This week we made great use of our spiralizer! What's a spiralizer? Great question! We used it this week to turn cucumbers and sweet potatoes into noodles for a little asian themed side dish/light lunch. We've also used it before to create sweet potato chips, fries, and zucchini dishes (to replace pasta). 

"This simple-to-use machine produces spiral cuts, shoestrings and vegetable "noodles" for adding new texture to pasta dishes, stir-fries and salads." -Williams Sonoma

Here's the one we use (as well as the link): Spiralizer 

Another little surprise this week, was that we were able to purchase everything on our shopping list at Aldi! There was no running around like crazy people, hopping from store to store, to find all of our ingredients. AND, it's nice knowing that we're getting a great price for our products. I almost forgot to mention that last week, we were able to get boneless skinless chicken breasts for about $1.89 a pound at Aldi. We bought close to 10 pounds of chicken! We surely could not miss out on a deal like that.

Spinach Feta Turkey Burgers

http://lemon.press/recipe/spinach-feta-turkey-burgers/

Ingredients

  • 1 pound ground turkey
  • 1 cup oats
  • 2 egg whites
  • 10 ounces frozen spinach thawed, chopped, drained
  • 1 cup feta cheese crumbled
  • 1 tsp dried minced onion or finely chopped onion
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 pinch salt

Directions

  1. Thaw and thoroughly drain spinach. The best method I've found is wringing it out by hand.
  2. Add all ingredients into a large mixing bowl. Combine with your hands. Do not over mix.
  3. Form into 6 patties. Preheat kitchen griddle to medium heat and spray with non stick spray. If grilling, oil grill grate and bring to medium high heat.
  4. Heat burgers 8 minutes in griddler, or 4 minutes per side on the grill.

Serve warm on a toasted whole wheat bun

Sesame Sweet Potato Noodles

http://www.theorganicdietitian.com/sesame-sweet-potato-noodles/

Ingredients

  • 1 large sweet potato
  • 1 tablespoon olive oil
  • 2 tablespoons tahini paste
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons raw apple cider vinegar
  • 2 teaspoons raw honey or maple syrup
  • pinch crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1 green onion, diced
  • 1 tablespoon sesame seeds

Directions

  1. Cook the sweet potato in a 425 degree oven for 10 minutes (will not be fully cooked at this point).
  2. While the potato cools enough to handle make the dressing.
  3. In a small bowl whisk together the tahini, sesame oil, vinegar, honey, red pepper flakes, and salt.
  4. Set the dressing aside.
  5. Spirilize the sweet potato into noodles.
  6. In a medium sauté pan heat the olive oil and cook the sweet potato noodles for about 5 minutes (I like them slightly crunchy but cook longer if desired).
  7. Toss in the dressing, green onions, and sesame seeds.
  8. Serve warm or cold.
  9. Store in an airtight container in the fridge for up to one week.

Slow Cooker Honey Apple Pork Tenderloin

http://www.themagicalslowcooker.com/2017/01/30/slow-cooker-honey-apple-pork-loin/

Ingredients

  • 3-4 lb. pork loin (I use a center cut)
  • 2 granny smith apples, sliced and divided
  • 1 white onion, sliced
  • ½ cup butter, sliced
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ½ tsp. cinnamon
  • ¼ cup honey
  • ½ tsp. dried thyme or a few sprigs of fresh

Directions

  1. Cut slits on the top of the pork loin, I cut about an inch down. Plug in apple slices into the slits. Set aside.
  2. Add the onions and remaining apple slices down in the slow cooker. Lay over the slices of butter.
  3. Add the pork loin.
  4. Sprinkle the pork with the salt, pepper and cinnamon. Add the thyme.
  5. Drizzle over the honey.
  6. Cover and cook on LOW for 6 hours without opening the lid during the cooking time.

