We all get comfortable with our normal, or I know I do. My normal was a handful of dinner meals that I made on a routine basis. They are easy, need no recipe, and I always know my family will enjoy them. Finding new, healthy recipes can sometimes be a challenge. Not because I have little kids to please, but because Greg is so hard to please.
I had never heard of this burger until I was researching recipes. With the ingredient list, I knew it would was something we would enjoy, and it did not disappoint! We ate our burgers in lettuce wraps, but a whole wheat bun or English muffin would be a nice addition. The turkey burgers themselves have a ton of flavor, the pickled vegetables add a fantastic component, then top that off with the mild heat of the sriracha sauce, and it is terrific! This burger will most definitely be part of my new normal!
Banh Mi Turkey Burgers
- 1 lb. 99% fat free ground turkey
- 1 tbsp. fish sauce
- 1 tsp. fresh lime juice
- 2 tsp. soy sauce
- 2 garlic cloves, grated
- 2 tsp. fresh grated ginger
- ½ tsp. freshly ground black pepper
- ¼ c. chopped fresh cilantro
- 1 - 2 green onions, chopped
- 1 tbsp. sesame oil
- Pickled jalapenos
- Lettuce leaves or buns
- PICKLED VEGETABLES:
- ¼ c. sliced English cucumber
- 1 carrot, peeled and grated
- 1 -2 radishes, grated
- 2 tbsp. chopped fresh cilantro
- 1 tbsp. fresh lime juice
- ¼ tsp. salt
- pinch granulated sugar
- SRIRACHA SAUCE
- ⅓ c. fat free plain Greek yogurt
- 2 tsp. Sriracha
- In a large bowl, gently mix turkey, fish sauce, lime juice, soy sauce, garlic, ginger, black pepper, cilantro, onions, and sesame oil. Cover bowl with plastic and place in the refrigerator to marinate for 30 minutes.
- In the meantime, mix the cucumber, carrot, and cilantro in a bowl. Add the lime juice, salt and sugar and toss to coat. Refrigerate until ready to use.
- To make sauce whisk the yogurt and Sriracha in a small bowl and set aside.
- Heat a large skillet over medium-high heat and spray with nonstick cooking spray. Remove the turkey from the refrigerator. Divide into 4 sections and gently pat out the burgers. This will be a little messy. Gently place the burgers in the heated skillet and cook about 5 to 6 minutes per side or until cooked through.
- To assemble, place burger on lettuce leave or bun and top with Sriracha Sauce and a tablespoon or so or the pickled vegetables.
WW Freestyle Points = 1 point per serving
It seems like we have had some pretty healthy years around our house. Some sniffles here and there, but mostly healthy, until this year! It has been our year to make up for lost time!
It all started when Wes came home sick. After that Greg and I both ended up with pneumonia, and I was sick well over three weeks. I do not wish that on anyone!
Thankfully, Savannah never got sick! After all, we needed someone to take care of us! When I finally had an appetite, Savannah made this Chicken Caprese Salad, and I am now obsessed with it! It may be the best salad I have ever had!
I have always loved the freshness of a Caprese salad, but I had never thought about using the same ingredients in a green salad. Everything about this salad is delicious, from the fresh mozzarella and fresh basil to this incredible balsamic dressing!
Chicken Caprese Salad
- ¼ c. balsamic vinegar
- 2 tbsp. extra virgin olive oil
- 2 tsp. brown sugar
- 1 tsp. minced garlic
- 1 tsp. dried basil
- 1 tsp. salt
- 12 chicken tenders
- 5 c. Romaine lettuce leaves, washed and dried
- 1 c. cherry or grape tomatoes, halved
- ½ c. mini fresh mozzarella balls
- ¼ c fresh basil leaves, torn into pieces
- Salt and black pepper, to season
- Whisk vinegar, oli, brown sugar, garlic, dried basil and salt together to combine. Place uncooked chicken in a shallow dish; pour a small amount of dressing over chicken and toss around to coat. Reserve unused dressing for later.
- Heat grill or a small amount of oil in a pan over medium-high heat. Cook chicken until cooked through, set aside and allow to rest.
- Slice chicken into strips and prepare salad with lettuce, tomatoes, mozzarella and chicken. Top with fresh basil. Drizzle with reserved dressing; season with salt and pepper if desired. Serve.
We recently moved Savannah home again. She will be doing an internship in January, and it was impossible to find a six-month lease near the college. So, for six-months, she will make the daily drive to college.
I questioned how living together would be after she has been on her own for so long. I’m trying really hard to remember she’s not a child any longer. It is coming with some benefits also. She has become very independent…she doesn’t want me doing her laundry, and she has become an excellent cook!
