Inside Out Jalapeno Stuffed Cheeseburger

**This recipe comes from The Dashing Dish. It was D-E-L-I-C-I-O-U-S!! It had so much flavor. YUM. You've got to try it. Oh, and the picture I took for this dinner was so terrible that it did it no justice. So, this is just a random picture from a Google search that shows more what the burger looks like. When I make it again, I will take another picture and repost a new one. :)**

ALSO...go check out this link for another variation that looks like it would be good too.

http://www.mommyhatescooking.com/2011/06/mexi-burgers-with-corn-salsa.html

Inside Out Jalapeno Stuffed Cheeseburger

1 1/2 lbs Lean ground turkey

2TB Dry Fiesta ranch dip mix

1/4 cup Salsa

4oz Jalapeno or Pepper Jack Cheese. (1 oz per burger. You could cut up a jalapeno cheese stick or just cut the blocked cheese into cubes)

Lettuce to wrap your burger in or you can use hamburger buns.

Salsa for garnish

Directions:

**I cooked mine on the stove in a skillet. If you BBQ them or do them over the stove, you don't need to turn on the oven.**

Preheat oven to 425 degrees. Line a baking sheet with foil.

Place the ground turkey into a medium sized bowl with dip mix and salsa. Mix until well combined. The mixture should be pretty moist.

Form into 8 equal sized patties.

Place 4 of the patties on the foil lined baking sheet and place the cheese in the middle of the patty. Then place the other patty over top of that and seal the sides together.

Bake in oven for 30 minutes. Turn the burgers over and bake for an additional 5 minutes. Top the burger with salsa and wrap in a lettuce leaf.

For a LEAN AND GREEN meal with Medifast

This is Cindy, the Registered dietetic Technician on the Nutrition Support Team here at Medifast. This recipe makes 4 servings and is:

1 lean protein

2 1/4 condiments

Taco Egg Rolls

**This recipe was inspired from a recipe I found for Taco Wontons. I didn't have wonton wrappers, but I did have egg roll wrappers. My family LOVED these. I didn't think they would be as popular as they were.**

Taco Egg Roll

1 lb ground beef

1 taco seasoning packet

1 can refried beans

12 egg roll wrappers

Grated cheddar cheese

Serve with:

Sour cream

Salsa

In a skillet, brown the ground beef and drain all the fat. Add the seasoning packet with the called for water on the back of the package. Cook until the sauce thickens. Add the can of refried beans and heat until it is heated through.

Take a scoop of meat mixture and place it in the middle of an egg roll wrapper. Add about 2TB cheese and then fold up the egg roll however you normally make them. I usually make mine more like rectangles, but this time I tried to make it like a puff, and brought it all to the center and sealed the edges. I seal my wrappers with some milk.

Cook each egg roll in hot oil until golden brown.

Serve with sour cream and salsa if desired.

Lemon Meringue Pie

This pie has been a tradition in my family for as long as I can remember. My mom doesn't even remember where she got the recipe. It's not your traditional lemon meringue pie - it has graham cracker crust and the lemon filling is more like pudding or custard. But it's still tangy & lemony & delicious!

It's a HUGE success everywhere I take it and comes out perfectly every time I make it. That's my favorite kind of recipe!

Its fancy enough for a holiday meal and easy enough for an any-day treat.

Enjoy!

Lemon Meringue Pie

Makes 1 9" pie

Graham cracker crust:

18 graham cracker squares (or 9 of the tall double-squares)

3 Tblsp white sugar

1/3 cup melted butter

Mix together with a fork in an ungreased pie plate. Press graham cracker mixture into bottom and up the sides of the pie plate. Bake at 350*F for 10 minutes. Remove from oven to cooling rack.

Lemon filling:

1 14oz can sweetened condensed milk

1/2 cup lemon juice

2 egg yolks

Blend all thoroughly and pour into baked graham cracker pie crust. Leave on cooling rack.

Meringue:

4 egg whites

1/2 tsp cream of tartar

1/2 cup white sugar

Beat egg whites & cream of tartar on HIGH until egg whites are completely shiny-white and beginning to get firm.

While still beating, slowly add white sugar, a bit at a time, to the egg whites. Continue until all the white sugar is incorporated and the egg whites are firm, shiny & totally white.

Using a spatula or spoon, gently place the whipped egg whites on top of the lemon filling in the graham cracker crust. Make sure to fully enclose the lemon filling by touching the meringue to the edges of the pie crust (not to the pie plate though). Smooth the meringue all over the pie.

Put the pie back into the 350*F oven and bake until the meringue is golden - about 15 mins.

To create the standing loops, place your spatula/spoon, flat-side down, gently against the meringue & lift up.

When the meringue is golden, remove pie from oven to a cooling rack. Cool completely before cutting.

Store pie, well-sealed, in the refrigerator for up to 2 days. You can cover it with plastic wrap or place it in a tupperware. A ziplock bag is possible is you're making an 8" pie.

NOTE:

For an 8" pie crust - use 15 graham cracker squares, 2 Tblsp white sugar, and 1/4 cup melted butter for the crust. The lemon filling & meringue recipes stay the same. An 8" pie will be much taller than a 9".