Burger on a Salad

In need of a quick and light dinner during the week? I always have some type of ground meat in my freezer (beef, chicken, turkey), so turning them into grilled burgers and serving it over a salad is one of my go-to quick weeknight dinners! I have included a couple variations, but most of the time I just throw together whatever fresh vegetables I have in house into the salad! It is also a great way to mix up a leftover burger for lunch the next day. 

Burger on a Salad Four Ways_pwm

Greek: chopped romaine lettuce or mixed greens, peeled & sliced cucumber, chopped tomato, diced red onion, crumbled feta cheese, drizzled with bottled greek dressing or homemade tzatziki sauce

Asian: shredded cabbage and kale, diced red pepper, chopped cucumber, chopped sugar snap peas, slivered almonds or peanuts, drizzled with bottled asian dressing (or homemade with mashed garlic, soy sauce, rice vinegar, olive oil, sesame oil)

Mexican: chopped romaine lettuce, corn kernels, black beans, diced avocado, shredded cheddar cheese, chopped tomatoes, mix salsa and light ranch together for the dressing

American: Chopped romaine lettuce, chopped tomatoes, diced red onion, shredded cheddar cheese, chopped dill pickles, reduced fat thousand island or honey mustard dressing

Adapted from Beef It’s Whats for Dinner Recipe Collection


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Greek Chicken Skewers with Fresh Oregano Pesto

A delicious Greek take on a grilled chicken skewer. Add in zucchini slices to the skewer for more veggies. Serve over orzo tossed with olives, lemon juice, and feta crumbles. 
1 pound skinless, boneless chicken breasts, cut into 32 cubes
24 cherry tomatoes
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
1 lemon
2 garlic cloves
1/4 cup fresh oregano leaves
3 tablespoons extra-virgin olive oil

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Turkey, Kale & Oat Meatballs

A healthier take on the classic meatball. A great way to sneak in more vegetables into your diet, inside the meatball! Serve over spiralized zucchini and a homemade tomato marinara for a vegetable packed meal. 


½ cup quick-cooking rolled oats
6 oz kale, stems removed and leaves roughly chopped (about 4 cups)
1 clove garlic, finely minced
¼ cup chopped yellow onion
1 large egg
2 Tbsp grated Parmesan
¼ cup skim milk (optional)
1 tsp salt free Italian seasoning
½ tsp salt
1 pound lean ground turkey Continue reading

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Green Eating: Healthy for the Body and the Planet!

Today is Earth Day! Healthy eating and sustainable eating go hand in hand. Try one or more of these tips to help reduce your carbon footprint and improve the environment! 

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Support Your Local Community: Shop your local farmers market and buy locally produced items like fruits and vegetables. Eating food that’s in season where you live lets you choose the highest quality, most nutritious produce, while cutting down on imported foods that come with a heavy fossil fuel cost.

Try Meatless Meals: Meat production is inefficient and environmentally costly, it takes more water to raise cattle than it does to plant produce. Cattle ranching has contributed to forest destruction to make way for grazing land. Simply cutting back on your meat consumption can make a difference: try going meatless once a week – Meatless Monday!

Eat with the Seasons: A peach at the height of summer is fragrant, juicy, and flavorful. The same peach in winter, though, is hard, mealy, and bland, and has probably traveled many miles to get to your plate. Fresh fruits and vegetables tend to lose nutrients every day after they are picked, so locally grown in-season produce is high in nutrients & tastes better!

Grow Your Own: Growing a garden lets you enjoy fresh, delicious produce that tastes better than anything you could ever get at the store. It could save you money, and it also decreases your dependence on a food system that relies on fossil fuels to get produce to market.

Try New Things in the Kitchen: Knowing a few basic cooking techniques – how to make a stock, stir-fry vegetables, cook whole grains, whip up a salad dressing – can help you to reduce your carbon footprint and save you money. Restaurant meals and prepared foods require more water and energy to produce, and entail more waste. When you are at ease in the kitchen, you can find creative uses for leftovers, garden produce, and foods that are in season or on sale.

Limit Your Waste: A large amount of food is thrown away every day in the United States. Cutting down on waste is an easy and gratifying way to save money and reduce your impact on the earth. Shop with a menu in mind: buy small amounts of perishable foods (meat, dairy, fresh produce) at a time, and use them right away. Clean your fridge every week, so you can use what you have before it goes bad.

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Chicken with Artichoke Pan Sauce

This easy recipe for pan seared chicken with a freshly made artichoke pan sauce is perfect for a weeknight spring meal. Serve with fresh vegetables and whole wheat orzo or couscous for a complete meal. 
1 cup low-sodium chicken stock
2 Tbsp flour
2 Tbsp olive oil, divided
1 1/2 tsp grated lemon rind
2 Tbsp fresh lemon juice, divided
1 tsp garlic powder
4 (6-ounce) skinless, boneless chicken breasts
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
Cooking spray
1/2 cup thinly sliced shallots
1 Tbsp chopped fresh rosemary
2 oz pancetta, finely chopped
1 Tbsp chopped fresh garlic
1/2 cup dry sherry
1 cup frozen artichoke hearts, thawed and halved
4 tsp chopped fresh flat-leaf parsley, divided

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Corned Beef Hash with Root Vegetables

St. Patrick’s day is right around the corner! I know I plan on making Sean’s Favorite Baked Corned Beef with a side of Cabbage. I usually make reuben sandwiches with the leftover corned beef, but this year I was thinking about making a hash instead! Check out this recipe from Martha Stewart.

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3 1/2 cups low-sodium chicken broth
8 oz yukon gold potatoes, peeled and cut into 1/2 inch dice
8 oz carrots, peeled and cut into 1/2 inch dice
8 oz parsnips, peeled and cut into 1/2 inch dice
8 oz turnips, peeled and cut into 1/2 inch dice
3 Tbsp olive oil
1 small onion, halved and sliced into 1/4 inch slices
8 oz corned beef, cut into 1/2 inch dice
2 Tbsp grainy mustard
4-6 eggs, fried (or any method you prefer)
freshly ground pepper Continue reading

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Kale Artichoke Dip

Superbowl Sunday is this weekend! If you are either hosting a party or attending one, I am sure you will be surrounded by plenty of unhealthy, high calorie appetizer foods. If you make and bring your own healthy option, you will know what can fit into your healthy lifestyle. Try this lightened up kale & artichoke dip for a healthy alternative, and serve with fresh veggies and/or whole wheat pita chips.

12oz frozen artichoke hearts, thawed
10oz frozen kale, thawed and drained
4oz light cream cheese, at room temperature
1/4 cup grated parmesan cheese
1 cup plain nonfat yogurt
1 Tbsp minced garlic
1/4 tsp salt
1/2 cup shredded part-skim mozzarella Continue reading

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