Tag Archives: gluten free meals

Juicy Oven Turkey Burgers

10 May

Happy Mother’s Day to all the moms and moms to be out there! I also want to say “you are amazing” to anyone who has lost a child or who has been unable to have a child. You are all awesome.

Hubby was gone today so I was left to my own devices for dinner. I decided on turkey burgers but I don’t have the patience to use our charcoal grill and didn’t want to spend a ton of time on dinner when it’s just for me. So, I skipped the fresh chopped veggies I usually put in and used the broiler in the oven. In about 20-30 min. I had delicious, juicy turkey burgers.

photo 1(2) photo 2(3)

photo 3(1)

Here’s what you’ll need:

  • 1.25 lbs lean ground turkey (get the 93%, not 99% if your diet allows)
  • 1 tbsp dijon mustard
  • 1 egg white
  • 1.5 tbsp hot sauce (I use Frank’s)
  • 2 tsp onion powder
  • 1 tsp garlic powder

Optional toppings: Fresh onion, lettuce or spinach, cheese… any of your favorites!

  1. With clean hands, combine all ingredients in medium mixing bowl
  2. Once turkey is well mixed, form 6 patties (about 3/4″ thick) and place on broiler tray (you could use a baking sheet with edges)
  3. Oven rack should be approx. 6″ from broiler
  4. With broiler on low, cook burgers approx. 8 min on each side
  5. Once burgers are golden brown and inside temp. has reached 165 degrees, remove from oven
  6. Place on lettuce wrap or bun and enjoy! **Gluten Free note: Pictured is Rudi’s GF Multigrain Bread, Udi’s makes GF buns but I find they’re usually too thick

Quinoa Zucchini Casserole

19 Mar

Since hubby’s been on this exercise he gets home a lot later at night, while I miss having our “us time” in the evenings it has given me a little more time for trying new recipes. Last night I saw a recipe on Pinterest for a broccoli quinoa casserole which said it was “only 200 Cal a serving” which… first of all you should be eating more than that for a meal but, more importantly, it had mayonnaise and cream soup as two of the main ingredients. Not exactly the healthy and clean recipe I was looking for. However, I decided I wanted to try to make a healthy quinoa casserole and if it didn’t work I had back up quick meals waiting in the fridge. It was delicious! I’m sure if I Googled it I would find that I’m not at all creative but this was one of the first times in a while that I completely came up with a recipe so I was proud of myself 😀

You’ll need:

  • 1.25 C cooked quinoa (to cook it, boil water, add in quinoa, reduce heat and cover, simmer for 12-20 min)
  • 2 medium zucchinis diced
  • olive oil
  • 6 oz plain organic yogurt
  • 2 tbsp lemon juice
  • Approx. 1 cup marinara sauce (I make mine from scratch so it had chunks of tomato in it)
  • Black Pepper to taste
  • 2 cloves Garlic (minced or just use garlic powder)
  • 1/2 C Grated Parmesan Cheese
  1. Preheat oven to 350
  2. In a sauce pan LIGHTLY coat the zucchini with olive oil, cook over medium heat with pepper and garlic to taste until zucchini softens
  3. In a mixing bowl, combine cooked zucchini, cooked quinoa, yogurt, lemon juice, and marinara sauce
  4. Spray a 9 x 9 baking dish with canola oil and add the quinoa mixture
  5. Top with Parmesan cheese to taste (I’m guessing on the 1/2 C I just used enough to cover the top)
  6. Bake for 30-40 min, until the edges start to brown

quinoa casserole

 

quinoa 2

 

Today I worked out with my trainer again and killed my lats and biceps. Been working cardio back in and it’s made a world of difference in my energy levels. I just feel a whole lot better physically and about myself when I’m getting cardio into my workouts. Gotta get back into the routine of it but I’m getting there.

Arms and Crock Pot Honey Sesame Chicken

16 Jan

Oh my arms… they hurt. But it’s a good hurt, it’s a getting back into it hard and loving every minute hurt 😉

I’ve decided I’m going to look into the Jamie Eason LiveFit program. To be honest, I probably won’t follow it exactly at least for the 1st phase. The program is made to start people from the very beginning. BUT I do really like the principles of it and she has some great exercises. So honestly it’ll probably just be a few exercises here and there I change. Which also means about 3 weeks off of cardio other than for some ankle PT and locking down my diet (mainly goodbye to my after dinner sweet tooth). Since I had just done a similar workout to her day one, I started on day two and adjusted it based off what I did on Monday so the workout ended up like this…

3 sets of everything, not super-sets, lifting as heavy as I could with still hitting 12. I rested about 30-60 seconds in between each set (30 at the beginning, 60 at the end when I was tired):

  • 12 wide push-ups
  • 12 Dumbbell rows
  • 12 cable rows
  • 12 underhand cable pull-downs (this was new for me, I liked it)
  • 12 dumbbell bicep curls
  • 12 narrow push-ups… these I “set” with 20 calf raises for my ankle and to give my arms a break

I was def. feeling it by the end, and between this and the triceps from Monday my arms are worked today. The trainer had to reschedule yesterday so I’m hopefully meeting her today and we’ll hit legs 🙂

Last night I knew I’d be getting home later than normal and gone when I normally cook so I wanted to use my new crock pot for dinner 🙂 I made a honey sesame chicken and it was delicious! Based off the recipe from The Comfort of Cooking but made some changes to make it easier to cook and a bit healthier. This made about 5-6 servings.

You’ll need:

  • 3-4 Boneless/Skinless Chicken breasts
  • Pepper
  • 1/2 white onion, chopped
  • 3 garlic cloves, minced
  • 1 C honey
  • 1/2 C low sodium soy sauce (again all you GF readers, make sure to check the bottles!)
  • Approx. 2 tbs olive oil
  • 1/2 tsp cayenne pepper
  • 1/3 C water
  • 3 scallions- chopped
  • sesame seeds
  • quinoa (or brown rice)
  1. Lightly season chicken with pepper and place in crockpot
  2. Combine onion, garlic, honey, soy sauce, oil, and pepper over the chicken.
  3. Cook on low for 6 hours **I was really worried about this drying out the chicken because her recipe is different but I didn’t have much choice with how my day played out. With all the sauce, it ended up being great and just falling apart!
  4. After about 4 hours I added in some water to the crock pot and after 6 just turned it to the “warm” setting before I ran out to my next appointment
  5. Remove chicken and shred into bite-size pieces (here you can either set aside or put back into the sauce)
  6. Prepare quinoa according to directions on package
  7. Serve quinoa onto plates, top with chicken and spoon sauce on top.
  8. Sprinkle sesame seeds and the chopped scallions over the top

I was so hungry I forgot to take a picture so here’s the one from Comfort of Cooking. We obviously didn’t have rice with it and since I didn’t add in any thickener the quinoa absorbed some of the sauce… but it looked about the same. Hubby said it tasted similar to “coke chicken” which I don’t remember having before but we decided this can be a healthy substitute. 🙂

Crock-Pot-Honey-Sesame-Chicken3