Main Dishes Archives

Category: Main Dishes

08
Nov
2022

Classic Turkey Croquettes

categories: Holidays!, Main Dishes, Turkey

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Use leftover turkey to make Classic Turkey Croquettes! An old diner favorite, with turkey, potatoes and spices, baked and topped with gravy.

After Thanksgiving has come and gone, and all the turkey sandwiches have been enjoyed, do you ever glance at the remaining turkey meat leftover and wonder what to do with the rest of it?

Well, today I want to share with you a recipe for classic turkey croquettes, that are a perfect solution for that leftover turkey!

What Is A CROQUETTE?

First let’s talk about what a “croquette” is, ok? Many countries have their own version, but the word “croquette” has French origins, and comes from the word “croquer” which means “to crunch”. There are recipes for croquettes that date back to the 17th century!

Croquettes typically contain meat, seafood or veggies, mixed with a thick “binder” to hold it all together, like potatoes, bread or sauces. They can be shaped into balls or oval disks, and are usually breaded and then deep fried. *Info source credit here.*

Apparently, croquettes started becoming popular in the U.S. in the early 1900’s and were a common, but popular diner meal.

I originally found this printed recipe taped onto an index card in an old recipe box. There was no mention on the card of the source, so I am grateful for whoever came up with this yummy recipe originally.

These turkey croquettes are good old comfort food at its best! Here’s how to make classic turkey croquettes.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare Potatoes For The Filling

The first thing I do when preparing this recipe is to preheat the oven to 350°F. and cook the potatoes. Now… if you just happen to have 2 cups of mashed potatoes lying around, by all means use them! I typically don’t, so I make them from scratch.

You’ll need 2 cups of mashed potatoes for this recipe, which is the equivalent of about 3 medium-sized russet potatoes. Peel the potatoes, then cut them into small chunks. Place them in a large saucepan and cover them with water.

Bring the water to a full boil on medium-high heat, and then cook the potatoes until they’re tender. This usually takes about 15 minutes, and you can check for tenderness by inserting a knife into a potato chunk. It should glide right into the potato, if tender.

Drain the potatoes, then mash them, without adding any butter or milk. Mash by hand or by using an electric mixer until the potatoes are lump-free. Set aside.

Prepare The Croquette Ingredients

Place the leftover pieces of turkey into a food processor and pulse about 6-8 times or until the meat become minced into very small pieces.

If you do not have access to a food processor, finely mince the turkey meat by hand with a sharp knife. Place 2 cups of the minced turkey in a large mixing bowl.

Add chopped onions, Italian bread crumbs (reserving part for later), salt, pepper, tarragon, sage, Worcestershire sauce and an egg to the turkey.

Stir these ingredients well, to fully combine them. Once combined, add the mashed potatoes to the mixture, and fold (or gently stir) them in, until fully incorporated.

Final Step

After folding in the mashed potatoes, the turkey croquette mixture will be mostly “bound together”, but might still be a bit crumbly. This is where you need to add a small amount of turkey or chicken stock, ONLY UNTIL THE MIXTURE BINDS TOGETHER.

The recipe calls for 1/2 cup of stock, but it usually does not take all of it to bind the ingredients together.

Add a little bit of the stock at a time, and stir after each addition. You need the meat mixture to easily be formed into a meatball shape, where the ingredients will hold together.

Shape The Turkey Croquettes

Form the turkey croquettes into a meatball shape, by scooping out a generous heaping Tablespoon of the meat mixture and shape it into a ball using your hands to roll and form it.

Place each croquette onto wax paper, and continue until all the turkey mixture is used. The recipe, as written, will yield somewhere between 16-20 meatballs, but I usually get 19!

Place the reserved bread crumbs on a small plate, and roll each of the turkey croquettes around in it, until all sides are coated with the bread crumbs.

Ready To Bake

Place the bread crumb-coated turkey croquettes onto an ungreased baking sheet, leaving a little space between each one.

Bake the croquettes at 350°F. for 28-30 minutes (mine usually take 30 minutes!) Please note that the baked croquettes will not brown a lot, so don’t expect that!

TIP: If you want to freeze some of the classic turkey croquettes for later use, do this BEFORE baking. Place the bread crumb-coated croquettes on a baking sheet and freeze for several hours until solidly frozen.

Remove them from the baking sheet and place them in a freezer bag, label with oven temps, etc., and save for another day!

Serving Classic Turkey Croquettes

Classic turkey croquettes are always topped with hot chicken or turkey gravy to serve. Please note that I have not included a gravy recipe in the written recipe below.

You can use your own homemade chicken or turkey gravy, OR you can use purchased bottled gravy or mix at the grocery store. The type of gravy you use is entirely YOUR CHOICE, but just know that you really will want that delicious, hot gravy on top!

Place the hot croquettes on each plate, then spoon gravy over the top of each one, to serve. If you prefer store bought or making your own, by all means, use it! Whatever is the most convenient and the easiest for you, is the best plan! No judgement here.

We enjoy eating classic turkey croquettes served with fresh green beans (from our garden!), and Cranberry Caramel Apple Yams on the side. This meal “felt” like Thanksgiving, with all those great colors and flavors. YUM YUM!

I hope you will consider trying these classic turkey croquettes, and trust you will enjoy them like we do! They can easily be reheated in the microwave, which makes perfect for a quick lunch the next day or two!

We eat part of them for dinner, have a few leftovers for lunch the next day or two, plus I freeze about half of them (before baking) to use for later meals. It’s really easy on the ol’ budget that way, too!

Thank you so much for stopping by, and I hope you will come back soon for more family-friendly recipes. Take care, may God bless you with much to be thankful for, and have a GREAT day!

Looking For More TURKEY Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some truly delicious recipes using turkey, including:

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Original recipe source: unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Classic Turkey Croquettes

Prep Time

25 mins

Cook Time

30 mins

Total Time

55 mins

Use leftover turkey to make Classic Turkey Croquettes! An old diner favorite, with turkey, potatoes and spices, baked and topped with gravy.

Category: Main Course

Cuisine: American

Keyword: classic turkey croquettes

Servings: 6 (3 per serving)

Calories Per Serving: 277 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups cooked turkey meat minced
1 cup yellow onions chopped
2 cups Italian bread crumbs (or plain) DIVIDED USE!
2 teaspoons Worcestershire sauce
½ teaspoon poultry seasoning (or ground sage)
½ teaspoon dried tarragon
1 large egg lightly beaten
¼ teaspoon salt and pepper (EACH)
2 cups mashed russet potatoes approx. 3 medium
½ cup turkey or chicken stock use only enough to bind meat

Top croquettes with your choice of homemade or purchased turkey or chicken gravy (heated)

US Customary - Metric

Instructions

Preheat oven to 350°F.
Peel potatoes; cut into small chunks; place them in a large saucepan/cover with water. Bring to full boil on medium-high heat. Cook until they're tender (approx. 15 min.). Check tenderness by inserting knife into potato (should glide right into potato). Drain potatoes, then mash, by hand or mixer until lump-free. Set aside.
Place cooked turkey into food processor; pulse 6-8 times or until turkey is minced into small pieces, OR mince turkey by hand with a sharp knife. Put turkey in large bowl. Add onions, 1½ cups bread crumbs (reserving ½ cup for later), salt, pepper, tarragon, sage, Worcestershire and egg to bowl. Stir well, to combine. Add mashed potatoes; fold (or gently stir) them in, until fully incorporated.
Add turkey/chicken stock a little bit at a time, stirring it into turkey mixture ONLY until turkey mixture binds together (usually doesn't take all of it to bind the ingredients together.
Scoop a generous heaping Tablespoon of turkey mixture and shape it into a ball using hands to roll/form it. Place croquette onto wax paper; continue until all turkey mixture is gone. **Recipe (as written) yields between 16-20 croquettes.
Place reserved ½ cup bread crumbs on a small plate. Roll each turkey croquette in it, until coated on all sides with bread crumbs.
Put croquettes on ungreased baking sheet, leaving space between each one. Bake at 350°F. for 28-30 minutes. Note that baked croquettes will not brown a lot. **TIP: If you want to freeze some croquettes for later use, do this BEFORE baking. Place bread crumb-coated croquettes on foil-lined baking sheet. Freeze several hours until solidly frozen. Remove croquettes from foil; place in a freezer bag, label with oven temps, etc., and save for another day!
To serve: Classic turkey croquettes should be topped with turkey or chicken gravy to serve. Use your own homemade or purchased gravy for this. Place baked croquettes on serving plates. Spoon hot gravy over each croquette to serve.

Recipe Notes

Caloric calculation was made using 3 croquettes per serving. Gravy to top croquettes was not included in the Caloric calculation, as different varieties may be used.

