Turkey Burgers

Truthfully, I wanted to make up this recipe to use up the rest of the avocado we had sitting around. You could add dill pickle, make a bun with the chicken soup meal replacement, or do a million other things!

My favorite part was the seasoned turkey. It was anything but bland. Yum!

• 1 lb. ground turkey
• 1/2 t. Onion powder
• Garlic powder
• 1/2 t. Salt
• 1/2 t. pepper
• 1/2 t. Mustard powder
• 1/2 t. Italian seasoning
• 1/2 t. Parsley
• 2 t. Worcestershire sauce

Combine the seasonings and the ground turkey sand form them into 4 patties. Grill or cook in a frying pan. Top the patties with avocado or guacamole, a slice of tomato, and wrap it up in a cabbage leaf. Serve with a salad or rutabaga fries!

Avocado Egg Salad

We had leftover hard boiled eggs from Easter and I thought I might eat up a few before they go bad. I found this recipe for egg salad and changed it up a little to be Profile friendly.

• 2 hard boiled eggs, chopped
• 1/4 cup avocado, mashed
• Paprika to taste
• Salt and pepper to taste
• Bell pepper

Simply combine all ingredients and spoon into a halved bell pepper, romaine lettuce leaf, or even a chicken soup meal replacement bun! If you have extra fat allotted, you could certainly add some mayo too! I’m saving my other fat for some hummus with my veggies.

My avocado wasn’t as ripe as I usually like, so mine isn’t as creamy as I had intended. Still, this was still a tasty way to eat some eggs!

Tuna Boats

I’m not a huge fan of fish, but for some reason I love a good tuna salad. We didn’t have time to cook a huge dinner tonight, so easy tuna salad hit the spot!

• 4 oz. canned tuna, drained
• 4 tsp. Miracle Whip Light
• 1 Tbs. sugar-free sweet pickle relish
• 2 leaves of romaine lettuce
• 1/2 c. chopped tomato

Mix the tuna, Miracle Whip, and pickle relish in a bowl. Spoon it into the romaine leaves, top with the chopped tomato. I added some mini bell peppers on the side to help me get more veggies. Yum!

Meal Replacement Sloppy Joe Mix

I’ve heard it said that as a Profile member, you either are a fan of the chili meal replacement or the sloppy joe mix, but usually not both. I’ve tried both now and I definitely love the sloppy joe mix! It has an almost sweet taste to it, just like a good sloppy joe should.

I made mine over a bed of cauliflower rice and added some shredded cheddar cheese on top for my fat. I gobbled this up and I’ll probably get a box of these when I have my next appointment! Yum!

Mock Beef Stroganoff with Zucchini

It snowed today so I was in the mood for something warm and creamy! Enter this faux beef stroganoff.

• 1 lb. lean hamburger
• 1 can French onion soup or beef broth
• 1 onion, chopped
• Sliced white mushrooms
• Fat free sour cream
• 3 large zucchini, shredded or spiral cut into “noodles”

Sauté the hamburger with onion and sliced mushrooms. Add about 1 cup of French onion soup and simmer. Meanwhile, blanch the zucchini in salted boiling water just until tender. Add about a cup of the sour cream to the meat mixture, or more depending on your preferred consistency. Don’t cook the sour cream too long or it will curdle! Serve over the drained zucchini “noodles.”

This was a hit with the whole family! Or course you could use stew meat, ground turkey, or even chicken!

Cabbage Steaks

There’s nothing steak-related in this recipe except the shape of the cut cabbage. However, it gets two thumbs up just the same!

• 1 cabbage
• Olive oil
• Garlic powder
• Black pepper

Preheat the oven to 400 degrees. Remove the outermost leaves of the cabbage and slice the remaining head into 1-1 1/2 inch slices or steaks. Brush both sides with olive oil and place on a foil-lined cookie sheet. Sprinkle garlic powder and black pepper over the steaks and bake for 30-35 minutes. You’ll want a little bit of a brown crispy edge on your cabbage leaves.

