Greek Turkey Burgers with Raspberry Mint Aioli are a deliciously juicy grilled turkey burger topped with tangy feta cheese, red onion, and baby spinach dressed with a slightly sweet raspberry vinaigrette. They are topped with an amazing Raspberry Mint Aioli sauce, which isย mayonnaise mixed with a touch of raspberry vinaigrette, a little garlic, and a hint of mint.
This One Pot Lasagna recipe has all the classic lasagna flavors that you love: pasta, sausage, basil, tomato, cheese… lots of cheese. Except this recipe is SO SIMPLE to make! It all comes together in one pot and is ready in under an hour.
For a more traditional lasagna made in a 9×13 pan, pop over to this Homemade Lasagna recipe! Or for something that is made in just 30 minutes, pop over to this Skillet Lasagna.
My love for lasagna is a life long love. When I was little, vegetarian lasagna was my requested birthday dinner every year. My Mom made her lasagna with carrots, zucchini, and cottage cheese. That is why I still like zucchini and carrots in my lasagna recipe. I truly love cottage cheese in my lasagna too, however, my husband would probably die of grossness if I put cottage cheese in his lasagna, so we opt for ricotta cheese instead.
Back in the day I did not eat meat. Strictly vegetarian from age 12 to 27! It all stemmed from a bad dream that still haunts me if I think too hard about it. EWWWWW.
Now-a-days I like a meat lasagna recipe. In this recipe I use a mild Italian turkey sausage. You could also opt for an Italian pork sausage.
Lasagna can be super labor intensive to make. That is why I love this recipe for One Pot Lasagna. It all comes together in my dutch oven. There is no precise layering required! It is easy to make and easy to clean up.
If you do not have a Dutch Oven (I use my 5 quart Le Creuset), you can use any heavy pot that has a lid and is oven safe (about 5-8 quarts in size).
Start by sauteing your onions, garlic, and carrots in olive oil. Once the onions have softened, about 5 minutes, add the sausage and cook thru while crumbling. If you use pork sausage you will want to drain some of the fat off before moving on to the next steps;
Pour in a jar of your favorite marinara sauce. Pour 1 cup of water into the empty marinara jar and shake it with the lid on. Now pour that into the pot. Stir to combine everything.
Break 10-12 oven ready lasagna noodles into 3-4 pieces each. Nest those pieces into the sauce, making sure each piece is covered in sauce.
Dollop the top of the sauce with tablespoons of ricotta cheese.
Sprinkle the cut zucchini on the top.
Place the lid on top and pop it in the oven for 30 minutes.
Then remove the lid and sprinkle with the mozzarella cheese. Bake for an additional 10 minutes. If you want the cheese a little browned, like the picture below, you can turn on the broiler for a few minutes… but watch it carefully so it doesn’t burn the cheese.
Let the Dutch Oven Lasagna rest for 5-10 minutes before serving.
I usually reserve lasagna for the weekend or for a Sunday night family dinner. However, with this easy lasagna recipe you can plan this for a weeknight.
I like to pair this recipe with a green salad or a caesar salad. Sometimes we will have garlic bread as well.
If your family likes this dinner recipe, here are a few other Italian inspired recipes from Mom’s Dinner to check out:
I hope you give this recipe for One Pot Dutch Oven Lasagna a try in your kitchen!
Love-Susie
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
This Lemon Penne with Oven Roasted Broccoli is such a bright and light pasta recipe! When you want pasta, but you don’t want something heavy like a Ragu, this Lemon Penne is going to become your go-to. It is bursting with fresh lemon flavor and lightly caramelized oven roasted broccoli. Perfect pasta dinner for summer!
This recipe is a highly requested dinner at my house. My husband and I have been eating it for years. It started as a recipe from Ina Garten called Bow Ties & Broccoli. However, thru the years, I have morphed the recipe by removing this.. adding that… changing this… and it has now turned into this Lemon Penne with Oven Roasted Broccoli.
If you love broccoli you will love this recipe… on repeat!
For this recipe I prefer to oven roast my broccoli at 400 degrees for about 12 minutes. This leaves the broccoli nice and al dente so it still has a little bite. I think that texture holds up nicely next to the pasta.
Now if you like your roasted broccoli just a little more caramelized then you can either bump up the temp. to 425 and stick with the 12 minutes, or keep it at 400 and roast it a little longer, between 15-18 minutes. Just keep an eye on it to make sure your broccoli doesn’t burn!
However long you choose to cook your broccoli, just make sure to toss the pine nuts on the baking sheet for the last minute or two to give them a nice toasting. It really brings out the buttery almost bacon-y flavor of the pine nuts! YUM
How good does that sound, Lemon Garlic Butter Sauce! My mouth waters just from typing it.
