Hopefully you’ve started trying out those cookie recipes by now for all of your holiday parties. They’re good, right? Today’s post is all about meat and a healthy lunch/dinner that is easy, relatively quick and definitely delicious. You can make 4-5 burgers with a pack of turkey, which is great if you’re making dinner for someone or if it’s just you and you want to have lunch for the week!
1 pack of lean ground turkey
1 can of Rotel
1 block of cheese (I like pepperjack or habenero cheese)
1 buns (or you can eat them without bread!)
Open the turkey
Drain the rotel
Mix 1/2 can Rotel in with turkey (I use my hands)
Shred some cheese and mix in well with the turkey/Rotel mixture
Make into patties and place in skillet with a little oil (I like coconut oil)
Skillet should be on med-high and cook until both sides are brown
Meat should not be pink on inside!
If you want cheese on top, add a slice and serve with bun
I eat these bunless to save on the bread calories (also, I’m not a “bread person” but my husband will tell you I’m a “butter person” so if there’s good butter and bread to eat it on, then I will partake!).
I like to pair steamed veggies or roasted brussels sprouts with the burgers. It’s really a quick and healthy meal. And they save great for lunch the next day! In the summer, it’s nice to do these on the grill! Also, bison meat is really lean and just as delicious when made into burgers!
It looks like these gorgeous days with 70 degree weather are about to leave us, just as we Fall back an hour this weekend. So I’m prepared with warm (mostly healthy) foods that are full of fall flavor.
For my bridal shower, guests were asked to fill out a recipe card for our adorable monogramed recipe box that my Aunt Joann got us. I love being able to try new recipes and customize them to my tastebuds – and it’s so nice to know that a dear friend or family member gave me one of their favorite recipes. Oh, and I say “my tastebuds” because my husband travels so there are lots of times he doesn’t get to enjoy the delicious meals I make (but I usually send him pictures!).
My Pumpkin Pancakes that I blogged about earlier this month are definitely one of my favorite flavors this month. They are the right amount of sweet and super savory. I have considered adding in some nuts or chocolate chips but they’re so good as-is that I’m not really sure add-ins are needed. I definitely recommend whipping up a batch of these if you haven’t already!
My grandfather used to make apple butter with his church every fall and give jars to everyone in the family. I always got two. I love spreading apple butter on biscuits or toast in the fall. This year, I want to try these apple butter cookies and see if they’re as good as they sound. I’m down to my last two jars of apple butter which makes me sad. We’re definitely using it sparingly. There’s something special about it being the apple butter that my Paw Paw made with his own two hands. I hate the thought of not having any more of it.
Soy lime Salmon and lime cilantro quinoa are another favorite meal. This is a 6 oz. piece of salmon pictured. 4 oz is actually a more appropriate proportion but I didn’t feel like having the guy cut 2 oz. off of it. I usually put a little oil or non-stick spray in the baking dish and preheat the oven to 375. I usually just dash light soy sauce (lower in sodium) on the fish, squeeze lime juice, and sprinkle garlic powder, Himalayan pink salt, and pepper. Bake for somewhere between 15-18 minutes depending on the thickness of your fish. Quinoa is a protein packed food. Usually you mix one cup quinoa to two cups water (depending on how many servings you are making). Bring the combination to a boil, lower heat and cover for 10-15 minutes until water is absorbed. Once you’ve lowered the heat, squeeze in some lime juice. I like to use fresh cilantro and mix it in right at the end. The flavors all work so well together!
Chili is another amazing fall/winter dinner – and so easy! I love that I can make a big pot on Sunday and it lasts the week, making taking lunch to work or dinner when I don’t feel like cooking, super quick! I like to use light sodium beans, and as many kinds as I can find. This particular pot had white beans, light red and dark red kidney beans, and black beans. Be sure to drain all of the beans before tossing in the pot. Since I also L-O-V-E spicy food, I toss in a can of (drained) rotel. A large can of tomato sauce is also needed. I chop up a red onion and green pepper and toss those in. I use lean ground turkey or bison for the meat. You should brown the meat in a skillet before combining it with the other ingredients. I use pepper, red pepper flakes, chili powder, garlic powder and onion powder for spices – use to taste. Once you’ve got everything combined, cook on medium for 10 minutes or so and then simmer for an additional 20 minutes, stirring occasionally. I like to top mine with jalapenos and a spoonful of sour cream!
Zuppa Toscana is one of my FAVORITE soups (heavy and not healthy!) but I think I’ll hold off a few more weeks before making my first pot. I’d love to hear some of your favorite recipes and add them to my box! Please share in the comments. I promise to post pictures and reviews once I try them!
PS – there are only TWO days left to get in on the Tieks gift card giveaway! Enter NOW!
This year, we hosted our very first Thanksgiving at our home as a married couple. We celebrated the day with my grandparents, mother, brother, sister-in-law and nephew (and two scavenger dogs).
Our menu consisted of:
Salad with honey goat cheese, cranberries and walnuts
Sweet potato casserole
Green bean casserole
Mac N’ Cheese
Pumpkin Pie squares
Chocolate Chess Pie
Is your mouth watering? Wait until you see the pictures!
My husband fried the turkey. It was not only his first turkey cooking adventure, but first time frying. We started with the marinade the night before all of which he mixed up. On Thursday, he put together the rub and covered the turkey with it and let it set for a few more hours before entering the fryer. At first he thought he had burnt the turkey when it came out but we quickly found out that it was DELICIOUS – and the marinade made it super juicy. Everyone devoured the turkey (almost wish we had bought a little bigger one!).
My Maw Maw brought the ham (and brownies), which she had put a glaze on and of course this country mouse loved the ham. Who doesn’t love ham? I know Thanksgiving is all about the turkey, but I was thankful for ham.
My sister-in-law (above) brought the Mac N’ Cheese and cornbread stuffing. Both were delicious and were much needed starches to the semi-healthy sides I tried to make.
I had apple cider warming when everyone arrived. A simple recipe but was delicious and kept us warm on such a chilly day! Just add cider from a jug in the crockpot, 2 cups of water, 2 cups of rum, 5 cinnamon sticks, 18 whole cloves, zest of an orange and a lemon and cut up an apple in chunks. Bring to a boil and then keep warm while serving. All of our guests (even Maw Maw) enjoyed this warm drink!
My sweet potato casserole was a favorite of everyone. It’s such an easy recipe and is semi-healthy. It calls for 5 medium sweet potatoes (chopped and boiled to soften), mix 1/4 cup brown sugar, sweet potatoes, 3 tbs orange juice, 1/4 tsp cloves, 1/4 tsp nutmeg, 1/4 tsp ground ginger, and 1/2 tsp cinnamon, 1/4 cup low fat margarine together and layer in baking dish. Use marshmallows or pecans to top. Put in oven on 350 for 10-15 minutes or until top is browned.
While the main dishes were amazing, dessert was still (and always is) my favorite part. My husband made Chocolate Chess Pie at 8 A.M. to accompany my pumpkin pie bars (literally pumpkin pie cut into squares) and my grandma’s brownies.
I could not be more thankful for the family that we were surrounded with and the opportunity to spend that time with them. My heart is overflowing with love and gratitude for each and every one of them – including my husband. Not only did he cook, but he did most of the cleaning up post-apocalypse, I mean, post-Thanksgiving dinner. Feeling lucky & thankful to have him by my side, not just on Thanksgiving, but every day.