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.

14-Day Reset Day 9 & 10

Let's talk about yesterday.  I started out on a good foot but ended on a relapse.  I was able to do some prep this afternoon for tomorrow's breakfast.  I may prepare one of my snacks tonight but not sure.

No pictures were taken of the meals.  I meant to for tonight but was hungry and totally spaced out!

Breakfast for both days was similar to the Breakfast "Use it Up" Scramble.  I didn't use the ground turkey but did use lots of veggies like broccoli, zucchini, green pepper, and a mushroom.  Used egg substitute. Seasoned with Bacon Bacon, Onion Onion, and Seasoned Pepper.

Yesterday's lunch was the leftover Pesto Chicken & Veggie Skillet.  Today was a Big Sexy Salad with the Salsa Beef and Citrus Herb Vinaigrette Dressing.

Snacks were almonds, carrots, and cucumber slices.

Dinner last night was pizza from Papa Murphy's.  Tonight I fixed Roasted Salmon & Veggies.  The veggies were broccoli and carrots.  I will be using the leftover salmon for salads.

Hard to believe we are halfway through this week.  I need to prep tomorrow's dinner as it needs to marinate at least 2 hours to overnight.  Guess I won't make the snack mix.  I'm tired.

14-Day Reset - DAy 8

Success!  Week 1 resulted in a weight loss of 3.3 pounds.  Just what I wanted.  Some of the benefits I've seen with this program - no sleepiness in the afternoons (especially an hour after lunch).  Reason - no (or very little) carbs.  Now on to Week 2.

I kind of mixed up the menu again but did stay on track.

Breakfast was a repeat from last week with the Overnight Chia Breakfast Pudding with fresh fruit.

No morning snack - I was so busy training new staff that time got away from me!  So, ate some of the snack items with my lunch.

Lunch was the Salsa Beef Salad with the Citrus Herb Vinaigrette Dressing.  I used kale & spinach instead of romaine.  I used celery, black olive slices, and a slice of green pepper.  Had a few carrot sticks to go with it

Afternoon Snack consisted of almonds and a few more carrot sticks.


Dinner - Pesto Chicken & Veggie Skillet.  Oh my, loved this!  I kind of screwed up the pesto sauce but it was still delicious.  I did several substitutions in regards to the vegetables - green beans instead of asparagus, mushrooms instead of sweet peppers.  I also used our Avocado Oil instead of olive oil.  I also left out the Aged Balsamic Vinegar of Modena.

Chicken Alfredo Crescent Ring

I used magic chicken for this recipe.  So yummy.  Added a little extra flavoring to this recipe.  This would make a great appetizer for parties like the upcoming Superbowl!  Are you a Patriots or Eagles fan?  I'm actually neither but hope the Eagles win.  You could use beef or pork as well.  Maybe salmon or tuna.

Ingredients:

3 c shredded cooked chicken (such as rotisserie)
1 (15 oz) jar creamy Alfredo sauce
1 c shredded mozzarella cheese
2 Tbsp Dried Tomato & Garlic Pesto Mix
2 (8 oz) tubes refrigerated crescent rolls
3 Tbsp butter, melted
1 tsp Garlic Garlic Seasoning
1 Tbsp grated Parmesan cheese

Instructions:

1.  In large bowl, combine first 4 ingredients: salt and pepper as desired.  Set aside.

2.  Preheat oven to 375 degrees F.  Remove crescent rolls from tubes and separate.  On a large baking sheet, lay out triangles in a ring so short sides of the triangles create a 5-6 inch circle (dough should overlap about 1 inch, creating a sun pattern).


3.  Arrange chicken mixture on half of each triangle closest to center.  Gently pull triangle tips up and over chicken mixture, tucking tips under bottom layer to secure, creating a ring.

4.  In small bowl, combine butter and Garlic Garlic Seasoning.  Brush over dough; sprinkle with Parmesan cheese.  Bake 19-21 minutes or until dough is golden brown.  Let stand 5 minutes before serving.

Makes 6 servings.  Serve with a garden salad.

