healthy Archives - Page 8 of 10 - What the Forks for Dinner?

Spinach Feta Burger

Spinach Feta Burger

Today is National Hamburger Day………….let’s celebrate!!!!

This Spinach Feta Burger is not a traditional burger by any stretch, but that’s what makes it great. It expands your burger repertoire……..but not your waistline.

Bonus………only 5 ingredients………that’s right 5. Ground chicken, egg,spinach, fresh dill,and feta cheese. You can make them in a flash. You can grill them, or cook them in a pan indoors = versatile.

Bread/Bun is your choice. The first time I made them, I used a sweet Hawaiian bun, both Tim and I said, not the right choice. So, the next time we thought……… something crunchy. Tim picked up a rustic French loaf……….the fat kinda round ones, not the long skinny one. It was perfect! We toasted the bread………yum…….nothing better than toasted bread/bun for a burger.

We topped it with a Roasted Red Pepper Sauce. It was a perfect match………and kinda like ketchup……..Not!………….. It was sooooo much better.

The next time your are searching for a extra special burger, try our Spinach Feta Burger……and be sure to make the Roasted Red Pepper Sauce.

Spinach Feta Burger

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Author: Marty Boyd
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 1x
Category: Burgers
Method: Grill
Cuisine: American

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Ingredients

Scale

1 lb lean ground chicken
1 large egg
6 cups chopped spinach
1 tablespoon fresh dill, chopped
1/2 cup crumbled feta
Grilled French Bread Slices

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Instructions

Combine all ingredients in large bowl using your hands.
Form patties.
Grill for 4-5 minutes per side until cooked through.
Grill sliced french bread.
Place burger on grilled bread and top with roasted red pepper sauce.

Keywords: feta, spinach, ground chicken, french bread, burger, good for you

Roasted Red Pepper Sauce

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Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 1/2 cups 1x
Category: Sauce
Method: No Cook
Cuisine: American

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Ingredients

Scale

15 ounces of jar of roasted red peppers, drained and blotted dry
2 tablespoons extra virgin olive oil
2 1/2 tablespoons parsley,chopped
Juice of 1/2 a lemon
2 teaspoons capers, drained
2 cloves mashed garlic
Salt & Pepper to taste

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Instructions

Combine all ingredients in food processor.
Pulse until incorporated, stopping occasionally to scrape down the bowl.
Taste and adjust the seasoning.
Sauce will keep for a week in the refrigerator.

Keywords: red peppers, capers, garlic, sauce, topping, no cook

Cream of Asparagus Soup

Cream of Asparagus Soup

Cream of Asparagus Soup……….even the name sounds silky and elegant. That is just what this soup is, and it has no cream in it………What you say no cream?????

I know I was amazed too! I have made plenty of cream soup, but they have all got their creaminess from heavy cream. But heavy cream has a lot of calories, and a lot of fat so, what to do to reduce that??

I have seen recipes what have used instant potatoes to thicken soups, so I wondered if a regular potato would work. Low and behold it did! Adding some onion and garlic to the asparagus gave it just the right underlying taste. The only other thing it needed was salt and pepper.

Now, I have have one of those handy immersion blenders, and next to my Kitchen Aide stand mixer, it is one of the best gadgets I own. It works like a blender but with NO, I repeat, No big mess to cleanup after, just plug it in, stick it in your pan, and blend away. There are many versions on the market, do yourself a favor and get one…….. you won’t be sorry.

Now, I did want to add just a touch of cream with out using cream, so sour cream (low-fat) is a great substitute. You just need a small amount to make a big impact.

I garnished the soup with some beautiful reserved asparagus tips that I blanched until just tender crisp, and just a few slivers of parmesan cheese.

Serve it with a rustic loaf of French bread, and it’s a great light lunch or dinner.

Of course, as always if you have your own asparagus …………….Yum! I am still gushing over ours, it is fabulous!

Cream of Asparagus Soup

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Author: Marty Boyd
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 1x
Category: Soup
Method: Cook
Cuisine: American

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Description

Cream Soup with out the cream!

Ingredients

Scale

1 pound asparagus
2 teaspoons butter
1 small onion, chopped
1 clove garlic, minced
1 medium russet potato, peeled and diced
4 cups chicken stock
3 tablespoons low fat sour cream
Parmesan cheese
Salt and pepper to taste

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Instructions

In a large pot, melt butter over low heat. Add onion and garlic, sauté on low for 3-4 minutes.
Trim asparagus, removing tough ends, and cut into 2 inch pieces, reserving the tips for garnish
Add diced potato and asparagus pieces to onion and garlic in the pot. Add chicken stock and season with salt and pepper. Cover and cook for 20-25 minutes or until asparagus is very tender. While asparagus is cooking, blanch tips until tender crisp, cool under running water and set aside for garnish.
Remove from heat and using an immersion blender puree until smooth (alternately you can puree mixture in a regular blender in batches, then return to pot). Stir in sour cream until well blended.
Ladle into serving bowls, garnishing with asparagus tips and parmesan cheese.

Keywords: asparagus, soup, healthy,

Mexican Meatless Stuffed Peppers

Mexican Meatless Stuffed Peppers

This is a special recipe for Melissa at Grubsteakers. Tim cleans the beer lines at Grubsteakers in Rochelle and Melissa is a waitress there, so he sees her every two weeks. She always has a cup of coffee for Tim and is a friend of What the “Forks” for Dinner? So when she requested a meatless stuffed pepper we were happy to oblige.

I wanted to do something a little less traditional so, opted for a Mexican flavor since Tim and I love Mexican food. I didn’t want to stray to far from the traditional, so kept the rice, using a gluten free rice for my gluten intolerant friends. Black beans, corn, tomatoes, onion, garlic, with cumin, and chili powder give the rice that Mexican flavor I was looking for and the cheese adds a creaminess, and well………its cheese, whats not to like.

I hope that Melissa likes these Mexican Meatless Stuffed Peppers as much we did, and we hope you do too!!

Mexican Meatless Stuffed Peppers

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Author: Marty Boyd
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 1x
Category: Main Dish
Method: Bake
Cuisine: Tex Mex

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Ingredients

Scale

2½ cups cooked gluten free brown rice
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons coconut or olive oil
1 – 12 ounce bag Mexican mix veggies(Zesty Corn & Black Bean Blend)
1 – 14.5 ounce can petite diced tomatoes, drained
3/4 cup shredded Mexican cheese blend
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded, reserving tops

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Instructions

Preheat oven to 350 degrees. Spray a 13 X 9 inch baking pan with non stick spray.
In a large skillet heat oil over medium high heat. Add onions and sauté until translucent. Add garlic, Mexican veggie mix, tomatoes, cilantro, cumin, chili powder, salt & pepper, cook until heated through.
Mix in cooked rice and cheese.
Spoon the filling into each each bell pepper cavity. Place on prepared baking dish, cavity side up, place reserved tops over filling and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
Serve immediately.

Notes

This dish is meatless and gluten free.

Keywords: vegetarian, sweet peppers, gluten free brown rice, tomatoes, cheese