Feta-Cilantro Turkey Burgers

Feta-Cilantro Turkey Burgers

Turkey burgers have a bad reputation for being dry, flavorless, hockey pucks, but in my opinion ground turkey is practically designed for adding unique flavorful herbs, spices, seasonings, and flavors. With a little creativity you can transform your regular burger into a delicious surprise wrapped up in a toasty bun:)

Makes 2 burgers

Ingredients:

1/2 lb lean ground turkey

1/4 cup feta cheese crumbles

3 Tbsp fresh cilantro, chopped

1 tsp worcestershire sauce

1/4 tsp salt

dash of black pepper

2 whole-wheat hamburger buns, toasted

desired toppings (tomato, avocado, lettuce, cheese, onion, sprouts, condiments, etc.)

Instructions:

1. Gently mix together turkey, feta, cilantro, worcestershire sauce, salt, and pepper with fingertips. Try not to overwork the meat, just distribute all ingredients evenly. Shape into 2 patties (not too thick or they will take forever to cook!).

2. Heat grill or stove-top griddle over medium heat, add patties and cook for about 3-5 minutes each side. Use meat thermometer to test the internal temperature of each burger (you want them to reach 165 degrees to be fully cooked). If you find the burgers are browning too much before the interior is fully cooked, put a lid over the pan.

3. Pile up your burgers with toppings onto your buns and serve with broiled sweet potato fries!

Quick and easy egg drop soup

EGG DROP SOUP

<<< PERFECT COLD REMEDY >>>

4 servings
Ingredients:

5 cups chicken broth (preferably low-sodium)
1/4 tsp ground ginger
1/2 tsp ground curry powder
2-3 Tbsp soy sauce or tamari
1/2 tsp fish sauce
5-10 drops hot sauce to taste (sriracha or favorite)
4-5 cups fresh spinach
2 eggs + 2 egg whites, well beaten
2 cups fresh or frozen sweet peas
salt and pepper, to taste

Optional garnishes:
Scallions, chopped
Crispy wonton strips

1. Combine broth, ginger, curry, soy, fish, and hot sauce in sauce pan over medium-high heat. 
2. Bring to a boil, then stir in spinach and cook until spinach begins to wilt.
3. Stir soup fast with one had and slowly pour in eggs with the other hand. The eggs will cook on contact with hot broth.
3. Add peas and let them warm for a few minutes, add any salt or pepper if needed, then serve!

It is easy to adapt this soup to ingredients you have on hand. Soba or rice noodles, mushrooms, cabbage, and other veggies would be delicious additions!

Tummy warming goodness...

thai chicken and veggie pizza

thai chicken & veggie pizza

We LOVE thai food at our house. This pizza was inspired by that love and one of my very favorite salads {oriental chicken salad} found at Blue Lemon. I absolutely adore all these flavors together and it doesn't hurt that it looks beautiful as well. 
After eating this the other night Spencer said, "Do not forget to blog this one, I really don't want you to forget how to make it!"

HOOOOOOME RUUUUUUN!

Ingredients:
-tortilla (or feel free to make this on your favorite pizza crust)
-sweet thai chili sauce 
-grilled chicken breast, shredded
-mixture of veggies, lightly grilled or sauteed (I used a combo of onion, zucchini, and mushrooms)
-shredded or fresh mozzarella
-toppings for after cooking: avocado, purple cabbage, cilantro, roasted/salted cashews or peanuts, limes for drizzle, extra sweet thai chili sauce for drizzling

Instructions:
1. preheat oven to broil on high (or to the specific temperature needed for your pizza crust)
2. spread 2-3 tablespoons chili sauce on tortilla, layer with chicken and veggies, and top with cheese
3. place under broiler for 5-7 minutes or until bubbly brown
4. cut up pizza and top with avocado, cabbage, cilantro, cashews or peanuts, lime juice, and extra chili sauce

southwestern salad with protein ranch

Southwestern Salad

&

<<< Protein Ranch >>>

I know the following words and lists look daunting but I PROMISE you that it is NOT difficult at all. This salad is guy friendly (Spencer ate it as a main dish and felt perfectly full afterwards... and said it was the best salad he'd ever had!), healthy, colorful, and delicious. Don't run away from this recipe just because it looks long and hard. It is easy easy easy and a lot of it can be done ahead of time. It takes like 5 minutes to throw everything together and you will love it!

