Well we are almost 2 days in how are we doing? Feeling that six pack yet? If not don't get discouraged it will come!!! The fact that you are part of this challenge is awesome and the important thing! Stick with it!!!! So here is the next recipe!!!!
Recipe #2
Low Carb Chipotle Cheese Burger with Crunchy Kale Chips
Prep time: 15 minutes
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 4 servings
Serving size: 1 burger with cheese, 2 cups kale chips
Ingredients
1 lb ground dark turkey meat
4 cups baby spinach
½ cup Skinny Chef Cherry Chipotle Sauce
4 slices cheddar or pepper jack cheese
Instructions
4 cups baby spinach
½ cup Skinny Chef Cherry Chipotle Sauce
4 slices cheddar or pepper jack cheese
Instructions
Burger:
Preheat oven to 400 degrees.
Place the spinach in a food processor and pulse until finely chopped.
Add the turkey meat and the Cherry Chipotle Sauce, and pulse again 5 to 6 times to mix.
Form into 4 burger patties, 4-inches in diameter and transfer to a plate.
Heat a large skillet over medium high heat.
Add the olive oil and the burger.
Cook 3 to 4 minutes per side, turning once until the burgers are browned on both sides.
Slide into the oven and bake 20 minutes until the burgers are cooked through.
Kale Chips:
While the burgers are baking, prepare the kale chips. Set out two ungreased baking sheets with sides.
Rinse kale under cold running water and pat dry with a paper towel or dish towel.
Wrap kale in another layer of fresh paper towel or another dry dishtowel—kale must be dry in order to crisp up.
Squeeze and unroll.
Roughly chop leaves and discard stems or save to add to your favorite soup recipe.
In a large bowl, toss leaves with olive oil, Parmesan, sesame seeds, salt and pepper, rubbing leaves with your fingers to coat with olive oil and spices.
Transfer leaves between baking sheets and bake 12 to 15 minutes, stirring once or twice, until crisp.
Preheat oven to 400 degrees.
Place the spinach in a food processor and pulse until finely chopped.
Add the turkey meat and the Cherry Chipotle Sauce, and pulse again 5 to 6 times to mix.
Form into 4 burger patties, 4-inches in diameter and transfer to a plate.
Heat a large skillet over medium high heat.
Add the olive oil and the burger.
Cook 3 to 4 minutes per side, turning once until the burgers are browned on both sides.
Slide into the oven and bake 20 minutes until the burgers are cooked through.
Kale Chips:
While the burgers are baking, prepare the kale chips. Set out two ungreased baking sheets with sides.
Rinse kale under cold running water and pat dry with a paper towel or dish towel.
Wrap kale in another layer of fresh paper towel or another dry dishtowel—kale must be dry in order to crisp up.
Squeeze and unroll.
Roughly chop leaves and discard stems or save to add to your favorite soup recipe.
In a large bowl, toss leaves with olive oil, Parmesan, sesame seeds, salt and pepper, rubbing leaves with your fingers to coat with olive oil and spices.
Transfer leaves between baking sheets and bake 12 to 15 minutes, stirring once or twice, until crisp.
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