Best Turkey Burgers EVER!

I finally found the best turkey burger recipe EVER! No seriously. I make turkey burgers all.the.time. My family pretty much lives off them. They are so EASY to make and no one around here complains when I make them. But, let’s be honest… they easily dry up since the meat is so lean. I have found a solution thanks to google. hehe.

Here you go! Enjoy!

Best Turkey Burgers EVER!

  • 1lb lean ground turkey
  • 2 tbsp worcestershire sauce
  • 1/2 tsp salt
  • 2-3 shakes garlic powder
  • 1/2 tsp water
  1. Mix thoroughly by hand.
  2. Make into 1/4 inch thick patties
  3. Grill for 5-6 mins per side on medium heat with a quarter turn after 2-3 mins
  4. After removing from the grill or grill pan wrap each burger in foil and let sit for 5-10 mins.

YUMMMMM! So delicious. Serves 4.

best turkey burger ever

21 Day Fix Dijon Vinaigrette

Since I started drinking Shakeology on a daily basis it has replaced my lunch — which was typically a salad. Therefore, I never really use dressings anymore. However, now that I’m doing the 21 Day Fix (which I still need to blog about!) I am switching around my meals a little and today I decided to have a salad. I’m saving my Shakeology for my dessert later! I wanted to show you my meal and share the recipe I used for my Fix approved dressing (which is one of the recipes found in the eating plan).

21 Day Fix Dijon Vinaigrette

  • 3 Tbsp red wine vinegar
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp Dijon mustard
  • 2 cloves garlic, chopped
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 6 Tbsp extra-virgin olive oil
  1. Combine all ingredients except the oil in a medium bowl; whisk to blend.
  2. Slowly add oil while whisking; mix well.

Store in a covered container in fridge. When using again, remove 30 mins prior to eating and stir.

dijon viniagerette.jpg

21 Day Fix buy now

turkey burger salad.jpg

Easy Fish Tacos

If you’ve never had fish tacos, you are seriously missing out! They are one of my favs and SO easy to make. This Cilantro and Lime Fish Taco recipe used to be my go-to, but now that I’m dairy-free, I had to come up with something different. So here’s the recipe I used the other night. I forgot cilantro, but it’s an easy way to add a little kick!

 

Easy Fish Tacos

Ingredients
  • 1 pound white fish such as tilapia, cod, etc.
  • 1 tablespoon oil
  • 1 lime, juice and zest
  • 1 jalapeño, finely diced
  • 1 clove garlic, chopped
  • 1/2 teaspoon cumin, toasted and ground
  • 1 tsp cinnamon
  • salt and pepper to taste
  • 8 (4 inch) corn tortillas
  • 3 cups cabbage, shredded
  • avocado for garnish
Directions
  1. Marinate the fish in the oil, lime juice and zest, jalapeño, garlic, cumin, cinnamon, salt and pepper for 10-20 minutes.
  2. Grill the fish over medium-high heat until cooked, about 4-6 minutes per side. The fish will be cooked when it flakes easily and it is no longer translucent.
  3. Flake the fish and serve in tortillas garnished with your favorite toppings.

fishtacos.jpg

oh man, i forgot my cabbage. boo.

Turkey Meatballs With Tomato and Zucchini Medley

Holler! Sorry this is so late, but Molly decided it was a no nap kind of day, so I’ve been a little busy to say the least. Anyway, I love love love the South Beach Diet Cookbook. Some of my go-to recipes are South Beach… they are so filling and delicious! So here is a new recipe I tried and it turned out fantastic! I served this on a bed of whole wheat linguine… yum! Enjoy!