 makes 2 large heaping salads

Roasted Vegetables *this can be done the day before or morning of*

ingredients:

-1 large sweet potato, cut into 1 inch chunks

-1 large green bell pepper, sliced

-1 teaspoon olive oil (or olive oil spray)

-seasonings: paprika, chili powder, garlic powder, onion powder, cumin

instructions:

1. preheat oven to 350 degrees

2. combine chopped sweet potato, bell pepper, olive oil, and seasonings on non-stick baking sheet

3. roast in oven for 40-45 minutes or until peppers and potatoes are soft

4. store in refrigerator until ready to throw salad together

Protein Ranch Dressing *again, this part can be done ahead of time*

ingredients:

1 cup low-fat cottage cheese

1 garlic clove

1/4 teaspoon onion powder

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1/4 teaspoon dried dill

1/2 teaspoon dried parsley

1/2 teaspoon dried chives

2-4 tablespoons water

1 tablespoon kefir or buttermilk (optional)

instructions:

1. combine cottage cheese, garlic clove, onion powder, salt, pepper, 2 tablespoons water and kefir/buttermilk (if using)

2. blend until smooth, adding more water (1 tablespoon at a time) if mixture is too thick

3. add dill, parsley, and chives and blend for just a few more seconds

THE SALAD

salad ingredients:

-spinach

-red cabbage, sliced

-cherry tomatoes, sliced

-1 avocado, cut into chunks

-pepitas, raw or roasted

-cilantro

-lime wedges

-protein of choice (mine had grilled shrimp, Spencer had grilled chicken)

pile up salad ingredients, drizzle some dressing, squeeze fresh lime juice, and ENJOY!

clean pesto + new pizza

traditional {clean} pesto

&

another pizza recipe

Makes about 2 cups
Ingredients:
1 cup fresh basil, packed down
7 garlic cloves
1/2 cup extra virgin olive oil
1 cup fresh grated parmesan cheese
1/2 cup pine nuts, toasted
Sea salt and black pepper, to taste

Instructions:
1. combine oil, garlic, cheese, and pine nuts in blender or food processor and blend until smooth
2. add basil and blend until basil in combined but still slightly chunky

Thanks to THE GRACIOUS PANTRY, I now have a perfect pesto to add to pizza, panini's, pasta, and soup!

<<<<<<<< >>>>>>>>

pesto-chicken pizza

this is one of Spencer's favorite pizza that I've made so far

Ingredients for 2 pizzas:
2 tortillas
3 tablespoons pesto
1 large chicken breast, grilled and shredded
2-ounces fresh mozzarella, sliced
fresh basil, sliced
avocado, sliced... typical Natalie
fresh tomato, sliced (I didn't have any tomatoes at the time, but they make it so good)
sea salt and fresh cracked black pepper

Instructions:
1. heat oven to broil on high
2. pile tortillas evenly with pesto, chicken, mozzarella
3. place under broiler for 5-7 minutes
4. top with fresh basil, avo, tomatoes and S&P

fishy tacos

fish {tilapia} tacos

This is like the fastest way to make some of the best fish tacos I've ever had! They taste fresh, clean, easy, healthy, gourmet and DELICIOUS... fresh-mex never looked or tasted so good!

Makes 6 small tacos
INGREDIENTS:
Fish:
-2 (5-ounce) tilapia filets {I get mine frozen at Costco and defrost them overnight in the fridge}
-2 teaspoons Chili-lime spice {I use a pre-mixed spice blend from pampered chef or sprinkle with a combination of chili powder, paprika, garlic powder, sea salt, lime juice}
-1-2 teaspoons of coconut or olive oil
Cilantro-lime sauce:
-1/3 cup plain greek yogurt
-1 lime, juiced
-handful chopped cilantro
-1/8 teaspoon garlic powder
-sea salt and black pepper to taste
For serving:
-6 small corn tortillas 
-1 avocado, sliced
-1/2 red bell pepper, sliced
-handful cherry tomatoes, halved
-crumbled goat cheese or queso fresco
-chopped cabbage or spinach
-your favorite fresh salsa or pico de gallo
-lime wedges 