Make ahead:  Combine step 1 ingredients in a gallon freezer bag.  Place butter and Garlic Garlic Seasoning in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Chicken Pesto Sub Kabobs

This was an interesting dish to make.  Never thought of having bread on a kabob.  It turned out really well and tasted great!  I usually use Tastefully Simple's Avocado Oil as a substitute for olive oil.  Make sure you soak the wooden skewers.

Ingredients:

3 Tbsp Dried Tomato & Garlic Pesto Mix
3 Tbsp water
2 Tbsp olive oil
2 lbs boneless skinless chicken breasts, cut into 48 cubes, seasoned with salt and pepper
1 c grated Parmesan Cheese
1 (11 oz) pkg refrigerated breadstick dough (12 sticks)
12 (12 inch) wooden skewers
3 Tbsp butter, melted
1 tsp Garlic Garlic Seasoning

Instructions:

1.  Prepare Dried Tomato & Garlic Pesto Mix according to package directions using water and olive oil.  Let cool.  Place in a gallon freezer bag with seasoned chicken.  Seal well; toss to coat.  Add cheese; toss to coat.

2.  Preheat oven to 375 degrees F.  Remove chicken pieces from bag, shaking off excess cheese; set chicken aside.

3.  Separate breadsticks.  Loosely weave 1 breadstick and 4 cubes of chicken onto each skewer in an "s" pattern. Place on a greased large baking sheet.  In small bowl, combine melted butter and Garlic Garlic Seasoning; brush on skewers.

4.  Bake 15-17 minutes or until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer and bread is golden brown.

Makes 6 servings.  Serve with steamed California-blend vegetables.

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Pesto Buttermilk Chicken

This was very delicious.  I'm not crazy over buttermilk but as a marinade, I can handle it.  The chicken was very moist.


Ingredients:

1 C buttermilk or 1 c 2% milk + 1 Tbsp lemon juice
1/3 c mayonnaise
1/3 c grated Parmesan cheese
2 Tbsp Dried Tomato & Garlic Pesto mix
1 tsp Kosher or sea salt
1 1/2 - 1 3/4 lbs boneless skinless chicken thighs or breasts, seasoned with salt and pepper

Instructions:

1.  In a gallon freezer bag, combine first 5 ingredients.  Add seasoned chicken thighs; seal well.  Refrigerate 2 hours or up to overnight.

2.  Prepare grill to medium heat.  Remove chicken from marinade.  Discard bag with marinade.


3.  Place chicken on grill.  Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.

Makes 6 servings.  Serve with Creamy Pesto Pasta.

Make Ahead  & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Cheesy Pesto Wicked Beef - Fix it Fast Meal Collection #4

YUM! YUM!  My all new favorite pasta dish.  We did a few substitutions . . . like gluten free pasta noodles and ground turkey.  We didn't use the cilantro. Oh, we used plain diced tomatoes.  We froze the leftovers and they were just as good!  As you can tell from the photo, I served it with Bayou Bourbon Green Beans and Rustic Herb Breadsticks (those recipes will be posted over the next week).

Ingredients:

1 (12 oz) pkg extra-wide egg noodles
1 1/2 lbs lean ground beef
5 Tbsp Dried Tomato & Garlic Pesto Mix, divided
1 1/2 tsp Onion Onion Seasoning
1 (15 oz) jar 3-cheese Alfredo sauce
1 (14.5 oz) can diced tomatoes with basil, garlic & oregano, undrained
1 c finely shredded Italian-blend cheese
1/3 c fresh cilantro leaves chopped (optional)

Instructions:

1.  Prepare pasta according to package directions to al dente.  Drain, rinse and set aside.

2.  Meanwhile, in large skillet over medium-high heat, add ground beef and 1 tablespoon Dried Tomato & Garlic Pesto Mix; salt and pepper as desired.  Cook and crumble until no longer pink, about 5-7 minutes.  Drain off liquid.

3.  Reduce heat to medium-low.  Stir in Onion Onion Seasoning, Alfredo sauce, undrained tomatoes and remaining 1/4 cup Dried Tomato & Garlic Pesto Mix; simmer 4-5 minutes.

4.  Add pasta and cheese; cook until heated through.  Salt and pepper as desired.  Garnish with cilantro leaves, if desired.

Makes 6 servings.  Serve with a tossed salad and breadsticks.

