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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Tasty Tuesday: Avocado Corn Salsa and Grilled Chicken

I made up this little recipe two summers ago and loved it so much we had it more often than not.

However, I tend to forget about recipes all too often and haven't made it in way too long!

I'll also blame the fact that it's totally a summer recipe and we had the worst winter like ever this year!

All I want is comfort food when it's cold outside, and all I want is fresh food when it's hot.

Anyways, I remembered this recipe as I was meal planning last week and was so excited to eat it all week!

I posted about it on insta stories and got tons of questions about it so I decided it needed to be added here.

This picture is from the first time I made it so I'll need to update that at some point, but for now you can enjoy this recipe as much as I do!

Ingredients: 

-Chicken. However much or little.

-Marinade for the chicken. Any one you please. We used Lawry's herb and garlic marinade. (I've also since done this chicken by just adding some season salt, or garlic salt, or whatever we have on hand and baking it. Marinating is still my fav but takes a lot more prep.)

Salsa:

-1 can of corn 

-1 firm tomato 

-1/4 ish cup onion

-Handful cilantro

-1 ripe (but not super mushy) avocado

-1 tbsp. lemon juice

-2 tbsp. olive oil 

-Garlic salt 

-Paprika

-Pepper 

Directions:

1) Marinate your chicken for 5-6 hours. Or longer if you have the time and patience. Have your husband (or do it yourself) grill the chicken to your liking. Or as stated above, baking it is totally great too!

2) Meanwhile make the salsa! Chop up tomato and onion into cubes and put in a mixing bowl. Add in your can of corn drained. Add in olive oil and lemon juice and coat. Next chop your cilantro and cube the avocado. Add this to the mixture. Now sprinkle your seasonings to your liking being careful not to mush the avocado while mixing. 

3) Once the chicken is done top it with the salsa and there ya have it! A few variations we've liked are to put the chicken and salsa atop a bed of rice or quinoa. Hunter also said it would be really good wrapped in a tortilla! I agree! Have fun with it, because it is such a fun and colorful meal. 

Happy summer everyone! 

I hope you're having pool days galore!

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: Chili Lime Shrimp Tacos

The votes are in!

Chili Lime Shrimp Tacos it is!

But for real, I should've had this up about 2 hours ago, but my eyes are glued on this election!

I have several thoughts on it, but we'll leave those out of here ;)

Being from San Diego, I'm a huge taco fan!

In fact, our favorite place was actually called Mr. Taco!

One thing I always got there was their shrimp tacos.

Seriously, so good!

Hunter isn't much of a fan of fish though, so he always sticks with his carne asada burrito...

While I'm not a huge fish lover myself, I have always loved shrimp!

I have decided I want to be more adventurous and create more recipes with it rather than just ordering it at restaurants. 

I added this chili lime shrimp to corn tortillas to make tacos... but seriously I was just snacking on the shrimp alone all night!

I absolutely love the combination of flavors.

Ingredients:

-1 lb defrosted, raw shrimp

-2 tsp chili powder (or Mexican hot chili powder for more spice.)

-1/2 of a fresh lime

-1 clove of fresh garlic, chopped

-1 tsp garlic salt

-1 tbsp butter

-corn tortillas

-hot sauce (I like sriracha)

-sour cream

-cabbage

Directions:

1) Make sure your shrimp is defrosted. Mine was not and I ran it under warm-ish water in a strainer for a few minutes.

2) In the mean time, chop your garlic and get seasonings ready. Add butter to a skillet over medium heat.

3) Add garlic to butter once melted and give a quick stir. After peeling, add your shrimp and cook until pink in color. Once cooked, toss your shrimp with spices to coat. Add more to taste. (I'm telling you though, you're gonna want to go with the Mexican hot chili powder!) Remove from heat.

4) Heat up you corn tortillas. Add a few pieces of shrimp, then fresh cabbage.

5) In a small bowl mix together about a 1/4 cup sour cream and a tbsp hot sauce. Add to the top of your tacos. You can also add some other fun toppings but I think this simple combo is perfect! Serve with some Mexican rice, refried beans, cotija cheese, and enjoy!

That's it! It's such an easy recipe but sure packs a punch!

Next week get ready for some cranberry mousse!

All my love,

Aleigh Joy

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Tasty Tuesday: Spinach & Artichoke Chicken

Have you missed Tasty Tuesday??

I sure have!

Life just gets so incredibly busy that I've been making the same 'ol recipes over and over again instead of experimenting in the kitchen.

However, this time of year sure gives me the cooking bug!

I'm thinking up so many treats and soups galore and seriously cannot wait to try them!

It's just lame because I'm ready for scarves and boots and Utah is still trying to give me summer...

Tell me I said this in about 6 months and see where I'm at at that point ;)

All jokes aside, this recipe turned out pretty darn awesome on the first go round and I was quite pleased with myself.

If you like spinach and artichoke dip... this recipe is totally for you!

I could lick the bowl of that stuff clean but it doesn't really make the best dinner for my ridiculously (always hungry) husband.

So... I just made it an entree by stuffing the dip inside of chicken!

Possibly the best decision I've ever made...

Jk we all know Hunter was. Awww mushy!

Okay recipe time.

