Lighten up your barbecue with turkey burgers, veggies

Enjoy these backyard barbecue inspired recipes of Tuscan Tomato Turkey Burgers with Balsamic Yogurt Grilled Vegetables and Banana Pudding Pops.



Number of servings: 4

Total preparation time: 15 to 30 minutes

Actual cooking time: less than 15 minutes


1 (20 ounce) package 99 percent fat-free ground turkey

1/4 cup chopped sun-dried tomatoes

1/4 cup minced red onion

1/4 cup snipped basil

2 tablespoons shredded parmesan cheese

1 teaspoon minced garlic

1/4 teaspoon crushed red pepper flakes

4 slices rustic whole grain bread

3/4 cup warmed marinara sauce, plus additional for table

2 ounces thinly sliced mozzarella cheese

1 cup baby arugula

1 teaspoon olive oil

1 teaspoon white balsamic vinegar

Sea salt and freshly ground pepper to taste


Mix turkey, sun-dried tomatoes, onion, basil, parmesan, garlic and red pepper in a medium bowl until well blended. Shape into 4 flat patties. Cook on a well-oiled grill over medium heat for 5 minutes. Turn and top each burger with equal amounts of marinara sauce and mozzarella cheese; cook for 5 minutes more or until cheese is melted and burgers are cooked through. Grill bread slices for about 1 minute on each side or until lightly crisped. Toss arugula with olive oil and vinegar and season with salt and pepper. Place arugula onto toasted bread and top with burgers. Serve with additional warmed marinara sauce, if you like.

Source: Tomato Products Wellness Council



Number of servings: 4

Total preparation time: less than 15 minutes

Actual cooking time: less than 15 minutes


1 1/4 cups plain fat-free yogurt (low fat yogurt can also be used)

1/2 cup balsamic vinegar

2 tablespoons olive oil

2 tablespoons chopped parsley

1/2 cup diced roasted red peppers

1 sweet onion, sliced in 1/2 inch rounds

2 baby eggplants, sliced in 1/2 inch rounds

3 zucchini, sliced in 1/2 inch rounds

2 cloves garlic, minced


Pour balsamic vinegar in a small saucepan. Simmer to reduce to 3 tablespoons, cool vinegar. Add cooled vinegar to yogurt with oil, garlic and parsley. Divide mixture in half. Place sliced zucchini, eggplant and onion on a sheet pan and brush with 1/2 of the yogurt mixture. On a lightly oiled preheated grill, cook vegetables until golden and brown (3-4 minutes). Place cooked vegetables on a platter and sprinkle with red peppers. Drizzle remaining dressing over vegetables and serve.




Number of servings: 10 or more

Total preparation time: 15 to 30 minutes

Actual cooking time: more than 2 hours


1/3-1/2 cup light brown sugar

2 tablespoons cornstarch

Pinch of salt

2 cups low-fat milk

2 teaspoons vanilla extract

2 cups diced bananas (about 2 large)


Whisk sugar to taste, cornstarch and salt in a large saucepan. Add milk and whisk until combined. Bring to a boil over medium heat, whisking occasionally. Boil, whisking constantly, for 1 minute. Remove from the heat and stir in vanilla.

Put about half the pudding in a food processor or blender and add bananas. Process until smooth. (Use caution when pureeing hot liquids.) Stir the mixture back into the remaining pudding.

Divide the mixture among freezer-pop molds. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.


To Make Ahead: Freeze for up to 3 weeks.

Equipment: Ten 3-ounce (or similar-size) freezer-pop molds

Source: EatingWell


"Family Meals Matter" features registered dietitian-approved recipes with foods from all the food groups to reflect Dairy Council of California's nutrition philosophy. For more information, nutrition tools and additional family meal recipes, visit