Tuesday, February 26, 2013

Grilled Pineapple Turkey Burgers

20-oz package extra lean ground turkey
2 TB liquid aminos (such as Bragg)
¼ cup red bell pepper, chopped
¼ cup red onion, chopped
¼ tsp ground black pepper
1 tsp thyme seasoning
4 pineapple slices, approx 1/2 inch thick
How to Prepare
1. Preheat the grill to medium-high.
2. Combine ground turkey, liquid aminos, pepper, onion, black pepper, and thyme in large bowl and mix thoroughly until all ingredients are well distributed.
3. Divide turkey mixture into 4 equal portions and form into burger patties.
4. Put on a plate; grab the 4 pineapple slices and head to the grill.
5. Place the burgers and the pineapple slices on the grill (the pineapple will cook for the same amount of time as the burgers to soften up and get that yummy smoky flavor).
6. After approximately 8 minutes, flip the burgers and the pineapple slices (the underside should be nice and brown).
7. After approximately 4 minutes, place one pineapple slice onto the top of each burger.
8. Cook for an additional 3-5 minutes, or until burgers are cooked thoroughly and no longer pink in the center.
9. Turn off the grill. Using a long spatula, carefully remove the burgers from the grill (don’t lose those pineapples!) and onto a plate.
10. Eat ‘em up! Yum!! Enjoy
Per burger (makes 4 burgers): 185 calories, 33 grams protein, 9 grams carbohydrates, 2 grams fat.

Monday, February 11, 2013

4 healthy crock pot recipes for breakfast!

Honey-Blueberry 8-Grain cereal

Honey-Blueberry 8-Grain Hot Cereal
  • 4 cups skim milk blended with 3 cups water
  • 2 cups 8-grain hot cereal blend (such as Bob’s Red Mill)
  • 2 cups blueberries
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 cup walnuts
  • 1/2 cup honey
  • 8 thin slices unsalted butter (about 2 tbsp total)


1. Coat slow-cooker bowl with nonstick cooking spray. Combine milk and water with cereal in prepared slow cooker bowl. Stir in 1/2 cup of the blueberries, the ginger and 3/4 tsp of the salt. Cover and slow cook on LOW for 9 hours

2. In the morning, toast walnuts in a skillet over medium heat, 5 minutes. Stir remaining 1 1/2 cups blueberries, remaining 1/4 tsp salt and the honey into cereal mixture.

3. Spoon half of the cereal into bowls; top each serving with a thin slice of butter and some of the walnuts. Serve warm; save remainder for another day.

Slow-Cooker Oatmeal-Banana Maple Parfaits

Slow-Cooker Oatmeal-Banana Maple Parfaits
  • 1/2 cup half-and-half
  • 1 1/2 cups steel-cut oats
  • 3/4 teaspoon salt
  • 7 tablespoons maple syrup, plus more for drizzling
  • 1 cup part-skim ricotta cheese
  • 2 ripe bananas
  • 1/8 teaspoon pumpkin pie spice


1. Pour 3 cups water into slow-cooker insert. Place a slow-cooker liner into slow cooker (on top of water). Combine half-and-half, 5 1/2 cups water, the oats and salt into slow cooker liner.
2. Cover and slow cook on LOW for 8 hours. Uncover and stir in 6 tbsp of the maple syrup. Blend ricotta and remaining 1 tbsp maple syrup.
3. Begin layering: Spoon 1/2 cup oatmeal into 6 cups or bowls. Top each with a heaping tbsp ricotta mixture. Peel and slice bananas. Spread about 4 banana slices onto each serving. Repeat layering with oatmeal, ricotta and banana slices. Drizzle each serving with a little maple syrup and sprinkle with pumpkin pie spice.

Apple-Cinnamon Wheat Berries

Apple-Cinnamon Wheat Berries
  • 4 cups unsweetened vanilla almond milk
  • 1 1/2 cups wheat berries
  • 1 cup apple juice or water
  • 3 Idared, Braeburn or Gala apples, peeled, cored and cut into 1-inch pieces
  • 1/3 cup old-fashioned oats
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup packed dark brown sugar
  • 1/4 cup sliced almonds
  • 6 tablespoons sweetened dried cranberries


1. Coat a 4- to 5-1/2-quart slow-cooker insert with nonstick cooking spray. Combine almond milk, wheat berries, juice, apples, oats, cinnamon and salt in prepared slow cooker.
2. Cover and slow cook on LOW for 9 hours. Uncover and stir in brown sugar. Spoon into bowls and top with sliced almonds and cranberries. Serve warm.

Potato and Turkey Bacon Quiche

Potato and Turkey Bacon Quiche
  • 1 6 ounce package turkey bacon (such as Butterball Thin & Crispy), diced
  • 1 15 ounce package Alexia Oven Reds olive oil, Parmesan and garlic frozen potato wedges, cut into bite-size pieces
  • 1 sweet red pepper, cored and diced
  • 1/2 Vidalia onion, chopped
  • 6 ounces 50% reduced-fat cheddar cheese, shredded
  • 6 large eggs
  • 1 1/2 cups skim milk
  • 2 tablespoons minced chives, plus more for garnish
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup Bisquick HeartSmart


1. Coat programmable slow-cooker insert with nonstick cooking spray. Cook turkey bacon in a nonstick skillet over medium heat until just crisp, 9 minutes.
2. In a large bowl, toss together potato wedges, turkey bacon, red pepper, onion and 1 cup of the cheese. In a medium bowl, whisk eggs, milk, chives, salt and pepper. Whisk in Bisquick.
3. Pour potato mixture into slow cooker. Add egg mixture and top with remaining cheese. Cover and slow cook on LOW for 5 1/2 to 6 hours (machine will switch to WARM after cooking). Cut into wedges and serve.

*recipes from*