Mushroom Turkey Burgers

• ½ lb ground lean turkey meat
• 2 large Portabella mushroom caps
• 2 slices reduced fat Colby Jack Cheese
• 2 cloves garlic, minced
• ¼ white onion diced
• ¼ white onion sliced in strips
• 1 tsp Worcestershire sauce
• Salt and Pepper
• Olive oil

Burgers:  Combine the Turkey, garlic, diced onion, Worcestershire, salt and pepper.  Mix well in large bowl, I just used my hands, then form into 2 equal size patties.  In a small skillet simmer the patties and the strips of onion on low for 15 mins on each side, covered.  Cook them until they are white all the way through.

Mushrooms:  Place on cookie sheet gill side up, sprinkle with salt, pepper and garlic powder.  Drizzle with Olive oil  and bake at 350 for 15 to 20 mins until they are soft and darker brown around the edges.

Stack the mushroom, patty, cheese, and onions.  Eat with a fork and knife, I dipped mine in mustard and it tasted just like a great burger off the grill.  I didn’t even miss the bun. 

Flatbread Pizza for One

1 low carb flour wrap

1/3 cup marinara

1/3 cup reduced fat cheese

1/3 cup browned turkey meat

Onion

Bell pepper

Mushrooms

I put a very thin coat of olive oil on one side of the wrap then sprinkled garlic powder, basil, and Italian seasoning on it and broiled it for about 5 mins until it was brown and crispy, then I flipped it over and put all the toppings on it and put it back in the oven until the cheese has melted.  It was super good, especially if you like a thin crispy crust.

Tuna Salad in Cabbage Wraps

1 Can Tuna in Water
1 tbls mayo
diced onion
squirt of pickle relish
squirt of mustard
salt and pepper
2 large cabbage leaves

Drain the Tuna, mix well with all other ingredients. Put 1/2 of the salad in the middle of a large cabbage leaf and roll up.

Makes a great lunch if you are trying to keep it light!! Can be made the night before, and refrigerated.