Fast and Healthy Day 23: Sneaky burgers (Happy Birthday Tim)

Tim asked for cheeseburgers for his birthday dinner and you know if a burger is being served in this house it will have to be upgraded in its nutritional value. So I give you the Sneaky Burger :) Ground turkey, broiled with veggies in it, delicious and juicy and a great upgrade. I put green peppers, onion, parsley and basil in my burgers, but red or spicy peppers, zucchini, spinach, grated carrots or chopped celery would work well too. We also use the new sandwich flat breads instead of buns because some of them are made with whole grains and have no trans fats.

Sneaky Burgers

1 1/2 lbs ground turkey
1 small onion
1/2 green pepper
1 egg
1/2 cup finely chopped basil
1/2 cup finely chopped parsley
salt and pepper

In a a food processor or chopper finely chop the veggies. (pulverize)Place all ingredients in a medium bowl and work them together with your hands. Form into patties appropriate for your buns. Place patties on a broiler pan. Set your broiler on the highest setting and broil burgers  8 - 10 min and then turn them over. Continue to broil until meat reaches an internal temperature of 165 degrees. If you want cheese add it right at the end and leave in the oven for about 1 min.

Fast and Healthy Day 22: Curried Zucchini Soup

This is one of  my favorite soups of all time. It is spicy and savory, and you can use either zucchini or summer squash.
 

Curried Zucchini Soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• Coarse salt
• 2 garlic cloves, minced
• 2 teaspoons curry powder
• 1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
• 1 baking potato, peeled and cut into 1-inch chunks
• 1/3 cup sliced almonds, toasted, for garnish

Directions

1. Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
2. Add zucchini, potato, and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.
3. In batches, puree soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with toasted almonds.