It’s grilling season! Fire up those grills, clean off the patio furniture and whip up a very tasty and healthy meal! Easy to marinate, grill and enjoy!
1 package Jennie-o turkey breast tenderloins
1/2-3/4 cup ff Greek yogurt plain
1-2 cloves minced garlic
1/2 tbsp oregano
1/2 cup lemon juice
S&P to your liking
Mix all ingredients in a ziploc bag and marinate 30 mins at least or longer.
Heat grill to medium heat. Grill 5-10 mins (depending on thicken as) each side.
Serve immediately. Also, this is great as leftovers on a salad or sandwich!
This is the perfect topper on any fish or chicken. In trying to add more healthy fats to our diet, avocados were an easy choice and we both enjoy them. Whether on a sandwich, salad or salsa, we love it! Below is an easy and delicious salsa to top your chicken or fish or anything you’d like!
2 medium avocados
10-15 medium strawberries
1 cup fresh pico salsa
Grilled fish or chicken
Roughly chop avocado and strawberries. Mix with pico. Let sit 30 mins or more. Top your grilled fish or chicken. Leftover salsa can be stored in fridge 2-3 days before it gets wilty like.
A great appetizer or main dish for healthy but delicious eating. Easy to make and very light and healthy. Baked in the oven these are great for an app or serve more as a main dish with easy sides!
1 pound chicken breast ( ground )
2 cups zucchini squash ( grated )
2 green onion ( diced )
4 tablespoons cilantro ( minced )
1 clove(s) garlic ( minced )
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil ( for cooking )
Toss chicken with zucchini, green onion, cilantro, garlic, salt, and pepper (and cumin, if using). Mixture will be quite wet.
Heat a drizzle of olive oil in a medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan. Cook 8-10 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through. (I baked mine at 400 for 20 mins flipping halfway through). Either cooking method works well!
Serve with guacamole, salsa, or your favorite dip. (I served with an avocado/Greek yogurt homemade dip!!)
We’ve had a very mild winter. With minder temps comes more outside time and more grilling time. Because we seems to have a long grilling season, I try to come up with a variety of new grilling recipes! Recently, I’d seen this recipe and knew right away I’d want to make it as I prefer turkey burgers over beef burgers. Sure, as you know I love burgers but always, if given the choice, always choose turkey over beef! This recipe was fantastic and one we’ll make again!!
I put mine in a low carb wrap, h on a ww bun! Top as you like. We used mozzarella cheese, avocados, spinach, and tomatoes!
1 1/3 pounds ground turkey, 85% lean
2 4-ounce can green chiles
1/4 cup finely chopped cilantro
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon Worcestershire Sauce
1/2 teaspoon Mexican oregano
Freshly ground black pepper
Toppings as suggested in recipe, our choices above:
4 potato rolls
4 slices pepper jack cheese optional
1 4-oz can green chilies optional
Place turkey, chiles, cilantro, garlic, chili powder, cumin, Worcestershire, and oregano in a large bowl. Using your hands, mix together until fully incorporated. Scoop out 1/3 lb of meat mixture and form into a patty. Repeat with remaining meat mixture. Season patties on both sides liberally with salt and pepper.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill burgers until well browned on both sides and an instant read thermometer registers 165 degrees when inserted into the middle of the burger, about 5 to 7 minutes per side. Place slices of pepper jack cheese on top of burgers in the last few minutes cooking, if using.
While the burgers are grilling, place the buns cut side down on the grill and cook until lightly browned. Remove from grill. Place burgers on buns, top with additional green chiles, if using, and serve.
I love meatloaf. I love meatloaf muffins, Mexican meatloaf, turkey meatloaf, traditional, etc I love all kinds of meatloaf except the ketchup laden old school meatloaf. There’s so much you can do to make a great meatloaf. I loved this recipe! Definitely a hit here!
