Teriyaki Turkey Burgers/Cider Glazed Pork Chops

1 pound lean ground turkey breast 1/4 cup scallions chopped 1 garlic clove, minced 1 teaspoon fresh ginger, grated 1/4 teaspoon black pepper cooking spray 1/4 cup light soy sauce 2 tablespoons rice vinegar 1/4 cup dry sherry (I would say this is optional) 1 packet artificial sweetner 1 cup chopped onion 1/4 teaspoon sesame oil In a bowl, combine turkey, scallions, garlic, ginger, and pepper; then divide mixture into 4 equal patties. Coat the bottom of a medium nonstick skillet with cooking spray and heat until hot but not smoking. Cook burgers for 4 minutes on each side until cooked through. Remove burgers from pan and keep warm. Pour soy sauce, rice vinegar, and sherry into pan and stir scraping up any brown bits. Add sweetner adn onion and simmer for 5-7 minutes until onion is soft. Stir in sesame oil. Makes 4 servings Serving Guidelines: >FOR LAP BAND: Weeks:1-4 Puree 1/2 cooked burger (2ounces) with 2 tablespoons sauce. Weeks: 5+ Serve 1/2-1 cooked burger topped with 2 tablespoons sauce. >FOR BYPASS: Weeks: 1-4 Puree 1/2 cooked burger with 2 tablespoons sauce. Weeks:5+ Serve 1/2-1 cooked burger topped with 2 tablespoons sauce. >FOR BPD DS Weeks: 1-3 Puree 1/2 cooked burger 2 tablespoons sauce. Weeks: 4+ Serve 1/2-1 cooked burger topped with 2 tablespoons sauce. Calories: 174.28, Protein: 29.27g, Fat: 1.92g, Carbs: 6.95g, Cholesterol: 55mg, Fiber: 0.91g, Sodium: 620.39mg. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ CIDER GlAZED PORK CHOPS cooking spray 1 pound lean boneless pork chops 1 cup apple cider brown sugar artificial sweetner (1 teaspoon) 1 teaspoon dijon mustard 1/2 cup fat free, low sodium chicken broth 2 tablespoons cider vinegar In a medium nonstick skillet, heat cooking spray until hot but not smoking. Saute' pork chops for 2 minutes on each side, then remove chops and keep warm. Stir together cider and brown sugar substitute and add to skillet. Simmer, uncovered, for 1 minute; then add mustard, broth, and vinegar, stirring to scrape up any brown bits. Simmer for 5 minutes until sauce is slightly thickened. Return chops to pan with any meat juices that haev accumulated and turn chops in sauce to coat. Simmer for 2 minutes, then serve. Makes 4 servings. Serving Guidelines: >FOR LAP BAND weeks: 1-4 Puree 2 ounces cooked pork with 2 tablespoons sauce. Weeks: 5-8 Chop 2 ounces cooked pork and top with sauce. Weeks: 9+ Serve 2-4 ounces of pork with sauce. >FOR BYPASS: Weeks: 1-4 Puree 2 ounces cooked pork with 2 tablespoons sauce. Weeks: 5-8 Chop 2 ounces cooked pork with 2 tablespoons sauce. Weeks: 9+ Serve 2-4 ounces cooked pork with sauce. >FOR BPD DS Weeks: 1-3 Puree 2 ounces cooked pork with 2 tablespoons sauce. Weeks: 4+ Serve 3-4 ounces cooked pork with sauce. Calories: 257.40, Protein: 26.04g, Fat: 13.55 g, Carbs: 8.20g, Cholesterol: 0.03mg, Fiber: 0.02g, Sodium: 82.42mg. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ENJOY, Jamie

yummm I can't wait to make it. I am a bit worried now after reading the chart, RYN 5 weeks, I saw my NUT yesterday, I am 3 weeks out, and she started me on solid foods. I hope she knows what she is doing. She said I could have steak..lol I wouldn't dare try that, but I have had some turkey breast, wrap, and the like....yikesss I suppose all Dr.'s and programs are diff. Thanks for the great recipee Gloria

I'm a little worried because I have to be on puree's for 6 weeks and everyone keeps saying..Jamie that's a really long time. I know it is and I know me I WILL NOT be able to puree meat and suck it through a straw...EWWW. I am not a big meat eater now so I've got to be creative. Any ideas or suggestions for my SMO family would be great!! Let me know how the recipes work for your Gloria... Jamie