Monday, April 27, 2009

Menu Plan Monday

This week is a kitchen cabinet week. This means I am not going shopping due to a tighter budget, and we are making due with whatever we have in our cabinets and fridge:

Last week I tried out the Mexicali Casserole which I attached the recipe to. I thought it was OK, just OK. I would definitely make it again and keep it in the fridge for an easy go-to lunch. We all ate it, but it was a little plain and bland. Thanks!

: Spaghetti w/ meat sauce, broccoli and bread

: Spicy Turkey Burgers (Recipe Below) w/ attempted homemade buns- usually served on whole foods good

: Honey Mustard Chicken w/ String Beans and Rice

Thursday: Black Bean Chili w/ homemade corn bread and spinach

: Hearty Chicken Noodle Soup- w/ a secret ingredient....recipe to come

Saturday: Picadillo w/ Naan bread, brown rice and mixed veggies...recipe to come

Sunday: Slow Cooker Thai Chicken

Spicy Turkey Burgers
Originally got this recipe off of, but I have tweaked it a little to fit our needs. I also have it doubled so I can save some in the freezer.


  • 4 pounds lean ground turkey
  • 4 tablespoons minced garlic
  • 2 teaspoon minced fresh ginger root
  • 1.5 medium onions, diced
  • 1 teaspoon dried cilantro
  • 2teaspoon salt
  • 3 tablespoons Bragg's Amino Acids- (replacement for soy sauce)
  • 1 tablespoon freshly ground black pepper
  • 5 tablespoons paprika
  • 2 tablespoons ground dry mustard or even 2 tablespoons course mustard
  • 2tablespoon ground cumin
  • 1 tablespoon Worcestershire sauce
  1. Preheat the grill for high heat.You can also heat a frying pan and put a little oil in it.
  2. In a bowl, mix the ground turkey, garlic, ginger, onion, cilantro, salt, Bragg's Amino Acids, black pepper, paprika, mustard, cumin, and Worcestershire sauce. Form the mixture into 16 burger patties.
  3. Lightly oil the grill grate. Place turkey burgers on the grill, and cook 6 minutes per side, until well done.
  4. Serve with Fresh Spinach, Tomato and your favorite condiment. I love to use mayo, but my husband uses a hot pepper relish which he loves....
  5. Place extra patties on plastic wrap and individually seal them. When ready to use, place in refrigerator that morning or night before.

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