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LION CUB LUNCH

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Total Time (minutes)
35
Difficulty
1
Servings
4
Ingredients
13
Total Prep Time: 25 minutes
Calories Per Serving: 317
Nutrients

Nutrition Facts

1 container

Amount per serving
Calories 317 Calories from fat: 160
% Daily Value*
Fat 19 g 25 %
Saturated 2 g 9 %
Trans 0 g
Polyunsaturated Fat 6 g %
Monounsaturated Fat 8 g %
Cholesterol 46 mg 15 %
Sodium 343 mg 15 %
Potassium 659 mg 14 %
Carbohydrate 17 g 6 %
Fiber 3 g 10 %
Sugars 11 g
Protein 24 g
Vitamin A 10 %
Vitamin C 80 %
Calcium 6 %
Iron 8 %
Vitamin E 10 %
Thiamin 10 %
Vitamin B6 20 %
Phosphorus 6 %
Magnesium 10 %
Manganese 50 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

1 pound 99% fat free lean ground turkey breast
2 garlic cloves, minced
1½ cups packed trimmed DOLE® Spinach
½ teaspoon kosher salt
4 (¾-inch-thick) DOLE® Pineapple rings
Nonstick cooking spray
1/3 cup packed fresh basil
½ DOLE® Lemon, juiced (about 2 tablespoons)
¼ cup chopped walnuts
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 package (8 to 10 ounces) zucchini noodles
3 mini sweet peppers, halved and stemmed

Directions

  1. Prepare outdoor grill for direct grilling over medium heat. Gently mix turkey, half the garlic, ½ cup spinach and salt in a medium bowl; form into 4 (4-inch) patties. Spray both sides of pineapple rings and patties with cooking spray; place on hot grill rack. Cover and cook 10 minutes or until internal temperature of burgers reaches 165°F and grill marks appear on pineapple, turning once.
  2. Purée basil, lemon juice, walnuts, cheese, and remaining garlic and 1 cup spinach in a food processor; with processor running, slowly add oil and purée until smooth. Reserve 2 teaspoons pesto. Makes about ¾ cup.
  3. Toss noodles and pesto in a medium bowl. Cut 4 pepper halves crosswise into ¼-inch-wide strips; cut remaining 2 pepper halves into 20 (½-inch) triangles.
  4. Place burgers in center of 4 dinner plates; cut pineapple rings in half and place around top half of burgers with top ends overlapping slightly. Arrange noodle mixture across bottom of burgers to make “grass”. Arrange pepper triangles to make “ears” and “nose” on burgers and “paws” on “grass”; arrange pepper strips vertically around pineapple rings to make “lion mane” and on burger to make “mouth”. Place reserved 2 teaspoons pesto on burgers to make “eyes”.
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LION CUB LUNCH Prep Time:25 minutes Cook time:35 minutes Serves: 4
Nutrition facts: 317 Calories, 19 grams fat
Ingredients: 1 pound 99% fat free lean ground turkey breast
2 garlic cloves, minced
1½ cups packed trimmed DOLE® Spinach
½ teaspoon kosher salt
4 (¾-inch-thick) DOLE® Pineapple rings
Nonstick cooking spray
1/3 cup packed fresh basil
½ DOLE® Lemon, juiced (about 2 tablespoons)
¼ cup chopped walnuts
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 package (8 to 10 ounces) zucchini noodles
3 mini sweet peppers, halved and stemmed Directions:Prepare outdoor grill for direct grilling over medium heat. Gently mix turkey, half the garlic, ½ cup spinach and salt in a medium bowl; form into 4 (4-inch) patties. Spray both sides of pineapple rings and patties with cooking spray; place on hot grill rack. Cover and cook 10 minutes or until internal temperature of burgers reaches 165°F and grill marks appear on pineapple, turning once.Purée basil, lemon juice, walnuts, cheese, and remaining garlic and 1 cup spinach in a food processor; with processor running, slowly add oil and purée until smooth. Reserve 2 teaspoons pesto. Makes about ¾ cup.Toss noodles and pesto in a medium bowl. Cut 4 pepper halves crosswise into ¼-inch-wide strips; cut remaining 2 pepper halves into 20 (½-inch) triangles.Place burgers in center of 4 dinner plates; cut pineapple rings in half and place around top half of burgers with top ends overlapping slightly. Arrange noodle mixture across bottom of burgers to make “grass”. Arrange pepper triangles to make “ears” and “nose” on burgers and “paws” on “grass”; arrange pepper strips vertically around pineapple rings to make “lion mane” and on burger to make “mouth”. Place reserved 2 teaspoons pesto on burgers to make “eyes”.