Nutrition Facts

Classic Turkey Croquettes

Amount Per Serving (1 (3 croquettes))

Calories 277 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 63mg21%

Sodium 756mg33%

Potassium 504mg14%

Carbohydrates 40g13%

Fiber 3g13%

Sugar 4g4%

Protein 19g38%

Vitamin A 151IU3%

Vitamin C 6mg7%

Calcium 102mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

29
Oct
2022

Spaghetti Squash Italiano

categories: Italian, Main Dishes

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Enjoy delicious (and filling) Spaghetti Squash Italiano, with Italian sausage links, roasted spaghetti squash, tomatoes, garlic and basil.

Spaghetti Squash Italiano is a delicious meal that uses strands of roasted spaghetti squash to act as a low carb (and low calorie) substitute for traditional pasta. If you want to enjoy a meal with delicious Italian flavors but are trying to cut calories, may I suggest this delicious main course?

The only “downside” is that it takes about an hour to roast a medium-sized spaghetti squash, but if you’ve got the time, this is a GREAT recipe to try! You can use either traditional Italian PORK sausage OR Italian CHICKEN sausage (use chicken if you want to cut out even more calories!). It’s your choice, and either type of Italian sausage will be fabulous in this Italian dish. Here’s how to make Spaghetti Squash Italiano!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Roast The Spaghetti Squash

Preheat your oven to 375°F before starting. Rinse the spaghetti squash, then pierce the skin (on all sides) a total of about 8-10 times using a sharp knife. Place the spaghetti squash on a parchment paper (or silpat lined) baking sheet. For this recipe I use a medium-sized spaghetti squash.

Bake the spaghetti squash for 1 hour at 375°F, or until it can easily be pierced with a sharp knife. Baking times might be shorter or longer depending on the size squash you’re using and taking into account the temperature variations in various ovens. Know that if the squash can EASILY be pierced with a sharp knife stuck deep into it, it is done.

Pan Sear The Italian Sausage Links

While the spaghetti squash is roasting, cook the Italian sausage links. I have prepared this meal using traditional Italian sausages (hot or mild) AND have also used Italian flavored chicken sausage links. Both taste wonderful in this dish, but I find that traditional Italian sausage links are more readily available in our local grocery stores.

Cook the sausages (you need 4 links, not 5 as shown below) in a little bit of olive oil in a large non-stick skillet. Cook the sausages on Medium-Low heat, turning to cook all sides, per package instructions, until fully cooked through. Let the sausages cool, then cut them into thin round slices. Set aside.

Prepare The Sauce

NOTE: Try to prepare the tomato sauce about 15 minutes before the spaghetti squash is done cooling. That way the sauce is HOT when the squash is shredded for serving.

Heat a large skillet on Medium-Low heat until quite hot. Add 1 Tablespoon of extra virgin olive oil to the skillet, and once it becomes hot, add 2 finely minced garlic cloves. Stir, and cook the garlic for about 30-45 seconds, then add fresh, chopped tomatoes.

Stir well, to combine, then add dried oregano, a pinch of red chili pepper flakes, salt and black pepper to the tomato mixture. Cook on Medium-Low heat for 10 minutes, stirring occasionally. This will enable the tomatoes time to cook down into more of a sauce-like consistency.

Stir thinly sliced, fresh basil leaves and cooked sausage slices into the tomato sauce, until well combined. Cook for 5 minutes, stirring occasionally, until heated through and the basil leaves have wilted.

Prepare The Roasted Spaghetti Squash For Serving

After the spaghetti squash has cooled for about 30 minutes, cut a thin slice off of both ends, then carefully slice the squash lengthwise. Use a large spoon to remove all the seeds and pulp from the center of each squash half (and discard).

Use a fork to gently scrape the squash lengthwise, which will remove the strands of spaghetti squash. Remove as many strands as you can from both halves, without breaking through the outer skin. Keep the spaghetti squash warm, and prepare the dish for serving.

Serve The Spaghetti Squash Italiano

To serve, place a portion of the warm spaghetti squash strands onto each serving plate (recipe serves 4). Top each portion with the hot tomato and sausage mixture. Sprinkle with finely grated Parmesan cheese and garnish with a fresh basil sprig on top (if desired). Serve while hot, and enjoy this wonderful meal!

I hope you have the chance to try this recipe for yourself and for those you love. It’s really quite delicious, and full of great Italian flavor! Thank you for stopping by, and I invite you to come back soon for more delicious, family-friendly recipes. Take care, and have a GREAT day.

Looking For More ITALIAN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy Italian recipes for you to choose from, including:

Interested In More Recipes?

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Recipe adapted from: Live Smart digital magazine, volume 1, page 35, New Life Promise by isabeldprice.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Spaghetti Squash Italiano

Prep Time

10 mins

Cook Time

1 hr 10 mins

Total Time

1 hr 20 mins

Enjoy delicious (and filling) Spaghetti Squash Italiano, with Italian sausage links, roasted spaghetti squash, tomatoes, garlic and basil.

Category: Main Dish

Cuisine: Italian

Keyword: spaghetti squash Italiano

Servings: 4

Calories Per Serving: 348 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 medium spaghetti squash
½ Tablespoon extra virgin olive oil for sausages
4 links Italian chicken sausage OR Italian pork sausage (see note below)
2 Tablespoons extra virgin olive oil for squash
4 medium fresh tomatoes diced
2 cloves garlic minced
¼ teaspoon dried oregano
1 pinch red chili flakes
salt and pepper (to taste)
1 cup fresh basil leaves cut in thin strips

For Garnish (optional but good): Grated Parmesan Cheese and fresh basil leaves

US Customary - Metric

Instructions

Preheat oven to 375°F . Line a baking sheet with parchment paper OR silpat.
Prepare Squash: Rinse squash; pierce its skin (on all sides) a total of 8-10 times using sharp knife. Put squash on prepared baking sheet. Bake for 1 hour at 375°F, or until it can easily be pierced with a sharp knife. Baking time may vary depending on the size squash. and oven temperature variations. Remove from oven; let cool 30 minutes.
Cook Sausages While Squash Bakes: Cook Italian sausages in ½ T. olive oil on Medium-Low heat in a large skillet, turning to cook all sides until fully cooked. Remove sausages, let cool; cut into thin round slices. Set aside.
Make Sauce (15 minutes before squash is done cooling): Heat 2 T. olive oil in a large skillet on Medium-Low heat. When oil is hot, add minced garlic. Stir and cook garlic for 30 seconds, then add tomatoes. oregano, red chili flakes, salt and pepper. Cook, stirring occasionally, on Medium-Low heat for 10 minutes. Stir basil leaves and sausage slices into the sauce, until combined. Cook 5 minutes, stirring occasionally, until heated through and basil leaves wilt.
Shred Squash: After squash has cooled 30-40 minutes, cut slice off of both ends; slice squash lengthwise. Use large spoon to remove seeds and pulp from each half (discard). Use a fork to gently scrape squash lengthwise into strands of spaghetti squash. Remove squash strands from both halves, without breaking through outer skin.
To Serve: Divide squash strands onto individual plates (recipe serves 4). Top each portion with hot tomato sauce and sausage mixture. If desired, garnish with grated Parmesan cheese and fresh basil leaves. Serve hot, Enjoy!

Recipe Notes

NOTE: I have used both Chicken and Pork Italian sausages at times, for this recipe. The caloric calculation indicated for this recipe was made using Italian CHICKEN sausage links. If PORK Italian sausage links are used, the caloric calculation would be approx. 550 calories per serving.

Nutrition Facts

Spaghetti Squash Italiano

Amount Per Serving (1 (1/4 of total))

Calories 348 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 4g25%

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 60mg20%

Sodium 1112mg48%

Potassium 578mg17%

Carbohydrates 26g9%

Fiber 5g21%

Sugar 11g12%

Protein 16g32%

Vitamin A 1940IU39%

Vitamin C 25mg30%

Calcium 83mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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21
Oct
2022

Szechuan Chicken

categories: Asian, Chicken, Main Dishes

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Szechuan Chicken is a delicious, easy to make stir-fry with chicken, bell peppers, green onions and nuts cooked in an Asian-inspired sauce.

If you enjoy making delicious, classic meals at home for a fraction of the cost of what a restaurant would charge for the same dish, may I suggest this recipe for Szechuan chicken? The recipe requires using two chicken breasts, a red and green bell pepper, green onions, and some chopped nuts. Cook them in a simple Asian sauce, combine them, and serve over rice or noodles. BOOM! You just made a tasty, classic Chinese dish for 4 people!

