The Easiest Veggie & Turkey “Hash” (aka: our summer staple dish)

We eat a lot of veggies in our house. When I went shopping with my sister, she couldn’t believe we bought a few heads of lettuce, kale and spinach, which are just our leafy greens. She asked if we ate all that in a week and I said “YUP!”. RM has veggies pretty much every meal and I eat salad’s for lunch a lot so when you add it up, we plow through veggies!

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And, while I do like veggies more than I used to (thanks to RM for being such a proponent of veggie eating, and showing me new ways to cook them so that they taste great!), the process of cleaning and chopping can be time consuming. If I had more free time, I would love to spend hours in the kitchen, chopping, cooking and drinking wine, but that’s just not realistic for me right now.

Enter my favorite time saving hack thanks to Whole Foods; pre-chopped veggies!!! Yes, it may cost more than buying whole veggies and chopping them myself, but the time I save is worth the money I save! I find these in the produce section, where Whole Foods has a HUGE selection of partly prepared produce varieties that save lots of time in the kitchen. I’m not sure what other stores have in terms of this, but I’m sure they have something!

This “recipe” is seriously SO easy, but what we love about it is that it covers a ton of ground on the veggie front, plus we add the turkey for a little protein. In terms of eating, we either eat it alone, with eggs (RM does this), on salad, in a quesadilla – there are seriously so many options! Which is key for us when it comes to meal prep – we want lots of variety so we don’t get sick of what we have in the fridge.

Ingredients

  • Chopped onions (you can buy pre-chopped or chop your own)
  • Confetti rice (this has broccoli, cauliflower and carrots, but you can use whatever you find, which might be just broccoli or just cauliflower)
  • Shredded Kale (or spinach, if you prefer)
  • Shredded Brussels Sprouts (if you want)
  • 2 cloves of garlic, minced
  • 1/2-3/4 lb Organic ground turkey
  • EVOO – to taste
  • Salt, pepper, hot pepper flakes – to taste

Directions

  1. Heat a pan over medium heat and add some EVOO. Once warm, add the onions and let cook for a few minutes. Add the minced garlic and cook for a few minutes before adding in the confetti rice and then the kale and Brussels sprouts. Throughout the course of cooking these veggies, add in the salt, pepper and hot pepper flakes to your liking, as well as the EVOO.
  2. Once the veggies are cooked, remove and place in a bowl. Add the ground turkey to the pan you used to good the veggies and cook until it’s fully browned.
  3. Add back in the veggies and let simmer for a few minutes.
  4. Serve however you wish ūüôā

See? I told you this was easy! And, really, there are no rights or wrongs when it comes to what you add and how you cook it. I’ve done it a dozen different ways and we have never been disappointed.

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If you find yourself short on time and not able to get in the veggie in-take you want because it takes a long time to prepare everything, I highly suggest trying this method out. While it may cost you a little more, when you think about what you’d do instead of this (maybe order out or get stuff from Whole Foods hot bar?), it’s probably worth it!

Have a great day ūüôā

Questions for you: What’s your best time saving hack in the kitchen? Do you like to chop veggies or would you prefer it done for you?¬†

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Loaded Quinoa Salad

As I mentioned yesterday, I randomly threw together a quinoa salad that ended up coming out good enough to share! In the summer, I love light and refreshing meals (similar to this zoodle recipe) because they pair so nicely with the hot weather ūüėČ Winter time? Sure, I love being in the kitchen for hours with the stove going, whipping up a bunch of delicious things, but when it’s hot, the last thing I want to do is start my stove.

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Our plan last Friday was to grill up some burgers and when I asked what RM wanted to go with them, he just said “veggies. you pick what kind”. Since I am not one to go boring or basic with side dishes, I spent some time thinking about what I could make that would be quick, easy and veggie-filled.

Thinking about what I had in my fridge helped get things going:

  • cucumbers from my dad’s garden
  • tomatoes from the fresh garden section at Whole Foods
  • mozzarella cheese
  • avocado

From there, I thought about how I could throw those together, while coming up with something different than the Caprese Orzo Salad I made when my parents were here. Enter: Loaded Quinoa Salad. In addition to the ingredients above, I picked up an ear of corn and can of black beans… and frozen microwaveable quinoa! Have you guys heard of this? It’s amazing- in three and a half minutes I had some delicious quinoa ready for my use. Normally I’d just make it on the stovetop, but I had already packed all of my pots and pans so I needed to figure something else out. This worked perfectly.

