Turkey Burgers

What's so fabulous about this Turkey Burger? It's delicious, under 200 calories, and is great served with sauteed peppers and onions! You can even play with it and make it what ever flavor you want. I have recently rediscovered Mrs. Dash seasoning, so I made my turkey burgers with a kick! This picture isn't very good, but the patty sure was : )

Southwest Chipotle Turkey Burgers
Makes 4 4-oz. patties

Adapted from AllRecipes.com "Actually Delicious Turkey Burgers". The following Nutritional Information is for my version (and it's better!)


1.25 lb Jennie-O Lean Ground Turkey 93/7
1 T. + 1 t. Plain Bread Crumbs
1 T. + 1 t. Onion, minced
1/8 c. Egg substitute (yeah, that's half an egg white lightly beaten..)
1 T. + 1 t. Fresh Parsley, finely chopped
1/2 Clove of Garlic, peeled and minced (1/4 t. of the jarred stuff)

Now here's your time to decide. I added 4 t. of Mrs. Dash Southwest Chipotle seasoning. You can pick another salt-free flavor and get the same nutrition info. This was great, but if spicy isn't your thing, try another flavor.

Mix all ingredients in large bowl and form into 4 patties. Cook patties over medium heat, turning once. Suggested internal temp is 180.

Serve with delicious veggies, brown rice and maybe some salsa. I crumbled my last patty and made a taco salad with it. This Sunday I am making it with ground chicken breast, and I will BBQ them.

Nutritional Info:
Cal 182
Fat 8g
Carb 3g
Sod 108mg
Pro 22g


What flavor will you use?

Ground Turkey- لحم الديك الرومي المفروم

5 Minute Mousse!

: ) So I know I said I'd post Healthy recipes for the next 90 days or so but I've been wanting to put this one up for a while now.
I first had this mousse dessert at a Fancy Nancy Tea Party with my two cousins, ages 7 and 4 at the time. We planned a great party with pocket pizzas and fancy cups, frilly dresses, and grandma's jewelry. My aunt Toni made this mousse for dessert. It was delicious.

I have made this quite a few times, and with experience comes stories. You were warned in my very first post that you would get a whipped creamed wall story - I needed to make a quadruple (or something) batch of this for a dessert one day, and thus needed to whip up A LOT of Heavy Whipping Cream in my dad's Kitchen Aid mixer. 8 cups of whipping cream is a lot for my little mixer and my bowl of cream became a corner of cream. I was whipping it up the cups and it got a little out of hand - out of mixer. Before I could turn the mixer down I managed to spray quite a few drops on the fridge, cupboards, walls, counter...
Well, I figured since there was already a mess I was beyond the point of no return. So I held my hands up around the top of the bowl and turned up the speed.

-Note: Everyone in the world needs a splatter guard for their stand mixer. Or a good cleaning product-

It turned out great. Messy things taste better; like tacos, Red Robin's Teriyaki Chicken Burger, ice cream cones.

Without further ado, 

5 Minute Mousse

2 cups Heavy Whipping Cream

7 oz. Hershey's Symphony Bar (Plain, Creamy Milk Chocolate)

Whip the cream into stiff peaks. Melt candy bar until it stirs smooth. Fold melted chocolate into whipped cream. Serve. 

That's it. You can top it with chocolate covered pretzels or chocolate curls if you like.

Oh, and for some reason every time I've made it the chocolate cools to fast in the whipped cream so it's not a smooth texture. But I love eating the mousse and getting little chunks of chocolate. I did hear that you can whip the chocolate into the whipped cream in the mixer, but you have to be careful not to turn it into chocolate butter. (Though that would be delicious on pancakes...)

Heavy Whipping Cream

Lemon Fried Rice

I am immensely enjoying my new ToH Everyday Light Cookbook. Last week I made a tropical/citrus themed dinner. Lemon Fried Rice, Lime Pork with Peppers, and Pineapple Smoothies. BIG. HIT.

Update is after the nutritional info.

