Category: 30 Minute Meals

Turkey Avocado Burgers (Gluten Free)

10/19/2022

This easy healthy turkey burger recipe with avocado, sprouts is a must! It's gluten free!

This healthy turkey burger recipe is one you’ve got to try! Not only is it a healthier take on a traditional burger with the use of turkey, but it’s also just loaded with flavor yet contains simple, wholesome ingredients.

Turkey Avocado Burgers
Yields 4 large burgers or 8 sliders

Ingredients:
1 Tablespoon butter
1 Tablespoon olive oil
1 lb. ground turkey
1 firm but ripe avocado
1 clove garlic, chopped
1 small onion - grate or chop finely
1/3 cup gluten free Panko breadcrumbs (substitute Keto friendly breadcrumbs to make Keto-Friendly)
1 egg
1/4 teaspoon dried rosemary
salt and pepper
4 gluten free buns (substitute Keto bread to make Keto-Friendly)
Sunflower sprouts (optional)

Directions:
To a medium bowl, add egg and whisk. Add remaining ingredients and toss being careful to not mush the avocado. Shape into 4 large patties or 8 small sliders. Season with salt and pepper.

Melt butter in large frying pan. Add olive oil. Place turkey burgers in pan for about 4 minutes on each side or until inside of burger reaches 165 degrees.

Serve on gluten free bun with sprouts and mayo or your choice of condiments.

Related Recipes

0 Comments

Easter Lamb Leftover Tacos with Mint Chimichurri and Tomato-Mint Salsa

4/20/2022

0 Comments

These lamb tacos, using leftovers from Easter lamb dinner, have amazing flavor & texture. Each tortilla is packed with lamb, Mint Chimichurri and a Tomato-Mint salsa.

Recipe originally posted April, 2017 and Updated April, 2022.

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.*

Easter Lamb Leftover Tacos with Mint Chimichurri and Tomato-Mint Salsa
Yields 4 servings with 2 tacos each

Ingredients:
Taco Filling
About 3 cups of trimmed roast lamb, cut into about ½ inch cubes
3 Tablespoons mint chimichurri, plus more for topping
¼ teaspoon ground cumin seed
¼ teaspoon ground coriander seed
¼ teaspoon ground cinnamon
1 Tablespoon olive oil
Salt and freshly ground pepper, to taste
Taco Toppings
1 cup grated Monterey Jack cheese
1/2 cup crumbled feta cheese
1 large red onion, sliced
1/4 cup fresh mint chiffonade
2 Tablespoons fresh parsley, chopped
8 corn tortillas
Tomato-Mint Salsa
2 medium tomatoes, coarsely chopped
3 Tablespoons red onion, finely diced
2 cloves garlic, minced
1/4 cup fresh mint chiffonade
juice of lime
Salt and freshly ground pepper

Directions:
Add 1 Tablespoon olive oil to frying pan over medium heat. Add onion, cumin, coriander and cinnamon and cook 1-2 minutes until almost tender.

Add lamb and mint chimichurri sauce. Season with salt and pepper to taste and warm through, about 4-5 minutes.

Heat a non-stick skillet and toast tortillas just until brown spots start to appear. Flip tortilla and add Monterey Jack cheese to top. Continue to heat until cheese starts to melt.

Place on cheesy tortilla on plate. Top with lamb mixture, more chimichurri sauce (if desired), tomato-mint salsa, feta, mint and parsley.

Tomato-Mint Salsa
To a small bowl, add chopped tomatoes, onion, garlic, lime juice and mint. Season with salt and freshly ground pepper.

Other lamb recipes you may enjoy!

0 Comments

Keto Shrimp Quesadilla with Mango Slaw

5/12/2021

0 Comments

This Keto Shrimp Quesadilla recipe is perfect for busy weeknight dinners. This recipe is easy and healthy. It's made with delicious savory ingredients - a tasty mixture of cumin shrimp, tomatoes and melted cheese crisped in a Keto sandwich thin.

Keto Shrimp Quesadilla with Mango Slaw
Yields 1 serving

Ingredients:
For the shrimp quesadilla
2 Jalapeno Sandwich Thins* (I used Outer Aisle Brand)
5-6 medium shrimp, clean and patted dry
shredded cheese, desired amount
sliced baby heirloom tomatoes
1 Tablespoon of olive oil
1 tsp. of butter
1/2 teaspoons of cumin
guacamole
salsa
For the Mango Slaw
1/2 cup mango, julienned
1/2 cup white and purple cabbage, julienned or grated
1/4 cup fresh lime juice
1/4 teaspoon salt

*You can substitute almond flour tortillas for the sandwich thins. I love the Trader Joe's brand.

Directions:

For the Mango Slaw
Combine mango, cabbages, fresh lime juice, and salt in a bowl. Cover and refrigerate for a minimum of 4 hours to over night.

