Buffalo Turkey Burgers

Celery and blue cheese dressing help tame the hot sauce on this turkey burger recipe. For an even lighter version, pass on the buns and serve with lettuce leaves, sliced onion and chopped tomato.

If you love Buffalo wings, you’ll enjoy the flavor of these easy Buffalo Turkey Burgers with hot sauce and blue cheese cooked right in!

Buffalo Turkey Burgers
There seem to be trends in the food world like cake pops, kale chips, and Nutella recipes. Right now caprese seems to be the hotness, and I don’t know what else. If I did know, maybe I’d be a more successful blogger! I’m never up on fashion trends, so why should I do any better with food trends?
Case in point, are Buffalo recipes over? No, not the animal buffalo. I’m talking about the hot sauce kind. I don’t think I ever made Buffalo anything until I started using Pinterest towards the end of 2012. Then I found Cook Lisa Cook’s Loaded Buffalo and Chicken Casserole recipe, and everything changed! (Seriously, you have to try that recipe if you haven’t already. SO GOOD.)

INGREDIENTS:

  • 2 celery ribs, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/8 teaspoon pepper
  • 1 pound lean ground turkey
  • 2 garlic cloves, minced
  • 2 tablespoons Louisiana-style hot sauce, divided
  • 4 whole wheat hamburger buns, split
  • 1 cup shredded lettuce
  • 1/2 teaspoon salt
  • 2 tablespoons fat-free blue cheese salad dressing
Buffalo Turkey Burgers #burger


INSTRUCTIONS:

  1. In a large bowl, combine 1 tablespoon hot sauce, cumin, chili powder, garlic, salt and pepper. Add turkey; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.
  2. In a large nonstick skillet coated with cooking spray, cook burgers over medium heat 4-6 minutes on each side or until a thermometer reads 165°.
  3. Serve burgers on buns with lettuce, celery, salad dressing and remaining hot sauce.
  4. Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a large resealable plastic bag; return to freezer. To use, grill frozen patties as directed, increasing time as necessary for a thermometer to read 165°.

CHICKEN PARMESAN SLOPPY JOES

Chicken Parmesan Sloppy Joes have all the flavors of your favorite Chicken Parmesan dish in just 20 minutes and it’s totally kid friendly! These sloppy joes are not your classic Ultimate Sloppy Joes but they are a delicious sloppy take on classic Chicken Parmesan and I can promise you they’re DELICIOUS!Another Monday another Sloppy Joes Recipe! We’ve started using much more ground meat since experimenting with all these easy sloppy joes recipes and we decided to make a concerted effort to use more white meat in our recipes
CHICKEN PARMESAN SLOPPY JOES

INGREDIENTS:

  • 1 cup mozzarella chunks
  • 1/2 cup Parmesan cheese shaved
  • 1 cup panko
  • 2 tablespoons olive oil
  • 1 1/2 pounds ground chicken
  • 1 yellow onion diced
  • 1 tablespoon canola oil
  • 1/4 cup tomato paste
  • 1 tablespoon Italian seasoning
  • 1 1/2 cups tomato sauce
  • parsley for garnish
  • 4 brioche buns toasted

CHICKEN PARMESAN SLOPPY JOES #chicken #parmesan

INSTRUCTIONS:

  1. Add the canola oil, chicken and onions to a large skillet on medium high heat breaking it apart but leaving some chunks about the size of a raspberry or small grape (don't crush the heck out of it, the larger crumbles will help give the sandwich stability).
  2. Cook until well browned (5-6 minutes), then add in the tomato sauce, tomato paste, and Italian seasoning and continue cooking until the sauce starts to evaporate and the mixture becomes "sloppy" (about 5-6 minutes).
  3. In a smaller skillet add the olive oil on medium high heat then add in the panko stirring until it starts to toast (about 1-2 minutes) then remove from the pan into a bowl to stop the cooking.
  4. When the sauce is reduced top with mozzarella chunks.
  5. Toast the buns then spoon over the chicken and cheese mixture, top with parmesan cheese and toasted panko.

Easy Ground Turkey Curry

INGREDIENTS:

  • 2 cloves garlic crushed
  • 1 lb. ground turkey 93/7
  • 1 cup onion finely chopped
  • 1-2 Tbsp. olive oil
  • 1 - 1 ½ cup coconut milk lite
  • Cooked Quinoa or Rice
  • Cilantro optional

Curry Seasoning:

  • 1 ½ tsp. curry powder
  • ⅛ tsp. cayenne (or ¼ if you like spice)
  • 1 tsp. salt to taste
  • ½ tsp. pepper
  • 1 tsp. garam masala
  • ¼ tsp. cumin
  • ⅛ tsp. turmeric
Easy Ground Turkey Curry #paleo #glutenfree #lowsugar


INSTRUCTIONS:

  1. Saute onion in olive oil in a large skillet or pan over medium heat for 5-6 minutes, or until onions turn translucent.
  2. Add garlic and ground turkey.  Cook for another 7-10 minutes over medium heat, or until meat is cooked through.
  3. While meat is cooking whisk together the seasoning ingredients in a small bowl.
  4. ....................................
  5. ....................................

