Friday, September 14, 2018

80(ish)--- Chicken BLT Burgers




It's been a while since I've posted a burger recipe on the  blog.  The end of summer seems like the perfect opportunity!

This burger includes some cottage bacon, which is a nice thick, lean cut of bacon.  We can find ours locally, which we LOVE.  If you can't find some at your grocery store, use a Canadian bacon instead.

I topped this burger with sliced homegrown tomatoes (duh), butter lettuce leaves, and a chimichurri blended with some Greek yogurt, then served it on a toasted English muffin.  Yummo!

Chicken BLT Burgers
Makes 5 patties

1 lb lean ground chicken
4 slices cottage bacon, chopped
1/3 cup chopped red onion
2 Tbsp plain bread crumbs
1/2 tsp garlic powder
1/2 tsp dried parsley
1/2 tsp seasoning salt
1/4 tsp ground black pepper

Heat a small nonstick skillet over medium heat.  Add chopped bacon and sauté until slightly crispy.  Remove from pan.  Add chopped onion to the pan and saute until lightly browned.  Remove from heat and allow to cool, along with the bacon, for 15 minutes.

When bacon and onions have cooled slightly, mix with remaining ingredients and form into 5 patties.  

Grill patties over medium heat.  Using nonstick grill mats will prevent the chicken from sticking to your grill grates (if this is an issue for your grill). Flip burgers halfway through cooking or at ~7 minutes.  Check to ensure the patties reach an internal temperature of 160 degrees before removing from the grill.

Nutrition info per 1 patty: 273 calories, 10 g fat, 42 g protein, 5 g carbohydrates

Friday, August 31, 2018

80--- Roasted Tomato Jam



If you're a tomato farmer (gardener) or the friend or family member of one, you're either swimming in these delicious fruits right now, or you're about to be.

Of all of the fantastic things you could make with tomatoes, this one is so delicious and diverse.  My family first used it as a topping for some roasted turkey.  Then I used it as a sandwich topping, a salad dressing, and a dip.  All fantastic!  

If you're into canning, double (or triple) this recipe and store some for those colder winter months when you're craving a bit of summer.

Roasted Tomato Jam
Makes 2 cups

6 large Roma tomatoes (fewer seeds than other varieties)
2 Tbsp minced garlic
1/2 cup chopped red onion
1/2 tsp salt
1/2 tsp smoked paprika
2 Tbsp molasses
3 Tbsp apple cider vinegar
2 tsp olive oil, divided

Preheat oven to 425 degrees.

Slice tomatoes in half, and glaze with 1 tsp olive oil.

Place in the oven for 20 minutes, or until blistered.

In a nonstick skillet, heat remaining 1 tsp olive oil over medium heat.

Add onion and garlic and sauté until lightly golden, ~8-10 minutes.  Transfer to a food processor or blender.

Add tomatoes and remaining ingredients to the food processor or blender and mix until a smooth puree is formed.

Return mixture to the nonstick skillet and heat over medium heat.  Allow to reduce for ~20 minutes, stirring frequently, until thickened to coat the back of a spoon.  Note, the mixture will thicken additionally when chilled. 

Transfer mixture to a container (or multiple containers), cover and refrigerate for at least 2 hours prior to serving.

Nutrition Info per 2 Tbsp: 27 calories, 0.5 g fat, 0.5 g protein, 4 g carbohydrates, 1 g fiber

Thursday, August 9, 2018

80--- Thai Corn, Zucchini, and Quinoa Salad



This Thai-inspired side dish is the perfect way to use up some fresh summer produce that is in abundance this time of year! 

Thai Corn, Zucchini, and Quinoa Salad
Serves 6

1 1/2 cups cooked quinoa (I cooked mine in low sodium vegetable broth for a flavor boost)
1 large zucchini, chopped
Kernels from 3 large ears of corn
4 green onions, sliced
2 tsp soy sauce
1/4 cup seasoned rice vinegar
2 limes, juice and zest
2 tsp sesame oil
2 Tbsp chili garlic sauce (Asian aisle)
1/4 cup fresh chopped cilantro
2 tsp minced ginger

Combine all ingredients in a large bowl. Cover and place in the refrigerator for at least one hour, or overnight.

Nutrition info per 1 serving: 137 calories, 4 g protein, 3 g fat, 25 g carbohydrates, 3 g fiber

Friday, July 13, 2018

What I'm Eating Now.......

You may have noticed me posting fewer recipes....

What gives?

Well I'm the busy mom of two, working a few different gigs and trying to keep my balance.

I am often asked if I still cook every day.

And the answer is, honestly, YES, "nearly" daily.

We dine out as a family one meal per week, and have dinner with family on Sundays.  Other than that, yes, I am cooking.  Now some days it's tossing together a salad (often with the help of my amazing hubby).  But in all honesty I plan and prepare healthy meals for my family on the daily.

But I'm not always using Eat8020 recipes, and I'm not always creating new recipes.

