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Are we connected on Social Media? If so you probably already know that I am trying to become a healthier Cheftini, a #healthytini as I’ve so cleverly been calling it. My goal is to try and lose a few pounds without giving up too many of my favorite things. All things in moderation is my theory … hoping that I am right. I’ve only just begun so we shall see.
In any event, I have been trying come up with some different recipe ideas. I’ve been trying to stock up on healthier, more flavorful foods and that’s how I ended up creating these Turkey Marsala Sliders. I had actually planned on making my favorite Mediterranean Turkey Meatloaf but somehow ended up being inspired to make this recipe instead. I basically had all these ingredients on hand and tried them out. I went with sliders because I am trying to monitor my portion sizes and they fit perfectly on top of my Mini Naan Dippers. SO CUTE!
I am by no means a nutritionist by any standards, but I think I’ve kept this dish relatively figure friendly. I found one slider to plenty with a side salad. It was filling, flavorful and I am pretty sure not high in fat.
4Slices Provolone Swiss or Gruyere Cheese optional
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Sauté mushrooms and shallots in non stick pan on medium/low for 5-7 minutes. Season with s&p. Add a tsp. of Thyme sprigs and splash of Marsala. Bring to boil to cook out alcohol. Set a side to cool
Place ground turkey in a bowl. Season with salt, pepper, onion and garlic powder to taste. Add a few more fresh thyme sprigs, removed from stems. Add cooled mushroom Marsala mixture to the bowl and combine until mixed well together. Form 3-4 small slider/patties. Grill/cook as usual. Melt small slices of provolone cheese on top if desired.
Take the naan bread slices and toast. Brush half the slices with olive oil and sprinkle fresh thyme over the top. Place sliders on bread and top with evoo/thyme slice. Serve and enjoy!