Greek Turkey Burger

Fresh, fast and easy.

Servings

Ingredients

1 lb 93% lean ground turkey
1/4 cup mayonnaise
2 tsp dried oregano
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
cooking spray
1/3 cup plain whole-milk greek yougurt
1/2 cup kalamata olives chopped
1 Tbsp fresh lemon juice
4 hamburger buns
2 cups arugula
1/2 cup cucumber sliced
1/2 cup red onion sliced
1/2 cup feta crumbled

Servings

Ingredients

1 lb 93% lean ground turkey
1/4 cup mayonnaise
2 tsp dried oregano
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
cooking spray
1/3 cup plain whole-milk greek yougurt
1/2 cup kalamata olives chopped
1 Tbsp fresh lemon juice
4 hamburger buns
2 cups arugula
1/2 cup cucumber sliced
1/2 cup red onion sliced
1/2 cup feta crumbled

Instructions

Using clean hands, combine turkey, mayo, oregano, cumin, salt, and 1/8 tsp. pepper. Shape mixture into 4 equal patties. Heat a large skillet on high. Lightly coat with cooking spray, and add patties. Cook until meat thermometer inserted into thickest portion registers 165F, 4-5 minutes per side.
Stir together yogurt, olives lemon juice, and remaining 1/8 tsp. pepper in a small bowl. Spread yogurt mixture evenly on cut sides of top and bottom buns. Divide patties, arugula, cucumber, red onion, and feta evenly among buns. Enjoy!

Recipe Notes

Recipe adapted from Cooking Light

Greek Turkey Burgers

These burgers are super fast and super good!

Servings

Ingredients

1 lb 93% lean ground turkey
1/4 cup mayonnaise
2 tsp oregano
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
cooking spray
1/3 cup plain whole-milk greek yougurt
1/3 cup kalamata ilves chopped
1 Tbsp fresh lemon juice
4 hamburger buns
1/2 cup feta cheese crumbles
2 cups arugula
1/2 cup cucumber sliced
1/2 cup red onion thinly sliced

Servings

Ingredients

1 lb 93% lean ground turkey
1/4 cup mayonnaise
2 tsp oregano
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
cooking spray
1/3 cup plain whole-milk greek yougurt
1/3 cup kalamata ilves chopped
1 Tbsp fresh lemon juice
4 hamburger buns
1/2 cup feta cheese crumbles
2 cups arugula
1/2 cup cucumber sliced
1/2 cup red onion thinly sliced

Instructions

Combine turkey, mayo, oregano, cumin, salt, and 1/8 tsp pepper. Shape mixture into 4 equal patties.
Heat a large skillet over high. Lightly coat with cooking spray, and add turkey patties. Cook until a meat thermometer inserted in thickest portion registers 165F, 4 to 5 minutes per side.
Stir together yogurt, olives, lemon juice, and remaining 1/8 tsp pepper in a small bowl. Spread yogurt mixture evenly on cut sides of top and bottom buns. Divide feta, and arugula evenly among bottom halves of buns; top with cooked patties, cucumber, and onion. Cover with buns and serve. Enjoy!

Recipe Notes

Recipe adapted from Cooking Light

Greek Potato Salad

Original recipe found on Cooking Classy

Greek Potato Salad

Delicious and unusual take on potato salad

Course

salad

Prep Time

15 minutes

Cook Time

15 minutes

Servings

people

Ingredients

2 1/2 lbs potatoes washed and scrubbed, cut into 3/4 cubes
1/3 c red onion chopped
salt and pepper to taste
1/2 cucumber seeded, halved and diced
1 c plain greek yogurt
1/4 c mayonnaise
2 tbsp parsley chopped
1 tbsp dill minced
1 1/2 tbsp fresh lemon juice
1 garlic clove minced
1/2 tsp lemon zest