I made mine with a grilled chicken breast seasoned with this from Aldi:

This tastes just like Mrs. Dash, but it’s much cheaper! I dipped my chicken in a little hummus for my fat. Yummy dinner!

Bun-less Burgers

Tonight I wanted comfort food, so we had burgers with a twist! Instead of eating a bun, I swapped it for a big old cabbage leaf.I made the rutabaga fries  we first made a few weeks ago but added a copy-cat Red Robin seasoning. Double yum!

Here’s the recipe for the Red Robin copy-cat seasoning:

• 1/8 cup sea salt
• 1/8 cup paprika
• 1 Tbs. garlic powder
• 1/2 Tbs. onion powder
• 1/2 Tbs. chili powder
• 3/4 tsp. Black pepper
• 3/4 tsp. cumin
• 3/4 tsp. dried basil
• 1/4 tsp. oregano

Zucchini Lasagna

We’ve had some zucchini in our fridge for a week and it was time to use it up! I found a recipe online that included ricotta and other things we didn’t have, so this was a clean out the fridge and pantry kind of meal!

• 3 zucchini sliced into “lasagna noodles” with a mandolin
• 1 can of crushed tomatoes
• 1/2 jar pizza sauce (check nutrition info for low sugar ones)
• 1 package frozen spinach, thawed and drained
• 1 lb. ground beef
• Sliced provolone (or shredded mozzarella)
• Minced garlic, to taste
• 2 chopped onions

Bake the zucchini noodles at 375 degrees for about 9 minutes on a greased baking sheet. Meanwhile, sauté the beef, onion, and garlic. Drain. Then, add in the tomatoes and the pizza sauce. Squeeze as much water out of the spinach as possible and add to the beef mixture. Let simmer for 15 minutes.

In a 9×9 pan, layer in the zucchini noodles and the meat mixture. Alternate layers until the pan is nearly full.

Top the last layer with the provolone slices. You could certainly use mozzarella too, but we had provolone on hand. Cover with foil and bake for 20 minutes at 375 again. Uncover and cook another 10 minutes.

Yum! We all agreed we’d eat this again! I paired mine with a spinach salad and got one n a ton of veggies for this meal! The family each had garlic bread with it. Anybody got a recipe for carb-free garlic bread? Haha! Enjoy!

Hearty Vegetarian Chili with Beans Meal Replacement

I received a sample of the chili from my coach last week and I haven’t had a chance to try it until today. I like my chili with beef and beans so I was afraid this might be a tough sell. When I opened the pouch I was pleasantly surprised with a bold wave chili spice smells!

If you make the chili according to direction you probably won’t feel even remotely full. I added some cooked cauliflower rice, leftover fajita veggies and some shredded cheddar cheese.

I was slightly disappointed in 2 things: the small portion of beans (I think I had 3?) and the need for salt. I always add salt to the creamy chicken soup meal replacement too, so maybe I should just calk it up to my taste buds! All in all I’d eat it again with the veggies. It certainly filled me up!

Cabbage Enchiladas

When it comes to enchiladas, we are a house divided. I much prefer green sauce while my husband will only eat red. It makes it a little more expensive, but we all get what we want!

This time around we omitted the tortillas to make them Profile-friendly. This is where the cabbage comes in–as a replacement for a tortilla!

• Enchilada sauce
• Ground beef or sliced chicken breast
• Cabbage leaves
• Bell peppers
• Onion
• Taco seasoning
• Shredded cheddar cheese
• Fat-free sour cream

Preheat the oven to 350 degrees. Blanch the cabbage leaves in boiling water so they will fold without cracking or breaking. Brown your beef or cook the chicken with taco seasoning. Sauté the vegetables with your meat until soft.

Stuff the cabbage leaves with meat and vegetables, then roll them up like an enchilada. Cover the cabbage rolls with extra enchilada sauce and cheddar cheese. Bake for 20 minutes.

When the enchiladas come out of the oven, top with sour cream and serve!