Healthy Recipes to Keep You Fit and Fabulous

Archive for the ‘Turkey’ Category

Turkey Meatballs

Last night was a rainy one here in Orlando.  I don’t know what it is about rainy weather, but it seems to always call for comfort food!  To me, Italian = ultimate comfort food.  I decided to make classic spaghetti and meatballs, using my recipe for Turkey Meatballs to lighten it up.

Turkey Meatballs

Servings: 4 (3 meatballs each)

Ingredients: 

1.3 lbs. ground turkey meat

1 tablespoon capers

1/2 cup Panko breadcrumbs

1 egg

1/2 teaspoon of:

garlic powder

salt

pepper

red pepper flakes

basil

oregano

1 tablespoon Extra Virgin Olive Oil

Directions:

Preheat oven to 350 degrees.

In a bowl, add all of the above ingredients.

Use your hand to combine all the ingredients with the turkey.

Working with approximately 2 oz. portions, roll the meat in between your hands until you form a perfect ball.  Lay them on a nonstick cookie sheet, and pop them in the oven for 20-25 minutes.

Serve on top of whole wheat spaghetti with your favorite marinara sauce.

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Other meals of the day…

Breakfast

Fage 0% Greek Yogurt topped with fresh strawberries.

Lunch

Organic Girl 50/50! topped with tuna salad (made with 1 tablespoon Light Mayo, 1 tablespoon Dijon mustard), garbanzo beans and Organicville Sesame Goddess Dressing.

Workout

After taking a week off from BodyPump, I was definitely ready to get back to lifting weights.  I went to the gym ahead of the scheduled class time so I could get in some cardio beforehand.  I did 25 minutes on the elliptical before Pumping it up 🙂 .

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Leftover Salad

Breakfast

The yogurt bowl is ruling my life these days.  I’m trying to keep carbs to a minimum during the week, just for the next few months, in an effort to look bueno in my wedding dress.  We’ll see how long that lasts.  All this really means is that instead of having a carb-heavy breakfast, followed by a sandwich for lunch and something carb-y with dinner, I’m trying to stick with yogurt-centered breakfasts and salad-heavy lunches.

I filled a bowl with Fage 0% Greek Yogurt, topped with a handful of Honey Bunches of Oats with Almonds, for some crunch.

Lunch

Corey and I were talking last night about our favorite lunches.  He asked me what I would eat for lunch if I could pick anything to make at home every day.  I said, “Honestly, I just like leftover dinner on top of lettuce!”

Anytime we have a little leftover chicken, fish, or even burgers, with some steamed or roasted veggies on the side, I love to chop up some Romaine lettuce and throw the leftovers on top (heated, of course).  I just add a few other salad toppin’s and my favorite dressing, and lunch is ready to go.

Yesterday’s creation was a small leftover turkey burger and steamed brussel sprouts with a sprinkle of 2% cheddar cheese and Naturally Fresh Ginger Dressing, on top of a bed of Romaine.

Workout 

I put off my workout for as long as possible yesterday.  Generally, I really prefer to wake up in the morning and get my workout over with.  It’s a great feeling to be finished and know that you can spend the rest of the day doing other things.  If I don’t, the thought of having to workout later looms over my head all day.  Yesterday was one of those days.

I loaded up my iPod with all kinds of new songs (basically 3 new Nicki Minaj jams, duh), and headed out the door around 4:00PM for a run.  Well, that didn’t last long, thanks to some shooting leg pains and a severe thunderstorm over my head.  I made it for about 10 minutes before coming inside to complete a treadmill workout for 35 minutes.

Dinner

Corey and I needed to make a grocery store run, so we decided to eat dinner first at one of my favorite places- Green Lemon Cafe.  I ordered my go-to salad- Tuna with Balsamic dressing.

Afterwards, we decided to venture over to Whole Foods next door.  After realizing that we could barely afford a lemon in that place, we started to make our way out the door.  And then, the bakery caught my eye.  Everything looked so great!  I picked out a Vegan Chocolate Chip Cookie that was size of my face for us to share.

Corey also picked up a treat.

His version of the word “treat” and my version are clearly very different 🙂 .

What is your favorite leftover meal? 

Nothing to Do

For the first time in a full year, I officially have absolutely nothing to do.

I am not complaining!

I’ve spent the last year working my butt off trying to finish my nursing pre-requisite classes, working different jobs, and dealing with lots of stress.  I honestly couldn’t see the light at the end of the tunnel, but now, I’m finished!