We enjoy this dish, and because it is made using only one skillet, I find it pretty easy to make, when we get hungry for Chinese food! I have no recollection of how or when I got this recipe, but found it in an old recipe box years ago, where the recipe was cut out and taped onto a 3×5″ index card. So I truly don’t know who I can give credit to for this yummy dish… BUT, I think you’re going to love it! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Chicken For Marinating

You will need two large boneless, skinless chicken breasts. The recipe calls for 16 ounces of chicken, so two large 8 ounce breasts will be perfect. Slice the chicken breasts across the width of the breast, holding a sharp knife almost parallel to the surface (angled at a slant). Cut each chicken breast into 1/4″ slices, then put the slices into a medium-sized bowl, and set aside.

Now it’s time to make the sauce which is used to marinate the chicken. In a medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, red pepper flakes, and garlic powder. Stir until the sauce is smooth, with no lumps.

Pour the sauce over the chicken slices, and toss until the chicken slices are coated with sauce. Once fully coated, set the chicken aside to marinate in the sauce while you pan-sear the other ingredients.

Preparing The Pan-Seared Veggies And Nuts

Slice six green onions (bulb and stalk) into 2″ long pieces. Remove the stem and seeds from the bell peppers, and cut them into “bite-sized” pieces. Heat ONE Tablespoon of oil over Medium-High heat in a large (10-12 inch) skillet. Once oil is hot, but not smoking, add the green onions and bell peppers to the skillet.

Stir often until the veggies are “tender-crisp” in texture. This usually takes only about 2 minutes! Transfer the veggies out of the skillet into a bowl, using a slotted spoon (so excess oil can drip back into skillet).

Add 2 more Tablespoons of oil to skillet and heat until hot once again on Medium heat. Add chopped cashews (or dry roasted peanuts if using) to the hot oil, and cook (stirring frequently) only until the nuts are lightly browned. Transfer the browned nuts to the bowl of cooked veggies using a slotted spoon.

Cooking The Szechuan Chicken

Now it’s time to quickly cook the marinated chicken and sauce. You will use the same skillet for this (and any leftover oil in the skillet). Heat remaining oil in skillet over high heat until HOT but not smoking. Add the chicken mixture to the hot oil, and cook, stirring frequently. Continue to cook the chicken for 2-3 minutes, or until it is cooked through and no longer pink in color.

Quickly add the veggies and nuts (plus any accumulated juices in the bowl) back into the skillet, and stir to combine. Heat on medium heat until all ingredients are heated through (a couple minutes). When thoroughly heated through, the dish is ready to serve!

Serving Szechuan Chicken

We really enjoy serving the Szechuan chicken on top of a bed of steamed rice! TIP: If you begin cooking the rice at the beginning of your prep time for this recipe, it should be ready to go when you’re ready to serve. The bed of rice is optional, but I highly recommend it, as it pairs very well with this chicken dish!

Transfer the Szechuan chicken to individual plates, then lightly sprinkle the surface of each portion with sesame seeds, if desired, for a nice finishing touch! Serve the Szechuan chicken immediately (while hot), and enjoy this tasty dish! I really hope you enjoy it, because it has great flavor and color! It’s not too spicy and really tastes amazing!

I hope you have the opportunity to try this delicious Asian-style main dish. If you have any leftovers, they can be refrigerated for 2-3 days and easily reheated in a microwave. Thanks for stopping by, and I hope you will come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More ASIAN-STYLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of Asian-style recipes for you to enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: unknown (found recipe cut out & taped onto a 3×5 card in an OLD recipe box)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Szechuan Chicken

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Szechuan Chicken is a delicious, easy to make stir-fry with chicken, bell peppers, green onions and nuts cooked in an Asian-inspired sauce.

Category: Main Course

Cuisine: Asian

Keyword: Szechuan chicken

Servings: 4

Calories Per Serving: 354 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

16 ounces chicken breasts (boneless, skinless) = approx. two 8 oz. chicken breasts
2 Tablespoons soy sauce
2 Tablespoons dry sherry
2 teaspoons cornstarch
¼ teaspoon ground ginger
¼ teaspoon granulated sugar
¼ teaspoon red chili pepper flakes
¼ teaspoon garlic powder
6 green onions
1 medium green bell pepper
1 medium red bell pepper
3 Tablespoons vegetable oil DIVIDED USE
½ cup chopped cashews can substitute dry roasted peanuts
sesame seeds (OPTIONAL) sprinkle as garnish, if desired

US Customary - Metric

Instructions

Slice chicken across the width of the breast, using a sharp knife almost parallel to the surface (angled at a slant). Cut each chicken breast into 1/4" slices; put slices in a medium bowl; set aside.
Make sauce: In separate bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, red pepper flakes, and garlic powder. Stir until smooth (no lumps). Pour sauce over chicken; toss until slices are coated with sauce. Set chicken aside.
Slice green onions (bulb and stalk) into 2" pieces. Remove stem/seeds from bell peppers, then cut into "bite-sized" pieces.
Heat ONE Tablespoon oil on medium-High heat in a large (10"-12") skillet. Once oil is hot, but not smoking, add green onions/bell peppers. Cook, stirring often until veggies are "crisp-tender" (about 2 minutes). Transfer veggies from skillet to a bowl, using slotted spoon (so excess oil can drip back into skillet).
Add TWO Tablespoons of oil to skillet and heat on Medium heat. Add cashews (or dry roasted peanuts) to hot oil. Cook (stirring frequently) only until nuts are lightly browned. Transfer nuts to bowl of cooked veggies using slotted spoon.
Heat remaining oil in skillet on high heat until HOT but not smoking. Add chicken mixture and cook, stirring frequently. Continue to cook chicken for 2-3 minutes, or until cooked through and no longer pink in color. Quickly add reserved veggies and nuts (plus any juices) back into the skillet; stir to combine. Cook on medium heat 2-3 minutes or until all ingredients are heated through. Once fully heated, the dish is ready to serve!
We enjoy serving Szechuan chicken on top of a bed of steamed rice! The bed of rice is optional, but I recommend it. Transfer Szechuan chicken to individual plates, then lightly sprinkle each portion with sesame seeds, if desired, Serve immediately, and enjoy

Recipe Notes

NOTE: Caloric calculation does NOT include rice or noodles that may be served with the chicken.

Nutrition Facts

Szechuan Chicken

Amount Per Serving (1 (1/4 of total))

Calories 354 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 8g

Monounsaturated Fat 8g

Cholesterol 73mg24%

Sodium 430mg19%

Potassium 721mg21%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 4g4%

Protein 28g56%

Vitamin A 1292IU26%

Vitamin C 67mg81%

Calcium 35mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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07
Oct
2022

Air Fryer Crusted Mahi Mahi

categories: Air Fryer Recipes, Main Dishes, Seafood

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Air Fryer Crusted Mahi Mahi is a delicious, easy dish! Mahi Mahi fillets are coated in seasoned Panko breadcrumbs and air fried until crispy!

Today I want to share a recipe for air fryer crusted mahi mahi (its Hawaiian name) that we really enjoy! Boneless fillets of this firm white fish are covered with a seasoned panko breadcrumb topping, and then cooked in an air fryer until browned and crispy!

The recipe could not be more simple, and if you happen to own an air fryer you’ll appreciate how easy is to prepare this crispy fish.

We love mahi mahi! It does not have a “fishy taste”, but is a mild flavored piece of fish. Frozen individually wrapped fillets can be found in the frozen food department of many grocery stores (or Costco), and whole fillets can often be found at a local fish market.

The prep time for this is only about 5 minutes, then the mahi mahi cooks in the air fryer, with only a quick flip over, about halfway through the cooking. That’s it!

Perhaps you are unfamiliar with this delicious piece of seafood. If you’re interested in learning more about this type of fish, be sure to check out the information HERE, which tells you the origins of this fish, where it is commonly found, and lots of other cool facts! Here’s how to make air fryer crusted mahi mahi.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Panko And Spice Topping

NOTE: Before making the topping for the fish, preheat your air fryer to 400°F. The prep for this dish only takes a few minutes, so you want the air fryer hot, in order to save time!

Combine panko breadcrumbs, paprika, garlic powder, onion powder, salt and black pepper in a shallow bowl or dish. Stir to fully combine these ingredients.

This is the panko topping that will coat and season the mahi mahi. The crispy panko breadcrumbs are what will give the fish its crunchy texture on the outside!

Prepare The Fish Fillets

Use several paper towels to pat each of the mahi mahi fillets dry. Use a pastry brush to coat all sides of each piece of fish with olive oil.

Please note that we only used three fillets this time instead of four, as the recipe calls for.

Add Breadcrumb Seasoning To The Mahi Mahi

Place the mahi mahi fillets (one at a time) onto the breadcrumb seasoning mixture. Press the breadcrumbs on gently, to help adhere them to the fish. Coat all sides of the fish with the seasoned panko.

