Posts tagged as:

turkey burger

Size Matters

by Jenn (j3nn.net) on August 9, 2010

Don’t ever let anyone tell you that it doesn’t, because when it comes to salads, this will never do…

:lol:

Hugh Jass salads are where’s it’s at!!

How big? Well, look at the bowl it’s in:

Yes, that is a mixing bowl, lol. I love big salads, and I especially like them in big bowls so I can mix them around without flinging veggies onto the table (or floor :roll: ). After a long workout, nothing sounds better to me than a hugh jass salad + a turkey burger. Yum!

  • A Market Pantry turkey burger (140 cal) on 2 slices Ezekiel 4:9 low sodium sprouted grain bread (160 cal) with 1 slice Sargento reduced fat Swiss cheese (60 cal), red onion (20 cal), 5 no salt added bread & butter pickles (25 cal), yellow mustard (5 cal), and Heinz no salt added ketchup (20 cal)
  • Hugh Jass salad: 2 heads of romaine lettuce (30 cal), a plum tomato (15 cal), red onion (20 cal), kalamata olive slices (30 cal), 1oz extra creamy blue cheese (110 cal), black pepper, 2 teaspoons EVOO (80 cal), and lots of red wine vinegar (10 cal)

Calories: ~725

I was famished after 1 hour of indoor obstacle course and 7.5 miles on my recumbent bike. This meal was exactly what I needed. Loved eating the salad out of that huge bowl!! Very sophisticated, I know! :lol:

Big soup, little effort: Crock Pot Chicken Taco Soup

Served with 1oz Garden of Eatin’ yellow corn mini round tortilla chips (140 cal)

Crock Pot Chicken Taco Soup (gluten free)

Ingredients:

  • 1.5 lbs boneless, skinless chicken tenders
  • 2 quarts low sodium chicken or vegetable broth (I used vegetable)
  • 1 medium onion
  • 2 cups cooked black beans
  • 1 can (no salt added) petite diced tomatoes with juice
  • 1 can (no salt added) whole kernel corn with juice
  • Salt and pepper to taste (I used AlsoSalt salt alternative)
  • Cumin to taste

Preparation:

  • In crock pot or large sauce pot, add in chicken tenders (whole), diced onion, and chicken or vegetable broth; let cook on low-medium for 6-8 hours or until chicken is thoroughly cooked
  • When chicken is cooked, it should be tender enough to shred with a spoon or long fork. Mix it around and pull it with spoon or other utensil until all of it is shredded well.
  • Add in diced tomatoes with juice, can of corn with juice, cooked black beans, cumin, salt, and pepper
  • Mix well and let cook for another 45-60 minutes. Stir periodically and before serving.

Note: If you don’t have a crock pot or want to cook it on the stove, let it simmer covered on low-medium on the back burner.

This soup was fantastico! I topped mine with half of an avocado, a blob of Fage Total 0% Greek strained yogurt, and of course I had Tabasco on standby. :twisted: I put the tortilla chips right in it, it was like Mexican chicken noodle soup, minus the noodles. I highly recommend having the avocado with it. The creamy, coolness of it is an excellent addition this tasty, easy-to-make soup. Yum! :)

I have a zillion and one things to do today, I better get started. Be back later!

Tagged as: big salads, chicken taco soup, crock pot recipe, Ezekiel 4:9 low sodium bread, Fage Total 0% yogurt, Garden of Eatin' yellow corn chips, gluten free recipes, gluten free soup, salad, soup, taco soup, turkey burger

{ 16 comments }

Lazy To Overambitious

by Jenn (j3nn.net) on July 27, 2010

I put off doing a blog update all weekend because I didn’t want to get the images off of my mom’s memory card, lol. I brought her camera to the restaurant we went to with my cousin Tricia last Friday, it’s so much easier to use a small point and shoot cam than my DSLR. The restaurant was in a nice location on the river, but the food was unremarkable. Probably why I haven’t been too excited to transfer the images, lol.

