Sunday night, I made Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing and Chipotle-Green Onion Turkey Burgers. Holy cow. What a delicious meal!
The salad was absolutely scrumptious but I did make a few alterations. The original recipe from Eats Well With Others called for one tsp of adobo sauce, fresh or frozen cranberries and pepitas. I wanted mine a little spicier so I bumped the adobo sauce up to 3 tsp (or 1 T.) Fresh and frozen cranberries are not sold this time of year, at least not in my grocery store, so I used reduced sugar Craisins instead. The only pepitas I could find were still in their shells and I was not about to spend an afternoon removing them so I subbed the 1/2 c pepitas for 1/3 c flax seeds. The results were fresh, flavorful and sooo delicious. And it’s hard to find something more delicious than oven roasted sweet potatoes.
Total calories (for my version, 6 servings per batch): 180 calories
The turkey burgers were an original invention. Not exactly the wheel but they tasted great!
Chipotle-Green Onion Turkey Burgers
yield: 4 burgers
1 lb 93% lean ground turkey
2 chipotle peppers in adobo sauce, finely chopped
1/4 c. green onions, chopped
1 tsp. garlic powder
1/2 T. coconut oil
4 whole wheat buns (I used Dieter’s Dream. Terrible name, pretty okay bun)
1 Roma tomato, sliced
Romaine lettuce, torn
2 t. dijon mustard
Mix turkey, peppers, onions and garlic powder together and form into 4 patties. Place in the refrigerator until ready to cook. Wrap your buns in foil and place in a 350 degree oven until ready to serve. Heat 1/2 T. coconut oil in a cast iron skillet over medium heat until droplets of water sizzle in the pan. Place the patties in the skillet and cook until browned on each side and cooked through, about 4 minutes per side. Place a patty on each bun and top with lettuce, tomato and 1/2 t. dijon mustard. Devour.
Total calories: 277 (includes bun and all the fixins)
Meal grand total: 457