Greek Turkey Burger

Fresh, fast and easy.

Servings

Ingredients

1 lb 93% lean ground turkey
1/4 cup mayonnaise
2 tsp dried oregano
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
cooking spray
1/3 cup plain whole-milk greek yougurt
1/2 cup kalamata olives chopped
1 Tbsp fresh lemon juice
4 hamburger buns
2 cups arugula
1/2 cup cucumber sliced
1/2 cup red onion sliced
1/2 cup feta crumbled

Servings

Ingredients

1 lb 93% lean ground turkey
1/4 cup mayonnaise
2 tsp dried oregano
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
cooking spray
1/3 cup plain whole-milk greek yougurt
1/2 cup kalamata olives chopped
1 Tbsp fresh lemon juice
4 hamburger buns
2 cups arugula
1/2 cup cucumber sliced
1/2 cup red onion sliced
1/2 cup feta crumbled

Instructions

Using clean hands, combine turkey, mayo, oregano, cumin, salt, and 1/8 tsp. pepper. Shape mixture into 4 equal patties. Heat a large skillet on high. Lightly coat with cooking spray, and add patties. Cook until meat thermometer inserted into thickest portion registers 165F, 4-5 minutes per side.
Stir together yogurt, olives lemon juice, and remaining 1/8 tsp. pepper in a small bowl. Spread yogurt mixture evenly on cut sides of top and bottom buns. Divide patties, arugula, cucumber, red onion, and feta evenly among buns. Enjoy!

Recipe Notes

Recipe adapted from Cooking Light

Slow Cooker General Tso’s Chicken

Slow Cooker General Tso's Chicken

Servings

Ingredients

1/4 cup cornstarch Plus 1Tbsp
1 tsp salt
1/2 tsp pepper
1 1/2 lbs boneless skinless chicken breast cut into 1 1/2 inch pieces
2 Tbsp vegetable oil
1/4 cup light brown sugar packed
3 Tbsp rice vinegar
3 Tbsp soy sauce
1 Tbsp apple cider vinegar
1 Tbsp sesame oil
3 garlic cloves minced
1 tsp ginger grated
1/4 tsp red pepper flakes
6 small dried red chile peppers
cooked white rice for serving

Servings

Ingredients

1/4 cup cornstarch Plus 1Tbsp
1 tsp salt
1/2 tsp pepper
1 1/2 lbs boneless skinless chicken breast cut into 1 1/2 inch pieces
2 Tbsp vegetable oil
1/4 cup light brown sugar packed
3 Tbsp rice vinegar
3 Tbsp soy sauce
1 Tbsp apple cider vinegar
1 Tbsp sesame oil
3 garlic cloves minced
1 tsp ginger grated
1/4 tsp red pepper flakes
6 small dried red chile peppers
cooked white rice for serving

Instructions

Mix 1/4 cup cornstarch, salt, and pepper together in a gallon-sized bag. Add the chicken pieces, seal the bag, and shake until the chicken is well coated.
Heat the oil in a large nonstick skillet over medium-high heat until shimmering, about 3 minutes. Add the chicken in batches, making sure not to crowd the pan, and cook about 2 minutes per side. The chicken might not brown, but the cornstarch coating will become crispy and dry. The chicken will not be completely cooked at this point, and that is OK. Transfer the chicken to a 6-quart slow cooker and repeat with any remaining chicken.
Whisk the sugar, rice vinegar, soy sauce, cider vinegar, sesame oil, 1 Tbsp cornstarch, garlic, ginger, and pepper flakes together in a small bowl. Pour over the chicken, then scatter the dried chile peppers around the chicken.
Cover and cook until chicken reaches 165F, 1 1/2 to 2 hours on the LOW setting or 45 minutes on the HIGH setting. Toss the cooked chicken with the sauce. Serve with rice. Enjoy!

Recipe Notes

Recipe adapted from The Kitchn

Greek Turkey Burgers

These burgers are super fast and super good!

