Turkey Gyros

These are really more of a gyro style turkey burger, and they are delicious! Ground turkey obviously cuts down on the fat, and I use a low cal, low fat Greek salsa instead of the creamy sauce. This is one of my husbands favorites! The best part is that one serving is only 215 calories!

First prepare the Greek salsa:

• 1 Tbsp. Italian dressing seasoning packet
• 1 Tbsp. red wine vinegar
• 1 tsp. olive oil
• 3/4 cup chopped tomatoes
• 1/2 cup chopped cucumbers

Blend the seasoning, oil and vinegar well. Add the tomatoes and cucumbers and stir until well coated. Chill until ready to serve on gyros.

Turkey gyros:

• 1 lb. ground turkey
• 1/2 Italian dressing seasoning packet
• 1/3 cup oatmeal
• 1 egg white
• 1 Tbsp. milk
• Whole wheat pita pockets
• Feta cheese crumbles

Making these gyros with oatmeal is healthier than using bread crumbs. oatmeal is a whole grain, and although you could use whole wheat bread crumbs, they make the turkey patties too sweet in my opinion.

Preheat oven to 400 degrees. Mix all ingredients in medium bowl until well blended. Make small oval shaped patties (as thin as you can make them). Place on baking sheet and bake for 10-15 minutes, then turn oven to broil and broil each side for 2 minutes.

Lightly toast pita bread. Serve turkey patties in pita bread with Greek salsa and some feta cheese. 

This recipe was featured on our May menu.

Fiesta Grilled Chicken

The weather has been beautiful here in southwestern Ohio the last few days! And this lovely weather always makes me want to grill out. And we usually grill chicken. I know many of you get bored of chicken or just don't have enough ways to cook chicken to keep it fresh, so be sure to check out all of our chicken recipes to find new and exciting ways to cook this lean and versatile meat.

Ingredients:

• 3 chicken breasts ( I cut mine in half and pound a bit thinner)
• Chili powder, taco seasoning and salt (enough to make a rub and really cover the chicken on both sides)
• Lime Juice

Nothing could be easier than my Fiesta Chicken. You just season your chicken breasts with salt, chili powder and taco seasoning, then marinate in lime juice for 30 minutes and grill!

It is delicious served by itself with rice or potatoes, or in tortillas to make soft tacos. Tonight we served with zucchini fries. Enjoy!

BLT Salad With Low Cal Homemade Ranch Dressing

When I hear BLT I automatically assume my favorite vacation spot- Bay Lake Tower at Disney's Contemporary Resort.  That is the Disney fanatic in me, but most other people would think the more traditional answer of a Bacon, Lettuce, and Tomato Sandwich.  I have taken that sandwich and turned it into a salad.  The ingredients are very basic and what makes this different is the homemade ranch dressing.  It is MUCH lower in both calories and fat over regular Ranch Dressing.

Ingredients:

Dressing:

• 1 Wedge of Laughing Cow Cheese
• 3/4 teaspoon Hidden Valley Ranch Dressing Mix
• 2-3 Tablespoons of Skim Milk
• 2 Tablespoons of Fat Free Sour Cream

Salad

• Turkey Bacon (cooked and crumbled)
• Diced Tomato
• Romaine and Iceberg Lettuce

Dressing- combine all ingredients in small food processor blend for about 10 seconds.  Put in jar and refrigerate for at least 30 minutes.

Place salad ingredients in bowl and top with Ranch Dressing

This recipe was featured on our Appetizing April Menu. Check out the entire April menu for a variety of dinner ideas!

I got caught eating the cookie dough! {FROZEN YOGURT}

Who doesn't try to sneak a bite of cookie dough?  With this version you don't have to worry about eating raw eggs!

Ingredients:

• 1 6oz container of plain Greek Yogurt
• 1 Tablespoon of Peanut Butter
• 1 1/2 Tablespoons of Honey
• 1/2 tsp Vanilla
• Sprinkle of Sea Salt
• about a Tablespoon of Mini Chocolate Chips

Combine all ingredients together, mix well.  Place in freezer safe bowl.  Freeze for about 2 hours.  Enjoy!

