Italian Chicken Burgers w/Goat Cheese

Chicken Burgers

Italian Chicken Burger w/Goat Cheese

Italian Chicken Burger w/Goat Cheese

Ingredients

  • 1 lb. ground chicken
  • 2 cloves garlic, minced
  • ½ small onion, finely diced
  • 1 small zucchini, finely diced
  • 1 c. spinach, finely chopped
  • ½ tsp. dried basil
  • ½ tsp. dried oregano
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 3-4 oz. goat cheese
  • 1 tbsp. oil

Instructions

  1. In a mixing bowl, combine all of the ingredients except the cheese and oil.
  2. With hands or wooden spoon mix ingredients.
  3. Split meat in to 5 servings and form into patties around 1 chunk of cheese.
  4. Heat oil in sauté pan on medium heat. Place burgers in pan and cook about 7-9 min. on each side or until no longer pink.
  5. Note: Could also bake in oven at 375 degrees for 20-25 min or until internal temp reaches at least 165 degrees.
  6. Serving suggestions:
  7. Serve on a bed of greens with a slice of avocado on top and a drizzle of olive oil and balsamic vinegar.
  8. Serve on top of spaghetti squash with organic or homemade marinara sauce.
http://busygirlhealthylife.com/italian-chicken-burgers-wgoat-cheese/

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Perfectly Broiled (or Grilled) Salmon

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Perfectly Broiled (or Grilled) Salmon

Perfectly Broiled (or Grilled) Salmon

Ingredients

  • • 1 lb. wild caught salmon
  • • 1-2 Tbsp. butter or coconut oil
  • • ½ tsp. dill
  • • ½ tsp. rosemary
  • • ¼-½ tsp. salt
  • • ¼ tsp. pepper
  • • Juice of 1/2 lemon + lemon slice

Instructions

  1. Set oven to broil (can also grill).
  2. Place salmon in greased/buttered baking dish (foil if grilling).
  3. Sprinkle salmon with dill, rosemary, salt and pepper.
  4. Dollop salmon with butter or oil.
  5. Squeeze lemon juice over salmon fillets. Then top each salmon filet with lemon slices.
  6. Bake or grill for about 10-15 minutes (depending on thickness) or until flakey.
http://busygirlhealthylife.com/perfectly-broiled-salmon/

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Zucchini Sweet Potato Buns

Zucchini Sweet Potato Buns

Zucchini Sweet Potato Buns

Contributed by Stacie Hassing

Ingredients

  • • 1 medium zucchini, shredded (1 ½ cups)
  • • 1 medium peeled sweet potato, shredded (1 ½ cups)
  • • 3 green onions, finely chopped
  • • 2-3 garlic gloves, minced
  • • ½ tsp. chili powder
  • • ½ tsp. crushed red pepper flakes
  • • ½ tsp. salt
  • • ¼ tsp. pepper
  • • 2 tbsp. flour
  • • 3 eggs
  • • 1 tbsp. coconut oil, butter or ghee (clarified butter)

Instructions

  1. • Shred zucchini and sweet potatoes and place in separate bowls. Sprinkle with salt and let sit for 5-10 min. (mean while patty burgers). Then squeeze out as much liquid as possible—this step is important.
  2. • Combine the shredded zucchini and sweet potatoes and the remaining ingredients in a medium bowl.
  3. • Heat oil on a griddle or large pan on medium high heat. Once heated drop ¼ cup portions of zucchini sweet potato batter onto hot griddle. Flatten with spatula.
  4. • Let cook on each side for about 7 minutes or until cook through and golden brown.
  5. • Take off griddle.
http://busygirlhealthylife.com/zucchini-sweet-potato-buns/

Mushroom Spinach Burger

Spinach Mushroom Burgers

Mushroom Spinach Burger

Mushroom Spinach Burger

Ingredients

  • • 1 lb. grass-fed ground beef or bison
  • • 1 tbsp. coconut oil
  • • 1/3 cup onions, finely chopped
  • • 1 ½ cups spinach, finely chopped
  • • 1 cup mushrooms, finely chopped
  • • 3 garlic cloves, minced
  • • ½ tsp. thyme, dried
  • • ½ tsp. rosemary, dried
  • • ½ tsp. basil, dried
  • • 1-2 tbsp. balsamic vinegar
  • • salt and pepper