I’m happy to report that I haven’t gained back any of the weight I lost while eating a semi-raw diet! When Aunt Flo was around I did gain 2 lbs, but they came back off when she headed out of town. Glad she took her baggage with her!! :D And that’s even after overindulging in sodium this weekend — deli sandwiches, my weakness. So when Monday morning came around, I decided to continue this positive downward trend and set out for a long, long walk. But first: breakfast!

I had a container of Fage Total 0% Greek strained yogurt with just about .50-.75 serving left in it, so I took advantage of not needing to dirty a dish and piled on some tasty toppings. No fuss, no muss!

I defrosted an Udi’s gluten-free blueberry muffin (240 cal) the night before…

… WOW! :o Cannot believe these are gluten free! They taste SO amazing! They’re moist, chewy, soft, and absolutely delicious. You can’t tell that they’re gluten-free, they’re THAT good. Udi’s, you rock! If I ever go gluten free, take stock out in Udi’s, my friends! LOL :mrgreen:

With a full belly, I headed outside to walk with my mom on her favorite road trail. This is where I got overambitious. We walked for just over 1.5 hours, and it damn near killed me, lol. :oops: It wasn’t just a leisurely sidewalk stroll, it was a very hilly path where eventually you hit a patch of mud and rocks — no pavement, minimum maintenance road — I wasn’t ready for such an ambitious climb. I thought it would be a breeze, but it was tough. We covered 4-6 miles, I’m not sure exactly. I tried to figure it out on mapmyrun.com but the road names weren’t matching up for some reason. My mom walks around our 1400-acre subdivision on an almost-daily basis, so she’s used to it and stayed about 1/4 mile ahead of me the entire time, lol. And she had my drink in her nap sack, Thanks Mom!! :roll: She kept turning around to make sure I was behind her, but apparently my flailing arms weren’t a good enough indication that I was thirsty, LOL. I was so sore when we got home, and even more so the next day. Even my shoulders hurt. What the heck? It was a brutal walk. I’ll have to do it a few more times to adjust, but it’s definitely not easy. I’ll master it, though. :)

After a much-needed shower and some rest, I was starved for dinner (skipped right over lunch). Turkey or salmon burgers always sound so good to me after a challenging workout, so I kept it simple and made Market Pantry turkey burgers on the George Foreman grill:

Along with a bountiful side salad with lots of Melissa’s steamed beets + Lindsay low sodium black olives. Yum! <3 salad <3

  • One Market Pantry turkey burger (140 cal) on a Food for Life sprouted wheat bun (150 cal) with 1 slice Sargento reduced fat Swiss cheese (60 cal), Heinz no salt added ketchup, no salt added mustard, and red onion
  • Side salad with a bed of romaine lettuce, a plum tomato, red onion, Lindsay low sodium black olives, Melissa’s steamed beets, cold pressed extra virgin olive oil, and lots of red wine vinegar — Cento is my favorite brand. So sour!

Fish Fest

Dustin’s been so busy programming that he hasn’t had time to go anywhere with me. :( So, I went to Shop Rite with mom this evening and picked up a special dinner for him: snow crab legs. Meanwhile, I had a nice piece of grilled Mahi mahi. Crab legs are a wee bit too salty for me when I’m trying to keep my sodium intake in check, so I settled for just one bite of his and a very nice fish dinner of my own. Mahi mahi tastes just like chicken to me, anyone else think that? I swear if I didn’t know better, I would think that it is chicken. :shock: I <3 it, it's my second my favorite non-shellfish, salmon still has my heart. hehe Ok, maybe third... tuna is up there as well.

I topped it with some Bubbie Jeanne’s all purpose cooking sauce that I picked up at Mother Earth’s last Friday…

It actually reminded me a lot of Trader Joe’s no salt added fire roasted salsa, minus the jalapenos. It was tasty, but not something I’d spend $7+ on again. I think I had higher expectations when I spotted it in the store, lol.

Big piece ‘O mahi mahi :shock: I ate it all, too! :P I also ate almost a whole bunch of grilled asparagus. :oops: Told you, I’m greedy with the greens, lol.

