Recipe Weekend!


First off let me start by telling you how AMAZING last weeks recipes were. Not only were those lettuce wraps a hit, but I ate the leftovers ALL WEEK LONG. Those cookies too! I mean talk about soft, fluffy cookie, and melted chocolate but not feeling gross after eating it?! I mean obviously it is definitely still a splurge, but I think it’s a great way to eat a sweet treat and not beat yourself up afterwords. This weekend I have a few things for you. I told some of you that I would post a recipe that you can have while doing the calorie clean program, so I have one that I think changes it up a bit! I then want to this feta cheese stuffed meatloaf (Ummm YUM) Can’t wait to try them this weekend…Oh and GO STEELERS!

Emily M

Portobello Mushroom Turkey Burger

Serves 4:

  1. 1 Tomato (sliced)

  2. 1 lb Ground Turkey

  3. 1 Onion (Sliced Thickly)

  4. 4 oz Portobello Mushroom Caps

  5. ½ Head Romaine Lettuce

  6. 1 tsp Garlic Salt

  7. 1 tsp Onion Powder

  8. 1 tsp Pepper

  9. 1 tsp Salt


  1. Preheat grill to high heat.

  2. Rinse and slice vegetables (slice tomato to 1/8 inch thick and onion to about ¼ inch).

  3. Place turkey in a medium-sized mixing bowl and combine with seasoning ingredients.

  4. Mix until the spices are evenly distributed.

  5. Form turkey into four equal-sized patties.

  6. Grill turkey burgers on high for approximately 5 minutes per side, flipping once.

  7. Grill the onion and portobello caps on high for 3–4 minutes.

  8. Serve the burger atop the portobello cap with lettuce, onion, and tomato.


Portobello mushrooms release a lot of liquid when cooked, to avoid a soggy “bun”, remove the gills underneath the cap prior to grilling.


Feta-Stuffed Turkey Meatloaf with Tzatziki Sauce

Tzatziki Sauce: 1 cup yogurt 1 tbsp lemon juice 1 clove garlic, finely minced 1/2 medium cucumber, cut in half longwise and thinly sliced 1 tsp chopped, fresh dill 1/4 tsp salt

Meatloaf: 1 medium onion, chopped 1 tbsp olive oil 1 tsp salt 1/2 tsp freshly ground pepper 1 package frozen spinach, thawed and drained 2 lbs ground turkey 1/2 cup almond meal 1/4 cup chicken stock 2 large eggs, lightly beaten 2 tbsp worcestershire sauce 1 cup crumbled feta cheese

For the sauce, mix all ingredients in a medium bowl and chill until serving.

For the meatloaf, line a baking sheet with parchment paper and preheat oven to 325F. Heat oil in a large skillet over medium heat. Stir in onions, salt and pepper and saute until onions are translucent but not browned, about 15 minutes. Add in spinach and stir until heated through.

In a large mixing bowl, combine onion mixture, turkey, almond meal, chicken stock, eggs and worcestershire sauce. Mix until very well combined.

Place half of the turkey mixture on prepared baking sheet and shape into a flat rectangle, about 1 inch thick. Cover with feta cheese, pressing on feta to adhere to meatloaf. Place remaining turkey mixture overtop of feta and shape the whole thing into a rough loaf.

Bake for 1 to 1 1/4 hours, or until internatl temperature reaches 160F on an instant read thermometer.

Cut into slices and drizzle with tzatziki sauce, passing remaining sauce at the table.

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