Instructions

  1. • In a sauté pan heat coconut oil to medium heat. Add chopped vegetables and sauté until onions are translucent and all vegetables are soft.
  2. • Add balsamic vinegar and turn up heat for about 30 second.
  3. • Take vegetables off of heat and allow to cool slightly. Combine with seasonings and ground beef.
  4. • Form in to 4-5 patties.
  5. • Grill or sauté burgers on medium heat until internal temperature reaches a minimum of 160 degrees.
  6. • Baking option: Preheat oven to 375 degrees and bake for 20-25 min.
http://busygirlhealthylife.com/mushroom-spinach-burger/

Italian Red Pepper Turkey Soup

Italian Red Pepper Turkey Soup

Italian Red Pepper Turkey Soup

Ingredients

  • 1 lb lean ground turkey
  • 2 bags Shiratake noodles chopped and rinsed (found at whole foods)
  • 1 bag spinach
  • 1/2 onion chopped
  • 1 tsp garlic
  • 2 T. Chicken bouillon
  • 2 red peppers chopped
  • 2 T fennel
  • 2 T Italian season
  • 1/2 tsp pepper
  • Salt to taste
  • About 3 cups water or more

Instructions

  1. In a soup pan add all ingredients except water, noodles and chicken bouillon while cooking the turkey. Make sure to add a dash of olive oil if you are using extra lean turkey.
  2. Sauté until cooked through and then add water, noodles and chicken bouillon.
  3. Bring to boil for 5 minutes and serve!
http://busygirlhealthylife.com/italian-red-pepper-turkey-soup-2/

Turkey Enchilada Casserole

Turkey Enchilada Casserole

Yield: Makes 6 large servings.

Turkey Enchilada Casserole

Ingredients

  • • 1 package lean ground turkey
  • • Non-stick cooking spray
  • • Salt & pepper
  • • 1 cup enchilada sauce
  • • 1 cup Greek yogurt (I like Fage 0%)
  • • ¾ cup salsa of your choice
  • • 1 cup canned Mexicorn or Chipotle White Corn (it’s by Green Giant)
  • • 4 oz. diced green chiles
  • • 10–12 corn tortillas, torn/shredded
  • • 1 cup reduced-fat cheddar cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Heat a large pan and spray with non-stick cooking spray. Add turkey and cook until no longer pink. Season with salt & pepper.
  3. In a large bowl, combine enchilada sauce, Greek yogurt and salsa. Add in turkey, green chilies and corn. Once combined, stir in torn tortilla pieces.
  4. Spray a 9x13 baking dish with non-stick cooking spray and spread mixture evenly in dish.
  5. Cover with cheese.
  6. Bake for 20–25 minutes or until edges are golden brown and cheese is bubbly!
  7. Serve and enjoy!
http://busygirlhealthylife.com/turkey-enchilada-casserole-2/

Hawaiian Chicken Stir Fry

Hawaiian Chicken Stir Fry

Serving Size: Makes 4 servings.

Hawaiian Chicken Stir Fry

Ingredients

  • • 2 Tbsp. coconut oil
  • • 1 red onion, thinly sliced
  • • 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
  • • ¼ of 1 fresh pineapple, peeled, cored and cut into small chunks
  • • 1 cup zucchini, chopped
  • • 1 cup peapods
  • • 6 slices turkey bacon, chopped
  • • ¼ tsp. red pepper flakes
  • • Salt & pepper to taste

Instructions

  1. In a large pan, heat 1 Tbsp. coconut oil and stir fry onion until transparent.
  2. Heat the remaining coconut oil in skillet and add chicken. Cook until no longer pink.
  3. Add the remaining ingredients and sauté until veggies are soft.
  4. Serve over greens, brown rice or in a tortilla!

Notes

Mix it up by adding a ¼ cup of low-sugar BBQ sauce or 1 Tbsp. sesame oil!

http://busygirlhealthylife.com/hawaiian-chicken-stir-fry-2/

Chicken and Butternut Squash Quesadilla

Chicken and Butternut Squash Quesadilla

Yield: Makes 4 servings.

