1 lb ground turkey
3 T matzo meal (or bread or cracker crumbs)
1 small onion, chopped
3 T soy sauce
1 T brown sugar
1/8 t ground ginger
1/8 t garlic powder
1/4 c chicken broth or water or carrot water*
4 pineapple slices
Mix the turkey, matzo meal, chopped onion, and egg together. Make a Teriyaki sauce of the next 5 ingredients, and mix into the turkey mixture. Divide into 4 patties. Spray a frying pan with cooking spray, saute the patties over medium to low heat, turning until both sides are golden brown and cooked all the way through. Grill the pineapple slices in a separate pan that has been sprayed with cooking spray, using a grill pan if you want the grill marks on the pineapple, using medium to high heat for a very short time. Serve the pineapple slices on top of the turkey patties. (Note you will have 2 patties left for another meal if cooking for 2.)
*carrot water - this is our "secret ingredient". After years of steaming carrots in a steamer pan and discarding the water afterwards, we decided to save the beautiful yellow "carrot water" and use it, along with its minerals, in other recipes. Delicious, adds a subtle sweet taste!
Baked "fries" (2 servings)
1 (5 or 6 oz) Yukon Gold or russet potato
1 1/2 t. olive oil
garlic powder to taste
salt to taste
Slice the potato 1/8" to 1/4" thick. Toss them with the olive oil, garlic powder, and salt. Bake on cook stone or sprayed metal pan at 400 degrees for 10 minutes, turn, bake another 6 or 7 minutes.
Braised cabbage (2 servings) (the dieter's friend!)
1/4 head of cabbage, chopped into bite size pieces
1 beef bullion cube, soaked in 6 oz water
2 t soft oleo (we use Smart Balance)
Spray frying pay with cooking spray. Heat the oleo until it melts. Add the cabbage, saute 3 or 4 minutes on medium heat until it lightly browns in places. Add the bullion cube with its water. Cook uncovered until the cabbage wilts to the doneness you prefer (we like medium, not too hard, not mushy).