21 Day Fix Dinner: Buffalo Style Turkey Burger Wraps

A few things strike me as unbelievable this morning....

1. Summer break is nearly over :( I've really enjoyed my time with my little this summer. She's at SUCH a fun age.

2. We're in new house!! The transitition period between selling our previous home and closing on our new home was a bit rough for the whole fam (I think the dog took it the hardest, lol!), so it's nice to settle in.

3. I'm on day 3 (aka THE LAST DAY!) of my first round of 3 Day Refresh! I've really not hated ("loved" felt a tad too strong, haha!) this cleanse. It's SO different from any others I've done. And y'all, we eat pretty well most of the time. As a rule, I try to make as much of what we eat as I can and avoid overly processed alternatives when possible. But in the summer time....hot dogs just smell too good on the grill. And a cold beer on a patio? Umm I'll have another. So this has been a good mid-summer reset for me. Despite lbs not really being a focus for me, the scale is showing three lbs less today than it did on Monday. Ain't nobody gonna be made at that!

4. I've never blogged my fave recipe! I've shared this with a few of my clean eating challenges, and even posted it on the Fit Foodie Fam facebook page, but never here! So here you go!

Buffalo Style Turkey Burger Wraps

Ingredients:

1 lb. ground turkey

½  zucchini shredded (use your cheese grater)

1/2 cup shredded carrots (chop a little to make pieces smaller)

½ cup green onions, sliced

1 egg, beaten

1 tbsp EVOO or coconut oil

½ cup Frank’s Red Hot or Frank’s Buffalo sauce

Lettuce (for “buns”)

Carrot sticks

Celery stalks

Preparation: 

In a large bowl, combine turkey and next four ingredients till mixed (careful not to over mix, or you’ll end up with tough burgers!). Form into four patties. Heat oil over medium heat in nonstick skillet. Cook burgers for 4-6 minutes per side, until cooked through (inside no longer pink and/or reached internal temp of 165 degrees). Pour sauce into pan, and flip burgers to coat. Turn temp to low and let sauce “cook” into burgers for 2 minutes.

Serve wrapped in a lettuce leaf with carrots and celery.

**If you NEED/absolutelycan’tlivewithout ranch or blue cheese with wings, limit yourself to 1-2 tspns with your burger and only use the brand with the least number of ingredients you can find. 21 Day Fixers--try a dollop of greek yogurt to satisfy the need for something cool and creamy with the firey buffalo sauce!

Healthier Shrimp and Grits

I'm from the south. Born and raised in Texas. That means a few things are absolute truths:

1. When I say, "Would you like a Coke?", I prob mean Dr. Pepper :)
2. "Y'all" is a contraction I teach in my Language Arts class.
3. Football is a religion. When we planned our wedding, stern instructions were given that it was not to take place during football season (the husband neglected to give the same directions for babies though....lol!)
4. Our regional cuisine isn't always the most figure friendly (but I triple dog dare you to find one that is tastier!)

Moving to Houston after spending 3 years in Michigan meant that we were returned to the land of sweet tea and Tex-Mex. We weren't as familiar with cajun cuisine, but it sure didn't take long for us to warm up to it....or to notice that jeans weren't buttoning as easily as they once had.

I included this meal as a part of a clean eating challenge I hosted this week, and it received RAVE reviews; so I'm glad to share it with y'all. The pic isn't the best, so my apologies for that one...I didn't really intend to post this recipe, but peer pressure is fierce!!

If you're bummed you missed my clean eating challenge this month, you still have a chance to join in on my upcoming 21 Day Fix challenge--we will combine three fiercely important components to achieving long lasting results...
     *FITNESS (thirty minute workouts done in the comfort of my living room? Yes, please!)
     *NUTRITION (a clearly outlined nutritional plan that focuses on portion control, rather than calorie counting and incorporates Shakeology once a day as a dense--and delicious--nutrition boost!)
     *SUPPORT (a super positive, super pumped-up accountability group where we will share meal plans, recipe ideas, and keep each other focused and motivated)

If you want to join our challenge, comment below and I'll send you the details!!

Red Pepper Shrimp (aka lighter Shrimp 'N Grits!)
Adapted from Clean Eating Magazine

Ingredients:

For the grits:

1/2 cup quick-cooking grits

1/2 tsp garlic powder

1 tsp Worcestershire sauce

1/8 tsp ground cayenne pepper

1/2 tsp salt

¼ cup  + 2 tbsp (for serving) shredded cheddar cheese

For the shrimp:

1 medium red bell pepper, chopped

1 medium green bell pepper, chopped

12 oz peeled & deveined shrimp

1 tbsp  EVOO or Coconut oil

1 tsp paprika

1 tsp garlic powder

Pinch of cayenne

1/2 tsp ground black pepper

1/8 tsp salt

2 medium scallions, diced finely

Preparation:

1.       Prepare grits: In a medium saucepan, bring 2 cups water to a boil on high heat. Stir in grits and return to a boil. Then reduce heat to medium-low, cover and cook for 5 minutes or until liquid is absorbed. Remove from heat, stir in garlic powder, Worcestershire, cayenne, salt, and cheese; cover and set aside.

2.       Meanwhile, prepare red pepper shrimp: Heat a large nonstick skillet on medium-high. Add oil to pan to heat, then add peppers and lightly coat pepper with cooking spray. Cook for 6 minutes, stirring frequently, until pepper begins to lightly brown on edges. Set aside on a plate.

3.       In a medium bowl, combine shrimp with remaining ingredients, except scallions and cheese, and stir until well coated. Add mixture to skillet in a single layer and cook on medium-high, without stirring, for 2 minutes. Stir and cook for 2 more minutes, until shrimp is opaque in center. Remove from heat and stir in red pepper and scallions.

4.       To serve, divide grits among 4 dinner plates and sprinkle evenly with cheese. Spoon equal amounts of shrimp mixture over top.