Chicken and Butternut Squash Quesadilla

Ingredients

  • • 2 Joseph’s Lavash, cut in half
  • • Coconut or olive oil spray
  • • 1 cooked chicken breast, diced
  • • 1 cup butternut squash, cooked and diced
  • • ½ cup black beans, drained
  • • ½ cup canned tomatoes with diced green chilies, drained
  • • ½ tsp. chili powder
  • • ½ tsp. ground cumin
  • • Salt & pepper to taste
  • • 1 cup reduced-fat cheddar or Monterey Jack cheese, shredded

Instructions

  1. In a large bowl, combine ingredients chicken through salt and pepper.
  2. Heat a large pan or griddle, and spray with non-stick coconut or olive oil spray.
  3. Heat half of the lavash, add ¼ cup of cheese, the squash/chicken mixture and another ¼ cup of cheese and the other half of the lavash bread.
  4. Heat for 2 to 3 minutes and flip.
  5. Cook an additional 2 to 3 minutes until lavash is toasty brown.
  6. Repeat for the other quesadilla.
  7. Serve warm!

Notes

*Busy Girl Tip: In the produce section, you can sometimes find chopped butternut squash by the green beans. Just microwave in the bag, and voila!

Need something more? Add a dip! Serve with a side of fresh salsa or guacamole.

http://busygirlhealthylife.com/chicken-and-butternut-squash-quesadilla/

Squash & Carrot Pasta with Turkey Sausage Marinara

Squash & Carrot Pasta with Turkey Sausage Marinara

Yield: Makes 4 large servings.

Squash & Carrot Pasta with Turkey Sausage Marinara

Ingredients

  • 1 Tbsp. extra virgin olive oil
  • 2-3 medium-sized zucchinis, ribboned
  • 3 large carrots, ribboned
  • 2-3 medium-sized yellow zucchini squash, ribboned
  • 1 lb. Busy Girl Healthy Life Turkey Sausage
  • 1 jar low-sugar, low-sodium red pasta sauce (I like Newman’s Own)

Instructions

  1. In a large saucepan, heat olive oil and add zucchini, carrots and squash. Sauté until cooked through.
  2. While veggies are cooking, combine Turkey Sausage and pasta sauce in a saucepan and heat.
  3. Plate veggies and top with the turkey sauce, and serve warm!
  4. Want to add some more zing to the dish? Top with crushed red pepper flakes and 1 Tbsp. of Parmesan cheese.

Notes

Want to add some more zing to the dish? Top with crushed red pepper flakes and 1 Tbsp. of Parmesan cheese.

http://busygirlhealthylife.com/squash-carrot-pasta-with-turkey-sausage-marinara/

Fool-Me-Not Squash & Cheese

Fool-Me-Not Squash and Cheese

Fool-Me-Not Squash and Cheese

Ingredients

  • 1 spaghetti squash, cooked
  • ½ Tbsp olive oil
  • 1 lb. BGHL Italian Turkey Sausage (*see recipe below)
  • 4 oz. low-fat shredded Swiss cheese
  • 4 oz. low-fat shredded cheddar cheese
  • 1 cup all-natural or BGHL Bread Crumbs (see cookbook for recipe)
  • ½ Tbsp. salt
  • ½ Tbsp. black pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash length-wise and remove the “guts” so only the meat of the squash is left.
  3. Rub olive oil into the insides of the squash, and season with salt and pepper to taste.
  4. On an aluminum foil-lined baking sheet, place both sides of the squash, face down, on sheet and bake for 35-45 minutes or until the squash shreds easily with a fork.
  5. Shred the spaghetti squash. Then combine all ingredients and transfer to a non-stick sprayed casserole dish.
  6. Bake for 10-15 minutes or until edges are golden brown.
  7. Serve warm and enjoy!

Notes

BGHL Italian Turkey Sausage

• 16 oz. lean ground turkey

• 2 tsp. olive oil

• ½ tsp. garlic powder

• 2 tsp. Italian seasoning

• 2 Tbsp. fennel seed

• ½ tsp. red pepper flakes

• ½ tsp. smoky paprika

• ¼ tsp. ground cayenne pepper (optional)

• Salt & pepper to taste Heat olive oil in frying pan. Add the ground turkey and all seasonings, and cook until well done. Chop turkey, while frying, into hamburger consistency.

http://busygirlhealthylife.com/fool-me-not-squash-cheese/

 
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