Thai Turkey Burger Weight Watchers 5 Points Food

THAI TURKEY BURGER-WEIGHT WATCHERS 5 POINTS

Steps:

• Combine ingredients, shape into burgers and grill!
• Freeze nicely for a quick meal.

VEGGIE BURGERS THAT DON'T SUCK

Steps:

• Coat mushrooms and eggplant with 2 Tbsps of oil and season with salt and pepper. Wrap eggplant in aluminium foil. Spread mushrooms out over baking sheet and cover with thyme. Bake both in oven for about 40 minutes at 350 degrees. Mushrooms should be brown and eggplant tender.
• Heat 2 Tbsps of oil in a skillet and cook leeks until soft but not brown. Add garlic and stir constantly until fragrant, about 30 seconds. Set aside to cool.
• Boil barley per brand instructions until soft, drain and press to remove excess liquid.
• Add half of garbanzo beans to the bowl of a food processor along with flour, baking powder, soy sauce, Marmite and half of eggplant. Process until a smooth paste forms, scraping down sides as necessary. Transfer mixture to bowl with barley. Pulse remaining chickpeas in food processor and pulse until beans are chopped to about the size of a lentil (5 to 6 short bursts), scraping down sides as necessary. Transfer to bowl with barley mixture. Chop cashews or pinenuts (if using) in the food processor the same way and add to barley mix.
• When mushrooms are cool, add to bowl of food processor and pulse until finely chopped but still coarse in texture, about 8 to 10 short pulses. Add to barley mix. When leeks are cool, transfer to food processor. Chop with 8 to 10 short pulses and add to barley mix.
• Stir together mixture until completely homogenous. Season to taste with salt and pepper. Mixture can be refrigerated and stored for up to 5 days at this point or frozen in an airtight freezer bag for up to 3 months.
• When Ready To Serve: Add breadcrumbs to mixture and work them in with your hands. Make a sample patty. It should have the texture of ground beef and hold together easily. If not, add water a tablespoon at a time until it comes together. Divide mixture into eight patties about 4-inches across and 1/2 an inch thick. Patties must be cooked within 30 minutes of adding breadcrumbs.
• To Finish on a Griddle or in a Skillet: Heat three tablespoons of vegetable oil in a large skillet over medium heat until shimmering. Add four patties and cook without moving until first side is well-browned, about 3 minutes. I like to press a disk of sliced onion into the top side while it cooks. Flip burgers and top with cheese (if desired) and cook until second side is browned and cheese is melted, about 3 minutes longer. Transfer to a toasted bun and serve with condiments as desired.
• To Finish on the Grill: Preheat a gas or charcoal grill with a medium-high fire. Rub the grill grates with an oil-soaked paper towel and add the burgers. Cook without moving until well-browned, about four minutes. Flip burgers, top with cheese if desired, and cook on second side until well browned, about 4 minutes longer. Transfer to toasted bun and serve.

WW 5 POINTS TURKEY BURGER

Steps:

• Mix all ingredients in a bowl just until blended.
• Shape into four patties.
• Spray a grill rack with nonstick spray and grill the burgers until done. (165 degrees).
• 5 Points per serving (1 burger).

WW POTATO GRATIN 5-POINTS

Steps:

• Preheat over to 425 degrees.
• Rub a shallow 3-quart baking dish with cut sides of garlic halves; discard garlic.
• Coat dish with cooking spray.
• Coat a small nonstick skillet with cooking spray; and place over medium heat until hot.
• Add onion, and saute' 5 minutes or until onion is tender; set aside.
• Arrange one-third of potato slices in prepared dish, and sprinkle with half of salt and half of pepper.
• Top with half of sauteed onion and half of cheddar and Romano Cheeses.
• Repeat layers, ending with the remaining potato slices.
• Bring broth and milk to a boil over low heat in a small saucepan; pour over potato mixture.
• Bake, uncovered at 425 degrees for 50 minutes or until tender.
• Let stand 5 minutes before serving.

CRUSTLESS CHILI CHEESE QUICHE

Steps:

• Preheat oven to 400°F
• Combine eggs, drained cottage cheese, shredded cheese, chilis, peppers, mushrooms, flour, and baking powder and beat until smooth with a wire whisk. Pour into a well-greased quiche pan.
• Bake for 10 minutes.
• Remove from oven and garnish with 8 small tomato slices placed evenly around quiche.
• Return to oven, reduce temperature to 350°F and bake 20 minutes longer.
• Cut into wedges and serve at once.