Spinach and Olive Turkey Burgers

Beef Up Your Turkey Burgers...

Sometimes you just feel like eating a nice juicy burger, right? Well, I know I do. Although I very rarely do. I stopped eating beef regularly many years ago, so when I crave a burger, I go TURKEY. The only problem is that it lacks the flavor that beef has, so it needs to be "beefed up" a little. :)

I usually just add some grill seasoning, garlic, salt and pepper and it good to go, but I was feeling a little gourmet the other day and decided to go all out and add some other healthy goodies.
How can you go wrong with fresh baby spinach, sun-dried tomatoes, olives, garlic, and cheese?
Judging by these burgers... YOU CAN'T!

Spinach and Olive Turkey Burgers
by Mixed Salad Annie

1 1/3 pounds ground turkey
3 cups fresh baby spinach leaves, finely chopped
1/2 cup chopped black olives
3 tablespoons chopped sun-dried tomatoes packed in oil
1/4 cup low-fat cheddar cheese, cut in small dice
3/4 teaspoon Italian seasoning
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
6 multi-grain english muffins, lightly toasted

Cover a baking sheet with non-stick foil or spray foil lined sheet with cooking spray. Heat broiler on low and adjust oven rack to top.

Blend together turkey, spinach, olives, sun-dried tomatoes, Italian seasoning, cheese and salt and pepper in a large bowl. Do not over mix. Form mixture into 6 equal size patties, free form or with a burger form.

Broil burgers about 5 minutes on first side and about 4 minutes on second. (An instant-read thermometer inserted in the center should register at 170º F.) Transfer burgers to muffins and top with extra spinach leaves if desired. Top with ketchup or mayonnaise.

Reduced-Fat Spinach and Turkey Lasagna

Low-Fat Doesn't Have to Mean No Flavor!

Sorry about the crappy picture. I bought a new camera and I'm still trying to figure out all the settings! It is the Cannon Power Shot Sd770 IS Elph. I do like it though, it takes awesome videos. The view screen (I don't know the technical term) is really large. It makes it easier to view the picture after you shoot it. But I digress. So on to the lasagna...

I love lasagna, but I don't make it that often. Mostly because it does take a little time to prepare. Also, because it is heavy and usually full of fat. I have made low-fat lasagnas in the past and they came out fine but nothing to rave about.
This one is different. I think I hit on something here. This lasagna was tasty and hearty but not overly filling or fattening. Plus it was a bit easier to make because I used the no-boil lasagna noodles. It saves a lot of time and aggravation. I used tomato sauce on the top and bottom layers of the lasagna. The garlic bechamel sauce dominates the middle layers, so the flavor is more creamy than a traditional lasagna which uses mostly tomato sauce throughout.

It got all thumbs up from the sometimes picky family, so I hope you give it a try. I think you will be pleasantly surprised with the results!

Reduced-Fat Spinach and Turkey Lasagna
by Mixed Salad Annie

12 sheets of Barilla no-boil lasagna noodles
2 eggs, slightly beaten
1 (15 ounce) container low-fat ricotta cheese (I recommend
1 1/2 cups shredded reduced-fat Italian 3 cheese blend includes mozzarella, provolone and parmesan cheese, divided use (I used Kraft)
3/4 cup Pecorino Romano or Parmigiano cheese, divided use
dash nutmeg
1 package frozen chopped spinach, cooked and squeezed dry
1 tablespoon olive oil
1 lb ground turkey, 93% lean
1 leek, washed thoroughly and chopped
3 cloves garlic, minced
1/2 teaspoon sea salt
Freshly ground black pepper
1/4 teaspoon red pepper flakes
1/2 cup chopped fresh basil or parsley
3 cups reduced-fat garlic bechamel sauce, recipe below
1 (26-27 ounce) jar spaghetti sauce or your own

Preheat oven to 375. Cover a baking sheet with foil and set aside a 13x9x2 pan.

Heat olive oil in a large non-stick pan over medium heat. Add leeks and cook until wilted and translucent but not brown; around 5 minutes. Add garlic and cook for 30 seconds to one minute. Raise heat to medium high, add turkey, salt, pepper and cook until no longer pink. Remove from heat and add basil. Drain in a colander and set aside.

In bowl, combine beaten eggs, ricotta cheese, 3/4 cups of the shredded cheese, 1/4 cup Romano and nutmeg. Set aside.

Prepare bechemel sauce.

