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Garlic & Rosemary Turkey Burgers

1 lb. ground turkey
1 carrot, shredded
1 small zucchini, shredded
cup mushrooms, chopped
1 Tbsp. Halladay's Roasted Garlic & Rosemary Oil Blend

Preheat oven to 350F. Combine all ingredients and mix well and form into patties. Bake, turning once, until cooked through, about 30 minutes.

SIMILAR RECIPES
Turkey Burgers with Carrot & Zucchini

Turkey Burgers with Carrot & Zucchini

1 lb. ground turkey
1 carrot, shredded
1 small zucchini, shredded
1 Tbsp. Halladay's Italian Mushroom or Garlic Tomato Basil Seasoning

Preheat oven to 350F. Combine all ingredients and mix well and form into patties. Bake, turning once, until cooked through, about 30 minutes.

Rosemary & Garlic Roasted Almonds

Rosemary & Garlic Roasted Almonds

2 cups raw almonds
1 Tbsp. butter, melted
1 Tbsp. Halladay's Roasted Garlic & Rosemary Oil Blend
tsp. salt

Preheat oven to 350˚F. Arrange almonds in a single layer on a baking sheet. Bake 5 minutes, stir and bake another 3-5 minutes, until lightly toasted, being careful not to burn. Combine butter, seasoning and salt; toss with almonds while still hot. Serve warm.

Turkey Lettuce Cups

Turkey Lettuce Cups

1 lb. ground turkey
1 cup onion, finely chopped
1 cup mushroom, finely chopped
2 Tbsp. Halladay's Roasted Red Pepper Seasoning
1 Tbsp. sesame oil
1 Tbsp. low-sodium soy sauce
1 Tbsp. hoisin sauce
1 heart romaine lettuce
1 to 2 carrots, shredded for topping

Combine turkey, onion, mushroom, seasoning and sesame oil in a skillet and cook over medium heat until cooked through. Add hoisin and soy sauce; mix well. Serve in lettuce leaves topped with carrot.

Easy Chicken Cassoulet

2 Tbsp. olive oil
4 chicken leg quarters, about 1 lbs.
4 slices of bacon, chopped
1 onion, finely chopped
2 carrots, peeled and cut into - inch pieces
2 ribs celery, cut into - inch pieces
2 Tbsp. Halladay's Roasted Garlic & Rosemary Oil Blend
1 cups chicken stock
1 (15 oz.) can cannellini beans, drained and rinsed
2 cups breadcrumbs or panko breadcrumbs

Preheat oven to 375F. In a skillet, heat the olive oil. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, about 10 minutes. Turn and cook 10 minutes more, then transfer to a 3-quart baking dish. Drain fat from skillet, add half the bacon and cook until crisp, about 4 minutes. Add onion and cook until tender, about 5 minutes. Add carrots, celery and seasoning and cook 1 minute. Stir in stock and beans. Using a fork, mash some of the beans to thicken the liquid, then spoon the bean mixture around the chicken. Combine breadcrumbs and remaining bacon and sprinkle on top. Bake until chicken is cooked, bean mixture is bubbling and topping is golden-brown, about 40 minutes.