Fit Food… Norwegian Seafood Burgers

Little Man has become a little bit more adventurous in the foods he’ll try. Whenever we go grocery shopping if he wants to pick something out and it’s a healthy choice I’ll always let him add it to the shopping cart. He surprised me on one of our trips to H-E-B when he picked up a package of salmon burgers that contained blue cheese. I pan fried them for him one night and he gobbled it up telling me it was almost as good as a traditional beef burger. My adult taste buds loved these burgers but I couldn’t believe he wasn’t turned off by the pungent blue cheese.

Being that he is such a burger lover I always keep my eyes open for recipes to try.

Norwegian Seafood Burgers

Last weekend a recipe for these Norwegian Seafood Burgers came into my email from MyFitnessPal and I figured I should give them a try to see how they rated in Little Man’s book.

These seafood burgers are packed with protein and heart-healthy omega-3 fatty acids from the salmon, scallops, and shrimp.

… and no, these were not a hit with him but I loved them. I had enough ground up seafood mix to make four patties to freeze and defrost for later use.

Norwegian Seafood Burgers

Makes 6 Servings

Stars of the Show:

  • 1 slice whole wheat bread, turned into breadcrumbs in the food processor
  • 12 oz salmon filet, skin and bones discarded and cut into 8 pieces
  • 6 oz scallops
  • 6 oz shrimp, peeled and deveined
  • 2 green onions, thinly sliced
  • 1 tbsp dried dill
  • 2 tbsp mayonnaise
  • 1 egg, beaten
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2 tbsp olive oil
  • red leaf lettuce
  • whole wheat hamburger buns, for serving

And Action:

Add the salmon, scallops, and shrimp to the food processor and pulse until smooth. Transfer the mixture to a large bowl and add the breadcrumbs, green onions, dill, mayonnaise, egg, salt and pepper. Stir well to combine. With moistened hands, form into 6 patties. Place them on a baking sheet and chill in the fridge for 10 minutes.

Heat the olive oil in a large nonstick pan over medium heat. Add the burgers and cook until golden brown, about 5 minutes per side. Serve on a whole wheat hamburger bun with the lettuce. Enjoy!



Fit Food… Sheet Pan Smoked Sausage and Peppers

Sheet Pan Smoked Sausage and Peppers

Work nights require quick and easy meals with easy clean up. This Sheet Pan Smoked Sausage and Peppers was super simple to put together and on the table in under 30 minutes.

You can serve this as is or with a side of rice or on hot dog buns for smoked sausage and pepper sandwiches.

The only bad thing about this recipe is that it didn’t make for any leftovers and it was my favorite meal of this week. So I’ll be doubling the batch next time.

Sheet Pan Smoked Sausage and Peppers

Makes 4 Servings

Stars of the Show:

  • 1 package smoked turkey sausage link (12 oz), cut into four pieces and then cut lengthwise
  • 1/4 cup BBQ sauce
  • 1 red bell pepper, sliced and halved
  • 1 orange bell pepper, sliced and halved
  • 1/2 red onion, sliced
  • 1 tbsp olive oil
  • 1 tbsp balsamic glaze
  • 2 garlic cloves
  • salt and pepper, to taste

And Action:

Preheat oven to 425 degrees. Spray a baking sheet with nonstick cooking spray.

Toss the sausages in a Ziploc with the BBQ sauce.

Place the peppers and onions on the baking sheet and toss with olive oil, garlic, salt and pepper. Drizzle with the balsamic glaze. Add the sausages to the baking sheet.

Roast for 25-30 minutes until veggies are caramelized and sausages are golden. Enjoy!

Fit Food… Microwave 3-Minute Omelette In A Mug

I try to make it a point to provide Little Man and myself with a healthy nutritious breakfast most days but sometimes I fail and pour us a bowl of cereal when we are pressed for time.

After coming across an idea for an omelette made in a mug with use of the microwave there is no longer that excuse. You can fuel your body with what it needs to get going to function on the right track every day in less than 5 minutes with this recipe.

All this took was me grabbing a microwaveable mug with two eggs and a snack sized baggie filled with some meat and veggies and throwing it into my lunch bag. When I got to work I went to the break room and made my breakfast. Even had one male coworker ask how I did it and saw him the next morning making his own version and offered an appreciative thank you.

Microwave 3-Minute Omelette In A Mug


This Microwave 3-Minute Omelette in a Mug is protein packed and so versatile. It can be switched up based on whatever veggies and meat you have on hand. I served my omelette with a side of fruit and my breakfast kept me full until lunchtime. No snack needed.