Course

salad

Prep Time

15 minutes

Cook Time

15 minutes

Servings

people

Ingredients

2 1/2 lbs potatoes washed and scrubbed, cut into 3/4 cubes
1/3 c red onion chopped
salt and pepper to taste
1/2 cucumber seeded, halved and diced
1 c plain greek yogurt
1/4 c mayonnaise
2 tbsp parsley chopped
1 tbsp dill minced
1 1/2 tbsp fresh lemon juice
1 garlic clove minced
1/2 tsp lemon zest

Instructions

Put potatoes in a large pot and cover with water. Add a little salt and bring to boil. Cook about 8-10 minutes until tender. Drain potatoes and then chill. Meanwhile put cucumber in bowl. Add yogurt, mayonnaise, parsley, dill, lemon juice, garlic and season with salt and pepper. Add in potatoes and red onion and evenly coat. Garnish with parsley, dill and lemon zest.

Cajun Macaroni Salad

A twist on your classic macaroni salad, just in time for your Memorial Day picnic.

Servings

Ingredients

1 sm red onion finely chopped
salt
8 oz elbow macaroni
1/4 cup milk
1/2 cup mayonnaise
1/4 cup sour cream
2 Tbsp Creole mustard
1/2 cup pickled okra, plus 1/4 cup brine chopped
1 tsp sugar
1 tsp hot sauce
1 red pepper chopped
2 celery stalks, plus 1/2 cup leaves chopped
1/4 cup parsley chopped

Servings

Ingredients

1 sm red onion finely chopped
salt
8 oz elbow macaroni
1/4 cup milk
1/2 cup mayonnaise
1/4 cup sour cream
2 Tbsp Creole mustard
1/2 cup pickled okra, plus 1/4 cup brine chopped
1 tsp sugar
1 tsp hot sauce
1 red pepper chopped
2 celery stalks, plus 1/2 cup leaves chopped
1/4 cup parsley chopped

Instructions

Soak the red onion in a bowl of ice water for 15 minutes; drain and pat dry. Meanwhile bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs. Drain, transfer to a bowl and toss with 3 Tbsp. milk. Let cool.
Whisk the mayonnaise, sour cream mustard, brine, sugar, hot sauce, remaining 1 Tbsp milk, and 1/2 tsp salt in a large bowl. Add the macaroni, red onion, bell peppers, celery, celery leaves, and parsley; toss to coat. Cover and refrigerate at least 2 hours. Stir again before serving; season with salt. Enjoy!

Recipe Notes

Recipe adapted from Food Network

Peruvian Green Sauce with Chicken

Original recipe found on The Cookie Rookie

Peruvian Green Sauce

This is a wonderful sauce that can be made with any meat or grilled portobellos.

Course

Main Dish

Prep Time

10 minutes

Cook Time

25 people

Servings

people

Ingredients

4 chicken breasts
1 jalapeno deseeded and roughly chopped
1 1/4 c cilantro roughly chopped
1/4 c fresh basil roughly chopped
3 tbsp Parmesan cheese grated
1 tbsp ginger paste
1 tbsp honey
2 garlic cloves chopped
1 lime juiced
1 tbsp olive oil
1/2 c mayonnaise not miracle whip
salt and pepper to taste

Course

Main Dish

Prep Time

10 minutes

Cook Time

25 people

Servings

people

Ingredients

4 chicken breasts
1 jalapeno deseeded and roughly chopped
1 1/4 c cilantro roughly chopped
1/4 c fresh basil roughly chopped
3 tbsp Parmesan cheese grated
1 tbsp ginger paste
1 tbsp honey
2 garlic cloves chopped
1 lime juiced
1 tbsp olive oil
1/2 c mayonnaise not miracle whip
salt and pepper to taste

Instructions

Preheat oven to 350. Season the chicken breasts with salt and pepper. Cook for 20-30 minutes depending on size of chicken breasts. Using blender put jalapeno, cilantro, basil, Parmesan, ginger, honey, garlic, lime, olive oil, mayo. Blend well. Salt and pepper to taste. To serve I let the chicken breasts rest 5 minutes and then top with the sauce.