Tasty Tuesday: Turkey Burgers with Balsamic & Tomato Reduction

I have not been feeling my usual self lately due to the summer heat and the last little bit of pregnancy.

The combination of the two has made it particularly hard for me to want to eat well... anything other than cold fresh fruit and snow cones.

I wish I could eat those two things all day, but I have this husband that gets really grumpy if he doesn't eat three solid meals a day haha.

Yesterday was particularly hard because I was trying to meal plan and nothing sounded good.

The more I got to the thinking, the more I had fun with coming up with some fun meals that aren't super heavy.

I love a good burger and fries, but it can feel way too heavy after.

So, this week I opted for turkey burgers and added a fun little twist!

Hunter and I both loved these and I hope you do too!

Ingredients:

-1 lb fresh ground turkey

-1/8 cup Italian bread crumbs or panko

-Salt and Pepper

-Fresh Spinach

-Sliced Onion

-Whole Wheat Buns

Sauce:

-1/2 cup Balsamic vinegar

-1/2 tbsp white sugar

-1 drizzle of honey

-1/8 tsp Garlic Salt

-Pepper

- A handful cherry tomatoes cut in half

Directions:

1) Combine your turkey, bread crumbs, and salt & pepper in a medium bowl. Mix together until fully combined. Next shape into patties and add to a hot skillet with cooking spray.

2) As your burgers are cooking make your sauce. In a small skillet, add balsamic vinegar and heat until bubbling. Whisk in your sugar and drizzle of honey. Add your garlic salt and pepper and continue to let simmer until thickened. (about 2 minutes)

3) Flip your burgers and make sure they are cooked through. Turn off the burner and let them rest.

4) Add your cherry tomatoes to the sauce and turn to low heat. Stir until tomatoes are softened.

5) Toast your buns or put them in the oven on broil for a few minutes. (I added a little butter and garlic salt)

6) Spread mayo on bottom bun, then place turkey patty on top. Add your sliced onion, a few spinach leaves, and a drizzle of the balsamic reduction with tomatoes. 

That's it!

I think all together this took about 15-20 minutes and felt good after eating it.

Also, it works perfectly paired with fresh, cold fruit! ;)

All my love,

Aleigh Joy

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Why I Always Keep My Freezer Stocked

This post was sponsored by Tai Pei as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

I absolutely love cooking up a big meal and I always have.

For as long as I can remember, I've enjoyed making up my own recipes and trying out new ingredients in the kitchen.

However, there are two instances where cooking just isn't in the cards for me.

Usually when it's hot outside, aka all summer, I really struggle cooking. 

Does anyone like standing in a hot kitchen in the dead of summer?

Didn't think so...

The other times are when I have something important going on that I need to take care of.

You never know when something will come up and cooking is just the last thing you have time for.

Sometimes it's a family emergency, a crying baby, sickness, helping a friend, the list goes on and on!

During those moments, I love being able to reach in the freezer and grab a convenient and great tasting meal.

Many of you know, we had one of those moments where something was just far more important this week.

My sweet Oaklyn had to get eye surgery and I knew I wanted to be able to spend as much undistracted time with her as possible before and after.

The day before her surgery I figured I would give her a fun summer day since after surgery she wouldn't be able to do many of her favorite activities.

I wanted so badly to get out the door quickly and have her spend as much time at the splash pad as possible but the thought of preparing lunch was stressing me out.

I just wanted to be with her instead of slaving over a hot stove.

Thanks to Tai Pei, our freezer was stocked and I was able to spend much needed time with her instead of preparing and making my own lunch

One of my favorite meals to stay stocked up on are the all-new Tai Pei single serve line of Asian inspired frozen entrees.

These meals are made with real, quality ingredients. None of the bad stuff, just pure and delicious goodness.

Hunter recently had the General Tso's Spicy Chicken, and I had Beef and Broccoli.

We both absolutely loved them and Oaklyn decided to snag a few bites herself ;)

Those are just two of their great tasting entrees, but we can't wait to try all of them!

One thing Hunter kept saying is how much he loved the chicken in his.

We're both pretty picky about meat in frozen meals, and this one exceeded his expectations.

That's because all entrees are made with real, pure ingredients, and no preservatives or artificial ingredients.

Beef and Broccoli is one of my all time favorite Asian dishes and Tai Pei hit the nail on the head with this one.

I loved that each entree features infused rice for great flavor.

I love a good tasting rice!

The coolest part about these entrees was the new packaging that makes Tai Pei quick and simple to prepare in just minutes in the microwave.

Seriously all I did was remove the plastic seal, popped it in the microwave with the lid on, and ta-da! It was done!

Not sure where to find Tai Pei entrees?

It's easy! Just click here to use their store locator and find the closest store that carries it.

You can also click here for a coupon so you can save $1.00 on ONE (1) Tai Pei® Entrée (7.9 oz. or larger) or Appetizer.

I have been so thankful to have my freezer stocked as Oaklyn is recovering from surgery.

It is making my life so much easier during meal times because I get to give her the much needed attention she deserves.

When is a time you could really use Tai Pei entrees?

All my love,

Aleigh Joy

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Tasty Tuesday: Balsamic Steak Salad

I never say "can't even" but... if there was the perfect time to say it, it would be right now haha.

In a matter of 48 hours we've dealt with replacing 3 tires, a cranky toddler, a flood in our home (and on the carpet, ugh), a plumber that came like 4 hours late, a lost debit card, an even crankier toddler,  a found debit card because the Sonic lady forgot to give it back to me, and a sassy Sonic employee that thought it was my fault... HA!

Guys, I'm so ready for this week to be over already!

And, it just started.

My saint of a husband however, knew I was a little more than frustrated over the whole ordeal, and brought home pizza and I thought I was gonna cry it made me so happy haha!

#pregnancyhormones

Alright, I feel a little better now that I ranted about my life ha...

On to the real reason why you came to this post!

I don't really like my bread dipped in balsamic... but when it comes to asparagus and salads, I want all the balsamic!

So, I made this little Balsamic steak salad based off cravings and Hunter literally had 5 bowls of it!

He's not exactly a "salad for dinner" kind of guy, but this one has steak so he was okay with it ;)

Ingredients:

-Steak of any variety. (I used whatever was on sale but you can either go for the good stuff or stick with the cheap stuff. Whatever floats your boat. I also made a ton because I knew Hunter would want lots of meat, so make however much fits your family's needs/wants!)

-Bell peppers. (I got the mini ones and cut up about 5)

-1 package of sliced mushrooms

-1/2 cup sliced yellow onion

-1 package 50/50 salad mix (spring mix and spinach)

-Cherry or roma tomatoes (if you use cherry just cut them in half. If using roma dice them)

-1 avocado

-Parmesan Cheese

-Balsamic Vinegar

-Olive Oil

-Salt and Pepper

Directions:

1) Grill your steak with some garlic salt and pepper until cooked to your liking.

2) In the meantime, sauté your bell pepper, mushrooms, and onion with a little olive oil, salt, and pepper. Cook until al dente. No soggy veggies here!

3) Wash your salad mix and pat dry. Stick in a large bowl. Add in your cut up tomatoes and avocado.

4) Once everything is done cooking and slightly cooled add it to the salad mix and lightly toss with Balsamic vinegar, olive oil, and salt and pepper. I don't have exact measurements here because it's totally up to you how strong you want the balsamic taste to be. I would say I did 5-6 tbsp of balsamic to 3 tbsp olive oil give or take. Remember that you can always add more but you can't take it away!

5) I added a little parmesan on top and served with roasted sweet potato! 

Every now and then, a good salad for dinner is just needed!

I can't wait to make this all the time this summer!

All my love,

Aleigh Joy

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Tasty Tuesday: Baked Manicotti

One of Hunter's favorite meals ever is lasagna. 

However, he only really likes it when his mom makes it haha.

I've tried making it several times but we have very differing opinions on how it should be made.

I LOVE ricotta cheese and he just likes regular cheese, meat, noodles, and sauce.

I like to get fancy, and he likes to keep it simple haha.

So, I've decided to leave the lasagna making for his mom when we go home and visit ;) 

Sometimes though, I get a craving for lasagna made my way and have decided manicotti is basically just the same thing in a different form.

