Thursday, July 2, 2015

Spinach and Cheese Stuffed Turkey Burgers

As the 4th of July weekend approaches, we’re thinking about firing up our grill to make some of these delicious burgers. 

Stuffed with spinach and cheese, these turkey burgers will make an excellent addition to any grill out. 

Pair these burgers with our 40-minute whole wheat buns, a tangy tomato cucumber pasta salad, and a our favorite 4th of July Cherry Berry Dessert and you have an excellent dinner. 

Spinach and Cheese Stuffed Turkey Burgers

Ingredients

  • 1 lb ground turkey
  • 1 tsp. Montreal Steak Seasoning (by McCormicks)
  • 1 T minced onion
  • 1/2 tsp. paprika
  • 1 C fresh spinach leaves (or 1/2 C frozen spinach)
  • 1 egg
  • 1/2 C diced cubes of Monterrey Jack cheese

Directions

Begin by placing the ground turkey and diced cubed cheese into a large bowl. 

Add in 1 tsp. Montreal Steak Seasoning, 1 T minced onion., 1/2 tsp. paprika and 1/2 C frozen spinach.  Add in the egg and mix well. 

Shape into 6 burgers.  We love using our Tupperware burger shaper to do that!  It’s an oldie, so be on the lookout at garage sales for this one. 

Place the burgers on the grill, and grill 7 minutes per side, checking that the internal temperature has reached 180 degrees. 

Serve warm, topped with additional cheese, if desired. 

Enjoy!

Tuesday, June 30, 2015

Summer Salad

Using bountiful and colorful summer produce makes this summer salad a real treat. 

The flavors are brought forth through a delicious roasting of veggies, and a splash of balsamic and maple syrup.  It’s a summer salad that is sure to become a tradition. 

Summer Salad – Adapted from Oh She Glows

Ingredients

  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 can (14 oz) corn (or 3 cobs, fresh)
  • 1 zucchini
  • 1 summer squash
  • Olive oil, to taste
  • Sea salt, to taste
  • Pepper, to taste
  • 1 can (15oz) black beans, rinsed and drained
  • 1/4 tsp. minced garlic
  • 2 T balsamic vinegar
  • 1 tsp. olive oil
  • 1 tsp. maple syrup
  • 1 tsp. Dijon mustard
  • 1 tsp. dried parsley
  • Splash of lime juice, if desired

Directions

Begin by preparing the veggies – dice the squash, bell peppers, and zucchini into 1-inch cubes.  Then, remove the corn kernels from the cobs, or just use 1 can (14-15oz) of corn (rinsed and drained). 

Arrange all the veggies on a lightly greased tray (I sheet cake sized pan), and sprinkle with olive oil, salt and pepper. 

Roast the veggies at 425 for 15-20 minutes. 

Place the roasted veggies in a large bowl along with 1 can (15 oz) black beans (be sure to rinse and drain the beans!). 

Stir to combine. 

Then, combine together: olive oil, balsamic vinegar, garlic, parsley, maple syrup and Dijon mustard.  Stir well. 

Drizzle over the salad and stir to combine. 

Serve immediately while warm, or chill and serve cold.  You can eat it as a salad or with chips as a salsa. 

Bring on summer!

Monday, June 29, 2015

Menu Plan–June 29

Our summer menu planning is in full swing.  Grilling, salads, fresh fruits and veggies and summer flavors are something we look forward to every year. 

Last week, we enjoyed our sweet potato and kale chicken patties – oh, my!  We love these.  The next time we make these, our kale will be ready in the garden.  I’m sure I’ll make some kale chips to go along with these. 

On to our week this week:

Breakfasts
Breakfast Burritos {freezer}
Granola
Berry Baked Oatmeal
Whole Wheat Waffles

Monday
Baked Pasta with Tomatoes and Mozzarella {new}
To do: Thaw chicken

Tuesday
Grilled Pineapple Chicken Foil Packets {new}, Brown Rice
To do: Make pesto and buns

Wednesday
Chicken Pesto Sandwiches, Sweet Potato Fries
To do: Make bread

Thursday
Roasted Tomato Sandwiches, steamed veggies
To do: Thaw pork chops

Friday
Grilled Pork Chops with Tomato and Zucchini {new}

Saturday
BBQ!  Potato salad, Garlic & Onion Brats, Crockpot Baked Beans, Corn, Fruit Pizza

Enjoy the week!

Sunday, June 21, 2015

Menu Plan–June 21

Our menu highlight last week was a tie – Lentil and Brown Rice Tacos (Crockpot friendly!) and Grilled Pizza. 

I’d probably give the edge to the grilled pizza because, well, it’s grilled pizza. 

If you haven’t made grilled pizza before, do so!  15 minutes and dinner is ready.  Plus, it’s grilled pizza. 

Now, onto the menu this week:

Breakfasts
Breakfast Burritos {freezer}
Granola
Berry Baked Oatmeal
Whole Wheat Waffles with Strawberry Rhubarb Sauce

Sunday
Brussels Sprout & Sweet Potato Salad {new}, Garlic & Beer Marinated Chicken {new}
To do: Make buns

Monday
Sweet Potato and Kale Chicken Patties, Peasant Herb Summer Veggies {new}
To do: Thaw chicken, dice bell peppers

Tuesday
Sweet and Sour Chicken, Brown Rice, Steamed Broccoli
To do: Prep veggies, prep extra for primavera

Wednesday
Roasted Corn, Zucchini and Tomato Pasta {new}

Thursday
Leftovers
To do: Thaw ham

Friday
Tortellini Primavera {new}
To do: Thaw chicken

Saturday
Grilled Chicken {new} and Veggie Kebobs

Dessert: Raspberry Rhubarb Shortcake

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