Combine all ingredients. Allow to rest for one hour to meld the flavors.
Hack: This recipe can be used in many ways. It’s full-flavored and powerful so a little goes a long way! It can be used as a dip, a dressing or to marinade meats. At a ¼ the calories and ⅓ the fat, it makes a healthy substitute for mayonnaise when making potato/pasta salads and sandwich salads such as egg or tuna.
Hack: I use full-fat yogurt because I like the mouthfeel, taste and thicker texture as opposed to low or nonfat. If you prefer your dip even thicker still, drain the yogurt in the fridge overnight by using a cheesecloth-lined mesh colander. Place the colander in a bowl to catch the excess liquid.
Welcome to Cynthia Eats! I have been a foodie since, well, forever, having garnered an intense appreciation of all things food from my father.
As a young girl, I would pour through cookbooks to create dishes and desserts for my parents and brothers. My favorite was a community cookbook distributed by our local church.
When I got married, I found a new “best ever” cookbook by Betty Crocker. In both I appreciated the basic ingredients (all of which I could most likely find in my kitchen already) and the consistently tasty results.
I have always enjoyed creating food for my family, both as a young girl and as a married woman with children of my own.
But time marches on and the time came that I found myself in the position of having to cook only for me. Eventually, the thought of preparing meals for one started to become a chore.
As I began to speaking to other single people, I found a similar train of thought. It’s hard to create a meal for one. All that shopping. And prep. And dishes. Three times a day. Every. Single. Day.
Grabbing something at the drive thru or convenience store on the way home seems easier, right? Or throw a frozen dinner in the microwave. Bar food with a few friends, maybe?
So Why Am I Here, Exactly?
Because I very much enjoy good food, that way of life was not sustainable for me. I began to look into different ways to create fresh, healthy, whole food meals that are quick and easy to make and/or can be prepared in larger portions to freeze for effortless “Grab and Go” meals.
And then I thought…why not start an online community where we can all come together to share our thoughts and ideas (and recipes!!) about this? Because although my friends are quick to call me a know-it-all, I’m pretty sure that’s not the case! 😉
Please join me in endeavoring to get back to healthier and more enjoyable eating habits. Feel free to comment on my posts or email me a great recipe or idea that I can share with everyone. And maybe the delivery guy can take the night off.
Mix the first 7 ingredients (chicken through salt/pepper) in a bowl until thoroughly incorporated. Shape into 4 patties. Cook in pan preheated pan 5-7 minutes on each side until the internal temperature reaches 165℉. Top each patty with 1 slice of swiss cheese, 1 tablespoon Thousand Island, tomato and lettuce. Serve on a whole-wheat bun.
Hack: Place burgers on a cookie sheet and place them in the freezer until frozen. Put individually into sealable sandwich bags and then into a sealable freezer bag or freezer container. The rolls can also be frozen in the same manner.
Hack: To extend the shelf life of romaine, separate leave and wash. Dry in a salad spinner or with paper towels. Place lettuce leaves in a sealable plastic bag or container with paper towels between each layer to absorb moisture. Replace paper towels if they become soggy.