Today’s recipe is courtesy of Wicked Good Spice Mixes.
I met these amazing ladies at the Brick Farmer’s Market. I found them last year BUT I have been using the heck out of their products this year. I hit them every Saturday to make sure I have enough of the Peach and Wild Berry Infused Balsamic Vinegars. I was a total salad dressing girl until I started using these with their organic olive oil. Now, I’m hooked. So check out these recipe….
2 lbs of Lean Ground Chicken Breast or Ground Turkey
1 small jalapeno peppers , seeds removed, diced
5 cloves of garlic, finely diced
2 medium onions diced
1 10oz package of frozen spinach, thawed and squeezed to remove moisture
1 teaspoon of salt and 1/2 teaspoon of black pepper
- In a large skillet, heat olive oil and saute garlic and onions until caramelized and soft.
- In a large bowl, mix chicken breast, jalapeno peppers, salt and pepper,garlic and onion mixture and Achilles heel Blend and Garlic explosion blend and spinach
- Form mixture into 8 large burgers or 12 smaller burgers.
- Heat a griddle pan and cook burgers for about 4 minutes and turn. Burgers should be nicely browned and check to make sure they reach an internal temperature of 170 degrees.
Serve with roasted veggies or salad and ENJOY!
Want to know more about Wicked Good Spice Mix Co? Here is what they have to say on their website: The main reason we started this company was to show people how easy, healthy and fun it can be to make a delicious meal at home! I always think the hardest thing about cooking is how much of this spice and how much of that spice you should add.
So go ahead and throw all of those spices you use infrequently and start using our spice blends! They are fresh and economical! Our blends are perfectly formulated to use for just about everything you like to cook. Recently we have added fruit infused balsamic vinegars and olive oils to our collection.
Thank you Weight Watchers for a YUMMY, gluten free recipe.. Sweet summer corn can’t be beat. Highlight it in this chowder along with buttery Yukon Gold potatoes and smoky Canadian bacon. I can’t wait to pick up some corn from the farmer’s market this week. Thompson Farms has the BEST, non-GMO corn around.
Prep Time: 20 minutes Cooking Time: 20 minutes Servings: 4 SmartPoints™ value: 3 Yields about 1 1/2 cups per serving.
- 1 medium uncooked Yukon gold potato(es) 1 spray(s) cooking spray
- 4 piece(s) corn, kernels removed with a knife
- 1 small sweet red pepper(s), diced
- ½ cup(s) uncooked celery, chopped
- ¼ cup(s) uncooked onion(s), chopped
- 4 oz uncooked Canadian bacon, diced
- 2 cup(s) fat free skim milk
- ½ tsp table salt
- ¼ tsp black pepper
- ⅛ tsp hot pepper sauce, or to taste
- 2 medium uncooked scallion(s), thickly sliced
1. Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.
2. Meanwhile, coat a large saucepan with cooking spray. Add corn, red pepper, celery and onion; sauté over medium-high heat for 5 minutes.
3. Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil); serve garnished with scallions.
Making a batch and don’t have 4 people to share it with? Why not take it for lunch? ThirtyOne’s lunch thermals are on special this month… One of my favorites it the Crossbody Thermal Tote. Thirty One turned one of our most popular personal lunch thermals into a crossbody! Stay on-trend at the office or school with our fashionable and functional Crossbody Thermal Tote. Webbed handles plus a long, adjustable strap give you three ways to carry your snacks and drinks in style. Or give it as the perfect teacher’s gift! Choose personalization to make it even more special. You can get yours before the end of the month for just $10 with a $35 purchase. Stock up for school.
Have a ThirtyOne-derful day!
Thank you Hungry Girl for today’s recipe…
1/6th of pan: 241 calories, 6g total fat (0.5g sat fat), 336mg sodium, 37.5g carbs, 7g fiber, 6.5g sugars, 9.5g protein — SmartPoints® value 6*
Prep: 10 minutes
Cook: 35 minutes
3 cups old-fashioned oats (I use gluten free)
5 natural no-calorie sweetener packets (like Truvia)
1 1/2 tbsp. chia seeds
2 tsp. cinnamon
2 tsp. baking powder
1/4 tsp. salt
1 1/2 cups unsweetened vanilla almond milk
1/2 cup unsweetened applesauce
1/2 cup egg whites (about 4 large eggs’ worth)
2 tsp. vanilla extract
1/4 tsp. almond extract
1 cup frozen unsweetened pitted dark sweet cherries, thawed, drained, chopped
3/4 oz. (about 3 tbsp.) sliced almonds
- Preheat oven to 350 degrees. Spray an 8″ X 8″ baking pan with nonstick spray.
- In a large bowl, combine oats, sweetener, chia seeds, cinnamon, baking powder, and salt. Mix well.
- In a medium-large bowl, combine almond milk, applesauce, egg whites, vanilla extract, and almond extract. Mix until uniform.
