Ingredients
1 lb. grass-fed ground beef or bison
1 T. coconut oil
1/3 cup onions, finely chopped
1 ½ cups spinach, finely chopped
1 cup mushrooms, finely chopped
3 garlic cloves, minced
½ tsp. thyme, dried
½ tsp. rosemary, dried
½ tsp. basil, dried
1-2 tbsp. balsamic vinegar
salt and pepper
Instructions
In a sauté pan, heat coconut oil to medium heat. Add chopped vegetables and sauté until onions are translucent and all vegetables are soft.
Add balsamic vinegar and turn up heat for about 30 seconds.
Take vegetables off of heat and allow to cool slightly. Combine with seasonings and ground beef.
Form into 4-5 patties.
Grill or sauté burgers on medium heat until internal temperature reaches a minimum of 160 degrees.
Baking option: Preheat oven to 375 degrees and bake for 20-25 minutes.
Ingredients
1 lb lean ground turkey
2 bags Shirataki noodles chopped and rinsed (found in the refrigerated section)
1 bag spinach
1/2 onion chopped
1 tsp garlic
2 T. Chicken bouillon
2 red peppers chopped
2 T fennel
2 T Italian seasoning
1/2 tsp pepper
Salt to taste
About 3 cups water or more
Instructions
While cooking the turkey in a soup pan, add all ingredients except water, noodles and chicken bouillon. Make sure to add a dash of olive oil if you are using extra lean turkey.
Sauté until cooked through and then add water, noodles and chicken bouillon.
Bring to boil for 5 minutes and serve!
Ingredients
1 package lean ground turkey
Non-stick cooking spray
Salt & pepper
1 cup enchilada sauce
1 cup Greek yogurt (I like Fage 0%)
¾ cup salsa of your choice
1 cup canned Mexicorn or Chipotle White Corn (it’s by Green Giant)
4 oz. diced green chiles
10–12 corn tortillas, torn/shredded
1 cup reduced-fat cheddar cheese
Instructions
Preheat oven to 350 degrees.
Heat a large pan and spray with non-stick cooking spray. Add turkey and cook until no longer pink. Season with salt & pepper.
In a large bowl, combine enchilada sauce, Greek yogurt and salsa. Add in turkey, green chilies and corn. Once combined, stir in torn tortilla pieces.
Spray a 9×13 baking dish with non-stick cooking spray and spread mixture evenly in dish.
Cover with cheese.
Bake for 20–25 minutes or until edges are golden brown and cheese is bubbly!
Serve and enjoy!
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