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.
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.
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
- 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.
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
1.4 lbs ground turkey meat
1/2 onion, chopped
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
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?!