There are SO many healthy food bloggers out there creating amazing meals!!  I love Pinterest- it is a wealth of beautifully created healthful recipes. I peruse it often for inspiration, and for recipes to make for my fam.

So I thought I would share a few that we have on repeat right now........

Enjoy!


{The Creative Bite}
Turkey Egg Roll Bowl with Creamy Sriracha is an amazingly healthy and delicious bowl of goodness perfect for lunch or dinner! Sauteed cabbage, carrots, onion and ground turkey are tossed with an Asian inspired sauce and topped with a creamy Greek yogurt sriracha mayo sauce.

{Ambitious Kitchen}
A meatless black bean 'meatloaf' packed with spices, cilantro, corn and topped with the creamiest 3-ingredient sauce. #vegan #glutenfree #cleaneating

{Gimme Some Oven}
Slow Cooker Teriyaki Chicken + Crock-Pot #Giveaway | gimmesomeoven.com

{Bon Appetit}

*Also great with shrimp

Image result for sambal chicken skewers



Healthier Crock Pot Butter Chicken
{Half Baked Harvest}
Easy Healthier Crockpot Butter Chicken | halfbakedharvest.com

Turkey Meatloaf with Zucchini and Feta
{Organize Yourself Skinny}
turkeyzucchinimeatloaf10

Saturday, June 30, 2018

20--- Gin & Honey White Sangria



It's about that time in summer for a new refreshing cocktail recipe!  This is a new twist on a classic, prep-ahead white sangria. This one is sure to be the hit at your next get together--- or otherwise ho-hum Thursday night.

Gin & Honey White Sangria
Serves 5

1 bottle sauvignon blanc
2 oz gin
8 oz ginger ale
3 Tbsp honey
1 lemon, juiced
2 one inch slices of fresh ginger, peeled
1 orange, sliced
1 lemon, sliced

Combine all ingredients in a pitcher and refrigerate for 3 hours prior to serving.  Enjoy!

Saturday, June 2, 2018

80--- Sweet and Spicy Togarashi Edamame




How about a new spin on an easy appetizer?  This one's so easy to whip up on short notice.  And it's healthy!

You can find the spicy Japanese togarashi seasoning at a specialty grocery, such as World Market.  It's a combination of sesame, orange peel, chiles, and nori.

Sweet and Spicy Togarashi Edamame
Serves 6

4 cups frozen edamame (in shell)
1 tsp sesame oil
1 tsp chili garlic sauce
2 tsp liquid aminos (or lite soy sauce)
1 tsp maple syrup
1/2 tsp togarashi seasoning

Steam edamame in microwave, or in steam pan over boiling water until cooked though (follow specific package directions).

In a small skillet, heat remaining ingredients over medium high heat.

When edamame is cooked, transfer to a serving dish and pour over hot seasoning mixture. Toss to coat and serve immediately!

Nutrition info per ~3/4 cup: 143 calories, 5 g fat, 11 g protein, 11 g carbohydrates, 1 g fiber

Saturday, May 19, 2018

80--- Spring Steel Cut Oat Risotto



A spring risotto helps bridge that gap between winter and summer.  It's warm and comforting, but loaded with spring veggies and gives you a bit of hope for sunny days ahead.

This risotto uses steel cut oats as the grain, boasting a higher protein and fiber content than the rice typically used in this Italian dish.  The result is chewy and delicious. 

Spring Steel Cut Risotto
Serves 3

3 tsp olive oil, divided (the truffle oil from Pomora is fantastic)
1/2 cup sliced yellow onion
12 slices Canadian bacon (uncured if possible), finely chopped
1 Tbsp minced garlic
1 cup quick cooking steel cut oats
2 oz white wine
3 cups low sodium vegetable broth
2 tsp maple syrup
1/2 tsp ground oregano
1/2 tsp ground parsley
1/4 tsp ground black pepper
1/4 tsp dried thyme
1/2 cup frozen green peas, rinsed under warm water to defrost
1/3 cup shredded parmesan cheese
12 spears asparagus, cut into thirds
Sea salt and ground black pepper

In a dutch oven or heavy skillet heat 2 tsp oil over medium high heat.  Add onion, bacon, and garlic and sauce until lightly browned.  Add steel cut oats and white wine.  Stir until wine is absorbed. Add broth, 1/2 cup at a time, stirring until entirely absorbed before adding the next 1/2 cup.  Continue until all broth is used and oats are cooked through.  Stir in maple syrup, dried herbs, and parmesan cheese.  Gently fold in peas.

In a small nonstick skillet, heat 1 tsp olive oil and sauté asparagus until just cooked through, 3-4 minutes.  Season with salt and ground black pepper.

Top each serving of risotto with asparagus spears and additional sprinkles of parmesan cheese if desired.


Nutrition info per ~1 cup: 372 calories, 12 g fat, 45 g carbohydrates, 22 g protein, 7 g fiber