Tuesday, May 10, 2016

Balsamic Basil Turkey Burgers & Crock Post Asian Chicken

My food prep game was ON point this weekend... It's my last week of carb cycling, and I'd be lying if I said my diet has been great over the past few days... UGH!! But... I still haven't eaten any of those NO-NOs... The take out, the huge greasy burgers from Fuddruckers, the pizza, the candy, and the donuts and coffee cake muffins I found myself wanting.. OH! and the Ben & Jerry's dairy free ice cream... Yep, I haven't had that!! I DID have frozen yogurt... No sugar added, fat free frozen yogurt with fruit.. On a "carb off" day, which was technically a "no-no..." BUT... It was better than going to our local ice cream place like I really wanted to....

So.... I came up with two amazing recipes .. And well, since I have a plan for next week anyway, (Zucchini Protein Oats), I'll just share them both !! Sorry #notsorry for rambling on about life... But hey!! This IS a blog... Right..

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Balsamic Basil Turkey Burgers
Serves: 5
Prep Time: 15 minutes
Cook Time: 15 minutes
Container Count: 1 red, 1 green, 1 tsp

  • 1 lb. extra lean ground turkey
  • 1/2 red bell pepper, diced
  • 1 small shallot, diced
  • 2 Tbsp. Sun dried tomatoes 
  • 1 Tbsp. Minced garlic
  • 1 1/2 Tbsp. Large flake dried basil (or a handful of torn fresh)
  • 1 egg white
  • Sea salt & pepper to taste
  • 2 Tbsp. EVOO 
  • 1/4 cup

Optional Topping:

  • 3 cups spinach/kale mixture
  • 1 cup cherry tomatoes, sliced in 1/2 

  1. Mix all ingredients aside from EVOO and balsamic vinegar together in a medium bowl
  2. Form meat mixture into 5 equal sized patties
  3. Heat EVOO in a large skillet over medium-high heat
  4. Cook on each side for 6 minutes, or until juices are running clear
  5. I liked mine to brown up a little bit- so I did about 8 minutes! :)

Topping Directions:

  1. After burgers are complete, remove, and place spinach/kale & tomatoes in the same frying pan
  2. Simmer down until the greens are wiled
  3. Divide among burgers
  4. Pour 1 Tbsp. balsamic vinegar over each burger, and serve or cool for meal prep

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Healthy Crock Pot Asian Chicken
Serves: 5
Prep Time: 10 minutes
Cook Time: 6 hours

  • 2.5 lbs. boneless, skinless organic chicken thighs
  • 1 cup organic vegetable broth
  • 1/2 cup Liquid Aminos
  • 1 Tbsp. minced garlic
  • 1/2 tsp. red pepper flakes
  • 2 Tbsp. Asian seasoning (McCormick makes a great all natural, no MSG one!)
  • 2 bell peppers, sliced (put in with in an hour of chicken being complete)
  • Non-stick cooking spray
  • 1 1/2 cups cooked brown rice
  • 5 Cups steamed veggies (carrots, broccoli, etc)

  1. Line your crock pot w/ a liner, and spray with cooking spray
  2. Trim any unwanted fat off of chicken
  3. Layer Chicken (in one layer if possible) in the bottom of the crock pot)
  4. Pour vegetable broth over chicken
  5. Pour Liquid Aminos over chicken
  6. Season chicken with minced garlic, red pepper flakes, and Asian seasoning
  7. Put crock pot on high, cover, and cook for 6 hours on high, or 8 hours on low
  8. At one hour left, add peppers
  9. If you're unable too, and you'd like the peppers still, fry them in 1 tsp EVOO separately
*Each serving is about 1 1/2- 2 thighs (they'll fall apart in the crock pot!!)
*Serve with 1/2 cup brown rice and 1 cup steamed veggies

Email me at Algerrity@gmail.com and/or fill out the application below to get added to a Challenge Group and/or FREE Clean Eating Group now & get started on meeting your goals NOW!!! 

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