This sauce is where the flavor is at in this recipe. It is a buttery sauce with a burst of fresh lemon and a kick of garlic. Those flavors compliment the roasted broccoli perfectly!
It is a super simple sauce to make. You only need 4 ingredients:
In a sauce pan you melt the butter and olive oil together. Add the lemon zest and garlic and let it lightly simmer for a few minutes. Off the heat you add the fresh lemon juice and a little salt. That is it.
I have perfected this recipe thru the years to suit my families taste buds. You may want to try some different variations depending on your families palate. Here are some ideas to get you started:
To be totally honest, when we have this for dinner during the week I usually do not make an additional side dish.
To bulk up the dinner you can add a little Buttermilk Grilled Chicken or Marinated Grilled Chicken, and some garlic bread. Or if you are feeding kids, make these baked chicken meatballs for kids or toss some chicken nuggets in the oven with the broccoli!
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
This no-bake Lemonade Icebox Pie is a wonderful frozen dessert that is tart, sweet, and super delicious. This Icebox Pie is like a frozen ice cream pie with flavors of tart lemon and served topped with sweet raspberries. The crust is the perfect amount of salty sweetness that you want with the sweet creamy pie filling. We love that this is kind of a fool-proof dessert. You don’t need to be a expert baker to make this dessert recipe.
This Lemonade Icebox Pie is a great summer time dessert because it requires no baking time. Just a minute in the microwave to melt some butter.
Would also be a great dessert for a large group summer vacation because it will feed a lot of people.
The name Icebox Pie comes from the word “Icebox”, which is what they called early refrigerators. These Frozen Pies or Cakes were made and kept fresh/cool in the Icebox. You could also call an Icebox Pie a Frozen Pie, Freezer Pie, or Ice Cream Pie.
A traditional Icebox Pie is a mixture of fruit or fruit juices, eggs, and condensed milk. It is poured into a crust and then put in the freezer.
This recipe is SUPER easy. The only consideration when making this recipe is to be sure you have time for the pie to set up in the freezer.
Start by crushing the graham crackers or you can purchase graham cracker crumbs. I prefer to do this by pulsing them in a food processor. You could also crush them in a plastic baggie by rolling them or beating them with a rolling pin. Just make sure they are processed to the texture of sand.
Melt a stick of butter (YUM) and mix it in with the ground graham crumbs. You can do this by adding it thru the feed tube of the food processor and pulsing the mixture until it is combined. Or you can stir the mixture together by hand.
Lightly press the mixture evenly across the bottom of a 9 or 10 inch spring form pan. Using the bottom of a 1 cup measuring up is a great tool for this.
Place the crust in the fridge or freezer for 15 minutes to set up.
In a stand mixer with a whip attachment whip the heavy cream and vanilla until you reach stiff peaks (you will know you have stiff peaks when you lift up the blender and the peak that forms in the cream retains it’s shape).
While the mixer is running slowly add the sweetened condensed milk and thawed lemonade concentrate.
Now turn off the blender and sprinkle the lemon zest over the filling and fold it in by hand.
Pour the Lemonade filling over the prepared crust.
Cover the pan and pop it into the freezer and let it set for 12+ hours.
When you are ready to serve the pie, pull it out of the freezer about 10-15 minutes ahead of time. After it has sat at room temp, remove the spring form ring. Cut the pie into wedges and serve with a fresh raspberry garnish.
If you enjoyed this recipe for Lemonade Icebox Pie check out some of these other delicious and easy lemon dessert recipes from Mom’s Dinner:
Some additional dessert recipes we love!
Enchilada Zucchini Boats are a super flavorful and fun twist on traditional enchiladas. It is a great way to have enchiladas but keep it low carb and little healthier. In this recipe you will use a zucchini instead of a tortilla!
If you love this recipe you will also love the Supreme Pizza Zucchini Boats!
But if you are like… “hold up, I want traditional enchiladas!!”. Then pop over to one of these recipes to get your enchilada fix: Chicken Enchiladas, Enchilada Skillet, or Beef Enchilada Casserole.
Here are the items that you need to make Zucchini Enchiladas, plus some tips on a few ingredints.
Beef– An 85/15 ground beef works great here because it has enough fat to be flavorful but not too much fat to be greasy.
But, use whatever beef you have or your family likes!
Enchilada Sauce– You can use store-bought or homemade red enchilada sauce in these zucchini enchiladas.
Cheese- Use whatever shredded cheese your family likes, or whatever you have on hand. I used a mild cheddar in these photos, but Monterey Jack, Colby Jack, or Pepper Jack will all work perfectly!
Preheat the oven to 350 degrees. Prep a 9×13 casserole dish by pouring half of one can of enchilada sauce over the bottom. Set aside.
In a large skillet sautรฉ the onions, peppers and garlic in oil until they are fragrant and softened, about 4-5 minutes.