And, I've managed to trick Hunter into loving it the way I make it!

Win, win!

I also like to think that because I do part of my filling with cottage cheese and spinach, that it's just a bit healthier ;) haha!

Anyways, I hope you like this recipe as much as we do!

Pair it with some balsamic asparagus and you are golden!

Ingredients:

-1 lb ground beef

-1 package manicotti noodles

-1 jar favorite marinara sauce

-1 Cup and 1/2 cup shredded cheese (I've used practically all of them but I like to use whatever I have which is usually the Mexican blend from costco) 

-1 cup cottage cheese

-1 cup ricotta cheese

-1 tsp garlic salt

-1 tsp dried basil

-1 cup chopped fresh spinach

-salt and pepper to taste

Directions:

1) Brown your ground beef in a pan with some salt and pepper to taste. At the same time, boil your manicotti until al dente. You don't want them to fall apart because it gets reallllyy hard to stuff them.

2) In a bowl or stand up mixer combine all cheeses reserving the 1/2 cup of shredded cheese for the top. Add in your ground beef, spinach, and seasonings and combine. Add in salt and pepper to your taste preference. 

3) Put 1/3 of your pasta sauce at the bottom of a 9x13 pan. Now you get to stuff your manicotti. This can be a really messy step so I highly recommend adding your filling to a gallon size ziploc bag and snipping off the corner to fill your noodles. It just makes it easier on everyone haha. Once you fill one, place it on top of the sauce in your pan.

4) Add the remainder or your sauce on top of the stuffed noodles and sprinkle the rest of your shredded cheese on top. I also do a few sprinkles of parmesan cheese and a little chopped spinach on top. 

5) Cover with foil and bake at 375 for about 20 min. Then uncover and bake another 10 minutes. I like to broil the top for an additional 1 or 2 minutes at the end to make the cheese on top crispy ;)

Ta-da! Your manicotti is all done! I like to serve this with a salad or some grilled veggies and it's even better when you eat it outside. 

I just feel like eating outside makes anything better haha.

I hope you all enjoy this recipe!

All my love,

Aleigh Joy

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Tasty Tuesday: Chicken and Dumplings

Today has been lame... Car problems, a million more stinky diapers than usual, and a whole ton of laundry...

But, we're breathing, have plentiful food, and running water... and today is Tasty Tuesday!

So, it can't be thattttt lame right?

I absolutely love a hearty chicken noodle soup, but there's something so warming about chicken and dumplings. 

I made this on our first snow this year and it warmed us right up!

I love creamy soups and this one is just that!

As much as I love summer, I think I may like soup season more ;)

Ingredients:

-3 cans chicken broth

-1 cup water

-1 cube chicken bouillon

-1 dried bay leaf

-1/2 cup cream

-2 cups shredded chicken

-1 package frozen peas and carrots

-salt

-pepper

Dumplings:

-1-1/3 cups flour

-2 teaspoons baking powder

-3/4 teaspoon salt

-2/3 cup milk

-1 tablespoon butter, melted

Directions:

1) Pour chicken broth, water, bay leaf, and bouillon in a medium/large pot over medium high heat and bring to a boil.

2) In the mean time prepare your dumplings. Whisk together dry ingredients and form a hole in the middle like a volcano. Whisk together melted butter and milk then pour into the hole. Fold the dry mixture into the hole until everything is combined.

3) Drop dough by the spoonfuls into boiling soup. Cover and let simmer on medium heat for 20 minutes. 

4) Take out your bay leaf and add in your shredded chicken. I cheated and used a rotisserie chicken from Costco but feel free to cook and shred your own chicken. Add in the frozen peas and carrots as well as about a tbsp salt and tsp pepper. Give it a good stir and let simmer covered for another 15 minutes. 

5) Mix in your cream and salt and pepper to taste. I always add more ;) You can serve immediately or let it sit for a few more minutes. Enjoy!

I have a few cookie recipes I'm excited to share with you guys!

However, I also have some fun healthier recipes I'm excited to share too. 

Those will probably come after the new year though ;)

Countdown til Christmas is on!

All my love,

Aleigh Joy

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