Mediterranean Turkey Burgers (pg. 152) and Crab Salad Stuffed Tomatoes (pg. 167)

This is a catch-up post from this summer.  When my sister, Erin, came to visit for the weekend, we tried out a couple of recipes:  Mediterranean Turkey Burgers and Crab Salad Stuffed Tomatoes.  The reason that we chose these two recipes was because they both used feta cheese, and I didn't want to have extra feta when we were done.  One day, I will be able to whip up a dinner using this very tasty ingredient, but for now, my brain has confined feta cheese to a recipe food.

The turkey burgers used turkey, oregano, pepper, feta cheese, olive oil, pitas, red peppers and baby salad greens.  It is essentially a burger with feta cheese in the center in a pita with salad greens. 

The burgers are cooked in the oil, and then they are put in pita halves.  They are topped evenly with the roasted red peppers and salad greens.  Overall, they were quite tasty.  I have not had much luck with finding good pitas that stand up to stuffing.  We had to hold the pitas together when everything was assembled.  Still tasty, though.  Serving = 1 burger = 8 PointsPlus

The crab salad in the Crab Salad-Stuffed Tomatoes consisted of orzo, crabmeat, black olives, feta cheese, fresh dill, balsamic vinegar, salt and pepper.  Here is my little secret - I used imitation crab meat.  I know, I know, but I am not a fan of canned real crab meat, and I don't think that the recipe suffered any for the substitution.

We truly enjoyed these stuffed tomatoes.  They were a satisfying lunch.  It was surprising to see how full we were when we finished.  The sweet tomatoes and the balsamic vinegar with the feta cheese was a tasty combination.  We also put the crab salad into cherry tomatoes for an appetizer dish when my family came to visit.  Pretty yummy on a lovely day in Letchworth Park.

1 serving = 1 stuffed tomato = 7 PointsPlus  (not sure of the serving size for the cherry tomatoes)