Place each coated fillet onto a large plate, then lightly spritz the top and bottom of each piece of fish with additional olive oil. This will help the panko breadcrumb coating to become very crisp on both sides.

Cooking The Mahi Mahi Fillets

Place the breaded/sprayed mahi mahi fillets (in a single layer) in the basket of the air fryer. Cook at 400°F. for 6-7 minutes, then gently turn the fish fillets over to the other side.

They should be nicely browned on the surface. Continue cooking for an additional 6-8 minutes until cooked through. The panko crust on the fish should be nicely browned and crispy, as well.

Be careful to not overcook the fish. Because mahi mahi is a very lean fish, if overcooked, it runs the risk of being dry, and we don’t want that, do we?

Serve The Air Fryer Crusted Mahi Mahi

Transfer the air fryer crusted mahi mahi to individual serving plates. Garnish each piece of fish with a lemon wedge or two (for squeezing) and fresh parsley for additional color and flavor.

We also love to add peach/mango salsa (which we get at Costco), and lightly spoon it over the top of each piece. That is optional, but oh so good!

The air fryer crusted mahi mahi pairs well with a great variety of side dishes. When I made the dish this time, I served it with Pineapple Topped Sweet Potato Puff. That was a unique pairing, but they actually ended up complimenting each other very well!

I hope you have the chance to try this delicious seafood recipe, and trust you’ll enjoy it as much as we do. If you enjoy mahi mahi, be sure to try Easy Baked Mahi Mahi, or Mahi Mahi with Corn & Avocado Salsa,too!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

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Recipe adapted from Samantha at: everydayfamilycooking.com/air-fryer-mahi-mahi

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Air Fryer Crusted Mahi Mahi

Prep Time

5 mins

Cook Time

13 mins

Total Time

18 mins

Air Fryer Crusted Mahi Mahi is a delicious, easy dish! Mahi Mahi fillets are coated in seasoned Panko breadcrumbs and air fried until crispy!

Category: Entree-Seafood, Main Dish

Cuisine: American

Keyword: air fryer crusted mahi mahi

Servings: 4

Calories Per Serving: 285 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ pounds Mahi Mahi fillets (4 fillets)
2 Tablespoons extra virgin olive oil + additional for spritzing
1¼ cups panko breadcrumbs
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper

OPTIONAL: Lemon wedges, fresh parsley sprigs, and/or salsa, to serve

US Customary - Metric

Instructions

Preheat air fryer to 400°F.
Combine panko breadcrumbs, paprika, garlic powder, onion powder, salt and pepper in shallow bowl or dish. Stir to combine.
Pat mahi mahi fillets dry with paper towels. Use a pastry brush to coat all sides of each fillet with olive oil.
Lay fillets (one at a time) on breadcrumbs. Press breadcrumbs onto fish to adhere and coat each with breadcrumbs on all sides. Place each coated fillet onto a large plate; lightly spritz top and bottom sides of each fillet with additional olive oil. This helps panko breadcrumb coating to become very crisp.
Place fish in a single layer in air fryer basket. Cook at 400°F. for 6-7 minutes, then gently turn fish over to the other side. Continue cooking for 6-8 minutes. Fish should be fully cooked; breadcrumb crust should be crisp and browned when done. Be careful to not overcook the fish (or it can become dry).
Transfer mahi mahi to individual serving plates. Garnish each piece with lemon wedges (for squeezing) and fresh parsley., if desired. Also can spoon salsa over the top of each piece, for additional flavor (optional). Enjoy!

Nutrition Facts

Air Fryer Crusted Mahi Mahi

Amount Per Serving (1 fillet (1/4 of total))

Calories 285 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 124mg41%

Sodium 579mg25%

Potassium 766mg22%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 1g1%

Protein 34g68%

Vitamin A 554IU11%

Vitamin C 0.1mg0%

Calcium 64mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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24
Sep
2022

Coney Dogs

categories: Beef, Lunch - Quick and Easy, Main Dishes

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Looking for an easy meal for your family? Make Coney Dogs! Learn how to make this simple, flavorful meat sauce for your favorite hot dogs.

Coney dogs have been around since the early 1900’s, in one version or another. There has always been some disagreement regarding how Coney dogs became popular in the United States.

Years ago I found this recipe in one of my old cooking magazines, and knew I had to try it out. My husband wasn’t sure he would like it, but he (and I) ended up loving this sauce and our Coney dogs!

Coney Dog History

I grew up thinking Coney dogs got their name because originated in Coney Island, New York, but according to historians, that may not actually be the case. I

f you are interested in the history of this classic hot dog and sauce, check out this article from the Smithsonian magazine here. It is quite fascinating to read about its origins, and is a quick, easy read!

Coney Dogs Flavor Profile

If you enjoy traditional chili dogs, then you will most likely enjoy Coney dogs, as they share some similarities, but have a slightly different flavor profile (slightly sweet).

The sauce for Coney dogs is incredibly EASY to prepare, using ground beef, onions, celery, brown sugar, tomato sauce and spices, etc.

When this sauce is used to top your favorite hot dogs, I’m confident you’ll enjoy them! Here’s how simple it is to prepare Coney dogs!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook The Ground Beef

Cook ground beef, chopped onions and celery in a large skillet on Medium heat. Break the beef up until it is in small pieces.

Stir often, and continue cooking the beef until fully cooked through. Once the meat is done cooking, drain off any accumulated grease in the skillet and discard.

Let’s Make The Sauce For The Coney Dogs!

Now it’s time to make the Coney sauce for the hot dogs. Add tomato sauce, brown sugar, lemon juice, Worcestershire sauce, chili powder, yellow mustard and salt to the ground beef mixture.

Bring the sauce to a boil on MEDIUM heat. Once it begins to boil, reduce the heat to LOW. Let the sauce simmer UNCOVERED on LOW heat for 15 minutes, stirring it occasionally while it cooks.

While the sauce is simmering, cook the hot dogs according to the instructions on the package or by using your favorite method (boil, grill, oven broil, air fryer, etc.).

Plan your time so that the hot dogs will be ready when the sauce is finished cooking!

Once done, the Coney dog sauce will have thickened considerably, and most of the liquid will have been absorbed.

Once this occurs, and the meat is fully heated through, the sauce is ready to serve as a topper for the hot dogs!

Who’s Ready For Some Coney Dogs?

Place the cooked hot dogs into hot dog buns, and then spoon some of the sauce onto each hot dog. A lot of folks enjoy eating Coney dogs just like this (only adding the sauce), but add your favorite condiments, as well.

My favorite way to enjoy a Coney dog is to add diced fresh onion and yellow mustard on top of the sauce. My husband enjoys adding chopped onions and shredded cheddar cheese to his.

Serve the Coney dogs hot, and enjoy their wonderful flavor! This recipe makes enough sauce to top 8 hot dogs.

Any leftover Coney sauce can be frozen for later use when sealed in an airtight freezer bag or container.

I hope you enjoy this simple meal. We really do, because it is so simple to prepare, and is a nice change from plain hot dogs or traditional chili cheese dogs!

Thank you for stopping by and I hope you will come back for more family friend recipes again soon. Take care, and have a great day!

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Original recipe source: “Taste of Home” magazine, June/July 2005 edition, page 54, published by Reiman Publications

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0 from 0 votes

Coney Dogs

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Looking for an easy meal for your family? Make Coney Dogs! Learn how to make this simple, flavorful meat sauce for your favorite hot dogs.

Category: Dinner, Lunch

Cuisine: American

Keyword: coney dogs

Servings: 8 coney dogs

Calories Per Serving: 84 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Coney Sauce:

½ pound ground beef
¼ cup chopped yellow onions
2 Tablespoons chopped celery
8 ounces canned tomato sauce
2 Tablespoons brown sugar light or dark
1 Tablespoon lemon juice
2¼ teaspoons Worcestershire sauce
¾ teaspoon chili powder
½ teaspoon prepared yellow mustard
¼ teaspoon salt

For Hot Dogs (these items not included in caloric calculation as varieties/brands of hot dogs and buns may vary greatly):

8 hot dogs/weiners
8 hot dog buns

US Customary - Metric

Instructions

Cook beef, onions and celery in a large skillet on Medium heat. Break beef up until it's in small pieces. Stir often; continue cooking beef until fully cooked through. Drain off any accumulated grease in skillet and discard.
Add tomato sauce, brown sugar, lemon juice, Worcestershire sauce, chili powder, mustard and salt to ground beef mixture. Bring sauce to a boil on MEDIUM heat. Once it begins to boil, reduce heat to LOW. Let sauce simmer UNCOVERED on LOW heat for 15 minutes, stirring occasionally while it cooks. NOTE: While sauce is simmering, cook hot dogs according to pkg. instructions or use your favorite method (boil, grill, oven broil, air fryer, etc.). Plan ahead so hot dogs will be ready when sauce is finished cooking!
When done, the sauce will have thickened considerably, and most liquid will have been absorbed. The sauce is now ready to serve as a topper for the hot dogs!
Place cooked hot dogs into warm hot dog buns. Top each one with sauce. Enjoy the hot dogs with just the added coney sauce OR add additional condiments like cheese, yellow mustard, chopped onions, or other condiments you enjoy.
NOTE: This recipe makes enough sauce to top 8 hot dogs. Any leftover meat sauce can be frozen for later use when sealed in an airtight freezer bag or container.

