Peach Kissed Turkey Burgers

Peach Kissed Turkey Burgers

from Savoring the Seasons with Our Best Bites cookbook

serves 6

1 1/2 T olive oil

1/3 c minced onion

3 cloves garlic, finely minced

20 oz (1.25 lbs) ground turkey

2 t dried parsley (or 2 T fresh minced parsley)

1 1/2 t kosher salt

1/2 t black pepper

1/4 c peach jam

1 t Dijon or coarsely ground mustard

1 1/2 t Worcestershire sauce

6 buns or rolls

lettuce

red onion slices

tomatoes

avocado slices

Peach Mayo Spread:

1/2 c mayo

1/4 c peach jam

1 t Dijon or coarsely ground mustard

Heat oil in nonstick skillet over medium heat.  Add onions and garlic and cook, stirring frequently for 2-3 min until onion is tender.  Remove from heat and set aside.

Place ground turkey in a mixing bowl. Add parsley, salt, pepper, jam, mustard and Worcestershire sauce.  Add onion and garlic and all oil left in the pan (do not discard oil as it improves the burgers' texture and keeps them moist).  Using a fork or your hands, gently combine to distribute all ingredients evenly.  Do not overwork.

Divide and shape meat evenly into 6 patties.  Burgers can be made up to this point and then frozen or stored in the fridge up to 24 hours before cooking.  For best results, chill patties at least 1 hour before cooking.

Preheat indoor grill pan, skillet or outdoor grill to medium-high heat. Brush or spray cooking surface with oil.  Cook patties for 5-7 minutes each side until internal temperature reaches 165 degrees.

Whisk together peach mayo ingredients.  Spread on toasted buns.  Add patties and desired condiments.  

Healthy Chocolate Chip Zucchini Muffins

Healthy Chocolate Chip Zucchini Muffins

Makes 12 muffins

from Confessions of a Fit Foodie

1 1/2 c gluten free 1:1 flour (can sub all purpose, whole wheat or oat flour)

1 t baking powder

1 t baking soda

1 t cinnamon

1/2 t salt

2 eggs

1 t apple cider vinegar

1/2 c maple syrup

1/2 c almond milk (or whatever milk you prefer)

1/4 c melted coconut oil

1 t vanilla extract

1 1/2 c grated fresh zucchini* (do not need to wring out the zucchini)

1/3 c chocolate chips (dairy free if desired)

*if your zucchini is super watery you can add 1/3 c old fashioned oats

Heat oven to 350 degrees and prepare muffin tin with parchment liners.  In a large mixing bowl, whisk together dry ingredients and set aside.  In a separate bowl, whisk together wet ingredients, through vanilla. Combine wet and dry ingredients and stir gently until just combined.  Stir in zucchini, (oats if using), and chocolate chips.  Divide into 12 muffin cups and bake for 18-20 minutes until toothpick comes out clean.  

Fluffy Cottage Cheese Pancakes

These pancakes are super fluffy, tender and delicious!  We all loved them.  And they boast quite a bit more protein than your average pancake recipe.

Fluffy Cottage Cheese Pancakes

slightly adapted from Natasha's Kitchen 

serves 6 (approximately 15 pancakes)

4 large eggs

16 oz small curd cottage cheese

3 T honey

1 t vanilla

1 c + 2T all purpose flour (measured correctly, spoon flour into measuring cups and level)

1 t baking soda

In medium bowl, whisk eggs until well beaten.  Add cottage cheese, honey and vanilla and whisked until combined.  Add flour and baking soda and whisk into wet ingredients until just combined.  Heat a non stick skillet or griddle over medium low heat and spray with non stick or olive oil spray.  When hot, scoop 1/4 c of batter onto pan and cook until golden and puffed up, about 2-3 minutes per side (make sure the first side is well cooked and set up before flipping as the batter is quite heavy and will create a mess otherwise).  Serve warm with desired toppings: maple syrup, fruit, whipping cream or jam.

Berry Cheesecake Smoothie

Berry Cheesecake Smoothie 

from Mary's Whole Life

1 c frozen mixed berries
1/2 c cottage cheese

1 T chia seeds

3 T. pasteurized egg whites (from a carton)

1 scoop vanilla protein powder

1 c unsweetened almond milk

Add ingredients to a blender and blend until smooth.  Packed with 41 g of protein and 10 g of fiber!

