This post is sponsored by Jennie-O but the content and opinions expressed here are my own.
Summer is HERE and let me tell you, I have never been so excited. I have been catching up on some house things that got neglected during those last few crazy weeks of school, spending time with my family, and having fun with the kiddos. In addition, I am on my second round of Beachbody’s 80 Day Obsession, and I am finding the balance between summer treats and summer EATS. I am not opposed to a splurge every now and again, and it seems I am tempted more in the summer time. Ice cream, play dates, cook outs, girls nights– it all adds up. Summer grilling is my favorite and can be the hardest to say no to! When we are home or asked to bring meat to grill somewhere, I am bringing JENNIE-O® ¼ lb. Seasoned Turkey Burgers along with me! I made them for lunch yesterday and loved the flavor. For the kids? JENNIE-O® Uncured Turkey Breast Franks!
I love how they are packaged two turkey burgers together, so at lunch time I can just use two for myself, and if we are cooking for a crowd, it’s easy to make more! JENNIE-O® products are an amazing, leaner alternative to more fattening beef burgers and hot dogs. They are perfect if you’re carb conscious and looking for something nutritious. If it’s just the kids and I at home for lunch or dinner when Brandon is working, this is such an easy meal that helps me stay on track.
I made four of the JENNIE-O® 1/4 lb. Seasoned Turkey Burgers and all 8 of the JENNIE-O® Turkey Breast Franks for lunch one day. This ensures that we all get plenty, but I have an easy dinner option as well if I need it!
They are so easy to grill, too! Just make sure the internal temperature is 165 degrees Fahrenheit.
For lunch, I paired mine with a side salad with a light italian dressing, a slice of provolone cheese, and a handful of blueberries. This is one of my go-to lunches these days, and perfect for staying on track with my nutrition. Dinner time is just as easy! I throw whatever veggie I have in the fridge on a sheet pan with some olive oil, salt, and pepper and roast them in the oven at 350 degrees until they are tender. I try to watch my carb intake at night thanks to what I have learned from a new eating program, so this is an easy way to prep lunch and dinner at the same time and still be on target.
Learn more about all of these products and look for them at your local grocery store.
How are YOU staying on track this summer? Will you #MakeTheSwitch with JENNIE-O®?