turkey burgers with aioli

the perfect low-carb meal. makes 4 small burgers (enough for 2 people) but can be easily doubled.

• 1 pound ground turkey (80% is ideal for burgers and meatballs)

• 1/8 cup breadcrumbs

• 1/4 cup shredded cheddar cheese (or whatever you have)

• 1 tsp each: parsley, paprika, onion powder, black pepper

• 2 cloves minced garlic

• 1 egg per person for serving (turkey can be a little dry no matter what you do to it so a fried egg is the perfect topping)

• cooking spray

aioli: (also good on sweet potatoes or deli sandwiches)

• 1/2 lemon

• 2 cloves minced garlic

• 1/2 tsp dijon mustard

• 1/4 cup mayo

First, combine the garlic and lemon juice in a small bowl for the aioli. Allow to sit while you prepare the burgers.

Mix all burger ingredients together (minus the eggs) and form patties. Spray your pan and cook on medium heat for 5-6 minutes per side.

Once you flip the burgers, start frying the eggs. Heat a saucepan over medium. When the pan is hot, spray with cooking spray and crack both eggs directly into the pan. Top with black pepper. Cook until whites are opaque but yolks are runny.

To finish the aioli, stir the mayo and the dijon mustard into the bowl with the garlic and lemon. Serve on top of burgers and finish with a fried egg.

one-pot broccoli cheddar casserole

I will be the first to admit it does not look the most appealing when it’s in your bowl, but it is delicious.

• 3 tbs olive oil

• small onion, diced

• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces

• 4 cloves garlic, minced

• salt and pepper to taste

• 1 cup uncooked long-grain white rice

• 2 cups broccoli florets, cut small (fresh or frozen and then steamed)

• 1 1/2 cups chicken broth

• 3/4 cup water

• 1 cup shredded cheddar cheese

In a large saucepan over medium heat, add 2 tbs of oil. Saute onion until soft - 2-3 minutes.

Increase heat to medium-high and add chicken. Season with salt and pepper to taste. Brown the chicken and add the garlic. Cook for two minutes; the chicken will not be cooked all the way through.

Add another tbs of oil. Add the uncooked rice and saute for a minute. Add the chicken broth and water to the pan and bring to a boil. Lower heat to a simmer, cover, and let cook for ~12 minutes until the rice is done.

Add the broccoli and cook another 5-6 minutes until softened. Remove from heat and stir in cheddar cheese.

cajun pasta

it started off as a jambalaya-inspired pasta sauce but detoured, and I’m ok with that. the spices are what makes this so try not to skip those. serves 6.

• olive oil for cooking

• 1 onion, diced

• 2 red bell peppers, diced

• 2 sausage links (about 1 lb.) - I would use andouille or cheddar but anything goes; sliced

• 4 cloves garlic, minced

• 2 chicken breasts (about 1 lb.), diced, or 1 lb. raw peeled shrimp

• 1 lb. small textured pasta - penne, rotini, shells, bow ties, etc.

• 1 15 oz. can diced tomatoes

• 1 tsp each: oregano, thyme, cayenne pepper, black pepper, onion powder, salt, parsley

• 2 tsp paprika

• 1/2 tsp red pepper flakes

• 1/2 cup heavy cream or 1/2 cup milk + 1 tbs cornstarch

• 1 cup shredded cheddar cheese

• 1 cup chicken or vegetable broth

• 3 cups water

In a large saucepan over medium heat, add olive oil. Saute onion and peppers until soft, then add sausage and cook until just browned. Add garlic and cook for one minute. Add diced chicken/shrimp and all spices. Cook, stirring often, until chicken/shrimp is mostly cooked through.

Add pasta and stir. Add diced tomatoes, broth, and water. Simmer until pasta is al dente and almost all liquid is absorbed, stirring frequently - roughly 20 minutes.

If using milk + cornstarch, whisk the cornstarch into the milk until smooth. Add milk/heavy cream and cheddar cheese, and stir until combined.

pasta in squash sauce

you can serve this sauce over any pasta, but it pairs well with ricotta cheese, aka ravioli or tortellini. Serves 4.

• 12 ounces pasta, cooked according to package directions

• 12 ounces frozen butternut squash puree, thawed in the fridge - or 1/2 butternut squash roasted in the oven at 400º for one hour and scooped out

• 15 ounce can diced tomatoes

• 1/2 onion, diced

• 1 bell pepper, diced

• olive oil

• 1/2 tbsp oregano

• fresh basil, chopped

• salt and pepper to taste

• optional: 15 ounce can cannellini beans, drained and rinsed

• optional: 2 boneless, skinless chicken breasts, diced

Saute onion and bell pepper, in olive oil until soft, in a large saucepan. Add squash, tomatoes, oregano, salt, and pepper. Stir and cook until heated through. Add beans.

If using, cook chicken in additional olive oil in a separate pan. Drain and add to sauce. Optional: add two handfuls of baby spinach to the sauce. Serve over cooked pasta.

chicken rotelle

my mom’s go-to. great for leftovers. serves 4 generously.

• 16 ounces rotelle pasta, cooked according to package directions

• 1 small green bell pepper, diced

• 28 ounce can crushed tomatoes

• 1/2 cup water

• black pepper to taste

• olive oil

• 2 lbs. boneless skinless chicken breasts, diced

• 1 small onion, diced

• 6 ounce can tomato paste

• 1 tsp basil

• 2 cloves minced garlic

• 2 tsp sugar

Brown the chicken in oil and remove from the pan. Add onion and pepper, and saute until tender. Add crushed tomatoes, water, black pepper, tomato paste, basil, garlic, and sugar. Bring to a boil. Add chicken, cover, and simmer on low heat for 30 minutes. Serve over pasta.