Hey everyone. So I had hoped to have more recipes for you guys this week. Unfortunately I’m only 1 for 3 in my new recipe attempts. Besides that I’ve just been making a lot of my staples this week. All things you’ve seen before.
But here we go, my eats for the week plus my one new recipe. Thanks as always to Jenn for hosting!
Roasted brussel sprouts with bacon and ground beef with peppers
Salmon (cooked in foil) with mashed potatoes and chives. (Yes I know white potatoes aren’t paleo. But they came in our vegetable delivery. Can’t waste them)
Cauliflower rice with chicken burgers (keep reading for the recipe)
Left over salmon with roasted peppers and onions
Pre-workout carbs aka sweet potatoes. Diced, sautéed, covered and cooked until soft.
Decided it was time to drink grown up tea (loose leaf) instead of the little pre-made bags. Went to a local tea place (Coffee and Tea Exchange) and picked up Blood Orange tea. Amazing!
And finally, the recipe. This is collard greens and bacon with an herb chicken burger. Ground chicken has a really interesting consistency. It’s super sticky. And when it’s cooked, it’s a lot denser than turkey or beef. But it was a nice change. And was on sale for $2.50/lb. Which was awesome.
- 1.25 lbs ground chicken
- 2 tsp tarragon
- 2 tsp dill
- 2 tsp garlic powder
- 2 tsp onion powder
Mix all of your ingredients together. Make burger patties. Remember that the thicker they are, the longer they will need to cook. I try to make mine on the flat side. I then put them in a hot pan with some ghee (or use whatever cooking oil you want). Cooked them for maybe 8 minutes per side? I’m not really sure. I should have paid attention but since we have the meat thermometer, I just cooked them until they reached an internal temperature of 165 (F).