Recipe Notes

NOTE: Hot dogs and buns were not included in caloric calculation, as varieties/brands/calories of hot dogs and buns will vary greatly. Caloric calculation is for the coney sauce (1/8th portion of total sauce).

Nutrition Facts

Coney Dogs

Amount Per Serving (1 serving sauce)

Calories 84 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Trans Fat 0.3g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 2g

Cholesterol 19mg6%

Sodium 257mg11%

Potassium 204mg6%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 4g4%

Protein 6g12%

Vitamin A 189IU4%

Vitamin C 3mg4%

Calcium 15mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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13
Sep
2022

Smoked Whole Turkey

categories: Main Dishes, Traeger Grill Recipes, Turkey

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Make a delicious 20 lb. smoked whole turkey (with butter and a variety of dried spices) in about 6 hours, using a pellet grill or smoker.

The first time I ever cooked a whole turkey was a LONG TIME ago (I was 20 years old). I won’t bore you with the details, but I’ll just say my husband and I had some single friends over for Thanksgiving and it wasn’t pretty! It ended with a turkey that was cooked and pretty on the “outside”, but the middle/insides of that bird were an entirely different story. UGH.

True story- and we all ended up having a good time, and lived to tell the tale… ha ha! After that disaster I learned how to perfectly roast a turkey in our oven, and have never had a problem since, thank goodness.

My husband and I received a FREE 20 lb. turkey last Christmas, and decided to smoke it on our pellet grill, and this is the “recipe” we used. The finished turkey, covered with melted butter and lots of spices, had great seasoning and smoky flavor! Here’s how we make a smoked whole turkey on our pellet grill. We enjoy making smoked turkey outside, because it doesn’t heat up our kitchen cooking it all day, especially during our Summer heat!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Preheat The Smoker

The prep time to get the turkey ready to cook is minimal, so the first thing you need to do is preheat your smoker or pellet grill according to the manufacturers instructions. Once preheated, set the temperature for 250°F. This is the temperature you will smoke the turkey at for the first half of the cooking time (low and slow!).

While the smoker preheats, make the spice mix and prep the turkey (it only takes a few minutes). You can use whatever type smoker pellets you prefer, but we love using mesquite or applewood.

Make The Spice Mix For the Turkey

The ingredients for the seasoning mix are simple to prepare. Measure dried Cajun seasoning, Italian seasoning, basil, oregano, rosemary, salt, pepper, rosemary, celery seed and garlic powder in a small bowl. Stir to combine these ingredients, and your spice mix is done. See how easy that is?

Melt a stick of butter in a saucepan, and then stir in the seasoning mix until completely combined. Remove the pan from the heat.

Remove the giblets from the inside cavity of the turkey. Pat the turkey dry on all sides, using paper towels to absorb the moisture, then set it on a small wire rack (to slightly elevate the turkey) in a large roasting pan.

Brush the butter seasoning mixture over the entire surface of the turkey, including inside the turkey cavity. Try to get some seasoning under the skin of the breast, as well. Use ALL of the seasoning mixture on the turkey.

Time To Smoke The Turkey!

Once the smoker grill has reached 250°F. and the turkey has been seasoned, it’s ready to cook! Place the roasting pan in the smoker, then insert a temperature probe into the thickest part of the turkey.

Let the turkey cook UNCOVERED until it reaches an internal temperature of 100 – 110°F. Once it begins cooking, don’t open the grill… just be patient, and let it smoke away. It typically takes about 3 hours to reach this temperature for a turkey this size, but keep an eye on the temp, because we know the temps in various smokers can vary quite a bit!

Halfway Point

Once the turkey reaches an internal temp of 100 – 110°F., remove the turkey pan from the grill. Baste the turkey with any accumulated juice on the bottom of the pan. Add 3 Tablespoons of additional butter to the pan. Cover the pan with aluminum foil, then place the pan back on the grill.

TURN THE HEAT UP TO 300°F. and continue cooking the turkey (covered) for another 2-3 hours, OR until the internal temperature reaches 165°F. We have found that on our smoker (a Traeger), this second half of the cooking time usually takes somewhere between 2½ – 3 hours.

Obviously if you are cooking a much smaller weight turkey, your cooking time will be considerably less. Remember- your cooking time might vary, depending on the size turkey you’re using, model of smoker you’re using (and other conditions), so keep an eye on that internal temperature! The temperature probe is your friend!

Serving The Smoked Whole Turkey

Once the turkey is done, remove it from the smoker, and let it rest (covered) for 25-30 minutes before carving. The turkey will continue to cook slightly as it rests. This resting time allows the juices time to redistribute inside the turkey. After the turkey has rested, baste it again with the accumulated juices from the bottom of the pan, then slice and serve.

We enjoyed the smoky flavor of the well-seasoned meat, and served our turkey slices with steamed broccoli and a delicious Sweet Potato Apple Bake, which complimented the meat well.

I hope you have the opportunity to make a smoked whole turkey for yourself and those you love. We really enjoy having lots of leftovers when we cook a large turkey, which we use for sandwiches, Turkey Fiesta Casserole, and Turkey Tortilla Soup!

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, and have a great day!

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You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a variety of Smoker Grill Recipes, including:

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Recipe adapted from: https://anaffairfromtheheart.com

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0 from 0 votes

Smoked Whole Turkey

Prep Time

10 mins

Cook Time

6 hrs

Total Time

6 hrs 10 mins

Make a delicious 20 lb. Smoked Whole Turkey (with butter and a variety of dried spices) in about 6 hours, using a pellet grill or smoker.

Category: Main Dish

Cuisine: American

Keyword: smoked whole turkey

Servings: 16 (8 oz. servings) approx.

Calories Per Serving: 328 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

20 pound turkey giblets removed
½ cup butter = ½ cup or 8 T.
2 teaspoons Cajun seasoning or Creole seasoning
1½ teaspoons salt
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1 teaspoon celery seed
½ teaspoon black pepper
½ teaspoon garlic powder
3 Tablespoons butter additional to be added later

US Customary - Metric

Instructions

Preheat smoker or pellet grill according to manufacturer instructions. Once preheated, set temperature for 250°F.
Combine Cajun seasoning, salt, basil, rosemary, oregano, Italian seasoning, celery seed, black pepper, and garlic powder in a small bowl. Melt a stick of butter in saucepan; add seasoning mix; stir until combined. Remove pan from heat.
Pat turkey dry, using paper towels. Set turkey on small wire rack (to slightly elevate turkey) in a large roasting pan. Brush butter mixture over surface of turkey (all sides), including turkey cavity. Put some seasoning under skin of the breast, as well. Use ALL of the seasoning mixture.
Place roasting pan in smoker; insert temperature probe into thickest part of turkey. Cook UNCOVERED until it reaches an internal temp. of 100° - 110°F. It typically takes about 3 hours to reach temperature. Keep an eye on the temp, because smoker temps can vary! When turkey reaches an internal temp of 100° - 110°F., remove pan from grill. Baste turkey with any accumulated juices in bottom of the pan. Add 3 Tablespoons more butter to the pan. Cover pan with aluminum foil; place pan back on the grill.
TURN THE HEAT UP TO 300°F. and continue cooking turkey (covered) another 2-3 hours, OR until internal temp. reaches 165°F. Remember- your cooking time might vary, depending on the model of smoker (and other conditions), so keep an eye on that internal temperature!
Once done, remove pan from the smoker; let turkey rest (covered) for 25-30 minutes before carving. Turkey will continue to cook slightly as it rests. Resting time allows juices to redistribute in turkey. After resting, baste turkey again with juices from pan, then slice and serve.

Recipe Notes

NOTE: A 20 pound turkey will yield approximately 8½ - 9 pounds of white and dark meat after cooking. The caloric calculation listed is an approximation that uses both dark and white meat in the total per serving. Your caloric amount will vary depending on portion size, and type of turkey meat consumed (white or dark meat).

