Sweet Potato and Bacon Turkey Burgers posted by Brian Brijbag
1 cup ground, lean turkey
1 cup finely shredded sweet potato
6 strips turkey bacon
Salt & Pepper to taste
Precook the turkey bacon and microwave the shredded sweet potato until slightly tender, but not mushy.
Combine the ground turkey, cooked and chopped bacon, sweet potato, and seasonings into six patties.
Cook on the grill, frying pan, or griddle until cooked through. You can also bake these in a muffin tin in the oven at 350 degrees for 15-20 minutes, making sure the bottoms do not burn.
To serve, place on a bun and top with your favorite condiments. I suggest a drizzle of maple syrup or a chipotle mayo.
Makes 6 turkey burgers
If you are following the 21 Day Fix program, per patty, serving: 1 Red, 1/4 Yellow
(Tip for 21 Day Fixers: I like to cut off 1/4 of my Sandwich Thin bun (I cut around the edges since it’s bigger than my patty, anyway.) that I’m using so that my total yellow count for my assembled burgers equals one yellow for easy tracking purposes.)
Nutritional Stats for Sweet Potato and Bacon Turkey Burgers
Per Patty:121 Calories, 6g Fat, 9g Carbs, 1g Fiber, 2g Sugar, 9g Protein
Philly Cheese Steak Stuffed Peppers posted by Brian Brijbag
In a house with picky eaters you always trying to find ways to take favorite recipes and revamp them in a healthy way. One of the most popular meals is a yummy, gooey, meat filled Philly Steak and Cheese! Here is a 21 Day Fix version posted by Brian Brijbag!
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Yield: 4 servings
2 Green Peppers
1 Sweet Onion
1 Lbs Minute/Shaved Steak
1 Cup Shredded Mozzarella cheese / any cheese of your liking
1 Tbs Extra Virgin Olive Oil
1. Cut onions into long strings and sauté, on high, in olive oil until they’re translucent
2. Add steak to cooked onions and cook until it’s no longer pink
3. Preheat oven to 375º
4. Cut green peppers length wise. Remove seeds and ribs
4. Fill bottom of the peppers with a layer of shredded cheese
5. Layer on the onion and meat mixture
6. Add a final layer of cheese
7. Cook for 15-20 minutes. Until cheese is melted. If you want a softer pepper, add some water to the bottom of the pan and cover with tin foil.
“While some people are up at the crack of dawn to lace up their running shoes, others can’t fathom a workout before noon. Finding the perfect time to exercise is as much about personal preference as it is physiology. Exercise is supposed to feel good—but if muscles are tight in the morning or working out too late disrupts sleep, it can feel counterproductive.”
This mini meatball recipe posted by Brian Brijbag is a quick prep & a quick, healthy meal option! And it works for the 21 Day Fix!
-1lb lean ground beef -1/2 yellow onion, chopped – 2 egg whites – 1/2 cup quick oats – 1/4 cup ketchup – 1/4 cup tomato sauce – Salt, pepper and garlic powder to taste – 1 chopped orange bell pepper placed at the bottom of the cups (optional)
Spray muffin tin with nonstick spray. Mix all ingredients for meat then ball up and place on top of peppers(if you choose to do peppers). Drizzle ketchup on the top of the meat. Bake at 400 for 35-40 minutes or until meat is cooked.
And if you’re doing 21 Day Fix these are considered 1red, 1/4 green, and 1/2 yellow for 2 mini meatloaves!
Preheat the oven to 425 degrees F. Line a baking sweet with parchment paper. Heat one tablespoon of olive oil and the ghee in a skillet over medium heat. Add the onions and sprinkle with salt. Cook on low heat for 30-40 minutes, until dark brown and caramelized.
Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Place into a large bowl with the remaining two tablespoons of olive oil and rosemary.
In a separate skillet, cook the sausages until browned. Add the cooked onions and sausages to the bowl with the sweet potatoes and toss. Season with salt and pepper.
Spread out the sweet potato mixture evenly onto the prepared baking sheet. Roast for 30-35 minutes until the potatoes are soft and browned. Either refrigerate overnight at this point or proceed to the next step.
Place the sweet potato hash into a cast iron skillet and make three small wells to crack the eggs into. Crack eggs into the skillet and season lightly with salt and pepper. Bake for 15-18 minutes at 425 degrees F until the eggs are set.
Preheat oven to 425°F. Brush the bottoms and sides of twelve 2½-inch muffin cups with coconut oil. Set aside. Place cauliflower in a food processor. Cover and pulse until cauliflower is finely chopped but not pureed. Fill a large skillet with water to a depth of 1 inch; bring to boiling. Set a steamer basket in skillet over water. Add cauliflower to steamer basket. Cover and steam for 4 to 5 minutes or until tender. Remove steamer basket with cauliflower from skillet and set over a large plate. Let cauliflower cool slightly.
In a large bowl lightly beat eggs with a whisk. Stir in cooled cauliflower, almond meal, and pepper. Spoon cauliflower mixture evenly into prepared muffin cups. Using your fingers and the back of a spoon, press cauliflower onto bottoms and up the sides of the cups.
Bake cauliflower cups for 10 to 15 minutes or until cauliflower cups are lightly browned and centers are set. Place on wire rack but do not remove from the pan.
Meanwhile, thinly slice scallions, keeping white bottoms separate from the green tops. In a large skillet cook lamb, the sliced white bottoms of the scallions, and the garlic over medium-high heat until meat is cooked through, stirring with a wooden spoon to break up meat as it cooks. Drain off fat. Add green parts of scallions, tomatoes, and Mediterranean Seasoning. Cook and stir for 1 minute. Spoon lamb mixture evenly into cauliflower cups.
For herb pesto, in a food processor combine cilantro, parsley, mint, and pine nuts. Cover and process until mixture is finely chopped. With the processor running, slowly add oil through the feed tube until mixture is well combined.
Run a thin sharp knife around the edges of the cauliflower cups. Carefully remove the cups from the pan and set on a serving platter. Spoon herb pesto over cauliflower cups.
In a dry small skillet toast fennel seeds over medium-low heat for 1 to 2 minutes or until fragrant, shaking skillet occasionally. Remove from the heat; cool about 2 minutes. Transfer seeds to a spice grinder; grind to a powder. Add rosemary; grind until rosemary is coarsely ground. Transfer fennel and rosemary to a small bowl. Stir in oregano, thyme, garlic, and lemon peel. Store in an airtight container at room temperature up to 6 months. Stir or shake before using.