Baby Bello Turkey Burgers

1 lb. ground turkey
6-8 baby portobello mushrooms
1 small yellow onion
1 block mozzarella cheese
A few hefty dashes of Worcestershire sauce
A few hefty dashes of Steak seasoning
A few tablespoons of olive oil
Sandwich Sized English Muffins
A few large sliced tomatoes
1 clove garlic (optional)

Chop mushrooms and onion. Slice cheese into cubes. Combine ingredients in large bowl. Mash the turkey by hand until the onions, mushrooms and cheese are thoroughly mixed in. Add Worcestershire sauce and seasonings to taste. Form into patties. Heat olive oil in a large pan. Fry patties for about 4-5 minutes on each side depending on the size. Toast english muffins. Put each turkey burger on an english muffin with a few tomato slices and enjoy! Obviously, there are many possible variations (different cheeses, seasonings, etc.) But I've had this recipe twice now and I think it's absolutely delicious.

Chicken Curry

3 boneless chicken breasts
2 T. Patak's Curry Paste (hot or mild)
1/2 green pepper diced
1/2 large onion, diced
2 cloves garlic, diced
1 can stewed or diced tomatoes
1 sm. can tomato paste
1/2 c. frozen peas
1 c. frozen vegetable medley (broccoli, cauliflower and carrots)
1/4-1/2 can of coconut milk

1. Boil chicken breasts.
2. While chicken cools, saute green pepper and onion in olive oil. When chicken is cool enough to touch, shred to your liking with a fork.
3. Put chicken, green pepper, onions and garlic into crock pot or large sauce pan (low heat)
4. Add curry paste and cover for 5 minutes.
5. Add canned tomatoes and tomato paste + 1 can of water. Let cook, covered, for 20 minutes.
6. Add frozen veggies and cook for another 10 minutes with lid on. (Sometimes I also like to add lime juice and cilantro at this point, if I have it.)
7. Shortly before serving, add coconut milk.
8. Serve with basmati rice.