Chicken Burger with Parsnip "Fries"

In my ever quest to use leaner meats in my cooking I atempted my first chicken burger.  Yes the chicken is a better option then beef, however I'm not saying this is the perfect healthy burger as it has nice bits of bacon throughout!  The use of shredded apple and honey keep the burger moist a little sweet.  We found that a little honey mustard on this burger with some spinach worked very well.  To give the affect of french fries with all that fat we made parnsip fries.  These were seasoned and tossed with a little olive oil and roasted in the oven.  All around a very flavorful meal.

Burger:

1 lb ground chicken

1 stalk of celery finely chopped

1 tablespoon of poultry seasoning

1 apple shredded (medium sized, I used mactintosh but granny smith would work well)

2 tablespoons honey

salt and pepper to taste

4 strips of cooked bacon crumbled

Toasted buns

Optional Toppings:

dijon or honey mustard

spinach

cheddar cheese

In a medium bowl combine seasoning, celery, apple, bacon, honey.  Add in chicken and mis to just combined, don't over mix.  Form into four patties.  Cook on grill or griddle, about 4-5 minutes each side.  Place on bun and add optional toppings.

* Since this recipe makes four patties I did freeze two cooked patties between parchment paper for another night.

Keep scrolling for Parnsip Fries recipe

Parsnip Fries:
2-3 parsnips peeled and sliced into sticks
2 tablespoons olive oil
salt and pepper to taste
1 tablespoon dried thyme crushed (or Rosemary)

Preheat oven to 425 degrees. Place parnsips on a foil lined baking sheet.  Toss to olive oil and all seasonings.  Bake 10 minutes then turn parsnips over. Bake another 10 minutes.  Should be golden brown and fork tender.

Roasted Crusted Winter Squash

Yummy Winter Squash

This is the time of year for lots of squash.  It's is in abundance in the markets.  I was recently given a winter squash from relatives.  I stared at it for a few days not sure what I wanted to do with it.  I came up with this easy side to serve along with some fish.  And since I am always trying to eat more vegetables we also had broccoli with this meal.  Winter squash can also be used roasted simply and tossed with a little olive oil and salt and pepper.  This would also work well mashed with a little maple syrup as this squash had a little sweetness to it.  So I am slowly learning what to make with all those different squash I see in the produce section right now.

Recipe:

1 winter squash, peeled and seeded

1 cup seasoned panko breadcrumbs

1 cup parmesan cheese

1 tablespoon garlic powder

1 teaspoon onion powder

salt and pepper to taste

Heat oven to 425 degrees. Cut the squash into 1 inch wedges.  Spray one side with cooking spray or brush with olive oil.  Mix rest of ingredients together.  Dip squash into mixture, sprayed side into mixture.  Place on a baking sheet.   Bake about 20 minutes or until fork tender.  

I like to cover my baking sheets with foil for easy clean up!

Couscous with Corn and Zucchini

This recipe was created as I was cooking dinner one evening.  Looking to use some zucchini and an ear of corn I had on hand this side dish was made.  It was the perfect dish to accompany some baked chicken.  Even better is the ease and quickness of this dish.  We also enjoyed the leftovers as a quick lunch the next day.  

Recipe:

1 cup of couscous

1 1/4 chicken broth (or vegetable broth)

1 zucchini cup into bite size pieces

2 ears of corn, kernels removed

1/3 cup of tomato sauce

1 teaspoon of herbs de provence

1 tablespoon of olive oil

salt and pepper to taste

grated parmesan cheese to top

In a medium pot bring broth and couscous to boil.  Simmer covered until most of liquid is absorbed.

Meanwhile in a medium pan heat olive oil over medium heat.  Add the zucchini and corn kernels.  Cook until zucchini is soft. Season with herb de provence.  Add the tomato sauce and cook 3-4 minutes.  Add cooked couscous to pan and cook another minute mixing with vegetable mixture.  Serve with a little grated parmesan cheese on top.

Broccoli Snacks

These were one of the easist sides to make.  And honestly I think the leftovers would make for a great breakfast with an egg.

Broccoli Bites:

chopped broccoli: Either: 1 box frozen  or freshly steamed a good size bunch

3 eggs

1 cup of breadcrumbs

1 cup of shredded cheese.

Mix all ingreidents in a bowl.  Form mixture into small patties.  Place on a parchment lined cookie sheet and bake at 375 for about 20 minutes turning halfway through. 

Easy Sides

Many people at the start of a new year my resolutions to eat healthier and instill better habits.  Although I have not made any solid New Year's resolutions I have made a conscience effort to eat more vegetables and limit the starches in my diet.  So this evening to accompany a pretty basic baked chicken I made some spaghetti squash with tomato sauce, my brain actually thought it was real pasta! And roasted asparagus, which is so simple but oh so delicious!

Asparagus:

Wash asparagus and break off the woody ends.  Lay asparagus in a single layer on a foiled line baking sheet.  Drizzle with olive oil and sprinkle with a generous amount of salt and pepper.  Roast  in a 375 degree oven for 15 minutes or until tender.  

Spaghetti Squash in Tomato Sauce:

Roast spaghetti squash: (we had this the night prior and had leftover)

Cut spaghetti squash in half, scoop out seeds and pulp.  Brush with olive oil and sprinkle with salt and pepper.  Place cut side down onto a foil lined baking sheet and roast in a 375 degree oven for 45 minutes.  Cool for a few minutes then using a fork scoop out noodles place in a bowl.  Toss with herbs de provence and Parmesan cheese.

In a skillet heat olive oil and saute a half chopped onion and three cloves of garlic.  Add in an 8oz can of tomato sauce.  Add in the spaghetti squash and simmer a few minutes 

We tossed a little extra Parmesan cheese on top.

Pea and Mushroom Side

My husband has expressed to me on numerous occasions that a vegetable side dish he likes is peas with mushrooms. I would typically brush him off and make something else. The combo just did not entice me enough to make it, until tonight when all I had on hand were mushrooms and peas! And I have to say they turned out fantastic.

Ingredients:
Half carton of baby portabello mushrooms sliced
Cup frozen peas thawed
1 shallot thinly sliced
3 cloves garlic thinly sliced
2 tablespoons butter
1 tablespoon soy sauce
2 tablespoons of chicken broth

In a medium skillet over medium heat melt butter sauté shallot and garlic until golden. Add peas and mushrooms. Cook until softened. Add soy sauce and broth. Let mixture simmer a few minutes. Serve and enjoy.