On Friday, I finished my last day of a week-long training course to become a Certified Nursing Assistant.  Now that I’m done with that, I just have to wait for a letter telling me when and where I can take the state board examination.  I will have to take a written exam, and then complete 3 different nursing skills that a supervisor will choose at random.  Once I pass, I can start applying to jobs!  Fortunately, there are a lot of places hiring CNA’s right now, so getting hired shouldn’t be a problem.  I cannot even express how excited I am at the thought of finally having a job- and not just any job, a nursing job!  I hope that letter gets here SOON.

For now, I’m definitely savoring every precious moment of down time that I have, because I know my schedule will be back to crazy in no time- especially when I add wedding planning and nursing school to the mix!

Breakfast

I made a delicious yogurt bowl yesterday, made with a cup of Fage 0% Greek Yogurt, a handful of Honey Bunches of Oats with Almonds, sliced strawberries and a drizzle of honey.

I’ve decided that honey + Greek yogurt is the ultimate combo.

Lunch

Yesterday’s lunch was something a little different, and totally inspired by Julie at Peanut Butter Fingers!

I made one of her “Cheese and Jelly Bagelwiches”, served with a side of baby carrots.

I spread a toasted whole wheat bagel thin with a little strawberry preserves, and melted a slice of Meunster cheese on top.  Delish!

Dinner

When Corey got home from work, we tossed around some dinner ideas before deciding that turkey burgers sounded perfect.  Corey seasoned the meat with garlic powder and a little BBQ sauce, and then I made the patties and popped them under the broiler for 10 minutes.

We served our burgers with steamed broccoli, brussel sprouts, and some Sante Fe rice.

Backyard Turkey Burgers

Workout

I woke up early Thursday morning in the mood for a spin class!  OK, that’s a complete lie.  I woke up in the mood to sleep until 12 and do nothing all day, but I forced my butt out of bed at 7:30, and headed to the gym for an 8:45 spin class.

Breakfast

I toasted a whole wheat sandwich thin and topped it with a childhood classic- peanut butter, bananas and honey!

Lunch

I’m still trying to figure out the best way to eat throughout the day, due to my new class schedule.  I have to leave my house at 12:40 in order to be in my seat a little before 1:30.  Class runs until 4:45…so when the heck do I eat lunch?!  I’m usually not hungry around noon, so I decided to try packing my lunch and eating in the car.  Part 1 of my meal was a Lemon Chobani Greek Yogurt:

At around 3:00, our professor gives us a 20-minute break.  I took that opportunity to run out to my car and eat a salad that I packed.  It included butter lettuce, red and yellow bell pepper strips, and Naturally Fresh Ginger Dressing <—– amazing.

I forgot that ginger dressings tend to fall under the “less is more” approach, so this was a little too dressing-heavy for my taste.  I’ll be more careful next time!

After I finished eating, I went back to class to spend another 2 hours pretending I know what all of these numbers represent:

Dinner

My family visits North Carolina every year, and one of our food traditions is to go to Backyard Burgers.  I always thought this fast-food restaurant was indigenous to NC, but I came to find that we have one here in Orlando.  Fortunately, I have managed to steer clear of the burger joint, but that doesn’t mean I can’t recreate my favorite BBQ Bacon Burger at home!

I loosely followed my own recipe for BBQ Turkey Burgers, and Corey put them on the grill.  I decided that one little slice of regular bacon won’t kill me, so I topped my little burger-of-love with a crispy slice.

We served our burgers on whole wheat sandwich thins.  On the side, we enjoyed plenty of sweet potato fries and steamed broccoli.  Delish!

Hope you’re weekend is off to a great start- I’m heading to Ft. Lauderdale today!  

A Sister’s Request- Healthy Burgers

Let me start out by saying that I am very happy that the stormy weather is gone, and Orlando is now looking just the way I like it:

Breezy, sunny and beautiful.

Breakfast

I woke up yesterday not feeling good at all.  Something warm and sweet sounded perfect for breakfast, so I made myself a peanut butter and banana bagel thin sandwich:

As soon as I ate it, I crawled right back into bed!  I spent most of the day in my pajamas doing absolutely nothing.  I forgot to mention, I’ve been on sort of a “forced” vacation this week- the public schools are on Spring Break, so I haven’t had to work this week.  I’ve enjoyed sleeping in and only having to worry about my classes for the week.

Lunch

I made the same sandwich I had yesterday, consisting of a whole wheat sandwich thin, deli turkey, mustard and reduced-fat provolone cheese:

A little while later, I was still hungry, so I decided to make a smoothie.  I added a new addition to my smoothie, which I am really loving! Cooked oats.  Yep, that’s right!  If you’re an avid health blog reader, you probably consider this to be normal, but if you’re not…I’m sure you think it’s gross.  Don’t knock it ’til ya try it!

Into the blender went:

  • 7 frozen strawberries
  • 1 banana
  • 1/3 cup nonfat Greek yogurt
  • 1 scoop Muscle Milk Chocolate Protein Powder
  • 1/2 cup cooked oats
  • Splenda
  • 1/2 tablespoon peanut butter
  • Handful of ice cubes

The oats made it thicker and gave it more of a milkshake consistency, and it definitely kept me feeling full for much longer than my usual smoothies.

Before I left for class, I decided to prep dinner so that Corey could make it while I was on my way home.

My sister has been bugging me for weeks to come up with a healthy version of a cheeseburger.

Pwetty Pweeeease?!

I told her I already did make a healthy burger when I made Asian Turkey Burgers, but I think she wanted something a little more traditional.  Therefore, BBQ Turkey Burgers were born last night!

BBQ Turkey Burgers

with Sweet Potato Fries


Servings: 5

Ingredients:

1.4 lbs ground turkey meat

1/2 onion, chopped

1 egg

2 tablespoons BBQ sauce (I used Sweet Baby Rays)

2 teaspoons Worcestershire sauce

2 teaspoons garlic powder

2 teaspoons steak seasoning

1 teaspoon salt

Whole Wheat buns or sandwich thins

For the fries:

At least 1 sweet potato per person

salt + garlic powder

Cooking spray

Directions:

In a mixing bowl, add all of the above ingredients, and use your hands to mix it together until well combined.

Use your hand to lightly “score” the meat into 4 sections.  Use the scoring marks as a guide to scoop out the appropriate portions of meat for each burger (I chose to make 5 burgers, meaning I split the last 4th of the meat into 2).  Use your hands to form patties out of the meat:

Cover and refrigerate for at least 30 minutes.

Preheat a grill or indoor grill pan, spray with nonstick spray, and cook the burgers over medium heat, until cooked all the way through (no pink).

During the last few minutes of cooking, add a slice of reduced-fat provolone cheese (or any cheese of your choice) on top of each burger.

For the fries:

Preheat oven to 400 degrees.

Peel the sweet potatoes (it’s OK to leave some skin on):

Cut into “fry” shapes, and spread out on a baking sheet. Spray with nonstick spray, sprinkle with salt and garlic powder, and toss them around to coat evenly.  Place in the oven for 30 minutes.

(I left a Post-It note of instructions, to make it man-friendly for Corey)

I used a whole wheat sandwich thin as the bun, and served our burgers and fries with a side of Steamfresh Lightly Sauced Carrots, Broccoli and Cauliflower with Cheese Sauce.

The burgers were moist and flavorful, but the fries were definitely my favorite part! WHY have I not made these before?!

 

Sweet ‘N’ Spicy Turkey Meatloaf

It’s been a long time since I was able to just sit at home and watch Food Network, but I finally got to have one of those days this week.  I caught an episode of “The Best Thing I Ever Ate: Garlic”, and Ina Garten introduced me to the most delicious-looking meatloaf I’ve ever seen.  I don’t even like meatloaf.  It was a mixture of beef, veal and pork, with a head of roasted garlic thrown in the mix.  The chef served it with a sort of meatloaf au jus over the top.  My mouth was watering.

Since seeing that glorious meatloaf, I’ve been telling Corey all week that I was going to make my own version of it.  Healthified, of course.  Tonight, I finally got around to it!  I searched the internet for some tips and tricks, and compiled a recipe of my own for this sweet ‘n’ spicy creation.

There were two perks to making this dinner.

A) I got to use my new garlic press that Corey found for me at a garage sale

 

 

 

 

And B) I got to finally use my loaf pan by Giada de Laurentis!

It’s the little things in life.

Sweet ‘N’ Spicy Turkey Meatloaf


Servings: 6

Ingredients:

1.4 pounds ground turkey

2 Spicy Italian Turkey Sausages, removed from casing

1/4 cup beef broth

1 Vidalia onion, chopped

4 cloves garlic, minced

1 teaspoon soy sauce

2 tablespoons tomato sauce

3 teaspoons Worcestershire sauce

1 tablespoon dried parsley

1 cup Panko breadcrumbs

1 egg

For the top:

4 tablespoons ketchup

2 tablespoons BBQ sauce

Directions:

Preheat oven to 350 degrees.  In a saute pan, spray non-stick spray and place over medium heat.

