If you’re hosting Thanksgiving dinner at your house, there’s likely a giant turkey somewhere nearby just awaiting its moment. But if you’re planning to eat out, or going to someone’s else’s home as I am this year (my son is cooking!!!), you might have an urge for turkey when you get home.
So Thanksgiving time could be the ideal time to try turkey burgers, which can be low in fat and salt and satisfy your craving without all the mess of making an entire turkey.
Turkey burgers generally are a good substitute for hamburgers as well since they are generally lower in salt and fat. One caveat, read the package label, some turkey burgers include dark meat and even skin which sends their fat content souring. Many add salt too, especially when they’re flavored somehow.
Applegate Natural & Organic Meats recently sent me some of its turkey burgers to sample. I like them. They pass the fat content (8 grams per burger) and salt content (105 mgs a burger) for a low-salt, low-fat diet. I broiled mine in the oven and was surprised to see them browning. Other turkey burgers I’ve tried usually remain a dull white color.
I think I left them in a bit long, so carefully monitor when you’re cooking them. I had two in a whole wheat bagel (the only whole wheat product in my local supermarket bakery the day I went). I added a slice of low-fat mozzarella cheese and used Localfolks low-salt, low-sugar ketchup to top them off. I also added a side of steamed asparagus.
It was a simple meal but delicious, sometimes simple is best, especially after elaborate Thanksgiving feasts. Thanks Applegate, I’d buy these burgers and serve them to company, especially when I do summer grilling.
Lots of people will be touching lots of food this July 4th. So it;s a good time to review how to keep all the food you make and serve that day safe for people to eat, notes the Partnership for Food Safety Education. It’s created this flyer on using thermometers for grilling. It also has some general food handling tips, such as:
Not just the grill master, but everyone at the gathering should wash their hands with soap and water before and after handling food.
Always use a food thermometer to measure the internal temperature of grilled meat and poultry. Print the temperature chart (below) for your refrigerator.
Keep your cooler filled with ice, so picnic perishable foods stay chilled to 40 °F.
Never place cooked food on a plate that previously held raw meat, poultry or seafood. Be sure to have plenty of clean utensils and platters on hand.
Happy grilling and a happy 4th to all our readers!!!
I try never to give medical advice on this blog because that advice changes so quickly and so frequently. I always have my doubts about any medical advice about which foods are healthy and which are not, or which are so-called superfoods and which are not.
I was reminded of why I’m a doubter by a recent story knocking down the idea that moderate drinking it ok, health-wise.
Holidays are always difficult when you’re trying to minimize your salt, sugar and bad fat intake. Easter — traditionally a ham or lamb day — is no exception. We’ve posted about trying seafood instead, something we plan. But what about the side dishes? The Food Network recently ran this piece on 20 Healthy Easter Side Dishes which, of course, got my attention.
But how healthy are they, really? The first, Provencal Potato Gratin, isn’t if you’re worried about sugar level since it starts with potatoes and also includes cheese, which is salty and fatty.
While this blog is called No Salt, No Fat, No Sugar, most of my efforts go to controlling my salt intake because I’ve seen how salt directly impacts my blood pressure. But I recently came across this piece that is directed at those worried about their blood sugar levels and thought it worth sharing.
Meal kits, which have all the ingredients for a given night’s dinner, are gaining in popularity, especially among younger consumers who may not have very developed cooking skills. Several companies will deliver them to people’s home and now supermarkets are stocking their own versions. The idea may sound appealing, but beware and, as always, read the ingredient labels before buying any.
Fish is a traditional Friday dish for Catholics on Friday during Lent, the 40 days leading up to Easter. Easter Sunday itself is usually reserved for salty main courses, like ham, or fattier ones like lamb. But if you want to avoid high-salt, high-fat meals, why not try fish for an Easter Sunday main course instead?