You can find complete recipes click here!

Keto Chicken Cheese Bake

INGREDIENTS:

  • 1 pound bacon
  • ½ teaspoon white pepper
  • ½ teaspoon garlic powder
  • 1 ½ cups sharp cheddar cheese, shredded
  • 1/3 cup avocado mayonnaise
  • 1 cup heavy cream
  • ½ teaspoon hot sauce, we used Cholula
  • 1 teaspoon dry mustard
  • 1 ½ cups red onion, diced
  • 8 ounces baby bella mushrooms, sliced
  • 8 ounce package cream cheese
  • ½ cup grated Parmesan cheese
  • 8 ounces baby spinach
  • 2 cups mozzarella cheese, shredded
  • 1 tablespoon fresh garlic, minced
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • 1 store bought cooked rotisserie chicken, meat removed and chopped into bite sized pieces
Keto Chicken Cheese Bake #keto #chicken #cheese


INSTRUCTIONS:

  1. Preheat oven to 375 degrees F.
  2. In a large skillet, cook bacon to crisp, remove to paper towels and reserve three tablespoons of bacon fat.
  3. While the bacon is cooking, in a medium sauce pan, place cream cheese, Parmesan cheese, cheddar cheese, avocado mayonnaise, heavy cream, hot sauce, mustard, pepper, garlic powder, onion powder and paprika.
  4. Cook over medium heat and stir with a wooden spoon until creamy.
  5. Crumble bacon and add to the cream mixture.
  6. Clean skillet and add two tablespoons of the bacon fat and saute onions over medium high heat for three minutes.
  7. Add the remaining tablespoon of bacon fat and add the mushrooms and saute for five minutes.
  8. ................................
  9. ................................

You can find complete recipes click here!

EASY KETO PIZZA BITES

INGREDIENTS:
  • 1 pound Italian sausage, cooked and drained
  • 1 teaspoon minced garlic
  • 1 teaspoon Italian seasoning
  • 3 eggs, beaten
  • 1 1/4 cup shredded mozzarella
  • 4 ounces cream cheese, softened
  • 1/3 cup coconut flour
  • 1/2 teaspoon baking powder
EASY KETO PIZZA BITES #keto #easy


INSTRUCTIONS:

  1. Preheat oven to 350 degrees
  2. Combine cooked sausage and cream cheese until completely combined.
  3. Add in remaining ingredients until well combined and chill 10 minutes.
  4. **If you skip chilling the dough they will flatten as they cook and not be nice round balls**
  5. ..........................
  6. ...........................

You can find complete recipes click here!

Italian Sausage, Peppers and Onions with Sauce

INGREDIENTS:

  • 1 pound Italian sausage links
  • 1 tbsp olive oil (or more to taste)
  • 1 tsp minced garlic
  • 1/2 cup Rao's Marinara Sauce
  • 9 oz mixed color bell pepper, sliced into strips (about 2 large peppers)
  • 2 oz sliced onion (about 1/2 cup)
  • salt and pepper to taste
Italian Sausage, Peppers and Onions with Sauce


INSTRUCTIONS:
Traditional Skillet Method
  1. Grill sausages and slice into rounds. Alternately, slice sausages and cook in a large skillet over medium heat with 1 1/2 tsp oil, to brown (about 8-10 minutes). Remove sausage from the pan.
  2. While the sausage is cooking, slice the peppers and onion. Mince the garlic. 
  3. ..........................
  4. ..........................

You can find complete recipes click here!

Roasted Cast Iron Chicken

INGREDIENTS:

  • 2 Whole Chicken Quarters
  • 1/3 cup Chicken Stock
  • 1/4 tsp. Lemon Juice
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Himalayan Sea Salt
  • 10 oz. Fresh Leaf Spinach
  • 1/4 cup Sherry Cooking Wine
  • 1 tsp. Organic Ground White Pepper
  • 1/4 cup Heavy Whipping Cream
  • 3 tbsp. Parmesan Cheese
  • 4 oz. Fresh White Mushrooms
  • 1 tbsp. and 1/2 tsp. Minced Garlic, Separated
  • 1/2 tsp. Organic Ground Turmeric
  • 1/2 tsp. Paprika
  • 3/4 tsp. Ground Thyme
  • 5 tbsp. Butter
Roasted Cast Iron Chicken #roasted #chicken


INSTRUCTIONS:

  1. Pre-heat cooking pan to medium heat and add 3 tbsp of butter. Season chicken with turmeric and paprika then add 1/2 tsp of the minced garlic into heated pan. Add chicken quarters and brown the skin side for 7 minutes then the back side for 5 minutes. Once done, remove chicken from stove top and set aside.
  2. Remove most of the excess liquid from pan and add the other 2 tbsp of butter. Add 1 tbsp of minced garlic, sherry cooking wine, white pepper and chicken stock to pan and allow to cook for 1 to 2 minutes.
  3. Add heavy whipping cream, Parmesan cheese, lemon juice, ground thyme and mushrooms (optional) then allow to cook for 2 minutes. Add fresh spinach and dash of garlic powder and allow the spinach to cook down for 2 minutes or until wilted.
  4. ..........................
  5. ..........................

You can find complete recipes click here!

cajun chicken pasta – low carb & gluten free

After I made this amazing Italian Chicken Pasta recipe, I wanted to try another simple meal packed with flavor. Additionally, I wanted add sausage as well. Indeed, Cajun Chicken Pasta with Sausage just seemed like a natural choice! Quick and easy dinner is always something I have on my mind. And I just love chicken and sausage combination because it’s so flavorful and delicious.

I think there’s nothing better than having a restaurant quality pasta dish on the table within minutes! Especially when I’m treating my family and friends!  This creamy pasta dish has a tendency to disappear quickly from our dinner table! Smoked sausage, mushrooms and Worcestershire sauce here do a beautiful job here! They create the most amazing Cajun Chicken Pasta dish inside your kitchen.
cajun chicken pasta – low carb & gluten free

INGREDIENTS:
For the Cajun chicken:

  • 1/2 cup shredded Monterrey jack (or other) cheese
  • 1/4 cup dry white wine
  • 1/2 cup chicken broth
  • 1 oz cream cheese
  • 1 tsp cajun seasoning (or more to taste)
  • 1 Tbsp butter
  • 1 lb chicken cutlets
  • 1 tsp cajun seasoning
  • 1 Tbsp butter
  • 1 tsp garlic, minced
  • 1/2 cup chopped tomatoes
  • 1/4 cup chopped scallions
  • 1/4 cup heavy whipping cream
  • 1/4 cup cilantro, chopped (optional)
  • salt and pepper to taste

For the fettuccine:

  • 8 eggs
  • 1/8 tsp garlic powder
  • 1/8 tsp black pepper
  • 4 oz cream cheese
  • 1/8 tsp salt
cajun chicken pasta – low carb & gluten free #glutenfree #lowcarb #pasta #chicken #cajun


INSTRUCTIONS:

  1. To make the Cajun chicken:
  2. Season the chicken cutlets with cajun seasoning on both sides.
  3. Melt 1 Tbsp butter in a large saute pan.
  4. Cook the chicken in the butter for about 2 minutes per side (or until just cooked through)
  5. Remove chicken and set aside.
  6. Add remaining Tbsp butter and minced garlic to the pan.
  7. Cook garlic for 1-2 minutes or until fragrant.
  8. .........................
  9. .........................

You can find complete recipes click here!

Chile Relleno Soup

INGREDIENTS:

  • 5 poblano chiles
  • 1/2 cup of flour
  • 1 cup milk
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 onion chopped
  • 4 cloves of garlic minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/4 cup of cilantro chopped
  • 1 teaspoon salt

Chile Relleno Topping:

  • 1/2 cup cooking oil
  • 1/2 teaspoon pepper
  • 2 eggs
  • 2 tablespoons flour
  • 1 cup shredded jack cheese
Chile Relleno Soup #keto #soup


INSTRUCTIONS:

  1. Clean and dry the poblano chiles. Places them on a cookie sheet covered in foil. Place under the broiler for 5 minutes. Turn the chiles over and broil for another 5 minutes. Chiles should be roasted with black skin. Remove from the oven and place the chiles in a sealable plastic bag. Set aside
  2. In a large saucepan heat the olive oil and butter over medium heat. Add the onions and cook for about 2 minutes until softened. Add the garlic and cilantro. Cook for about 3 minutes.
  3. Add the 1/2 cup of flour to the saucepan and stir to coat the veggies. Cook for about 2 minutes. Then add the chicken broth, cream, milk, salt and pepper. Bring to a low simmer.
  4. Once the chiles have cooled to the touch, remove from the plastic bag. Cut off the top, remove the seeds, and then remove the skin. (I found it easiest to use a paring knife to remove the skin)
  5. .............................
  6. .............................

You can find complete recipes click here!

TEXAS STYLE LASAGNA

Texas Style Lasagna is a dish you’ll be making repeatedly for family dinners, potlucks, parties…the list goes on and on. This is a filling ...