Jalapeno Turkey Burgers

These were mild jalapeno Burgers, they were good, but I told Mr. Gaunt that I might like even more jalapeno in it. To top the burgers off we did an Olive Oil Rosemary Mayo, avocado, Tomato, Swiss Cheese, and Spinach. I love a burger with lots of toppings. As a kid we always ordered our burgers “Meat, Cheese, and Ketchup Please!” ha! Luckily things have gotten a bit more interesting since then.

INGREDIENTS:

1 Pound Extra Lean Ground Turkey

1 Tbsp minced jalapeno

1 Tsp minced Garlic

2 Tbsp Bread Crumbs

1 Egg

1 Tablespoon Grated Parmesan Cheese

Salt and Pepper

DIRECTIONS:

Mix all ingredients together (with your hands). Divide into four patties. We cooked ours on our George Foreman, but you could do them in a pan too. It took about 12-14 minutes. Top with Swiss Cheese to melt (on the George Foreman you can even set the lid down onto the cheese for about 10 seconds, it burns a bit to the top but it melt nicely). Make up your burger however you like it. Cream Cheese would also be amazing on these!

Swiss Chard Lasagna

Ok I added Kale too…lol!

We got Swiss Chard in our Door to Door Organics box last week, so I made the BEST lasagna I have ever made! I havent had Swiss Chard for a long time, but it tasted just like I remembered, although now I like that taste!

Similar to a regular lasagna I made a ground turkey tomato sauce, Whole Wheat Lasagna Noodles, and 2% Ricotta and mozzarella Cheese.

For the Veggie layer I sautéed Onions and mushrooms in a little olive oil, then added a whole bunch of chopped Swiss Chard and kale. saute until the kale and chard are dark and limp.

Put it together like a regular lasagna:

-Noodles

-Ricotta

-Veggies

-Meat Sauce

REPEAT.

To with a little mozzarella.

Follow the baking instructions on your lasagna noodle box.

We ate this for days! So yummy and healthy. Loved it.  Now I’m just trying to figure out what to do with all the Beets I have in my fridge. Any Ideas are welcome.

Curry Meatballs and Garlic Sweet Potato Fries

Tonight’s menu is an array of yummy flavors. All things I have made before, with a twist! I’m trying really hard not to run out and buy ingredients when I find a recipe I like, instead I’m finding recipes that work with what I have. On the table tonight is: Garlic Sweet Potato Fries, Curry Turkey Meatballs, Avocado Dip and Salad. Ok the salad is boring but the rest is fun.

The Meatballs are based off of this recipe, only I got a little carried away and didn’t realize they wanted me to pan fry them, and I do NOT pan fry meatballs. Too much of a pain in the ass getting them evenly cooked, or round for that matter. So I put my oven at 375 and baked them for about 25 minutes (until lightly browned). I used just regular Curry (not sure what Madras is) and I only did about half the cumin they asked for because cumin often overpowers other flavors. I also put the olive oil in the mix because I didn’t read that it was more for the pan frying, there were super moist though so I might do that again…lol! Oh and the Turkey is Jennie Oh Lean Turkey. These are AMAZING! They are a mix between american and indian deliciousness. So good if you like curry, drool I will make these many more times.

The Sweet potatoes are from my Door to Door Organics box. I got a ton of them so I’m trying to use them up in interesting ways. Tonight I made oven fries, sliced up the Sweet potatoes and tossed them in a bowl with Olive Oil, minced garlic, salt and pepper and Parmesan. Then lay them flat on a foil lined pan and bake at 425 for 20 ish minutes.

The sauce is a low-fat Avocado Dip (obviously the Avocado is what makes it not Fat Free) the recipe is from here, and is made to dip Sweet potatoes in it. The Sweet Potato recipe that goes with it looks pretty good too. Oh and I made it with Fat Free Cream Cheese and Mayo.

Mr. Gaunt looked adorable doing this while I cooked. Can I just say that despite my AWFUL sleep last night I am THRILLED with Daylight Savings! I mean it is 7:20 and it is still light out! I love it! I even got to take pictures of my dinner by daylight instead of with my light box (oh, did you not know I drag my dinner into the spare room and stick it in a light box? Well I do.) One more sign that Summer is on its way! Now if the pool would just open…76 days!

Oh and on the off-chance that you are still reading this, I am thinking of quitting Weight Watchers. I will be doing a lengthy post on this in the next day or so, but I need advice on this decision, so think about it.

Snow and Chili

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It has snowed all day. It was snowing at 5:00 am when I got up and is still snowing at 7:45 pm.

Dear Colorado,

What happened to fall?

Love,

Me (who loves fall!)

Anyways it is cold and when it is cold I like nice warm cozy foods…ala…Chili! Mr. Gaunt and I made this in a GIANT pot (lots of leftovers) and it was so easy and so yummy! Here is the recipe, its kind of dump and stir sort of deal:

INGREDIENTS:

1 Medium Onion

1 lb Extra Lean Jenny-o Ground Turkey (the lean had 8gr of fat and the extra-lean has 1.5)

1 Can Black Beans

1 Can Pinto Beans

1 Can corn

1 Can Diced tomatoes with Chili’s (or any kind of tomatoes)

1 Small can of Tomato Paste

1 Packet Low Sodium Chilli seasoning

1/2 Can Water

Fat Free Sour Cream

Low Fat shredded Cheese

DIRECTIONS:

Dice and saute onion, add turkey and cook throughly.

In a large pot add everything (except cheese and sour cream)! Then stir in the onions and turkey. Bring to a boil, cover and simmer on low for 10 minutes. You can add more water if it’s too thick. Top with a dallop of Soup Cream and a sprinkle of cheese.

P.S. Hula says hi! And a little peek at the entry way paint job.

P.S. Hula says hi! And a little peek at the entry way paint job.