Chicken Parm Burger

img_20170102_163034This is such a fun, yummy and messy recipe! Who doesn’t love Chicken parm? Well, I created a healthier way to eat it and on a bun!! It is lower in sodium and fits in well with my family’s new healthy way of eating. Ya gotta try it.. but bring the napkins! 🙂

You will need:

  • 1-lb. Perdue ground chicken
  • (I prefer Simply Organic herbs and spices in my recipes)
  • 2 tsp. Onion powder
  • 1 tsp Oregano
  • 1/2 tsp Coriander
  • 1 tsp Italian Seasoning
  • 1 tsp Parsley flakes
  • 2 tsp Garlic powder
  • 1/2 tsp Red pepper flakes
  • 1- 1/2 TBS Olive oil
  • 1/2 tsp Fresh ground pepper
  • 1 tsp Basil (Fresh or dried) *you will also need a little more for garnish
  • **************************************************
  • Sliced Mozzarella- 3-4 slices
  • Kraft Grated Parmesan Cheese
  • 4-6 oz Spaghetti noodles cooked al dente
  • 100% whole wheat buns

 

You will need for the sauce:

  • 1- 14.5 oz can Hunts no salt added sauce
  • 1 tsp Italian seasoning
  • 1 tsp Oregano
  • 1/2 tsp Red pepper flakes
  • 1/4 tsp Fresh ground pepper
  • 1 tsp garlic powder

img_20161230_180238398

In a mixing bowl combine chicken and next 10 ingredients. Mix well. Wash hands thoroughly. Begin to cook pasta. Set aside and keep warm when done.

In a small sauce pan or microwave dish put sauce and the other 4 sauce ingredients and mix well. Warm sauce in dish covered in microwave or warm sauce on low heat in sauce pan. img_20161230_175947722

In a grill pan or non stick skillet on medium heat drizzle some olive oil. Form 3-4 patties from chicken mixture, depending on what size you like your burgers. Put them in warmed pan. If you have a grill press spray it with cooking spray and lay on top of burgers. I think they turn out nicer with the press but it is not necessary. When the burgers start to turn white flip them. Cook them to an internal temp of 170 degrees and until they are no longer pink.

img_20161230_180009615img_20161230_180657052

Turn off heat and top each burger with a slice of mozzarella (you may warm, grill, or broil your buns) img_20161230_180957416_hdr

Now…the fun begins! Place a burger on a bun, then top with a small amount of noodles, then a nice dollop of the sauce, then a generous sprinkle of Basil and Parmesan cheese. End with the top of the bun and give it a gentle press! YUM!!! Be prepared to get a little messy! But, it is so worth it! Serves 3-4img_20161230_182011785_hdr

**I have added zero salt to this recipe. If you are not on a sodium restricted diet or like more of a salty taste you may add 1/4-1/2 tsp of salt to the chicken and also to the sauce. Or you may use regular salt added sauce.

**You can also slice burgers in half or quarters and dip them in the extra sauce

**If you want it spicier.. increase red pepper flakes

*TIME SAVER… noodles and sauce can be made the day before and just warmed up to put on the burgers when they are done 🙂 Or.. warm up that leftover spaghetti from yesterdays dinner to top the burgers for a leftover x2 meal!! 🙂 img_20170102_163034

Created with love by:

Creations_by_Char

Char Head 🙂

Enjoy!!

 

Mexi Magic Go To Meal

img_20161117_121734I call this recipe “magic” because it’s literally like you wave a magic wand and dinner is done!! Any day and anyway. I make this weekly. It’s fast, easy, and the serving possibilities are endless! We are talking.. burritos, tacos, nachos, pizza, taco or burrito bowls, salads, or anything else you can come up with. And guess what? It’s one of my Healthy Selection recipes! You just can’t go wrong. Another plus is you can easily interchange some of the ingredients to match whatever you have in the pantry. So, just don’t sit there.. make this tonight!! And don’t forget it’s great leftover 🙂

First you will need:

  • 1 lb. Perdue ground chicken ( you can also use ground turkey or any other meat or seafood.. but when you use beef the nutritional numbers will change)
  • 2 TBS Canola Oil
  • (I prefer Simply Organic herbs and spices in my recipes)
  • 1/2 tsp Red pepper flakes
  • 1- 1/2 tsp Onion powder
  • 1 tsp Curry powder
  • 1-1/2 tsp Garlic powder
  • 1 tsp Cumin
  • Wooden spoonimg_20161114_154117811_hdr

Then you will need:

  • 1- 14.5 oz. can No salt added Diced tomatoes, drained a little (any flavor is fine)
  • 2 c Frozen corn
  • 1 tsp Fresh ground pepper
  • 1-1/2 tsp Chili powder
  • 1- 15 oz.can Reduced sodium black beans drained and rinsed (or any beans you prefer)
  • 1/2 tsp Coriander
  • 2 tsp Dried Cilantro (or fresh if you have it)
  • 1 tsp Cumin
  • 1 tsp Curry Powder
  • 1-1/2 tsp Onion powder

****Suggested toppings….

  • Shredded Cheddar Cheese
  • Chopped Green Onions
  • Sliced Avocado
  • Tortilla Chips ( for salads or bowls you can use the “at the bottom of the bag chips”)
  • Jalapenos
  • Salsa
  • Hot Sauce
  • Fritos
  • Diced Red Onion
  • Diced Tomatoes
  • Sour cream

In an iron skillet or non-stick pan warm Canola oil on medium heat. Add ground chicken, wash hands thoroughly.

