{Healthy} Turkey Burgers-The Best

Now, There are a lot of turkey burger recipes out there. I mean, turkey is the new beef...right? Now, I am extremely picky when it comes to burgers. I eat a lot of them, and am pretty darn awesome at it (if I do say so myself...Scott can attest as well if you want). This one was pretty darn awesome. Loved it. You could tell it was a turkey burger, but so scrumptious I would choose it over a regular burger...sometimes.

Photo Credit to My Recipes

{Healthy} Turkey Burgers
1 pound lean ground turkey
½ pound lean turkey sausage, casing removed and crumbled
3 green onions, finely chopped
1 celery rib, finely chopped
1 medium zucchini, finely grated
1 garlic clove, crushed through a press
1 teaspoon dried oregano leaves, crushed
1 teaspoon freshly ground black pepper
2 teaspoons soy sauce
3 ripe tomatoes, cut crosswise into ½ inch slices
6 Boston lettuce leaves, washed and drained

Combine the turkey, sausage, green onions, celery, zucchini, garlic, oregano, ½ teaspoon pepper, and soy sauce in a bowl and mix gently. With wet hands, shape into 6 (½ inch thick) patties.

Prepare a grill for barbecuing or preheat the broiler and place the burgers on an aluminum foil lined baking sheet. Grill or broil the burgers 4 inches from the heat source until cooked through, 8 to minutes, turning after 6 minutes. Remove from the heat and let stand, covered, for 3 minutes.

Place the tomatoes on the grill or baking sheet and grill or broil until charred and hot, 5 minutes, turning once and sprinkling with the remaining ½ teaspoon pepper.

Place the lettuce leaves on dinner plates and top each with a burger. Top each burger with a tomato slice.

Serve with roasted potato wedges (or if you need some fat...tater tots).

Recipe Source: Mom's Who Think

{Healthy} Summer-y Grilled Chicken Sandwiches

Another one of those Mom's Who Think recipes. I really like these ladies. After making this, I realized that it tasted more like a summer-y dish after eating it in the middle of winter. So totally worth it though. It was so satisfying and beautiful! Is that creepy when describing food? Ah well...it's out there.

Photo Credit to Food People Want

{Healthy} Summer-y Grilled Chicken Sandwiches

1 large lemon, zested and juiced
1/3 cup reduced fat mayonnaise
2 Tablespoons chopped fresh basil
4 (4 ounce) boneless, skinless chicken breast halves
1 Tablespoon lemon pepper seasoning mix
4 (2 ounce) sandwich rolls, split
1 small bunch arugula or watercress, trimmed
2 medium tomatoes, sliced

Combine the lemon zest and juice, mayonnaise, and basil in a small bowl and mix well.

Grease a ridged grill pan with nonstick cooking spray and heat over medium-high heat until hot but not smoking.

Cook the chicken until marked from the grill, about 4 minutes. Turn over the chicken, sprinkle with the seasoning mix, and cook until no longer pink inside, about 3 minutes longer.

Cut the chicken into thin slices. Open the rolls on a work surface and spread the cut sides with the mayonnaise. Top with half of the arugula, then the tomato and chicken, and then the remaining arugula. Cover with the roll tops.

Serve with homemade coleslaw (bagged coleslaw mix with light dressing).

Recipe Source: Mom's Who Think

{Healthy} Bean & Rice Burritos

Mom's Who Think is a website that I have not fully checked out, but I'm sure it has some awesome stuff. The one thing I have checked out is the planned dinner for a week. And I found healthy planned dinners. For weeks. Thank you women who think!! This is one of those recipes and it was d-lish!

Photo Credit to Taste of Home

{Healthy}Bean & Rice Burritos
1 cup cooked brown rice
1 cup cooked black beans, rinsed and drained if canned
1 ½ teaspoons minced canned chipotle chiles in adobo sauce
2 red bell peppers, thinly sliced
1 carrot, thinly slice diagonally
1 Tablespoon olive oil
½ teaspoon salt
4 (10 inch) fat free flour tortillas

Combine the rice, beans, and chipotles in microwave safe bowl and mix well. Cover with plastic wrap and microwave on high power until hot, about 4 minutes, stirring after 2 minutes. Set aside.

Combine the bell peppers, carrot, and oil in another microwave safe bowl and toss to coat. Add the chili powder and salt, toss to mix. Cover with plastic wrap and microwave on high power until softened, about 4 minutes, stirring after 2 minutes.

Warm the tortillas as package label directs and lay out on a work surface. Spoon the rice mixture across the center, and top with the vegetable mixture.

Fold the bottom end upward, covering the filling by 2 inches. Tightly fold both sides inward, overlapping slightly. Wrap the top side over.

