Recipes Archives | Page 3 of 7

Lean & Juicy Turkey Burger w/ Chimichurri Sauce & Sweet Potato Fries

January 12, 2020

I just love a good burger. As part of my January with Jenna Challenge, I have been in the kitchen creating some tasty, healthy recipes that won’t have you snoozing with boredom.

My goal with this dinner was to create something that doesn’t feel quite like healthy eating, but doesn’t leave you feeling heavy either.

First off, the chimichurri sauce. This is a bright, tangy Argentinan sauce made with parsley, garlic, red wine vinegar and olive oil. I’d probably eat a shoe if it had chimi on it. It’s traditionally served with steak (which is AMAZING) but I’ve enjoyed it on everything from eggs to steamed broccoli.

The chimichurri gives these juicy turkey burgers a tangy, garlicky kick. I love it on burrito bowls, too!

Second, baked sweet potato fries? Yeah, ’nuff said.

Lean & Juicy Turkey Burger w/ Chimichurri Sauce & Sweet Potato Fries

Total time: 50-60 min
Serves: 4

Chimichurri Sauce

Total time: 10 min
Ingredients:
1 c. packed fresh, chopped Italian parsley*
2 garlic cloves, minced
2 t. dried oregano
1/4 c. red wine vinegar
1/4 t. red pepper flakes
1/4 t. salt
a pinch of ground black pepper
1/4 c. extra virgin olive oil
* all ingredients, including parsley, can be placed in a food processor for a smoother consistency sauce.

Combine and refrigerate to allow to marry while the rest of the dinner is being made.

Baked Sweet Potato Fries

Total time: ~45 min
Preheat oven to 400°. Line a baking sheet with parchment paper.
Ingredients:
3 medium sweet potatoes
~4 T olive oil
Salt & pepper to taste

Peel and julienne sweet potatoes. Rinse with cold water & pat dry. Toss with olive oil, salt & pepper to coat well.

Bake at 400° for 25-45 minutes, depending on how done you like your sweet potato fries. 25-35 minutes will render soft fries, 35+ will give you crispier fries. If you like them even crispier, stick them under the broiler for a few minutes before serving.

While the fries are baking, get the burgers ready.

Turkey Burgers

Total time: 20 min
Ingredients for patties:
1lb. 99% lean ground turkey
1 egg yolk
1/2 t. pepper
1/4 t. salt
1/4 t. onion powder

Ingredients for sandwiches:
sliced provolone
tomato
red onion
spinach
wheat buns or sandwich thins (lower calorie)

Directions: Mix ingredients thoroughly and form into 4 equal patties. In a large skillet on medium heat, cook burgers for 3-5 minutes per side, until just done and juices run clear. Internal temp should be 165°.

The last and most important step? Enjoy! I made extra patties and froze them for a super quick dinner on a night when I probably won’t feel like cooking. They freeze wonderfully! Just set on the counter until they’re defrosted and cook in a skillet as normal.

The chimichurri sauce will keep in the fridge in an airtight container for about a week. You may find as the days go on that it tastes even better! That’s because the ingredients really having time to mingle/marry makes a big difference. I suggest making this sauce first before starting the rest of the dinner, just to get the optimum flavor out of it.

Tell me how you like it! I love feedback on my recipes. Let me know if there’s anything you would change. I am always open to revising and reinventing my recipes.

Pin for later:

Fluffy, Healthy Pumpkin Muffins

October 3, 2019

Happy fall, y’all!

When I lived in upstate New York, a lifetime ago, fall was my favorite season. It was chilly and the green hills were ablaze with color–reds, oranges, yellows, deep purples. We’d rake leaves into a pile and take a running LEAP into them, scattering them everywhere. And the smell of crunchy leaves…ahhh! I miss those falls. Here in Arizona, not much changes except the nights and mornings getting gloriously cooler.

Here, summer reigns. And I love it. I’d probably freeze my bottom off if I were to experience a NY fall again. Even though these days, summer is my favorite season, (hell, Arizona is my favorite season!) I enjoy getting my fall on in little ways around this time of year.

