Southwest Turkey Burgers & Avocado Cabbage

Ingredients:
Cabbage Slaw
2 large avocados
1 tablespoon garlic, minced
2 teaspoons lime juice
1/2 teaspoon lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1 medium cabbage, chopped

Turkey Burgers
1 pound ground turkey
1 tablespoon fat (I used olive oil)
1/2 yellow onion, minced (I used a food processor to mince my ingredients-- Gotta love the food processor!)
1/2 red bell pepper, minced
1 tablespoon garlic, minced
1 jalepeno, seeds removed, minced
1 teaspoon ground cumin
salt and pepper to taste

Directions:
Cabbage Slaw
1. Put chopped cabbage in a large bowl, set aside.
2. In a food processor, puree together avocados, garlic, lime and lemon juices, cumin, salt, pepper, and red pepper flakes.
2. Once avocado mixture is smooth, pour onto cabbage and mix well.

Turkey Burgers
1. Mix all ingredients together in a large bowl.
2. Heat a large, greased skillet to medium-high heat.  Form patties with your hands until about a 1/2 inch thick and about the size of your palm.
3.  Place patties on skillet, sprinkle with salt and pepper and cook for 3-5 minutes on medium-high heat. Flip, and cook for another 3-5 minutes. Serves 4.

Greenies & Weenies

Ingredients:
2 strips bacon, sliced into small pieces (I use pre-cooked Kirkland bacon to cut down on cooking time and grease)
1 tablespoon minced garlic
4 cups brussel sprouts, quartered
1/4 cup vegetable broth
2 tablespoons powdered ranch dip
salt and pepper to taste
5-pack of Casual Gourmet Spinach and Red Pepper Chicken Sausage, cut in half lengthwise, and then sliced. (I found this at Costco, but there are several other brands at your local grocery store)

Directions:
1. In a large skillet, saute bacon and garlic on high heat until garlic is browned. (If you're using raw bacon, cook first then follow step 1)
2. Reduce heat to medium and add brussel sprouts, vegetable broth, and ranch dip.  Cover, and stir often, checking tenderness of the brussel sprouts.  I cooked mine approximately 6-8 minutes.
3. Once brussels are cooked to your liking, remove from skillet.
4. Add sliced sausage to previous skillet and cook on high heat for approximately 5 minutes, stirring frequently, until lightly browned. Serves 4.

Stuffed Chicken Breast

Ingredients:

2 chicken breasts, butterflied and pounded flat
1 cup mushrooms, sliced
4 strips of bacon (I use Kirkland pre-cooked to save time and mess), chopped

1 teaspoon minced garlic
3 cups fresh spinach

1/4 cup vegetable broth, 3 Tablespoons divided

salt and pepper & red pepper flakes, to taste

Instructions:
1. Preheat oven to 350 degrees.
2. In a medium skillet on medium/high heat, add mushrooms, bacon, and garlic.  Saute for about 2 minutes. (If you're cooking raw bacon, you will want to saute the bacon first until nearly cooked.  Drain some of the fat and add mushrooms and garlic. Saute for another 2-3 minutes.) 

3. Add spinach and 3 Tablespoons vegetable broth, stirring frequently until spinach is wilted.

4. Place mixture into the middle of your butterflied chicken and secure closed with toothpicks.

5. In a greased baking dish, carefully add butterflied chicken and sprinkle with salt and pepper and red pepper flakes.

6. Add remaining vegetable broth to the baking dish and cover with foil. 

7. Bake for 25-30 minutes, until pink juices run clear. Serves 2.

Chicken & Artichoke Spaghetti Squash

Ingredients:
1 spaghetti squash
2 Tablespoons olive oil
1 Tablespoon minced garlic
2 chicken breasts, sliced thinly with the grain of the meat
1 can Artichoke Hearts in water, cut into quarters (Found at Trader Joe's)
1/2 cup vegetable stock
1/2 Tablespoon dried basil (double for fresh)
1/2 Tablespoon dried parsley (double for fresh)
1/2 Tablespoon lemon juice
pinch of salt and pepper

Directions:
Spaghetti Squash-
1. Cut the spaghetti squash lengthwise.
2. Scrape out the seeds and fibers using a large spoon.
3. Take one of the halves and put it cut side up on a plate.
4. Pour 1/2 cup water into the hallow of the squash itself and place the other half on top, cut side down.
5. Carefully place into microwave and cook on full power.  A small squash (under 1 1/2 lbs) will take about 10 minutes to cook.
6. To test for doneness, squeeze the top half gently (careful, it's HOT).  If it's flexible, it's likely to be done.  Carefully remove the top half to see if the flesh has turned a rich, semi-translucent yellow.
7. Drain any remaining water and scrape out the insides with a fork.

