The winning burger

So as it is, we basically have no rights to this recipe anymore. They are using it as a selling point for the cookbook. So they don't want us just giving it away, but I thought we could share it with our family anyway. I don't have the recipe in front of me, but this is very close to what the actual recipe is.

This makes 4 "cameron size" burgers

Bruschetta Turkey Burgers with Avocado Mayo

meat:

1.25 lbs of turkey burger

2 large cloves of garlic

1 bag (8oz) Italian 5 cheese blend shreds- Cache Valley Cheese of course

Salt and pepper

-mix it all together well and form into patties

(one note here, the cheese blend is strictly for the competition's sake, it does help to keep the turkey from drying out, but mixing some ricotta cheese in with the meat is actually my preference. It COULD be omitted all together, just be very carful not to let it overcook and dry out.)

bruschetta:

you can buy prepared bruschetta in the cooler of most grocery stores, but it's simple to make fresh.

4-6 roma tomatoes

1/4 cup packed basil leaves

1 large clove garlic

1 Tbsp olive oil

salt and pepper to taste

-chop everything and mix it together. Italian "salsa"

Avocado Mayo

2 large avocados

1 cup mayo

salt

cayenne pepper (1/8 tsp, very little)

-mash avocados and stir everything together

and we make it on a Ciabatta roll brushed with butter and grilled

cook your turkey, assemble and eat.

Oh and we put sliced and melted mozzarella cheese on top to round out the Italian theme going on.

I think that's it. Menu item for next family get-together???

Cream of Broccoli Soup (Sparkpeople Recipe)

I served this soup in whole wheat bread bowls. (Heidi's bread recipe makes fantastic bread bowls.)

Makes 4-1 cup servings

2 tsp unsalted butter
1 cup chopped onion
1 large head of broccoli, florets separated from the stalks (about 4 cups)
1 large or 2 small russet potatoes, peeled and diced (1 cup)

2 cups homemade, low-sodium, or no-salt-added chicken or vegetable stock
1 cup fat-free evaporated milk
½ tsp white pepper
¼ cup shredded sharp Cheddar cheese

1.Place a large saucepan over moderate heat. Add butter and cook until melted. Add the onions, reduce heat to low, and cook until onions are tender, about 3 minutes, stirring occasionally.

2. Add the broccoli, potato, and stock; stir, and bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes.

3. Uncover the soup and remove from heat. Puree with an immersion blender, or carefully transfer the soup to a blender or food processor to puree, then return the soup to the saucepan.

4. Stir in the evaporated milk, season with pepper, and add 2 tablespoons of the cheese to the soup. Simmer for 1 minute. Serve hot, garnished with the remaining cheese.

Per Serving: 178.1 calories, 4.6 g total fat, 13.9 mg cholesterol, 156.3 mg sodium, 23.5 g total carbs, 4.6 g dietary fiber, 10.2 g protein

Galvin, Meg (2011-10-04). The Sparkpeople Cookbook: Love Your Food, Lose the Weight (p. 159). Hay House. Kindle Edition.