I’m not feeling very creative at the moment
So I’m just going to show you pictures from my lovely day while I argue with my brother over what we are going to watch on tv (we’re sharing a king size bed in a hotel room. how cute of us.)
Clarke’s Cookehouse For lunch!
Nanny, mom and brother
Ahi tuna burger..YUM. tis the season to indulge in french fries
Tis the season to drink egg nog
Homemade Chicken Pot Pie..holy amazingly yummy deliciousness
The full spread included the pot pie, cranberry sauce, green beans, mashed potatoes, and orange salad. Major food baby happened after this meal
But of course I saved room for a tiny sliver of gingerbread
Merry Christmas Everyone!
Question for ya!: What did you have for Christmas Eve dinner?!
How has your week been so far? Mine has been filled with studying for exams, but I’m all done with classes for the semester! YAY!
So now onto my breakfast yesterday..I managed to make overnight oats taste like Lemon Raspberry Cheesecake!
The night before I combined 1 lemon chobani yogurt, 1/3 cup rolled oats, 1 tsp chia seeds, and 1/4 cup fresh raspberries. I let it sit overnight and topped it with some raspberry preserves in the moring
SO GOOD! you must try this combination!
In between classes I snacked on an 100-calorie pack of cheez-its and an apple
I’m normally not a fan of 100-calorie packs, but I’ve been craving cheez-its for a while, and I know if I buy the full box I will finish the whole thing in a couple of days..so these provide portion control!
For lunch I ate this egg white wrap with spinach and goat cheese, which a lot of you said reminded you of the starbucks version! which is so true! I love that wrap at starbucks, but making it on your own is a good way to save some mula
nom nom nom! eggs an salsa are a super awesome combination!
Then I had some holiday m&m!s
You can assume this little handful was multiplied by 3 throughout the day
Work-out: Yesterday I took a class at the gym in between lunch and dinner called Butts and Guts. holy moly people…lets just say walking hurts today. I can’t remember the last time I was this sore!
Yesterday I made a batch of butternut squash soup, but this time added a sweet potato to it to make it nice and thick!
I ate this alongside a Veggie burger with veggies and hummus
The veggie burger looks kinda narsty, but it tasted delicious!
Thanks to Jenn at Peas and Crayons for setting up WIAW!
Questions for Ya!
Did anyone watch the Biggest loser last night!?
Are you busy studying for any kind of finals?
What is your favorite quick go-to meal?
Dinner tonight was a success.
Turkey burgers stuffed with GOAT CHEESE for me, shredded mozzarella for the roommates, with homemade Sweet Potato Fries and roasted parmesan Asparagus. YUM.
I’ll take you from start to finish..warning this post is long…but its worth it I promise
First up, I preheated the oven to 375 degrees for both the sweet potatoes and asparagus
Then I peeled and sliced the sweet potatoes, and trimmed the asparagus. I put both out on separate baking sheets and tossed both with olive oil, salt, pepper, and THIS
Such a good seasoning blend! It’s a combination of salt, mustard seeds,black peppercorns, coriander, onion, garlic, paprika, and chili pepper. This blend is similar to a poultry seasoning.
Now back to the taters and asparagus!
I topped the asparagus with a generous amount of parmesan cheese. Because that’s what makes these asparagus taste so darn good!!
I popped both in the oven, but took the asparagus out after 20 minutes.. then I cranked the oven up to 450 and left the sweet potatoes in for 20 more minutes (stirring occasionally)
The final products
Now onto the Turkey Burgers!
First I sautéed onion and mushrooms in a pan with some of the Trader Joes everyday seasoning and olive oil
Then in a bowl I combined the ground turkey and sautéed mushrooms and onions
Then get down and dirty (kidding) and mix all together with clean hands. To form the burger patty it is easiest to divide the mixture into 8 little flat disks. Then you take one lay disk on your hand, put cheese on top, and top with another disk to form a full burger patty. Here is a slide show of pictures trying to display this..
oh hey. Sonny was my photographer during the process haha
I cooked the burgers over medium high heat, apx 5 minutes per side. And I used the same skillet as the mushrooms and onions rather than whipping out the grill pan because I was lazy. But they still turned out delicious so its fine
Yes I realize the burger to goat cheese ratio is 50/50. I like it that way. This dinner was really awesome. I suggest you make these burgers, sweet potatoes, and asparagus now
This post is really long..but here are the full recipe breakdowns below
Turkey Burgers OOZIN with cheese
Makes 4 Burgers
1 container ground Turkey 99% lean
1/4 cup diced onion
1/4 cup diced white mushrooms
2 tsp everyday season (or poultry season)
1/2 cup shredded mozzarella cheese or 1/2 cup goat cheese (or any other cheese for that matter)
1 tsp olive oil
Instructions: Pre heat skillet to medium high heat. Add in olive oil, onions, and mushrooms. Sautee for about 5 minutes until onions and mushrooms are golden brown. Add in the sautéed mushroom and onion mixture to the ground turkey meat, along with the seasoning, and combine. Split up the mixture into 8 small rounds. Take on of the in the palm of your hand and place cheese in the center. Take another round and “close” the burger so you can no longer see the cheese. Repeat this step for the rest of the burgers (4 burgers in total). Cook burgers over medium high heat for apx 5 minutes per side. Serve immediately
Sweet Potato Fries
Yields 3 side servings (apx 15 fries per person)
2 Medium Sweet Potatoes (peeled and sliced lengthwise)
1 tbsp Olive oil
Salt, pepper, everyday seasoning
Instructions: Preheat oven to 375 degrees. Toss sweet potatoes with olive oil, salt, pepper, and everyday seasoning (or poultry seasoning). Bake for 40-50 minutes, stirring occasionally.
Roasted Asparagus with Parmesan Cheese
1/2 pound Asparagus
1 tbsp olive oil
1/4 cup grated Parmesan Cheese
Salt + Pepper
Instructions: Preheat over to 375 degrees. Trim asparagus, then toss with olive oil, salt, and pepper. Top with grated cheese and bake for 20 minutes.