When the cooking time is done. Remove the pork onto a platter and let rest for at least 5 minutes. Slice and serve

Asian Sesame Cucumber Salad

http://www.willcookforfriends.com/2015/08/asian-sesame-cucumber-salad.html

Ingredients

  • 2 english or hothouse cucumbers, chilled
  • 2 large carrots
  • 1 tsp. Kosher salt
  • 2 TBSP rice vinegar
  • 1 TBSP fresh lime juice (about half a lime)
  • 2-3 TBSP honey, to taste
  • 1 tsp. Toasted sesame oil
  • pinch of red pepper flakes, to taste
  • ½-1 TBSP toasted sesame seeds (I used white and black, but either would work fine on their own)
  • 1 scallion, sliced
  • 2 TBSP fresh cilantro, chopped (optional)

Directions

If you have a spiralizer, use it to cut the cucumbers and carrots into long noodles.

  1. Place the spiralized cucumber into a strainer and toss with 1 tsp. kosher salt. Let the cucumber drain for 15-20 minutes to remove excess water.
  2. Meanwhile, in a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red pepper flakes, and sesame seeds.
  3. Once the cucumber has drained for a bit, spread it onto a layer of paper towels, or a clean dish towel, and gently pat out as much moisture as you can.
  4.  Place the "noodles" into a large bowl, and add 2-3 TBSP dressing, to coat. Toss to combine, then garnish with additional sesame seeds, sliced scallions, and fresh cilantro. Serve immediately. (Leftover salad can be stored in an airtight container in the fridge for up to a day, but keep in mind that the cucumber will continue to release excess water as it sits. If your salad becomes soupy, you can drain the water from the bottom of the bowl before eating.)

Grilled Lemon Herb Mediterranean Chicken Salad

https://cafedelites.com/2016/07/05/grilled-lemon-herb-mediterranean-chicken-salad-recipe/

Ingredients

Marinade/Dressing:

  • 2 tablespoons olive oil
  • juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
  • 2 tablespoons water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh chopped parsley
  • 2 teaspoons dried basil
  • 2 teaspoons garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • cracked pepper, to taste

4 skinless, boneless chicken thigh fillets (or chicken breasts)

Salad:

  • 4 cups Romaine (or Cos) lettuce leaves, washed and dried
  • 1 large cucumber, diced
  • 2 Roma tomatoes, diced
  • 1 red onion, sliced
  • 1 avocado, sliced
  • ⅓ cup pitted Kalamata olives (or black olives), sliced (optional)
  • Lemon wedges, to serve

Directions

  1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
  2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
  3. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
  4. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.

Shopping List

  • 4 skinless, boneless chicken thigh fillets (or chicken breasts)
  • 3-4 lb. pork loin (I use a center cut)
  • 1 pound ground turkey
  • 2 TBSP rice vinegar
  • 1 TBSP fresh lime juice (about half a lime)
  • 2-3 TBSP honey, ¼ cup honey, 2 teaspoons raw honey or maple syrup
  • Toasted sesame oil
  • ½ cup butter, sliced
  • Olive oil
  • juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons raw apple cider vinegar
  • 2 egg whites
  • 2 cucumbers, 1 large cucumber
  • 2 large carrots
  • 1 large sweet potato
  • 2 granny smith apples, sliced and divided
  • 10 ounces frozen spinach thawed, chopped, drained
  • 1 white onion, sliced
  • 1 green onion, 1 scallion, sliced
  • 4 cups Romaine (or Cos) lettuce leaves, washed and dried
  • 2 Roma tomatoes, diced
  • 1 red onion, sliced
  • ⅓ cup pitted Kalamata olives (or black olives), sliced (optional)
  • 1 tsp dried minced onion or finely chopped onion
  • pinch of red pepper flakes, to taste
  • ½-1 TBSP toasted sesame seeds, 1 tablespoon sesame seeds
  • ½ tsp. cinnamon
  • ½ tsp. dried thyme or a few sprigs of fresh
  • 1 cup oats
  • 1 cup feta cheese crumbled
  • 1/2 tsp garlic powder
  • 2 tablespoons tahini paste
  • 2 tablespoons fresh chopped parsley
  • 2 teaspoons dried basil
  • 2 teaspoons garlic, minced
  • 1 teaspoon dried oregano
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