Greek Turkey Burgers

 Prep Time:  15 minutes  Cook Time:  15 minutes  Total Time:  30 minutes

1 1/2 lb 93% lean ground turkey

1 Tbsp minced garlic

1 tsp ground cumin

2 tsp dried oregano

1/3 cup Kalamata olives (finely chopped)

3 oz crumbled feta cheese

1 cup finely chopped and packed fresh spinach

pinch each of sea salt and black pepper

olive oil spray

1.  Preheat the oven to 425 degrees.

2.  Add all the ingredients to a large bowl and mix together thoroughly.

3.  Scoop out a large fistful of meat roll it into a ball, then flatten it to form a patty around 1 1/2 inch thick.  Repeat with the remaining meat to make 5 large patties of equal size.

4.  Once the patties are formed, use your thumb to make a shallow indentation in the middle of each patty to prevent them from forming a dome as they cook.

5.  Set a large oven-safe nonstick skillet ober medium-high heat and spray lightly with olive oil.  When the skillet is hot, add the patties.  

6.  Cook on one side for 3 to 4 minutes, until the edges are brown and seared, then flip the  patties over. 

 7.  Cook for an additional minute, then place the entire skillet in the oven to cook until the internal temperature is 165 degrees.  9 to11 minutes.  

8.  You can also bake them on a baking sheet lined with parchment paper or aluminum foil for  8 to 10  minutes.  

9.  Enjoy these as a burger with a toasted whole wheat bun, butter lettuce, cucumber slices, thin red onion slices, sliced tomato, and a little Greek yogurt instead of mayo.  Or pair a patty with salad, rice, quinoa, or even roasted vegetables.

Recipe: Nicole Schellhous/ SkinnyTaste

Cilantro Lime Rice

 Total Time:  25 minutes

1 cup extra long grain rice or basmati rice

1/2 lime (juice of)

2 cups water

1 tsp salt

3 Tbsp fresh chopped cilantro

3 tsp vegetable oil

1.  In a small heavy pot, add rice, water, 1 tsp oil and salt.

2. Boil on high until most of the water evaporates.  When the water just skims the top of the rice, reduce to low and cover about 20 minutes.

3.  Shut off flame and keep covered and additional 5 minutes.

4.  In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.  

Goes well with Barbacoa Beef and Corn Salsa

 

Recipe: Nicole Schellhous/ SkinnyTaste

Barbacoa Beef (Pressure Cooker or Instant Pot)

 Prepb Time: 20 min   Cook Time: 1 hour  Total Time: 1 hour 20 min

5 cloves garlic

1/2 medium onion

1 lime (juice)

2-4 Tbsp chiptoles in adobo sauce (to taste)

1 Tbsp ground cumin

1 Tbsp ground oregano

1/2 tsp ground cloves

1 cup water

3 lbs beef eye of round or bottom round roast (all fat trimmed)

2 1/2 tsp kosher salt

black pepper

1 tsp oil

3 bay leaves

1.  Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves and water in a blender and puree until smooth.

2.  Trim all the fat off meat, cut into 3-inch pieces.  Season with 2 tsp salt and black pepper.  Heat the pressure cooker on high (use saute button for Instant Pot), when hot add the oil and brown the meat, in batches on all sides, about 5 minutes.  Add the sauce from the blender and bay leaves, cover and cook on high pressure until the meat is tender and easily shreds with 2 forks, about 1 hour.(in my Instant Pot I cooked it 65 minutes). (If you're making this on the stove, simmer it on low at least 4 hours, adding more water as needed to make sure it doesn't dry out.) Natural release.

3.  Once cooked and the meat is tender, remove the meat and place in a dish.  Shred with two forks, and reserve the liquid for later (discard the bay leaf).  Return the shredded meat to the pot, add 1/2 tsp salt or to taste, 1/2 tsp cumin and 1 1/2 cups of the reserved liquid.

Goes well with Cilantro Lime Rice and Corn Salsa

 

Recipe:  Nicole Schellhous/ SkinnyTaste

Corn Salsa with Lime

 2 cups frozen corn

2 tomatoes, finely chopped

2 Tbsp cilantro, finely chopped

1/2 purple onion, finely chopped

1 green onion, finely chopped

1/2 jalapeno, finely chopped, seeds removed

juice from 1 lime

salt and pepper

Mix together in a bowl until fully incorporated. Serve with chips

Goes well with Barbacoa Beef and Cilantro Lime Rice

 

Recipe: Nicole Schellhous/SkinnyTaste

Breakfast Hash

 olive oil

1 large or 2 1/2 small potatoes, peeled and cut into cubes

1/2 lb sausage

1 green bell pepper, chopped

1/2 onion, chopped

seasoning salt

5 eggs

shredded cheddar cheese

Toppings: salsa and sour cream

In a pot boil potatoes (but not completely, they will be finished in stove top pan).  Meanwhile, brown the sausage. Set aside on a plate with a paper towel to soak up the grease.  Into pan add potatoes in olive oil to crisp up and brown. Then add green pepper and onions to saute. Add seasoning salt.  

Move vegetables to the outside edge of the pan. In the middle make a hole and add eggs.  Cook up eggs and mix all together.  Add the cooked sausage and the shredded cheese. Mix together.  Top with salsa adn sour cream to serve.

Recipe: Nicole Schellhous

Taco Soup

 1/2 lb ground turkey

olive oil

1/2 onion, chopped

2 1/2 Tbsp taco seasoning

1 can yellow corn, drained

1 can black beans, drained

1 28 oz large can crushed tomatoes

Topping: shredded cheddar cheese, sour cream, avocado slices

 In a large pot add oil to pan and brown ground turkey with onion.  Add rest of ingredients and simmer for 20 minutes.  Add toppings and serve.

Recipe: Nicole Schellhous/SkinnyTaste

Lasagna Rolls

 12 lasagna noodles, cooked

olive oil

1/2 lb sausage

1/4 cup chopped onion

1 tsp garlic

jar tomato sauce

1 tsp fresh parsley

15 oz ricotta cheese

10 oz frozen spinach

1 egg

salt and pepper

3/4 cup mozzarella cheese

1/2 cup Parmesan cheese 

Brown sausage in olive oil with onions. Add garlic, tomato sauce and parsley.  Set aside.  In a bowl, mix together ricotta, spinach, egg, salt and pepper, mozzarella and Parmesan cheeses. Lay out a lasagna noodle and top with cheese mixture and then meat mixture. Roll up the filled noodle and place in a greased 9x13 pan.  Top with rest of meat sauce and sprinkle with mozzarella and Parmesan cheese. Top with parsley.  Cover with foil.  Bake in 375 degree oven for 35 minutes.

Recipe:  Nicole Schellhous

Overnight Oats

 1/2 cup oats

1/2 cup almond milk

1/2 mashed babana

2 tsp peanut butter

honey

 chia seeds

 blueberries

At night add to individual mason jars. Cover with lids and put in the fridge overnight.  Eat in the morning. No need to heat it up.  Good for up to 3 days.

Recipe:  Nicole Schellhous