Next, add the ground beef and crumble it while it cooks thru. Drain excess grease before moving on.
Off the heat mix in the seasonings/spices, chopped cilantro, and half a can of enchilada sauce (5 oz.).
While the beef cooks, prepare the zucchini boats.
Start by trimming the stem end, then slice the zucchini in half, lengthwise. Using a spoon, core out the center of each zucchini half.
Pro Tip: Be careful not to dig all the thru, this is the “boat” part that holds the enchilada filling.
Lay the cored zucchini boats in the sauce, divide the beef mixture evenly between the zucchini boats.
Top the filled zucchini boats with the remaining can of enchilada sauce and sprinkle with the shredded cheese.
Cover the pan with foil and bake at 350 for 20 minutes. Then remove the foil and bake for an additional 10 minutes.
Pro Tip: If your zucchini are extra large or extra thick you may want to add 10 minutes to the covered cooking time.
Serve the Enchilada Zucchini Boats topped with Greek yogurt or sour cream, fresh cilantro, sliced avocado or guacamole.
They are great served with Mexican Rice or Cilantro Cauliflower Rice, chips with salsa or Pico, and refried beans or cilantro pineapple side dish.
These are an EXCELLENT make ahead dinner for busy weeks. Simply prep completely and pop in the fridge for 1-2 days.
When you are ready to bake, pop in a 350 degree oven, cook for 30 minutes covered, then remove the foil and bake another 10 minutes.
If you love having Mexican food for dinner check out these other Mexican inspired recipes from Mom’s Dinner.
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
It’s been a long hot week and I know just what you need: a cold and refreshing cocktail that isn’t sugary. A drink that is made with delicious fruity flavor and a few bubbles. Let me mix you up a Raspberry Vodka Soda, it’s My Favorite Summer Cocktail.
The Raspberry Vodka Soda is a super easy-to-make cocktail that is refreshing and not sweet, or sugary but is full of raspberry flavor, and fresh citrusy lemon. It is an easy to drink cocktail, so you can have 2 or 3 and not feel like you just drank a candy bar’s worth of sugar.
[Read more…]Never eat a plain grilled chicken breast again… unless you want to, then do! But if you want an excellent way to take your grilled chicken to the next level this recipe for Grilled Chicken & Vegetables with Horseradish Cream Sauce is for you…
We have all had a grilled turkey burger that is dry, overcooked, and under-seasoned! Let me save you from that fate ever again with this amazing recipe for Grilled Chili Lime Turkey Burgers. This is a perfectly seasoned and flavorful, juicy turkey burger recipe.
To make sure you end up with a well seasoned and flavorful grilled turkey burger I fill it with garlic, fresh lime zest, green chilies, and chili powder. These ingredients make a perfect compliment to the grilled turkey flavor.
And next time you fire up the grill check out these Juicy Turkey Burgers , Classic Hamburgers or Grilled Pork Burgers!
I am all about balance when I make my weekly meal plan. I do not strive to keep EVERY night low calorie, low carb or even healthy! Sometimes we have Sloppy Joes and fries or grilled steak and Cheesy Potato Casserole. Then sometimes we have Grilled Chicken Salad or Grilled Marinated Chicken Breast and Grilled Fresh Veggies.
I love this recipe for Chili Lime Turkey Burgers as a more “healthy” option to mix into our weekly meal plan. The lean ground turkey is a great healthy meat option and by adding all the seasonings and spices it still tastes decadent.
When we have these grilled turkey burgers for dinner I like to have baked sweet potato fries and skewered & grilled onions and peppers.
…However, in all honesty, if I’m too tired to make all those sides- I might just pull out some tortilla chips with salsa and guacamole to have on the side!…it’s better than the alternative- cereal!
Start by prepping your grill for direct heat.
Make a panade with 1 slice of white or wheat bread cut into small pieces, crust removed. Add in the milk, lime zest, drained can of diced green chilies, minced garlic, chili powder, onion powder, kosher salt and pepper.
Mix that all together until it makes a nice paste. This will keep your turkey burgers juicy while they are on the grill.
Add the ground turkey. You want to make sure you are using a 93% lean ground turkey. It has more flavor and has enough fat to keep your burgers from drying out.
Using a fork or clean hands lightly mix the mixture until the seasonings and chilies are incorporated evenly. Overmixing will create a tough turkey burger.
Divide your ground turkey mixture into 4 equal portions and for four ยผ lb turkey burgers.
Pro Tip: You can use a large round cookie cutter to form equal and really pretty patties!
Now press your thumb into the middle of each patty and make a small dent. That will help the burgers from shrinking into little hockey pucks on the grill.
Pro Tip: Cut a large piece of parchment paper into 4 small squares. Place them under each patty or between each patty if you are stacking the turkey burgers. This will make it super easy to pick up the raw turkey patties and put them on the grill without having them stick to the sheet pan!