Chicken-
1. Heat oil and garlic on high heat on the stove in a large skillet.
2. Once garlic is browned, add chicken and cook for approximately 5 minutes, stirring frequently.
3. When most of the pink of the chicken is gone, add remaining ingredients and cook another 3-5 minutes, stirring frequently.
4. Serve over spaghetti squash-with juices too! Serves 2.

Asian Lettuce Wraps Dinner

Ingredients:

• 1-1/2 pounds ground turkey 
• 1 tablespoon vegetable oil
• 1 cup chopped fresh mushrooms
• 1 can (8 ounces) water chestnuts, drained and diced
• 1/2 cup shredded carrots
• 1/2 cup julienned green onions
• 1 tablespoon minced fresh gingerroot
• 1 tablespoon minced garlic
• 4 tablespoons rice vinegar
• 4 tablespoons reduced-sodium teriyaki sauce
• 2 tablespoon reduced-sodium soy sauce
• 1/4 teaspoon crushed red pepper flakes
• 12 Bibb or Boston lettuce leaves

Directions:

• In a large nonstick skillet cook ground turkey in oil for 4 minutes; drain. Add the mushrooms, water chestnuts, carrots, green onions, ginger and garlic; cook 4-6 minutes longer or until chicken is no longer pink. Drain and reduce heat to low.
• Add teriyaki sauce, soy sauce, and red pepper flakes. Stir and serve with lettuce leaves.

Serve with brown rice (I bought the Costco pre-cooked found in frozen foods).

I also served this with a large mixed greens salad with red bell pepper, mushrooms, carrots, green onions, and Ken's Steakhouse Light Asian Salad Dressing.

Grilled Lemon & Thyme Tuna Steaks

Prep Time: 20 mins
2 servings: 170 calories each

Ingredients:

• 2 yellow fin tuna steaks about 1 inch thick (Costco has the best prices)
• 1/4 cup olive oil
• 2 teaspoons thyme
• 1 teaspoon salt
• 1 teaspoon grated lemon peel
• 1/4 cup fresh lemon juice
• 1/2 teaspoon pepper

1. Place tuna on a plate.  In a small bowl, mix remaining ingredients; pour over tuna.  Turn tuna over to coat both sides with marinade.  Cover and refrigerate for 30 minutes.

2.  Spray grill rack with cooking spray.  Heat gas or charcoal grill to 450 degrees.

3. Remove tuna from marinade; discard marinade. Place tuna on grill, cover for 4 minutes.  Turn tuna over, cover for another 4 minutes.

Serve with your favorite vegetables, rice, and glass of wine.

(c) Pillsbury

West Indies Pork Chops

Salsa: Combine all ingredients in a bowl about 1-2 hours prior
1 cup canned black beans, rinsed
1 large mango, about 1 pound, chopped
1/4 cup sliced scallions, white and light green parts only
2 tablespoons finely chopped fresh basil
1 tablespoon extra virgin olive oil
2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 teaspoon chile powder

Rub: Mix together in a bowl.
1 teaspoon brown sugar
1 teaspoon granulated garlic
1 teaspoon dried thyme
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice

2 pork chops, about 8 ounces each

Allow the chops to stand at room temperature  for 20 minutes before grilling.  Lightly brush the chops on both sides with olive oil and season with the rub.  Grill over DIRECT HIGH heat for 6 minutes (3 minutes on each side) to sear.  Then, reduce heat and grill on indirect heat for 5 minutes each side until barely pink in the center of the meat.  Remove from the grill and let rest for 3 minutes.  Serve warm over salsa.

(c) Weber's Real Grilling (modified)

Baked Mac 'n Cheese

The best guilty pleasure!

Ingredients:
16 oz uncooked large elbow macaroni pasta
1/2 cup butter
2 cloves garlic, finely chopped
1/2 cup all-purpose flour
1 teaspoon salt
4 1/2 cups milk
1/2 cup shredded Gruyere Swiss cheese
1 cup shredded Gouda cheese
1/2 cup shredded Parmesan cheese
1 cup shredded Mozzarella cheese
1 cup panko bread crumbs

Directions:
1. Heat oven to 350 degrees.  Spray 13x9 inch glass baking dish with cooking spray.  Cook and drain pasta as directed.