Begin to break up and cook chicken then add pepper flakes, 1-1/2 tsp onion powder, 1 tsp curry, 1-1/2 tsp garlic powder, and 1 tsp cumin. Continue to stir, chicken should begin to turn white and no longer pink. Add tomatoes and corn and gently stir. Then add pepper, and 1-1/2 tsp chili powder. Stir. Add rinsed black beans and fold them into the chicken mixture. Now add coriander, cilantro, 1 tsp cumin, 1 tsp curry, and 1-1/2 tsp onion powder. (you are adding spices in layers, it creates the best flavor) img_20160820_181122105

Turn heat down to low and continue to gently stir until all ingredients are blended and hot. Remove from heat and that’s it!!! (If mixture gets a little dry before serving just stir in a little more canola oil)

Serve in burritos, taco shells, salads, on pizza, in burrito or taco bowls, on nachos, throw it on a bun like sloppy joes or just eat it as is! I have listed suggested toppings but you can top with anything you choose. You can double the recipe for larger groups or for leftovers. If you want more heat add more chili powder and maybe some cayenne.img_20161117_121734

Created with love by:

Creations_by_Char

Char Head 🙂

Enjoy!!!

 

Curry Chicken Sloppy Joes Pasta (x2 Leftover Meal)

img_20161014_171813Seems like a crazy combo right? Sloppy Joes and pasta? Well, it’s delicious!!! On the next day with your Curry Chicken Soppy Joes leftovers you can most surely have sloppy Joes again, but if you want a little change here’s a really easy leftover meal and it doesn’t seem leftover at all! And even better, remember this meal is a Healthy Selection and low in sodium..Yum! 🙂

You will need:

  • At least 1/2 of recipe leftover Curry Chicken Sloppy Joes
  • 16 oz box Ronzoni Healthy Harvest Penne Pasta (cooked according to pkg directions) or pasta of your choice
  • Parmesan, cheddar, or pepper jack cheese
  • washed & chopped green onions
  •  1-28oz can Hunts No Salt Added diced tomatoes
  • approx. 1/8 cup fresh chopped basil
  • 1 cup frozen corn
  • (I prefer Simply Organic herbs and spices in my recipes)
  • 1 tsp Oregano
  • 1 tsp Italian seasoning
  • 1 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp Curry powder
  • 1/3 tsp fresh ground pepperimg_20161010_173124565_hdr

Begin to prepare the pasta. In a Dutch oven or large pot warm on medium heat the leftover sloppy joes. Add tomatoes, 1/2 the basil, corn, oregano, Italian seasoning, onion powder, garlic powder, curry and pepper. Stir well and continue to warm on medium heat. When hot turn down to very low heat, stir and cover until pasta is ready.

Remove from heat. Serve over pasta and garnish with basil, green onions and your choice of cheese.

Serves at least 4

If you have more leftover its great on a hot dog or to make nachos!!

Created with love by:

Creations_by_Char

Char Head 🙂

Enjoy!!!img_20161014_171813

 

Corn and Black Bean Chicken Meatloaf Avocado Burger (x2 leftover meal)

img_20160929_143338With the crazy lives we lead today getting in the kitchen and cooking every night is near impossible. So we are now seeing a trend of ahead-of-time meal prep where you cook and prep all your meals for the week on the weekend. I think it’s a great idea, IF you can find the time on the weekend to do it. I like to plan my meals by what’s on sale when I walk thru the grocery store and plan meals that can be eaten leftover. I think this prevents the way too often trips to the fast food joints. If you can get 2 to 3 meals out of a one hour visit to the stove… I’m in! Then when that volleyball game or meeting runs late and you don’t walk in the door until 8:00, you have a meal waiting in the frig that just needs thrown together and warmed up. Either way that you prefer to do it.. planning ahead always makes life easier and you will eat healthier in the process 🙂

You will need:

  • 100% Whole wheat buns (toast if you prefer)
  • Leftover Corn & Black Bean Chicken Meatloaf
  • 1 ripened avocado sliced
  • Shredded cheddar cheese (low fat or low sodium cheese is even better)
  • Mt. Olive diced jalapeno peppers (optional)
  • Fresh ground pepper
  • Fresh salsa of your choice
  • Green onions washed and sliced

Slice an approximate 3×3 piece of the meatloaf then slice it again so you have 2 3x3x1 pieces. Repeat for each burger you make.img_20160914_181151793_hdrMicrowave meatloaf on high approx. 1 min. Check for doneness (170 deg). If not hot enough microwave another 30 sec.

Time for the fun part! Place the non-cheese piece of the meatloaf on the bun. Sprinkle some cheddar cheese then put the other piece on top. Add some fresh ground pepper and a few slices of avocado. Top with salsa, jalapenos and green onions and of course some more fresh ground pepper. End with the other half of bun on top and give it a little “squish” but just a little… we don’t want it falling apart 🙂

If you don’t like the heat omit the jalapenos and use another topping of choice. If you like the heat add hot salsa and jalapeno slices.

** this meatloaf is great for sandwiches in your lunch the next day or crumble it for a plate of nachos or tacos! 🙂  WOW!!! That’s x3 and x4!! 😉

Created with love by:

Creations_by_Char

Char Head 🙂

Enjoy!!