Do NOT skip this step….Prep the grill grate by brushing it with a little olive oil. I also brush the raw turkey burger patties with olive oil. This will prevent the burgers from sticking to the grill.
Grill the turkey burgers over medium heat for about 4-5 minutes per side. Make sure your burgers are cooked thru to 165 degree internal temperature.
Let the burgers rest for about 5 minutes, uncovered, before serving.
I like to top my Chili Lime Turkey Burgers with pico de gallo, guacamole and lettuce. The pico de gallo and guacamole compliment the flavors in the grilled turkey burger perfectly, and the lettuce adds a little crunch. Some other good toppings for this burger would be:
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
These Chicken Kabobs are the perfect summer night dinner. The homemade BBQ sauce is full of bright flavors like mango, jalapeno, and tomato, balanced with the deep smoky flavor of chili powder and smoked paprika. All those flavors pair perfectly with the warm charcoal grilled chicken.
It's summer. It's 90 degrees. The kids have been in the pool for hours, and the last thing you want to do is head home and spend an hour in the kitchen. I've been there-and I know I'm not the only one. On those hot, exhausting days when everyone's hungry and no one has the energy to cook, that's exactly when you need this Easy Meatball Sub recipe.
This isn't a fancy, from-scratch dinner. It's a real-life solution that's quick and satisfying. I'm giving you full permission to use frozen meatballs and jarred marinara (perfect excuse to grab that half-empty jar from the fridge) to make a delicious dinner without the fuss. Add a few spices, melt the cheese, and pile it all onto buns. These Meatball Subs are flexible, foolproof, and 100% approved by tired parents and hungry kids everywhere.
[feast_advanced_jump_to]So, again, super flexible with the meatballs in this “recipe”. It just calls for store-bought frozen meatballs, just like this Instant Pot Spaghetti with Frozen Meatballs. You can use turkey, chicken, sausage, or beef meatballs. Whatever your family likes!
If you are a fan of Costco like we are, then you should definitely check out these Italian Beef Meatballs. They are our favorite:
These are the meatballs that I choose to use in my Easy Meatball Subs. They are seasoned to perfection and have an almost grilled flavor in the background.
But if you really want to make your own meatballs, these are delicious, easy and quick recipes for Instant Pot Italian Meatballs and Instant Pot Turkey Meatballs. Or you can check out these Baked Italian Meatballs or Chicken Meatballs.
As you have read previously, this recipe is super flexible! There are lots of ways you can customize Easy Meatball Subs to suit your family:
This is a great casual dinner that comes together quickly. So plan on side dishes that also come together quickly with very little effort. Some of my favorites are frozen green beans popped in the oven with a little extra virgin olive oil and salt and pepper, a big store-bought caesar salad, or pan sauteed zucchini with garlic and parmesan.
If you need it to be really easy, open a bag of kettle chips and grab some baby carrots out of the fridge. #reallife
If you like this recipe, here are some other easy dinner recipes on Mom’s Dinner:
If you made this recipe let me know how it turned out! Comment below, drop me a line, rate the recipe, or share it on social media. The buttons at the top of the page make it super easy to share on Facebook, Pinterest, or Twitter.
I hope you give this “recipe” for Easy Meatball Subs a try in your kitchen.
Love- Susie
Summer…sweet, sweet summer! I love the long days at the pool, bronzed sun kissed skin, warm nights, dinner on the grill, lazy schedules, and lots of time with friends.
I’m looking forward to a fun-filled summer!
Here are a few moments of gratitude from the past week:
I have written in other gratitude posts about how lucky and fortunate I feel to have found an amazing group of friends in my community. Most of which are other Moms in my daughters grade. One of those friends is an amazing woman who can bring together a community and plan an event like you have never seen before.
[Read more…]This Pineapple Side Dish is SO good with ANY Mexican or BBQ dinner! Fresh cut pineapple is marinated in a sweet citrus cilantro marinade. The flavors combine perfectly, making a fresh and bright side dish!
This is a pretty simple recipe. You only need 5 ingredients.
Here are 4 pro tips to help you pick the sweetest, ripest pineapple at the store:
If you have fresh pineapple leftover you can pop it in the freezer and make these amazing Frozen Pineapple Margaritas!
Start by cutting your fresh pineapple, you can also watch the video in the recipe card:
Now make the glaze by whisking together the honey, orange juice, lime zest and juice, and finely chopped cilantro.
Place the pineapple in a large bowl and pour the glaze over top. Toss it all together.
Place in the fridge to marinate for at least 6 hours, up to 24 hours. I recommend you stir it once or twice through the marinating process.
Throw together an amazing Mexican Dinner with these dishes and a side of Fresh Cilantro Pineapple!