2. Meanwhile, in a 4-quart saucepan, melt butter over low heat.  Add garlic; stirring frequently for 30 seconds.  With a whisk, stir in flour and salt until smooth and bubbly.  Increase heat to medium and gradually stir in milk. Boil for 1 minute.  Stir in all cheeses.  Until until cheese is completely melted, stirring occasionally.  Stir in cooked pasta.  Pour mixture into baking dish.

3.  Sprinkle panko over the top of the pasta.  Bake uncovered 25 minutes until bubbly.

(c) Kristen Stevenson

Skillet Chicken Divan

Ingredients:
1 tablespoon olive oil
1/2 yellow onion, diced
2 boneless skinless chicken breasts
1 1/4 cups water
2 tablespoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 boil in a bag brown rice
3 cups broccoli
1/2 cup shredded cheese (your choice)

Directions:
1. In a skillet, heat oil on med-high heat and saute diced onions for about 2 minutes.   Add chicken and cook 1 to 2 minutes on each side until browned.
2. Remove chicken from skillet.  Add water, mustard, salt and pepper to skillet stirring until blended.  Heat to boiling and stir in rice.  Place chicken pieces over rice.  Reduce heat to low; cover and simmer for 5 minutes.
3. Add broccoli, cover, and continue simmering for an additional 5 minutes, until most of the liquid is absorbed.
4. Sprinkle with cheese; cover and let stand for 5 minutes.

(c) Pillsbury with my modifications

Crockpot French Dip Sandwiches

Ingredients:
1 large sweet onion, sliced
1 can (14 oz.) beef broth
1 boneless beef rump roast (2 lbs)
2 tablespoons balsamic vinegar
1 package (0.7 oz) Italian dressing mix
1/2 teaspoon salt
1/4 teaspoon black pepper
6 hoagie buns, split
1 green bellpepper cut into strips
Sliced provolone cheese

Directions:
1. Spray the crock pot with cooking spray.  In cooker, place onion; add broth.  Brush all surfaces of the beef roast with vinegar.  Place in cooker.  Sprinkle with dressing mix, salt, and pepper.
2. Cover.  Cook on low heat for 8-10 hours.
3. Remove beef from cooker and cut across grain into thin slices.
4. Toast the hoagie roll by broiling in the oven.  Place beef on bun; top the beef with provolone, onions, and bellpepper,  Ladle the juices from the cooker into a small bowl. Serve with sandwich for dipping!

Spicy Baked Chicken

Ingredients:
1 tablespoon dried parsley, divided
1 tablespoon dried basil, divided
4 skinless, boneless chicken breasts
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 tomato, sliced


Directions: 
1. Preheat oven to 350 degrees. Spray a baking dish with cooking spray.
2. Sprinkle half of the parsley, basil, and garlic evenly over the bottom of the baking dish. 
3. Arrange chicken breasts in the dish, and sprinkle evenly with remaining ingredients.  Top with tomato slices.
4. Bake covered for 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear. 

Quinoa Pilaf

Perfect to make ahead and bring for lunches!

Ingredients:
1 cup uncooked Quinoa
2 Roma tomatoes, diced
1 Yellow bell pepper, diced
1/2 cup feta cheese
1 tsp. Italian Seasoning
1 Tbsp. Balsamic vinegar (optional)

Directions:
1. Cook Quinoa according to directions on package.  Let stand to cool.
2. Add tomatoes, bell pepper,  feta, and Italian seasoning.  Drizzle with Balsamic vinegar if desired. Serve cold or hot.

You can add other ingredients like cucumbers, zucchini, spinach, or kalamata olives for different variations of the same dish!

(c) Kristen Stevenson

Autumn Skillet

Ingredients:
1 Tbsp. Canola Oil
1 1/2 cups zucchini, sliced
1 cup green bell pepper, diced
1 can black beans, rinsed and drained
1 can Hunts fire roasted tomatoes with garlic, undrained
3/4 cups water
1 cup instant brown rice
1/2 cup shredded jack cheese

Directions:
1. Heat oil in skillet.  Add zucchini and bell pepper; cook for 5 minutes.
2. Add beans, fire roasted tomatoes, and water; bring to a boil.
3. Stir in rice.  Cover; reduce heat and let simmer for 10 minutes or until liquid is absorbed. Sprinkle with cheese.

