Hello, spring! This is going to be GOOD!
These burgers can easily be meatballs. They are easy to make and you can play with the flavors with spices and different veggies or cheese to mix up the recipe.
1 package of lean ground turkey
2 small shredded zucchini. Diced works ok too.
(Try mushrooms, peppers or onions for a change)
1 tsp garlic powder, or fresh chopped cloves
2 tsp dried basil
2 tsp oregano
salt and pepper
Sometimes I add a 1/4 cup of feta -- keeps it moist and super tasty
You can broil on high for about 5 mins each side or cook in a skillet on the stove top on med high heat for about the same amount of time. Grilling works great too!
Combine all ingredients in a large bowl, mix well and scoop out 4-6 oz portions.
Serve with all the fixings for burgers or on a bed of greens. If you made meatballs, stuff them in a pita, or toss with warm spaghetti squash. Delish!
Get out the crock pot! Sometimes nothing with do but red meat. I
love, love just about any kind of shredded meat, beef, pork, chicken,
yum. Here's a simple, prep and leave it recipe for Spicy Shredded Beef
Tacos that works great for a busy week night meal. Set the beef to cook
before heading out the door and come home to a tangy, savory make your
own meal. And it's healthy too.
2 lbs flank steak
1 chopped yellow onion
1 chopped red pepper
1 seeded and chopped jalapeno
For spicy rub--
2 tsp chili powder, I like the chipotle kind
1 tsp cumin, or more
1/2 twp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne
1/4 tsp paprika (I like smoked)
salt and pepper
Rub the steak with lots of the spicy mixture. You can let this sit for a while, over night in a sealed container, or just pop it in the bottom of your crock pot. Add the rest of the ingredients and set to cook on low for 6-8 hours. You can add a little beef broth to keep meat moist if you like but you shouldn't need to. When meat is cooked use a fork to shred. Serve as is or keep in crock pot a little longer.
I think it's fun to put all the taco fillings in pretty bowls on the table and let every one make there own.
-Heat about 1 TBSP of your favorite oil in a large skillet. I have been loving the kick the jalapeño olive oil gives dishes like this one.
Cook shrimp (for two people I use about 3/4 pound) until nearly done. The shrimp should be browning slightly on at least one side and turning a nice warm color.
Toss the rest of the ingredients in the pan. Leave all juices as your sauce.
Lots of garlic, 2-4 minced cloves
The juice of 2 lemons
A drizzle more olive oil
2 TBSP fresh parsley
That's it! Spoon the shrimp and sauce over a serving of pasta. Delightful!
We had a half of a red onion that needed eating so we diced that up and tossed it in too.