Loaded quinoa salad

Ingredients

  • 1 bag of frozen quinoa, cooked according to the package
  • 1 ear of corn, steamed and kernels shaved off
  • 1/2 can of black beans, rinsed
  • 4 small garden cucumbers, chopped into small pieces
  • 1 big handful of cherry tomatoes, cut in half
  • 1/2-1 cup mozzarella, chopped into small pieces
  • 1/2 avocado, chopped into small pieces
  • 1/2 cup EVOO
  • 1/4 cup white wine vinegar
  • Juice of 1 lime
  • S&P, garlic & basil

Directions

  1. Cook quinoa according to the package and steam the corn. Chop up the veggies & cheese and drain the beans and add to a big bowl.

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2. Once the quinoa has cooked, let it cool. Once the corn has cooked, take a knife and shave the kernels off.

3. While the corn and quinoa are cooling, assemble the dressing by combining the EVOO, white wine vinegar, lime juice and herbs/seasonings in a small container or glass.

4. Once the corn and quinoa have cooled, add them to the chopped veggies, beans and cheese and mix well.

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5. Drizzle the dressing over everything and continue to mix until it looks as though everything has been coated with the dressing.

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We just ate this as a side dish with our burgers, but there are so many other ways to enjoy it, too!

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The other night I topped a bed of spinach with this and it was such a nice change up to my normal, boring salads!

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The colors and various textures/flavors in the dish created a little party in my mouth and I found myself continuing to go back for more spoonfuls!

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Not only is this great for weekly dinner sides and lunches, but this is also a great dish to bring to a party as it’s different than most salads you’ll see. I highly suggest giving this a try!

Questions for you: What’s your favorite summer salad? What do you make when you don’t want to start the stove?

 

Sausage, Veggie & Pineapple Grilled Summer Skewers

Good morning! I am so happy to say that I FINALLY have a recipe for you ūüôā RM and I have been grilling quite a bit lately and this meal was so healthy, tasty and fun I figured it was perfect to share with you. I loved the colors from everything and it was like a flavor party in your mouth between the sausage, veggies and sweet pineapple.

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We decided to amp the skewer meal up even more by serving them on a bed of deliciousness- spinach, quinoa and corn and everything was topped with a really simple and fresh EVOO/fresh lemon juice/s&p/garlic powder concoction.

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Of course, if you don’t have sausage, you could do this same meal with steak or chicken- no problem at all!

Ingredients

Skewers:

  • 4 sausage links (we used RM’s homemade sausage- 2 were plain and 2 were garlic, parmesan and parsley)
  • 1 small green pepper, cut into 1 inch cubes
  • 1 small red pepper, cut into 1 inch cubes
  • 1 small onion, cut into thick slices
  • 1 cup chopped pineapple

Salad:

  • Spinach for 2 people (about 1/2 a box for us)
  • 1/4-1/2 cup cooked quinoa
  • 1 ear of corn, steamed and then the kernels shaved off
  • 2-4 tbsp. EVOO per salad
  • Juice of 1 lemon- 1/2 lemon per salad
  • Salt/pepper/garlic powder to taste

Directions

1. Cook quinoa according to the package and let cool. Steam the corn and let cool- once cool, take a knife and shave off the kernels.

2. Turn on your grill to heat. Cut up your veggies, pineapple and sausage and arrange them on skewers. Place on grill, rotating sides every 3-5 minutes. I think it took about 15 minutes for the sausage to be cooked through on low heat.

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3. Combine the EVOO, lemon juice and salt/pepper/garlic powder and set aside. Place the spinach in the bowls, top with the quinoa and corn and then the skewered items. Lastly, coat everything with the dressing and serve.

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This meal came together so quickly, which was perfect for a weeknight meal. I was also able to enjoy leftovers the next day, too. We decided that we are big fans of quinoa spinach salads- so much so that we made them on Thursday of last week, too, to go with the burgers we grilled. Great texture/flavor combo!

Would love to know if you see these- take pics and tag me @Burpeestobubbly.

Questions for you: What’s your favorite thing to grill? Do you like sausage or do you prefer chicken or steak? Cooked pineapple- yay or nay?

Shrimp and Veggie Curry Dish

I feel like I go through phases with my food dishes of choice. For a while, it was chicken and roasted veggies and kale. Then, it was meatloaf (so random, but so good). Then it was fish tacos (ok I always love these, but have to force myself to not request them every week!). Recently, though, it’s been curry dishes. When RM was doing the Whole30 (more on that later- he’s working on a recap guest post for you guys!), we were looking for meals that fit the guidelines and that were not boring. With so many restrictions, this wasn’t as easy as you might think, but this dish fit the bill and we were super happy with how it came out.

