Stretch a Buck Turkey and Bean Burrito Burgers
Recipe courtesy Rachael Ray

Ingredients

• 1 c. cold leftover brown rice
• 1 lb. ground turkey
• 1 15 oz. can pinto beans
• 1/4 tsp. chili powder
• 1 1/2 tsp. cumin
• 1 1/2 tsp. coriander
• 1 tbs. grill seasoning
• 1 tbs. canola oil

Directions

• Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties from the meat and bean mixture then heat 1 tablespoon oil, a turn of the pan, in a large skillet over medium-high heat. Cook patties 7 to 8 minutes on each side. Serves 4 to 8.
  

Variations

• I have previously substituted black beans for the pinto beans and ground beef for the ground turkey. Both ways turned out excellent.
• I make only 2/3rd's of this recipe and still end up with 5 burgers.
  

Sauteed Okra

Ingredients

• 1 lb. of whole okra (I use frozen and defrost)
• 1 tbs. of peanut oil
• 1/2 tsp. kosher salt

Directions

• Heat peanut oil in cast iron skillet over medium high heat. Add okra and sprinkle with 1/4 tsp. of salt. Cook for 4 minutes. Flip okra over and reduce heat to medium. Add remaining kosher salt and cook an additional 4 minutes, stirring occasionally until sides begin to lightly brown. Serves 4
  

Sweet 'n' Tangy Carrot-Chickpea Salad
Julie O'Hara, Shape Magazine

Ingredients

• 4 to 5 medium carrots, shredded
  
• 1 c. canned chickpeas, rinsed & drained
  
• 1/3 c. raisins
• 2 tbs. apple cider vinegar
• 1 tbs. peanut oil
• 1 tsp. ground ginger
• 1/2 tsp. chili powder
• 2 tbs. chopped parsley

Directions

• Combine carrots, chickpeas, & raisins in large bowl. In a small bowl whisk together vinegar, oil, ginger, chili powder, and parsley. Add vinegar mixture to large bowl of carrots, chickpeas, and raisins. Mix well. Serves 4.
  

The complete meal...

Random Facts:

• I love "to-do" lists...especially checking items off.
  
• The coffee mugs I drink out of every morning should actually be called soup mugs.
  

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