BBQ Jalapeno Turkey Burgers

If you've been watching the blog, you'll know that I've been enjoying making differently flavored turkey burgers (usually served over squash). This one did not disappoint! The jalapeno pepper added heat, but it was not overwhelming, and the bbq sauce cut the heat with some sweetness!

Ingredients:

1 lb Lean Ground Turkey
1/4 Cup BBQ Sauce (find one with low sugar, or you could make your own!)
2 Tablespoons Chopped Pickled Jalapeno Peppers
1/2 Cup Shredded Mozzarella Cheese (optional)

Combine ingredients. Form into 8 small patties and cook on grill pan or skillet until done. (Mine took about 6 minutes per side).

Serve on a whole wheat bun, by itself, over squash, with veggies - however you would like! I served mine with roasted Brussels Sprouts!

Crustless Quiche Cups

Looking for a quick breakfast idea? Or! A quick dinner idea. If you're anything like me you probably enjoy the occasional breakfast-for-dinner meal. This one was so delicious!

Ingredients:

8 Eggs
Any mix-ins that sound good.

(In mine there is about a half cup chopped red pepper, about a third cup chopped ham and 6 slices cut in half of cheddar)

Mushrooms, onions, green pepper, sausage, buffalo/blue cheese... SO many possibilities. Add in whatever you have in your fridge!

Bake at 375 in greased muffin tin for about 25 minutes (until eggs are done)

Enjoy!

Goat Cheese and Chicken Alfredo

I have a mild (ok, strong) obsession with goat cheese. I could eat it for any meal. On anything. At any time of day. I was first exposed to this treasure a number of years ago when my parents used to live in downtown Chicago. My dad decided to take us on a "short walk" to get lunch together. In the snow. This short walk turned into a few mile walk to this little restaurant on the north side of downtown (they were in south loop...). It was cold. It's still something that comes up in family conversations. But although I may complain about the walk, it exposed me to one of my top five favorite foods - ever. I hope you enjoy this, I certainly do!

Ingredients:

6 Boneless Skinless Chicken Thighs (or 2-3 Chicken Breasts)
4 Ounces Goat Cheese
1 Cup Greek Yogurt
1 Tablespoon Olive Oil
2 Cloves Garlic
1/2 Cup Chicken Stock
1 Teaspoon Pepper
1 Teaspoon Salt
Chopped Red Pepper (I used 1/2 of a pepper)
Also: You will need something to put the sauce/chicken on. I used squash. This would also be amazing with some quinoa noodles!


If you're going to use squash like I did, make sure to get that started first. I roasted mine at 400 for 60 minutes.

The chicken needs to bake at 425 for 25 minutes. I simply put my chicken thighs coated in some salt and black pepper in a baking dish and into the oven! When it was done (check the temperature, put in for 5 more minutes if it's not ready) let it sit for 10 minutes before serving.

Start the sauce once the chicken comes out of the oven. Saute garlic cloves with olive oil. Add in chicken stock, salt and pepper and let simmer for a minute or two. Take off heat and add goat cheese. Then add in Greek yogurt. Be sure to add goat cheese first as this will bring down the temperature of the sauce so that the yogurt doesn't curdle.

I served mine with chopped red pepper. And it was fabulous!

Enjoy!

Apple and Ham Quesadillas

This is the perfect (quick) solution to lunchtime hunger on a cold weekend. That's just where we found ourselves yesterday at lunch. Hungry. With a lunch plan that would have taken longer than we had before "hAnger" started in. So we changed it up. Tortillas. Ham. Apple. Cheddar. Side of veggies. Done. Although this was made because time wasn't budgeted properly, I will definitely be making it again! The saltiness of the ham and cheese paired perfectly with the sweetness of the raw apple.

Ingredients: (serves 2)

4 Corn Tortillas (6-in)
1 Small Granny Smith Apple
4 Slices Ham
Cheddar, to taste (I used 4 thin slices from the block per quesadilla)


Directions:

Layer apples, cheese, and ham between two tortillas. Cook on stove top until cheese is melted and tortilla is crispy. Serve with some raw veggies for a delicious lunch!

Buffalo Blue Cheese Chicken Salad

When I find a type of recipe I like, I love to change it up to have similar, but differently flavored options! So here we are, with my fourth chicken salad recipe in just as many weeks! This one did not disappoint! Flavor was amazing, nice heat, but not too spicy!

Ingredients:

3 Chicken Breasts, cooked and shredded or chopped
1/2 Cup (plus more depending on preference) Greek Yogurt, plain
1 Cup Matchstick Carrots (or chopped Celery... or a combo!)
3 Tablespoons Franks Red  Hot (or other brand Hot Sauce)
1/2 Cup Blue Cheese Crumbles
1 Teaspoon Black Pepper

Combine ingredients. And that's really it! I enjoy my chicken salad on a toasted 6-inch corn tortilla. Serving it by itself or with a slice of whole wheat bread would also be delicious! Pictured, there is chopped red pepper on top which was absolutely fabulous!