Nutrition Facts

Smoked Whole Turkey

Amount Per Serving (1 (8 oz. portion))

Calories 328 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 8g50%

Trans Fat 0.4g

Polyunsaturated Fat 3g

Monounsaturated Fat 5g

Cholesterol 151mg50%

Sodium 484mg21%

Potassium 422mg12%

Carbohydrates 1g0%

Fiber 0.3g1%

Sugar 0.2g0%

Protein 39g78%

Vitamin A 473IU9%

Vitamin C 0.04mg0%

Calcium 31mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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01
Sep
2022

Thai Green Curry Mussels

categories: Main Dishes, Seafood

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Thai Green Curry Mussels are a delicious dish! Mussels are served in a coconut curry sauce, with ginger, garlic, lime, shallots and peppers.

Do you enjoy eating fresh steamed mussels? If so, you may enjoy this slight twist on traditional mussels! Today I want to share with you a recipe I developed for Thai Green Curry Mussels. The flavor palette is slightly spicy from the green curry paste, but is balanced well with coconut milk and other veggies.

The sauce tastes wonderful not only on the steamed mussels, but it’s a perfect dipping sauce for crusty slices of hot sourdough or French bread. We always try to have hot bread on the side to use to dip in the sauce from the bowls! YUM! This recipe is fairly simple to prepare, but has the look and taste of a meal you could get at a nice seafood restaurant! Here’s how to make Thai Green Curry Mussels:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Before Starting

Please Note: Before cooking fresh mussels it is very important to check them. If any of the shells have already opened, discard them, as they are not safe to eat. You want those shells CLOSED before cooking! The mussel shells will open on their own, once they have been successfully cooked.

Prepare The Veggies For The Sauce

Heat coconut oil in a LARGE skillet (one that also has a lid) on medium heat. When the oil is hot, add 1/3 cup (total) of chopped red/yellow bell peppers, minced shallot, and a grated 1″ piece of fresh ginger. Add a small pinch of red chili pepper flakes, then season lightly with a couple pinches of salt and pepper.

Stir to combine, and cook these veggies on Medium heat for a couple minutes until they begin to become tender. Add minced garlic and cook for another 30 seconds, stirring often so the garlic doesn’t burn. Pour in 1/2 cup of chicken broth, and stir again, to combine these ingredients.

Cook The Mussels

Now it’s time to cook the mussels. You will cook the mussels in the same skillet. Add the mussels to the skillet, and quickly stir to cover them with the “veggies” and broth. Put a lid on the skillet, and let the mussels steam for 4-5 minutes on Medium heat or until all the mussel shells have opened. Give the cooked mussels another stir to coat with the broth.

Remove the skillet from the heat. Discard any mussels that did NOT open while cooking, as they’re not safe for consumption. Cover the skillet again (off heat) and keep the mussels warm.

Make The Green Curry Sauce

TIP: Make the green curry sauce while the mussels are cooking, because they take about the same time to cook. To make the green curry sauce you will need a can of unsweetened coconut milk (NOT coconut cream). Use either lite or regular canned coconut milk, whichever you prefer. You can typically find this in the Asian foods section at the grocery store.

You will also need Thai style green curry paste, which is usually found in the Asian foods section. I have found various brands available at our local Safeway, Kroger and Wal Mart. This recipe uses 3 Tablespoons GREEN curry paste, so buy a small jar and refrigerate the leftover paste. If you happen to prefer a really hot and spicy green curry sauce, feel free to add another Tablespoon.

To make the curry sauce, add 3 Tablespoons of green curry paste into a separate large skillet. Cook the sauce on low heat for two minutes, stirring occasionally.

Open the can of coconut milk, and stir it until mixture is well blended. Add the canned coconut milk and the juice of one lime to the curry sauce. Stir again, then let the sauce simmer on low heat 2-3 minutes, or until heated through. Stir in half of the total amount of cilantro leaves.

Serve The Thai Green Curry Mussels

To serve, evenly divide the cooked mussels (and veggies) into individual serving bowls. Pour the hot green curry sauce over the mussels, dividing all the sauce evenly between the portions. Garnish each serving with the remaining cilantro leaves, then serve and enjoy! Be sure to serve some warm crusty bread on the side to dip up some of that curry sauce out of the bowl.

I hope you enjoy this tasty recipe for Thai green curry mussels. Thanks for taking the time to visit my blog today, and I invite you to come back soon for more delicious recipes. Take care, and have a great day!

Looking for More SEAFOOD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great variety of seafood recipes for you to enjoy, including:

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0 from 0 votes

Thai Green Curry Mussels

Prep Time

20 mins

Cook Time

5 mins

Total Time

25 mins

Thai Green Curry Mussels are a delicious dish! Mussels are served in a coconut curry sauce, with ginger, garlic, lime, shallots and peppers.

Category: Main Dish

Cuisine: American, Thai

Keyword: Thai green curry mussels

Servings: 3

Calories Per Serving: 365 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon coconut oil
⅓ cup red/orange bell peppers combined/chopped
¼ cup shallot minced
1 inch piece of fresh ginger finely grated
1 pinch red pepper flakes
¼ teaspoon salt and pepper ¼ tsp. EACH
4 cloves garlic minced
½ cup low sodium chicken broth
2½ pounds fresh mussels
3 Tablespoons green curry paste
13.7 ounces lite coconut milk (canned)
1 lime (juice only)
4 Tablespoons cilantro leaves Divided Use

US Customary - Metric

Instructions

*Note: Before cooking fresh mussels it is very important to check them. If any of the shells have already opened, discard them, as they are not safe to eat. You want shells CLOSED before cooking! The mussel shells will open on their own, once they've been cooked.
Heat coconut oil in large skillet on Medium heat. When oil is hot, add chopped red/yellow peppers, shallot, and grated ginger. Add a pinch of red pepper flakes; season with salt/pepper. Stir to combine; cook on Medium for a couple minutes until veggies begin to soften. Add minced garlic; cook another 30 seconds, stirring often. Pour in chicken broth; stir again to combine ingredients.
Add mussels to the same skillet; quickly stir to coat mussels with veggies/broth. Put a lid on the skillet. Steam mussels for 4-5 minutes on Medium heat or until you see the shells have opened. Give mussels another stir to coat with broth. Remove skillet from heat. Discard any mussels (if there are any) that did NOT open while cooking. Cover skillet (off heat); keep mussels warm.

Make Curry Sauce While Mussels Are Steaming To Save Time!

Place curry paste into separate skillet. Cook on Low heat for two minutes, stirring occasionally. Open can of coconut milk; stir until contents are well blended. Add coconut milk and lime juice to skillet. Stir again; let simmer on Low 2-3 minutes, or until heated through. Stir in ½ of the cilantro leaves, then serve.
To serve, evenly divide cooked mussels (and veggies) into serving bowls. Pour hot green curry sauce over mussels, dividing all the sauce evenly between portions. Garnish each serving with remaining cilantro. Serve and enjoy!

Nutrition Facts

Thai Green Curry Mussels

Amount Per Serving (1 (1/3 of total))

Calories 365 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 14g88%

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 54mg18%

Sodium 870mg38%

Potassium 792mg23%

Carbohydrates 20g7%

Fiber 2g8%

Sugar 4g4%

Protein 25g50%

Vitamin A 3241IU65%

Vitamin C 44mg53%

Calcium 91mg9%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.

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24
Aug
2022

Chicken Enchilada Quiche

categories: Chicken, Main Dishes, Mexican / Southwestern

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Make a delicious Chicken Enchilada Quiche, with a corn tortilla crust filled with two cheeses, chicken, eggs, spices, onions and green chilis!

If you enjoy eating quiche or chicken enchiladas, then I’m confident you’ll enjoy this Chicken Enchilada Quiche! This Mexican-inspired quiche comes together easily and then it’s cooked in a MICROWAVE! How convenient is that? That’s a big plus, especially when it’s hot outside, so your kitchen doesn’t heat up from using an oven. Hooray!

Another cool feature about this yummy quiche is that the crust is made entirely from corn tortillas. Yep… you don’t have to make a pastry crust… you use corn tortillas! They’re layered into a pie plate, then two cheeses, shredded chicken, green chilis, spices and an egg filling are added. As the filling cooks, it “bonds” with the corn tortillas, creating a nice, simple crust for this tasty quiche.

Are you a Vegetarian but want to try this recipe? If you follow a vegetarian diet or just want a “meatless” meal occasionally, simply leave the chicken out! This quiche will still taste wonderful! Here’s how easy the quiche is to make:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The “Crust” And Chicken Filling

For this recipe I use 6 small corn tortillas to fill a standard 9″ pie plate. There is no need for any cooking spray! Overlap the tortillas enough to cover the pie plate, being sure to leave some up on the rim, which will become the visible “crust”. If you use larger corn tortillas, you may only need 4 or 5 of them, but using little standard sized ones require 6 to fill the dish.

Mix together the grated Jack and Cheddar cheeses, then measure out 1/2 cup of the cheese and set it aside for later (used during cooking). Once the tortillas have been arranged, sprinkle grated cheeses on top (except for reserved cheese).

