Thursday, May 29, 2014

Spinach & Feta Turkey Burgers

  • 1 lb lean ground turkey
  • 1 cup Old Fashioned Oats
  • 1 large egg 
  • 6 oz frozen chopped spinach
  • 1/2 cup crumbled feta
1. Defrost spinach; squeeze as much liquid as you can out of it by using your hands and a strainer.
2. Combine all ingredients in large bowl using your hands (don't overwork).
3. Form patties.
4. Grill. (I grilled in the panini maker on medium high for 8 minutes - use the meat thermometer.)
5. Serve on grilled buns with cucumber, red onion, tomato, and hummus.

Monday, May 19, 2014

Watermelon Feta Salad

diced watermelon
diced and crumbled feta cheese
thinly diced red onion
splash of lime juice

Tuesday, May 13, 2014

Shrimp Quesadillas with Mango Slaw

From Texas Type a Mom

  •  1/2 c. olive oil
  • 1/2 c. lime juice
  • 4 T. chopped fresh cilantro
  • 4 T. Pickled Diced Jalapeño Peppers
  • 2 T. honey
  • 1 tsp. minced garlic 
  • 1/2 tsp. salt
  • 2 pounds shrimp, peeled and deveined
  • 3 c. shredded cabbage
  • 2 mango, peeled, pitted, and cut into 1/4-inch cubes
  • 2 T. chopped red onion
  • monteray jack cheese
  • flour tortillas 
  • garnish: avocado, sour cream


  1. Mix oil, lime juice, cilantro, jalapeño peppers, honey, garlic powder, and salt in small bowl with wire whisk.  Reserve 1/4 of the marinade.  Pour remaining marinade into large repealable bag.  Add shrimp; turn to coat well.  Refrigerate 15 minutes.
  2. Meanwhile, mix cabbage, mango, and onion in large bowl.  Add reserved marinade; toss to coat.  Cover.  Refrigerate until ready to serve.
  3. Pour shrimp and marinade into frying pan, sauté. 
  4. To serve, place shrimp on each tortilla with monteray jack cheese, fold tortilla, grill each side to melt cheese.  Top with slaw and serve immediately.
Yields: 6 servings.

Monday, May 5, 2014

Overnight Raspberry Oats

From: The Yummy Life

  • 1/4 cup uncooked old fashioned rolled oats
  • 1/3 cup almond milk
  • 1/4 cup low-fat Greek yogurt
  • 1 1/2 teaspoons dried chia seeds
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon raspberry jam, preserves, or spread
  • 1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, vanilla, and raspberry jam. Put lid on jar and shake until well combined. Remove lid, add raspberries and stir until mixed throughout. 
Return lid to jar and refrigerate overnight or as long as 2-3 days. 
In the morning, top with chopped pecans. Eat chilled. 

***we used sweetened vanilla yogurt and omitted the raspberry jam

Chia Coconut Pudding -

From: Say Yes blog

Three Ingredient Chia Seed Pudding

1 (13.5oz) can coconut milk
1/4 cup chia seeds
1 tbsp. honey
1 tsp. vanilla (optional)

Mix them all together and pour into an airtight container. Let it sit in the refrigerator overnight and enjoy it the next day topped with any fruit or nuts preferred.