I have partnered with Jennie-O this year to bring you lots of yummy recipes featuring Jennie-O turkey.
LAST DAY OF SCHOOL!
I repeat, LAST DAY OF SCHOOL!
Omg, you guys. I have never been excited for the last day of school. I have had a year and I am ready for 3 months of fun.
I’m gonna swim in all the pools, I’m gonna sleep stupid late every day, I’m gonna have ice cream every night, and I’m gonna eat all the burgers.
Okay, let’s talk turkey.
I tend to choose turkey over beef when it comes to burgers. Less calories, less fat = more cheese on top.
My favorite way to do turkey burgers is with the Jennie-O Lean Seasoned Turkey Burgers. They’re already portioned out and shaped AND seasoned with a bit of onion and garlic. So it saves you a lot of time, especially if you’re cooking up a bunch.
When I want to add a bunch of stuff to the burger itself, I go for the Jennie-O 93/7 Lean Ground Turkey. It’s lean but not so lean that it’s going to get dry on you.
Speaking of dry turkey burgers, let’s talk tips. Because it really is easy to dry out a burger if you aren’t careful.
First up, don’t keep flipping the burger! Just leave it alone! For the turkey burgers, I start with 9 minutes on each side and then use a meat thermometer to check for doneness. If it’s not at 165F, I let it go a few more minutes. But don’t keep flipping it back and forth!
Don’t squish your burgers with the spatula while they’re cooking. You’re squeezing all the juices out when you do that.
If you want to add a little extra moisture to your meat mixture, a couple tablespoons of olive oil or some sauteed onions will do the trick.
And finally, let your burgers rest for a few minutes before you serve them up. It allows all the juices to redistribute and get delicious and stuff.
So for these, I used those Jennie-O Lean Seasoned Turkey Burgers that I love so much. I cooked up some of those, tossed them in some split pitas with lettuce, tomato, and red onion. And then sprinkled some feta on top. Plus, a healthy drizzle of homemade tzatziki sauce.
I’m addicted to tzatziki sauce.
And I know what you’re thinking.
“Amanda, you don’t like cucumbers.”
But tzatziki sauce is one of the greatest things on earth.
Ugh, I’m with you. I’m not ready for today. I meant to get so much done this weekend.
But what did I do?
Got a really awkward sunburn and then watched all of the 3rd season of Young and Hungry.
Productive? Nope. Fun? Yep.
But now that means that I have a ton to do this week. So pizza for dinner!
My current favorite way to do pizza is with naan bread.
How much do you love naan bread? I’m not much of a bread eater but I could eat garlic naan bread after garlic naan bread and never get tired of it.
If you’ve never tried it, it’s kind of like pita bread but softer and without the pocket in the middle. And it has these puffy bubbles on top that make it really, really hard to resist.
So for this Sausage and Kale Naan Pizza, you just cook some turkey sausage with kale and garlic and then pile it on top of naan bread. Then you add some of those cute mozzarella balls on top and broil until the cheese is all melty and delicious.
Seriously easy. I’ve made this several times for lunch the past couple months and it takes me no time at all!
My husband goes back to work today and it’ll be really strange since he’s been on leave for over a month. He had to shave his beloved “leave beard” yesterday in preparation and I swear he almost cried. And then when the baby (who’s not a baby) saw him without the beard, he said, “Hey. Your head looks funny.”
Anyway, I hope your whole weekend was fantastic. Broncos lost. I’m dealing with it. We won’t talk about it anymore.
We went to IKEA on Saturday. And btw, IKEA on a Saturday is not really a great idea. But, you know.
Since it’s in Denver (like a 40 minute drive for us) we’ve been planning this trip for awhile and I had ridiculously long list of things that we needed. I figured, I only go once a year – I might as well make the best of it. Right?
So then my husband (should I start calling him by his name? I can’t decide) spent all Saturday night and most of yesterday building ALL THE THINGS. The little ones got bunk beds and we got a new bed for the big one and a TV stand and several other things that required lots of sweat and curse words from the husband.
It was fun.
The kids had these Hawaiian Sloppy Joes for lunch yesterday and absolutely loved them. The baby (yeah, the one that’s not a baby) kept eating all the meat mixture off his bun and then yelling, “MORE SLOPPY, PLEASE” which made the meal even more entertaining than it usually is.
But they’re really delicious and I had way more spoonfuls of the meat than I put in My Fitness Pal. Gahhhh, I love sloppy joes.
So what makes it Hawaiian? Pineapple juice, soy sauce, ginger, aaaaaaand BACON. How can that be bad? My kids tore through the whole pot during lunch. No leftovers. I was impressed.
My kids love meatballs. I could literally put a bowl of meatballs – no sauce, no pasta, nothing – in front of them and they would tell me it was the best meal they ever had.
I’ve had these Turkey Teriyaki Meatballs bookmarked forever but kept putting it off because I wasn’t sure if they would dig the teriyaki sauce. I finally made these a few weeks ago and my kids gobbled them up. There were zero meatballs left when my husband came home from the gym. Whoops.
They really are delicious and pretty healthy. And I especially love that the recipe only calls for things that I always have in the house! I served them on brown rice and drizzled some of the sauce over the rice but you could just serve them on toothpicks as an appetizer if you wanted.
Preheat oven to 350 F. Line a rimmed baking sheet with aluminum foil (for easy clean-up) and spray with cooking spray.
Add all of the ingredients for the meatballs to a large bowl and use your hands to combine until evenly distributed – try not to overmix. Using about 2 tablespoons of the mixture (I just eyeballed it), form the meatballs by rolling the mixture into a ball in your hands. Arrange the meatballs on the prepared baking sheet. Bake for 15-20 minutes, or until browned and cooked through.
To make the sauce: Whisk together all of the sauce ingredients in a small pan and place over medium heat. Bring to a simmer and cook until the sauce thickens slightly, about 10 minutes.
When the meatballs have finished cooking, remove them from the oven and brush liberally with the sauce then return to the oven for 5 minutes. Serve with remaining sauce.