On the Menu Monday

We didn't cook as much as I would have liked this week. We ate leftovers on Tuesday and ate out for dinner on Wednesday, Thursday, and Saturday...eek. Not good for the budget or our waistlines, but there's always time to start fresh.

turkey burgers with roasted broccoli and cauliflower

Turkey Burgers

1 lb ground turkey
1/2 red onion
1/2 cup bread crumbs
1/4 grated parmesan cheese
1 egg
1 dry ranch packet (we sometimes use Fiesta ranch)
A few splashes of worcestershire
2 cloves garlic

Mix all ingredients well in a bowl, form into patties, and grill as you wish. We cook them in a pan on medium heat.

These are a staple in our house. They are so good that we probably have them at least once a month. The rice looking dish is a box of Near East couscous, an all-time favorite of mine. We love this roasted broccoli recipe, so we decided to try adding cauliflower too. They weren't as crispy but still very good. Peyton even asked for a second helping. This is a big big deal, proof...

Skinny coconut shrimp with skillet potatoes

What a keeper! So delicious and much better for you than the fried version. Luckily, my mom was able to watch Peyton while Josh and I did the breading assembly line. I followed a reviewers advice and baked them on a cooling rack on top of a cookie sheet. (see below)

They turned out nice and crispy. I recommend rubbing the cooling rack with butter versus cooking spray. We didn't make the sauce because we already had sweet chili sauce in our fridge. You really don't need it. After much coaxing and bribing with applesauce, Peyton finally tried a shrimp and loved it! The potatoes are Josh's creation that he makes every now and then. They're the bomb.

Skillet potatoes

5 slices of bacon
1/2 onion
3 cloves garlic
a few pinches of italian seasoning
5 new potatoes, cubed

Cut bacon in slices and being cooking in a pot on medium heat. Once browned, add onion and garlic and stir until onions are tender. Stir in the potatoes, italian seasonings, and cover. Remove lid when potatoes are tender (around 8 minutes), stirring occasionally. Remain on medium-low heat and let them crisp up a little. Enjoy!

Salmon with sweet chili glaze

This was a stretch for me to get out of my "tilapia zone." I was pleasantly surprised. We will definitely use the glaze again, but will try searing the salmon in a pan. That's how Josh's restaurant made their yummy salmon when he was a waiter during college. We tossed the asparagus in a little olive oil and then broiled it. The quinoa is my mom's specialty. We added some edamame and chicken bouillon while boiling it. It adds a fun taste and P loves it. Plus it's packed with protein.

Let's end on a sweet note...

this boy loves frozen yogurt.