Buffalo Turkey Burgers

What you need (4 servings): 

1 pound ground turkey
1/4 cup hot chili sauce, I used Frank's Red Hot
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt
2 tablespoons water
1/2 cups whole wheat panko bread crumbs
2 tablespoon reduced fat shredded cheddar cheese (Additional for topping) 
Head of romaine lettuce (for lettuce wrapped burgers)
Tomato slices (topping) 

Preparation: 

1. In a large bowl, mix hot sauce, garlic powder, salt and water. Add ground turkey and panko, mix well. Add in cheese. Mix again. 

2. Divide meat into 4 even patties. 

3. Heat a skillet or your grill over medium-high heat, and spray with cooking spray. Add patties and cook until done. You can add a another tbsp of shredded cheddar to the top once cooked if you like. 

4. Top with a tomato slice and wrap in romaine (optional). 

I had mine with a side salad! It was perfect! Actually, I am about to go heat up my leftover burger for dinner...just talking about it on this post makes me excited for dinner! 

For my Fix family: 1 red, 1/2 yellow , 1 blue

Caprese Chicken

What do you do when you have leftover basil and fresh mozzarella from your Margherita Pizza? You make Fix approved Caprese Chicken, of course!

This is one of my favorites and it is beyond simple but taste like it took hours to prepare...sometimes literally depending on if you are good at cooking chicken or not, mine sometimes tastes a little chewy and overcooked but I don't mind. ;) 

What you need for the top:
Pesto (2 tsp per chicken breast)
Tomato (I use 1 roma per chicken breast & eat any extra that doesn't fit) 
Basil Leaves (about 4 leaves per piece of chicken breast)
Fresh Mozzarella (1oz per chicken breast)
Salt & Pepper, just a dash will do

What you need for the chicken: 
Chicken Breast (4oz piece per person)
Dash of pepper
Olive Oil Spray

1. Spray a pan with olive oil spray and turn on medium heat. 
2. Season your chicken with some pepper and add to the pan. 
3. Cook your chicken about 4 minutes per side or until no longer pink in the middle (I use thinly sliced chicken breast so they cook quicker).
4. Place 2 tsp of pesto on top of your chicken breast, then layer it with 1oz mozzarella and 1 small roma tomato, alternating between the two.  
5. Cover and cook on low for about 2 minutes or until cheese starts to melt and tomatoes are soft. 
6. Take out of pan, place on a plate and top with fresh basil!   

I ate mine with a side of leftover tomatoes and broccoli with leftover cheese from my blue container melted on it...I mean, everything is better with cheese, right?! 

For my Fix Family (including my sides): 2 Greens, 1 Red, 1 Blue

Recipe modified from the Fixate cookbook. 

Turkey Chili

Alright guys, I attempted my first recipe video! I hope you liked it. There is some room for improvement for sure but I have to start somewhere, right?! 

Anyways, if you stumbled across this post, this is by far my most FAVORITE Chili recipe EVER. It is a modified version from a meal plan of a program I have done in the past and has become a staple in our house! 

This recipe makes 6 servings at 1 cup each however in the video, I made double, so 12 servings total at 1 cup each.  I prefer to double any recipe I can so that I can portion it out and put extras in the freezer for those busy weekdays or weeknights! Work smart, not hard! 

Turkey Chili

1 tsp. olive oil
1.5 lbs. raw 93% lean ground turkey
1/4 med onion, chopped (you can use one whole onion, we don't)
1 med green bell pepper, chopped
1 cloves garlic, finely chopped (you can use 3 cloves, again, we don't) 
1.5 tsp. ground cumin
1 Ttbsp chili powder
½ tsp. sea salt
¼ tsp. cayenne pepper (to taste; optional)
2 (15oz) cans black beans (or pinto beans) drained & rinsed (I prefer to use one of each)
1 (15oz) can all natural diced tomatoes, no sugar added (do not drain)
12 fresh cilantro sprigs, for garnish (optional)

• Heat oil in a large saucepan over medium-high heat, I prefer to use my dutch oven! 
• Add turkey, onion, bell peper and garlic; cook, stirring occasionally for 5 to 8 min or until turkey is no longer pink (this time will be longer if you doubled the meat) 
• Add cumin, chili powder, salt and cayenne pepper; cook, stirring constantly for 1 min.
• Add beans and tomatoes (with liquid). Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 15 to 20 min, or until thickened.
• Serve warm, sprinkled w/ cilantro.

For my Fix family: 1/2 green container, ½ red container & 1 yellow container  

Recipe Modified from 21 Day Fix Extreme Eating Plan

Loaded Chicken Fajita Potato

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I am sitting here dreaming about my meals for the week and my grocery list magically putting itself together but since it isn't happening, I decided to casually avoid it by sharing a recipe! 

I love this southwest seasoning (listed below) and use it on EVERYTHING. Like seriously, everything.  So I really enjoy finding different uses for the meat that I make with the seasoning. 

This meal was a hit in my house...well, for me and my husband.  Kids = Pickiest eaters ever. 

Loaded Chicken Fajita Baked Potato

What you need:

2 Chicken Breasts
1 Green Bell Pepper Thinly Sliced
1/2 Red, Yellow & Orange Bell Pepper Thinly Sliced
1 Baked Potato (halved) 
Salsa (I prefer Trader Joe's Chunky or just Pace Chunky)
Reduced Fat Shredded Cheese
A little fresh guac (I make my own but those little packets of Wholly Guacamole work too)
Southwest Seasoning

Southwest Seasoning:

2 TBSP chili powder
4 tsp ground cumin
2 tsp coriander
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregno
1 tsp paprika
2 tsp sea salt

Mix seasonings together and put in a container, there should be some left after you season the chicken! I use this seasoning for taco meat, chicken, anything really!

1.     Make southwest seasoning as noted above. Set aside.

2.     Thinly slice peppers (feel free to add whatever fajita veggies you like, onions, tomatoes, etc.).  Place them in a Ziploc with 1-2tsp of seasoning (to your taste) and shake to coat.  Set aside.

3.     Take chicken breast and rub with about 1 TBSP of southwest seasoning.  I like to cover the chicken on both sides.  Again, you can use more or less, up to you!

4.     Place the chicken on the grill and cook until no longer pink or at a temp of 160.  Once the chicken is complete, I like to let it rest on a plate covered with foil for 5 minutes before cutting into thin slices.

5.     While grilling the chicken, grill your veggies too.  If they finish before your meat, just place them on a plate covered with foil.

6.     Bake your potato in the microwave (don’t forget to poke holes in it with a fork) anywhere from 6-10 minutes depending on the size of it. You can test it with a fork after 6 minutes to see if it is done.  I cooked our potato while our chicken rested.  It worked out perfectly.

To Assemble:

Slice potato in 1/2
Place potato on plate & top with fixings! Super easy!