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What's for Dinner: Turkey Burgers and a Potato Buffet

Weekly Greens Helps with Lunch and Dinner

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Knowing what produce to pick and then coming up with creative ways to get your kids to eat it is a tall order.

Let Alicia Sokol of Weekly Greens help. She knows her way around the kitchen and, as a mom to two little boys, is an expert on feeding tykes.

In my kitchen, the actual cooking is very simple. The more complicated task is identifying what we’re going to eat and making sure we have the right ingredients. I like to include a shopping list, because it allows readers to take stock of what’s already in the pantry and which items need to be picked up. I also like to build my weekly menus around seasonal produce that can be easily incorporated into multiple dishes.

The Grocery List
1 lb. ground turkey
4 whole-wheat pita pockets
2 large shallots
6 oz. crumbled feta cheese
1 zucchini
4 carrots
1 cucumber
1 lemon
1 yellow onion
5 medium russet potatoes
2 c. plain, 2 percent Greek yogurt
4 oz. prosciutto
Precooked or frozen edamame

You will also need
Olive oil
Kosher salt
Black pepper
1 lg. egg
Panko (Japanese bread crumbs)

Turkey Burger Surprise Packages
Serves four


For the burgers
1 lb. ground turkey
¼ c. shallot, finely chopped
1 clove garlic, pressed
1 tsp. lemon zest
½ c. feta cheese, crumbled
1 lg. egg
¼ c. panko
4 whole-wheat pita pockets

For the packets
1 yellow onion, sliced into thick rounds
1 zucchini, thinly sliced
4 carrots, thinly sliced
1 potato, thinly sliced

For the yogurt sauce
1 c. plain, 2 percent Greek yogurt
¼ c. cucumber, finely diced
¼ tsp. kosher salt
2 tbsp. lemon juice (about ½ lemon)

1. Heat grill to medium high.

2. In a medium bowl, combine turkey, ½ tsp. kosher salt, ¼ tsp. pepper, shallot, garlic, zest, feta, egg, and panko. Stir until well mixed. Form into four patties.

3. Cut four, sixteen-by-twelve-inch sheets of heavy-duty aluminum foil to make packets kids can fill.

4. In each packet, place an onion round, meat patty, and slices of potato, zucchini, and carrot. Drizzle with 1 tsp. olive oil per packet and sprinkle with kosher salt and black pepper to taste.

5. Close the packets starting with the short ends, taking care to seal the tops and then the edges. Mark each with a name.

6. Take the remaining potatoes and cut a 1-inch-deep slit, running the length, into each one. Set them on a piece of foil. Drizzle each with 2 tsp. olive oil, then seal the packet.

7. Cut pitas into half circles. Stack them up and wrap in foil.

8. Place all packets (including the pita and whole potatoes) on the grill.

9. While everything is cooking, make the sauce by combining yogurt, cucumber, salt, and juice.

10. After 15 minutes, check the turkey packets. Vegetables should be tender and turkey cooked through. Remove turkey and pita packets. After 45 minutes, remove potato packet and store in the fridge until the next day.

11. To assemble dinner, carefully open packets by peeling back foil using oven mitts. (Do not let kids do this part.) Cut burgers in half and place in halved pita; top with the yogurt sauce. Serve vegetables on the side or in the pitas. If your kids prefer to dip, cut up the burgers and pitas and let them have at it.

weekly greens baked potato!Baked Potato Buffet
Serves four

4 md. russet potatoes
1 lg. shallot (about ½ c.), thinly sliced
Greek yogurt
Feta cheese

1. Preheat the oven to 400°.

2. Put refrigerated potatoes in oven with the foil still on and warm while you prepare toppings.

3. Line a baking sheet with parchment paper. Place prosciutto in a single layer on the sheet. Bake on the middle rack for 10 minutes or until very crisp. Remove from oven and set aside. When cool enough to handle, crumble into pieces.

4. Melt 1 tbsp. butter and 1 tbsp. olive oil over medium heat. Add shallot and cook for 5 minutes. Turn the heat down to low and simmer another 15 minutes, stirring every so often, until deep golden brown and very soft.

5. Remove potatoes from oven and slice each one in half.

6. Serve with bowls of toppings: crispy prosciutto, caramelized shallot, yogurt, feta, edamame, and leftover yogurt sauce from the night before. Let the kids fix their own.

Find more shopping lists and recipes to cook with your kids online at weeklygreens.com.

Photos: Courtesy of Weekly Greens