Labor-less Labor Day: 4 Yummy Recipes To Enhance Relaxation

It’s always fun to celebrate holidays – especially those where you don’t have to do TOO much work, know what I mean?

On this particular Labor Day, my goal is to get some work done in the morning and relax as much as possible the rest of the day. So I sat down on Thursday evening after work and found 4 recipes to cook for this weekend. Something that was going to be easy and quick, without sacrificing health, but still a bit on the “sinful” side (yes, I’m baking a lemon pound cake – you’re welcome). Here are the recipes that I made for us.

Get these recipes in your belly for the holiday!


Recipe 1: Turkey Burgers with Fruit Salsa

The recipe for the fruit salsa comes straight from Home Cooking Memories (it’s really yummy). As for the turkey burgers, here is my basic recipe:

2 pounds ground turkey

1 Tablespoon chopped garlic

1.5 teaspoons poultry seasoning

1 teaspoon crushed red pepper flakes

Large portabella mushroom caps (wiped clean and de-stemmed) OR pretzel buns

Mix all ingredients together (except for buns) in medium bowl. Pat out about 6-8 burger patties. Heat skillet over medium heat. Cook on one side for 8-10 minutes, then flip and cook for another 6-8 minutes until meat is no longer pink inside. Dress your burger with your favorite toppings and condiments (like the delicious fruit salsa) on the mushroom caps or on the pretzel buns.


Recipe 2: Baked Beans Rebooted

I’m the type person who will NOT just heat up the canned baked beans in a pot and call it a day. Oh no. I grew up with my mama and daddy putting baked beans in the oven with homemade barbecue sauce and onions and peppers. I used to eat this like there was no tomorrow. Even though I’m still working on the homemade barbecue sauce,  this is how I make my baked beans 99% of the time.

2 cans Bush’s Original Baked Beans (or choose the flavor you like)

1 cup chopped red onion

1 medium green bell pepper, chopped

1/4 teaspoon Berbere seasoning (like cayenne, a little goes a long way)

1.5 cups barbecue sauce, divided (choose your favorite flavor)

Preheat oven to 375 degrees. Lightly spray 13″ x 9″ pan with olive oil cooking spray. In a medium bowl, mix beans, onion, bell pepper, and seasoning. Mix in 1 cup of barbecue sauce, then spread into the pan. Bake covered for 30 minutes, then uncover, pour the remining 1/2 cup of sauce across the top, and bake an additional 10 minutes. Serve hot.


Recipe 3: Broccoli Slaw

I think I may be the only person on the planet (or at least in my family) that doesn’t really like potato salad. At picnics or family reunions, I would pass it right by, even though it was “someone’s world famous recipe”. But I would always get a double helping of coleslaw. Not sure whether it was the crunch or the overall flavor – but I loved it. So when I heard about broccoli slaw some years ago, I had to try it…and of course I loved it. This recipe makes a good amount, so halve it or quarter it as needed.

6 broccoli heads, chopped small

2 carrots, peeled and grated

2 stalks celery, chopped small

1 cup minced red onion

1 package Oscar Mayer bacon pieces for recipes

1/2 cup golden raisins

1/3 cup sunflower seeds

3/4 cup Greek yogurt

2.5 Tablespoons raw honey

1/4 cup white balsamic vinegar

1/2 teaspoon ground white pepper

1/4 teaspoon sea salt


In a serving bowl, mix broccoli, carrots, celery, onion, bacon, raisins, and sunflower seeds. In a smaller bowl, mix yogurt, honey, vinegar, salt, and pepper. Taste the dressing and adjust to your liking (if too tart, add a little extra honey; if too sweet, add a little extra vinegar). Pour dressing into serving bowl and mix thoroughly.  Cover and refrigerate at least 2 hours.


Recipe 4: Lemon Pound Cake with homemade ice cream

Didn’t I tell you that it was going to be sinful at the end?

I usually make this recipe first because it takes the longest, but it is so worth it. I usually use the ice cream maker’s recipe for vanilla ice cream, so there’s nothing flashy and special about that. But this pound cake, though…here’s the recipe for this moist deliciousness.

2 sticks unsalted butter, softened

3 cups sugar

6 eggs, room temperature

3 cups pastry flour

1/2 teaspoon aluminum free baking powder

1/2 teaspoon sea salt

1 cup heavy cream

3 teaspoons lemon extract

Spray a Bundt pan with baking spray. In a medium bowl, pour flour, baking powder, and salt. Stir together and set aside.  Cream butter and sugar with an electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Alternately add flour mixture and heavy cream to mixer, beginning and ending with flour. (I usually do 1/3 flour mixture, mix in, then 1/2 of the cream and mix in, then another 1/3 flour mixture and mix, then the rest of the cream and mix, then the rest of the flour and mix. Beat in lemon extract. Pour batter in prepared pan. Place pan on top of cookie sheet to catch spills, then place in a COLD oven. Set oven to 325 degrees and bake for 1 hour and 15 minutes. Bake for another 15 minutes if toothpick inserted into cake is not clean. Remove from oven and cool in the pan on a wire rack for 15 minutes. Put onto cake plate and enjoy a slice with homemade ice cream.



Hope that these “Labor-less” Labor Day recipes will FORCE your feet into an upward and relaxing position for Labor Day this year. ?

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