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Spicing Up and Creating Healthier Recipes with Chef Jackie Newgent

Recently, I had the opportunity to speak with author and nutritionist, Chef Jackie Newgent, about ways you can spice up basic meals, speed up meal preparation and how to add more Omega 3 rich food to your Diet.

She was also kind enough to share the recipes mentioned in the video below…

Magically Moist Turkey Burgers

Serves: 6
Prep Time: 10 Minutes
Cook Time: 10 Minutes

1-1/4 lbs. ground turkey
1/2 cup finely chopped orange or red bell pepper
1/3 cup Hellmann’s® or Best Foods® Real Mayonnaise
1/4 cup plain dry bread crumbs
2 Tbsp. finely chopped sweet onion
2 Tbsp. finely chopped fresh parsley (optional)
1/2 tsp. salt (optional)

In medium bowl, combine all ingredients; shape into 6 burgers. Grill or broil until done. Serve, if desired, on hamburger buns with your favorite toppings.

Red, White, and Green Slaw(Shredded Tri-Color Cabbage Salad)
Makes 6 servings: 1 1/3 cups each

The most popular way to prepare cabbage is raw in a slaw. This quick and colorful version is tops on my charts for a refreshing side anytime that fresh red or green cabbage is available—which is most of the year. For eco-flair, serve it in bowls made from the remaining cabbage halves. Use extra cabbage in sandwiches, too.

1/3 cup apple cider vinegar
1/4 cup mild floral honey
1 tablespoon stone ground mustard
1 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 cup peanut oil
1/2 medium green cabbage, very thinly sliced
1/2 medium red or purple cabbage, very thinly sliced
1 large white onion, very thinly sliced

1.  Whisk together the vinegar, honey, mustard, salt, and pepper in a large serving bowl. Whisk in the oil.
2.  Add the cabbages and onion and toss with the apple cider vinaigrette. Taste and adjust seasoning, if necessary. Gently toss and serve.

*All reprinted with permission from Big Green Cookbook by Jackie Newgent, RD (Wiley, 2009).

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