Tag: cilantro

Banh Mi Turkey Burgers

 

Banh Mi Turkey Burgers

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
 
Author:
Serves: 4
Print
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. To make sauce whisk the yogurt and Sriracha in a small bowl and set aside.
  4. 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.
  5. To assemble, place burger on lettuce leave or bun and top with Sriracha Sauce and a tablespoon or so or the pickled vegetables.
Notes
WW Freestyle Points = 1 point per serving

 

Shrimp Verde Flatbread

Shrimp Verde Flatbread

Today’s recipe comes straight from Weight Watchers.  I was quite shocked when I first tried it. Who knew Weight Watchers had such awesome recipes?

I want to tell you a little story just as a testament to just how good this Shrimp Verde Flatbread is. Greg was out of town on business the night I made this for myself. Wes lives at the house, works during the day and works on his masters online at night. He is not the most daring person when it comes to his food. He is a meat and potatoes kind of guy, and he is perfectly happy that way. Many times when Greg is traveling, Wes and I do our own thing for dinner. He will grill up something for himself while I make my own meal. Wes was in the kitchen when I took this flatbread out of the oven, so I asked him to try it. About the only thing he gets excited about it football, hunting, and fishing, so he didn’t say too much other than it was “pretty good.” Pretty good in this house means just okay. However, he went about his business and came up to me a little later wanting to know if I had the ingredients to make another Shrimp Verde Flatbread. I don’t know if I have described him well enough for you to know just how huge this was, but that speaks volumes!

The fresh sauce is really what makes this flatbread so wonderful. When making your flatbread, I have one little tip for you. If you have lime juice that separates from the sauce as you spoon it on your flatbread just leave it in the food processor. I made the mistake of pouring the juice left in the bottom of the food processor bowl onto mine, and it made those areas of the flatbread soggy. I did not do that to Wesley’s and his stayed crispy and delicious!

Shrimp Verde Flatbread
 
Author:
Serves: 1
Print
 
Ingredients
  • 1 Flatout Light Original flatbread
  • 3 oz. cooked shrimp, peeled
  • ¼ c. part-skim mozzarella cheese
  • ¾ c. cilantro
  • 1 medium garlic clove
  • 1 small jalapeño, seeds and veins removed
  • 1 tbsp. fresh lime juice
Instructions
  1. Preheat oven to 375℉. Line a cookie sheet with parchment paper. Place flat-out on parchment and bake for two minutes. Remove from oven and set aside.
  2. In the bowl of a food processor combine cilantro, garlic, jalapeño, and lime juice. Process until well blended and spreadable. Season with salt and pepper.
  3. Spread the green sauce over the flatbread. Arrange cooked shrimp over the sauce and scatter with cheese.
  4. Bake at 375℉ for 4 minutes. Serve immediately.
  5. WW Freestyle Points = 4

 

Fried Chicken Tacos with Buttermilk Jalapeño Sauce

Fried-Chicken-Tacos-with-Buttermilk-Jalapeno-Sauce

If you are looking for a super simple recipe to celebrate Cinco de Mayo, then you have come to the right place.  These tacos start with store-bought fried chicken fingers (or restaurant bought in my case, I went by Zaxby’s).  I  mixed up a packet of Ranch dressing mix for my dressing then combined everything in the food processor for a quick and tasty dressing.  This recipe is a Southern Living recipe, and they suggest that this dressing is also a great dip for wings.  Add more jalapeño for more heat or reduce the amount for less.  This is a great weeknight dinner that you can have on the table in very little time!

Fried Chicken Tacos with Buttermilk Jalapeño Sauce
 
Author:
Serves: 6
Print
 
Ingredients
  • 1 c. refrigerated Ranch dressing
  • 1 lg. jalapeno pepper, stemmed, seeds removed
  • 1 bunch fresh cilantro (about 1½ c. loosely packed)
  • 2 garlic cloves, chopped
  • 1 tbsp. fresh lime juice
  • 12 fried chicken breast tenders
  • 6-inch flour or corn tortillas, warmed
  • Sliced radishes
Instructions
  1. Process Ranch dressing, jalapeno pepper, cilantro, garlic, and lime juice in a blender or food processor 2 to 3 seconds or well blended and almost smooth, stopping to scrape down sides as needed. Place 1 to 2 fried chicken breast tenders in each warmed tortilla. Serve with dressing and sliced radishes.