Monday: Rain walking

Monday: Walked in the rain 2 1/2 miles. Breakfast: skipped lunch: Swiss cheese a slice of olive bread from Pane' Rustica and a Rocky Road Bar.
Dinner:Leftovers-Turkey burgers made with zucchini and carrots, cauliflower and carrot mash, and a salad.

Turkey Burgers with Zucchini and Carrots

Servings: 5 • Size: 1 burger no bun 
Calories: 156 • Fat: 6.8 g • Protein: 18.6 g • Carb: 5.5 g • Fiber: 1.3 g

Ingredients:  

• 1.25 lbs 93% lean ground turkey
• 1 small zucchini, grated 
• 1 clove garlic, grated
• 1/2 cup of baby carrots grated
• salt and fresh pepper
• oil spray 

Directions: 

In a large bowl, combine ground turkey, zucchini, carrots, garlic, salt and pepper. Make 5 equal patties.

Heat a large skillet on high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through.
If grilling, clean grill well before cooking and spray with oil spray to prevent sticking.  
We use a Cuisinart grill with removable plates.  Its the best gadget, it has grilling plates, panini plates, and waffle plates and easy clean-up.