#1,831: Fajita Burgers

I didn't tell my family that these burgers were not our traditional turkey burgers.  They did notice they tasted a little different, but they all said they still like them (win for me!).  I loved these burgers.  They were so simple to make and as you can see from the photo above, I ate it in a lettuce wrap (unlike my family who ate it on traditional hamburger buns).

1 pound ground beef or turkey
2 teaspoons taco seasoning mix
1 tablespoon olive oil
1 large pepper (any color(s)), julienned into matchsticks
1 cup thinly sliced red onion
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
4 hamburger buns, optional
lettuce leaves

Optional toppings:
salsa
guacamole
chipotle mayo
chopped cilantro
dice tomatoes

Heat an outdoor grill or indoor grill pan. Divide the ground beef into four equal portions. Season each generously on both sides with the taco seasoning. Cook the burgers until desired doneness.

Meanwhile, heat the oil in a large nonstick skillet until shimmering. Add the peppers and onions. Season them with oregano and salt and pepper to taste. Cook stirring, until the onions are translucent and the peppers are tender.

Serve the burgers on buns (or on lettuce leaves), top with pepper mixture and desired toppings.  

#1,830: Chef John's Italian Meatballs (Review)

The first time we tried these meatballs (or a version of it) my cousin had made these for us when we visited for lunch a few weeks ago.  My girls are STILL talking about her meatballs.  :)  So I decided to make a batch myself to serve my family.  Although my hubby didn't love these as a side with spaghetti, he did enjoy it as a meatball sub.  I personally loved these and plan to make them again!  

1/3 c plain bread crumbs (I used Italian seasoned breadcrumbs)
½ c milk
2 tbsp olive oil
1 onion, diced
1 lb ground beef
1 lb ground pork
2 eggs (I used 4 egg yolks)
¼ bunch fresh parsley, chopped
3 cloves garlic, crushed
2 tsp salt
1 tsp ground pepper
½ tsp red pepper flakes
1 tsp dried Italian seasoning
2 tbsp grated Parmesan cheese (I used about ¼ cup)

Cover a baking sheet with foil and spray lightly with cooking spray.

(I skipped this step) Soak bread crumbs in milk in a small bowl for 20 minutes.

Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.

Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.

Preheat an oven to 425 degrees F.  Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.

Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.  Once cooked, add to your prepared tomato sauce for 1-2 hours. 

#1,829: Noodle-less lasagna in a bowl

I found this recipe for a single serving lasagna recipe in a bowl.  Although I loved the concept of it, the recipe had no ingrdient amounts, and if I'm going to make a pound of cooked bulk pork sausage, and buy all the other ingredients, I'm going to make more than one serving of this.  So I added SOME ingredient amounts listed below based on what I used when I made this for myself.  Feel free to add more or less of anything that you want.

This was good but it wasn't super filling and I didn't want to eat a ton of it, so I ate it over some roasted veggies one day and over some salad mix the next.  Both ways were good to me!  

1 lb crumbled sausage of choice (I used pork), cooked and drained
½ jar of No-sugar-added pizza sauce
Shredded mozzarella cheese, as much as desired
Cottage cheese or ricotta cheese, as much as desired
Italian seasoning, to taste
Garlic powder, to taste
Salt and pepper, to taste

Cook, crumble, and drain the sausage.  Add the seasoning, and pizza sauce and mix well.  Let simmer on low for about 5 minutes to let the flavors blend. 

To serve, place the sausage mixture in a bowl, then top with cottage or ricotta cheese, and mozzarella. 

Microwave for 2 minutes or until everything is hot and the cheese is melted. Or you could bake it at 350 degrees F until the same conditions are met.  OR eat as is.  (I heated it all and then topped with the ricotta after it came out of the microwave). 

#1,828: High Protein Chocolate Banana Bread

A friend/co-worker of mine gave the girls some of her over-ripe bananas and the girls immediately asked me if I would make them some banana bread.  Of course I was happy to oblige, but wanted to see if I could find a recipe that was a little healthier, had less sugar, AND had more protein in it.  I came across this recipe and figured it couldn't hurt to try it since I had all of the ingredients on hand.  The kids really liked this recipe!  I liked that it has so much protein in it.  I would definitely make this again.  

