The Wifey’s Low Carb- Super Skinny Turkey Burgers

I AM NOT A DIET BLOGGER.

REPEAT.

However… I know that we (most people who read the Wifey and my friends in general) are still trying to drop those darn December lbs…SO- I decided to step out of my little Wifey box and create the *perfect* turkey burger.

Let’s just PAUSE right now- I know what you are thinking… “How can you possibly create the *perfect* turkey burger when you DONT EAT TURKEY?!?!?”

And I hear you.

But- lucky for me I have two very honest taste testers: My camera dude Jordan and Alex.

And PAUSE again- I know again what you’re thinking: “Well you are paying one of them and married to the other so…come on…how are they really gonna tell you if they like it or not!?”

Well- if they eat the entire plate I serve them- they like it.

If they rave about it- they really like it.

If Jordan texts me later about it…well then, it’s really a home run. (disclaimer- that hasn’t happened since the enchiladas… BUT Alex did say that this was – hands down- his #1 favorite recipe to date…soooooo)

But let’s get back to the real issue- a Turkey burger that will fill you up without weighing you down. You ready?

Let’s Get Wife’ed Up.

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What You Need/grocery list:

  • a half pound of ground turkey breast. * I got mine from the Whole Foods counter
  • a half cup crumbled feta cheese
  • a small zucchini
  • half of a small yellow onion
  • about 3 kalamata olives- chopped up
  • a clove of roasted garlic (hit up your local deli salad bar for this OR take a bulb of garlic, drizzle 1 tbsp olive oil on top, wrap in foil and roast in oven set at 400 for 45 mins)
  • salt and pepper and 1 tsp of ground parsley – dry is fine, if using fresh- mince it first- aka- cut it up super small
  • 2 tsp vegetable oil
  • a grater

What To Do:

  • heat a large pan (not pot) on medium heat with about 2 tsps of vegetable oil
  • chop your half of an onion until it’s in small bits (or minced)- throw it in a big bowl
  • cut your zucchini in half- either long way or short. Grate the zucchini on the light side until you have about a cup’s worth or the whole thing is done- add it to the bowl
  • grate your garlic- this doesn’t produce a lot of garlic- and that’s ok. Add it to the bowl.
  • add the olive chop
  • take your turkey meat and dump it into the bowl
  • crumble the feta (if needed)- add it into the bowl
  • add the seasoning
  • use your hands and get duuuurty- mix everything together until you feel like it’s one big happy family
  • roll 3 (or so) balls of the meat into patties and flatten. Add them to the heated pan- which is now on LOW heat

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  • let them cook for about 3 mins a side or until they are brown- but NOT burned. I normally flip them a few times to get an even patty.
brown, not blackened- ok?

brown, not blackened- ok?

  • cut into them with your spatula (or fork) and make sure there is no pink meat- if it’s all white/grey- it’s all good.
  • serve over greens, with a side of cucumber, or homemade “aioli”.

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  • dare your “loves” to question how these Burger Babies can possibly be so healthy – yet taste SO fantastic.

Watch me sizzle these babies HERE

Mamma Zink’s Chicken Pot Pastry Puffs

Last week I was trying to come up with dinner based on the random things we had in the house and all of a sudden it struck me- Puff Pastry Chicken!

Growing up I LOVED this dish and couldn’t wait to help my mom make it*.

*hid in my room and/or watched TV

But I did love to eat it and at the time it all seemed so complicated- until I called her and she gave me her confession- this is the easiest recipe ever!

It can be made with almost any frozen (or fresh) veggies you’re trying to get rid of, and you can health it up or make it like Mom did.

What You Need:

COST: around $15- and you can make this more than once or save and reheat leftovers

COST: around $15- and you can make this more than once or save and reheat leftovers

  • Pepperidge Farm Puff Pastry Shells – you can find them in the desert section of your grocer’s freezer, usually near the Cool Whip- 4 feed two
  • a rotisserie chicken from your grocer- you’ll use about a breast and a leg’s worth to feed two
  • a bag of frozen corn- 1 cup feeds two
  • a bag of frozen peas- 1 cup feeds two
  • a small jar of pimentos- use about 2 tbsp
  • about two tbsp diced white onion
  • 2tbsp olive oil
  • a can of Cream of Chicken- use fat free if you wish OR a jar of chicken gravy

What To Do:

  • pre heat your oven to 425 degrees
  • put your 2 tbsp olive oil in a pot and turn heat to medium
  • add your 2 tbsp of onion to the oil and turn to low- let “brown”- aka, stir until they are tan- NOT burnt
  • once oven is heated- place 4 puff pastry shells on a non stick cooking sheet into the oven for 12-15 mins
they look so sad, but not for long!

they look so sad, but not for long!

  • add your cream of chicken soup (about a can), either 1/2 cup of milk or 1/4 cup water, frozen peas, frozen corn and pimento to the pot with the onions and stir to combine over medium heat. *if you’re using gravy instead- skip the water or milk and pour the jar in solo*

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I use a spatula to stir, a spoon also works

I use a spatula to stir, a spoon also works

  • pull with a fork about a breast and leg of chicken off your chicken and pull into chunks , add to pot with the rest of the magic and stir to combine. Test a pea or piece of corn- when they are thawed and warm, it’s ready.
  • add salt and pepper to taste
  • when your shells are JUST starting to puff and turn a little brown- pull them out. Use a fork to pull out the tops and raw middle and flip them so the cap is on the bottom and pop them back in the oven for about 5 mins or until they look toasted.
  • dump your “pot pie” mix into the shells and dump a little extra on the plate for dipping, serve and accept hugs/praise the Wifey’s Mom!
YUM- the messier the better- I promise.

YUM- the messier the better- I promise.

Watch the step by step (ooo baby) here!: