Notes:
A great meal to be eaten at home, but can also be served at a barbeque and picnics, with or without the salsa and guacamole.  These have proved very popular at our house and have many fewer calories than the normal version.  A serving is 2 burgers and a quarter of the salsa and guacamole. I’ve also substituted canned corn kernels for the beans, and this actually lowered the calorie count a little.

 If you omit the tortillas, you can reduce the calories even further.

Per serving: 456 calories

Servings: 4

Ingredients:
The burgers
• 400g ground turkey/turkey mince (use the best quality ground turkey/turkey mince you can find)
• 1 shallot or small onion, finely chopped
• 1 clove of garlic, peeled and very finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• A pinch of dried chili flakes
The guacamole
• 1 avocado
• 1 clove of garlic, peeled
• 1 lime
• Salt and freshly ground black pepper
The salsa
• 4 ripe tomatoes, chopped
• ½ red onion, chopped
• 120gm (4.5oz) tin of blackeye beans
• A splash of olive oil
• Juice and zest of ½ a lime
• A handful of coriander/cilantro, roughly chopped
• ½-1 chili (depending on how hot you like your food), finely chopped
• 4 flour tortillas, low calorie/fat version if possible
• ½ iceberg lettuce, shredded
• 150gm (5.5oz) 0% fat Greek yoghurt
• 1 lime, cut into wedges
• Jalapeño peppers

Directions:
1. Mix all the burger ingredients together and make into eight patties. Set aside.
2. To make the guacamole, scoop out all the avocado flesh and put into a blender with the garlic and lime juice. Blend until smooth and season to taste.
3. To make the salsa, mix the tomato and onion with the beans, olive oil, lime juice, coriander and chili. Season and set aside.
4. Heat up a griddle pan. Cook the burgers for about five minutes on each side, turning occasionally to chargrill all over.
5. Heat up a frying pan/skillet (with no oil) and warm the tortillas through. Or do this in the microwave.
6. Serve the burgers with some shredded lettuce, a dollop of yoghurt, the guacamole and salsa, wrapped in a tortilla
7. Serve the lime and the jalapeño peppers on the side for extra flavour and heat.

Submitted by:
Juliette

Notes:
Serves 4, Per serving: 178 calories

Preparation time: 10 minutes

Cooking time: 25 minutes

Marinating time: 2 hours (can be longer, e.g. while you are at work)

Servings: 4

Ingredients:
Ingredients
• 40ml /7 teaspoons medium sherry
• 1 teaspoon five spice powder
• 2 teaspons sesame oil
• 1 teaspoon white, granulated sugar
• 1 clove garlic
• 1 teaspoon ground ginger
• 4 teaspoons soy sauce
• 350gms (12½ oz) raw, lean pork

Plus skewers

Directions:
1. Crush the garlic and cut the pork fillet into bite-sized cubes.
2. Put the sherry, 5 spice powder, sesame oil, sugar, garlic, ginger and soy sauce into a small container with a lid and shake well to combine.
3. Put pork into a plastic food bag and pour in the marinade. Seal the bag and keep in the fridge for at least 2 hours. (If you're passing, give the bag a shake!)
4. Pour the pork and marinade into a bowl.
5. Thread the pork onto skewers, and cook under the grill or on the barbecue for 20-25 minutes until cooked through. Turn the skewers and brush with the remaining marinade occasionally whilst cooking.

Submitted by:
Juliette