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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