Spread 1/2 of the jar of sauce or 1 1/2 cups your own sauce on bottom of pan.
Layer in order, 4 uncooked lasagna noodles (slightly overlap), then 1/2 of the ricotta cheese mixture, 1/2 of the browned turkey mixture, 1/2 the spinach and 1/2 of the bechamel sauce.

Next layer, 4 uncooked lasagna noodles, remaining 1/2 of the ricotta cheese mixture, remaining half browned turkey mixture, remaining half of the spinach and remaining 1/2 of the bechamel sauce.

Next layer, 4 uncooked lasagna noodles, remaining 1/2 jar of sauce or another 1 1/2 cups of your own sauce, remaining 3/4 cup shredded cheese and remaining 1/2 cup of Romano cheese.
Spray a sheet of foil with cooking spray. Cover pan with foil and cook for about 1 hour or until bubbling.
Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
Let stand 15 minutes before serving.

Reduced-Fat Garlic Bechamel Sauce
2 tablespoons butter
3 tablespoons extra virgin olive oil
1 clove garlic minced
4 tablespoons flour
3 cups fat-free creamer or skim milk
1 1/2 teaspoons sea salt
pinch to 1/4 teaspoon freshly grated nutmeg

In a medium saucepan heat creamer/milk until hot but not boiling.

Heat butter, oil and garlic in a medium saucepan until garlic is fragrant. Add the flour and stir until smooth. Cook over medium heat until the flour mixture turns light golden brown, about 5 minutes.

Slowly add milk to flour mixture; whisk until smooth. Add salt. Bring to a boil and cook for around 6-8 minutes, until sauce thickens. Remove the pan from heat and add nutmeg. Set aside.

Spinach, Roasted Fennel, Olive and Egg Calzone Loaf

Awesome Flavor!

I LOVE SPINACH PIES... Especially ones with roasted fennel and olives... and eggs! Yes EGGS! It may sound weird but let me tell you, it is awesome. The eggs not only give great flavor to this calzone, but also add a great amount of protein to this otherwise protein lacking loaf!
A friend of mine (Joann) actually turned me on to this idea. I guess it is a common addition in Italy, where eggs are added in many unsuspecting dishes.
If you don't like eggs then by all means leave them out, because the roasted fennel and olives, along with the sauteed spinach, would certainly give this loaf enough flavor on their own.

Spinach, Roasted Fennel, Olive and Egg Calzone Loaf

1 Lb. store bought dough
4 tablespoons extra virgin olive oil, divided
1 fennel bulb, cleaned, cut in half, cored and sliced thin
1/2 jar/can black olives, sliced in half lengthwise
3 cloves garlic, minced
1 box frozen chopped spinach, thawed and drained
2 tablespoons minced fresh basil
1 tablespoon fresh minced parsley
4 hard boiled eggs, sliced
2/3 cup low fat mozzarella cheese, shredded
1/3 cup Provolone cheese, shredded
1 teaspoon all purpose seasoning (garlic blend), plus 1/4 teaspoon for top of calzone
Salt and freshly ground black pepper to taste
1 large egg beaten with 1 teaspoon water for egg wash, or 2 tablespoons milk

Preheat oven to 400 degrees.

Line a baking sheet with aluminum foil. Add the fennel and olives and toss with 2 tablespoons olive oil. Season with salt and pepper. Bake for about 45 - 55 minutes until fennel is soft and caramelized. Remove from oven and set aside.

In a large frying pan, heat 1 tablespoon of oil. Add the garlic and sauté until soft. Add the spinach and sauté for 2 to 3 minutes. Add the basil, parsley, salt, pepper and seasoning blend and cook for 2 to 3 minutes more. Remove the mixture to a bowl and add in the fennel olive mixture. Mix well.

Turn the dough out onto a floured surface, and roll it out to a 12 x 14-inch rectangle. Lift the dough onto a parchment lined or lightly greased baking sheet.

Brush the top of the dough with the remaining 1 tablespoon olive oil. Spread the spinach mixture over the dough. Leave about a 1/2 border. Add the egg slices and cheeses, covering the entire area evenly. Roll the long side of the dough up like a jelly roll. Pinch the seam and the 2 ends to seal, making sure the seam is on the bottom.Brush the top with the egg wash or milk and sprinkle with the seasoning blend. Slice several small slits in the top of the dough for the steam to vent.

Place in the 400°F oven. Bake for 25 to 30 minutes, or until golden brown.
Let cool for 5-10 minutes and cut on a diagonal for best presentation.