July 4th Recipes
BBQ Turkey Burger
- 1 pound ground turkey
- ½ cup PICS whole-wheat seasoned bread crumbs
- ½ cup Vidalia onions, finely chopped
- ¼ cup PICS BBQ sauce
- 1 teaspoon PICS onion powder
- ½ teaspoon PICS garlic powder
- ½ teaspoon PICS ground mustard
- ¼ teaspoon PICS white pepper
- ¼ teaspoon PICS sea salt
In a bowl, combine the ground turkey, seasoned breadcrumbs, chopped onion, bbq sauce, onion powder, garlic powder, ground mustard, white pepper and sea salt.
Mix the ingredients together well so that the spices are evenly distributed.
Form the meat mixture into burger patties.
Grill the burgers, flipping half way through until thoroughly cooked;165 degree temperature with a meat thermometer.
Top it Off: I personally love to top these burgers with fresh sliced heirloom tomatoes, sliced red onion and fresh slices of avocado with a drizzle of extra barbecue sauce.
Time Saver: Peel and cut the onion into large pieces just enough to fit into a mini food chopper or food processor. Using the pulsate feature, chop the onions into small pieces instead of hand dicing.
Freeze Ahead Tip: Make the mixture and shape into the burger patties. Wrap each burger individually and place them in a freezer bag or other freezer container. Thaw the day you want to use them, grill and serve!
Cheesecake Stuffed Strawberries
- 12 strawberries
- 12 blueberries
- ½ cup PICS cream cheese
- ¼ cup PICS confectioner’s sugar
- 1 teaspoon PICS vanilla extract
Wash the strawberries and the blueberries.
Cut off the greens of the strawberries to create a flat edge. Set the strawberries on that flat edge.
Using a sharp knife cut into each strawberry on four sides, at a slant, to remove the top and hollow the center.
Mix the cream cheese, confectioner’s sugar and vanilla together with an electric mixer.
Place the cheesecake-flavored cream cheese into a sandwich sized snap and seal bag. Clip one corner. Pipe the mixture into each strawberry to fill it. Place a blueberry on top.
Grilled Balsamic Chicken
- 4 pounds boneless, skinless chicken breast
- 16.5 oz constellation variety tomatoes by Nature Sweet (grape tomato size)
- 1 large Vidalia onion
- 1 cup PICS balsamic vinegar
- 1/4 cup PICS olive oil
- 1 tablespoon crushed rosemary
- 1 tablespoon Italian seasoning blend
- 2 teaspoons PICS onion powder
- 1 teaspoon PICS garlic powder
- 1/2 teaspoon PICS sea salt
- 1/4 teaspoon PICS black pepper
Remove the skin of the onion. Cut the onion in half and then cut it into thin wedge like slices. Separate the onion pieces.
Cut the chicken breast into filets.
Whisk the balsamic vinegar, olive oil, rosemary, Italian seasoning, onion powder, garlic powder, black pepper and sea salt together in a glass bowl.
Use a third of the mixture to coat the tomatoes and onion slices.
Use the remaining balsamic mixture to marinate the boneless chicken.
Grill the chicken until fully cooked; 165 degrees.
Cook the coated vegetables on the grill in a grill basket until the vegetables are tender. Top the cooked chicken with the grilled vegetables and serve.
Grilled Potato Salad
- 4 white potatoes, medium sized
- 2 hard-boiled eggs
- ½ Vidalia onion
- ¼ cup cooked bacon pieces
- 1 teaspoon PICS paprika
- ¾ teaspoon PICS onion powder
- ½ teaspoon PICS sea salt
- ¼ teaspoon PICS garlic powder
- PICS olive oil
- ½ cup mayonnaise
- 1 teaspoon PICS golden mustard
Peel and dice the potatoes into bite size pieces. Peel, slice and finely dice the Vidalia onion.
Place the cut potatoes and the diced onions onto a large piece of foil. Add the spices to the potatoes and a light layer of oil, just enough to coat everything lightly. Toss the ingredients together until all of the spices appear evenly distributed.
Seal the foil by bring the edges together and rolling them to create a foil pocket.
Place the potatoes in the foil on a preheated grill and cook until the potatoes are tender. Depending on your grill, 20 – 30 minutes.
Let the potatoes cool completely.
Peel the hard-boiled eggs and finely chop the eggs.
Stir the cooled, seasoned potatoes together with the eggs, bacon, mayonnaise and mustard.
Serve cool.
Mini Flower Pot Parfait
- 3 oz. PICS low-fat strawberry yogurt
- 3 oz. PICS low-fat blueberry yogurt
- 3 oz. PICS Greek vanilla yogurt
- 1 package frozen mini Filo cups/shells
- Strawberries
- Blueberries
Thaw the filo cups/shells.
Rinse the strawberries, remove the greens and slice them. Set the sliced strawberries set aside.
Rinse the blueberries and set aside.
In a bowl, fold the yogurts together.
Fill each filo cup with the yogurt mixture.
Insert 3 – 5 slices of strawberries around the edge, dipping the larger end of the strawberry into the yogurt with the pointier end sticking out to create flower pedals.
Add a blueberry to the center of each flower.
Note: The filo shells can be found in the freezer aisle at your local Price Chopper and/or Market 32 Supermarket.
Grilled Onion Burgers
- 1 1/2 pounds of lean ground beef
- 1/2 of a Vidalia onion, large
- 1 1/2 teaspoons PICS onion powder
- 1 teaspoon PICS sea salt
- 3/4 teaspoon PICS garlic powder
- 1/2 teaspoon PICS coarse black pepper
- 1/2 teaspoon PICS ground dried mustard
Peel, slice and dice the onion into small pieces.
Place the ground beef into a glass bowl. Add the onion, onion powder, sea salt, garlic powder, black pepper and dry mustard to the bowl.
Work all of the ingredients together until they are evenly distributed.
Form the seasoned ground beef into burger patties and grill until they are cooked to your standards; rare, medium or well.
Toppings: Onion burgers are tasty with all of your favorites: tomato, lettuce, red onion, Vidalia onions, pickles, ketchup, mayo or mustard. They are extra delicious with American cheese or white cheddar melted on top.
Time Saver: Peel and cut the onion into large pieces just enough to fit into a mini food chopper or food processor. Using the pulsate feature, chop the onions into small pieces instead of hand dicing.
Freeze Ahead Tip: Make the mixture and shape into the burger patties. Wrap each burger individually and place them in a freezer bag or other freezer container. Thaw the day you want to use them, grill and serve!
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