Food

August 24, 2015

Monday Dinner Idea

Monday Has Me Like…

monday

If you’re like me, you don’t even want to think about dinner tonight.

Let me help you out.

 

Spicy Ranch Turkey Burgers

  • 19 oz. package 93% lean ground turkey
  • 1 (1 oz.) packet ranch dressing mix
  • 1/3 cup chopped green onions
  • 1/2 cup shredded cheddar cheese
  • 5-6 slices turkey bacon, cooked until crispy
  • buns and desired toppings

Mix together ground turkey, chopped onion, ranch dressing mix (dry), cheese and cooked bacon.   Form into patties, place into skillet with a little coconut oil or olive oil, brown each side.

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Broccoli Side Salad

  • 1 head broccoli, chopped into bite size pieces
  • 1/2 red onion, chopped
  • 1 small box raisins
  • 4 slices turkey bacon, crisped and crumbled
  • Small container greek yogurt (5oz)
  • 2 Tbsp. lemon juice
  • 2 Tbsp. vinegar
  • 2 Tbsp. sugar
  • 3/4 cup slivered almonds
  • 1/4 cup pine nuts
  • sea salt (to taste)
  • pepper (to taste)

Directions

  • Combine broccoli, onion, raisins, turkey bacon, almonds and pine nuts in bowl.
  • In a small bowl whisk together yogurt, lemon juice, vinegar, sugar and salt and pepper.
  • Pour over veggie mix and stir to coat.
  • Refrigerate for 30 minutes and serve.

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Enjoy!

July 14, 2015

Light Broccoli Salad

I am a sucker for yummy Broccoli Salad and since I had a garden fresh head of broccoli that Jeanne sent home with me, I was craving this light side dish like none other.   Sadly, the recipe that usually gets passed around is always loaded with mayo.

Uh, yuck.  

So, I went on a quest to find a lighter version and combined 2-3 recipes to make my own healthier, guilt free broccoli salad.

It’s basically awesome and you should make it.

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All the yummy ingredients, pre-dressing.

Ingredients

  • 1 head broccoli, chopped into bite size pieces
  • 1/2 red onion, chopped
  • 1 small box raisins
  • 4 slices turkey bacon, crisped and crumbled
  • Small container greek yogurt (5oz)
  • 2 Tbsp. lemon juice
  • 2 Tbsp. vinegar
  • 2 Tbsp. sugar
  • 3/4 cup slivered almonds
  • 1/4 cup pine nuts
  • sea salt (to taste)
  • pepper (to taste)

Directions

  • Combine broccoli, onion, raisins, turkey bacon, almonds and pine nuts in bowl.
  • In a small bowl whisk together yogurt, lemon juice, vinegar, sugar and salt and pepper.
  • Pour over veggie mix and stir to coat.
  • Refrigerate for 30 minutes and serve.
  • Enjoy!

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Turkey Burger Recipe coming soon!

 

July 1, 2015

Almond Bark Rice Krispies

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Can we all collectively say mmmmmm….

I found on Pinterest (go figure) a recipe for chocolate covered Rice Krispie bites and was stoked to make and take to work.   And, like most recipes, I changed it up because it either A) didn’t work or B) I do what I want.

This one I changed for both reasons.  I wanted to use Almond Bark instead of white chocolate and it was just to thick to dunk them all.  So we went with the drizzle method and I’d say it was a pretty stellar idea.

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Ingredients

6 cups Rice Krispies

3 Tbsp. Butter

1 bag of Marshmallows (40 count regular size, not mini’s)

Sprinkles, cuz who doesn’t love sprinkles?

Almond Bark or White Chocolate

Directions

Melt butter and mallows together, add krispies.   Stir to cover completely, let cool for a bit.    Butter your finger tips and start forming little golf ball sized bites, or larger, depending on what you’re making them for.   Set on wax paper.   Melt chocolate and start drizzlin’.   Add your fun sprinkles and there ya have it!

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I also made a regular pan of krispies and added the drizzled almond bark and sprinkles to take up to Butterfield’s today.   Those boys gave me the hookup on my back tire repair.   Have I ever mentioned how much I like those guys?   Maybe a time or two… 😉

Go there.  Get your parts from them.   You won’t regret it.

And tell them the Pirtle’s sent ya.

🙂

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Cheers!

June 29, 2015

Cauliflower and Kale Detox Salad

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My friend Ashley made the original version of this salad a few weeks ago and was kind enough to bring me a container of it.   I fell in love with the light, fresh taste and the overall health benefits this recipe packs.  Did you know cauliflower, kale, basil and lemons are known for their detoxifying capabilities?  After my weekend, this recipe was very appealing to me!

The original recipe can be found here courtesy of Blissful Basil.  

I altered the ingredients for a few reasons:

  1. Cost
    • Sun-dried tomatoes are pricey at my grocery store
  2. Availability
    • I looked in two grocery stores for Tahini and couldn’t find any.  Ashley told me where I could find it, but it’s about $8 a jar.   Since this only called for 1/4 cup I decided to just use olive oil.  Completely different tastes, but with the other ingredients in the dressing, I was confident the taste would be just fine.  
  3. Taste
    • I added slivered almonds and omitted hemp seeds and pepitas.   This also could fall under reason #2.

 

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Ingredients

For the Salad
  • 1 head of cauliflower, cut into pieces
  • 2 cups finely chopped kale
  • ⅔ cup chopped fresh tomatoes
  • ¼ cup chopped fresh basil
  • ⅓ cup raw pine nuts
  • ¼ cup slivered almonds
For the Dressing
  • ¼ cup fresh lemon juice
  • ¼ cup Olive Oil
  • 2 garlic cloves
  • ¼ cup water
  • 1/2 to 3/4 teaspoon fine-grain sea salt (or to taste)
  • black pepper (to taste)

Instructions

1. Grate the cauliflower pieces in a food processor until riced. Transfer to bowl.

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2. Chop Kale by hand or in food processor.   Add to cauliflower.

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3. To bowl add tomatoes, basil, pine nuts and slivered almonds.

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4. Make the dressing by adding the lemon juice, olive oil, garlic, water, sea salt, and black pepper to an airtight container and shake.Pour the dressing over the cauliflower mixture and toss to coat.  Let marinate for 10-15 minutes.

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5. Serve and refrigerate leftovers.

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