- Add mixture in the medium-large bowl to the large bowl. Stir until uniform.
- Gently fold in cherries. Transfer mixture to the baking pan, and smooth out the surface.
- Top with almonds, and lightly press them into the mixture.
- Bake until top is light golden brown and entire dish is cooked through, about 35 minutes.
MAKES 6 SERVINGS
Headed to a picnic? Take this along in either one of these Thirty One thermals:
The Rolling Cooler keeps you cool wherever you go this season. This roomy cooler featuring wheels and a telescoping handle for easy transport was a Hostess Exclusive BUT it can be yours in the Christmas in July Outlet Sale (the sale ends on 7/11). Handles make it a breeze to carry, and the leak-lock lining keeps contents cold and helps prevent leaks. Dimensions: 14″H x 15.5″L x 11.5″D
Head to the beach, campground or family picnic with your favorite foods. The Picnic Thermal Tote has a Leak Lock Thermal Lining which can hold ice when you need to keep things cool for a longer time. A removable, adjustable shoulder strap makes it easy to carry when you have your hands full, and the zip-around closure ensures everything stays put while you’re transporting it from the car. It has a removable, adjustable shoulder strap, an exterior front pocket and is approx. 13″H x 11″L x 6″D.
Have a ThirtyOne-derful day!
Today’s recipe is from Susan Popok of Traveling Vineyard.
This is one of her family go-to recipes….
1 lb of ground turkey or ground beef
1 package. of dried onion soup mix
1/2 cup seasoned bread crumbs
3 TBSP butter (split in recipe)
1 TBSP olive oil
1 onion, sliced thinly
1 TBSP minced garlic
1/2 pound mushrooms
2 TBPS flour
14 oz beef broth (1 can)
1/4 cup white wine
- Form 4 oval patties with first 4 ingredients
- Brown in pan with 1 tbs each butter & olive oil, remove, to pan
- Add 2 tbsp. butter with thinly sliced onion, minced garlic & mushrooms
- Add flour
- Add beef broth and wine
- Return patties to pan, cover & simmer for 15 minutes
NOTE: You can substitute Brown Gravy mix for beef broth and wine.
Susan Popok is with Traveling Vineyard. Here is a little bit about this awesome company:
Traveling Vineyard began with an idea back in 2001: it is hard to know if you like a wine unless you try it first. That thought launched our entire in-home wine tasting concept. Since then we have launched hundreds of Wine Guides into successful work at home jobs. Because unlike other direct selling concepts, everybody likes to relax, enjoy and taste some free wine.
Whatever the reason, our story is still only beginning to unfold. But since the very first day our mission has been crystal clear. By making tastings less stuffy, we hope more people will get the chance to see the possibilities in every bottle. Our Wine Guides are committed to bringing joy through a relaxed home experience that educates and demystifies wine. By going out in our communities and sharing our love and passion, we seek to build friendships and great memories along the way. Together we’ll sip, savor and change the way the world sees, tastes and shops for wine.
Have a ThirtyOne-derful day!
I’m a total salad girl! I eat some variation of a salad every day for either lunch or dinner and sometimes BOTH! I love finding new options to make. Check out this one from Hungry Girl!
1/4th of recipe (about 1 1/3 cups): 118 calories, 2g total fat (<0.5g sat fat), 270mg sodium, 16.5g carbs, 3.5g fiber, 9.5g sugars, 8.5g protein, Freestyle™ SmartPoints® value 3*
Prep: 5 minutes Chill: 15 minutes MAKES 4 SERVING
4 cups broccoli cole slaw (about one 10-oz. container or one 12-oz. bag)
1/2 cup canned water chestnuts, drained and roughly chopped
1/4 cup sweetened dried cranberries, chopped
1/4 cup light sesame ginger dressing (like Newman’s Own Sesame Ginger Dressing)
One 5-oz. can albacore tuna packed in water
1/4 cup chopped scallions
2 tsp. sesame seeds
- Place slaw, chopped water chestnuts, and chopped cranberries in a large bowl. Add dressing, and stir to coat.
- Drain tuna, add to the bowl, and stir to mix. Cover and refrigerate until chilled, at least 15 minutes.
- Serve topped with scallions and sesame seeds.
NOTE; Double the recipe and it is a great salad for an upcoming picnic.
There is no better way to carry your salad (for lunch or a picnic) then in a Thirty One thermal. So many options to pick from….
Check out the options for lunch, each one will meet a different need depending on what you carry for lunch…
SHHH!!! I have a secret. Thirty One’s lunch tote thermals will be on SALE in July. Stay tuned for more details.
Headed to a picnic or the farmer’s market, check out this thermal…..
Need help pick out the thermal best for you, message me and I will be glad to answer any questions.
Have a ThirtyOne-derful day!