1 1/2 scoops chocolate protein powder

1/2 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

2 ripe bananas, mashed

2 egg whites

2 tbsp vanilla greek yogurt

1/3 cup oats

I also added about 1/4 c wheat bran and 2 tbsp flax seeds

Optional: 1/3 cup chocolate chips

For topping: (I omitted all of these ingredients)

1/3 cup oats

2 tbsp brown sugar

drizzling of honey

sprinkling of cinnamon

Preheat oven to 350 and then in a medium size bowl combine the protein powder, whole wheat flour, baking soda, cinnamon, oats, flax seed and wheat bran.   In a separate bowl, combine the bananas, egg whites, and greek yogurt, and mix well.  Mix the wet ingredients into the dry ingredients and mix until moistened.  Add the chocolate chips if desired. 

Spray a bread pan with nonstick spray, then pour mixed ingredients into the pan.

Put in the oven for 30-40 minutes, or until a toothpick comes out mostly clean.  (I baked mine for 30 minutes and it was pretty dark…I may have over cooked it a little). 

#1,827: Sausage Rice Skillet

I don't know about you, but back to school time always kicks our butt!  This time of year is so busy for us all and we often feel like we are barely treading water.  So when I found this simple 3 ingredient recipe, I knew I wanted to give it a try, but I was a little nervous because I know the soup mix is so full of sodium...but I decided to give it a try anyways.  This got mixed reviews from my family.  My husband thought it was ok, but the kids weren't super big fans.  I probably won't make it again because they weren't in love with it, but it sure was easy.  (I thought it was good but nothing special).  

1 lb Hot bulk pork sausage (I did NOT use hot for my family...I used regular)

2 cups long grain rice

1 packet dry Lipton Noodle Soup

In a pan, brown sausage, breaking up as it cooks to crumble into small pieces.  Drain grease if desired.  Next add long grain rice, 4 cups of water, and 1 packet of soup mix.  Bring to a boil, then cover, turn to low and simmer for 20 minutes.  

#1,826: Crockpot Cheesy Enchilada Quinoa Bake

I hate when I let so much time go by between posting new recipes!  It's been over a month since I posted, but you can tell my busiest time of the years...and back to school is definitely a busy time for us all!  I made this recipe after my cousin posted making it and liking it.  I loved all of the ingredients in it, so I knew I had to give it a try.

This was really, really good, but I had to cut WAY back on the enchilada sauce, as I didn't think it needed it.  And personally, it didn't need it!  I used about 1/3 to 1/2 of a can and I would definitely do that again next time I make this.  

Such a simple recipe to make to have for lunches (or dinner) for the week! 

1 pound ground turkey (or ground beef) 

1 and 1/2 cups uncooked quinoa, rinsed well

1 can (15 ounces) black beans, drained and rinsed

1 cup frozen corn

1 can (10 ounces) diced tomatoes and green chilies

1/2 cup salsa

1 teaspoon minced garlic

1/2 cup onion

1/2 cup sweet bell peppers, I used orange

1 cup water

1 can (19 ounces) enchilada sauce*

1 tablespoon chili powder

1 teaspoon cumin

2 cups cheddar or Mexican cheese

1/3 cup fresh cilantro, chopped

Optional: 2 tablespoons fresh lime juice, sour cream, green onions, 1 small jalopeno

In a large skillet, cook the ground turkey until browned through. Drain out any grease and place in the slow cooker.

Add in the uncooked quinoa, the black beans, the frozen corn, the diced tomatoes and green chilies, the salsa, and minced garlic.

Chop up the onion and sweet bell pepper into small pieces. Add to the slow cooker. If desired chop up a jalapeno and add it too.

Add in the water, enchilada sauce (I used half a can of mild), chili powder, and cumin.

Stir everything together really well. Cover the slow cooker and cook on high for 3 to 3 and 1/2 hours or until the liquid is all absorbed into the mixture.

Once it is done cooking, remove the lid and stir everything again. Stir in the cheese and fresh cilantro (stems removed and chopped).  If desired add in the fresh lime juice.

Add a dollup of sour cream and some chopped green onions if desired.