Greek Turkey Burgers with Butternut Squash

My last set of turkey burgers were such a hit last week that my husband requested more! I decided to try a new recipe idea this time. And I'm glad I did: it was SO good! I even tried a different squash... and I can't believe that I didn't make more butternut squash more in the past. It will be a new staple.

Ingredients:

1 Pound Ground Turkey
1 Red Pepper, chopped
1/4 Red Onion
10 Kalamata Olives
1/4 Cup Mozzarella Cheese
1 Teaspoon Paprika
1 Teaspoon Oregano
1 Teaspoon Thyme
1/2 Teaspoon Crushed Red Pepper Flakes
1/2 Teaspoon Garlic Powder
1 Egg
Salt and Pepper, to taste
2 Butternut Squash
Coconut oil spray (to spray pans before cooking)

Preheat oven to 400.

Cut squash in half length-wise. Scoop out seeds/insides. Place cut side down on a rimmed baking sheet that has been lightly sprayed with coconut oil. Bake for 45 minutes.

Chop red pepper, onion, and olives. In a bowl, mix the red pepper, red onion, olives, mozzarella, paprika, oregano, thyme, red pepper flakes, garlic, egg, salt and pepper. Form into patties (should make 8-10 patties).

Cook for 8-10 minutes per side on a grill pan or non stick skillet over medium heat. Only turn once.

Serve burgers on top of roasted squash. Top with whatever you desire! I added a little feta cheese and tomatoes. Olives, onions, fresh parsley would all be good options!

Enjoy!

Pepper Frittata

As I rummaged around the fridge deciding on what to make for dinner, I found some peppers that I had forgotten about - that didn't really fit into my already planned out and shopped for meals over the next 4 days. But I knew they would go bad first. So that made my dinner decision easy: Frittata! You could really use any veggies or meats in this. Mine was just peppers and eggs!

Ingredients:

3 Peppers, chopped into large but bite-sized pieces
10 Eggs
1 Tablespoon Oil
Salt and Pepper to taste


Directions:

Preheat oven to 400 degrees.

Heat cast iron skillet over medium heat.

Chop peppers.

Add oil to pan, then add peppers. Stir occasionally until peppers are soft.

Pour the mixed eggs over the peppers. Allow to cook on stovetop for just a moment as the eggs start to set.

Put into oven for about 10 minutes.

Once the skillet comes out of the oven, allow to sit for just a few minutes before cutting and serving.

Enjoy!

Fridge Clearing Salad

When you near your shopping and meal prep day, chances are that you have some leftover chopped veggies, grains, proteins that need using up. That's where this salad comes in. It's so good, and whatever else you have in your fridge, throw it in! I'll describe mine below, because even if you just wanted to recreate this one it'd be worth it. It was the perfect meal for this Saturday lunch!

Ingredients:

1 Cup Spinach, loosely packed
1/4 Cup Cooked Quinoa
1/4 Cup Cucumber, Chopped
3 Grape Tomatoes, Chopped
1/4 Cup Goat Cheese, Crumbled
1/2 Cup Chicken, Shredded
3 Teaspoons Apple Cider Vinegar
(you could add a little oil... but I chose not to)

Combine. Eat. Enjoy.

Shrimp Tacos

As I looked through my recipe idea book and back at what I've done in the last few weeks... I see chicken, chicken, and more chicken! Why not change it up a bit! Tonight's dinner was so delicious, the seasoning of the shrimp, the bright sweetness of the red pepper, bold taste of the red onion... wonderful! This meal fed two well (two tacos for me, three for my husband). If you have more mouths, double the recipe.

Ingredients:

25 shrimp (we used frozen uncooked, thawed)
1 Red Pepper, chopped
1/4 Small Red onion, chopped
1/2 Teaspoon Chili Powder
1/4 Teaspoon Cumin
1/4 Teaspoon Onion Powder
1/4 Teaspoon Oregano
1/4 Teaspoon Paprika
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 Tablespoon Lime Juice
5 Corn Tortillas
Coconut oil, for cooking


Optional toppings:

Quinoa
Greek Yogurt
Salsa
Avocado
Cilantro
Whatever your heart desires



Start by thawing your shrimp.

While shrimp is thawing, chop red pepper and onion. Start by crisping your tortillas as well (these seem to take a while). I spray a non-stick pan lightly with coconut oil and sprinkle just a pinch of salt down before placing the tortilla on top to crisp up.

Once shrimp are thawed, pat dry and add chili powder, cumin, onion powder, oregano, paprika, salt, black pepper, and lime juice. Spray non-stick skillet with coconut oil. Cook in a single layer on medium heat for 2-3 minutes per side.

Assemble tacos however you desire! Add whatever (healthy) toppings you would like!