I’ve been in the kitchen messing around with this recipe. It’s not the dense, moist pumpkin bread my dad makes (he’s my baking hero, I’ll share his recipe soon), it’s something different and wonderful in it’s own right. These muffins are fluffy and delicate and oh so pumpkin-y. They’re perfect for a morning on-the-go or as a mid afternoon treat with coffee.

I subbed pure maple syrup for sugar to make them a bit better for you. Make sure you read the labels on your syrups. Most are just maple-flavored corn syrup–bleh. I also like to use unbleached flour. You can use wheat flour if you’d like them a bit denser and nuttier. I think that would be wonderful.

Fluffy, Healthy Pumpkin Muffins

•6 T unsalted butter, softened
•1 c. canned pumpkin puree (NOT pie filling)
•1/2 c. pure maple syrup
•1/4 c. milk
•2 eggs
•1 t. vanilla extract

•1/2 t. baking powder
•1 t. baking soda
•1/2 t. salt
•1 T + 1 t. pumpkin pie spice
•1 1/2 c. all purpose, unbleached flour

Preheat oven to 350º and spray a muffin tin with non-stick spray or line with muffin papers.
Combine the wet ingredients in a medium bowl and whisk until smooth.
Combine dry ingredients in separate bowl. Whisk briefly to combine.
Fold the dry mixture into the wet until just combined. Be careful not to over mix.
Scoop batter into prepared muffin tins and bake for 13-16 minutes, until a toothpick inserted into the center comes out clean. Set aside to cool a little. Eat your first one (or two!) warm. 🙂

This recipe makes 12 muffins. Share them only if you want to!

This post may includes affiliate links to products I truly use & recommend. I earn a commission, at no extra cost to you, if you purchase from my links. This helps keep JennaDanielle.com running and puts kibble in the fuzzdogs’ bowls. Thank you for supporting this crazy dream of mine!

So while we won’t be wearing any scarves or boots for another few months (maybe more!), we can enjoy a little bit of fall in the form of muffins.

Green Drank Smoothie

August 11, 2019

There’s nothing better than a cold smoothie on a hot morning! Over here in Phoenix, we tend to have more hot mornings than not and I love it. I like to whip up this smoothie most mornings before I workout, or when I know I’m going to be busy and need something in my stomach.

I don’t know about you, but I can’t eat right after I get up in the mornings. Because I enjoy working out early in the day, it means I have to get something in my system so my workout doesn’t kill me. Solid food is out of the question. My stomach isn’t ready for that kind of action and I don’t usually have the time between getting up and dressed and getting to the gym at a decent hour (read: not packed). Cue Green Drank.

Confession: I ran out of vanilla protein powder this AM, so this has 1/2 vanilla, 1/2 chocolate.
I’m not at all mad about it.

With our sleep-deprived morning brains, Brian and I started calling our green morning smoothie Green Drank, and it sort of stuck. We add a scoop of protein powder in there so we can fuel our bodies and a handful of greens because… well, greens. Apple cider vinegar has been lauded all over the past decade for reducing bloat, helping digestion, killing bad bacteria, lowering bad cholesterol and a myriad of other health benefits. Blueberries are packed full of antioxidants which have been shown to reduce DNA damage in the body and help delay mental aging by supporting brain functions. Flax seeds are high in fiber (yay regularness!) and omega-3s which have been shown to reduce the risk of heart disease.

Give this little drank a try and I promise you’ll be feeling pumped and ready to take on the day!

2/3 c. cashew milk (or base of choice)
1 scoop vanilla protein powder (this is our fav!)
1 large handful of spinach or other greens
1/2 c. blueberries*
1 T. flax seeds
Splash of apple cider vinegar
Optional: handful of ice

Throw into a blender and blend!
I LOVE our Ninja blender! We’ve had it for several years and it always chomps through even the most frozen solid foods in seconds. It’s an amazing, affordable option:

*Note: we buy blueberries when they’re on sale and freeze them, or buy the large frozen bags of them so that they keep longer and we don’t have to add ice. You may need to add another splash of cashew milk if your smoothie too thick.