Sprinkle the cheese with shredded chicken breast, sliced green onions, and diced green chilis. I use rotisserie chicken because it’s convenient, but feel free to use any cooked chicken breast, as long as you shred it with a couple of forks. Set the pie plate aside while you make the egg filling.

Prepare The Egg Filling

Combine six lightly beaten eggs, salt, cumin, chili powder, garlic powder and a Tablespoon of salsa in a medium bowl. Whisk well, to fully combine these ingredients. Set the bowl aside.

In a glass measuring cup, heat milk in the microwave for 2 minutes on HIGH power, stirring once after 1 minute. Remove the milk from the microwave, and let it cool slightly. Drizzle the milk VERY SLOWLY into the egg mixture, whisking the entire time you are adding the milk. Keep whisking as you SLOWLY pour, to ensure the eggs don’t scramble from the heated milk.

Prepare The Quiche For Cooking

Carefully pour the egg mixture over the top of the chicken enchilada quiche ingredients in the pie pan. Gently stir the filling, doing the best you can to combine the cheeses, onions, etc. with the egg mixture. Try to evenly distribute the chicken, etc. throughout the quiche. Once combined, the quiche is ready to be cooked in the microwave.

Final Step

Cook the chicken enchilada quiche (uncovered) in the microwave on 70% power for 15 minutes. NOTE: If your microwave does NOT have a carousel (that moves in a circle), rotate the quiche a 1/3 turn every 5 minutes. At the end of 15 minutes, sprinkle the reserved ½ cup of cheese evenly over the top of the quiche and put it back into the microwave.

Continue to cook for 3 minutes on HIGH (100% power), then remove the chicken enchilada quiche from the microwave. When done, the cheese should be melted and the surface will be fairly firm to the touch. Transfer the pan to a wire rack and let the quiche cool 5-6 minutes before slicing. This gives the filling and the melted cheeses time to firm up and solidify even more, as well.

Serving The Chicken Enchilada Quiche

Slice the chicken enchilada quiche into 6 wedges. Dollop each serving with sour cream, guacamole, and salsa, if desired. Those extra ingredients are optional, but they do add even more color and flavor to the quiche! All that’s left to do is “Dig In!” and enjoy this yummy meal.

I really hope you enjoy this absolutely delicious chicken enchilada quiche! Thanks for taking time out of your day to visit this blog today. Please come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More QUICHE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious quiche recipes you might want to check out, including:

Interested In More Recipes?

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Recipe inspired by: Bonnie Spycher’s recipe for Acapulco Quiche in the “Cooking With Love” Monte Vista Chapel Ladies Fellowship cookbook, page 110, published in 1988

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Chicken Enchilada Quiche

Prep Time

15 mins

Cook Time

18 mins

Total Time

33 mins

Make a delicious Chicken Enchilada Quiche, with a corn tortilla crust filled with two cheeses, chicken, eggs, spices, onions and green chilis!

Category: Dinner, Lunch

Cuisine: Mexican, Southwestern

Keyword: chicken enchilada quiche

Servings: 6 slices

Calories Per Serving: 292 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 6" corn tortillas
1 cup Cheddar cheese grated
1 cup Monterey Jack cheese grated
1 large cooked chicken breast shredded
1 stalk green onion (green stem and white bulb) thinly sliced
4 ounces diced green chilis (4 oz.) drained
6 large eggs lightly beaten
1 Tablespoon salsa
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon garlic powder
1 cup milk

OPTIONAL GARNISHES: guacamole, sour cream, salsa, etc.

US Customary - Metric

Instructions

Layer tortillas in pie pan. Overlap tortillas enough to cover bottom and sides, leaving some on the rim, to become a visible "crust".
Mix together grated Jack/Cheddar cheeses. Measure out ½ cup of cheese and set aside for later. Sprinkle grated cheese evenly on top of tortillas (except for reserved cheese). Add chicken, green onion, and green chilis. Set pie pan aside.
Combine eggs, salt, cumin, chili powder, garlic powder and salsa in a medium bowl. Whisk well, to fully combine. Set bowl aside. Heat milk in a glass measuring cup in microwave for 2 minutes on HIGH, stirring once after 1 minute. Remove milk; let cool slightly. Drizzle milk VERY SLOWLY into egg mixture, whisking constantly, to ensure eggs don't scramble from heated milk. Carefully pour over ingredients in pie pan. Gently stir filling to evenly distribute ingredients.
Cook (uncovered) in microwave on 70% power for 15 minutes. NOTE: If your microwave does NOT have a carousel (that moves in a circle), rotate ⅕ turn every 5 minutes. After 15 minutes, sprinkle reserved cheese evenly on top; put quiche back in microwave. Continue to cook for 3 minutes on HIGH. When done, cheese should be melted and surface will be fairly firm to the touch. Transfer pan to wire rack; let quiche cool 5-6 minutes before slicing.
To serve, slice quiche into 6 wedges. Dollop each serving with sour cream, guacamole, and salsa, if desired. Serve, and enjoy!

Nutrition Facts

Chicken Enchilada Quiche

Amount Per Serving (1 slice (1/6 of total))

Calories 292 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 9g56%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 248mg83%

Sodium 631mg27%

Potassium 278mg8%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 2g2%

Protein 26g52%

Vitamin A 745IU15%

Vitamin C 7mg8%

Calcium 367mg37%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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09
Aug
2022

Beef Tips and Gravy

categories: Beef, Main Dishes

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Enjoy delicious Beef Tips and Gravy on top of mashed potatoes or buttered noodles! One pan and minimal prep makes this a great dinner for 2.

If you’re looking for a simple recipe to make great tasting beef tips and gravy, I would suggest giving THIS one a try. I enjoy ordering beef tips at a one of our favorite restaurants, but also like making them at home using this recipe.

This recipe only takes a few minutes to prepare, and then it is cooked low and slow to ensure the beef turns out nice and tender. A simple gravy is stirred in once the meat is tender, and then this dish is ready to enjoy!

Truly this is an “easy” meal to prepare, and tastes wonderful, served on noodles or mashed potatoes (made while the beef cooks).

The recipe, as written below, makes about 3 servings, but can be easily modified to make more for larger families. Here’s how to make this yummy dinner:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Pan-Sear The Beef And Onions

Heat oil on High in a large Dutch oven or soup pot until very hot, but not smoking. Add stew meat and chopped onions to the oil, and cook, stirring often for 8-10 minutes.

The beef should be nicely browned on all sides, and the onions should be tender and lightly browned.

Cook The Beef Tips Until Tender

Add Worcestershire sauce, black pepper and garlic powder to the pan. Stir to combine these ingredients with the meat. Pour a 14 ounce can of beef broth into the pan, and stir again to combine. Bring the liquid up to a boil, then turn the heat down to a low simmer.

Put a cover on the pan, and let the beef tips cook for about 90 minutes, or until they become fork-tender. Be sure to check the meat at about 60 minutes.

If too much of the liquid has cooked out, simply add a tiny bit more broth (or water) to the pan, and stir it in. When the beef has become fork-tender, it is time to make the gravy.

TIP: Use the time available while the beef cooks to make mashed potatoes, noodles, or even rice, if desired. Serve the beef tips and gravy on top of any of these options for the best tasting finished meal.

Making The Gravy

TIP: Do not make the gravy until you’re sure the beef is fork-tender! To make the gravy, place ¼ cup of flour in a measuring cup. Add enough water to measure one cup. Use a fork to blend the flour and water together until it is smooth and lump-free. This is called a “slurry”.

To make the gravy, remove the lid from the pan, and turn the heat up to High. Once the liquid begins to boil, slowly add about half the slurry to the pan. Be sure to stir the gravy very well while adding, to incorporate it with the remaining liquid in pan.

Continue to slowly add slurry until the gravy has thickened. Once thickened, remove the pan of beef tips and gravy from the heat.

NOTE: You may not need all of the slurry to achieve a thick gravy. If you had too much liquid left in the pan, you may need a bit more slurry added to thicken to your desired consistency. My experience has been that I do not use all of the slurry, but “almost all” of it.

Time To Enjoy Beef Tips And Gravy!

Once the gravy has thickened, this delicious dish is ready to be served hot. Beef tips and gravy can be served over hot, buttered egg noodles OR on a bed of creamy mashed potatoes. Our favorite way to enjoy it is on top of mashed potatoes!

Spoon the beef chunks over the potatoes and then spoon additional gravy over the top and serve. YUM! The gravy tastes wonderful and goes perfectly with those mashed potatoes!

I hope you enjoy this recipe for beef tips and gravy! We sure do! The recipe will yield about 3 servings, if made as written, but can easily be doubled to serve more. The leftovers can be reheated easily in a microwave the next day, as well.