1 cup yogurt
1 tbsp lemon juice
1 clove garlic, finely minced
1/2 medium cucumber, cut in half longwise and thinly sliced
1 tsp chopped, fresh dill
1/4 tsp salt
1 medium onion, chopped
1 tbsp olive oil
1 tsp salt
1/2 tsp freshly ground pepper
1 package frozen spinach, thawed and drained
2 lbs ground turkey
1/4 cup coconut flour (or 1/2 cup bread crumbs)
1/2 cup chicken stock (reduce to 1/4 cup if using bread crumbs)
1 large egg, lightly beaten
2 tbsp worcestershire sauce
1 cup crumbled feta cheese
For the sauce, mix all ingredients in a medium bowl and chill until serving.
For the meatloaf, line a baking sheet with parchment paper and preheat oven to 325F. Heat oil in a large skillet over medium heat. Stir in onions, salt and pepper and saute until onions are translucent but not browned, about 15 minutes. Add in spinach and stir until heated through.
In a large mixing bowl, combine onion mixture, turkey, coconut flour, chicken stock, egg and worcestershire sauce. Mix until very well combined.
Place half of the turkey mixture on prepared baking sheet and shape into a flat rectangle, about 1 inch thick. Cover with feta cheese, pressing on feta to adhere to meatloaf. Place remaining turkey mixture overtop of feta and shape the whole thing into a rough loaf.
Bake for 1 to 1 1/4 hours, or until internatl temperature reaches 160F on an instant read thermometer.
Cut into slices and drizzle with tzatziki sauce, passing remaining sauce at the table.
As you know, I love burgers, especially turkey burgers. So when I find a new recipe for one, I have to try it. This one was no only delicious when freshly grilled, but we had leftovers and they were great reheated the next day for lunches! The dressing really makes this a perfect burger!
We topped our burgers with the dressing, provolone cheese, spinach and tomatoes..YUM!
1 lb ground turkey breast
1/2 cup whole wheat breadcrumbs
4 oz can diced green chiles
1 1/2 tsp chili powder
1 1/2 tsp cumin
1 tsp garlic powder
1/2 tsp salt
1 tsp pepper
Combine all the ingredients in a large bowl. Using your hand, mix until all the ingredients are blended together.
Cook the burgers either on an outdoor grill or an indoor pan; you want to cook them about 6 minutes on each side until completely cooked through.
1 Hass avocado
1 cup 0% fat Greek yogurt
1 lemon, juiced
1 clove garlic, minced
salt and pepper, to taste
1 Tbsp fresh dill, finely chopped (optional)
1 Tbsp flat leaf parsley, finely chopped (optional)
Mash avocado in a bowl. Mix in remaining ingredients and refrigerate until ready to use. Yield: 2 cups (16 servings – 2 tablespoons each).
Top burgers and enjoy!
I have been meaning to making these meatballs for a while now. Finally I got around to it and wished I had made them sooner. They are wonderful, full of flavor, easy to make and a huge hit with us. These are not only a great meal, but would be a great holiday appetizer!
1 tbsp unsalted butter
1/2 yellow onion, finely chopped
1 stalk celery, finely chopped
1 lb ground turkey
1 cup fresh bread crumbs, or panko
1/4 cup pumpkin puree, or 1 egg
2 tbsp fresh oregano, minced
1/2 tsp poultry seasoning
2 tbsp fresh parsley, minced
1/2 tsp kosher salt
1/4 tsp black pepper
2/3 cup orange juice
1 shallot, minced
1 cup fresh or frozen cranberries
1/4 cup sugar
Preheat the oven to 425 degrees, and lightly oil a baking sheet.
In a small skillet, melt the butter over medium heat. Add the onion and celery, and cook until softened, about 4-5 minutes. Remove from heat and cool to room temperature.
In a large bowl, combine the celery and onion, turkey, bread crumbs, pumpkin puree, oregano, poultry seasoning, parsley, salt, and pepper. Gently mix to incorporate with your hands. Using a cookie scoop, form the mixture in meatballs, and arrange them on the baking sheet.
Bake 10 minutes, until cooked through.
Meanwhile, make the cranberry sauce. combine the orange juice, shallot, cranberries, and sugar in a medium skillet. Cook over medium heat, until the cranberries pop and the mixture begins to thicken slightly, about 5 minutes.
Serve the meatballs with the cranberry sauce.