Turkey Meatballs With Tomato and Zucchini Medley

Ingredients:

  • 1 lb extra lean ground beef or 1 lb ground turkey breast
  • 1 cup whole wheat bread crumbs
  • 1/2 cup liquid egg substitute or 2 eggs
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon dried Italian seasoning
  • 12 tablespoons parmesan cheese, grated
  • 2 onions, finely chopped
  • 4 garlic cloves, minced
  • 4 zucchini, halved lengthwise and sliced
  • 2 yellow squash, halved lengthwise and sliced
  • 2 (16 ounce) cans tomatoes, Italian-style cut
  • 2 (16 ounce) cans crushed tomatoes
  • 1/2 cup basil, fresh chopped (I used dried basil)
  • 2 sprigs basil (to garnish)

Directions:

  1. In a large bowl, combine beef or turkey, bread crumbs, egg, 1 teaspoon of pepper, Italian Seasoning, and 8 tablespoons Parmesan cheese. Form into balls the size of walnuts.
  2. Spray a large non-stick skillet with cooking spray and heat over medium heat. Working in batches, add meatballs and cook for 15 minutes or until browned and no longer pink inside. Remove to a bowl and set aside.
  3. In same skillet as the meatball drippings over med-high heat, add the onion and garlic and cook for 5 minutes or until the onion is tender.
  4. Stir in the Stir in zucchini, squash, cut tomatoes with juice, crushed tomatoes, the remaining 1/2 teaspoon pepper, the remaining 4 tablespoons of cheese, and the meatballs.
  5. Heat to boiling. Reduce heat to low, cover, and cook for 20 minutes.
  6. Stir in the chopped basil. Garnish with a the basil sprig.


Skinny Chicken Enchiladas

So, it’s Wednesday… oops! I totally forgot what day it was even though I was complaining earlier that this has been the longest week ever. I am so over cleaning and decluttering. The photographer is coming on Friday to take pictures of our place and I’m almost to the point of not giving an eff. How can 2.5 people accumulate so much stuff over the course of 2 years?! Just another reason we’ve outgrown this place. Bittersweet.

Anyway, I’ll shut up and give you your recipe now! :)

Skinny Chicken Enchiladas from Skinnytaste.com – please go there for awesome photos

Ingredients:

For the sauce:

  • 2 garlic cloves, minced
  • 1-2 tbsp chipotle chilis in adobo sauce 
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 3/4 cup fat free chicken broth
  • kosher salt and fresh pepper to taste

For the chicken: 

  • 1 tsp vegetable oil
  • 8.5 oz (2 breast halves) cooked shredded chicken breast
  • 1 cup diced onion
  • 2 large clove garlic, minced
  • 1/4 cup cilantro
  • kosher salt
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1 tsp chipotle chili powder
  • 1/3 cup chicken broth
  • 1/2 cup tomato sauce
  • 8 (7-inch) reduced carb whole wheat flour tortillas (la tortilla factory)
  • 1 cup shredded low fat Mexican cheese
  • non-stick cooking spray
  • 1/2 cup chopped scallions or cilantro for topping

Directions:

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.

Place on baking dish seam side down, top with sauce, then top with cheese.

Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.Top with low fat sour cream or scallions if you wish.  Makes 8 enchiladas.

Hungry Girl – Kickin’ Chicken Tortilla Soup

Today is Health & Wellness Thursday over on The Momma Bird where you can find me talking about inspiration and motivation. It’s really easy to get excited about starting a new health and fitness routine. Then, after a few weeks, it gets old. You are bored or you aren’t seeing the results you want. Well, I have a few suggestions to inspire you. Go check it out!

I didn’t get a chance to post a recipe yesterday, however this recipe is perfect for all of you watching what you eat so it works out well! It’s no secret that I’m a big Hungry Girl fan. I love that she takes bad-for-you food and makes it good for you! This soup is guaranteed to keep you warm on these cold winter nights AND satisfy you!

Hungry Girl’s Kickin’ Chicken Tortilla Soup

Ingredients

  • 3 cups fat-free chicken broth
  • 4oz boneless, skinless chicken breasts, cooked and shredded
  • 1 cup diced tomato, undrained
  • 1/2 cup sweet whole kernel corn, canned
  • 1/2 cup onion, chopped
  • 1 tbsp jalapeno pepper, chopped
  • 1 tbsp lime juice
  • 1 tbsp fajita seasoning mix
  • 1 tsp garlic, minced
  • 1/4 tsp ground cumin
  • 1/4 tsp chili powder
  • 6 baked tortilla chips, crushed
  • Optional toppings – cilantro, nonfat sour cream, low fat/fat free shredded cheese

Directions

  • In a medium pot sprayed with nonstick spray, cook onions, garlic, seasoning and spices over medium heat until onions soften, 3 to 5 minutes.
  • Add chicken broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
  • Add the corn and diced tomatoes and continue to cook for 5 minutes.
  • Add chicken, jalapeno and lime juice. Stir for 2 to 3 minutes to thoroughly blend flavors.
  • Once ready to serve, top each serving with crushed chips and, if desired, the optional toppings.chicken tortilla soup

     

    I added avocado to mine! YUM!

Turkey, Tomato, & Mozzarella Stuffed Zucchini Cups

Sorry I didn’t post this recipe yesterday, it was a rough day. Unfortunately, I attended the funeral of a friend. It was heartbreaking and emotionally draining. I left feeling all the love everyone had for him, but the obvious hole that he left is gaping. Seeing so many people in that much pain is almost unbearable. I hope my hugs helped a tiny bit for at least a few moments of comfort.

Life truly is so fleeting.

Anyway, here’s your weekly recipe. I promise it’s a good one… and it’s adapted from Kalyn’s Kitchen, so you know it’s awesome. Her recipe calls for onions and green peppers, but I don’t like either so I removed. Visit her site for the original recipe.

Meat, Tomato, and Mozzarella Stuffed Zucchini Cups

2 large zucchini or yellow squash, about 12 inches long
2 tsp. + 2 tsp. olive oil (may need more, depending on your pan)
2 T finely minced fresh garlic 
1 lb. ground turkey (10% fat or less)
Onion powder for seasoning
2 C flavorful tomato-basil pasta sauce
2 cups low-fat mozzarella or other mild white cheese

Preheat oven to 350F/175C. Chop onion and green pepper. Heat 2 tsp. olive oil in a non-stick pan, then sauté  minced garlic about 1 minute, being careful not to brown the garlic. Remove garlic to a bowl.

Add 2 tsp. more olive oil to the pan. Crumble in the ground turkey, season with onion powder, and cook over medium heat until the meat is well browned. Tilt pan to see if there is any extra fat, and remove with a spoon if there is, then stir  garlic back into the meat. Add tomato sauce and simmer until the mixture has thickened and liquid has cooked off, about 10 minutes, then turn off heat.

While meat cools, cut zucchini into 2 inch thick slices, discarding ends. Use a sharp spoon or melon baller to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to get too close to the skin or the cups will leak liquid when they cook.

Spray baking sheet with nonstick spray and stand up zucchini cups, open end up. Stir 1 1/2 cups grated cheese into the cooled meat mixture (it doesn’t need to be completely cool), then spoon the meat-cheese mixture into zucchini cups, pressing down with the spoon and mounding it up a little over the top of the zucchini.

Bake zucchini cups for 20 minutes, then remove from oven and use remaining cheese to top each one with a generous pinch of cheese. Put back in oven and bake 10-15 minutes more, until zucchini is slightly soft when pierced with a fork and cheese is melted and lightly browned. Serve hot.

zucchini cups

Hungry Girl Chicken Pot Pie

I think I may have mentioned at least one hundred times how much I love Hungry Girl’s recipes. When my sister and I were roommates we pretty much lived off of her first cookbook. And now she has three cookbooks and her own show on The Food Network! Crazy!

I make this recipe a lot. It is SO easy and seriously delicious. It only serves four so if you have a big family you will have to adjust the ingredients. Okay, I’ll shut up now. Here ya go!

HG’s Chicken Pot Pie

Ingredients:

  • 8 oz. raw boneless skinless chicken breast; cut into bite-sized pieces
  • 3 cups C&W Ultimate Petite Mixed Vegetables (or any other frozen mixed vegetables)
  • 1 can (10.75 oz.) Campbell’s Condensed Soup, 98% Fat Free Cream of Celery
  • 3 servings Pillsbury Reduced Fat Crescent Rolls (unprepared)

Directions:

Preheat oven to 350 degrees. Saute chicken pieces for several minutes in a pan spritzed with nonstick cooking spray, until chicken is light brown/cooked but still tender; set aside. Heat frozen veggies in microwave according to package. Mix chicken, vegetables and soup together and put in a 9" round baking dish sprayed with nonstick cooking spray. Place dish in oven and bake for about 30 minutes or until hot and bubbly (stir about halfway through).

While dish is cooking, unroll 3 crescent rolls. Combine pieces together with hands to make one large ball of dough. With a rolling pin, roll dough out into a circle to cover top of dish. Add dough to the top of the dish and cook for an additional 15 – 20 minutes or until top is golden brown. Serves 4.

HGChickenPotPie

Broccoli & Quinoa Casserole

If you’re new here Wednesdays = recipe sharing around these parts. I originally had a Christmas cookie recipe I was going to share today, but I made this casserole last night and it was so amazeballs that I just had to share it with you ASAP. I loved it so much that I kept going back and taking bites before I stuck the leftovers in the fridge. I had to seriously stop myself.

It is THAT good. I think it would be a great side dish at Christmas/Christmas Eve dinner because it’s so similar to a traditional broccoli-rice casserole, but it’s made with quinoa! Less carbs and more protein! YES! I actually added chicken to my casserole for even more protein, but the original recipe doesn’t call for it.

BROCCOLI-QUINOA CASSEROLE

Ingredients

  • 1 can condensed Cream of Broccoli Soup, low sodium
  • 1/3 cup reduced fat mayo
  • 2 tablespoons skim milk
  • 1 1/4 cups reduced fat shredded cheese of your choice (I used cheddar)
  • 1/2 tsp Splenda
  • 1/4 tsp black pepper
  • dash of ground nutmeg
  • 2 cups cooked broccoli
  • 1 1/2 cups cooked quinoa
  • 2 tbsp parmesan cheese

Cook your quinoa and broccoli according to the packaging (yes I use frozen broccoli).

Preheat oven to 350 degrees and coat a shallow (8×8 in) casserole dish – or individual ramekins – with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.

Spoon mixture into prepared casserole.  Sprinkle on Parmesan cheese and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

OMGSOEFFINGGOOD!!!

broccoliquinoacasserole

Looks similar to the Mexican Lasagna. TOTALLY different.

Roasted Wild Salmon and Asparagus with Double-Lemon Oil

It’s What’s for ____ Wednesday?!  So, what’s for dinner?  Another Kalyn’s Kitchen dish…yum!  I stock up on salmon from Sam’s Club (note: I NEVER buy fish from Southeast Asia because they are loaded with chemicals and pesticides – check your packaging!!)  So, I always have some fish in the freezer.  This dish has become a staple in our home.  I try to mix it up with different veggies… last night we had it with broccoli.

Enjoy!

Roasted Wild Salmon and Asparagus with Double-Lemon Oil
2 Servings

Ingredients:
– 1 lemon
– 1 1/2 T + 2 tsp. + 2 tsp. extra virgin olive oil
– 1 lb. fresh asparagus
– salt and fresh ground black pepper to taste
– 2 wild salmon pieces, with skin

Preheat oven to 450F.  Spray baking sheet with non-stick spray or brush with olive oil.

Zest the lemon rind into a small bowl or custard cup.  (Kalyn uses all the zest, but I only like a little bit…)  Take your zested lemon and squeeze the juice into another bowl (watch out for those seeds!), then measure 1 Tbsp into the lemon zest. Whisk 1.5 Tbsp extra virgin olive oil into the lemon zest-juice combo, then set aside.

Prepare your asparagus and toss 2 tsp olive oil plus salt and fresh-ground black pepper to taste.

Spread out asparagus onto baking sheet and roast for 5 minutes.  While asparagus roasts, rub each piece of salmon on both sides with olive oil (about 1 tsp. per piece.)  Season salmon with salt and fresh ground black pepper to taste.

After 5 minutes, push the asparagus over and place the salmon pieces on the baking sheet.  Put salmon and asparagus into oven and roast for about 10 minutes longer… if you find that your fish isn’t cooked through you can cook for longer or do what I did: microwave!  Your dish is done when the asparagus is starting to soften and salmon feels barely firm to the touch.  Drizzle desired amount of lemon oil over salmon and asparagus and serve.

Nikki’s Notes:

I have experimented with the zest and a whole lemon is too much for me.  I like my lemon subtle.  This recipe is super easy and quick!

Update:  I found my photo!  I knew I took one :) Fresh out of the oven and some broccoli mixed in!

roasted wild salmon