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5 Easy Recipes for 4th of July Cookout

Simple Spicy Salmon Burgers

Ingredients

  • 3 2.5 oz packets salmon such as Starkist or Chicken of the Sea
  • 3 whole eggs
  • 1 cup whole wheat bread crumbs
  • 1 cup chopped green scalllions
  • 2 tsp dried parsley
  • 2 tsp dried cilantro
  • 1-2 TBSP sriracha sauce
  • 1 TBSP avocado or olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 clove garlic minced
  • 100% Whole Wheat buns for serving
  • lettuce, tomato, avocado for serving

Instructions

  • In a large bowl, add all dry ingredients and mix until blended.
  • Add wet ingredients into the dry ingredients (eggs, olive oil) and stir.
  • Stir until blended. Form into 6 patties and pan sear or grill for ~4 minutes per side.
  • Serve with whole grain buns and lettuce, tomato, and avocado.

BBQ Pulled Chicken (Crockpot)

Ingredients

  • 2 pounds organic chicken breasts
  • 2/3 cup Stubb’s BBQ sauce
  • 1/2 cup water
  • 1 tbsp brown sugar
  • 1/2 tsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  • Make rub by combining brown sugar, chili powder, onion powder, salt and pepper
  • Rub the seasoning mixture onto the trimmed chicken breasts and place into the crockpot
  • Pour Stubb’s BBQ sauce over the chicken breasts (cover both sides of the breast)
  • Add 1⁄2 cup water to the crockpot
  • Cook on low for 6 hours
  • Shred with a fork

Avocado Chicken Salad

Ingredients

  • 6 ounces plain triple zero greek yogurt (1 container)
  • 2 cups chicken breast cooked and shredded (you can use rotisserie)
  • 1 avocado
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 1 cup grapes chopped
  • 1/2 cup walnuts chopped
  • 1 cup celery chopped

Instructions

  • Chop and prepare walnuts, grapes, chicken, and celery and set aside
  • In a large bowl, mix together greek yogurt and avocado until smooth
  • Add chicken and stir
  • Add in additional ingredients and seasonings and stir well
  • Split into 4 servings

Chicken Kebabs with Tzatziki

Ingredients

Chicken Kebabs

  • 1/4 cup olive oil
  • 3 Tbsp. fresh lemon juice
  • 1 Tbsp. red wine vinegar
  • 3 cloves garlic minced
  • 2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried coriander
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 lbs. chicken breast boneless, skinless
  • 2 bell peppers diced
  • 3 zucchini sliced
  • 1 red onion diced

Tzatziki Sauce

  • 1 medium cucumber peeled & seeded, chopped into small pieces
  • 1 tsp. salt
  • 1 cup plain Greek yogurt
  • 1 clove garlic minced
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. olive oil
  • 1 Tbsp. parsley chopped
  • 1 Tbsp. fresh dill chopped

Instructions

  • Prepare marinade by stirring together first 10 ingredients (through salt & pepper). Let chicken soak in marinade for 2 hours.
  • Cut chicken into pieces for kebabs.
  • Toss bell peppers, zucchini and red onion in 2 tablespoon olive oil.
  • Soak wooden skewers in water for 30 minutes.
  • Preheat grill to medium-high heat.
  • Thread chicken pieces, peppers, zucchini and onions on the skewers.
  • Cook skewers 7-9 minutes, or until chicken reaches 165 degrees F in the center. Turn after about 4 minutes.
  • Prepare the tzatziki sauce by placing chopped cucumber in a strainer and sprinkle with salt (lightly). Let sit at room temperature for 30 minutes.
  • Squeeze cucumbers in a paper towel to drain the excess water, and then place in food processor. Pulse to finely chop.
  • Pour cucumbers into a large mixing bowl, add yogurt, garlic, lemon juice, olive oil, parsley and dill. Season with salt and pepper, to taste. Whisk all ingredients.
  • Drizzle tzatziki sauce over kebabs and enjoy!

Turkey Burgers

Ingredients

  • 3 pounds 93% lean ground turkey
  • 1/4 cup panko breadcrumbs
  • 1/4 cup onion finely diced
  • 2 egg whites lightly beaten
  • 1/4 cup parsley copped
  • 1-2 cloves garlic peeled and minced
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup sun-dried tomatoes minced

Instructions

  • In a large bowl, mix ground turkey, panko, onion, egg whites, parsley, garlic, salt, pepper and optional sun dried tomatoes.
  • Form into 12 patties. This equates to approx. 12-4oz burgers. (We like to place our patties on wax paper and refrigerate prior to cooking to firm up the patties prior to grilling)
  • Cook the patties in a medium-large size skillet over medium heat, or place on grill turning once, to an internal temperature of 180F.
  • A note from the Chef: These also double as delicious homemade meatballs with your favorite red sauce!

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