Pesto Turkey Burgers

 We love eating burgers.  However, we're not into all the bread with having to watch carbs and gluten.  Yeah, we had fried potatoes - that's kind of why we eliminated the buns.  I probably should have prepared a vegetable like green beans but spaced out on the time.

Original recipe is on a previous blog post from 2016 or you can print it out from our website.  Here are the modifications:

• Avocado Oil instead of the Olive Oil
• 99% fat-free ground turkey instead of lean
• regular bread crumbs instead of the panko bread crumbs
• Liquid egg substitute instead of regular egg
• sliced medium cheddar cheese instead of mozzarella cheese
• didn't mix the pesto with the mayonnaise
• no extra salt & pepper (not listed in the ingredients but mentioned in the instructions)

Oops!  I just noticed that the parmesan cheese was to go into the pesto and I had added it to the ground turkey.  Oh well, it was still delicious.  The pesto that was supposed to be mixed with the mayo, I sprinkled on top of the burger while I was grilling it before adding the cheese slices.

This makes 6 patties (except I only made 5).  Grilled 2 of the patties and froze the rest for a later meal.

This was the Dried Tomato & Garlic Pesto Mix with water.  Microwaved.  The Avocado Oil was added afterwards (another oops!) 

Here I was mixing the ground turkey, bread crumbs, egg, half of the pesto, and the parmesan cheese before forming into patties.

This is "grilling" the patties along with the potatoes.  After flipping, I topped it with the remaining pesto mix.  Then the cheddar cheese slices.

The whole meal took about 30 minutes. It's kind of nice to look back at some of the old recipes and make them again.

Bayou Pork Fried Rice

 Another delicious dinner prepared in about 30 minutes.  Of course, I did some modifications.  That's the neat thing about our Tastefully Simple recipes, they can be modified to meet your own tastebuds!

The original recipe is on our website.  My modifications include:

• 
  using our Avocado Oil instead of the vegetable oil
• using liquid eggs instead of whole eggs
• using Madagascar Pink rice instead of white or brown rice (note:  this takes longer to cook)
• eliminating the green onions

I also didn't use salt and pepper as the directions indicated.  I didn't use as much of the Bayou Bourbon Glaze or broth (actually used half the amount called for as I had ran out of the Bayou Bourbon Glaze).

Scrambled the eggs while waiting for the rice to cook.

browned the pork that was cut into strips.  I screwed up and bought chops that had bones instead of the boneless.  So didn't have as much meat as the recipe called for.

added the rice and frozen veggies.

added the sauce then the scrambled eggs.

This makes 6 servings.  Because I didn't fix another vegetable to go with it, we ended up having a second helping.  I froze the remainder to have at a later date.

Citrus Herb Chicken with Strawberry Salsa

Oh my!  This was delicious!  I plan on using the leftover chicken and salsa on my salad for lunch today.  This recipe came from our Dairy & Grain Free meal kit a couple of years ago.  Perfect Weight Watcher's recipe - it is only 2 Personal Points (due to the avocado oil).

The original recipe can be found on our Tastefully Simple website.  I did some modifications - actually I eliminated a couple of items that we don't care for.

• sliced green onions
• jalapeno pepper

This recipe calls for advance preparation - marinating the chicken at least 2 hours before cooking.

I also made up the salsa right before cooking the chicken so it had a chance to mingle the flavors.

We didn't grill the chicken but "fried" it on the stovetop.

I served it with steamed broccoli seasoned with our Seasoned Pepper.  This recipe makes six servings.  We will be using the leftovers for our lunches.  You could easily freeze the marinated chicken (before grilling).  Not sure what you would do with the extra salsa as that wouldn't freeze well.

You could use pork instead of chicken.

Bon Appetit!

Asian Beef & Veggie Skillet

 

I made the above recipe from our 14-Day Reset Program Guide.  We've had this a couple of times before.  I decided to try it again and this time it was much better.

Original recipe is on our website.  I did the following modifications:

• 99% lean ground turkey
• eliminated the sweet peppers
• used 1/2 tablespoon of the Si Si Cilantro Seasoning

Next time, I will probably only use one teaspoon of the seasoning as my husband could still taste the spiciness.   I sliced whole mushrooms instead of buying a package already sliced.  I also grated my own carrots.

The recipe said to use a large skillet.  But as you can see, mine was more like a medium size.  Here, I'm browning the ground turkey.

I then added the veggies and seasoning.  As I was stirring, I ended up cutting the mushrooms into smaller pieces. 

 

I then added the riced cauliflower.  Mixed it in real good and allowed it to heat up.  While that was happening, I did the thickening sauce.

Using a one-cup measuring cup, I used a low-sodium beef broth and added the coconut aminos to it.  Then using a small whisk, mixed in the cornstarch.

I then poured the liquid into the skillet and stirred frequently until the sauce had thickened.

This makes five servings.  We actually had seconds.  I was able to dish up a couple of small containers to freeze for later eating.