Strawberry Nutella Bruschetta

My youngest son, Nathan, is obsessed with what he calls "chocolate bread sandwiches."  It's really just Nutella on whole wheat bread.  If I would let him, he would probably eat it for lunch everyday!  I don't want to eat the same thing every day so I thought he would appreciate a little change  This is what I came up with.  It is a perfect after school snack or a new lunch time favorite!

Ingredients:

• Whole Wheat Bread Slices
• Strawberries
• Kiwi
• Nutella

You can make as many or as few as you would like just adjust the amount of ingredients used accordingly.  

 Preheat oven to 375.  Cut bread into desired shape.  I use a couple different sized shot glasses to get my desired small round shapes.

Place bread on baking sheet and put in oven for about 2 minutes or until lightly toasted

Dice fruit.  Spread Nutella onto toasted bread and sprinkle with fruit pieces.

 

Strawberry Lemon Bundt Cake made with Greek Yogurt

This is the perfect season to make delicious treats with strawberries.  I am hoping to get out and pick some fresh ones soon!  So I am compiling all of my favorite strawberry recipes and trying out some new ones!  The Greek yogurt in this recipe makes the cake OH SO MOIST!  It is a great summer dessert or perfect to serve at a Brunch.

Ingredients:
3 Eggs
1 1/2 Cups Diced Fresh Strawberries
Zest from 1 Lemon
3 Tablespoons of Lemon Juice (divided)
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
2 1/2 Cups of Flour
2 Cups of Sugar
2 Sticks of Butter
8 oz of Vanilla Greek Yogurt
1 cup Powdered Sugar

Preheat oven to 375.  Combine cups of flour, baking soda, and salt.  Stir in lemon zest.  Set aside

Cream together butter and sugar.  Add in eggs one at a time, next add in 1 tablespoon of Lemon Juice.

Once that is combined, alternate adding in the flour and yogurt about 1/4 of each at a time until batter is well mixed.  The batter will be thick DONT WORRY!

By hand, mix in the strawberries.

Reduce oven heat to 325.  Pour Batter into 10 inch Bundt pan and bake for 58-60 minutes.  Allow cake to cool in pan for about 25-30 minutes.

Then flip it out onto wire rack to cool the remainder of the way

Last, whisk together 2 Tablespoons of lemon juice and 1 cup of powdered sugar and drizzle glaze on the cake.  

Be sure to watch for more of our favorite strawberry recipes!

Chicken Bacon Ranch Pockets

I have many tips up my sleeve when it comes to making dinner for my family.  One of them is that I always have cooked chicken on hand.  The most time consuming part of many recipes it cooking the chicken that goes it them.  If the chicken is already cooked I can throw this super kid friendly dinner together in 20 minutes!  

Ingredients:

• Two Chicken Breasts Boiled and Shredded 
• 6 oz of Cream Cheese- softened (I used 1/3 less fat)
• 2/3 cup of Shredded Cheddar Cheese
• 2 Tablespoons Hormel Real Bacon Bits 
• 1 Tablespoon Hidden Valley Ranch Dressing Mix
• 1 Tube of Cresent Rolls (I actually used the sheet and rolled out just a little bit)
• A little bit of pepper
• Butter
• About a Tablespoon of Unseasoned Bread Crumbs

Preheat oven to 350.  Beat together cream cheese, Hidden Valley Ranch Dressing Mix, Bacon, Pepper, and Cheddar Cheese.  When thoroughly mixed, stir in the shredded chicken with a fork.

Roll out Cresent Roll dough if needed.    

 If using dough sheet- Divide into about 8 squares or just use triangles if using regular Cresent Roll Dough.  Place chicken mixture in center of each piece and fold in the sides and ends.

 Lay seam side down on a cookie sheet lined with parchment paper.  Melt a couple tablespoons of butter and brush it on top of chicken pockets.  Sprinkle with bread crumbs.

 Bake for about 15-17 minutes or until golden brown.

This recipe was featured in Two Magical Moms March Menu Madness.  Check out the entire menu and try out some of our other YUMMY recipes!