Fajitas is a specialty of hers, and I am using every excuse I can think of to have her cook them often. Her secret is this awesome seasoning blend that she makes. I even seasoned a roast with it, and it was delicious.
Savannah does not have an exact measurement for the meat and veggies. To feed two people, she typically uses one to two boneless, skinless chicken breast, two green bell peppers, one large onion, and two to three Roma tomatoes.
Savannah seasons her meat with salt, pepper, paprika, and garlic powder. Then saute’s it in a little oil until done. She then removes the meat from the skillet to saute green bell peppers and onions. Once the veggies are tender, add chopped Roma tomatoes and a heaping tablespoon of the fabulous seasoning, plus the juice of half a lime. Add the meat back to the skillet, stirring to combine and serve.
Try this tasty Mexican seasoning blend on burgers or grilled meats for extra wonderful flavor!
Mexican Seasoning Blend
- 2 tbsp. brown sugar
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. Mexican oregano
- ½ tsp. ground black pepper
- ½ tsp. chili powder
- ¼ tsp. ground cinnamon
- Mix all ingredients in a small bowl until combined. Store in a small jar.
Since having a few rooms painted in the house, I have been on a quest to purge. It’s amazing just how long it takes. Getting rid of old, unused “stuff” is something that I have done with each move, but you would be amazed at the “stuff” I have kept. Some things make me just shake my head and wonder exactly what I thought I would do with it.
For the past week, I have been weeding out cookbooks! Oh my, I did not realize I had such a cookbook hoarding problem until all of them were in stacks on the floor surrounding me! Even then, I’m hesitant to get just trash them before I go through them page by page. It’s a sickness! A sickness that I’m trying to overcome because the feeling of freedom feels so much better than clutter!
I ran across this Waldorf Chicken Salad recipe in an old cookbook from New York. I am typically a very plain chicken salad kind of gal but thought I would give this recipe a try. It is a wonderful fresh summer salad that I loved! The combination is perfect with the crunch of the celery, the tartness of the apple, and the vinegar added a delicious depth of flavor.
Wine vinegar tends to be milder and less acidic than cider or white distilled vinegar, so they make a great addition to sauces, salad dressing, and marinades.
Waldorf Chicken Salad
- 4 Honeycrisp apples, diced (or other crisp, tart,and sweet apple)
- Mayonnaise, to taste
- White wine vinegar
- 4 whole chicken breasts, cooked, and picked clean from bones, and chopped
- 1 c. walnuts, coarsely chopped
- ½ to 1 c. chopped celery
- 1 tsp. poppy seeds
- Leaf lettuce
- In a large bowl combine enough white wine vinegar with the mayonnaise to create the consistency of salad dressing.
- Add the chopped apples, chicken, walnuts, celery and poppy seeds.
- Chill for a few hours before serving. Serve on leaf lettuce.
A few weeks ago I had a hard drive crash, and sadly I had not backed anything up in a while. Isn’t that the way it always goes. We get comfortable and we’re just rolling along and then boom! I lost many photos and a Photoshop program that I have used daily for years. I’m not sure why, maybe because they have now switched the the Creative Cloud, but I can not get the program to reinstall. I am weighing a few cheaper options at the moment but as of now I do not have anything. As soon as I have a new photo program up and running I promise to make this casserole for a new photo!
For now I would like to share this old family favorite. My mother-in-laws Chicken Poppy Seed casserole is wonderful. It’s one of Savannah’s favorites and a great dish when you need to carry something to a friend recovering from surgery, a potluck supper, family reunion, or as we do here in the south take to the family of the deceased. (Yes, we really do that!) It’s quick and easy to prepare and can even be made with a purchased rotisserie chicken. It’s a great weeknight meal served with a fresh vegetable or salad and don’t forget the cranberry sauce! 😋
Chicken Poppy Seed Casserole
- 4 chicken breasts
- ½ c. butter, melted
- 1 sleeve Ritz crackers, crushed
- 1 tsp. poppy seeds
- 1 (8-oz.) container sour cream
- 1 (10.75-oz.) can condensed cream of chicken soup
- 2 to 3 c. shredded Cheddar cheese
- Place the chicken in a large pot and cover with water. Bring to a boil over high heat, the reduce to medium, cover and simmer until the chicken is cooked through. Drain the water and shred the chicken.
- Preheat the oven to 350° F. Combine the butter, crackers, and poppy seeds in a bowl, set aside.
- Blend the sour cream, cream of chicken soup, and about half of the shredded cheese in a large bowl. Add the chicken and mix to combine.
- Pour chicken mixture into a lightly greased 9 x 13-inch baking dish. Sprinkle with remaining shredded cheese. Top with cracker mixture.
- Bake in preheated oven until cheese has melted and sauce is bubbly, 25 to 30 minutes.