This month Chef David Wilson of David's Seafood Grill & Catering shares a few of his favorite recipes with us.

Lowfat but Delicious Turkey Burgers

1 medium red onion, diced very fine (1/4 in.)
3 egg whites
2 lbs. 99% fat-free ground turkey
3/4 oz. finely chopped fresh garlic
1 TBSP Louisiana hot sauce
1 pkg. Lawry's Meat Loaf Seasoning
1/2 cup fat-free grated parmesan or romano cheese
1 TBSP Lea & Perrins Worchestershire Sauce
1 tsp liquid smoke flavoring
1/2 oz. finely chopped pickled jalapenos

Chop and dice ingredients as required, then mix thoroughly in a large mixing bowl.  (I normally make 4 to 6 oz. patties and wrap individually, then freeze until I am ready for them.  Even eight ounce would be okay.)

When ready to cook, place a small amount of canola oil (or use cooking spray) in a non-stick pan.  Saute' the burger(s) to your desired degree of doneness. 

I will eat them on a bun as a burger, make a Poor Boy Sandwich with them, or serve with a starch and vegetable.

Pepper Garlic Romano Salad Dressing

2 cups mayonnaise
1 cup buttermilk
1 TBSP garlic powder
1/4 oz. very finely chopped garlic
1/4 oz. cracked black pepper
3 oz. grated romano cheese

Blend and serve over your favorite tossed salad.

Cajun Pecans

1/3 cup sugar
2 tsp ground cumin
2 tsp coarse salt
1 1/2 tsp cayenne pepper

Mix above ingredients in a gallon-sized Ziploc bag.

Beat 1 egg white in a medium bowl until foamy.  Add three cups pecan halves and toss to coat.  Add nuts to Ziploc bag with dry mixture and shake well.

Spread a single layer on a greased cookie sheet.  Bake for 30 minutes at 300 degrees F.  Allow to cool thoroughly before storing or serving.  Enjoy!