Tag: Red Onion

Burgers, Dinner Entrees, Lunch

Great Greek Burgers

Irma Crepps

This Greek turkey burger is juicy and packed with incredible mouth-watering flavor. An easy and healthy weekday staple. Your family or guests will go back for seconds! Enjoy!

Great Greek Burgers

Print Recipe
15 Carbs (depends on the pita bread)
Course Lunch, Main Course
Cuisine Greek
Keyword Cucumber, Feta, Garlic, Greek Yogurt, Lemon, Oregano, Parsley, Pita Bread, Red Onion, Red Roasted Peppers, Spinach, Sweet Italian Turkey Sausage
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Equipment

  • Board for Chopping
  • Large Skillet I prefer cast iron
  • Spatula
  • Sharp knife
  • Spoon
  • Mixing Bowl
  • 1 Small bowl and plate

Ingredients

  • 2 Tbsp Extra Virgin Olive Oil evoo
  • 1 1.2 Pounds Sweet Italian Turkey Sausage Ground turkey or remove meat from links.
  • 1 Cup Red Onion, Diced Small, Divided
  • 3/4 Cup Cooked Spinach, Chopped
  • 3 Tbsp Fresh Garlic, Minced, Divided Or 1 ½ Tsp Dried Garlic
  • 3 Tsp Fresh or Dried Oregano, Divided
  • 2 Tsp Salt Or Grill Seasoning
  • 1 Tsp Pepper
  • 1 Cup Greek Yogurt Full Fat is usually very creamy with less carbs
  • ½ Cup English Cucumber, Diced
  • 2 Tbsp Fresh Squeezed Lemon Juice
  • ½ Cup Roasted Red Peppers, Diced Jarred (or roast fresh in 425 F oven for 20 minutes.)
  • 1 Cup Feta Cheese
  • ½ Cup Kalamata Olives, Chopped Optional
  • ½ Cup Fresh Parsley, Chopped Optional
  • 1 Cup Cherry Tomatoes, Cut in half

Instructions

  • Gather all your ingredients and "tools for the trade" which will really saves you time.
  • Burgers: In a mixing bowl combine ground turkey, ½ cup onion, spinach, 2 tbsp fresh garlic (or 2 tsp dried), 2 tsp oregano, and 1 tsp each of salt and pepper.
  • Form oblong patties to fit in half of a pita, around ½ inch in thickness.
  • Heat evoo in skillet on medium high. Add turkey burgers and brown for 3-4 minutes until golden.
  • Flip burgers and cook on medium heat for 4-5 minutes, or until internal temp is 165 degrees. Tent loosely with foil to keep warm.
  • Sauce: In a small bowl mix yogurt, cucumber and lemon juice. Season with remaining garlic, oregano, and salt.
  • Toppings: On a plate arrange red peppers, remaining onion, Feta cheese, olives, parsley, and tomatoes.
  • Cut pitas in half and toast. Fill pitas with burger, sauce and toppings. Kali Oreksi!! So easy and so tasty!
Appetizers, Dinner Entrees, Lunch, Sides, Soups

Roasted Red Pepper Tomato Soup

Irma Crepps

Looking for an easy comfort tomato soup on a cold day? This one packs a punch of flavor causing you to dip that grilled cheese in one more time! Even better the next day.

Roasted Red Pepper Tomato Soup

Print Recipe
Approximately 6 carbohydrates per cup
Course Appetizer, Lunch, Main Course
Cuisine American
Keyword Butter, Chicken Stock, Crushed Tomatoes, Garlic, Red Onion, Red Roasted Peppers, Soup, Tomato, Tomato Soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings 11

Equipment

  • Medium cutting board
  • Sharp knife
  • Cookie sheet Lined with Parchment Paper for easy clean up
  • Measuring spoons and cups
  • Colander Optional

Ingredients

  • 1 Red Onion Coarsely Chopped
  • 2 Red Peppers Coarsely Chopped
  • 6 Roma or 1 Pint Cherry Tomatoes Coarsely Chopped
  • 2 Tbsp Olive Oil Extra Virgin
  • 3 Garlic Cloves Wrapped in Foil with Olive Oil
  • 1 20 oz Can Crushed Tomatoes
  • 3 Cups Chicken Stock or Bone Broth 1 Box
  • 1 Tbsp Bouillon I love "Better Than Bouillon"
  • 1 Tbsp Butter Adds Glossiness
  • 2 Tbsp Balsamic Vinegar
  • Salt and Pepper to taste About 1 tsp each.
  • 1 Cup Cream Can use Half & Half or Unsweetened Almond Milk
  • ½ Cup Shaved Parmesan Cheese Or Top with a dollop of Plain Yogurt or Sour Cream....deeeelicious!
  • 5 Fresh Basil Leaves Julienne Cut for a Pretty Garnish

Instructions

  • Gather all equipment and ingredients to save time.
  • Preheat oven to 425F.
  • Coarsely chop first 3 ingredients and place on a lined cookie sheet. Coat veggies with 1 tbsp olive oil, salt and pepper.
  • Wrap garlic cloves in their skins in a foil pouch with a sprinkle of olive oil. Place on the cookie sheet with the veggies. Bake for 30 minutes or until veggies are slightly charred.
  • Let cool. Squeeze softened garlic cloves out of their skins into the food processor. Add cooled veggies and puree until smooth.
  • Add can of crushed tomatoes and puree to your favorite soup consistency. Strain if you like it silky smooth.
  • Drop pureed mixture into a Dutch oven on the stove. Add Chicken Stock, Bouillon, Balsamic Vinegar, Salt and Pepper. Bring to a slight boil, then simmer.
  • Add Cream to your pot a few minutes before serving.
  • Ladle in bowls or cups. Garnish with Mozzarella cheese and basil leaves.
  • Enjoy this classic comfort food with my Three-Cheese Grilled Cheese Sandwich. mmmm good!