2 cups mashed sweet potato (~2 large sweet potatoes – organic when possible)
1 (15oz) can black beans, rinsed and well drained
1 cup cooked brown rice (or sub cooked quinoa with varied results)
1 pkt onion soup mix
1/4 cup salted sunflower seed kernels
1 Tbsp ground cumin
1 Tbsp chili powder
1/2 cup all purpose baking mix (Bisquick)
Cut sweet potatoes into cubes and place in large microwave safe mixing bowl. Add hot water to cover and microwave on HIGH 10-15 minutes. Drain and mash.
While potatoes are cooking, cook rice or quinoa per instructions
Add black beans to the mixing bowl and mash half of them for texture. Add 1 cup rice, onion soup, sunflower seeds and spices. Add garlic and eggs. Mix to combine. Add baking mix a little at a time – consistency should be thick and moldable.
Form into burgers 1/4 to 1/2 inch thick to fit the size of your rolls.
Preheat George Forman Grill and coat with non-stick cooking spray. Using the George Forman Grill cuts cooking time in half but you can use your outdoor grill, skillet or oven to cook as well.
Grill 8 minutes.
Serve on Ciabatta or whole wheat rolls with slices of onion, lettuce and tomato. My husband usually likes a slice of cheese on top as well and loads of ketchup!
Extra burgers can be frozen for later use.
WE HAD OURS WITH A FRESH SALAD AND SOME HOMEMADE STEAK FRIES!
**THIS RECIPE MADE SEVEN HUGE 5″ ROUND AND 1/2″ THICK BURGERS SO I DID FREEZE SEVERAL FOR LATER USE. I MIGHT HALF THE RECIPE NEXT TIME AND HOPEFULLY MAKE ABOUT 4 SLIGHTLY SMALLER BURGERS.
2 lbs of Ground Beef or Turkey
1 tablespoon olive oil
1 large onion chopped
1 Tsp minced garlic
1 small head of cabbage…chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 Cup water
1 tsp black pepper
1 tsp sea salt
1 tsp Italian seasoning
In a large pan heat your olive oil… add your meat and onions…cook till no longer pink…add garlic…cook another min.
Add the chopped cabbage, tomatoes, tomato sauce, water and seasonings…bring to a boil…cover and simmer for 20 to 30 min…or until cabbage is tender.
**I HAVE ALSO SEEN THIS RECIPE WITH A CAN OF SAUERKRAUT WITH THE LIQUID ADDED AND/OR SOME LONG GRAIN BROWN RICE.
I USED ONE DISH AND COOKED IT IN THE MICROWAVE – THE RECIPE CALLED FOR SAUTEING THE ONION AND GARLIC IN A NON-STICK SKILLET THAT IS SUITABLE TO PUT UNDER THE BROILER BUT ALL MY SKILLETS HAVE PLASTIC HANDLES!! THEY MIXED EVERYTHING IN A LARGE MIXING BOWL THEN RETURNED THE MIXTURE TO THE SKILLET COOKING WITHOUT STIRRING ABOUT 10 MINUTES UNTIL SET. THEN THEY PLACED THE SKILLET UNDER THE BROILER UNTIL BROWNED. EITHER WAY YOU DECIDE TO COOK IT, YOU’LL LOVE IT!
8 oz whole wheat thin spaghetti cooked according to directions
1 small onion, finely chopped
1 Tbsp minced garlic
6 oz frozen chopped spinach, thawed and drained (Fresh spinach would be even better!)
5 eggs, beaten
2 (5oz) canS tuna in water, drained
1/4 c shredded cheddar cheese
salt and pepper to taste (I always add at the table if needed)
I HAD LEFT OVER SPAGHETTI NOODLES SO I THREW THEM IN A 10″ GLASS PIE PLATE THAT I SPRAYED WITH NON-STICK COOKING SPRAY. I MIXED EVERYTHING IN THE PIE PLATE, COVERED WITH WAXED PAPER AND COOKED IN THE MICROWAVE ON HIGH 10 MINUTES UNTIL SET IN THE MIDDLE (ABOUT EVERY 2 MINUTES I WOULD STOP AND STIR A TOUCH). IN THE LAST 2 MINUTES I ADDED A SLICE OF AMERICAN CHEESE BROKEN INTO 8 PIECES AROUND THE OUTSIDE EDGE FOR A BIT OF COLOR!
IT WAS EASY TO CUT INTO 6 WEDGES AND SERVE WITH A FRESH SALAD!
MY HUSBAND THOUGHT SOME FRENCH FRIED ONIONS WOULD REALLY SET IT OFF SO NEXT TIME I’LL MIX SOME IN AND THEN LEAVE SOME ON TOP TO GET CRISPY! GOOD IDEA HUBBY!
Your favorite bread/pizza dough for crust (I use Mama Mary’s Whole Wheat Pizza Crusts)
1 onion, cut into rings
1 zucchini, sliced and cut into bit sized pieces
A variety of sweet peppers, sliced (I used red, yellow and orange mini sweet peppers)
2 jarred roasted red peppers, cut into strips
1 c pesto (I only needed about 1/2 cup)
4 oz feta crumbles
1/4 c Parmesan cheese
A drizzle of Italian or Greek Salad Dressing
My pizza crust does not need precooking but yours may need to be baked a bit until golden brown. Meanwhile grill the veggies in a skillet about 3-4 minutes (I did mine in the oven at 425 F on a foil lined baking sheet to cut down on dishes – about 10 minutes – under broiler would be quicker still.)