Make Ahead & Freeze:  Prepare step 1; combine with 2 teaspoons oil & cheese in a gallon freezer bag.  Combine step 2 ingredients in a quart freezer bag.  Combine step 3 ingredients in a quart freezer bag.  Place all bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Pesto Pork Chops - Fix it Fast Meal Solution #1 (Fall Collection)

For a change of pace from chicken, this was delicious.  We don't eat pork very often but to make this was a treat.  And it didn't take long!  The Tastefully Simple products used are available year-round.  Of course, like all of our recipes, you can make  your own substitutions.  Chicken breasts with cream of chicken soup would be good.  Cubed steaks with cream of mushroom soup would be another option.

Ingredients:

2 Tbsp all-purpose flour
2 Tbsp grated Parmesan cheese
1 tsp salt
1/2 tsp black pepper
6 boneless pork loin chops (about 1 1/2 lbs)
2-3 Tbsp olive oil (I used Avocado Oil).
1 (10 1/2 oz) can condensed cream of celery soup
1 1/2 - 1 3/4 c milk
1/4 c Dried Tomato & Garlic Pesto Mix
1 Tbsp Onion Onion Seasoning
1 (2.8 oz) container of French-fried onions.

Instructions:


1.  In shallow dish, combine first 4 ingredients.  Coat pork chops in flour mixture.

2.  In large skillet, heat oil over medium-high heat.  Add chops and cook 3-4 minutes per side or until lightly browned.  Remove chops.

3.  Reduce heat to low.  Add soup, milk, Dried Tomato & Garlic Pesto Mix and Onion Onion Seasoning; whisk to combine.

4.  Add chops; simmer 12-15 minutes or until internal temperature reaches 150 degrees on an instant-read food thermometer, stirring occasionally.  Sprinkle with French-fried onions when serving.

Makes 6 servings.  Serve with mashed potatoes and Bayou Bourbon Green Beans (recipe later).

Make Ahead & Freeze:  Prepare step 1; place chops between sheets of wax paper in a gallon freezer bag.  Combine step 3 ingredients in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Creamy Pesto Pasta & Turkey - Dinner Mixers Remix #1

As the recipe card indicates, remix your leftover Pesto Turkey Burgers into this delicious recipe.  We enjoyed this dish but actually liked the burgers as they were.



Ingredients:

1 pkt (10g = approx 2 tsp) Dried Tomato & Garlic Pesto mix
2 Tbsp water
1 1/2 Tbsp olive oil
1/2 c half & half
1/4 c grated Parmesan cheese
1 pkt (14g = approx 3 tsp) Onion Onion Seasoning
2 c cooked pasta (such as penne, rotini, bowtie)
2 leftover Pesto Turkey Burgers

Instructions:

In large microwave-safe bowl, combine first 3 ingredients.  Microwave on High 30 seconds.  Whisk in half & half, cheese and Onion Onion Seasoning.  Continue microwaving 1 minute, stirring occasionally.

Stir in pasta.  Microwave on High 30 seconds.  Remove; set aside.  Place burgers on a microwave-safe plate.  Microwave 1-2 minutes or until heated through.

Serve burgers over pasta.

Makes 2 servings.

Work Lunch Suggestion:  Prepare through step 1.  Stir in pasta.  Divide between 2 microwave-safe storage containers.  Refrigerate up to 2 days.  Continue with step 2, microwaving pasta an additional 1-2 minutes.

Pesto Turkey Burgers - Dinner Mixers #1

Something new from Tastefully Simple - the kit contains just enough spices for you to use for the recipes supplied.  In the ingredients, it will be listed as identified in the recipe.  However, I will give you an estimated amount if you want to make it using your "leftover" spices.  In this recipe, we didn't fix it as a sandwich but as a patty.

Ingredients:

2 Tbsp Dried Tomato & Garlic Pesto Mix
2 Tbsp water
2 1/2 tbsp olive oil, divided
1 Tbsp grated Parmesan cheese
1/2 c mayonnaise
1 1/2 lbs lean ground turkey
1/2 c plain panko bread crumbs
1 large egg, beaten
6 slices mozzarella cheese
4 ciabatta rolls or hamburger buns, toasted
lettuce leaves, tomato slices, optional

Instructions:

In large microwave-safe bowl, combine first 2 ingredients with 1 1/2 tablespoons oil.  Microwave on high 30 seconds.  Let cool.  Stir in Parmesan cheese.  Place half the pesto in small bowl and mix with mayonnaise.  Salt and pepper as desired.  Set aside.

