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Category: Lunch

Turkey, Spinach & Feta Burger

Posted on by Nick

turkey feta burger

Ingredients

  • 1 ¼ lb. ground turkey
  • 1 tbsp. coconut oil
  • 1/3 cup red onions, finely chopped
  • 1 ½ cups spinach, chopped
  • ¾ cup zucchini, finely chopped
  • 2-3 garlic cloves, minced
  • 1 tsp. oregano, dried
  • 1 tsp. basil, dried
  • ½ cup feta cheese
  • ½ tsp. salt
  • ¼ tsp. pepper

Instructions

  • In a sauté pan heat coconut oil to medium heat. Add onion, spinach, zucchini, and garlic and sauté until onions are translucent and all vegetables are soft.
  • Take vegetables off of heat and slightly cool.
  • In a mixing bowl, combine turkey, seasonings, salt and pepper, feta cheese, and sautéed vegetables.
  • Form in to 6 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 min.

Turkey Enchilada Casserole

Posted on by Nick

Turkey Enchilada Casserole

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!

Hawaiian Chicken Stir Fry

Posted on by Nick

Hawaiian Chicken Stir Fry

Ingredients

  • 2 Tbsp. coconut oil
  • 1 red onion, thinly sliced
  • 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
  • ¼ of 1 fresh pineapple, peeled, cored and cut into small chunks
  • 1 cup zucchini, chopped
  • 1 cup peapods
  • 6 slices turkey bacon, chopped
  • ¼ tsp. red pepper flakes
  • Salt & pepper to taste

Instructions

  • In a large pan, heat 1 Tbsp. coconut oil and stir fry onion until transparent.
  • Heat the remaining coconut oil in skillet and add chicken. Cook until no longer pink.
  • Add the remaining ingredients and sauté until veggies are soft.
  • Serve over greens, brown rice or in a tortilla!

Notes

Mix it up by adding a ¼ cup of low-sugar BBQ sauce or 1 Tbsp. sesame oil!