Chicken-Pesto Burgers

Best chicken burger ever!!!

I've made this several times trying to get exactly the right flavor combo I wanted.

As ya'all may have notice I love chicken, pesto, sun-dried tomatoes and artichokes:)

So I figured with these ingredients you can't really go wrong anyway and every time I made it I loved it more!

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Ingredients:

listed above

season with these

mix everything except artichoke

make into patties and freeze for about 30 minutes or until firm-for easier grilling.

this stuff is a must-tastes awesome and if your burger is a little dry, as chicken tends to be, it will add just the right amount of moistness:)

throw 'em on the grill!

Yum, Yum, Yummmy!

Enjoy!

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Spaghetti Squash Stir-Fry

Who doesn't love a stir fry??

Anyone for quick and easy?

Even better, one that's easy on the waist line?

This one is all of the above!

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Let me give you the rundown on this dish-

I start out by choosing and chopping my veggies, meat and mushrooms.

Then spray the wok with a light layer of olive oil and add in the meat-in this case I chose

Jennie-o turkey keilbasa, and then I throw in the veggies, starting with the ones that take longer to cook and slowly add the rest in towards the end.

Here's what I chose for veggies-cauliflower, bell peppers-all colors, cabbage, a little red onion, and right at the end spinach.

At the end I add a couple tablespoons of either a sweet and sour sauce or teriyaki sauce and give it a toss to coat.

Prepare squash-slice in half, lay face down in pan of water and microwave 10 minutes.

Scrape out the "noodles" onto waiting plates.

Top with stir-fry mix.

Enjoy!!

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Turkey Boats

These zucchini boats are quick, easy, healthy and yummy!

Here's what you'll need:

Ground chicken or turkey-browned

2 medium sized zucchini

green onion-chopped

cumin

oregano

basil

garlic salt

salt and pepper

Mrs. Dash table blend

fat-free or light cheese

Take 1 zucchini peeled and dice it up-make sure to scoop out seeds.

Spray a saute pan with olive oil cooking spray and toss in the diced zucchini and green onions

garlic salt, pepper and basil.

Saute until zucchini is softened.

Here you can add in some of your favorite veggies to steam like spinach.

Set aside

To the saute pan, add the ground chicken, cumin, salt and pepper.

Cook and stir until browned.

Meanwhile scoop out the other zucchini to form "boat"

pop into the oven for about 10 mins-just to softened

you can also microwave for 2 to 3 mins instead.

grate cheese I used cheddar but you can use whatever you like.

line the bottom of the boats

Top cheese with the chicken/turkey and sprinkle with remaining cheese.

Top with a drizzle of BBQ sauce.

Enjoy!!

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Spiced Sweet Potato Cake with Brown Sugar Glaze

Make this cake and bring it with you to Thanksgiving dinner-its so good you can't have it just sit on the counter and tempt you all day!!

Trust me on this one!

I found this recipe last year from a blog called Roost. She's a Southern girl now living in Seattle.

I love her blog-the earthy ingredients, the photos and of course her recipes:)

Sweet potatoes. Cooked. Peeled. Mashed.

Sift, Sift. Important step in any from scratch cake! Sift all dry ingredients.

You won't regret it!

Batter loaded into a bundt pan.

My, look how pretty that baked up!

Drizzly, Gooey glaze!

Sooo yummy!

Your family will love you more than before! They will love you from their insides;)

And their tummies will thank you!

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Tomato Bread Salad

If you are gonna have a salad why not have a bread salad;)

So this salad was awesome! Very flavorful, fresh and delicious.

Basil and tomato are a perfect pairing!

So totally summery too:)

Chop Roma tomatoes, yellow pepper, and red onion.

In a screw top jar mix dressing ingredients:olive oil, red wine vinegar, dijon mustard, Italian seasoning, and salt, pepper. Shake well- add to the veggies, stir to coat. Refrigerate over night.

I didn't do this part because I didn't read all the way through the recipe;)

Pre-heat the oven to 400 degrees. Cut up the Ciabatta bread into cubes place on baking sheet and drizzle with olive oil-toss to coat. Bake about 7 to 10 mins, stirring once. Remove and cool-then add to the tomato mixture, along with the basil. Toss to coat and top with the shaved white cheddar cheese.

Yum!

Enjoy this at your next cookout;)

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Chicken-Pepper Kabobs

Chicken Pepper Kabobs are the perfect summer meal if you ask me!

These were very good, we used them Fajita style.

If you use wood instead of metal skewers make sure you soak them for a few hours

before hand.

1 lb skinless, boneless chicken breasts, cut into 1 inch pieces

2/3 c. bottled balsamic vinaigrette salad dressing

2 medium red and yellow peppers seeded and cut into 1 inch pieces

1 large purple/red onion cut into 1 inch pieces

1 bunch of cherry tomatoes

Pre-heat grill. Place the chicken in a shallow baking dish and pour the balsamic vinaigrette over and marinade for about 10 mins.

Drain chicken reserving marinade. Thread chicken, peppers, and onion onto skewers, leaving a 1/4 inch space between pieces.

Place on grill, after a few minutes brush on reserved marinade.

Rotate kabobs occasionally to brown evenly.

Makes 4 to 6 servings.

{Adapted from BHG dinners for less}

All the veggies cut up and ready to go.

All assembled.

Working on the grill:)

Yum!!

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Blackened Chicken With Avocado Salsa

If anyone has a good recipe for Avocado Salsa Please let me know:) I liked everything about this recipe except the Salsa- it was very sour. I'll give you the recipe just in case sour is your thing;) I'll also tell you through-out how I ended up changing it for our taste.

Avocado Salsa

2 T. rice vinegar

2 T. olive oil

1/4 t. ground cumin

1/8 t. salt

Dash of ground black pepper

1 avocado, halved, seeded, peeled, and chopped

2/3 c. chopped fresh or refrigerated papaya

1/3 c. chopped red sweet pepper

1/4 c. chopped fresh cilantro

In a bowl whisk rice vinegar, 2 T. oil, cumin, salt, and black pepper. Stir avocado, papaya, sweet pepper and chopped cilantro.

Now I did all this except I couldn't find Papaya- I ended up just rinsing it off and squeezing some fresh lime juice over and adding 3 to 4 T. of my Homemade Salsa and called it a day on it!

For the Blackened Chicken:

4 boneless skinless chicken breast halves

{1-1/4 to 1-1/2 lbs total}

2 t. blackening spice

1 T. olive oil

We threw ours on the grill but if you can't right now then preheat oven to 375°. Lightly sprinkle both sides of chicken with blackening spice. In a large oven proof skillet heat the T. of oil over medium heat. Add the chicken; cook until browned, turning once. Bake about 15 mins. or until no longer pink {170°}.

Top with the Avocado Salsa, if desired garnish with cilantro.

We sliced the chicken and served it inside of tortillas taco style.

Overall, pretty good- the flavor of the chicken was excellent and once I "fixed" the Salsa that part was good too:)

Enjoy!

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