  • Grilled mahi mahi fillet topped with Bubbie Jeanne’s all purpose cooking sauce
  • Small boiled red potato topped with Chobani 0% fat plain Greek strained yogurt
  • Grilled asparagus with EVOO + fig infused white balsamic vinegar

Calories: 500-600

Delicious. Honestly, I was feeling full halfway through, but finished my plate anyway. I only had about 300 calories from a sandwich + plum earlier, and it’s definitely not good to under-eat when my body is trying to recover from that brutal walk. I’m not being dramatic, I swear. :P I’ll probably have another small meal before I go to sleep. I’m going to tackle that hilly walk again tomorrow, so I better not P.O. my body in the meantime, lol.

I’m going to relax now, maybe load some new songs onto my iPod.

Question: What’s your favorite fish?

Tagged as: asparagus, boiled red potato, Bubbie Jeanne's all purpose cooking sauce, Chobani yogurt, Fage Total 0% plan Greek strained yogurt, Fage yogurt, Food for Life sprouted wheat roll, Lindsay low sodium black olives, mahi mahi, Melissa's steamed beets, salad, Sargento reduced fat Swiss cheese, turkey burger, Udi's gluten free blueberry muffins

{ 11 comments }

Overambitious Taste Buds

by Jenn (j3nn.net) on May 25, 2010

Yesterday’s lunch salad kept me full for about 6 hours, :shock: so when it was time for dinner I was hungry, but feeling lazy. Being I went all out of lunch, the idea of making a huge mess in the kitchen and waiting more than 10 minutes for something to cook sounded very unappealing. Keep it simple, right? Sandwiches it is! You never have to convince me to put something between 2 pieces of bread and eat it. Ever. :lol:

I opened the fridge and the first thing that caught my eye was this beautiful block of Cabot pepper jack cheese…

Oh yes, come to mama!!! That’s when my mind began to slip and I actually believed it would be a good idea to put an ounce of Cabot pepper jack cheese (110 cal) AND entire fresh jalapeno on my sandwich with spicy mustard.

:shock:

  • 1 Food for Life sprouted grain wheat roll (150 cal) with 3 slices Tofurky (60 cal), 1oz Cabot pepper jack cheese (110 cal), 1 fresh jalapeno (5 cal), and no salt added mustard (5 cal)
  • Half of a red pear that I split with hubby (~50 cal)
  • 1oz Snyder’s unsalted pretzels (110 cal)

Calories: ~490

OMG, waaaaaaaaaaayyy too spicy!! I couldn’t even taste the Tofurky OR the mustard. Halfway through I surrendered and took off the rest of the jalapenos and the cheese. I just couldn’t do it, lol. My mouth was burning long after I finished, even with the pear, pretzels, and seltzer diluting the hotness.

So, you’d think I would have learned my lesson by the time I woke up this morning, huh? No, of course not. :roll: I wanted more hotness! But I toned it down significantly this time. My mom grilled turkey burgers yesterday when we made the London Broil, so I decided to have one for my “wake up snack” being I wasn’t in the mood for a big, complete breakfast.

I took the seeds out of the jalapeno this time, MUCH better, but not quite spicy enough, so I added some Cholula hot sauce. :twisted:

  • ~4oz grilled 99% lean ground turkey breast burger (120 cal) on 2 slices Alvarado Street Bakery flax seed bread (100 cal) with 1 slice Sargento reduced fat Swiss cheese (60 cal), 1 seeded jalapeno pepper (5 cal), a few splashes of Cholula hot sauce (5 cal) and no salt added mustard (5 cal)

Calories: 290

Deeeeeeeelicious! Not very caliente compared to last night’s jalapeno monster, but hot enough to perk up my taste buds. I’ll probably have another breakfast when Dustin wakes up. If I waited for Sleeping Beauty to eat, I’d be passed out in the hallway with my arms extended toward the kitchen when someone finds me. :lol:

What’s your favorite way to spice things up? I’m on a fresh jalapeno + hot sauce kick lately. And by lately I mean 12+ months, lol.

Related Posts with Thumbnails

Tagged as: Alvarado Street Bakery flax seed bread, Cabot pepper jack cheese, Cholula hot sauce, Food for Life sprouted grain wheat buns, fresh jalapenos, no salt added mustard, Snyder's unsalted pretzels, spicy, Tofurky, turkey burger

{ 16 comments }