INSTRUCTIONS:
1. heat non-stick skillet over medium-high heat and rub chili-lime spices onto both sides of fish. 
2. add oil to pan and heat for 30 seconds, then add fish and cook about 3-4 minutes each side (fish should be white throughout, slightly blackened outside, and flake easily).
3. while fish is cooking combine yogurt, lime juice, cilantro, garlic powder, sea salt and pepper for sauce.
4. when fish is done, set aside and turn skillet down to medium heat and warm tortillas 1 minute on each side (pile warmed tortillas on plate under paper towel to keep soft and warm).
5. cut each fish filet into 6 slices (2 per taco) and build your taco with your favorite toppings! Don't be shy with the veggies:)

clean taquitos

...taquitos...

the clean way

Who doesn't love the simplicity of a taquito? But seriously... the thought of the processed ground meat and preservative-filled chicken rolls that are frozen in large quantities and shipped to your nearest Costco is not that simple or appetizing... so I came up with this homemade version :)

MAKING THE FILLING:
2 boneless skinless chicken breasts
8-10 oz bottle salsa (pick your favorite.. mild, med, or HOT)
1 tablespoon homemade taco seasoning mixture (you can use 1 package of store bought seasoning, but it usually contains MSG and other chemicals and preservatives)

Combine chicken, salsa, and taco seasoning in crock-pot. Cook on Low for 6 hours or High for 3 hours. Chicken will shred easily using two forks.

OTHER INGREDIENTS:
20-30 small corn tortillas
Olive oil spray (I use a Mister)

INSTRUCTIONS:
1. Preheat oven to 400 degrees and spray baking sheet with olive oil.
2. Warm tortillas, wrapped in damp paper towel, in microwave until pliable enough to roll without tearing. They will be HOT so be careful.
3. Roll about 2 tablespoons of shredded chicken mixture into each tortilla and line them all up close together onto baking sheet. 
4. Spray tops of taquitos with olive oil spray (this will help them get crispy) and bake for about 20 minutes. Keep an eye on them, because the time will vary depending on your oven.
5. Let them cool, wrap individually in aluminum foil, and freeze!

REHEATING INSTRUCTIONS:
-Defrost overnight in fridge than reheat in oven (this will help them stay crispiest)
-Microwave straight from freezer (about 5-10 seconds per taquito)

Serve with melted cheese, guacamole, salsa, sour cream, or greek yogurt!

brick-oven PIZZA {roasted veggie & grilled chicken}

My loving husband is so good about eating whatever I come home and decide to throw in the oven that day, but I LOVE when he gives me a suggestion on what I should cook. It takes care of my incredible indecisiveness. Monday night he requested calzones... I was excited to attempt them, than the dough was giving me major attitude and I finally threw it all on the pizza stone and took the rolling pin to it. I must say the final product did not suffer from that hiccup.

brick-oven PIZZA

{roasted veggie & grilled chicken}

You will need:
Pizza stone
Rolling pin

Ingredients:
1 lb pizza dough (I haven't found our favorite recipe yet, so for now we use store-bought: Winco's wheat refrigerated dough)
1 cup pizza sauce (my fave: TJ's tomato basil marinara)
1 cup grilled chicken, shredded
2 cups roasted vegetables (instructions below; I do this a day or two before to make prep easier)
8 ounces fresh mozzarella cheese, sliced
1/4 teaspoon garlic powder
Fresh basil
Balsamic vinegar
Parmesan cheese, grated
Fresh cracked black pepper

Instructions:
1. Preheat oven to 400 degrees
2. Roll out dough onto stone, bake for 10 minutes, then carefully remove hot stone from oven
3. Spread sauce onto crust, pile on chicken and veggies, arrange slices of mozzarella evenly on top, and sprinkle with garlic powder.
4. Bake for 12 more minutes
5. Change oven to broil on High, broil for 2-3 minutes {WATCHING CLOSELY} to make sure the cheese gets brown and bubbly, but {DOES NOT} burn.
6. Sprinkle with sliced basil, fresh cracked pepper, grated parm, and my personal favorite: drizzle of balsamic vinegar!

Oven roasted veggies: (zucchini, red bell pepper, green bell pepper, red onion, mushrooms, eggplant etc.) 

Preheat oven to 350 degrees

Simply cut veggies into chunks, arrange onto baking sheet, drizzle about 1 teaspoon olive oil or spray with cooking spray, sprinkle with salt, pepper, garlic powder and roast for 40 minutes. 

thai red curry {trader joe's style}

At one point in my life I had the luckiest opportunity to live less than one mile away from the most glorious, unique grocery to come into my life. TRADER JOE'S is home to some of my very favorite products. The most delicious items to enter my home. And I'm about to introduce you to my #1...