Add turkey, bread crumbs and egg to the remaining pesto in the large bowl.  Salt and pepper as desired.  Form into 6 patties.


In large skillet, heat remaining 1 tablespoon oil over medium high heat.  Add patties.  Pan-fry, turning occasionally, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 8-10 minutes.  Top with cheese slices.

Place on toasted rolls.  Top with pesto mayonnaise, lettuce, and tomatoes, if desired.

Makes 6 servings.  Serve with Italian Fries (recipe later).

Grilled Salmon

Okay . . . it was a short break from the meal solution kits.  But look what you can do with your extra seasonings!  We enjoy eating fresh salmon.  There are so many different ways of seasoning it before grilling or broiling.

I used the following Tastefully Simple seasonings:

Garlic Garlic Seasoning
Garlic Pepper Seasoning
Dried Tomato Garlic Pesto

I sprinkled them on the salmon fillets (about 1/2 Tbsp to 1 Tbsp each spice on each half).  Grill or broil the salmon fillets until done.

Is this Goulash or is it Spanish Rice - a one skillet meal

I like making quick meals with whatever I have on hand.  This is one of our favorites and I use leftover Tastefully Simple spices.  It is easier for me to list the ingredients but not the quantities as it is more of according to your taste.  I used 99% fat free ground turkey breast and about 1 tablespoon for each of the seasonings.  I also used instant brown rice (about a cup).

Ingredients: 


1 lb ground meat
Dried Tomato & Garlic Pesto
Garlic Garlic
Onion Onion
Salt-free Seasoning
1 can mushrooms
1 can tomato sauce
1 can kidney beans
Rice

Instructions:  


Brown meat with seasonings.  Add mushrooms (not drained), beans (undrained),  and tomato sauce.  Add enough rice to absorb any liquid.  Bring to a boil then simmer until rice is cooked.

Tuscan Beef Stew - Cozy Meal Collection #6

I like beef stew but am not crazy about eating it as leftovers.  However, this was fantastic!  Not like your everyday beef stew.  This doesn't have the gravy.  Will eat the leftovers of this one!  Oh, and I forgot to add the cream cheese but it didn't make a difference for us.  We didn't use the artichoke hearts.  We also, didn't use stew meat but used stir fry strips.  This means you can change it up as well to meet your dietary needs or tastes.  Next time we make it, we plan on adding potatoes or carrots to replace the artichokes (also, to give it more color).


Ingredients:

1 1/2 lbs beef stew meat
3-4 Tbsp Dried Tomato & Garlic Pesto Mix
14 oz can artichoke hearts, drained & cut in half
4.5 oz jar sliced mushrooms, drained
14.5 oz can petite diced tomatoes
1/2 c dry red wine (optional)
4 oz cream cheese, cubed

Serve tonight:  Combine first 5 ingredients and the wine, if desired, in a greased slow cooker.  Cover; cook on low 6-8 hours.  Add cream cheese; stir to combine.  Salt and pepper to taste.

Freeze for later:  Combine first 5 ingredients and the wine, if desired, in a gallon resealable freezer bag; freeze.  Thaw completely.  Prepare as directed above.

Makes 6 servings.  Serve with warm biscuits.

I really love our TS to You program.  Takes the mystery out of "What's for dinner?".

Sweet Potato & Black Bean Soup - #3 Cozy Meal Collection

Oh my, talk about delicious.  and the leftovers made fantastic lunches on these cold days.  This was from last month before our vacation.  Glad I had the leftovers as we haven't quite restocked our cupboards for making new meals.



