Cheddar Bacon Turkey Burger {Using Kraft Fresh Take!}

turkey collage

Raise your hand if you are ready for grilling season!!

In our house, when we say “burger”, it’s turkey.  I feel a lot of people think turkey burger = dry hockey puck.  If you haven’t tried to make your own turkey burgers yet, this is a great recipe to get you started.

When you are buying turkey for burgers, make sure you get the package that says “LEAN” (or 93%), not “EXTRA LEAN”.  Extra lean will be super dry, that is a better variety for lettuce wraps or tacos.

Here’s what you need:

  • 1 package ground turkey (usually 1.25 lbs)
  • 1 package of Kraft Fresh Take Cheddar Jack & Bacon
  • Grill seasoning (we like McCormicks Montreal Chicken)
  • Buns and whatever toppings you prefer
  1. Heat up your Foreman grill, or whatever your are cooking your burgers on
  2. In a large bowl, mix turkey and Fresh Take together.  Season with about 2-3 tablespoons of grill seasoning.
  3. Place on grill.  Remember, since it’s turkey you have to cook it completely through!  If you would like to season with some seasoned salt now, go for it!
  4. Place on bun and top with your favorite condiments!

Enjoy!

We have tried many varieties of Kraft First Take and love them all!  The Chili Lime Panko makes excellent fish tacos!

Are you a turkey fan?

 

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PF Chang Copycat Lettuce Wraps

lettuce wraps

All over Pinterest there are recipes for chicken lettuce wraps “just like PF Changs!”.  Who doesn’t want that?  Those ones are so tasty and light!  The problem with the copycat recipes are that you need to buy at least 10 condiments that you’ll barely use!

I like to serve the lettuce wraps with some brown rice and potstickers (aka: steamed dumplings).

*Heads up, at Costco they have the BEST chicken potstickers in the freezer department.   Even the girls love them!*

You can add whatever condiments you want to them.  We like hot mustard and sriracha.  Chow mein noodles or rice noodles are nice for a crunch too.  Another great option for a crunch is to add sliced almonds and green onions to the brown rice, after cooking.
Make sure to start the brown rice before you start cooking, about the same time you start to marinade the chicken.  The recipe packet calls for ground chicken, but I mostly just grind my own raw chicken tenderloins in a food processor before the marinade.

Here’s what you need:

  • SunBird lettuce wrap spice packet (Only $0.04 at Meijer with coupon!)
  • 1.5 lbs of ground chicken
  • 2/3 cup of mushrooms
  • 1 can of sliced water chestnuts (2/3 cup)
  • 1 tbs soy sauce
  • 1.5 tsp sugar
  • 1/3 cup sliced green onions
  • 1 head of iceburg lettuce
  • 1 cup brown rice (cooked)

Just follow the instructions on the packet and assemble!

Enjoy!

 

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Mongolian Beef Stir Fry Recipe

Mongolian Beef Stir Fry Recipe
Mongolian Beef Stir Fry Recipe

1# Beef (I used steak)
1 Tablespoon Oil (I used Olive Oil)
2 Tablespoons Soy Sauce
1 Clove Garlic (minced)
2 Tablespoons Corn Starch
1/2 Green Pepper
1 Small White Onion (large chunks)
1 Cup Carrots (thin slices)
4oz Mushrooms
2 Cups White Rice (I used instant)

Thin slice your meat, and brown in olive oil in skillet.

Add soy sauce, garlic and corn starch and mix well. Toss in green pepper, onion and carrots. Also, mushrooms at this point if everyone eats them. I had to wait until I’d separated out the boy’s portion 😉

Warm until carrots start to soften, serve over rice.

Enjoy!

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Pulled Chicken BBQ

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Pulled Chicken BBQ

8 Large Boneless, Skinless Chicken Breasts
1 Cup Olive Oil
Season to taste

Add to slow cooker and cook on low for 8 hours. Use forks to pull apart after 8 hours.

Add 1 18oz BBQ Sauce, mix in.

Allow to simmer for another hour or so, then serve.

Enjoy!

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Lasagna Rolls Recipe

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Leftover Lasagna is not a favorite in our house, so I came up this Lasagna Rolls Recipe as a solution to make a smaller pan for dinner. Now I often bulk prep 2-4 pans at a time and freeze them.

What you need: Your favorite Lasagna recipe and a couple small pans. I like the 8×8’s because they fit well in a gallon zipper bag for the freezer.

My recipe is simple. Lasagna noodles (cooked), unseasoned ground beef (cooked), cottage cheese, 1 jar of pasta sauce, (1) 8oz pack of shredded mozzarella cheese.

Lay your noodles out and top with everything else.

2

Place a small layer of sauce in your pan, then roll your noodles up and place them in the pan. About 6 rolls will fit in an 8×8 pan.

Top with a little more sauce and your cheese.

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Then bake at 350 for 30 minutes.

OR if you are putting them in the freezer, slide them into a gallon size zipper bag and press as much air out as you can before sealing. Write your cooking instructions on the bag with a marker. Thawed these cook in 30 minutes at 350. They can go from the freezer to the oven if you cook them for about an hour at 350.

Enjoy!

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Easy Sushi Recipe

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Sushi
I found the Jasmine Rice for $3.69 (3 dry cups, makes approx 12 cups cooked) and the Nori Wrappers $2.49 for a 10ct pack.

Sushi Recipe

Basics for 6 rolls:

2 Cups Water
1 Cup Jasmine Rice
3 Nori Wrappers – broken in half

Now, you need to decide what to put in them. Though I do limited amounts of raw fish, I tend to prefer sushi varieties that do not have raw fish in them.

Three basic rolls:

California Roll – 1 stick Crab meat (I used imitation sticks), 2 slices Avocado and 4 long/thin stirps Cucumber

Avocado Roll – 2 slices Avocado, Cream Cheese and 4 long/thin stirps Cucumber

Cream Cheese Roll – Cream Cheese, 1 stick Crab meat and 4 long/thin stirps Cucumber

You start by cooking your Jasmine Rice per package directions. This becomes the “sticky” rice you need. While that is cooking, it’s a good idea to prep your other items. Then you lay the Nori on your “mat”. I didn’t have a sushi mat, so I used wax paper. But, if you want to do it a little easier you can check out the Sushi Roll Makers available on Amazon as well: Japan Sushi Roll Mold /Maker (Small) and Sushezi Sushi Made Easy.

Layer the rice on top of the Nori, then flip it over. There is no need to wet the Nori, it will absorb the moisture it needs from the rice.

Add your other items.

Roll, pressing tight as you go.

And you have a roll.

Pretty, right? It was my first time!

A couple of the rolls came out better than the others, but still VERY edible.

Enjoy!

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