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
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
- 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
- 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.
I have the pleasure of bringing you this recipe from Destin, Florida. Greg and I are on a fall getaway. The last few years of my life, as a parent, has been an adjustment. With both of my kids in college, unless they need money, they don’t need us around anymore. Being able to pick up and travel without worrying about a school schedules or children’s activities is nice. Greg went deep sea fishing a few times, I have been able to do a little Christmas shopping, and we have had excellent seafood!
Because I am at the beach this week, I am sharing a fabulous ceviche recipe. Ceviche (“suh-vee-chey”) is a marinated seafood salad. It is typically made with raw fish or shrimp, cut into bite-size pieces and marinated in acidic fruit juices, such as lime, lemon, grapefruit and/or orange juice. The citric acid in the juice alters the structure of the proteins of the fish or shrimp and “cooks” it. This technique does not kill bacteria and parasites as well as heat, so it is important to start with the freshest cleanest fish or shrimp possible.
This particular ceviche recipe uses cooked shrimp. For convenience, you could even use thawed frozen pre-cooked shrimp. I used fresh shrimp and cooked them for just 1 to 2 minutes in boiling water. Serve with corn chips or saltines for an incredible light lunch or appetizer.
(This recipe appeared in The Courier Herald on October 28, 2015.)
- 1½ lbs. shrimp, peeled & deveined
- 1 mango, diced
- 1 small red onion, chopped
- ½ bunch cilantro, chopped
- 1 jalapeño pepper, seeds removed & diced
- 4 limes, squeezed
- 4 lemons, squeeze
- ½ orange, squeezed
- ½ grapefruit, squeezed
- Salt to taste
- Bring a large pot of water to a boil. Add shrimp and cook for 1 to 2 minutes. Drain, rinse in cold water, drain thoroughly and set aside.
- Squeeze juice of fruit into a large bowl. Cut shrimp into ½-inch pieces and add to juice. Cover and marinate in the refrigerator for 2 hours.
- Combine diced mango, onion, and pepper in a bowl, add chopped cilantro. Stir into shrimp and juice mixture. Add salt to taste. Cover and marinate for 2 more hours.
- Serve with corn chips or saltine crackers.
Best made the day before serving. However, drain off the citrus juice after the specified marinating time.