Ingredients:  

1 red bell pepper, diced
1 Tbsp Onion Onion Seasoning
2 (14.5 oz) cans beef broth
15 oz can black beans, undrained
15-16 oz can chili beans in mild or medium sauce
3-4 Tbsp Dried Tomato & Garlic Pesto mix
1 lb yams or sweet potatoes, peeled and cut into 1 1/2 inch cubes
1 lb lean ground beef or turkey, browned and drained (optional)
1 tsp chili powder (optional)

Serve tonight instructions:  Combine all ingredients in greased slow cooker.  Cover; cook on low 5-6 hours or until potatoes are fork-tender.  Salt and pepper to taste.

Freeze for later instructions:  Combine all ingredients except yams or sweet potatoes in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely.  Prepare as directed above.

Serve with biscuits or a slice of crusty bread.

Makes 6 servings.

Now, the modifications I did - eliminated the red pepper as hubby doesn't care for it (I added the green beans for flavor & color instead).  I also used ground venison instead of beef/turkey.

tip for crockpot:  Use the crockpot liners instead of greasing.  Makes clean-up a snap!.

Lasagna

My husband and son love homemade lasagna.   Most of my postings on this blog have been freezer meal ideas, quick dinners, or crock-pot meals.  This is NOT one of them.  However, since it makes six servings, you can freeze the leftovers (really delicious).

This time, I made it totally gluten-free, low sodium, and low fat.  I'm going to list the original ingredients but note that I did a lot of substitutions.  

Ingredients:

1 lb very lean ground beef (I used turkey)
12 oz no-salt added tomato paste
2 cups water
1 tsp basil
1/8 tsp pepper
1 tsp onion powder (I actually used 1 Tbsp Onion Onion)
1/2 tsp garlic powder (I actually used about 1 tsp Garlic Garlic)
2 Tbsp sugar (I actually used Splenda)
2 Tbsp cider vinegar
3 Tbsp unsalted margarine (I used unsalted butter)
1/4 cup flour (I used fava bean)
1 cup skim milk (I used 1%)
1/2 lb low sodium grated cheese (I used mozzarella)
1/2 lb lasagna noodles

Instructions:

Brown the meat (I add the seasonings here, including about 1 Tbsp Dried Tomato & Garlic Pesto); drain off any fat.  Add the tomato paste, water, seasonings and vinegar; simmer 25 minutes.  I usually add a can of mushroom stems & pieces (no-salt added, drained and using the liquid as part of the water).

While the sauce is simmering, make the cheese sauce:  melt the margarine over low head and add the flour; stir with a wire whisk for a couple of minutes; add the milk and stir with the wire whisk; cook over low heat for about 5 to 10 minutes; remove from heat and stir in the grated cheese.

Cook the lasagna noodles as directed on the box, except do not add salt to the cooking water; drain.

In a shallow baking dish assemble the lasagna:  Spoon a little of the meat sauce, spread a layer of a third of the cooked noodles, add a layer of cheese sauce.  Repeat until all are used up, ending with a cheese layer.  (Usually 3 layers).  Bake in 350 degree oven for about 30 minutes; let stand for about 10 minutes before cutting.

You can assemble the lasagna ahead of time, refrigerate, and heat later.  Allow more time to heat through if it has been refrigerated.

Serve with garlic bread (ours was made with Tastefully Simple Gluten-free Beer Bread with Italian Garlic Bread Seasoning) and a green vegetable (I usually use green beans or broccoli).

Slow Cooker Cheese Tortellini Soup

 2 cans diced tomatoes
1 block cubed cream cheese
1 lb cooked sausage
4 cups chicken broth
19 oz bag frozen cheese tortellini

2 Tbsp Tastefully Simple Dried Tomato & Garlic Pesto   

put all ingredients with the exception of the tortellini in a slow cooker.  Cook on low 4-6 hours.  Add tortellini the last hour as you don't want it to get overcooked.  If too saucy, cook with lid off last 30 minutes (or use less broth).

Serve with a salad and garlic bread.

Makes 6 servings.

Pesto Pork Crockpot Meal

3-4 lbs Pork Tenderloin
2 Tbsp Olive Oil
3 Tbsp  Dried Tomato & Garlic Pesto
13 small red potatoes

Place pork tenderloin on bottom of greased slow cooker.  Put red potatoes on top.  Sprinkle with Dried Tomato & Garlic Pesto.  Cook on low for 6 hours.