Throw in the onion and garlic and cook until the onions are browned.

Pour in the beef broth and deglaze the pan, scraping up the brown bits on the bottom.  Add the tomato sauce and remove from heat.  Stir in the parsley, soy sauce and Worcestershire sauce.  Allow mixture to cool.

 

 

 

 

 

In a bowl, add the turkey meat and the sausage meat.  Pour in the onion mixture, egg, and breadcrumbs.  Use your hands (washed!) to mix everything until well combined.

Place meat into a loaf pan and use a spatula to spread it around evenly.  Pour the ketchup and BBQ sauce over top and spread into an even layer.

Place in the oven for 40 minutes.  Increase the oven temperature to 400 degrees and cook for another 20-25 minutes, to an internal temperature of 160 degrees. *Tip*: I placed another loaf pan on the bottom rock and filled it with about 3-4 inches of water.  The moisture keeps the meatloaf from drying out.

 

 

Back in Business! Recipe: Asian Turkey Burgers

If anyone were to look up the term “dumb blonde” in the dictionary, I am almost positive my picture would be next to it.  Remember my “broken” camera I’ve been going on and on about?  Well, as soon as I walked out of Best Buy with this little beauty…:

Canon Powershot SD1400

I got home and inserted my memory card from my old camera.  The screen read “Memory Card Locked”.  Oh, crap.  That’s the message that popped up on my old camera! That wasn’t the issue, though.  I had this problem a long time ago on my old camera, and I Googled it and found out that there is a switch on the memory card that you have to push the opposite direction to unlock it.  When the message popped up the second time on my old camera, I had forgotten that the switch was on the actual memory card, and instead, flipped some tiny switched that was on my camera, which then fell off.  Well, as soon as I saw the message on my new camera, all the previous Google-knowledge I obtained months ago came flooding back, and I remembered what the problem was.  I flipped the switch on the memory card, stuck it back in my old camera…and what do ya know? Back to normal.  So, now, I have two perfectly functioning Canon PowerShots sitting in front of me.  However, one is older and is not a beautiful shade of pink.  I guess I have a decision to make!  Anyways, let’s move on to dinner.

I have never been a big fan of ground turkey meat, but, once I started eating healthier, I developed a taste for it.  Even so, I have still never been a fan of turkey burgers.  Corey and I were out of dinner ideas when we shopped last weekend, so we just picked up a package of pre-formed turkey burgers and decided to save them for later in the week when we were feeling less-than-motivated to cook up a big dinner.  That would be tonight.

Turkey meat is very lean, and pretty bland, as well.  You really have to give it some flavor unless you want to bore your tastebuds to death.  I decided to make a marinade for our burgers.  I don’t think marinating burgers is really a normal thing to do, but I gave it a try anyway.  I went with an Asian-flavored marinade, covered the burgers, and refrigerated them for 30 minutes.  After grilling them on an indoor grill pan, I sliced an onion and caramelized it in a saute pan.  I topped the burgers with the onions and served them on Nature’s Own 100% Whole Wheat Sandwich Rounds with a side of roasted broccoli.  The burgers turned out perfectly.  Great flavor, and the grill pan gave them a nice crust on the outside.  Crunchy, delicious, and healthy!

Asian Turkey Burgers


Servings: 4

Ingredients:

 

16 oz. ground turkey, formed into 4 burger patties

5 tablespoons Low-Sodium Soy Sauce

2 tablespoons Stir-Fry Sauce or Teryaki

1 tablespoon Ken’s Herb & Garlic Marinade

1 tablespoon Makoto Ginger Dressing

1 teaspoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon red pepper flakes

1/2 teaspoon paprika

Caramelized Onions:

Servings: 4

Ingredients:

1 white onion, thinly sliced into rounds

2 tablespoons Low-Sodium Soy Sauce

1/2 teaspoon garlic powder

Directions:

After forming patties, place in a container that has a lid.  In a bowl, mix together the above ingredients after “ground turkey”.

Pour marinade over the patties, cover, and refrigerate for at least 30 minutes.

 

 

 

 

After marinating, heat grill or grill pan, spray with nonstick spray (for grill pan), and cook burgers about 5 minutes on each side, or until no longer pink in the middle.

 

 

 

In a saute pan, spray with nonstick spray and add the onions.  Cook for about 5 minutes, add soy sauce, and then cook for another 5-10 minutes, or until caramelized.  Top burgers with the onions and serve on whole wheat buns.

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