California Burger Bowls
TAKES: 25 minutes
MAKES: 4 servings
INGREDIENTS
- 3 tablespoons fat-free milk
- 2 tablespoons quick-cooking oats
- ³/₄ teaspoon salt
- ¹/₂ teaspoon each ground cumin, chilli powder and pepper
- 1 lb. lean ground turkey
- 4 cups baby kale salad blend
- 1¹/₂ cups cubed fresh pineapple (¹/₂ in.)
- 1 medium mango, peeled and thinly sliced
- 1 avocado, peeled and thinly sliced
- 1 sweet red pepper, cut into strips
- 4 tomatillos, husks removed, thinly sliced
- ¹/₄ cup reduced-fat chipotle mayonnaise
In a large bowl, mix milk, oats and seasonings. Add turkey; mix lightly but thoroughly. Shape into four ½-in.-thick patties.
Place burgers on an oiled grill rack over medium heat. Grill, covered, until a thermometer reads 165°, 4-5 minutes per side. Serve over salad along with remaining ingredients.
PER SERVING
390 cal., 19g fat (4g sat. fat), 83mg chol., 666mg sod., 33g carb. (22g sugars, 7g fiber), 26g pro.
DIABETES EXCHANGE
- 3 lean meat, 2½ fat, 2 vegetable, 1 fruit.
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