whole wheat couscous - Annette's Sweet Treats

Cranberry & Herb Turkey Burgers

This recipe, Cranberry & Herb Turkey Burgers is from Diabetic Connect. Our usual problem with turkey burgers is the dry, chewy texture of the cooked meat. The usual solution is to add fat, but a little sautéed onion, dried cranberries and soaked couscous work even better without larding down this healthy main course. With sage and thyme, call it a summery answer to Thanksgiving dinner.

Cranberry & Herb Turkey Burgers Recipe

Cranberry & Herb Turkey Burgers

¼ cup plus t Tbsp. whole-wheat couscous

½ cup boiling water

2 Tbsp. extra-virgin olive oil

1 small onion, finely chopped

1 stalk celery, minced

1 Tbsp. chopped fresh thyme

1 ½ tsp. chopped fresh sage

½ tsp. salt

½ tsp. ground pepper

¼ cup dried cranberries, finely chopped

1 lb. 93% lean ground turkey

Place couscous in a large bowl. Pour in boiling water, stir and set aside until the water is absorbed, about 5 minutes. If grilling the burgers, preheat grill to medium-high.

Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, for 1 minute. Add celery; cook, stirring, until softened, about 3 minutes. Add thyme, sage, salt and pepper; cook cranberries and stir to combine. Let cool for 5 minutes. Add turkey and stir until combined; do not over mix. Form the mixture into 6 patties.

To cook on the stovetop: Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set oven to medium-high heat for 2 minutes. Add the patties, reduce heat to medium, and cook for 4 minutes. Turn and cook on the other side for 2 minutes. Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 4 minutes more. (An instant-read thermometer inserted in the center should read 165 F.)

To grill: Oil the grill rack and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them. Serve immediately. 6 patties

(Recipe for Cranberry & Herb Turkey Burgers came from Diabetic Connect, 2014)

Stuffed Portabella Mushrooms

This recipe, Stuffed Portabella Mushrooms is from Diabetic Connect. These mushrooms are made with fresh spinach, sun-dried tomatoes and whole wheat couscous.

Stuffed Portabella Mushrooms Recipe

Stuffed Portabella Mushrooms

4 medium large portabella mushrooms

½ cup finely chopped yellow onion

1/8 tsp. dried thyme

3 cups chopped fresh spinach

½ tsp. crushed garlic

2 Tbsp. chopped sun-dried tomatoes packed in olive oil, drained

½ cup cooked whole wheat couscous or brown rice

¼ cup grated Parmesan cheese

Olive oil nonstick cooking spray

Preheat oven to 450 F. Trim the stems from the mushrooms and use a spoon to scrape out the gills, creating a shallow depression in each mushroom. Set aside.

Coat a large nonstick skillet with non-stick cooking spray and add the onions and thyme. Place the skillet over medium heat, cover and cook for several minutes, until the onions are tender. (Add a little water during cooking if the skillet becomes too dry.)

Add the spinach and garlic and sauté for a minute or two, until the spinach is wilted. Remove the skillet from the heat and stir in the sun-dried tomatoes, couscous or brown rice, and Parmesan cheese.

Place a quarter of the spinach mixture in the depression in each mushroom cap, mounding the top slightly. Spray the tops lightly with the cooking spray. Place the stuffed mushrooms on a large baking sheet and bake uncovered at 45o F. for 15 minutes, until the mushrooms are tender and the topping is lightly browned. Serve hot. 4 servings

(Recipe for Stuffed Portabella Mushrooms came from Diabetic Connect, 2014)

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Cranberry & Herb Turkey Burgers

Stuffed Portabella Mushrooms

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