Mango, Tomoato, and Avocado Salad

Melissa's Notes: James and I have been on a health kick this last week.  We're trying to eat more fruits and vegetables and less meat and processed foods.  So far (with the exception of a church picnic today) I have felt so much better and haven't really felt deprived at all.  I will say that I have had a much higher grocery bill this week and have spent more time in the kitchen than I care to share.  So if anyone has any words of advice for me, I'm listening!  I made this salad with flank steak tacos and it was delicious on the tacos, or it would be great over a bed of greens as well.  This is a nice side dish for Mexican food that is not too heavy and can easily be adapted for kids by just putting the ingredients they like to the side before you mix in all the dressing.

Mango, Tomato, and Avocado Salad

recipe courtesy of Good & Fresh Magazine

1 mango, seeded, peeled, and cut into chunks
1 tomato, cut into chunks
1/3 c. thinly sliced red onion
2 Tbsp. snipped fresh cilantro
1 Tbsp. white wine vinegar
1 Tbsp. lemon juice
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 avocado, cut into chunks
lettuce leaves (optional)

1.  In a medium bowl combine mango, tomato, and red onion.  For dressing, in a screw-top jar combine cilantro, oil, vinegar, lemon juice, garlic, salt, and pepper.  Cover and shake well.  Pour dressing over mango mixture.  Toss gently to coat.  Cover and chill for 1-4 hours. (I didn't have time to do this and it still tasted great)
2.  Just before serving, stir in avocado.  If desired, serve with lettuce leaves.  Makes 4 servings.

166 calories per serving

Turkey Burgers w/ Cranberry and Spicy Mustard

Melissa's Notes: These are my most favorite turkey burgers. They are so yummy and healthy too! There is horseradish in the recipe, and I wouldn't leave it out, it really adds a subtle flavor that complements the cranberry sauce. For the kiddos, I just mix the turkey with the grill seasoning and make their patties before I add the horseradish. If you're a fan of cranberry sauce with turkey, try these!

recipe adapted from Rachael Ray Express Lane Meals

Turkey Burgers w/ Cranberry and Spicy Mustard

1 package ground turkey breast
2 rounded Tbsp. prepared horseradish
Sharp Cheddar cheese, sliced
1 rounded palmful grill seasoning (I use McCormick's Montreal Steak Seasoning)
EVOO
spicy brown mustard
hamburger buns
1 can cranberry sauce, whichever way you prefer, jellied or whole-berry
romaine lettuce leaves

Heat a nonstick skillet over medium-high heat.

In a medium bowl, mix together the meat, horseradish and grill seasoning. Form patties. Drizzle the EVOO in the skillet before putting the burgers in. Cook the burgers about 5-6 minutes each side. When you flip to the second side, top with cheddar cheese.

Top with spicy mustard, cranberry sauce, romaine leaves, and mayo (if you like). Serve with carrot sticks.

Brown Rice Salad

recipe courtesy of Penzey Spices

Melissa's Notes: This would be a great side salad to bring to a potluck, or a nice light lunch. I wouldn't serve it as a main dish, personally. I just cooked my rice in my steamer and added the garlic cloves whole, then took them out before making the salad. You could eat it right away, or put it in the fridge and let the flavors meld together overnight. I ate it cold the next day, and really liked it, it was very filling. I think marinated artichoke hearts would taste great in it as well. I love the citrusy hints in the dish.

Ingredients

1 c. uncooked brown basmati rice, or white if preferred
3 cloves garlic
2-3 c. diced, cooked chicken
1/2 c. thinly sliced green onions
1/4 c. chopped sundried tomatoes
1 tsp. fresh lemon rind
1 16-ounce can garbanzo beans, juice reserved
1 8-ounce can artichoke hearts, drained and chopped

Cook rice with garlic. Add other ingredients and drizzle with dressing.

Dressing

1/4 c. garbanzo broth
3 Tbsp. lemon juice
3 Tbsp. olive oil
1 tsp. dijon mustard
3/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano