Hello friendlies!! Sorry I’ve been such a slacker getting posts up on this page. I’m going to try to be better.
No really. I am!
I mean, at least better than I have been.
So onto this recipe…THE BOMB!! My friend Aimee originally sent it to me and then I added a little to it. I make a double batch to keep in the fridge for a quick and easy reheat. I’ll eat them plain, on a bun with blue cheese, tomato, avocado, and red onion (Yum!), or crumbled up with zucchini noodles and tomato sauce. You can even freeze half to reheat at a later date. They are so versatile and really help me stay on track with my eating plan.
- 4 small shallots (chopped)
- 8 oz baby bella mushrooms (chopped)
- 2 tbsp plain greek yogurt
- 2 sprigs of fresh rosemary
- several fresh parsley leaves (chopped)
- 1 tsp sea salt
- 1 tsp worchestershire
- 2 lb. ground turkey
Mix all ingredients together and form into patties. Heat grill to medium-high. Cook burgers 5 minutes. Turn and grill until almost cooked through, about 3-5 minutes more.
I only share recipes the whole family likes. These are a big hit in our house. I hope they are in yours as well!!
One of my favorite clean eating and quick lunches! No cooking required!
- Bibb or Boston Lettuce for wraps
- 1 can chunk light tuna in water
- 1 cup of veggies – broccoli and celery
- 1/2 cup grapes
- 1/4 cup creamy herb dressing
Creamy herb dressing
- 1 medium avocado
- 1.5 cups nonfat plain Greek yogurt
- 4 tbsp. chopped cilantro
- 2 tbsp. lemon juice
- 1/4 tsp. sea salt
- 1 dash white pepper
- 1/3 cup extra-virgin olive oil
For Dressing: Blend all ingredients until smooth. Store leftover dressing in a covered container in the refrigerator. This dressing is wonderful on salads, but also great as a dip for raw vegetables.
For Tuna Salad: Mix all ingredients together and place into lettuce wraps.
Let me know what you think!
Love doing these Turkey Meatballs for dinner. I eat mine with a spinach salad and serve my family spaghetti and meatballs. It’s an easy way to cook for both your family and yourself!
- 1 lb ground lean turkey
- yellow chopped onion
- 1/2 c. gluten free panko
- 1 egg
- 4-5 chopped garlic cloves
- 2 tbsp. parsley
- 1 tsp oregano
- 1 tsp sea salt
- 1 tsp pepper
Mash all the ingredients together and place on a greased cooking sheet. Back at 350 degrees for 15 minutes.
* Next time I might add a little chopped up spinach for extra hidden veggies for my boys. ;o)
** If you are following the 21 day fix, I use 2 turkey meatballs as 1 red container.
I’m constantly trying to add more protein in my diet along with creating a healthy meal that my children will eat. Score with these “chicken nuggets”!
- 1/2 c. Oat Bran
- 1/4 c. Almond Meal (I didn’t have almond meal on hand so I combined oatmeal with almonds for the almond meal)
- 1/4 c. Flax seed
- 1/2 tbsp Ground Mustard
- 1/2 tbsp Chili Powder
- 1/2 tbsp Cumin
- 1/2 tbsp Oregano
- 1 egg
- 1/2 c. H2O
- 2 large chicken breasts
Mix dry ingredients in blender. This will be your coating.
Cut chicken into nugget size pieces. Mix egg and water in separate bowl. Dip chicken in liquid mixture and then into coating mixture. Make sure each piece is well coated.
Place on baking sheet and bake approximately 20-25 min at 400 degrees.
I serve mine along side roasted brussel sprouts. It’s a great healthy meal that the whole family will enjoy!