Foodie Friday: Lettuce Wrapped Turkey Burgers

Lettuce Wrapped Bahn Mi Turkey Burgers

Via the Team Beachbody Blog

Servings: 4 (1 burger each)

Ingredients

• 1 (4-inch) piece daikon radish, peeled, grated
• 1 medium carrot, peeled, grated
• 3 Tbsp. rice wine vinegar
• 2 Tbsp. palm sugar
• ¼ cup reduced-fat (2%) plain Greek yogurt
• 1 Tbsp. + 2 tsp. hot pepper sauce (like Sriracha), divided use
• 1 lb. raw 93% lean ground turkey
• 1½ tsp. cornstarch (preferably GMO-free)
• 2 tsp. fish sauce (like Nuroc Mam)
• 3 cloves garlic, finely chopped
• 3 Tbsp. finely chopped fresh basil leaves
• 1 tsp. sesame oil
• Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
• 4 large Bibb (or butter) lettuce leaves
• 1 jalapeno pepper, seeds and veins removed, sliced thin (optional)
• ¼ cup fresh cilantro leaves

Instructions

1. Combine radish, carrot, vinegar, and sugar in a medium bowl; mix well. Marinate at room temperature, covered, for 15 minutes. Drain well before using.
2. Combine yogurt and 1 Tbsp. pepper sauce in a small bowl; mix well. Set aside.
3. Preheat grill or broiler to high.
4. Combine turkey, remaining 2 tsp. pepper sauce, cornstarch, fish sauce, garlic, basil, and oil in a medium bowl. Season with salt and pepper if desired; mix well with clean hands. Form turkey mixture evenly into four patties.
5. Grill or broil patties for about 5 minutes on each side, or until no longer pink in the middle.
6. Place each patty on a lettuce leaf. Top evenly with yogurt sauce, radish mixture, jalapeno (if desired), and cilantro.

Container approved meal: 1 green, 1 red, 1/2 yellow

Foodie Friday: Broccoli Tots

Author: Beachbody

Recipe type: Lunch/Dinner

Serves: 15 servings, 1 tot each

Ingredients

• Nonstick cooking spray
• Hot water
• 12 oz. broccoli florets (about 5 cups)
• 1 large egg, lightly beaten
• ⅔ cup whole grain Panko bread crumbs
• 2 cloves garlic, finely chopped
• ¼ cup finely chopped green onions
• ⅔ cup shredded cheddar cheese
• ¼ tsp. sea salt (or Himalayan salt)
• ¼ tsp. ground black pepper
• 2 tsp. hot pepper sauce (optional)

Instructions

1. Lightly coat a large baking sheet with spray. Set aside.
2. Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place broccoli in steamer basket; cook for 3 to 4 minutes, or until tender-crisp and bright green. Drain and chop.
3. Preheat oven to 400º F.
4. Combine broccoli, egg, bread crumbs, garlic, green onions, cheese, salt, pepper, and hot sauce (if desired) in a large bowl; mix well.
5. Refrigerate, covered, for 15 to 30 minutes.
6. To make each tot, shape approximately 2 to 3 Tbsp. broccoli mixture into tot shape. Place on prepared baking sheet.
7. Bake for 8 to 10 minutes. Turn over; bake for an additional 7 to 8 minutes, or until golden brown.

Foodie Friday: Pistachio Crusted Halibut

Recipe from The Team Beachbody Blog

Serves: 4 servings

Ingredients

• 2 Tbsp. Dijon mustard
• 1 tsp. finely grated lemon peel
• 1 dash sea salt
• Ground black pepper (to taste; optional)
• 4 (4-oz.) raw halibut fillets
• ¼ cup raw, unsalted pistachios, finely chopped
• 1 Tbsp. corn meal
• 1 Tbsp. finely chopped parsley

Instructions

1. Preheat oven to 400° F.
2. Combine mustard, lemon peel, salt, and pepper (if desired) in a small bowl; mix well.
3. Spread mustard mixture evenly on top side of each halibut fillet. Set aside.
4. Combine pistachios, corn meal, and parsley in a medium bowl; mix well.
5. Press pistachio mixture evenly into top side of each halibut fillet.
6. Place halibut in baking dish, pistachio side up. Bake for 8 to10 minutes, or until halibut flakes easily when tested with a fork.