Color = Flavor Turkey Patties

Another easy and flavorful dinner meal achieved last night.  Satisfied my husband's need for meat/protein, my desire for fresh veggies/salad, and my 19 month old chowed down without much coaxing. What more can one ask for?

The most time-consuming part is the veggie chopping/patty assembly.  The patties cook quickly (we used our Foreman grill, 5-6 minutes.)  We had frozen sweet potato tots as our side, and those required the oven.  So with the oven preheat and the tots' cook time, we could prepare and cook the patties and everything was done about the same time (30-40 min).

Naked Greek Feta-Zucchini Turkey Burgers

Originally found on Skinnytaste.com
Servings: 5 • Serving Size: 1 burger plus salad
Calories: 221 • Fat: 11 • Carbs: 10 g • Fiber: 2 • Protein: 20 g • Sugar: 1 g
Sodium: 445 mg • Cholesterol: 73 mg

Ingredients

For the Patty:

·         5 oz grated zucchini (when squeezed 4 oz)
·         1 lb 93% lean ground turkey
·         1/4 cup seasoned whole wheat breadcrumbs
·         1 clove garlic, crushed
·         2 tbsp grated red onion
·         1 tbsp fresh oregano
·         3/4 tsp kosher salt and fresh pepper
·         1/4 cup crumbled feta cheese
·         oil spray

For the salad:

·         1 cucumber, diced
·         3/4 cup quartered grape tomatoes
·         2 tbsp chopped red onion
·         1/3 cup kalamata olives
·         1/4 cup roasted peppers
·         2 tsp red wine vinegar
·         1 tsp olive oil
·         kosher salt
·         1 tbsp crumbled feta

Instructions:

Squeeze ALL the moisture from the zucchini with paper towels. In a large bowl, combine ground turkey, zucchini, breadcrumbs, garlic, onion, oregano, salt and pepper. Mix well, add 1/4 cup of feta, mix and make 5 equal patties, not too thick so they cook in the center. Refrigerate until ready to cook.

In a medium bowl combine all the salad ingredients. Mix well.

To cook indoors: Heat a large nonstick skillet on high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through.

If grilling: Clean grill well before cooking and oil the grates generously to prevent sticking. Cook the burgers on medium heat about 5 minutes on each side, or until no longer pink in the center.

Enjoy!!
 

Click here for a print-friendly recipe document.
 

Chicken + Spinach + Feta = Easy Yum

I had great success with a dish last night that was too simple and tasty not to share.  It was quick, healthy and full of flavor with minimal ingredients.  My kind of recipe.  If you like feta and chicken, you will like this and have to try.

Total time (had I not been repeatedly interrupted by a toddler) about 30 min
Makes 4 servings

Spinach and Feta Stuffed Chicken

Ingredients:
3/4 cup crumbled feta
1/2 cup thawed frozen chopped spinach, squeezed dry (I had to cook mine as it was frozen, so that added a little time, versus if you had it pre-defrosted. But I think it being warm made step 2 below better.)
3 tablespoons cream cheese
1/4 cup chopped scallions (I didn't have scallions, so I used finely chopped white onion, about 2 Tbsp. Worked well.)
2 cloves garlic, minced
3 tablespoons extra virgin olive oil (EVOO)
salt and pepper to taste (or whatever you like to season chicken breasts with)
4 6-oz boneless, skinless chicken breasts

Instructions:

1. Preheat oven to 450.
2. In a bowl, mix the first 5 ingredients.
3. Cut a lengthwise pocket into each breast; season each pocket and stuff with spinach mixture.
4. In oven-proof skillet, heat EVOO over medium-high heat and cook chicken until golden, about 4 minutes per side.
5. Transfer to oven and bake 5-7 minutes.
6. Enjoy!

We ate with a side of sautéed green beans with bacon, but I think it lends itself well to a variety of veggies and/or sides.  What's your favorite side dish?

Feed Me

I've always liked to eat. But I don't think planning and preparing our next meal ever took up as much of my daily mental energy as it does now that Little Dude is eating all the same foods we do.  Not just anything will do.  My requirements for the dishes I prepare are:

1. It must be quick, less than 60 min from minute time I step in the kitchen to the time the first bite is taken;
2. It must be well-rounded, contain most of the food groups, or with a side will contain them;
3. It must be chewable by someone with minimal teeth, and easy for them to feed to themselves (mostly).

I know I am not the first mom to need these requirements be met in their dinner preparation.  Know how I know? Because casseroles exist.   Not one to make them much prior to being a mom, they are now my best friend.  Throw a bunch of ingredients together (either from cans, leftovers, or prepared in advance), stick it in the oven for a bit, and viola! Tastiness that meets all 3 of my requirements, and usually will even provide a second meal. Score!

Needless to say, I am always on the lookout for new ideas, and this is one I love.  I can't take credit for it, and I can't even share my own pictures, because it literally came out of the oven last night and was scooped up on plates.  Created by Nikki at Chef in Training, I cannot thank her enough for this Chicken Cordon Bleu pasta dish.

Photo from Chef in Training
 

Here's the recipe, and you can get a printable version from her site here.

Ingredients

• 10-12 oz. penne or ziti pasta (I used whole wheat macaroni noodles, still as good.)
• 2 cups heavy cream (I'm going to try with whole milk next time)
• 1 (8 oz) block cream cheese
• ½ tsp. onion powder, more or less to taste
• ½ tsp. garlic salt, more or less to taste
• 1½ cup shredded swiss cheese, separated
• 2 chicken breasts, cooked and cut into strips  (we do these on our Foreman grill)
• ¾ cup bacon, cooked and chopped
• ¾ cup diced ham
• bread crumbs ( I used Panko for a little lighter topping, since this is pretty rich already.)
• Optional: if you're trying to make this as well rounded as possible, you can add a chopped green veggie like asparagus or broccoli as well. A cup or more (to your liking), boiled or steamed soft then added as a layer.  I quickly boiled some frozen broccoli and added for Little Dude.

Instructions

1. Things to do ahead of time for expediency (can be done the night before): cook/chop chicken, cook bacon, cook/cop optional veggie, grate the swiss cheese.
2. Cook pasta according to its package's directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don't stick together or the pot.
3. Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic salt until it tastes how you would like it to. Stir 1 cup of cheese until smooth consistency.
4. In a 9x13, layer noodles, chicken, bacon and ham. Pour sauce over top. Sprinkle top with ½ cup cheese and bread crumbs.
5. Bake at 350 degrees F for 15 minutes or until heated through.

This recipe makes enough for at least 4 adults, especially if you have an additional side of veggie.  For us it fed me, my toddler, and my husband (who usually eats enough for 2), with enough leftovers for a second meal. Enjoy! And thank you Chef in Training!