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Turkey Burger

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This could possibly be the best turkey burger you’ve ever tasted. Really, we are not biased, we have just made it our life mission to perfect the turkey burger!! Sad? No, we don’t think so. We just love a good burger but wanted to find a way to make a healthier alternative to a beef burger. We are very happy with our results because it’s not your typical dry, bland, boring turkey burger. This one is bursting with flavor. We both make these regularly for our families and they are always a big hit. Another perk, they are really easy to prepare!

turkeyburger

Turkey Burger
 
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Serves: 4-6 depending on patty size
Ingredients
  • 1-2 pieces french bread, crusts cut off and chopped into very small pieces (approx ½ C)
  • 1 egg, beaten
  • 1 Tbsp 0% greek yogurt
  • 2 cloves garlic, minced
  • ½ C minced yellow onion
  • 1 tsp olive oil
  • 1.25 lean organic ground turkey
  • ½ C finely chopped fresh basil
  • 1 tsp kosher salt
  • ½ tsp ground pepper
  • 6 brioche buns
Instructions
  1. In a large mixing bowl add bread crumbs, egg and greek yogurt. Mix together and let the bread absorb the egg and yogurt.
  2. Heat oil in a small sautee pan over medium low heat. Add onions and sautee for 3 minutes. Add garlic and sautee for an additional 2 minutes. Remove from heat and set aside to cool.
  3. Add ground turkey to the bread crumb, egg and yogurt. Add sauteed onions and garlic, basil and
  4. S & P. Mix all ingredients together, be careful not to overmix.
  5. Shape the turkey meat into pattys. Heat a grill pan over medium high heat. Once the pan is hot place the burgers on the pan. Cook for approximately 5 minutes, flip burger and continue cooking for an additional 5 minutes (may have to adjust cook time depending on size of the patty). Throw the burger inside the brioche bun and serve with your favorite toppings and condiments. We served ours with slow roasted tomatoes, caramelized onions and fresh spinach. Yum!
Good Thyme Tip ? - Lighten up and wrap the turkey patty in lettuce instead of a bun.

Shrimp Tacos with Guacamole and Spicy Chipotle Crema

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What do you do when you’re having a bad day and your kids are driving you nuts? You make shrimp tacos with guacamole and spicy chipotle crema, of course! No but seriously, my kids have been extra cray cray…is it a full moon or something? Ugh! I’m not hopping on their crazy train so I’m just going to drown my sorrows in this amazing meal…and maybe a nice cold Corona with lime, suddenly the bad day is a thing of the past.

So let’s get serious for a second starting with the chipotle crema. Warning – you cannot make this meal without making the chipotle crema, it’s just not allowed. Also, do yourself a big favor, don’t skip the guacamole either. I mean that that would just be borderline criminal to serve tacos without guacamole. Now that we have the ground rules established, let’s get down to business. The chipotle crema is simply a mixture of chipotle peppers in adobo, greek yogurt and a sour cream. The chipotle peppers in adobo can be found in the Hispanic section in any grocery store. Use what you need for this recipe and freeze the rest in an airtight container for next time.

chipotlepeppers

The combination of the pop of the shrimp, the smokey/spicy chipotle crema, the crunch from the purple cabbage and the guacamole to balance everything out will leave you dreaming about this meal. Dinner just got 100X better with these shrimp tacos, now I just need super nanny to knock on my door!

