Turkey Burgers

Warm weather means it's time to fire up the grill! This simple recipe requires minimal prep work and just a short cooking time, perfect for entertaining or a busy weeknight dinner. These delicious turkey burgers turn out juicy and flavorful every time!

Turkey Burgers
Yield: 4 patties

Ingredients

• 16 oz Jennie-O 93% lean ground turkey
• 1 Tbsp gluten free plain dried breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp (heaping) garlic powder
• 1/4 tsp (heaping) onion powder
• 2 tsp Worcestershire sauce

Directions

1. Add ground turkey to a medium mixing bowl. Sprinkle in breadcrumbs, spices, and Worcestershire sauce.
2. Gently break up meat to evenly incorporate seasonings.
3. Divide mixture into 4 equal portions and shape into patties about 1/2-inch thick.
4. Grill to desired level of doneness.
5. Serve on gluten free bun topped with cheese, tomato, lettuce, onion, pickles, bacon, avocado, ketchup, mayo, mustard, etc.
6. Enjoy!

Recipe adapted from Cooking Classy.

Homemade Taco Seasoning

While convenient, those small packets of taco seasoning found at the store for a quick and easy Mexican dinner often contain gluten (and when they don't, they're crazy expensive). Chances are good that you already have the individual spices in your cupboard at home, so mix up your own blend of seasonings to save on the cost while still getting food on the table in a jiffy!

Homemade Taco Seasoning
Yield: seasoning for 2 lbs ground meat

Ingredients

• 1 Tbsp paprika
• 1 Tbsp chili powder
• 1 1/2 tsp cumin
• 1 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Directions

1. Mix spices in small bowl; set aside.
2. Brown meat (ground beef, turkey, chicken, etc.) in skillet over medium heat. When no longer pink, drain excess fat and liquid.
3. Add seasoning to meat and stir until well combined.
4. Serve with your favorite taco fixings!

Recipe adapted from my 7 Layer Dip.

Spicy Vegan Hot Corn Dip

This zesty dip is packed with bold Mexican flavors. And the best part? It doubles as both an appetizer and a side dish. Win!

Spicy Vegan Hot Corn Dip
Yield: about 4 cups

Ingredients
Sauce:

• 1 cup raw cashews, soaked in water overnight
• 1 cup almond milk
• 1/3 cup nutritional yeast
• 1 Tbsp lemon juice
• 1 Tbsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt

Dip:

• 2 (15 oz) cans Mexicorn, drained
• 7 oz can mild diced green chiles, drained
• 1 cup Daiya cheddar style shreds
• 1/2 cup sliced green onions

Directions

1. Preheat oven to 350°F. Grease small baking dish with nonstick cooking spray; set aside.
2. In large bowl, combine Mexicorn, chiles, Daiya shreds, and green onion; set aside.
3. Drain water from cashews. In high powered blender (such as Nutri Ninja), combine cashews, milk, nutritional yeast, lemon juice, chili powder, cumin, garlic powder, and salt. Blend on high until smooth and creamy. Pour sauce over veggies in mixing bowl and stir to combine.
4. Transfer mixture to prepared baking dish. Bake on center rack for 15-20 minutes, or until dip begins to bubble and lightly brown on top.
5. Remove dip from oven and serve immediately with your choice of tortilla chips, chopped veggies, or other dippers!

Notes

• As written above, the dish is more mild in terms of spiciness. Want to kick it up a notch? Increase the level of heat by adding cayenne pepper, hot sauce, and/or chopped jalapeño.
• This dish can be made ahead of time, so feel free to prep it all the night before and bake when you're ready the next day. Simply cover with foil (to prevent over-browning) and bake away!

Recipe inspired by Peas and Crayons.

Vegetarian Lentil Tortilla Soup

Looking for a new recipe to add to your meal prep rotation? Make this flavorful soup in advance and enjoy it for lunches or dinners all week long! It’s fabulous the next day (because all those spices have a chance to mingle together), and it freezes well, too!

Vegetarian Lentil Tortilla Soup
Crock Pot Recipe (8-10 servings)

Ingredients

• 1 onion, diced
• 1 bell pepper, diced
• 4 cups vegetable broth
• 15 oz can diced tomato, with liquid
• 1 cup mild salsa
• 6 oz can tomato paste
• 15 oz can black beans, drained & rinsed
• 15 oz can pinto beans, drained & rinsed
• 15 oz can corn, drained
• 3/4 cup dried lentils
• 1 Tbsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/8 tsp cayenne pepper
• 1/2 cup heavy cream (optional) - Feel free to use cream cheese or cashew cream in place of the heavy cream. Or skip the cream altogether! This recipe can be made without it, as seen in the photo above. Let your dietary preference(s) be your guide!

Directions

1. Add all ingredients, except heavy cream, to slow cooker.
2. Cook on high 4-6 hours or low 7-8 hours, until dried lentils are cooked through and veggies are tender.
3. If using cream, stir in just before serving.
4. Ladle soup into bowls and add all your favorite toppings to individual servings. Dig in and enjoy!

Topping Suggestions

• shredded cheese
• sour cream
• sliced green onions
• fresh cilantro
• chopped red onion
• sliced black olives
• diced avocado
• crushed tortilla chips

Recipe adapted from Peas and Crayons.

Vegan Spinach Artichoke Dip

Craving comfort food? This warm, oven-baked dip has all the makings of its traditional counterpart (think: ooey-gooey, creamy goodness) without any of the dairy!

