May 5, 2014

Mexican Turkey Burgers & Lightened Up Bean Dip

Feliz Cinco de Mayo!

My favorite food of all time is Mexican. Tex-Mex, Cali-Mex... Authentic Mexican food in Cabo... doesn't matter. I love it all.

But we all know that Mexican isn't always the lowest in fat, calories, and carbs. Luckily, it's easy to lighten it up.

In honor of Cinco de Mayo, my boyfriend and I made Turkey Soy Chorizo Burgers with avocado pico de gallo and lightened up bean dip. It's simple to make these traditionally "junk" food recipes good for you.

Just a few simple substitutions and you can enjoy festive holidays like Cinco de Mayo without the guilt.

We love Trader Joe's Soy Chorizo. It tastes great, is vegetarian, and gluten free, and much healthier than chorizo (I don't think you want to know what real chorizo is made of). Mix this in with lean ground turkey for a flavorful, Mexican burger. Top with pepper jack cheese and avocado pico de gallo for a tasty meal.

For a quick layered bean dip appetizer, substitute 0% Greek yogurt for sour cream, use fat free refried beans, and the pico used for the burger.

Mexican Turkey Burgers

1 package ground turkey
1/2-3/4 of a soy chorizo package
Pepper jack cheese for topping

Mix turkey and soy chorizo by hand in a large bowl. Form into patties and grill until cooked. Top with cheese just before finished and let melt.

Avocado Pico de Gallo

3 medium tomatoes, seeded and diced
1 medium yellow onion, diced
3 Tbsp cilantro, minced
1 1/2 avocados, cubed
1-2 Tbsp lime juice
salt and pepper to taste

Mix all ingredients together in a medium bowl. Serve with chips, on the burger, with bean dip, etc.

Lightened up Layered Bean Dip

1 can fat free refried beans (I used spicy, but you can use regular if you prefer)
3/4 cup 0% or 2% Greek yogurt
1 cup pico de gallo
3/4 cup pepper jack cheese

Spread the beans on the bottom of an 8 x 8 glass dish. Spread yogurt evenly over the beans. Top yogurt with the pico and use a fork to spread across. Top with shredded cheese. Refrigerate or serve with chips.



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