(c) ReadySetEat.com

Stuffed Bell Peppers

Ingredients:
1 Package Lipton Spanish Rice, cooked
4 Bell Pepper, assorted colors
1 lb. ground turkey
1/2 large white onion, diced
1 packet of taco seasoning
1 can black beans, rinsed and drained
1/2 can corn, drained
1 can diced tomatoes, drained
1 cup jack cheese, shredded

Directions:
1. Preheat oven to 375 degrees; Cook rice to package specifications (I prefer the microwave method) while prepping the meal.
2. Cut tops off bell pepper and remove seeds and membranes.
3. In a large skillet, brown turkey with diced onions; add taco seasoning once turkey is browned.  Add beans, corn, tomatoes, and cooked rice to skillet and stir well.  Remove from heat.
4. Place bell pepper in a baking dish and fill bell pepper with mixture from skillet.  Sprinkle with cheese; Bake for 10 minutes. 

(c) Kristen Stevenson

Enchirito

Ingredients:
1 lb. ground turkey
1/2 large white onion, diced
1 packet taco seasoning, mixed with 1/3 cup water
1 can fat free refried beans
1 cup Mexican style cheese, shredded
6 Mission medium/soft taco LifeBalance tortillas
1 can red Enchilada sauce

Directions:
1. Preheat oven to 375 degrees.
2. In a skillet, brown turkey with onions.  Once browned, stir in taco seasoning mixture.
3. Spray an 8x8 baking dish with cooking spray.  Assemble each burrito starting with beans, followed by turkey, and sprinkle with cheese.  Fold in the sides and roll; place tightly in baking dish.  Repeat.
4. Bake uncovered in oven for 10 minutes or until tortillas are slightly crispy.  Remove from oven; pour enchilada sauce over burritos and sprinkle with remaining cheese.  Bake covered for 20 more minutes. Serve with olives and sour cream if desired.

(c) Kristen Stevenson

Sweet Potatoes with Cranberries

Ingredients:

6 large sweet potatoes 

3 tablespoons butter 

1 can (8 ounces) unsweetened crushed pineapple, undrained 

1/2 cup dried cranberries, divided 

1/3 cup orange juice 

3/4 teaspoon salt 

2/3 cup miniature marshmallows 

1/3 cup chopped pecans 

Directions:

1. Scrub, peel, and cut sweet potatoes in half.  Place in large pot with water and boil for 20-30 minutes or until tender.

2. Once tender, drain water and mash sweet potatoes. Stir in butter until melted. Stir in the pineapple, 1/4 cup cranberries, orange juice and salt.

3. Transfer to an 8x8-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes.

4. Uncover; sprinkle with marshmallows, pecans and remaining cranberries. Bake 8-10 minutes longer or just until marshmallows are puffed and lightly browned.

By Kristen Stevenson

Veggie Chicken Curry

Alright curry lovers! Have you been dying to make curry at home? Well, here is a pretty simple and healthier recipe that is sure to please...

The recipe is a piece of cake once you have all of the prep-work done. 

Ingredients:
1 Tablespoon oil
2 bonless, skinless chicken breasts, sliced thinly
1 white onion, chopped
2 cups fresh broccoli, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cups bok choy, chopped
2 cups Chinese cabbage, chopped
1 cup zucchini, chopped
1 can coconut milk
1 can coconut milk lite
2 Tablespoons yellow curry powder from Trader Joe's

Directions:
1. Heat extra large skillet or wok to medium-high heat with oil and add chicken and onion.  Saute until chicken is fully cooked.
2. Reduce heat to medium-low and stir in vegetables. Cover; stirring occasionally for about 8 minutes. 
3. In a separate bowl, mix both coconut milk and curry powder.
4. Uncover skillet and stir in coconut curry mixture. Let simmer for another 2 minutes. Serve over brown rice.

Serves 6

Greek Style Burger

  

Ingredients:

Tatziki Sauce:

(1) 8 oz. Chobani Greek Yogurt, plain

1/4 cup cucumber, peeled and diced

1/4 tsp minced garlic

1 Tablespoon "It's a Dilly," salt free

1/2 tsp lemon juice

Burger:

(2) 1/4 lb. beef patties, mine were 85/15

1/2 tsp garlic salt

1/8 tsp pepper

1-2 thin slices of red onion

1/4 cup feta cheese

1 cup fresh spinach leaves

(2) Sandwich Thins, whole grain

Directions:
1. Combine all ingredients to make tatziki sauce, stir until blended well.  Set aside.
2. Heat griddle or George Forman to high heat.  Sprinkle hamburger patties with garlic salt and pepper.
3. Cook patties as desired.
4. Place hamburger patty on Sandwich Thin, layer with onion, tatziki sauce, feta cheese, and spinach leaves.  Serve.

Can also be served with tomato as another layer on the burger.


By Kristen Stevenson