shrimptacos

Shrimp Tacos with Guacamole and Spicy Chipotle Crema
 
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Ingredients
  • 1 pound shrimp, shelled and deveined
  • 1 Tbsp canola oil
  • ½ tsp cumin
  • ½ tsp cayenne pepper
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • ½ C purple cabbage sliced thin
  • ¼ C cotija cheese
  • ⅓ C chopped cilantro
  • 1 lime cut into wedges
  • 8 corn tortillas - warmed
For the Spicy Chipotle Crema:
  • 1 C Fage 0% greek yogurt
  • 2 Tbsp Mexican crema or sour cream
  • 2 chipotle peppers in adobo + 1 Tbsp sauce (can find this in the Hispanic section in any grocery store - freeze unused chipotle peppers in a ziploc bag and reuse when needed)
  • ½ tsp kosher salt + more to taste
For the Guacamole:
  • 3 large or 4 medium avocados
  • ½ jalapeno, seeded and finely chopped
  • 2 cloves garlic, finely minced
  • ⅓ C red onion, minced
  • ½ C loosely packed chopped cilantro
  • juice of 1 lime
  • ½ tsp kosher salt
Instructions
For the Spicy Chipotle Crema:
  1. Add all ingredients to a blender or use an immersion blender until all ingredients are boken down and thoroughly incorporated. Set aside
For the Guacamole:
  1. In a bowl add the avocado and mash with a fork, mashing the avocado to desired consistancy. Add remaining ingredients and stir to incorporate.
For the Tacos:
  1. Heat a large skillet with canola oil over medium-high heat. While the skillet is heating, mix the cumin, cayenne, chili powder, garlic powder and salt together in a small bowl. Sprinkle the dry powder on both sides of the shrimp (scale back on the cayenne and chili powder or add more depending on how much spice you prefer). Add shrimp to the hot skillet, don't overfill the skillet with shrimp, cook in batches if necessary. Cook each side approximately 2-3 minutes until shrimp is cooked through but not overcooked.
  2. Line tortillas with guacamole. Add shrimp (about 3) on top of the guacamole. Top with purple cabbage, cotija, cilantro and spicy chipotle crema. Serve with lime wedges on the side.

Lemon Basil Zoodle Salad

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Time to break out your spiralizer and get to work on this epic dish. Let us first just prepare you for the best salad dressing ever. You will be licking your bowl and possibly drinking the dressing straight, this is no joke! Then combine your new favorite salad dressing with sprialized zucchinis, tomatoes, feta and toasted pine nuts and we are in business. It’s fresh, it’s healthy, it’s ridiculously good…you need to try it. What are you waiting for…get busy!

lemonbasilzoodle

Lemon Basil Zoodle Salad
 
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Serves: 4
Ingredients
For the Zoodle Salad:
  • 2 large zucchinis, spiralized
  • 1 C cherry tomatoes, halved
  • 1 avocado cut into ½ inch chunks
  • 3 oz feta cheese, crumbled
  • ¼ C loosely packed fresh basil, cut into strips
  • 2 Tbsp toasted pine nuts
  • S & P to taste
For the Lemon Basil Vinaigrette:
  • juice of 1 extra large lemon or 2 medium lemons
  • 1 clove garlic chopped
  • 1 C loosely packed fresh basil leaves
  • ¼ C 0% plain greek yogurt
  • 1½ Tbsp honey
  • ¼ C good quality olive oil
  • S & P to taste
Instructions
  1. Heat oil in large sautee pan over medium heat. Add fresh zucchini noodles "zoodles" and sautee for 5 minutes. Remove from pan and place in bowl. Add halved cherry tomatoes, avocado, feta, basil and toasted pine nuts.
For the Lemon Basil Vinaigrette:
  1. Add all ingredients except for olive oil into a blender or use an immersion blender. Blend until basil is thoroughly mixed. Slowly drizzle olive oil in the blender while the blender is running until combined. Add S & P to taste.
  2. Drizzle lemon basil vinaigrette over the zoodle salad. Season with S & P to taste.

