Kaitlynn lives in Benton, Arkansas. She is an aspiring author, wellness enthusiast, and enjoys sharing her health journey with others. See the archives of her articles at mysaline.com/kaitlynn.
Let’s face it, there’s usually a stigma around “healthy food.” Salads make me sad. It’s boring. I can’t eat what I want.
So many of us strive for better foods to put into our bodies, but the idea of eating chicken, broccoli, and rice everyday kind of puts a damper on things. But, what if there were better options? What if eating healthy wasn’t something that made you dread dinnertime?
After years of going back and forth with my own weight, I’ve learned that if I truly want work on my health, I’m going to need to eat things that I’ll actually enjoy and that don’t put me in a “diet” mindset. Diets are temporary, but healthy eating as a lifestyle is much more sustainable. My hope is that with content like this, I’ll be able to show you that healthy foods are anything but boring, and you can incorporate them into your life.
Kaitlynn explains how to make a better burger.
DISCLAIMER
I am not a licensed dietitian, nutritionist, or coach. Although I have taken classes for those subjects, my content is based on personal experience and what has worked for me. Additionally, my content is more geared towards healthy living (not necessarily weight loss). I find when I focus on how I feel instead of the number on a scale, I do better physically and mentally.
Now, let’s get down to business (If you sang that like the song from Mulan, then we just became best friends). One of my favorite recipes that I use a lot when I meal prep is something that I hope you’ll love. If you enjoy a burger and fries, this will be right up your alley. Can you say “Cheeseburger Bites?” That’s right. I said what I said. A healthier version of a classic drive-thru favorite. Also, if you eat vegetarian or vegan, there are easy swaps that you can make, so don’t run away just yet.
Recipe:
- 1lb Ground Turkey (or Vegetarian ground substitute)
- 1 Large Egg (or Vegan egg replacer / Flax seed)
- ½ Cup Shredded Cheese (or Nutritional Yeast for Vegan / Dairy Free)
- ½ Cup Breadcrumbs (if not binding well, feel free to add more)
- ¼ Cup Ketchup
- ¼ Cup Mustard
- ¼ Cup Dill Relish
- 1 tsp. Onion Powder (Or grate in about half an onion but who has the time?)
- 1 tsp. Garlic Powder
- 1 tsp. Salt
- 1 tsp. Pepper
Most everything on the list past the breadcrumbs can be altered in measuring to your taste, but this is just what works for me. Also, I bake mine in a 12-count muffin pan, but you could switch your portion sizes to accommodate your needs.
Now, let’s get cooking!
Preheat oven to 400˚ F.
Begin cooking your meat in a pan on the stove until it is cooked through.
While the meat is cooling a little, mix remaining ingredients in a separate, large bowl until combined.
Add meat and mix until it is combined.
Grease a 12-count muffin pan. I use some olive oil spray just so the food will hold its shape and come out easier.
Use a spoon to fill each well of the tin. They won’t rise much, so don’t be afraid to put it to the top of the well.
I make sure to pack them with the spoon, so they keep their form better when I take them out.
Bake in the oven for about 25 minutes, or until the cheese is a nice, golden color.
Remove from oven, let them cool slightly, then pop them out of each well (using a fork helps), and serve them!
If you need ideas for side dishes for this recipe, I typically love throwing some chopped sweet potatoes in the air fryer and having a side salad of spinach, arugula, tomatoes, and red onion.
I hope you get to enjoy this recipe!
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