There you have it: a great start to your day and a tasty morning treat!

Looking for more tasty and healthy recipes?
Head over to my Recipes tab to check out all my favorites!

Pin for later:

Southwest Quinoa Salad

August 3, 2019

I love a cold, protein-packed salad in the summer. Especially when the temps outside are hitting 110°! I made a batch of this to take up north while we visit my family for my sister’s birthday today. I can’t wait for them to try it! Since my sister is a vegetarian, I made some quinoa using veggie stock instead of chicken broth, and left the chicken breast out of it.

This is amazing without chicken as a side dish, or with the chicken for a one-bowl meal. Make a big batch of it and you can eat on it for days! I love not having to turn the stove on in the summer.

Are you a quinoa fan? I wasn’t sure about it when I first made it years ago. It’s a bit earthier tasting than rice. But I’ve found that cooking it with some kind of stock (beef, chicken, veggie) gives it wonderful flavor. Plus, quinoa has protein, fiber, antioxidants, magnesium, B vitamins, phosphorus, zinc and iron, healthy fatty acids among plenty of other good-for-you stuff! This ancient grain was considered by the Incas to be the “mother of all grains” but it’s actually a whole seed.

Any reason you eat it, quinoa is tasty and makes this salad one of my favorites this summer. Make sure you refrigerate it for a few hours before serving to really let that lime juice and seasonings penetrate all the ingredients. Seriously, y’all, this is so, so good.

Southwest Quinoa Salad

1 c. quinoa (I used tri-colored, but any color is delicious)
1 1/2 c. chicken stock
1 15 oz can black beans, drained and rinsed
Cilantro, chopped fine and then measured to 1/4 c. About half a bunch.
4 green onions, chopped
1 large or 2 small red bell peppers, diced
1-2 jalapeños, diced small (as preferred for heat)
2 limes, juiced
a drizzle of olive oil, about 2 Tbl
1/2 t. cumin
1/2 t. garlic powder
salt + pepper to taste

Optional: 2 large chicken breasts, grilled, cooled and chopped.

Combine quinoa and stock and bring to a boil, reduce to a simmer and cover. Cook for 12 minutes. When all stock is absorbed, remove from heat and let sit covered for 5 minutes. Fluff with a fork and let cool.
Once the quinoa is cool, combine with all other ingredients in a large bowl.
Refrigerate for at least a few hours before serving to allow all the flavors to marry.

Simple, tasty as hell, nutritious. Get your summer on and get out of that kitchen quickly, y’all! Be sure to tag me in your pics on social media! I love seeing your kitchen creations!

PS I snapped this picture of Remy pouting while I was trying to shoot these pictures. He is such a diva, always wants attention!

National Avocado Day

July 31, 2019

Did you know that today, the 27th of July, is National Avocado Day?!

Who doesn’t love avocado these days? The tasty green fruit has become a cult classic in the past several years, inspiring everything from socks to shirts to phone cases to inventive new ways to eat it. Y’all, avocados are so hot right now (did you hear that in the Zoolander voice? ‘Cause that’s how I said it. Out loud. Right now).

But avocados aren’t just delicious, they’re also good for you. They’re a great source of monounsaturated fats, which may help prevent heart disease and lower bad cholesterol. They’re also rich in potassium, fiber, and vitamins B, E and C.

If you haven’t already, go check out my post on 6 Ways to Jazz Up Your Avocado Toast.

In honor of my fave toast topping, I’ve rounded up some of the best avocado things out there: recipes, shirts, you name it! I hope that you’ll join me in celebrating this yummy fruit today.

What’s your favorite way to eat or wear avocados?! Leave me a comment, or head over to Instagram and let me know!

Lean & Juicy Turkey Burger w/ Chimichurri Sauce & Sweet Potato Fries