i love my grill (and my grill master)

Tonight we had turkey burgers. Here's the thing. I love ground turkey. I use it all the time, and I think that everyone else should, too. In fact, I have never bought ground beef. Isn't that weird?

A 4 ounce serving of ground turkey has about 160 calories, whereas the same serving size of ground beef (85% lean) has about 240. I think that's a significant difference! And when you can have a burger with yummy toppings for about 230 calories, even better.

I had some pesto in the fridge as well as some red peppers that we needed to eat, so the burgers (that I found the recipe for here) were topped with roasted red peppers and a pesto mayo that I mixed up. One of my earlier posts includes how to roast peppers. As for the pesto mayo, I just used a 1:1 ratio, and added some black pepper. There's also some feta and fresh greens on 'em. :)

We had a salad alongside, with a balsamic vinaigrette. This recipe is kind of just estimates...

Balsamic Vinaigrette

6 tablespoons extra virgin olive oil

3 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1/2 teaspoon sugar

salt & pepper

I added a tag cloud to the blog. It shows up on the column on the left side and categorizes all of the posts. If the text is a larger size, it means that I've blogged more about that category. I'm also working on changing the recipe index page. Since I added the tag cloud, I'm changing the recipe page so that it organizes by type, not ingredient. Just an FYI!

roasted red pepper & avocado sandwich

I enjoy the challenge of figuring out what to do with the ingredients I have on hand... this sandwich was really good! I also love that you can make it huge, because it's pretty much just yummy veggies :)

Roasted Red Pepper and Avocado Sandwich with Herb Mayo

2 red bell pepper

1 avocado

spinach

whatever bread you'd like

1 tablespoon herb mayo (recipe after)

1. Preheat oven to 425 degrees. Place the whole peppers on a sheet of foil over a baking sheet and roast for 20 minutes, flipping once - the peppers will start to get dark and bubbly, that's okay!

2. Remove from the oven and place immediately into a gallon ziplock bag (I heard this helps sweat out some moisture, I dunno) and let it sit for 15 minutes or so.

3. Assemble your sandwich with the veggies & mayo, which I have the recipe for below. Mmmmm.

Herb Mayo

1/2 cup light mayo

2 teaspoons lemon juice

1 teaspoon herbes de provence (probably my favorite dried herb blend ever!)

Combine ingredients - let sit for a few minutes before serving to let the flavors develop.

fancy tuna salad

I just wanted to share my recipe for a heathier, very yummy (fancy!) tuna salad. I'd put olive oil in anything...why not a tuna salad sandwich? I can't even call this a recipe, because who honestly measures ingredients that go into something like this?!

Tuna Salad

1 can tuna
about a tablespoon of extra virgin olive oil
about 2 tablespoons dijon mustard
1-2 tablespoons capers
1 teaspoon lemon juice
freshly ground pepper

mmmmmm....yep, that was my lunch today!

xo, Lindsay