Gettin' Some Omega-3s in Me

We had some leftover turkey sausage from Sunday night’s creole shrimp and sausage stew, but I just wasn’t feelin’ that for dinner last night. Ryan popped open two beers and boiled the sausages in the bubbling brew before tossing them on the grill for his dinner while I opted for a salmon burger… gotta get those omega-3s!

SeaPak salmon burgers are phenomenal. The burgers are big, juicy and contain 18g protein in each 110-calorie patty.

I created a dill-mayo spread to add a creamy kick to the burger.

I combined light Miracle Whip, Dijon mustard and lots of dill to make the spread.

I smothered the spread on top of a toasted whole wheat Arnold sandwich thin and topped it with sliced plum tomatoes and cucumber.

While Ryan was cooking the salmon burger and turkey sausages on the grill, I chopped up some Brussels sprouts and tossed them with two teaspoons of olive oil, salt and pepper.

I spread them out on a cookie sheet sprayed with cooking spray and roasted them in the oven at 375 for 15 minutes, flipping them halfway through.

As the burger and sausages came off the grill, I pulled the sprouts out of the oven and popped a few in my mouth.

I know they have quite the nasty reputation, but I promise these lil’ babies are quite tasty!

I gave Ryan a lot of credit for cooking my salmon burger perfectly. It was juicy and had some pretty impressive grill marks! He’s like a real chef or something!

Just in case you’re curious, here’s a snapshot of Ryan’s turkey sausages… or what I could capture of the links before they were devoured.

I give him credit for eating a lot of the Brussels sprouts. He also managed to make one balance on his fork.

Magic!

After dinner I headed over to a friend’s house for a girl’s night and decided to eat these two bad boys for “dessert”:

Needless to say, I went to sleep with a full belly.