Spicy Summer Supper

Turkey Fajita Burgers
This is an adapted Rachael Ray 30-Minute Meal. It's one of our favorites.

Patties:
1 1/4 lbs ground turkey
Handful of fresh cilantro, chopped
1 palm-full McCormick’s Grill Master grill seasoning
½ palm-full ground chipotle chili powder

Mix together and form into 4 patties. Drizzle just a touch of extra virgin olive oil over the patties. Heat a skillet over medium-high heat. Add patties and cook for 6 minutes per side.

Seared Peppers and Onions:
2 green bell peppers, seeded and sliced into thin strips
1 medium onion, sliced into thin rings
1 cup salsa verde

Cook peppers and onions over high heat till tender. Add salsa and stir till warm.
Place burgers on wheat buns and top with cheese and seared peppers and onions.

Bacon and Black Bean Smash
4 slices bacon, cut into pieces
2 cans black beans
2 cloves of garlic, minced
1/2 onion, diced
1 jalepeno, seeded and diced (optional)

Render bacon over medium heat. Add garlic, onion and jalepeno and cook, about 1-2 minutes. Drain 1^st can of black beans and add to skillet. Mash with potato masher. Drain 2^nd can of black beans and add to skillet. Don’t mash, stir until incorporated.

Delicious Corn Salad
2 cans whole kernel corn, drained
1 cup red onion, diced
1 green pepper, diced
1 package (2 cups) shredded sharp cheddar
1 cup Miracle Whip
1 10 oz. Bag Chili Cheese Fritos

Mix and serve. If preparing ahead of time, mix all ingredients except Fritos and add them just before serving to keep them from getting soggy.

Italian Sausage and Pepper Pasta

1/2 pound raw turkey sausage, Italian-style, casings removed
2 tsp olive oil, extra-virgin
2 medium yellow pepper(s), cut into 2-inch long thin strips
1 medium onion(s), thinly sliced
1/2 cup red wine
1 1/2 Tbsp minced garlic
28 oz canned crushed tomatoes, fire-roasted recommended
1/2 small tsp crushed red pepper flakes, or less to taste
1/4 tsp table salt
8 oz uncooked whole-wheat pasta, fusilli
1/3 cup basil, fresh, chopped

Bring a large pot of lightly salted water to a boil.

Meanwhile, to make sauce, in a large nonstick skillet over medium-high heat, cook sausage, stirring and breaking up meat with back of a wooden spoon, until cooked through, about 3 to 5 minutes; remove to a plate.

Heat oil in same skillet. Add yellow peppers and onion; cook, stirring frequently, until vegetables are lightly colored and crisp-tender, about 5 minutes.

Add wine and garlic; cook until most of liquid evaporates, about 1 minute. Add tomatoes, crushed red pepper, salt and browned sausage; bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender and sausage is cooked through, about 10 minutes.

While sauce simmers, add pasta to boiling water and cook according to package instructions. Drain pasta; return to pot. Add sauce and basil; toss to mix and coat. Yields about 1 1/3 cups per serving.

I love Weight Watcher recipes since I'm on the plan to lose the baby pudge. I found this one on their website and made it a couple of nights ago. Sooo good and only 5 WW points (for those of you counting)! -K