I have a Thai food obsession and this curry sauce is the easiest, yummiest, healthiest way to cure that crazy craving EVERYTIME. I don't know what I would do if they hadn't opened a TJ's in Salt Lake City... Now get in your car and go to Trader Joe's.

Thai Red Curry {chicken & veggies}

2 large servings // 4 small servings

Ingredients:

1 bottle TJ's Thai Red Curry Sauce
3 large or 4 small chicken breasts // cut into 2 inch cubes
1 large carrot
4-6 cups fresh spinach
1 cup peas
Plain Greek yogurt // for serving (calms down the heat and adds the perfect amount of creaminess)
Pita bread, naan bread, quinoa, brown rice, soba or rice noodles // for serving

Crock-pot method:
Combine chicken, carrots and curry said in small crock-pot. Cover and cook on low for 6 hours or on High for 3 hours. Then stir in spinach and peas, cover and let cook for 10 more minutes. Serve with {carbohydrate} of your choice a dollop of Greek yogurt.

Stove-top method:
Heat large sauce pan over medium high, coat with non-stick spray or 1 tsp olive oil, add chicken and carrots, cook until chicken is fully cooked and carrots soften. Add curry sauce and let simmer for 15-20 minutes. Stir in spinach and peas, cover and simmer for 10 more minutes. Serve with {carbohydrate} of your choice and a dollop of Greek yogurt.

GET CREATIVE

Change up the ingredients with some of your favorites! 

Meat: sirloin or flank steak, boneless pork tenderloin, shrimp, tofu, etc.

Veggies: cauliflower, mushrooms, red peppers, sweet potatoes, kale, etc. 

I've done it all and it's delicious every time!

lighter sesame chicken

lighter sesame chicken 

{the anti take-out}

4 small servings or 2-3 large servings

Ingredients:

4 tablespoons honey

4 tablespoons low-sodium soy sauce

3 tablespoons sesame seeds

3 garlic cloves, minced (or grated)

2 large egg whites

1/4 cup cornstarch

1 1/2 pounds boneless skinless chicken breast halves, cut in 2-inch chunks 

Coarse salt and pepper

Cooking spray

4-6 cups broccoli florets, steamed (for serving)

Brown rice, cooked (for serving)

Directions:

1. In a medium bowl, combine honey, soy sauce, sesame seeds and garlic to make the sauce.  Set aside.

2. In a separate bowl, stir egg whites and cornstarch with a fork until combined. Add chicken and season with a dash of salt and pepper.

3. Heat a non-stick skillet to medium-high and spray with cooking spray.  Add chicken and cook for 10-12 or until fully cooked and golden brown (Do not overcrowd the chicken when cooking. Depending on your pan size, chicken may need to be cooked in batches).

4. Add chicken to sauce mixture and serve with broccoli florets and brown rice. 

Eazy Cheezy { P I Z Z A }

Sometimes I create meals in my head and boy are they tasty and pretty while they are in there! But sometimes if I get around to actually making the dream come true, it turns into a tid bit of a kitchen nightmare... This was not one of those times...

Pretty and EAZY Tortilla Pizza

•Tortilla (my fave: La Tortilla Factory Smart and Delicious Tortillas)
•Marinara {or pesto} (my fave: Trader Joe's organic tomato basil marinara)
•Veggies {be creative} (use whatever you've got in the fridge! Pictured: red and yellow peppers, onions, kale)
•Meat {or no meat} (deli turkey or leftover chicken)
•Mozzarella (my fave: fresh! or cheese sticks)
•Toppings: avocado, basil, cilantro, fresh tomatoes, salsa, parmesan, S&P)

Preheat oven to Broil {HIGH}, spread sauce onto tortilla, pile on the veggies (pretty colored ones), meat, cheese, place in oven under broiler until cheese is bubbly and browning {5-6 minutes}. TURN YOUR BACK AND IT WILL BURN!

Tips to enhance the yumminess and prettiness:
1. roast or sauté veggies before
2. Add your favorite seasonings
3. Experiment with the endless combos: tex-mex, margarita, pesto chicken, Thai peanut, etc.)