Total Recipe Resources

Feta Grill Patties

Ingredients:

1 pound ground chicken or turkey
6 ounces crumbled feta
2 tablespoons ground oregano
1/4 teaspoon salt
1/4 teaspoon garlic powder

Instructions:

These are great on the outdoor grill, but equally good on an indoor grill or under the broiler. Mix all ingredients well and form into 4 - 6 individual patties. Grill or broil for about 5 to 7 minutes each side.  The feta cheese gives these a particularly wonderful and unique flavor. If you're using an indoor grill you might need to spray it with a bit of nonstick spray because they to tend to stick a little.

Cabbage Patch Meatloaf

Ingredients:

1 lb. ground, lean turkey or beef
6 Tablespoons bread crumbs
1 ½ C. shredded cabbage or coleslaw mix
¼ C. finely chopped onion
¼ c. finely chopped bell pepper
¼ teaspoon dried, minced garlic
2/3 C. lite ketchup
Butter flavored cooking spray

Directions:

Preheat oven to 350 degrees F. Spray a 9 x 5 inch pan with cooking spray. In a large bowl, combine meat, breadcrumbs, coleslaw mix, onion, pepper, garlic, and one-half of ketchup. Mix well. Pat mixture into pan and bake for 45 minutes. Spread remaining ketchup on top of loaf and bake 15 minutes longer. (Serves 6)

Low salt, low calorie, low fat

Low Carb Sheperd's Pie

Easy Beef Recipes

Ingredients:

1 pound ground beef or turkey
1/2 onion, chopped
1 10 ounce package of frozen cauliflower
2 tablespoons heavy cream
4 ounces cheddar cheese, shredded
salt and pepper

Instructions:

Brown ground meat and onion as usual, drain. Spread meat and onion in the bottom of pie dish evenly. Cook cauliflower according to package directions, drain. Whip together cauliflower, 2 tbsp heavy cream, and cream cheese as if whipping mashed potatoes. Season with salt and pepper to your liking (or any other seasonings you might like) Spread whipped cauliflower over the meat layer in the dish.  Sprinkle with cheddar cheese across the top. Bake at 350 degrees F for 15 - 20 minutes until cheese is melted and bubbling.

Healthy Lasagna

Easy Beef Recipes

Who doesn’t love lasagna?  The downside of this delicious dish is that all that cheese, meat and cream isn’t great for you (or your waistline).  This version is totally skinny, yet simply delicious.

1 teaspoon olive oil
1 onion, finely sliced
2 sticks of celery, finely sliced
1 carrot, grated
4 cloves of garlic, peeled and crushed
1 pound of quality lean ground beef – organic if possible (alternatively you can use organic ground turkey)
1 can of plum tomatoes
½ teaspoon dried oregano
2 zucchinis, thinly sliced lengthways
1 cup of already roasted red peppers (or you can make your own at home)
4 sheets of lasagne (whole wheat if possible)
Salt and pepper to taste

For the cheese sauce

* By using an extra mature, strong cheddar you’ll need much, much less and still get a full flavor.

8 ounces skimmed milk
3 tablespoons corn flour
1 teaspoon Dijon mustard
8 ounces mature cheddar cheese
Dash of nutmeg

In a large saucepan add the olive oil , onion, celery and carrot and cook over low heat for approximately 4 minutes.  Add the garlic and cook a further one minute.  Set aside.

In a frying pad fry the meat until completely cooked through.  Drain away the oil and add to your large pan of onion and vegetables. Turn up the heat and add the wine, stir continuously until all the wine has been absorbed.  Then add the tomatoes and oregano.  Season with salt and pepper and simmer for approximately 30 minutes, until the liquid has reduced.

Heat the frying pan again and add the zucchini.  Char grill for approximately 2 minutes on each side.  Remove from heat and set aside.  Do the same thing with the roasted peppers (drain if using jar peppers).  Set aside.

Make the cheese sauce by heating up the milk and nutmeg gently over low heat.  Mix the corn flour with a little milk in a small bowl and whisk until smooth.  Add this mixture to the milk and nutmeg.  Whisk continuously over low heat for approximately 2o to 3 minutes until thickened.  Then add the mustard and half of the cheese.  Add salt and pepper if necessary.

Now put it all together.  Take a lasagna dish and start with a layer of meat, then roasted peppers, then more meat, then roasted zucchini, then more meat, finally your four sheets of pasta.  Now pour your cheese sauce over the top and top with the remaining cheese.  Bake for approximately 20 to 30 minutes until bubbly.  Serve immediately with a side salad.

Mexican Turkey Burger Wraps

Easy Mexican Recipes

I love this option compared to the usual beef burger and bun.  It’s also a lot lower in fat and more fun to eat!

For the Burgers:

1 pound of ground turkey (try to find a good quality organic, free-range turkey if possible)
1 spring onion, finely sliced
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon smoked paprika
Handful of fresh, finely chopped cilantro (also known as coriander)

Mix this all together in a bowl and shape into small patties.  You should get about 8 small patties.  Set aside.

For the Salsa:

4 ripe tomatoes, finely chopped and juice reserved
1 small red onion, finely sliced
½ can blackeye peas, drained and rinsed
½ can corn, drained and rinsed
Juice of 1 lime
Handful of chopped fresh cilantro
½ chilli, deseeded and finely sliced (add more if you like it hot!)
1 tablespoon olive oil

Note: If you can’t find blackeye peas, replace with kidney beans or black beans (canned and already cooked).

To Serve:

4 flour tortillas
Shredded lettuce
Low-fat plain yogurt

Instructions:

Mix all salsa ingredients in a bowl and season with a little salt and pepper.  Set aside.

Now preheat the grill or grill pan and cook the burgers for approximately 5 minutes on each side. 

Heat the flour tortillas, either in a hot pan with no oil or a quick minute in the oven.

To serve, open one tortilla and add two small patties.  Top with shredded lettuce, salsa and a dollop of low-fat plain yogurt.  Roll into a wrap and serve!