Cheeseburger Stir Fry

Are you looking to cut out carbs but love burgers?

This recipe is for you! It’s packed with that burger flavor we all love minus the carbs!!

You can switch out the ground turkey for beef or even pork and feel free to add a drizzle of ketchup if you are not too worried about the carbs!

Ingredients

• 1 lb ground turkey 
• 1 tbsp olive oil
• 1 bag coleslaw salad bag 
• ½ cup diced onion
• 3 cloves garlic, minced 
• ½ cup diced dill pickles
• ¼ cup diced pickled jalapeños 
• 3 tbsp Dijon mustard or your favorite mustard 
• ¼ cup water
• ½ cup shredded cheddar cheese
• Salt & pepper 
• Fresh parsley for garnish 

Instructions

In a large skillet, heat the oil on medium heat.

Once hot, add the ground turkey and break it up to cook.

When turkey is no longer pink, add the garlic and onions, salt and pepper, and saute for 2 minutes.

Add the coleslaw bag, jalapeños and pickles. Put a lid on the skillet and let the coleslaw cook down for about 3 minutes – until cabbage is tender.

Once cooked down, stir in the mustard and water. Allow excess water to cook down, and if your mixture is really dry, add a tablespoon of water in.

Stir in the shredded cheese.

Garnish with parsley. 

Adapted from 

https://mealplanaddict.com/low-carb-cheeseburger-stir-fry/

Advertisement

Red Chili Roasted Turkey Thighs

These turkey thighs are garlicky, herby, spicy, and a little tangy, perfect for whether an ordinary weeknight meal or a special holiday feast, they will be a hit! You can honestly use any meat with this recipe, chicken, fish, pork or even steak- the seasoning is delicious!

Serve them with my Thai Roasted Brussel sprouts and butternut squash and of course crusty bread to soak up the mouthwatering drippings. 

INGREDIENTS

• 1 lb Turkey thighs or choice of meat
• 6 cloves garlic, minced
• 1 shallot, minced
• 1 large bunch fresh cilantro
• 1 stick butter 
• Olive oil
• 2 tablespoons roasted red chili paste
• 1 1/4 teaspoons kosher salt, divided
• 2 tablespoon poultry seasoning 
• 2 bone-in, skin-on turkey thighs (about 2 1/2 pounds)
• 1/4 teaspoon freshly ground black pepper
• 1 medium limes, for garnish
• Cranberry sauce, optional for garnish 

INSTRUCTIONS

Arrange a rack in the middle of the oven and heat the oven to 350°F.

Mince 4 garlic cloves. Mince 1 large shallot (about 1/3 cup). Coarsely chop the leaves and tender stems from 1 large bunch of fresh cilantro until you have 3/4 cup plus 2 tablespoons.

Place the garlic, shallots, 3/4 cup of the cilantro, stick of butter,  2 tablespoons roasted red chili paste, and 1 teaspoon kosher salt in a medium bowl. Whisk to combine.

Pat 2 turkey thighs dry with paper towels. 

Season with the poultry seasoning, coating each side. 

Heat olive oil in a large oven-safe skillet over medium heat, add turkey thighs skin-side down, then use tongs or a spatula to press down on the thighs to create good contact with the hot pan for even browning. Cook until the skin is golden-brown and fat has begun to render, 8 to 10 minutes. Remove the pan from the heat.

Flip the turkey and pour the red chili butter sauce over the turkey. Cover the pan with aluminum foil. Transfer to the oven.

Every ten minutes, remove from the oven, baste each piece of turkey with the melted butter and turkey juices in the pan.  Cover and return to the oven.  Repeat this every ten minutes until an instant-read thermometer inserted into the thickest part registers 165°F, about 40 minutes. 

When the turkey is ready, uncover and let rest for 10 minutes. Garnish with the remaining 2 tablespoons cilantro, cranberry sauce and serve with the lime wedges.