Spicy Sriracha Shrimp

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We love this spicy shrimp and we guarantee you will be the hit of the next party you attend if you bring this dish to share! And the best part, it’s super easy and fast to prepare. Shrimp really makes a great vehicle for spicy foods. We like to use sriracha for the heat because we think it’s the perfect amount of spice but not overbearing. For this recipe, we grill the shrimp on skewers but you could also skip the skewers and use a grill basket or a saute pan on the stove. Serve over rice, salad, pasta or grain of your choice. Yum!

srirachashrimp

Stych Photography

Spicy Sriracha Shrimp
 
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Serves: 6
Ingredients
  • ⅓ cup olive oil
  • ¼ cup sesame oil
  • 2 tablespoons chopped flat leaf parsley
  • 2 tablespoons sriracha
  • 2 cloves minced garlic
  • 1 teaspoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Asian chili paste
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons fresh lemon juice
  • 2 pounds large shrimp - peeled and deveined
  • 12 skewers
Instructions
  1. Whisk together the olive oil, sesame oil, parsley, sriracha, garlic, soy sauce, vinegar, chili paste, salt, pepper and lemon juice in a mixing bowl. Set aside ⅓ of the marinade to baste shrimp while cooking.
  2. Place shrimp and marinade in a large resealable plastic bag and refrigerate for 2 hours.
  3. Thread shrimp onto skewers
  4. Preheat grill or grill pan on stove on high heat.
  5. Cook shrimp for 2-3 min per side. Baste with reserved marinade while cooking.

Quinoa and Turkey Stuffed Peppers

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When I think about some of the meals that I remember most about growing up, stuffed peppers definitely come to mind. My mom used to (and still does) make the best stuffed peppers. Not to mention, I love anything stuffed…there is just something about stuffing ingredients into a food shell that I adore. I know I may be in my own category with this one, but oh well!!

3peppers

So the stuffed peppers that I grew up with were made with ground beef, white rice, breadcrumbs, etc. Courtney and I created our own GTK “lightened up” version of stuffed peppers. We omitted the beef, white rice and breadcrumbs and instead substituted it with lean ground turkey and quinoa. This healthier version still caries the bold flavors that we love about stuffed peppers but you won’t need a nap afterwards!!

quinoapeppers

 

Quinoa and Turkey Stuffed Peppers
 
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Serves: 6
Ingredients
  • 1 package lean ground organic turkey (approx 1.5 lbs)
  • 3 bell peppers (we used one of each - yellow, red, orange)
  • ½ C cooked quinoa
  • 1 tsp olive oil
  • 2 stalks celery, finely chopped (approx ½ C)
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 Tbsp fage 0% greek yogurt
  • 1 egg, beaten
  • ⅓ C flat leaf parsley, chopped
  • ⅓ C fresh basil, chopped
  • ¼ C + more for topping - grated romano cheese or parmesan
  • 1 tsp kosher salt
  • ½ tsp ground pepper
  • approx 1 C marinara sauce (homemade or storebought - we prefer White Linen by Victoria)
Instructions
  1. Preheat oven to 375 degrees. Cut peppers in half, remove seeds and inner white membranes. Rinse and steam in the microwave for 3 minutes until they begin to soften. Set aside to cool.
  2. Heat a medium skillet with olive oil over medium heat. Add celery and shallots and sautee for 3 minutes. Add garlic and continue to cook for another minute. Remove from heat and set aside to cool.
  3. In a medium bowl add turkey, cooked quinoa, Fage, egg (beaten), parsley, basil, cheese and S&P. Mix with hands or a spatula to incorporate, do not overmix. Place the peppers in a large casserole dish. Add 1 Tbsp of marinara sauce to the bottom of each pepper. Fill peppers with turkey/quinoa mixture. Line top of stuffed peppers with another Tbsp of marinara sauce. Sprinkle with romano cheese. You will have leftover turkey. Go ahead and roll them into turkey meatballs for the kids.
  4. Cook the stuffed peppers in the oven for approx 30 minutes. If you are baking the turkey meatballs as well, top the meatballs with a spoonful of marinara sauce and romano cheese, remove from oven after approx 18 minutes. Serve with additonal marinara sauce on the side and garnish with fresh chopped parsley and grated romano if desired.
Good Thyme Tip - The stuffed peppers can be assembled up to 1 day in advanced. Also great reheated the next day!