2 cloves garlic – minced
3 Tbls. chopped fresh mint
1 1/2 cups nonfat plain yogurt
1 1/2 lbs. lean ground turkey
1 Tbls. crumbled feta cheese
fresh ground black pepper – to taste
6 pita bread rounds – halved
1 1/2 med. tomatoes – sliced
1 1/2 med. red onion – sliced
Combine garlic and mint in a small bowl and mash.
Add yogurt, mix, and set aside.
Combine turkey and feta cheese in a mixing bowl. Form into 8 patties and sprinkle with pepper.
Broil 5-10 minutes per side or until turkey is cooked through.
Serve in pita bread with tomatoes, onions and yogurt sauce.
2 medium acorn squash
1/2 pound ground turkey
1/2 cup cooked wild rice
1/2 cup chopped, peeled tart apple
1/2 cup chopped fresh or frozen cranberries
1/4 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
Cut squash in half and discard seeds; set squash aside. In a skillet over medium heat, cook turkey until no longer pink; drain. Add egg, rice,apple, cranberries, celery, salt, parsley, allspice and cardamom. Spoon into squash halves; place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Fill dish with hot water to a depth of 1/2 in. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 20-25 minutes longer or until the squash is tender.