Before some of you start going “yuck. I don’t like curry”, I want to let you know that this recipe doesn’t taste like traditional curry (like this curry recipe did). I can’t really explain the difference, but it’s a milder taste and just doesn’t remind me of traditional curry dishes. Maybe it’s because of the curry paste we use, which is¬†Thai Kitchen curry paste- either red or green. I forget which one is my favorite because we interchange them all the time (I think we’ve made this dish 4 times in the past three months- I just made it again on Monday with chicken thighs and the green curry paste), but either one will work and be delicious- I promise. Another thing we change up is the “meat” of the dish. We’ve used chicken breasts, chicken thighs and shrimp, but I think my favorite is when we make it with shrimp, as I’m showing in this recipe.

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Ingredients

  • 2 tbsp. green or red curry paste
  • 1 can of coconut milk (make sure there’s no added sugar or anything- just coconut!)
  • 1/2-3/4 lb peeled and pre-cooked shrimp
  • 1/2-1 cup cooked quinoa, rice, millet, etc. (optional!)
  • 1/2 cup chopped onions
  • 1/2 cup chopped red pepper
  • 1/4-1/2 cup snow peas
  • 1/2 cup chopped broccoli
  • 2-3 large carrots, spiralized or chopped very thin (can use a shredder, too)
  • 1 clove of garlic, minced
  • salt & pepper, to taste
  • 1-2 tsp red pepper flakes (depending on how hot you want it!)
  • 2-4 tbsp EVOO (for saut√©ing)

Directions

1. Chop/spiralize your veggies. Heat a large pan with plenty of EVOO and add in all the veggies once it’s hot. Cook until they’ve softened (about 10 minutes). Season¬†them with salt and¬†pepper as desired.¬†If you’re going to eat this with quinoa/rice/millet/etc., start cooking that now, too.

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2. Once the veggies have softened, remove from the heat and add in your coconut milk. Bring to a simmer and add in the curry paste after about 5 minutes. Stir to combine and let them come to a boil before turning down the heat and letting it simmer for a few minutes.

3. Add in the veggies and shrimp and let everything simmer until the curry sauce thickens.

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We’ve served it over nothing (during the Whole30 challenge), over quinoa and over rice. I think my favorite is rice since it soaks up the extra sauce a bit.

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I love these “one pot” meals because cleanup is a breeze and it’s great to get a bunch of food groups in with just one¬†dish (stuffed peppers is another favorite to accomplish this).

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Another beauty with this dish is that it reheats so well! The flavor intensifies in the perfect amounts.

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YUM! Just looking at these photos makes me want to have a dish of this right now! This week I also paired it with some kale, which was another great way to soak up the extra sauce. This is a great dish for 2 that will leave you with plenty of leftovers or a small dinner party. I’d love to know if you try it!

Questions for you: What’s your favorite non-American style cuisine? Do you like curry? What’s your favorite protein to add to a dish?

 

Ground Turkey & Veggie Spaghetti Squash Casserole

Well hello there! It has literally been AGES since I’ve posted a recipe for you, huh? I think it’s partly because RM and I do a lot of cooking at his house (read: he does a lot of cooking and I do a lot of eating) and I’ve been pretty boring with my weekly meals that I cook for lunches and dinners to eat when I’m home. This past weekend, though, my sister and I walked to the grocery store before the snow started and then stayed hunkered down inside for the rest of the night, which left lots of time for cooking! I made a Mexican-style chicken, veggie & bean soup and an incredibly healthy and delicious Turkey & Veggie Spaghetti Squash casserole.

A long time ago, I posted this Spaghetti Squash Casserole recipe, which was a big hit, so I figured a slight variation on it would turn out as good. Luckily for us, it did! I think I actually liked it better, but the jury is still out on that one.

What I love about meals like this is that they don’t take much time to put together, they’re pretty easy to make and they don’t really require measuring. All of my measurements below are approximations, but at then end of the day, it’s up to you to decide how much you want to make. If you end up making too much veggie & meat “stuffing”, just save it for later in the week to put in a quesadilla or on a salad. Easy enough, right? I ended up having about 1/4 of the package of ground turkey leftover so I put it in a container and will plan to use it soon.

ground turkey & veggie spaghetti squash casserole

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