Microwave 3-Minute Omelette In A Mug

Makes 1 Serving

Stars of the Show:

  • 2 eggs
  • 1/2 yellow bell pepper, diced
  • 2 slices ham, diced
  • 1/4 cup fresh spinach
  • salt and pepper, to taste

And Action:

Crack the eggs into a microwaveable mug and whisk them with a fork. Add the rest of the ingredients and stir to combine.

Microwave for a minute and a half then stir. Microwave for about another minute. Enjoy!

Home Happenings… Cheese-Stuffed Burger Sliders

Cheese-Stuffed Burger Sliders

If it’s a burger or taco Little Man can’t say no to it so I knew these Cheese-Stuffed Burgers would be a no-brainer. Problem is I have never been able to successful cook a burger patty on the stovetop until now!

Finally!! Because nothing beats a homemade cheeseburger.

Based on the size of these sliders I’m assuming in the past my burgers never turned out properly because I made the patties too thick.

The simple salt and pepper crust on the burgers was all that was needed.

Delicious and super simple weeknight meal that will be added to our dinner rotation. Although next time, I will use regular hamburger buns because the Kings Hawaiian Sweet Rolls were not hefty enough to support the patties and they got soggy.

Cheese-Stuffed Burger Sliders

Makes 6 Servings

Stars of the Show:

  • 1 lb ground beef
  • salt, to taste
  • ground black pepper, to taste
  • cheddar cheese, cubed
  • 1 package King’s Hawaiian Sweet Rolls
  • Optional toppings: sliced tomato, red onion, lettuce, sriracha mayo

And Action:

Separate the ground beef into 6 equal portions and divide those portions in half. Take one of the halved portions and flatten it in your hand to form the bottom of the patty.

Add two cheddar cheese cubes to the center of the patty.

Wrap the other halved portion of the ground beef and form it over the cheese and press the meat together to seal in the cheese. Season both sides generously with salt and pepper.

Preheat a skillet on medium heat for 10 minutes. After preheated, carefully coat the skillet with a light layer of cooking spray.

Add the sliders to the skillet frying on one side until browned, about 4 minutes. Flip and finish cooking the other side, about 4 minutes or to desired doneness.

Serve immediately on the Kings Hawaiian Sweet Rolls and add desired toppings. Enjoy!

Fit Food… Sheet Pan Steak and Rainbow Veggies

Nothing is better than steak night to me… well grilled steak and loaded baked potato night is the best thing ever.

Sheet Pan Steak and Rainbow Veggies

This Sheet Pan Steak and Rainbow Veggies is pretty damn good though without all the carbs and fat I’m trying to avoid while working towards my Mexico vacation Summer body.

What’s great about this recipe is that it’s all prepared on a single baking pan for an easy to clean up effortless dinner and it looks restaurant quality without the work or price tag. I scored a package of 7 sirloin steaks for a little over $17. I mean, c’mon!! That’s cheap.

Another great thing about this recipe is that you can switch up the protein and veggies like I did here with the Chicken and Rainbow Veggies. Use whatever you have on hand.

Sheet Pan Steak and Rainbow Veggies

Makes 2 Servings

Stars of the Show:

  • 1 1/2 cups angel sweet tomatoes
  • 1/2 cup baby carrots
  • 1 yellow bell pepper, diced
  • 1 red onion, diced
  • 10 asparagus spears, trimmed
  • 3 tbsp olive oil
  • sea salt, to taste
  • ground black pepper, to taste
  • garlic powder, to taste
  • 7 sprigs of fresh thyme
  • 2 (8 oz) sirloin steaks
  • 1 garlic clove, minced

And Action:

Preheat oven to 400 degrees.

Lay the tomatoes, baby carrots, yellow bell peppers, onions, and asparagus in a single layer on a baking sheet trying not to overlap each veggie group.

Season with olive oil, salt, pepper, and onion powder. Lay a sprig of thyme over each veggie group.

Bake for 15 minutes. Toss veggies and bake for another 15 minutes.

Season the steaks with olive oil, salt, pepper, and minced garlic.

Push the veggies to the side and make room for the steak to place the steak in the middle of the pan. Place the remaining two sprigs of thyme over the steaks. Place the baking sheet back in the oven and bake for 10 minutes or until desired doneness.

Let the steak rest for 5 to 10 minutes before cutting the steak. Serve with the veggies. Enjoy!