Serve with lightly buttered corn.

Recipe Source: Mom's Who Think

{Weight Watchers} Cabbage Soup

My family has been making this recipe for a long time, and I love it. It is originally a Weight Watchers recipe, but I'm not quite sure if that's really true. Just what I've heard from the fam. I know it is actually low in points..but I don't do the point thing. I absolutely love it and can eat, like, a gallon of it and not feel guilty because of all the veggies!

Photo Credit to My Sweet and Savory

Cabbage Soup
1 large onion
2 1/2 cups carrot
2 cups celery
2 bouillon cubes
1 green pepper
1 head cabbage
1-2 cans stewed tomatoes w/bell pepper and onion.
1 package lipton chicken soup mix

Put veggies and water together and boil. Simmer 20-25 minutes.
Add salt, then cabbage & tomatoes.
Boil and simmer 10 minutes.
Add soup mix and simmer 10 more minutes.

Recipe Source: Grandma Schwartz

Breakfast Pizza

Breakfast is the new dinner. I have fallen in love with breakfast...about the time I fell in love with my husband. Thank you mil and hubby! My life is so much better.

Photo Credit to Jimmy Dean

Breakfast Pizza
1 can refrigerated crescent rolls

1 lb cooked sausage/ham

1 cup hash browns

1 cup grated cheddar

3 eggs, beat lightly

3 tablespoons milk

1/2 teaspoon salt

1 teaspoon pepper

3 tablespoons of: red & green peppers, reen onions, mushrooms etc.

2 tablespoons parmesan cheese

Preheat to 375. Smoosh crescent roll triangles for circle crust on 12' pizza pan, sealing edges together. Top with veggies, cheese, meat. Whisk eggs, milk, salt and pepper.
Add the egg mixture, then parm cheese. Bake 20-25 minutes until egg is set.

Recipe Source: Sharrie Webster

Chicken Enchilada Soup

I've gone to a cooking class with my mom a couple of times. It's simple and not super formal and has really delicious, not healthy at all foods. Take this one, for example. No health, really, but so freaking delicious! I hope you love it.

Photo credit to Real Mom Kitchen

Chicken Enchilada Soup
2 1/2 tablespoon corn oil
1 cup chopped onion
2 garlic cloves
2 4 ounce cans of diced green chiles
9 cups water
4 teaspoon beef bouillon
4 teaspoon chicken bouillon
2 cans cream of chicken soup
1 pound cooked chicken, shredded
2 tablespoons A-1 sauce
4 teaspoons worcestershire sauce
2 teaspoons cumin
2 1/2 teaspoons chili powder
1/2 teaspoon black pepper
24 corn tortillas
6 cups shredded cheddar cheese
1/2 teaspoon paprika

Saute the onion and garlic in oil. Add remaining ingredients except cheese, tortillas, and paprika. Bring to light boil. Cover, reduce heat and simmer 20 minutes. Cut tortillas in 1/2 inch strips and grate cheese. Add remaining ingredients and simmer for 10 more minutes. Remove from heat and serve.

Recipe Source: Lesa Swenson

Salted Caramel Shortbread Cookies

Can you imagine salt and sweet together? Because I can. Every. Day. Holy cow I love sweety salt...salty sweet...whatever. I've wanted to try lots of "salted" recipes on Pinterest. This is the first one I tried...I'm completely stoked (yes, I am a 15 year old boy) to make another one. Please try these. You'll be so happy you did.

Salted Caramel Shortbread Cookies

Makes 36 Cookies

1 1/2 cups unsalted butter, softened

3/4 cup sugar1teaspoon vanilla

3 1/2 cups all-purpose flour
1 bag (14 oz) caramels, unwrapped

2 tablespoons milk

4 oz semisweet chocolate, chopped

1 tablespoon butter

1 teaspoons coarse (kosher or sea) salt

Heat oven to 350°F. In large bowl, beat 1 1/2 cups butter with electric mixer on high speed until creamy. Beat in sugar and vanilla. On low speed, beat in flour until blended.

Divide dough in half. Between 2 sheets of waxed paper, roll 1 portion of dough to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter. On ungreased cookie sheet, place cutouts about 2 inches apart. Repeat with second portion of dough.

Bake 12 to 14 minutes or until set and just barely light golden (do not overbake). Remove from cookie sheets to cooling racks; cool completely.

In medium microwavable bowl, microwave caramels and milk uncovered on High 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Frost each cookie with about 1 rounded teaspoon caramel mixture.

In small microwavable bowl, melt chocolate and 1 tablespoon butter uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Drizzle chocolate over caramel on each cookie. Sprinkle generously with salt. Let stand until set.

Recipe Source: Betty Crocker