Notes:

Calories: 94 Protein: 13 g Carbohydrates: 3 g Total Fat: 3 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Cholesterol: 35 mg Sodium: 127 mg

Ingredients

• 1 pound lean ground turkey meat
• 1/2 teaspoon ground cumin
• 1/2 to 3/4 teaspoon cayenne pepper
• 1 tablespoon Italian herb seasoning
• 1/2 teaspoon garlic powder
• 1 1/4 teaspoons coriander
• 1/4 teaspoon black pepper
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 4 tablespoons plain, fine bread crumbs
• 1/2 cup homemade chicken broth or low-sodium chicken broth Vegetable oil spray (optional)

Directions

1. In a medium bowl, combine turkey, herbs and bread crumbs. Stir to mix well.
2. Add chicken broth and stir again. Let stand 15 minutes.
3. Form into 8 patties, about 3/4-inch thick.
4. Spray skillet with vegetable oil spray, or use a nonstick skillet.
5. Place patties in skillet over medium heat. Cook 7 to 8 minutes on each side, or until done.
6. Serve hot.

3 med potatoes, peeled,cut into cubes 2 med banana chilies 2 tbsp olive oil 1 med onion finely chopped 1 sm red chili finely chopped 1 tbsp coriander leaves 5 eggs lightly beatened

DIRECTIONS

1. Cook potatoes in boiling water until tender, drain well. 2. Remove seeds from chilies and slice. 3. Heat 1/2 oil in skillet and cook chilies over med heat 2 min. Remove from pan and set aside. 4. Heat remaining oil in skillet, add onion and sm red chili and cook over med heat for 3 min until soft 5. Add potatoes and toss to combine. Remove from heat and set aside. 6. Return 1/2 the banana chilies to the pan and sprinkle with coriander leaves 7. Layer 1/2 potato mixture, remaining banana chilies and remaining potatoes. 8. Pour the eggs into the pan, swirl to distribute evenly and cook over med-low heat for 8 min until eggs are almost cooked. 9. Place under hot grill for 5 min to cook the top 10. Invert the frittata onto a plate and cut into wedges 11. Serve hot or cold

salt and pepper 3 med potatoes 2 tsp olive oil 1 sm red onion cut into 1″ wedges pinch of garlic 8-10 basil leaves slivered 6 eggs lightly beatened 4 oz goat cheese crumbled

DIRECTIONS

1. Cook potatoes in salted boiling water until tender 18-20min. Drain, cool and cut into 1″ chunks 2. Preheat oven to 375oF 3. In 10″ pan over med-high heat warm olive oil, add onion and stir until tender (about 5-6min). Add potatoes, garlic, basil and saute 1-2min 4. Add eggs, salt and pepper and goat cheese and stir until just mixed 5. Transfer pan to oven and bake 18-20min