WRITTEN ON May 11th, 2009 BY Meredith AND STORED IN Chick peas, Dinner, Middle Eastern, No really, what IS for lunch?, Turkey, Vegetarian

Weeknight meals should strike a balance between healthy and quick.  Especially Monday.  I’m usually still full from my “weekend eating” by Monday night.  That’s why these Greek turkey burgers are such a staple around here.  They’re made with only breast meat turkey (the regular ground turkey actually has about as much fat as lean ground beef, so definitely look for all white meat), and a low fat yogurt sauce replaces the cheese that I usually find so necessary on a burger.  Trade the bun for a small whole wheat pita and you have a burger that’s full of protein, fiber and all those good cultures that are in yogurt (don’t ask me to spell them, I still get tripped up with the whole “i before e” thing).  Add a simple green salad and these spiced chick peas and enjoy a well balanced, yummy and fast meal (and if you make a few extra portions you even have lunch for a few days this week).  The chick peas are also great in the pita pockets with some veggies as a non-meat eater feast.  So, play around with the below dishes and start looking forward to the weekend.

img_1145Greek Turkey Burgers (serves 2)
½ lb white turkey meat (breast only)
2 scallions, thinly sliced
1 clove roasted garlic, minced
¼ tsp salt
½ tsp pepper
Combine above ingredients, form into two patties and chill for 30 minutes. While burgers are chilling, combine the below ingredients:
Tzatziki Sauce:
1 small container low fat Greek style plain yogurt
¼ cucumber, peeled, seeded and chopped fine
1 handful each chopped mint and dill
½ tsp red wine vinegar
Salt and pepper to taste
Heat grill (or grill pan) and lightly oil.  Cook turkey burgers for 7 minutes per side or until cooked through.  Serve in warmed small whole wheat pitas (wrap in foil and place on grill with burgers for about 2 minutes) stuffed with lettuce, red onion and tomato and drizzled with tzatziki sauce.

Curried Chick Peas
1 15 oz can chickpeas, drained and rinsed
2 tbsp olive oil
½ shallot, thinly sliced
1 small plum tomato, diced
1 small handful yellow raisins
1 tsp Madras curry powder
½ tsp tumeric
Heat olive oil in small saucepan over medium heat.  Add shallot and sweat 2 minutes until translucent but not colored. Add other ingredients, sauté uncovered about 2 minutes.  Cover and turn heat to low. Simmer about 10 minutes. Season to taste with salt and pepper.  Toss in 1 handful chopped parsley and 2 scallions thinly sliced.

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