Pineapple Teriyaki Turkey Burgers

I sat here hungry and wanting pineapple with teriyaki last night. So, I whipped this up and it was FABULOUS!! I made these on a smaller scale because I didn't want leftovers, so feel feel to make the patties bigger or larger. I made sliders, and this worked great for my little family.

1lb ground turkey
2 cloves of garlic, crushed
4 green onions, sliced
2tbsp soy sauce
1/4tsp salt
1/2tsp pepper
1/2C pineapple juice
1 can pineapple rings
1/3C brown sugar
Hawaiian sweet rolls (or buns if you can find them)
baby spinach, raw and trimmed.


In a small mixing bowl add turkey, salt pepper, garlic, onions. Stir until mixed in. Set aside. Drain pineapple, setting aside 1/2C, plus 5 tablespoons. Add 5 tablespoons of pineapple juice to turkey, stir together. In a seperate pan, add brown sugar, and remaining pineapple juice, wisk together, and add pineapple in while it's on medium heat and simmering. Add pineapple in about 3 at a time, until light brown, then remove. repeat with rest of the pineapple. Cook patties until they're brown, set aside. Assemble on bread with the patties, then pineapple, spinach.

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Persian Salad

Perfecto for Summertime-O!

Juice of one lemon
1 cucumber, peeled and sliced
1 tomatoe, sliced or chopped
Lettuce of choice (I used romaine), chopped
1/2C olive oil
dash of salt
dash of pepper

In a small bowl, add lemon juice and olive oil, with salt and pepper, whisk together until blended. In separate bowl, have lettuce with cucumber and tomatoes, pour dressing onto that, toss and serve.

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Black Bean Salsa

As many know, I'm NOT a fan of heat, but this sure was pretty dang tasty though!

14oz (or one can) black beans
1 large tomato, diced
Juice of 1 lime, and zest
1/4C chopped yellow onion
dash of salt (maybe a 1/2 tsp or so tops)
dash of pepper
dash of cumin
1/2tsp olive oil

Drain and rinse beans well. Dice tomato, add to beans, add lime juice as well, and some zest if you like. Stir together, add onion and salt, pepper, and cumin. Add olive oil last, stir again, serve either with baked chips. (which you can get plain corn or white tortillas, and bake them at 350 until golden brown, and use those as chips)

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Orzo Chicken

I was going through my pantry today and NOTHING sounded good...then I saw my blue box of Orzo and thought "Hmm, haven't had that in a while...Orzo it is!" I totally made this off the top of my head and it was SOOO GOOD!

1/2C orzo pasta
14oz chicken broth (1 can)
1/4C finely chopped yellow onion
3tbsp chopped fresh parsley, flat leaf
1tbsp olive oil
2tbsp parmesean reggiano
1tbsp chopped garlic (optional)
1/3C cream (or if you want, half and half, lower cal and fat content)
Pinch of pepper
Pinch of salt, to taste
1C chicken breast, small pieces (optional)

In a small pan, add olive oil, chicken, parsley, garlic and onions over medium head, sautee until translucent and chicken is browned. In a seperate pan, pour in the chicken broth and orzo. Boil orzo for about 20 minutes or until al dente. Make sure the broth is evaporated, or at least most of it. Do NOT drain pasta. Add cream, salt, pepper, reggiano, and the mixture of onion, chicken, garlic and parsley, toss until orzo ia coated. Let it sit for about 3 minutes until it's thickened up, and then serve hot.

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White Peach, Pear and Mint Salad

I made this last week, and it was rather tasty, considering I'd never made it before and thought of it on my own. Tasty! And pretty healthy too.


3C Vanilla Yogurt
1/2tsp lemon juice
3 bartlett pears, cored, peeled and chopped (or sliced if you like)
3 white peached, pitted, peeled and chopped (or sliced if you like)
2 mint leaves, not too much of it's over powering, thinly sliced
1/4C honey
1/2 tsp lemon zest

Take lemon and zest it a bit first, then juice it, put it in a small bowl, set aside. Then, with a peeler, peel the peaches and the pears. Slice, or chop them however you prefer. Add lemon juice, and honey. Stir together, if needed add a few dashes of sugar, or splenda if you like. Add yogurt. Add mint last and serve. May also chill if you prefer.

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Zesty Vegeterian "Chili"

So, I made a whoppin' batch of this for my family that was all in town this last week, holy cow was this ever a hit! My grandma even ate it for breakfast, I need to make it again because now it's one of my top faves!

1 yellow onion, sauteed
1 14oz can of S&W Santa Fe beans, if it doesn't say senta fe on it, look for the ones that are in a "zesty" sauce)
1 14oz can of black beans
1 14oz can of white beans
1 14oz can of whole yellow corn
1 14oz can of chopped tomatos
2tsp cumin
1tsp salt
1tsp ground black pepper
1tsp garlic powder
*optional*
1/4C freshly chopped cilantro

Sautee the onion with about 1tbsp olive oil, cook them until they are translucent. Then, add all the beans, tomatos, corn, cumin, pepper, garlic powder and cilantro. Bring to a simmer over meadium heat, stirring occasionaly for about 15-20 minutes.
Serve in a bowl, top with optional monterey cheese.

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Croissant-a-licious Sammies!

I got bored the other day of making everything over the stove, so I decided "sandwiches it is!" And oh Molly, these were FABULOUS!

4 Croissants, chilled (or substitute it with Ciabatta Bread, or just 2, however many of you are eating, obviously.)
1/4C Finely chopped parsley
1C Mayo (I suggest the light or low sodium stuff, or it may be too salty for some)
1/2tsp Ground black pepper
2tsp Freshly chopped garlic
1 Large tomato, sliced
Lettuce, however much you want on it.
6 Slices Turkey
5 Slices cooked bacon, each piece cut in half **optional**
4 slices Cheddar, or cheese of coice, **optional**

Remove Croissants from fridge and with a serrated knife, cut them from back to front.
Place on a plate and set aside. In a small mixing bow, add pepper, parsley, and garlic. Stir until it is mixed in well, if it looks like it's not enough mayo, I suggest adding a few splashes of milk, but not enough to make the consistency too runny. Sread mayo over each half of the croissant. Then build your sandwich as you like with cheese, tomato, turkey and bacon, if you like. Serve with fruit.

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