Italian Style Chicken Burgers

Friday night after a fun date night on the golf course we came home starving and ready to eat.  In a hurry I whipped up a delicious Italian style dinner that left SO begging for me to make it again...every night.  I was in such a hurry I didn't get pictures while making the dinner, but at least I remembered the finished product!

Keep in mind for me to do this as a quick dinner, I have 3 burners on the stove going, the music blaring and SO doing dishes behind me...so I don't always measure. Ain't nobody got time for that!  Just follow along as best as you can and YOU know your tastes...don't be afraid to adjust. If you are in a rush and need to do all 3 at one time, start with the sauce, boil the broccoli water and then heat up the skillet for the chicken.  It gets all 3 done at the same time.  This meal is Whole30 compliant and got the boyfriend seal of "killer." Success!

I saute the burgers, steam the broccoli with a large sauce pan and metal strainer, and simmer the sauce (first blending in a Magic Bullet.)

Ingredients:

Italian Chicken Burgers

• 1 lb ground chicken
• Italian seasoning blend - I keep a container pre-made of Oregano, Basil and Thyme
• Minced garlic
• Sea Salt
• Fresh ground pepper
• Red pepper
• Extra virgin olive oil (EVOO)

Broccoli Side:

• 2 heads broccoli
• 1/2 lemon
• Fresh ground pepper
• Sea salt

Marinara Sauce:

• 1 16oz can organic diced tomatoes
• Italian seasoning blend 
• Minced garlic
• Sea Salt
• Fresh ground pepper
• Red pepper

Italian Style Chicken Burgers:

Mix ground chicken with spices; Tablespoon of Italian seasoning blend, and a couple pinches of each of the rest.  Form the ground mix into 4 patties.  Heat up a non-stick skillet  to medium with 1Tbspn of EVOO and a teaspoon of minced garlic.  Cook each one until golden brown on the outside and cooked thoroughly on the inside (about 6 minutes on each side.)  **IMPORTANT do not "press" your burgers down with the back of your spatula, no matter how much faster you want them to cook.  This does nothing but lose the great flavor inside!

Broccoli:

Cut each head into florets, toss with the juice of 1/2 a fresh squeezed lemon, pepper and sea salt.  

I steam by broccoli and most veggies, I don't have a steamer and I don't like using the microwave so  this is my measure to perfectly steam.  Boil 4 cups water in the bottom of a large sauce pan, set a metal strainer in the pan so that water come just short of touching the bottom., throw in broccoli, top with lemon slices and cover with a lid just small enough to fit INSIDE the strainer (if it hangs over the edge of the strainer you get water on the stove top.) This takes me 8-12 minutes depending on the veggies

Tomato sauce:

The simplest of all, combine 1/2  the canned organic tomatoes and 2 Tbsp Italian seasoning blend, and a very heavy teaspoon of each; garlic, sea salt, fresh ground pepper and red pepper into a magic bullet or food processor.  This should only take a moment, you don't want to puree the tomatoes but break them down into a thick liquid.  Add this mix and the remainder of the canned tomato to a saucepan and simmer on the stove.  Easiest homemade sauce possible!  

*Feel free to add in fresh tomatoes, mushroom, onions or peppers to this sauce for a veggie marinara!

Fresh Chicken Salad - All Natural - Whole30 - Paleo

I'm back in the saddle again...the Whole30 saddle, that is.  I've reigned in our household and eliminated all booze, sugars, grains...ahhhh the fun stuff.  I did not think quick enough to take a picture of my Day 1 creation but from here on out I'm going to make an effort to try and be a good blogger!  You might be wondering what this Whole30 thing is about and what can and cannot be consumed...for those of you fearful a quick list:

It's just beginning to turn warm in Indiana and so I wanted to make something light and cool to take a few days for lunch this week.  I didn't have to think too hard to come up with chicken salad so with some help from a few other blogs, I forged on for a Whole30 friendly fix.

The source of my inspiration came from Our Paleo Life which contains an AMAZING recipe for Paleo Lime Mayo.

Ingredients:

• 4 chicken breast, skinned and trimmed
• 1 Cup grapes, halved and quartered
• 1/2 Cup pecans, I press mine with the side of my butcher's knife to break into 1/4" size pieces
• 2 small apples
• 3 stalks of celery, halved and cut into 1/4" thick pieces
• 1 Tbsp of spice mix made equal parts: red pepper, salt, white pepper, garlic powder, cumin and sage (heavier on your favorite spices, lighter on your least if you prefer, just round out to 1 heaping tablespoon)
• 1/2 Cup Paleo Lime Mayo
• 1 Tbsp Sea Salt or Kosher Salt
• Romaine lettuce for shells

Directions:

• Make Paleo Lime Mayo and let sit for the time you prepare your chicken salad.
• Boil water on stove with the lime rinds from your Paleo Lime Mayo and 1 Tblspn Sea Salt add Chicken and boil 10-15 minutes or until done via thermometer. (You can't really over-boil chicken so I usually let mine go 15 minutes.)
• Drain and set aside to cool. (I take this time to chop my produce and nuts.)
• Hand shred chicken and toss with spice mix, add grapes, pecans, apples and celery.  Mix well and add 1/2 cup mayo.  
• Let sit in fridge for 20 minutes prior to serving.
• Serve in boats of romaine lettuce with a side of carrots for a fulfilling and yummy lunch!