Thai Turkey Burger and Broccoli Slaw Salad

1/4 cup fat-free mayo (I use light)
1 1/2 teaspoon grated peeled fresh ginger
1/4 teaspoon grated fresh lime zest
1 teaspoon fresh lime juice
1 teaspoon less sodium soy sauce
1 lb ground turkey breast
1/4 cup sweet chili sauce
1 1/2 tablespoons chopped fresh mint
cooking spray
4 light wheat hamburger buns (I use WW english muffins)
12 spinach leaves
12 slices english cucumber
8 slices red bell pepper

Prepare grill. Combine first 5 ingredients in a small bowl; set aside. Combine turkey and next 2 ingredients in a bowl. Divide mixture into 4 equal portions, shaping each into a 1/2 in. thick patty. Place patties on grill rack coated with cooking spray. Grill 4 to 5 minutes on each side or until done. Spread about 1 tablespoon mayonnaise mixture on bottom half of each bun; top each with 3 spinach leaves, 1 patty, 3 cucumber slices, 2 red bell pepper slices, and top half of bun.

4 servings
6 WW pts (for those of you who count)

Notes: The spinach I do put on the burger, but I serve the cucumber and pepper slices on the side b/c the mayo mixture makes things a little slippery when you bite into the burger.

Broccoli Salad

1/4 bag of broccoli salad
1 tablespoon light may0
splash of apple cider vinegar
1 packet splenda

Mix all ingredients well, and serve. Very yummy, and a great way to get some veggies in.

Thai Chicken and Vegetable Curry

Wow, this is awesome! Thanks to Jen for the recipe! Visit her blog to get some great ideas and other recipes! I served this over Uncle Bens Brown Ready Rice (the pack that's done in the microwave in 90 seconds)!!

Thai Chicken and Vegetable Curry

2 teaspoons canola oil (I used EVOO)

1 medium red bell pepper, cut into 1-2 in. thin strips

1 medium onion, finely chopped

1 clove garlic, minced (I used 3 cloves)

1 tablespoon fresh ginger

1-2 teaspoons red curry paste, to taste (can be very spicy, so start out small and add more later if needed)

1 lb. boneless, skinless chicken breasts, cut into 1 in. cubes

1 cup reduced sodium chicken broth

1 cup light coconut milk

1 tablespoon fish sauce or soy sauce (I used soy)

1 teaspoon light brown sugar (I used brown sugar Splenda blend)

1 1/2 cups cauliflower florets

1 zucchini, chopped

1 tablespoon lime juice

Lime wedges (for garnish)

Heat oil in a large skillet over med/high heat. Add pepper and onion, and cook until it begins to soften. Next, add garlic, ginger and curry paste. Stir. Add chicken, cook, stirring until fragrant, about 2 minutes. Add broth, coconut milk, fish or soy sauce, and brown sugar, bring to a boil. Add cauliflower and reduce heat to med/low, simmer, stirring occasionally until chicken is cooked through and cauliflower is tender (about 10 mins). Halfway through (at 5 mins left) add chopped zucchini and lime juice. Cook until chicken and veggies are done. Serve over rice and garnish with lime wedges. (Don't forget to add your points for the rice)

Serves 4 at 5 pts. per serving

Serving size 1 1/4 cups