Sweet Potato Veggie Burgers

makes 7-8 large patties

2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
1/4 cup wheat flour
optional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
salt to taste if needed

plentiful Panko crumbs
safflower oil for pan

burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper

Directions:

1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs - or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp safflower oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings.

Note: yes this patty does fall kind of apart as you eat it. But that is OK because it tastes yummy. 

Cheesy Grilled Pizza Sandwiches

Recipe by Our Best Bites

There are not specific measurements in this recipe, because you can make them to your liking depending on the size of your bread.

Ingredients
rustic style sandwich bread
butter or olive oil
pizza sauce
garlic bread seasoning
pepperoni or turkey pepperoni
Mozzarella cheese

Instructions
Lightly butter one side of each slice of bread, or brush lightly with olive oil.  Sprinkle garlic bread seasoning on each slice and gently pat on with clean hands.  Turn slices of bread over.  Spread pizza sauce on each slice and sprinkle with cheese.  Place pepperoni slices on one of the sandwich halves and then place the two pieces of bread together.

Grill on a panini press or hot skillet, or place under a broiler in the oven, flipping once, until both sides of bread are toasted and golden brown and cheese is melted.  Cool for 3-5 minutes before slicing in half and serve.

Turkey and Black Bean Baked Burritos

2 lbs ground turkey, thawed and browned

1 small sweet onion, diced

1 (15 oz can) organic diced tomatoes, drained

1 (15 oz can) black beans, drained and rinsed

2 cups frozen sweet corn

2 cups salsa

1 tsp ground cumin

12 raw whole wheat tortillas (my favorite brand is Tortilla Land), heated until golden brown

2 cups shredded Colby Jack cheese (or your favorite cheese)

 Preheat oven to 375 degrees F. In a large skillet over medium heat, brown the ground turkey. Drain any excess liquid. Combine the onion, tomatoes, black beans, corn, salsa, and cumin with the browned ground turkey.

 Bring to boil. Reduce heat and simmer until onions are translucent and liquid evaporates. Approximately 8 to 10 minutes. Meanwhile, heat tortillas until golden brown.

 Place about 1/2 cup turkey mixture down the center of the tortilla. Top with about 2 Tbs of shredded cheese. Fold sides and then ends over to cover filling. Place seam face down on lightly greased 13x9x2 baking dish. Bake for 15 minutes.

 Try Simple Guacamole, Healthy 7 Layer Dip, or Fresh Sweet Corn Salsa as a side dish or topping for your burritos.

My husband loves to take the leftover burritos for lunch the next day. These are also a great ‘freezer meal’ option! Whenever you decide to have them, I guarantee they will become a quick and healthy family favorite.

chicken noodle soup

 

 

Prep time

15 mins

Cook time

1 hour 30 mins

Total time

1 hour 45 mins

 

Total Cost: $9.10

Cost Per Serving: $1.14

Serves: 8

KEVIN LIKES!

http://www.budgetbytes.com/2012/02/chicken-noodle-soup/

Ingredients

• 2 Tbsp olive oil $0.24
• 1 medium yellow onion $0.63
• 3 cloves garlic $0.21
• ½ lb. carrots $0.49
• ½ bunch celery $0.75
• 2 split chicken breast (bone-in) $5.35
• 1 tsp dried basil $0.05
• 1 Tbsp dried parsley $0.15
• ½ tsp dried thyme $0.03
• 1 whole bay leaf $0.15
• 10-15 cranks cracked pepper $0.05
• 1 Tbsp salt $0.10
• 6 oz. egg noodles $0.90

Instructions

1. Dice the onion and mince the garlic. Begin cooking them in a large pot over medium heat with 2 Tbsp of olive oil.
2. While the onion and garlic are sauteing, wash and slice the carrots and celery. Add them to the pot and continue to saute.
3. Pull the skin and any excess fat from the chicken breasts. Add the breasts to the pot along with the bay leaf, basil, parsley, thyme, and black pepper. Add eight cups of water. Cover, bring to a boil over high heat, then reduce the heat to low and simmer for one hour. Make sure the pot continues to simmer for the whole hour. If the heat is turned down too low and it is not bubbling away, the chicken will not shred easily.
4. After an hour of simmering, remove the chicken from the pot. Using two forks, pull the meat from the bone and shred it slightly. Season the broth with salt. Begin with one teaspoon and add more to your liking. I used one tablespoon total (or three teaspoons). The flavor of the broth will really pop once the salt is added.
5. Add the noodles to the pot, turn the heat up to high, and boil the noodles until tender (about 7 minutes). Return the shredded chicken to the pot, add two more cups of water (to account for evaporation and absorption from the noodles). Taste and season again with salt if needed (I didn’t need to). Serve hot!