Turmeric Spinach Spice Turkey Burgers


The spice rack in our house is more like a spice drawer, it’s also overflowing. Unfortunately I’ve never really looked at everything in there. That’s how I ended up making my dinner a bit more Indian and less the typical Italian or Mexican dish I tend to make. I got bored, sifted through the jars, and found turmeric in the cabinet and had no idea what it was. But I felt it probably could go well with ground turkey. And I dumped in some spinach too because I need vegetables and vitamins.

1/2 pound of ground turkey
1/4 cup of frozen spinach, thawed
2 tsp of turmeric
1/2 tsp garlic powder

Mix ingredients and form into patties. Grill or cook with a bit of olive oil in a saute pan.


Garlic Chicken and Spinach


This is going to take awhile. Cooking the meal, that is.

See, I wandered around the supermarket so long that I meandered into the frozen vegetable section. Usually I just buy the fresh produce, but something was calling me. I somehow purchased a bag of frozen spinach. Now, mind you, I don’t even eat spinach on a regular basis – frozen or not. But I bought it and had to do something with it, which is how I ended up cooking so long over the stove that I could watch the majority of 50 First Dates while I waited for my meal to finish. It was about an hour, but believe me, it was worth it.

For instance, the onions alone took about 20 minutes. Exhibit A:


So, if you’re willing to take your time with a meal, maybe open a bottle of wine and indulge as you let your onions sweat, here you go:

Olive oil
1/2 sweet onion, diced
3 cloves of garlic, minced
1 teaspoon of garlic powder (for good measure)
1/2 pound of chicken, diced
2 Roma tomatoes
1 and a half cups (not packed) of frozen spinach
Black pepper
Sea salt

In a heated skillet, add 3 tablespoons of olive oil. Add diced onions, garlic powder, and garlic. Let cook on medium-low for 20 minutes. You’re not looking to brown the onions, just make them translucent and soft.

Add chicken and a dash of black pepper to pan and cook for 10 minutes on one side, then flip over and cook for another 10 minutes.

Add tomatoes and spinach. The heat should still be low, so you’re not browning anything, just slow cooking. The chicken should be easily falling apart soon and should be able to cut chicken with a fork.  Cook for another 10 to 15 minutes or until spinach is thawed and the tomatoes have softened. If dish is try, add a splash of olive oil.

Sprinkle with a dash of sea salt, fold into dish and serve.

Spicy Turkey Meatballs, Take 1


Learned a lesson this week. A very important lesson for those of you out there trying to plan a week of meals to take to work without any will power. Don’t make bite-sized meals. You’ll regret it.

Every time I got bored, I’d sneak downstairs, open the fridge, and pop a few of these babies in my mouth and go back to watching TV. My only saving grace? I have to walk up and down a set of stairs to get from my bedroom to the kitchen. That has to be a couple calories burned, right?

All I wanted was to make some turkey buffalo meatballs, which I didn’t exactly create. Need to take another go at them, however, they did end up spicy. I ended up eating a good portion of them before work the next day. Seriously, I need help.

Anyway, they came out delicious, probably would be good in a sauce or on sub roll with some melted cheese. I’ll have to try that with the next batch if they make it through my snack time.

Gather the Goods:
1/2 pound of ground turkey
1/8 cup of minced onion
1/8 cup of minced green peppers
1 egg
1/2 cup of unseasoned bread crumbs
1/4 cup of Frank’s Red Hot Sauce
1/2 tablespoon of cayenne pepper
1/8 cup of shredded cheddar cheese
Olive oil

In a oven-safe sauce pan heat 1 tablespoon of olive oil. Mix together all ingredients in a bowl (except olive oil). Portion out mixture into 1-inch balls and place into heated pan. Cook for five minutes, or until golden brown, turn. Cook for another five minutes. Rotate one more time and put into oven on a low broil on the middle rack.  Bake for another 7-9 minutes or until meatballs are cooked through.

Pull from oven and let rest on paper towels. Serve or put in fridge for later. Enjoy.

Sausage Patties and Broccoli


Oh boy, I need to start running more. Seems I’m starting to slack on my goal. And I was doing so well! I’m at 280.69 miles as of Sunday and we’re 223 (as of Sunday) days into 2013. Good news, I’m ahead of the day count, but bad news that I’m running less than 7 miles a week. Ahhhhh. I need some motivation, especially with two more 5 Ks coming up. Anyone with tips, let me know. I’ve been filling my Pinterest board with inspirational quotes, but I feel like I’m losing steam.

On the bright side, I am maintaining my weight and getting toned, so I’m back on the workout wagon. That means more recipes to make, including trying to hide vegetables in everything I create. Take the sausage patties I made the other day, somehow some broccoli and green peppers made their way into the mix. I’m not complaining, makes the patties a bit more beefed up.


Sausage Patties:
1/2 pound of ground sweet sausage
1/4 cup of diced green pepper
1/4 cup of diced broccoli
1 slice of wheat bread, torn into tiny bites
1 tablespoon of milk
1/2 teaspoon of garlic powder
1/2 teaspoon of ground black pepper
olive oil

Head a splash of olive oil in a medium-sized pan. Mix all ingredients (except for olive oil) in a bowl and portion into four patties. Heat on each side until golden brown and cooked through, about 5 minutes a size. Let cool on a paper towel and then serve.

Broccoli Sausage Pasta


Seems I’ve been so busy this summer that I’ve let my blog go for far, far too long. I apologize to those who actually read my blog and have been looking for recipes. My greatest apologies, I’ll bake some cookies once I get the chance to make it up for you. Fresh from the oven to you. But until then, I’ll give you a quick update on my summer festivities.

 I just spent a week with friends up at a cabin in Moosehead, Maine. I have to say, it was fabulous. We saw moose (even if it was from aboard slightly sinking and very old pontoon boat), I took my first spin on a jet ski (very unsuccessful I might add), and willingly jumped into a lake (I always avoid the fish, they’re creepy!). And to top it all off, our group of a dozen of us fit into a cabin that was more than enough room for us. What a find!!

 Now that I’m back home, I figured out I need to cook for myself, not a slew of 12 people. So I opted for a “big” meal that was (shocker!) pasta based.

 Broccoli/Sausage Pasta
1/4 cup onion, diced
1/4 cup green peppers, diced
1 cup chopped fresh broccoli
olive oil
1/2 pound of ground Italian sweet sausage
1 tablespoon butter
grated Parmesan cheese (optional)
1/2 box of linguine, cooked and drained

 In a medium sauce pan, heat enough olive oil to slightly coat the pan. Add onions and pepper, cooking on medium-heat until onions are translucent or about 6 to 8 minutes. Add chopped broccoli and cook for another 5 to 7 minutes. Add sweet sausage and another tablespoon of olive oil and cook through and until browned. Once meat is browned, add the butter and then toss in the pasta. Continue cooking for another 3 minutes, or until butter is melted and pasta is thoroughly coated and has soaked up the sauce. Top with Parmesan cheese and enjoy!