Thank you for stopping by today, and I hope you will come back soon for more delicious recipes. Take care, have a GREAT day, and may God bless you and yours.

Looking For More BEEF Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful beef recipes you may want to check out, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: https:/www.101cookingfortwo.com/one-pan-beef-tips-with-gravy/

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0 from 0 votes

Beef Tips And Gravy

Prep Time

15 mins

Cook Time

1 hr 35 mins

Total Time

1 hr 50 mins

Enjoy delicious Beef Tips and Gravy on top of mashed potatoes or buttered noodles! One pan and minimal prep makes this a great dinner for 2.

Category: Main Course

Cuisine: American

Keyword: beef tips and gravy

Servings: 3

Calories Per Serving: 313 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon vegetable oil
1 pound stew beef in 1 - 1½ inch cubes
½ medium yellow onion peeled, diced
1 cup low sodium beef broth
2 Tablespoons Worcestershire sauce
½ teaspoon black pepper
½ teaspoon garlic powder

For Gravy:

¼ cup all purpose flour

Instructions

Heat oil on High in a large Dutch oven or soup pot until very hot, but not smoking. Add stew meat and chopped onions; cook, stirring often for 8-10 minutes. Beef should be well browned on all sides; onions should be tender.
Add Worcestershire sauce, black pepper and garlic powder to pan. Stir to combine. Pour beef broth into pan; stir to combine. Bring liquid to a boil, then reduce heat to a low simmer. Put lid on the pan. Let beef cook (covered) about 90 minutes, or until beef is fork-tender. Stir it a couple of time while cooking. Check it at about 60 minutes. If too much liquid has cooked out, add a tiny bit more broth (or water) to the pan, and stir it in. When you're sure the beef is fork-tender, make the gravy.

Make Gravy (only when beef is fork-tender!)

Place ¼ cup flour in measuring cup. Add enough water to measure 1 cup. Use a fork to blend flour/water together until smooth & lump-free. This is a "slurry". Remove lid from pan; turn heat to High. Once liquid begins to boil, slowly add about half the slurry, stirring well while adding, to combine it with remaining liquid in pan. Continue to slowly add slurry until gravy has thickened to desired consistency. NOTE: You may not need all of the slurry to achieve a thick gravy.
Once gravy has thickened, remove pan from the heat and serve over hot, buttered egg noodles, rice, OR mashed potatoes. Enjoy!

Recipe Notes

NOTE: Caloric calculation was made only for beef tips and gravy. Potatoes, rice or noodles are not included in final calculation.

Nutrition Facts

Beef Tips And Gravy

Amount Per Serving (1 (1/3 of total))

Calories 313 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Cholesterol 94mg31%

Sodium 380mg17%

Potassium 815mg23%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 2g2%

Protein 36g72%

Vitamin A 11IU0%

Vitamin C 3mg4%

Calcium 49mg5%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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03
Aug
2022

Turkey, Feta and Spinach Burgers

categories: Main Dishes, Turkey

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Yummy Turkey, Feta and Spinach Burgers are easy to make, and can be pan-seared or grilled on a BBQ. They’re delicious, with or without a bun!

If you’re looking for an alternative, “lighter” type of burger to try, may I suggest this recipe for Turkey, Feta and Spinach Burgers? These “healthy” burgers (made with ground turkey) are filled with spinach, and flavored with garlic and crumbled feta cheese. They really taste great! You can decide whether you want to serve them on a bun (with tzatziki sauce on them is good), or serve them as is, with other side dishes.

The best part is how quickly you can prepare 4 burger patties with only a few ingredients! Before you know it, you can pan-sear them in a skillet, cook under a broiler, OR cook them on a BBQ grill outside! Let me show you how easy the turkey burgers are to make.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Ingredients For The Turkey Burgers

The ingredients you will need for these burgers are ground turkey, well-drained frozen (but thawed) spinach, egg, garlic, onion powder, pepper, and crumbled feta cheese. You can add a little bit of salt if desired, but usually find the feta cheese makes the patties salty enough.

Place all the ingredients into a large mixing bowl, and mix them, using a fork or your own clean hands. Mix only until all ingredients are thoroughly combined.

Forming The Patties

Divide the mixture into four equal-sized portions and then shape them into a ball. If you have a kitchen scale, that makes it easy to weigh each portion to ensure similar sizes, but it’s really not necessary. I usually just “eyeball it”.

Place each portion of meat onto a piece of wax paper (or aluminum foil), then gently press the mixture out with your hands to make a round, flat turkey patty. Now you’re ready to cook… see how easy that was? If you’re making these ahead of time for later in the day, simply stack the patties (with the wax paper) on a plate. Cover the plate with plastic wrap and refrigerate until you’re ready for them!

Different Ways To Cook Turkey, Feta and Spinach Burgers

Cooking the turkey, feta and spinach burgers couldn’t be easier! You can broil them in your oven (approx. 6 ” from heating element) until done, turning them over halfway.

If you’re pan-searing them, place them in a lightly oiled large skillet. Heat the skillet on medium-high heat until hot, but not smoking. Lay the patties in the hot skillet in a single layer. They should sizzle a bit when they hit the hot skillet. Cook them for a total time of about 13-15 minutes, or until they’re cooked through and no longer pink inside. About halfway through the cooking time (about 6 minutes), flip the burgers over to brown the other side, and continue cooking until done.

If you’re going to grill them on a BBQ, lightly grease the grill grate. Preheat the grill or make sure the briquets are red hot and ready to go. Cook until well browned on the bottom, then carefully flip the burgers over. When the patties are cooked through and no longer pink inside, they are ready (approx. 13-15 minutes or less).

Ready To Serve

How you choose to serve the turkey, feta and spinach burgers is your choice. You can go all in and serve them on buns with lots of fixin’s, or you can serve them “bun-less” with side dishes. Several times we have had them with salads on the side for a light meal. We’ve also enjoyed them, served with roasted sweet potato fries! These burgers have really nice flavor, no matter how you choose to serve them!

I hope you have the opportunity to try these tasty turkey burgers, and trust you’ll enjoy them as we do. If you’re looking for another “alternative” type burger or don’t eat meat, you might want to check out my recipe for Black Bean Burgers. They’re yummy, too! Thank you for stopping by today, and I hope you’ll come back soon. Take care, and have a wonderful day!

Looking For More Recipes Using TURKEY?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious turkey recipes for you to enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: allrecipes.com/recipe/158968/spinach-and-feta-turkey-burgers/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Turkey, Feta and Spinach Burgers

Prep Time

10 mins

Cook Time

13 mins

Total Time

23 mins

Yummy Turkey, Feta and Spinach Burgers are easy to make, and can be pan-seared or grilled on a BBQ. They're delicious, with or without a bun!

Category: Main Dish

Cuisine: American

Keyword: turkey feta and spinach burgers

Servings: 4 patties

Calories Per Serving: 195 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound ground turkey
1 large egg slightly beaten
5 ounces frozen spinach thawed and well-drained
1½ cloves minced garlic
2 ounces feta cheese crumbled
½ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon salt (optional) if desired... feta cheese is slightly salty

US Customary - Metric

Instructions

Place all ingredients into a large mixing bowl, and mix, using a fork or hands. Mix only until well-combined.
Divide into four equal portions; shape each into a ball. Place each portion of meat onto a piece of wax paper (or foil). Gently press them out with your hands, to make a round, flat turkey patty. TIP: If making these ahead of time for later in the day, stack patties (with the wax paper) on a plate. Cover with plastic wrap; refrigerate until ready to cook!

Ways To Cook Turkey, Feta and Spinach Burgers:

** Pan-Sear: Lightly oil a large skillet. Heat on medium-high heat until hot, but not smoking. Lay patties in hot skillet in a single layer. They should sizzle when they hit hot skillet. About halfway through cooking time (about 6 minutes), flip burgers over to brown other side, then continue cooking until done. Cook a total of 13-15 minutes, or until cooked through and no longer pink inside.
** Grill On BBQ: Lightly grease grill grate. Preheat grill or make sure charcoal briquets are red hot. Cook in single layer until well browned on bottom, then carefully flip burgers over. When patties are cooked through and no longer pink inside, they're ready (approx. 13-15 minutes or less).
** Broil: Broil them in oven (approx. 6 " from heating element) until done, flipping them over halfway.
Serve with or without a bun, and with your favorite condiments or side dishes.

Nutrition Facts

Turkey, Feta and Spinach Burgers

Amount Per Serving (1 patty)

Calories 195 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Trans Fat 0.03g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 121mg40%

Sodium 264mg11%

Potassium 491mg14%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 0.3g0%

Protein 32g64%

Vitamin A 4312IU86%

Vitamin C 2mg2%

Calcium 129mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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