Vegan Spinach Artichoke Dip
Yield: small baking dish

Ingredients

• 1 cup raw cashews, soaked in water at least 2 hours
• 1 cup almond milk
• 1/3 cup nutritional yeast
• 1 Tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 cups chopped onion
• 1 Tbsp minced garlic
• 8 oz bag frozen spinach, thawed & drained
• 13.75 oz can artichoke hearts, drained & chopped
• 7.1 oz package Daiya mozzarella style shreds

Directions

1. Preheat oven to 375°F. Grease small baking dish with nonstick cooking spray; set aside.
2. Saute onion in olive oil over medium heat until translucent and tender. Place onions in mixing bowl with minced garlic, spinach, artichokes, and Daiya shreds; set aside.
3. Drain water from cashews. In high powered blender (such as Nutri Ninja), combine cashews, milk, nutritional yeast, lemon juice, garlic powder, and salt. Blend on high until smooth and creamy. (This sauce is delicious on its own, almost like alfredo for gluten free pasta... just a suggestion!) Pour sauce over veggies in mixing bowl and stir to combine.
4. Transfer mixture to prepared baking dish. Bake on center rack for 25-30 minutes, or until dip begins to brown and is mostly set.
5. Remove dip from oven and serve immediately with your choice of crackers, tortilla chips, chopped veggies, or other dippers!

Recipe adapted from Simply Quinoa.

7 Layer Dip {Dairy Free}

This Mexican dip is the ultimate party food with all of the flavor and none of the dairy!

7 Layer Dip {Dairy Free}
Yield: 8x8 pan

Ingredients
Dip:

• 16 oz can refried beans
• 8 oz container guacamole (or 1 cup homemade)
• 1 cup cashew cream (recipe prepared with 1/2 cup water)
• 1/2 cup dairy free Daiya cheddar style shreds
• 1 small Roma tomato, chopped
• 2 green onions, sliced
• 1/4 cup sliced black olives (optional)

Spices:

• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/8 tsp garlic powder
• 1/8 tsp onion powder

Directions

1. Spread refried beans in even layer on bottom of dish.
2. Spread even layer of guacamole over beans.
3. In small bowl, mix cashew cream with spices. (This can be made in advance to let flavors develop.) Spread evenly over guacamole, to edges of pan, to prevent avocado from browning.
4. Sprinkle cheddar shreds over spiced cashew cream.
5. Top with chopped tomato and sliced green onions. Add sliced black olives, if desired. (I just didn't have any in my pantry when I made it!)
6. Refrigerate at least a few hours, or overnight, before serving.
7. Scoop with tortilla chips and enjoy!

Creamy Garlic Stuffed Pork Chops

Stuffed with a creamy garlic cheese filling for a juicy inside and coated in golden panko breadcrumbs for a crispy outside, these pan-fried cutlets are tender, bursting with flavor, and come together in about 30 minutes!

Creamy Garlic Stuffed Pork Chops
Yield: 4 pork chops

Ingredients
8 oz cream cheese, softened
1/2 tsp black pepper
1/2 Tbsp garlic powder
1/2 cup shredded cheese
2 strips bacon, cooked & crumbled
4 boneless butterfly-cut pork chops
salt, to taste
pepper, to taste
8 toothpicks
1/2 cup almond flour
2 eggs, beaten
1 cup panko breadcrumbs
4 Tbsp olive oil

Directions
1. Preheat oven to 350°F. Line baking sheet with foil and coat with nonstick cooking spray; set aside.
2. In large bowl, combine cream cheese, pepper, and garlic powder with fork, stirring until thoroughly mixed. Stir in shredded cheese and bacon. Set aside.
3. Season all sides of pork chops with salt and pepper. Spoon 1/4 of cream cheese mixture onto each pork chop. Seal pork chop closed with two toothpicks.
4. Coat stuffed pork chops first in almond flour, then egg, and lastly breadcrumbs.
5. Heat olive oil in pan over medium heat. Fry pork chops for 2-3 minutes per side, until breadcrumbs are brown and crispy. Remove chops from heat and place on prepared baking sheet.
6. Bake stuffed pork chops for 20-25 minutes, or until cheese is bubbling and starting to brown. Meat thermometer inserted in pork should reach 160°F.
7. Serve immediately and enjoy!

Recipe adapted from Tasty.

Slow Cooker Vegetarian Chili

According to my husband, this is the best chili he's ever eaten! That's a pretty strong testimony speaking to how awesome this recipe is, don't you think? After all, he did grow up in the land of soup, stew, and chili (aka Minnesota), so he has a lot of basis for comparison. ;)

Slow Cooker Vegetarian Chili
Yield: 4-6 main dish servings

Ingredients
1 cup lentils, raw
15 oz can chili with beans
15 oz can white beans, drained and rinsed
15 oz can black beans, drained and rinsed
14.5 oz can diced tomatoes
8 oz can tomato sauce
15 oz can vegetable broth (about 2 cups)
2 Tbsp chili powder
1 Tbsp cumin
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp salt
1/2 tsp black pepper

Directions
1. Add all ingredients to slow cooker and stir until well combined.
2. Cook on high 4-5 hours or low 8-10 hours. (If possible, uncover and stir every few hours throughout cooking time.)
3. Top individual servings with shredded cheese and/or sour cream.

Recipe adapted from Super Healthy Kids.