Greek Chicken Bowls

Greek Chicken Bowls

slightly adapted from Eazy Peazy Mealz

serves 6

Greek Chicken:

2 lbs boneless, skinless chicken breast, cut into 1 inch cubes

2 T. olive oil

3 T. garlic, minced

1/3 c. fresh lemon juice

1 T. red wine vinegar

1 T. dried oregano

1/3 c. plain Greek yogurt

salt and pepper to taste

Cucumber Salad:

1-2 English cucumbers, peeled and cubed

1/4 c. red onion, diced

1/3 c. lemon juice

2 T. olive oil

1 T. red wine vinegar

1 1/2 t. minced garlic

1/2 t. dried oregano

The Rest:

3 c. cooked rice

grape tomatoes, halved

chickpeas, drained and rinsed

kalamata olives

hummus

feta cheese

tzatziki sauce (Trader Joe's has a great one!)

In large ziploc bag, combine marinade ingredients and add chicken.  Massage to make sure chicken is fully covered. Marinate in the refrigerator for at least 20 minutes or up to 12 hours. 

Prepare cucumber salad, cooked rice and all other desired toppings.

When ready to eat, drain marinade from chicken.  Add some olive oil to a skillet and heat over medium high heat.  Add chicken and cook until fully cooked through.

Assemble bowls layering rice, chicken, cucumber salad, desired toppings and tzatziki sauce.  

Fluffy Blender Rolls

These are super easy and very delicious!

Fluffy Blender Rolls

from Mel's Kitchen Cafe (see original post for FAQs and notes)

makes 24 rolls

INGREDIENTS

• 2 ½ cups hot water, not boiling; just hottest water from tap
• ½ cup (113 g) salted butter
• ⅓ cup (71 g) granulated sugar
• 2 teaspoons salt
• 2 large eggs
• 7 cups (994 g) all-purpose flour 
• 1 ½ tablespoons instant yeast 
• 6 tablespoons butter, melted

INSTRUCTIONS 

• To a blender, add the hot water, butter (I just throw the whole stick in there), sugar, and salt. Blend for 10-15 seconds until well-combined. Add the eggs and blend until smooth.
• In a large bowl, whisk together the flour and yeast.
• Pour the wet ingredients over the flour and stir with a spoon (or use your hands) until well-combined and no dry streaks remain. The dough will be sticky and bumpy.
• Cover and let rise until noticeably puffy and doubled, about 1 1/2 to 2 hours.
• Divide the dough in half.
• For folded square rolls, on a lightly floured counter, roll half of the dough into a thick rectangle, about 9X14-inches. Cut in half lengthwise and then cut each half into six rectangle pieces. Dip the bottom of each piece in butter and swipe the buttered end back and forth on a half sheet pan and then fold in half (see pictures in post for a visual). Repeat with remaining dough, spacing the rolls about 1/4-inch apart.
• For crescent rolls, on a lightly floured counter, roll half of the dough into a thick circle, about 14-inches in diameter. Brush with melted butter. With a pizza cutter, cut into 12 equal pieces. Roll each piece up starting with the wide end and place on a parchment-lined half sheet pan. Repeat with remaining dough.
• Cover the rolls and let rise until puffy, about 1 1/2 hours.
• Preheat the oven to 375 degrees F. Bake for 15-18 minutes until golden. If desired, brush tops with melted butter while still warm.

Salmon Roll Sushi Bowl

Salmon Roll Sushi Bowl

slightly adapted from Jordo's World & Skinnytaste

serves 4

Bowl Ingredients:

2 c white rice, cooked (400 g)

4, 6 oz salmon filets, cubed and cooked (see recipe below)

1 1/3 c avocado, diced (80 g)

2 c cucumber, diced (300 g)

1 c carrots, shredded (100 g)

1 c. edamame

optional toppings: furikake, sesame seeds, soy sauce

Sriracha Mayo:

1/4 c. light mayo

1 t. sriracha (more as desired)

Prepare rice and vegetable toppings.  While rice cooks prepare and cook salmon cubes in air fryer. 

Blackened air fryer salmon:

4, 4-6 oz salmon filets, cut in 1 inch cubes

olive oil

1 T paprika

1/2 t cayenne pepper

1 t garlic powder

1 t dried thyme

1 t dried oregano

1 t kosher salt

1/8 t black pepper

Place salmon cubes in a large bowl and spritz with olive oil.  Combine all spices and toss onto the salmon.  Spray air fryer with oil (or line with parchment liner).  Air fry salmon at 400 degrees for 5-7 minutes, turning cubes at the halfway point, until salmon is cooked through in the center and browned on the outside. 

Assemble bowls with rice, salmon, vegetables, toppings and drizzle with sriracha mayo.