Spread pesto onto crust. Add veggies and cheeses and a drizzle of dressing. Bake another 5-10 minutes.
12 OZ HOT ITALIAN SAUSAGE (YOU CAN USE TURKEY OR CHICKEN SAUSAGE)
12 OZ CORK SCREW PASTA (ROTINI – I USED WHOLE WHEAT)
1 GARLIC CLOVE, MINCED
1/2 ONION, SLICED BUTTERNUT SQUASH, CUT INTO 1/2″ CUBES
1/2 CUP CHICKEN BROTH
1 TBSP BASIL (I USED GOURMET GARDEN BASIL PASTE)
1/2 CUP SHREDDED ITALIAN BLEND CHEESE
I PUT THE SAUSAGE, GARLIC, ONION, SQUASH AND CHICKEN BROTH IN MY CROCK POT AND COOKED ON LOW 5 HOURS. THEN I CUT UP THE SAUSAGE AND RETURNED IT TO THE POT AND STIRRED IN THE BASIL. COOK THE PASTA AS DIRECTED (OR YOU COULD TRY THE NO WAITING FOR IT TO BOIL METHOD (http://wp.me/p3CD01-xw) AND DRAIN. SERVE THE SAUSAGE MIXTURE OVER NOODLES AND TOP WITH SHREDDED CHEESE.
THIS RECIPE ALSO CALLED FOR SALT AND PEPPER TO TASTE BUT WITH THE HOT SAUSAGE THERE WAS NO NEED FOR IT. I ALSO ADDED A MEDIUM ZUCCHINI THAT I NEEDED TO USE OR LOSE.
1 red onion, sliced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
2/3 c pitted, sliced Kalamata olives
3 large chicken breasts cut in half
1/2 c hummus
1/2 cup your favorite Greek salad dressing
1 tsp paprika
1 pint cherry or grape tomatoes
Crumbled Feta for topping Spinach and pita bread for serving
1. Preheat oven to 450 F
2. Lightly coat a 13 X 9″ baking dish with non-stick spray
3. Spread onion, peppers and olives on bottom of baking dish
4. Place chicken breasts on top and spread hummus evenly over each breast
5. Drizzle your favorite Greek salad dressing over all
6. Sprinkle paprika over chicken breasts
7. Bake uncovered for 15 minutes. Add the tomatoes to the perimeter of the pan and return to oven another 15-20 minutes until chicken is cooked through.
8. Serve on a bed of spinach topped with feta crumbles and a side of whole wheat pita bread halves.
EASY AND DELICIOUS DINNER READY IN ABOUT 45 MINUTES! THE HUMMUS ON TOP OF THE CHICKEN HELPS KEEP THE CHICKEN MOIST.
MY FAVORITE GREEK SALAD DRESSING IS KRAFT GREEK FETA AND OREGANO WHICH CAN BE HARD TO FIND. KENS HAS A GREEK WITH FETA AND OLIVES WHICH LOOKS LIKE IT MAY BE GREAT TOO!
THIS DISH IS GLUTEN FREE BUT ALWAYS CHECK LABELS IF SUPER SENSITIVE IN CASE OF CROSS CONTAMINATION POSSIBILITIES.
SAVE TIME, ENERGY AND WATER COOKING PASTA THAT’S PERFECT WITH THE ADDED BONUS OF A SAUCE STARTER TOO! I must say that mine did NOT turn out perfect – kind of glopped together after it sat a bit. I made this to serve my shrimp scampi recipe over so the sauce was in the shrimp pan and I should have combined some sauce with the pasta right away. LIVE AND LEARN. I will try it again!
The next time you make pasta, instead of waiting for a huge pot of water to boil before you add pasta, consider starting with cold water and a large frying pan to get the pasta cooked perfectly, quickly, and with just enough pasta water left in the pan for a sauce to go with your meal.
Just add the pasta (I always use whole wheat pasta) to the pan. Pour about a quart and a half of cold water (starting with cold water will keep the pasta from sticking) and turn up the heat. Stir the pasta regularly, but it’ll cook in a fraction of the time required to boil a large volume of water and then cook the pasta in the boiling water.
As a bonus, when you’re finished, you’ll have just enough thick, starchy pasta water left in the pan when you remove the pasta that you can use for a butter and cream sauce or garlic Parmesan sauce. Better yet, add some cheese, butter, and black pepper and use it to make Cacio e Pepe, one of my favorite quick pasta dishes.
8 oz Whole Wheat Linguini prepared as directed
1 c sour cream (low-fat if possible)
2 eggs, beaten
2 c Kraft shredded pepper jack cheese
1/4 c Parmesan cheese
1 pkg frozen chopped spinach, thawed and drained
1 1/3 c French fried onions
Preheat oven to 350 F. Cook linguini. Meanwhile, in 2 quart casserole dish combine sour cream and eggs. Stir in prepared linguini, cheeses, spinach and 2/3 c onions. Cover; bake 30 minutes. Stir. Top with remaining onions. Bake uncovered 5 minutes more.