For the shrimp quesadilla
Preheat oven to 400°F. Place parchment paper on baking sheet.
Heat pan over medium high heat with olive oil.
Sprinkle one side of shrimp with salt, pepper. Place that side down in pan. Sprinkle top of shrimp with salt and pepper.
When shrimp is turning pink. Flip. When almost finished, add 1 tsp. of butter, 1/2 teaspoons of cumin and stir. Remove from pan to cool slightly. When cooled slice shrimp in half (or you could chop them into smaller pieces).
Place one thin on baking sheet. Top with cheese and tomatoes. Add shrimp and a bit more cheese. Top with remaining sandwich thin.
Place in oven for 8 minutes. Flip and bake for another 8 minutes.

To serve, top with guacamole and salsa. I served it with apple slices.

Looking for more Keto Recipes? Check out my Keto Recipes category.

0 Comments

Leftover Lamb Curry

4/20/2017

0 Comments

When you have leftover lamb, why not make Lamb Curry. It's simmered with fragrant spices, onions, and Greek yogurt. A lamb curry to die for, but in a good food way!

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.*

I had some lamb leftover from our Easter Lamb Dinner. So I thought I would make Lamb Curry using some of the leftovers. It was so yummy, I thought I would share the recipe.

Leftover Lamb Curry
Yields 4 servings

Ingredients:
2 cups ½-inch-cubed cooked, trimmed lamb
1-2 cups cooked potatoes, cut in ½ inch pieces, divided (I used our leftover potatoes with feta, chives and spring onions)
1 cup cooked green vegetable, chopped in 1 inch pieces (such as green beans or broccoli)
2 Tablespoons extra virgin olive oil
1 medium onion, chopped
½ teaspoon ground cardamom
2 teaspoons curry powder
½ teaspoon turmeric
¼ teaspoon cayenne pepper
¼ teaspoon ginger
3 large garlic cloves, minced
2 cups chicken stock
1 teaspoon salt
½ teaspoon pepper
¼ cup plain Greek yogurt
¼ cup chopped parsley and cilantro + additional for garnish
Unsweetened coconut flakes, for garnish
Cooked rice for serving

Directions:
Heat olive oil over medium high heat in a large pot.
Add chopped onion and sauté about 2 minutes until tender. Add spices and cook stirring for 1 minute.
Add garlic and stir about another minute until aroma comes.
Add chicken stock, salt and pepper and scrape bottom of pan to release browned bits.
Mash ½ of the potatoes with a potato masher and add to pot.
Bring to a boil then reduce heat to simmer. Add rest of potatoes, lamb, green vegetables and yogurt. Simmer for another 2-3 minutes until heated through. Add fresh parsley and cilantro. Stir to combine.
Served over rice. Garnish with chopped parsley and cilantro.

Other recipes you may enjoy!

0 Comments

Baked Coconut Crusted Mahi Mahi Fish Sticks (Gluten Free)

4/17/2016

0 Comments

The crunchy and moist coconut topping is fabulous in this recipe for Baked Coconut Crusted Mahi Mahi Fish Sticks.

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

Both Gary and I love fish. Gary probably likes Mahi Mahi better than I do. When I first used to make it for him, it tasted a little sour to me ... kind of like swordfish.

Then I started experimenting with my preparation...like when I dredge it in a seasoned flour and pan frying it and topping it with a lemon butter sauce or when I baked it with a matecumbe sauce.

But then I decided to make them as fish sticks....and add coconut and bread crumbs...and bake them.

I must tell you that I’ve never had fish sticks before. They never really appealed to me, but I like do like chicken tenders and how you can dip them into different sauces. And I have some banana ketchup in the refrigerator.

Baked Coconut Crusted Mahi Mahi Fish Sticks (Gluten Free)
Yields 4 servings

Ingredients:
4 mahi mahi fillets (about 6 oz each), cut into strips
1/2 cup gluten free breadcrumbs
1/4 cup + 1 teaspoon unsweetened coconut, divided
1 Tablespoon gluten free all-purpose flour
2 Tablespoons butter, melted
sea salt and pepper
1 Tablespoon extra virgin olive oil
Oil Spray

Directions:
Preheat the oven to 425°F. Line a baking sheet with aluminum foil and spray with cooking oil spray.

Place gluten free breadcrumbs, 1/4 cup of the coconut, gluten free flour and butter in a small bowl. Mix to combine.

Place the mahi mahi fillets on the baking sheet. Season liberally with sea salt and pepper. Bake for five minutes.

Remove mahi mahi from the oven and drizzle with olive oil. Dip strips in the coconut mixture and pat down lightly. Sprinkle remaining coconut on the top of each fish strip.

Place the pan back in the oven and cook for about 10 minutes, until the crust is golden and the fish flakes with a fork.

Let the mahi mahi rest for 10 minutes before serving.