{Comfort Food Improved} Soyrizo Scrambled Eggs

I get excited when I can recreate a comfort food into a healthier version, without compromising flavor. 

I love chorizo. I grew up in New Mexico, so it was available just about anywhere. My favorite way to have it is along side scrambled eggs. The problem with chorizo is that is very greasy and full of fat. My husband won't touch it because it always makes him bloated and gives him heartburn. 

I found a healthy swap, though. I have to admit, I was hesitant to try it. I'm not a fan of meat substitutions, but I'd like to still enjoy one of my favorite comfort meals without the guilt. My swap for traditional chorizo is Soyrizo. It's considerably less in fat, meatless, vegetarian and vegan friendly, and you honestly cannot tell a difference in taste. It has all the flavor, and in my option, a better texture than traditional chorizo. 

Breakfast, brunch, lunch, or dinner...this dish always gets gobbled up whenever I make it. 

Soyrizo Scrambled Eggs

Ingredients:

12 oz soyrizo

2 medium red potatoes

2 generous handfuls of baby spinach

6 eggs

1/3 c cashew milk (or whatever milk you have on hand)

Salt & pepper, to taste

Directions:

1. In a non-stick skillet, heated to Medium, break up and brown the soyrizo. It will darken in color and crumble.

2. While soyrizo is cooking, in the microwave, "bake" the potatoes, whole, for 5-7 minutes on High. With care, remove potatoes and cut into small cubes. Add the potato cubes to the browning soyrizo. Stir and allow the potatoes to cook with the soyrizo for about 2-3 minutes. Reduce heat to Med-Low. 

3. To the pan, add the baby spinach and stir. Allow the spinach to wilt and soften. 

4. Meanwhile, in a bowl, whisk the eggs, milk, and salt and pepper together. 

5. Add the eggs to the skillet.  Best way to scramble eggs is to think "low and slow."  Keep your heat turned down and allow them to cook slowly. This will give you the best texture. Stir and cook eggs and remaining ingredients until eggs are cooked through (they will appear to be firm). 

Serves 4. 

Baked Turkey Burgers

What's for Dinner?

Baked Turkey Burgers 

I've never baked a burger before, but I figured it was doable since I bake meatloaf and meatballs. I love burgers, but they always feel like a chore when I have to stand over the skillet and babysit them while they cook. This definitely seemed to free up some time so I could get my sides ready while the burgers did their thing in the oven. 

Ingredients:

48 oz ground turkey 

1/4 c Worcestershire sauce

2 eggs, whisked

1-1/2 tsp garlic powder

1-1/2 tsp onion powder 

2 tsp ground black pepper

2 tsp kosher salt

Directions:

1. Preheat oven to 425 degrees. 

2. In a large bowl, thoroughly mix together all ingredients (I use my bare hands for this to make sure everything is evenly distributed). 

3. Line 2 baking sheets with foil. If using extra lean turkey, spray the foil with non-stick spray or oil to prevent the burgers from sticking. 

4. Using a 1/2-cup measuring cup, pack the measuring cup with meat mixture, and then remove the mixture from the cup and form into a round patty (about 4-inches in diameter*). Using a measuring cup will make your patties uniform in size and ensure even baking. Do this with the remaining meat mixture. You should end up with 12 burger patties. Place each patty on the lined baking sheets (6 per sheet). 

5. Bake for 18-20 minutes. Patties should be cooked through and starting to brown on top/edges. 

Serve them up however you prefer. Yields 12. 

*You won't need large buns for these. If you make 4-inch round patties, they will shrink to about 3-inches in size. 

I decided to put mine on a whole wheat bun with pepper jack cheese, avocado, spinach, mustard and bacon. 

This was another satisfying meal for the entire family. And much easier to prepare because I didn't need to stand over a hot grill or skillet to flip the burgers. 

I really hope you enjoy this recipe after you make it. I'd love to hear your thoughts! Leave a comment before you go. 

Ranch Turkey & Veggies

I'm like any other mom. There's plenty of evenings that I notice it's 4:30-5:00, and I have no clue of what I'm making for dinner. That's no always a bad thing. Those are the nights when I throw together ingredients I have on-hand, and a new yummy dish is born. 

What's for Dinner?

Ranch Turkey & Veggies

2 lbs ground turkey

3 calabacita (or zucchini), cut into bite-size pieces

15-20 baby carrots, sliced

1 yellow or red bell pepper, cut into bite-size pieces

1 Tbs dill paste

2 tsp garlic powder

2 tsp onion powder

2 tsp black pepper

2 tsp kosher salt

1-1/2 Tbs extra virgin olive oil

1/4 c lemon juice

extra Salt and Pepper, to taste

1. In a large pot on medium heat, brown the ground turkey. Once browned, drain meat of excess moisture. 

2. Meanwhile, in a small bowl, whisk together dill, garlic & onion powders, salt, pepper, oil, and lemon juice. Set aside. 

3. Add all veggies to the ground turkey on the pot. Pour dill mixture over veggies and stir. 

4. Continue to stir every few minutes so veggies cook evenly. It's ready to serve when veggies are cooked through to your liking (I prefer mine to still have a little bit of a crunch).  Add more salt and pepper, depending on your preferred taste. 

Yields 9 servings.