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Fiesta Turkey Burger Sliders

Zesty Macaroni Salad

15 Minutes
12 Minutes
4 Servings

1 pound ground turkey
1 large clove garlic, minced
3 tablespoons minced onion
2 tablespoons minced red bell pepper
1 tablespoon minced green onion
2 teaspoons minced fresh cilantro
1 teaspoon cayenne pepper
1 teaspoon ground cumin
2 slices pepperjack cheese, cut into quarters
Salt and pepper to taste
1. Mix the ground turkey, garlic, onion, red bell pepper,
green onion, cilantro, cayenne pepper, cumin, salt, and
pepper together in a bowl. Divide the mixture into 8
small patties. Place two of the pepperjack cheese
quarters onto each of 4 of the patties; top with the
remaining 4 patties so the cheese is in the center. Press
along the edges of the burgers to seal.
2. Place a large skillet over medium-high heat. Cook the
burgers in the skillet until no longer pink in the center
and the juices run clear, about 6 minutes per side.
Nutritional Values Per Serving: 2 Burgers (including
piece of cheese and bun)
483 kcal
17.3 g fat
47.5 g carb
33.9 g protein
2 g dietary fiber
7 g sugar
129 mg cholesterol
522 mg sodium

15 Minutes
7-8 Minutes
12 Servings

4 cups Whole Grain Elbow Macaroni
3 whole Roasted Red Peppers, Chopped
1/2 cup Black Olives, Chopped Fine
6 whole Sweet/spicy Pickle Slices, Diced (about 1/2 Cup
3 whole Green Onions, Sliced
1/2 cup Light Mayonnaise
1 Tablespoon Red Wine Or Distilled Vinegar
1/4 teaspoon Salt
Plenty Of Black Pepper
1/4 cup Milk
Cook the macaroni in lightly salted water according to
package directions. Drain and rinse under cold water to
cool. Set aside. Mix together mayo, vinegar, sugar, salt,
and pepper. Splash in enough milk to make it pourable.
Splash in pickle juice for extra flavor. Set aside. Place
cooled macaroni in a large bowl and pour 3/4 of the
dressing. Toss and add more dressing if you'd like.
(Dressing will seem a little thin, but it will thicken up as
salad chills.) Stir in olives, roasted red peppers, pickles,
and green onions. Chill for at least 2 hours before
Nutritional Values Per Serving: cup
249 Kcal
3 g fat
50 g carb
10 g protein
6 g dietary fiber
5 g sugar
2 mg cholesterol
968 mg sodium

Oven Baked Carrot Fries

2 lbs carrots
1 tablespoon olive oil
salt and pepper to taste
Preheat oven to 425 degrees.
Peel and slice carrots into french fry shaped pieces
(about x x 3). Toss carrots with olive oil, salt
and pepper. Arrange carrots in a single layer on
baking sheet.
Bake for 10 minutes then flip each carrot fry. Continue
to bake until fully cooked and slightly crispy, about an
additional 10 minutes. Serve immediately with your
favorite sauce!
Nutritional Values Per Serving: cup
66 Kcal
5 g fat
6 g carb
1 g protein
2 g dietary fiber
3 g sugar
0 mg cholesterol
624 mg sodium

Deviled Duck Eggs

18 duck eggs
cup avocado oil
2 egg yolks, at room temperature
1 teaspoon lemon juice
2 tablespoons Dijon mustard, at room temperature
1 teaspoon white vinegar
2 teaspoons curry powder
teaspoon sea salt
paprika and fresh dill for garnish*







**To save yourself the trouble I endured, you are

going to want to bake your eggs, not boil them!**
Preheat your oven to 350 degrees Fahrenheit.
Place 1 egg in each hole of a cupcake/muffin pan.
You may have to use two pans for this or make them in
Bake in preheated oven for 30 minutes.
Plunge eggs in a large bowl filled with ice water
until cooled completely, about 10 minutes or so.
Now, crack egg shells and carefully peel under cold
running water. Gently dry them off with a paper towel.
Slice the eggs in half lengthwise, removing the yolks
and into a medium bowl and transferring the whites onto
your serving platter.
Now, prepare the mayonnaise. Whisk the egg yolks,
salt, mustard, lemon juice and white vinegar until the
mixture has thickened. This will take at least 1 minute.
Adding about cup of oil at a time, continue
whisking the mixture vigorously (VERY slowly pour the
oil in. You can't go too slow on this step!)
Then, add in your second cup and your third. The
mixture should emulsify more and more, at each step.
After the mixture has completely thickened up, stir
in the curry powder and sea salt.
Add enough of the filling to the egg yolks to reach
your desired consistency and mash with a fork. *This
depends on your taste preference. I ended up adding
almost all of mine, but add slowly!*
Evenly disperse heaping teaspoons of the yolk
mixture into each of the egg whites. Sprinkle with
paprika, garnish with fresh herbs and serve.

Nutritional Values Per Serving: 1 Egg

189 Kcal
15 g fat (4 g saturated, 8 g monounsaturated, 2 g