Ingredients:

-3-4 Chicken Breasts

-1 18oz block softened cream cheese

-1 15 oz can artichokes drained

1 cup spinach

1/4 cup parmesan

-Ground pepper

-Touch of garlic salt

-1 tsp olive oil

Directions:

1) Preheat oven to 400 degrees

2) Add olive oil to small skillet and wait until it is warm. Once heated add your spinach and wilt it. Once it is wilted, remove from heat.

3) In a medium bowl combine cream cheese, artichokes, wilted spinach, dash of garlic salt (go easy on it, the cream cheese makes this chicken rich enough! If you don't love salt, add garlic powder), and parmesan. Use an electric mixer to combine.

4) Line a baking sheet with foil and nonstick spray. Make a pocket in each chicken breast and stuff with cream cheese mixture. Use toothpicks to secure.

5) Sprinkle fresh ground pepper on top and bake in the over for 30-40 minutes or until chicken is cooked through.

There ya have it!

You'll never look at the dip the same ;)

But seriously, I hope you love it as much as we did!

All my love,

Aleigh Joy

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Tasty Tuesday: Clean Kettle Corn

I have seriously been slacking on Tasty Tuesday recipes lately.

I've been cooking non stop, but forgetting to take pictures!
I also can never seem to find time to write out the recipes. Seriously, there is just not enough time in the day!
Anyways, I have a "late night cravings" problem, ha!
Somehow, after putting Oaklyn to bed at night, I immediately crave something sweet.
After dealing with tantrums and time outs all day, it's finally time to unwind before bed and my favorite way to do that is by having a treat and watching a show with Hunter.
However, all those late night calories can really add up!
I've been trying to find ways to fulfill those cravings by still eating somewhat clean.
I love fruit, homemade popsicles, green smoothies, and protein shakes, but something I can never get enough of is popcorn!
The smell of kettle corn will always remind me of high school football games when I used to cheer for Hunter on the sidelines and it brings back sweet memories, and sweet tastes!
Old fashioned kettle corn isn't the best for you... so I figured out a way to make it a little better and I'm obsessed!
So here's my clean-er version of kettle corn :)

Ingredients

-1/2 cup popcorn kernels
-1 tsp salt
-a little less than 1/4 cup honey
-3 tbsp coconut oil

Directions

1) Pop your popcorn however you please! I am hoping to get a whirly pop at some point but for now I just use a pot with 1 tbsp of coconut oil and let it pop on medium heat with the lid on.
2) Transfer popcorn to a bowl and sprinkle salt throughout.
3) Bring honey and 2 tbsp coconut oil to a boil whisking constantly over medium heat in the same pot you popped your popcorn. (if you are using a pot that is. Use a pot instead of a whirly pop if that's the route you choose!)
4) Pour a third of the mixture over your popcorn, then mix. Continue doing this with the remaining two thirds.
5) Devour ;)

I hope you guys enjoy this recipe as much as I do!
I can literally eat the entire bowl by myself... oops!

All my love,
Aleigh Joy

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Tasty Tuesday: My Favorite Green Smoothie

I like green veggies, in fact, my favorite veggie ever is hands down broccoli.

I love salads, zucchini is a staple in our house, and I crave balsamic baked asparagus!

However, I'm definitely guilty of not eating my greens every single day.

Or.. smothering them with cheese or salt to make them taste even better!

I also struggle to get my 13 month old to eat her veggies.

So, I decided to try out making a green smoothie every day!

It came out so great on the first try and I've now been making this exact smoothie for the past few weeks every single morning.

I literally crave it if I don't have it and it is totally making me feel better throughout the day.

It is such a quick and easy way to load up on my greens and fruits.

I usually give Oaklyn some in a sippy cup as well, but she doesn't always drink it... we're trying!

This recipe should make two full glasses (I use mason jars) and just one glass is really filling!

I hope you all enjoy it as much as I do!

Ingredients:

-1 cup (more or less depending on the consistency you like) 100% apple juice (I use Motts)

-1/4 cup vanilla unsweetened almond milk

-1 cup ice (pebble ice is the best!)

-1/2 of a frozen banana 

-3 or 4 cut up strawberries

-2 huge handfuls of spinach (seriously put as much in as possible!)

-1 big handful of kale

-1 tbsp vanilla Greek yogurt

Directions:

1) I always put my ice in the blender first. I like when it gets crushed up well, so I want it to be the first thing to hit the blade.

2) Add your fruit! I usually buy a bag of bananas from Costco. I'll go home and peel them, then cut them in half. I stick them in a Ziploc baggy and put that in the freezer so they are all ready for my smoothie! I don't freeze the strawberries (but you could if you want!) and I just cut the stems off and cut them in half and throw them in the blender!

3) Stuff in your greens! Seriously guys, that was a rough estimate of how much I put in, but I load my greens up to the top. You can hardly taste them! I buy the huge bag of spinach from Costco and Kale from Sprouts. 

4) Add your Greek Yogurt. You don't have to add this, but I think it sweetens it a little and makes it a little more creamy.

5) Add your juice and almond milk! I don't actually measure these but what I put above sounds about right. Play around with it to get your desired consistency.

5) I blend until everything is blended together really well. You did something wrong if your smoothie doesn't come out green haha.

I hope you guys enjoy this simple recipe!

I would love to hear how you make your green smoothies!

Let me know your favorite recipe in the comments!

All my love,

Aleigh Joy

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