Tasty Turkey Burgers (Dairy Free)

1 lb ground turkey
1 small onion, finely chopped
1 1/2 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1/2 tsp Italian seasoning
1/8 tsp pepper


In a bowl, combine all ingredients until mixed throughout. Shape into 5-6 small patties and place on a lightly sprayed broiler pan. Broil patties about 6 inches from heating element on LO for 6-8 minutes each side. Switch broiler to HI and immediately broil 2 minutes more on each side.

Marlboro Man's Favorite Sandwich

I haven't gotten permission to reprint the recipe here, but I do want to point you in the direction of this WONDERFUL sandwich!

I did make it dairy free with good margarine and bread choices.

I had cubed venison on hand and made it with that instead of beef. Go ahead, indulge, it's a great eat! (Don't even try to count the calories, though...)

Chicken Salad

In my humble opinion, chicken salad can contain just about anything in any quantity that tastes good to you. Pickle, grapes, eggs, bacon, carrots, even English peas if that floats your boat! :) But since this is a place for recipes, here's the latest chicken salad I've made:

3 cups shredded cooked chicken
1/4 cup chopped onion
1/2 cup chopped dill pickle
1 heaping tsp minced garlic
1 Tbsp + 1 tsp prepared mustard
1 Tbsp + 1 tsp Worcestershire's sauce
5 - 8 dashes Tobasco sauce
1/2 tsp seasoned salt
1 cup mayo (you know I like Hellman's!)
1/2 tsp celery salt
1/8 tsp pepper
couple shakes dried parsley

Mix it all together and if you can, chill and wait a few hours to let the flavors mesh. Serve on bread or crackers. You may also choose to eat it like my two year old son... with your finger:

Beefy Rice Salad Sandwiches (Dairy Free)

Beefy Rice Salad Sandwiches from www.allrecipes.com

1 1/2 cups rice, cooked
1/2 small onion, finely chopped
1/2 red bell pepper, finely chopped
1 tablespoon olive oil
3/4 pound lean ground beef
1/2 teaspoon dried thyme, crushed
1/2 avocado - peeled, pitted and diced
1/4 cup chopped fresh parsley
salt and pepper to taste
3 tablespoons olive oil
3 tablespoons seasoned rice vinegar
3 pita bread rounds, cut in half
lettuce leaves
tomato slices

Rinse rice in a fine mesh strainer under cold running water until no longer cloudy. Transfer to a medium saucepan and cover with 2 1/2 cups water. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes, remove from heat and let stand for at least 10 minutes, or until all liquid has evaporated. Set aside to cool.

Cook onion and bell pepper in 1 tablespoon oil over medium high heat until tender. Add ground beef and thyme, and cook until well browned, stirring occasionally and reducing heat if necessary.

In a bowl, stir together cooked rice, meat mixture, avocado, and parsley. In a separate bowl, whisk together olive oil, rice vinegar, and desired amount of salt and pepper. Pour over rice mixture, and toss lightly. Line each pita half with lettuce and tomato, and fill each with rice mixture. Serve warm or cold. Enjoy!

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My notes: This was a great light meal. It would be a wonderful summertime lunch. I think I will add cucumber and the whole avocado next time.