California Burger

1-2 Pounds Ground Lean Turkey
4-5 dashes Worcestershire
1 tsp pepper
1/2 onion finely diced

• Form Patties
• Heat Grill to high, spray grill with cooking spray, reduce to low and grill patties
• While patties are grilling Make the Avocado Relish

2 chopped avocados mashed
1/2 diced small onion
1 minced jalapeno
the juice of 1 lime
3 tablespoons chopped cilantro
pepper to taste

• Mix all together in a bowl to make the avocado relish
• When patties are done, place a slice of Monterey Jack on each patty
• Slice the remaining half of onion into rings
• Slice a tomato
• Serve on Whole wheat buns with Avocado Relish, tomato slice and slice of onion

Meatloaf Grilled Burgers ( Tangy Twist)

Ingredients

• 1 small onion (1/2 sliced into rings, 1/2 diced)
• 1 pound ground lean turkey 
• 1/4 cup fresh parlsey chopped
• 1/2 cup panko breadcrumbs 
• 1 large egg
• 1 teaspoon sweet or smoked paprika
• 1/3 cup ketchup
• 1/3 cup duck sauce
•  freshly ground pepper
• 1 tablespoon extra virgin olive oil 
• whole wheat buns

Directions

Preheat a grill to medium high. Soak the onion rings in a bowl of cold water. Meanwhile, combine the meatloaf mix with the diced onion, parsley, breadcrumbs, egg, paprika, 1 tablespoon each ketchup and duck sauce and 1/2 teaspoon pepper. Gently form into four 1-inch-thick patties; make an indentation in the center of each.

Brush the patties with the olive oil and grill until marked on the bottom, about 6 minutes. Meanwhile, mix the remaining ketchup and duck sauce in a small bowl for brushing; set aside a few tablespoons. Turn the patties, brush with the ketchup mixture and continue grilling until cooked through, about 5 more minutes. Toast the buns, if desired.

Spread the buns with the reserved ketchup mixture. Drain the onion rings. Serve the patties on the buns; top with the onion, lettuce, tomato and pickles

Grilled Tuna Steaks with Pesto Sauce

Ingredients

• 2  tuna steaks (about 1 pound each)
• freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 tbsp minced jarred garlic
• 2 cups fresh basil leaves
• 1/4 cup toasted pine nuts
• freshly ground black pepper
• 1/2 cup - 3/4 cup extra-virgin olive oil
• 1/2 cup grated Parmesan
• 2 tablespoons lemon juice

Directions

Preheat grill to 400 degrees F.

Wash and pat dry the tuna steaks. Season with pepper and brush both sides with olive oil. Place tuna on hot grill and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet.
Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.
Slice the tuna across the grain into 1/2-inch thick slices. Place the slices on a plate and drizzle with lemon juice. Serve tuna with pesto.

Beer Margarita, Low Sugar, Low Calories, (Morona)

2 Corona Light
2 cups water
2 packs Crystal Light Margarita or generic sugar free Limeade packs
1 cup Jose Cuervo
2 large mugs of ice

Blend all but the beer, (it will foam over if you do), then pour beers in and serve

Sun Dried Tomato Chicken Pasta Toss

1 cup Sun Dried Tomato dressing (any brand)
1 lb chicken breast chopped
1 cup finely chopped carrots
1 cup finely chopped red bell pepper
8 oz whole wheat small pasta shells, elbow macaroni or any other small pasta
1 cup 2% shredded Monterey and Colby cheese

Cook pasta according to package directions and drain, reserving about 1/4 cup of cooking liquid
Spray a large skillet with cooking spray and cook chicken, or grill chicken, chop and then add to a sprayed skillet
When chicken is almost cooked through, add vegetables and dressing and bring to light boil stirring frequently until crisp tender
Add pasta and toss well
Add the hot reserved liquid if needed to make additional sauce, stir well
Sprinkle with cheese

Bacon, Ranch Pasta Toss

8 oz whole wheat pasta shells, elbow or any small pasta
1 package turkey bacon reduced sodium
1 cup yogurt ranch (we like Bolthouse) or reduced fat ranch dressing (you can use more if desired)
pepper to taste
4 diced green onions
2 cups frozen peas
1 cup 2% shredded mozzarella or Italian Cheese blend


Cook bacon in a large skillet, remove grease with paper towels, chop bacon
Cook pasta according to package directions and drain
Place bacon, dressing, onions and peas in the skillet and bring to light boil, stirring frequently
add pasta and toss to evenly coat
Sprinkle with cheese

Turkey Bacon Wrapped Asparagus

4 slices tureky bacon low sodium

2 Tbsp. Splenda brown sugar

1 lb. thin fresh asparagus spears, trimmed

cooking spray

Make It

HEAT oven to 400ºF.
PLACE bacon in single layer on paper towel-lined microwaveable plate. Microwave on HIGH 1 to 1-1/2 min. or until bacon starts to cook but is not crisp. Sprinkle with sugar.
DIVIDE asparagus into 4 small bunches. Wrap 1 bacon slice, sugar-sides in, in spiral-fashion around each asparagus bundle. Place on rack of sprayed foil-lined broiler pan.
BAKE 20 to 22 min. or until bacon is crisp and asparagus is crisp-tender.