Servings

Ingredients

1 lb 93% lean ground turkey
1/4 cup mayonnaise
2 tsp oregano
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
cooking spray
1/3 cup plain whole-milk greek yougurt
1/3 cup kalamata ilves chopped
1 Tbsp fresh lemon juice
4 hamburger buns
1/2 cup feta cheese crumbles
2 cups arugula
1/2 cup cucumber sliced
1/2 cup red onion thinly sliced

Servings

Ingredients

1 lb 93% lean ground turkey
1/4 cup mayonnaise
2 tsp oregano
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
cooking spray
1/3 cup plain whole-milk greek yougurt
1/3 cup kalamata ilves chopped
1 Tbsp fresh lemon juice
4 hamburger buns
1/2 cup feta cheese crumbles
2 cups arugula
1/2 cup cucumber sliced
1/2 cup red onion thinly sliced

Instructions

Combine turkey, mayo, oregano, cumin, salt, and 1/8 tsp pepper. Shape mixture into 4 equal patties.
Heat a large skillet over high. Lightly coat with cooking spray, and add turkey patties. Cook until a meat thermometer inserted in thickest portion registers 165F, 4 to 5 minutes per side.
Stir together yogurt, olives, lemon juice, and remaining 1/8 tsp pepper in a small bowl. Spread yogurt mixture evenly on cut sides of top and bottom buns. Divide feta, and arugula evenly among bottom halves of buns; top with cooked patties, cucumber, and onion. Cover with buns and serve. Enjoy!

Recipe Notes

Recipe adapted from Cooking Light

Onion Mashed Potatoes

Amped up mashed potatoes with shallots and leeks.

Servings

Ingredients

1 1/2 lb yukon gold potatoes peeled and cubed
1/2 cup chicken stock
1/4 cup half and half
1 1/2 oz cream cheese softened and cut into pieces
3/4 tsp salt
1/4 tsp pepper
1 1/2 Tbsp butter
1 cup leeks chopped
1 1/2 Tbsp canola oil
1/2 cup shallots sliced

Servings

Ingredients

1 1/2 lb yukon gold potatoes peeled and cubed
1/2 cup chicken stock
1/4 cup half and half
1 1/2 oz cream cheese softened and cut into pieces
3/4 tsp salt
1/4 tsp pepper
1 1/2 Tbsp butter
1 cup leeks chopped
1 1/2 Tbsp canola oil
1/2 cup shallots sliced

Instructions

Bring potatoes to a boil in a large Dutch oven filled with water. Reduce heat to medium; simmer 20 minutes or until tender. Drain; return potatoes to pan. Add chicken stock, salt, and pepper; mash to desired consistently.
Melt butter in a skillet over medium-high. Add leeks; saute 5 minutes. Stir leek mixture into potato mixture (do not wipe out skillet).
Return skillet to medium-high. Add oil and shallots; cook 3 minutes or until shallots are browned and browned and crisp. Spoon mashed potatoes into a serving dish. Top with crispy shallots. Enjoy!

Recipe Notes

Recipe adapted from Cooking Light

Skirt Steak with Chimichurri Sauce

Quick and easy dish for a weeknight meal.

Servings

Ingredients

1 Tbsp chili powder
1 Tbsp dark brown sugar
1 1/2 tsp cumin
1 1/2 tsp oregano
1 tsp coriander
1 tsp garlic powder
1 + 1/2 tsp salt
1 + 1/2 tsp pepper
2 lb skirt steak brought to room temperature
1Tbsp +1/4 cup olive oil
1/2 cup parsley leaves
1/4 cup cilantro leaves
2 tsp red chili flakes
1 Tbsp balsamic vinegar
1 garlic clove minced

Servings

Ingredients

1 Tbsp chili powder
1 Tbsp dark brown sugar
1 1/2 tsp cumin
1 1/2 tsp oregano
1 tsp coriander
1 tsp garlic powder
1 + 1/2 tsp salt
1 + 1/2 tsp pepper
2 lb skirt steak brought to room temperature
1Tbsp +1/4 cup olive oil
1/2 cup parsley leaves
1/4 cup cilantro leaves
2 tsp red chili flakes
1 Tbsp balsamic vinegar
1 garlic clove minced

Instructions

Lightly oil your grill grates then heat the grill to high. Combine chili powder, brown sugar, cumin, oregano, coriander, garlic powder, 1 tsp salt, and 1 tsp pepper in a medium bowl. Drizzle half Tbsp olive oil over one side of steak and rub steak with spice mix. Repeat with other side.
Once the grill is heated up, place the steak on the grill and cover. Cook 4-6 minutes per side or until medium rare. Take the meat off the grill and let rest for 10 minutes before slicing.
While the steak rest, make the chimichurri sauce. In food processor put parsley, cilantro, chili flakes, vinegar, garlic, 1/2 tsp salt, and 1/2 tsp pepper, pulse. While running add 1/4 cup olive oil until fully combined. Taste and adjust. Serve the sauce on top of the steak. Enjoy!

Recipe Notes

Recipe adapted from Eat the Love