When I got my food dehydrator, I thought I had the secret to making those perfectly crunchy sweet potato chips I keep seeing on Pinterest. Actually I already had what I needed to make that snack possible. The dehydrator is … Continue reading
My grandfather told a story tonight.
First, you must know that he cleaned–I mean seriously cleaned–my car for me yesterday. By the visor on the passenger side was a large, brownish reddish splotch. It was pretty gross. On the way to work one day, I attempted to chuck my apple core out the window. I missed. It hit the inside of my car. Pretty much exploded. Rough morning.
After cleaning the car, my grandfather asked me if it was “blood or ketchup.” Laughing, I told him the tale of the rouge apple. He told the tale of the rouge firecracker. Long story short, the firecracker was like the apple. The explosion occurred between the man and the seat. Ouch.
We all have a great time when we sit to eat and tell stories.
Spinach Turkey Burgers and Sweet Potatoes
Dinner was pretty easy, but I think everyone enjoyed it. Here’s what I used:
- 2 pounds of ground turkey
- 2 cups of spinach
- 1 packet of zesty ranch
- 1 red onion chopped finely
- sliced reduced fat provolone cheese
- whole wheat buns
- Hamburger toppings (sliced onion, dijon mustard, light mayo, etc.)
- 6 sweet potatoes (one for each person)
Cook the sweet potatoes at 425 degrees for about 1 hour and 15 minutes. Click here for some helpful tips on cooking sweet potatoes.
Finely chop the onion. I used my food processor and pushed pulse until it was the consistency I wanted. Mix the chopped onion, the ranch packet, and the two cups of spinach into the ground turkey. It is ok that the spinach leaves are big. They will be smaller when you cook the turkey.
Use a 1/3 cup scoop to get just the right amount of meat for the burger. Scoop it out of the bowl and onto a separate plate to prepare to cook.
Now, there are two ways to cook these things. If you have access to a grill, GRILL THEM. It makes the burger leaner and won’t smoke up your house. Tonight, it was cold outside, and my dad wasn’t here to do the whole gas grill thing. I decided to cook these in a skillet on the stove top. Not my best decision, but it worked.
Turn the heat to medium/high and cook the burgers on each side for about five minutes. Make sure they are cooked throughout. Before you take them off the skillet, melt a piece of reduced fat provolone cheese on top.
They couldn’t even wait for me to take my picture before they started digging in!
Serve the sweet potatoes with whatever you like on top of a sweet potato. I like salt and sour cream. My brother ate greek yogurt on top of his, and my grandparents were happy with some butter. Everyone got what they wanted.
Finally, there was a little dessert, but that recipe will have to wait for tomorrow. It’s been a busy day! UPDATE: See the recipe here!
I know it sounds weird, but the sweet potato really just adds texture and some healthiness.
Growing a bit tired of my standard peanut butter waffle , I realized it’s been a while since I made a smoothie for breakfast. When it was warm outside, I had a smoothie for breakfast almost every morning, but they make me so cold. I just couldn’t stand it when the temperature started to drop. Since the morning temperature today was in the mid-sixties, it seemed like a good day for a smoothie. Here’s what I used:
- 1 1/2 cups of almond milk
- 1/2 frozen banana
- 2 cups of spinach
- half of a baked sweet potato (just scoop out the inside…no skin!)
- 2 tablespoons of PB2
- 2 tablespoons of cinnamon
- 2 table spoons of vanilla flavor
- 8-10 ice cubes
Put the almond milk and the spinach in a blender and mix until combined. Dump the rest of the ingredients in the blender and blend away. It filled my 24 oz. Tervis cup. I accompanied the smoothie with a large cup of coffee to maintain my body temperature. It was a good morning.