(above) Sundried Tomato Turkey Burgers from Kelsey
Let's be honest, regular turkey burgers can be a little boring and bland, but these turkey burgers with sundried tomato and feta added in are super flavorful and delicious. I would suggest getting the sundried tomatoes that are packed in olive oil because this helps keep them from drying out. You can usually find these in the tomato sauce aisle. You can serve the burgers on a bed of spinach or mixed greens and top with a basil aioli (basil mixed with mayonnaise). I used the tube of basil that you can find in the produce department since it's not basil season. For a higher carb option serve with sweet potato fries (homemade or frozen).
To Make:
Combine 1 pound of ground turkey in a bowl with about 1/4 cup of feta cheese and 1/4 cup of chopped sundried tomatoes. Sprinkle in other seasonings as desired (like salt, pepper, and garlic powder). Make the mixture into 4-6 patties and grill on both sides until they reach an internal temperature of 165 degrees F.
Egg Roll in a Bowl (above) from Kelsey
This is such an easy and tasty low-carb and one-pan meal with the option to pair with rice if desired. This recipe also makes quite a bit and I can confirm that the leftovers freeze well. It's just like eating the inside of an eggroll without the wrapper. Simply do a quick google search for "egg roll bowl" and you will find many recipe options, but here is a general overview of how to make this:
Step 1: Thinly slice some green cabbage and dice an onion. If using whole carrots, julienne them (or take the easy way out and buy matchstick carrots).
Step 2: Brown the ground beef.
Step 3: Add the onions, carrots, and cabbage to the pan and cook down until tender.
Step 4: Stir in about 1/2 cup of beef broth and mix in some of the following flavors to taste: garlic, ground or fresh ginger, red pepper flakes, sesame oil, and soy sauce/tamari (or coconut aminos). Enjoy the egg roll bowl by itself or over rice with extra soy sauce for flavor if needed.
Clean out the Fridge" Frittata (above) from Kelsey
Frittatas are versatile and easy and can be enjoyed at breakfast, lunch, or dinner. They also re-heat well and can be warmed up for meals and snacks throughout the week. The beautiful thing about frittatas is that you can literally throw whatever you have on hand in them. It's a great way to use up the leftover vegetables you have in the fridge. You can either omit the meat to make it vegetarian, cook up fresh meat like bacon or sausage, or use leftover meat from last night's dinner (like diced chicken).
To Make:
Bust out your cast-iron skillet and check out the frittata-making method from the Food Network's Kitchen here. Serve with a side-salad or fresh fruit for dinner or re-heat a piece for breakfast or a snack the next day!
Frittatas are versatile and easy and can be enjoyed at breakfast, lunch, or dinner. They also re-heat well and can be warmed up for meals and snacks throughout the week. The beautiful thing about frittatas is that you can literally throw whatever you have on hand in them. It's a great way to use up the leftover vegetables you have in the fridge. You can either omit the meat to make it vegetarian, cook up fresh meat like bacon or sausage, or use leftover meat from last night's dinner (like diced chicken).
To Make:
Bust out your cast-iron skillet and check out the frittata-making method from the Food Network's Kitchen here. Serve with a side-salad or fresh fruit for dinner or re-heat a piece for breakfast or a snack the next day!
Chicken Noodle Soup (above)
Every year I kick off the school year with a big batch of chicken noodle soup, but it's comfort food any time of year. It's one of my kids' favorite meals. It can be a little labor intensive so to make it easier I put the chicken and about 2 cups of broth in the crockpot in the morning on low and cook it all day. Then about an hour before I serve it I shred the chicken (leaving it in the crockpot), saute the carrots, onions and celery (about a cup of each) and add 6 more cups of broth, the sauteed veggies and about 2 cups of noodles to the crockpot (still on low). That comes together in about an hour and it's ready to serve with a garnish of parsley and plenty of oyster crackers. This is a great meal to keep on the counter warming all evening and everyone can eat as they are able. It's perfect for a night when everyone is running in opposite directions. Then I always freeze the leftovers for a cold and cloudy day in the future.
Pot Roast (above)
Pot roast has got to be one of my favorite meals year round. Its a little indulgent so we don't eat it often, but that makes it special too. I'm obsessed with the Cabernet Beef Pot Roast from Trader Joes mostly because all the seasoning is included, so its SO EASY. I fire up the crockpot on low in the morning and fill it with the meat, the potatoes, 1 cup of water and 1 cup of wine. Then dinner is ready to go at the end of the day. This recipe is so mouth watering and the entire thing gets gobbled up in minutes by the whole family. Then of course, there is almost a full bottle of wine left over... consider it your prize. ;)
Baked Gnocchi (above)
If I make gnocchi in pretty much any form my kids will eat it. You could easily double this recipe by doing two packs of gnocchi because you will likely have extra sauce and meat. Prepare the gnocchi according to the directions while you brown the meat. Then carefully (the gnocchi can break) stir the finished gnocchi into the beef with sauce. Then I take two 8x8 pans (or 1 if you are only making once batch) and fill them with the gnocchi/meat/sauce mixture. Top with crumbles of goat cheese (or just shredded mozzarella) and bake at 400 for about 15 minutes. You can also pop them in the freezer or fridge to bake up later in the week if you are a meal-prepper type.
Mexican Rice Bowls (above)
This is a CROCK POT meal that does NOT disappoint! I put the chicken, one whole can of salsa and a half jar of the corn salsa in the slow cooker on low for 8 hours. Then right before serving, open the crock pot shred the chicken with two forks (it should pull apart really easily) and then mix it well with the salsa so the chicken can soak it up. Then I layered rice (with chopped cilantro), the chicken, cheese, avocado and lime wedges in a bowl and served. My whole family went nuts for this meal. It is so delicious!
Greek Salad with Chicken (above)
This is a perfect spring meal... I just pile on all the greek-ish toppings I can find... tomatoes, red onion, cucumber and feta are my favorites, and then throw the chicken on top (often cold - but you can heat it up too). My kids don't love the idea of chicken IN a salad, so I put their chicken on the side. I mean, who would ever eat meat that had touched a vegetable, right!?!? For salad dressing, a balsamic vinaigrette - either home made or store bought is my favorite.
This is a perfect spring meal... I just pile on all the greek-ish toppings I can find... tomatoes, red onion, cucumber and feta are my favorites, and then throw the chicken on top (often cold - but you can heat it up too). My kids don't love the idea of chicken IN a salad, so I put their chicken on the side. I mean, who would ever eat meat that had touched a vegetable, right!?!? For salad dressing, a balsamic vinaigrette - either home made or store bought is my favorite.