Also, this side comes together really quickly, so you can make it up to half an hour ahead of time and cover with foil and it will remain hot.

This calls for pre cooked sushi rice. Cook rice ahead of time and refrigerate.
Sushi Rice
1 part rice and 2 parts water in pot.
Bring to rolling boil. Reduce heat and simmer for 20 minutes.

Lemon Fried Rice
makes 8 - 2/3c. servings


1/2 c. chopped Sweet Onions (or sliced Green Onions)
1/4 c. minced Fresh Parsley
1/4 c. Butter
4 c. cold, cooked Sushi/Sticky Rice
1 - 1 1/2 c. frozen Peas
2-3 T. Reduced-Sodium Soy Sauce
3 t. Fresh Lemon Zest
1/2 t. Salt
1/4 t. Jalapeño Sauce (or other hot sauce)
2 T. fresh squeezed Lemon Juice

In large non-stick skillet or wok, stir-fry onions and parsley in butter for one minute.

Add the remaining ingredients; stir-fry for 4-6 minutes or until peas are tender and rice is heated through.

Nutritional Information
186 cal
6g fat (4g sat)
16mg chol
391mg sodi
28g carb
2g fib
4g pro

Update!!!!: I have made this with Brown Rice now. Add more lemon juice and zest than directed. Add to taste. Brown rice has a stronger taste on it's own, so it takes more lemon juice to bring out the citrus flavor. Taste as you go.

Citrus Chicken with Rice and Veggies

This is a recipe for the days you know you aren't going to have time for dinner prep later, and your only downtime is between 7 and 9 in the morning. Have you met my friend - Mr. Crock Pot? He really is perfect.

Dad, Boo, and Chelle loved this. Dad just loved the flavors and and tenderness of the slow cooked chicken. I , personally, thought it was good but I wasn't as big of a fan as the family was. I don't know that Citrus flavored meat are really my thing. But don't take my opinion... get your own!

Ok, this recipe is courtesy of 1001 Slow Cooker Recipes with adjustments by me. I made this last night for dinner and got awesome feedback. The lime and thyme really give you a kick of flavor and wake up your taste buds. If you like citrus flavor and are looking for a different way to season your chicken, look no further!

 Citrus Chicken with Rice and Veggies

4-6 bone-in Chicken Thighs
1/4 c fresh Lime Juice (about 1 and 1/2 large Limes)
14 oz can Chicken Broth
1 t. minced Garlic
1/2 t. dried Thyme Leaves
1/4 c. Butter, melted
3-4 c. Instant/Minute Rice
2 c. Frozen Peas, thawed (That's what I used anyway, canned might not hold up)
1 t. Dried Parsley (optional)

Place thawed chicken in sprayed slow cooker.

Combine lime juice, broth, garlic, thyme and melted butter in small bowl and mix well. Pour over all chicken. Cover and Cook on LOW 8 to 10 hours.

Remove chicken to platter. Increase heat to HIGH. Stir in rice and peas, cover and cook 15 minutes.

Serve chicken over rice, sprinkled with parsley.

--So technically the directions say to leave the chicken in the crock pot and stir in rice and peas, and that's what I did, but I think this will work better EDIT 1. The rice ended up on top of the chicken and I couldn't get all the rice cooked evenly, and served a couple crispy kernels. Not Cool : (
--Also, after 8-10 hours of cooking the chicken just about falls apart so remove it carefully.
--The original recipe called for only one cup of rice, but that's just not enough to serve everyone. Also, there is a ton of broth, so you can probably cook about 2 cups of rice if you want it. EDIT 2

I hope you enjoy this. It really is a quick prep, and I just served it with a side of broccoli.

Cook on!

Edits:
1 - I cooked this again and took the chicken out before adding rice and peas. Wonderful.
2 -  I made this again and used about (unmeasured) 4 cups of rice. The great thing about minute rice is that it only takes a few minutes to cook, so you can tell if you have enough liquid to add more rice. With this much rice, you get cooked rice and no broth/juice. : ) just what I wanted.