Ground Chicken Burger Recipe
Ingredients:
14 oz skinless boneless chicken thighs
4 hamburger buns
4 oz green lettuce (shredded into large pieces)
6 oz tomato (sliced)
2 oz red cabbage (sliced into ribbons)
2 oz onion (diced)
1 tbsp garlic (minced)
2 tbsp parsley (chopped)
1 medium egg
3 tbsp all-purpose flour
0.5 cup olive oil
2 tbsp olive oil
4 tbsp plain Greek yogurt
2 tbsp unsalted butter
0.5 tsp salt
0.5 tsp. ground black pepper
0.5 tsp garlic powder
How to Make It:
1. Grind the Chicken: Slice 14 oz skinless boneless chicken thighs into small cubes then place them in a food processor and process until the texture resembles ground meat.
2. Make the Patties Mix: In a large bowl, mix the ground chicken with 1 medium egg, 2 oz onion, 1 tbsp garlic, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, 3 tbsp all-purpose flour, and 1/2 cup plain panko breadcrumbs.
3. Mold the Patties: Divide the mixture into 4 equal parts, scoop each part into your palm, and press down lightly with a spoon. Use your fingers to mold around the edges.
4. Prepare the Buns: Leave 2 tbsp unsalted butter at room temperature to soften. Slice 4 hamburger buns in half then spread the softened butter over the cut sides of the buns.
5. Grill the Buns: On a griddle over small heat, place the buns buttered sides down and cook for around 2 minutes then remove from the heat.
6. Grill the Patties: Add 2 tbsp olive oil to the griddle then add the patties and grill for 5 minutes over low heat on each side until the meat is browned.
7. Assemble the Burger: Spread 4 tbsp plain Greek yogurt onto the insides of the buns then layer 4 oz green leaf lettuce, 6 oz tomato, 2 oz red cabbage, and the patties in between 2 bun halves. Sprinkle 2 tbsp parsley and enjoy.
Easy Roasted Broccoli
Ingredients:
14 ounces broccoli
1 tablespoon olive oil
salt and ground black pepper to taste
How to Make It:
Preheat the oven to 400 degrees F (200 degrees C).
Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.
Roast in the preheated oven until broccoli is tender and lightly browned, about 18 to 20 minutes.
Avocado & Strawberry Smoothie
Ingredients:
½ avocado, stoned, peeled and cut into chunks
150g strawberry, halved
4 tbsp low-fat natural yogurt
200ml semi-skimmed milk
lemon or lime juice, to taste
honey, to taste
How to Make It:
Put all the ingredients in a blender and whizz until smooth. If the consistency is too thick, add a little water.
Digestive Cookies
Ingredients:
½ cup (1 stick) chilled unsalted butter, cut into pieces
½ cup (33 g) wheat germ
6 Tbsp. (75 g) sugar
1 tsp. baking powder
1 tsp. kosher salt
1⅓ cups (167 g) whole wheat flour, plus more for surface
¼ cup (65g) milk
2 oz. chocolate (any percentage), chopped (optional)
1 tsp. refined coconut oil (optional)
How to Make It:
Step 1
Place racks in upper and lower thirds of oven; preheat to 350°. Process 1⅓ cups whole wheat flour, wheat germ, sugar, baking powder, salt, and butter in a food processor until butter virtually disappears and you have a fine, floury meal. Add milk and pulse until a damp and crumbly dough forms.
Step 2
Turn dough out onto an unfloured surface and gently knead just to bring it into a ball; flatten into a disk. Lightly flour surface and roll out dough until just shy of ¼” thick. Lightly flour cookie cutter and punch out cookies, dusting with more flour as needed to avoid sticking. Dust any excess flour off of cookies with a dry pastry brush.
Step 3
Using a spatula, transfer cookies to 2 parchment-lined baking sheets. Gently knead scraps together, reroll, and punch out more cookies. Discard any scraps (or bake as is and crumble over ice cream!).
Step 4
Prick each cookie 3 times with a fork and bake, rotating baking sheets top to bottom and front to back halfway through, until bottoms and edges are browned, 15–18 minutes. Let cool on baking sheets (cookies will crisp up as they cool).
Step 5
If using, melt chocolate and oil in a microwave-safe bowl in the microwave in 20-second increments, stirring after each burst, until mostly melted and smooth, about 1 minute total. (Alternatively, melt in a heatproof bowl set over a saucepan of simmering water, stirring occasionally, until melted; do not let bowl touch water.) Stir chocolate mixture until fully melted, then continue to stir until slightly cooled and thickened, about 3 minutes. (This makes it easier to get a thick layer of chocolate on the cookies.)
Step 6
Using a small offset spatula or butter knife and working one at a time, spread a scant 1 tsp. chocolate over the flat underside of each cookie. Using the edge of the spatula and starting from one side and working your way to the other, gently and quickly press a few lines into chocolate as desired. Chill cookies on baking sheets until chocolate is set, about 10 minutes.
Step 7
Do ahead: Cookies can be made 3 weeks ahead. Store airtight at room temperature.
Texas Caviar
Ingredients:
1 pint cherry tomatoes, quartered
1 (15 ounce) can black-eyed peas, drained
1 (15 ounce) can black beans, drained
1 (8 ounce) bottle zesty Italian dressing
1 green bell pepper, chopped
½ onion, chopped
1 bunch green onions, chopped
2 jalapeno peppers, chopped
1 tablespoon minced garlic
½ teaspoon ground coriander
1 bunch chopped fresh cilantro, or to taste
How to Make It:
Mix together tomatoes, black-eyed peas, black beans, Italian dressing, bell pepper, onion, green onions, jalapeño peppers, garlic, and coriander in a large bowl. Cover and chill salad in the refrigerator for about 2 hours.
Toss salad with desired amount of cilantro to serve.
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