#973: Grilled Portobello Mushrooms

I had 2 large Portobello Mushrooms in my fridge that I needed to use up so I decided that this recipe looked super easy and one that I wanted to try.  I like mushrooms.  I don't love mushrooms.  I tend to go through mushroom spurts where I buy them frequently and then not again for several months.

I didn't love this.  Not that the recipe is bad, but it's just too much mushroom for my liking.  If you love mushrooms though, you might be all over this recipe.  I would make this again if I had Portobello's on hand, but I don't know if I would run to the store to get the ingredients.

1/4 cup olive oil
3 tbsp chopped onion
4 cloves garlic, minced2 tbsp Worcestershire sauce
2 Portobello mushroom caps

Clean mushrooms and remove stems. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and Worcestershire sauce.  Pour mixture evenly over the mushroom caps and let stand for 1 hour. Grill over hot grill for 10 minutes. Serve immediately.

#972: Roasted Cauliflower with Red Chile, Cilantro & Lime

So I first made this recipe yesterday for my dinner.  It took way too long to cook in the oven, in my opinion, and after about an hour the veggies were definitely soft, but I like mine a little....well, burnt.  So I cranked up the oven temp to 440 and let them cook for another 20 minutes.  The onions pretty much charred but it was delicious.  I was about to post the recipe/picture/review, when I realized I had forgotten the most important step to this recipe: add the lime and cilantro.  DUH!  So I made it all over again tonight to try it the real/right way. 

I do not like spice/heat at all, so I used about 1 tbsp. of chili powder.  You can't taste it at all.  I'm okay with that.  Because of that though, mine is going to taste nothing like the original recipe so if you like heat, add it in.  I don't, so I didn't. 

Surprisingly, I really did enjoy the lime and cilantro in this.  It's not over-powering and sometimes I forgot it was in there until I got a nice bite of cilantro.  I will definitely make this again...and maybe add A LITTLE more chili powder.

1 large head Cauliflower
3 cloves garlic, minced
1 Tbsp Red New Mexico Chile Powder or  Ancho Chile Powder
1/2 tsp crushed dried Red Chile
1 tsp Cumin seeds toasted and ground
4 Tbsp Olive Oil
1/4 cup Cilantro leaves, chopped
1/2 Lime, juiced
Salt to taste

Preheat oven to 325 F. Separate the florets from the Cauliflower.  Put them in a bowl with the garlic, chile powder, crushed chile, cumin, salt & olive oil and toss gently to mix together and coat well.

Spread the seasoned Cauliflower in a shallow roasting pan.  Roast 1 to 1-1/2 hours or until tender, stirring occasionally.  When done, remove from oven.  Dress with lime juice.  Finish with chopped cilantro leaves.

 

Summer Family Bucket List: Finger Painting

I fully intended for Matthew to Finger Paint with us, but he was napping and the girls were looking for something to do.  I randomly asked if they wanted to finger paint and they jumped all over me.  Okay, I guess they do. 

Finger Paint

Summer Family Bucket List: Strawberry Picking

Berry (or veggie) picking

 

My favorite annual thing to do every summer is to take the kids strawberry picking.  We have a farm close to our house that I absolutely love.  They are so friendly and just a wonderful family.  (They even let me go pick some asparagus!!  So I could cross off Berry AND V)  Thanks so much Braffet Berry Farm!

Berry (or Veggie) Picking

Did you know......

...that you can use a mason jar directly on your blender blade?!  What??

I came across that little tidbit of information on another website and was super excited that it worked.  I have a ton of mason jars so now I can put most of my ingredients all together a day or two in advance and then just throw on the blender blade and not only is my drink blended, but I have a cup to drink it out of.  I love this!!

#971: Purple Puff Smoothie

sorry, not a good picture because I made this at night....not good lighting

Not sure where the "puff" part of this smoothie name comes from, but maybe the original author was going for a play on words.  Regardless this is ridiculously easy to make and is a great way to use up leftover fresh, seasonal fruits. 

We went strawberry picking with our kids today so it was the perfect recipe to use up some of the very ripe berries. 

The original website does not give amounts for the berries and that's the way I like my recipes!

1- 2 cups amond milk

handful frozen blueberries
handful frozen strawberries
handful walnuts
agave to taste (I used a tiny amount of honey)
bit of lemon juice

Throw all of the ingredients in a blender and combine.

#970: Ham and Pineapple Kabobs

Here's a healthy, quick dinner than can be thrown together in almost no time.  The worst part of this recipe is that you need to let it marinate for 2 hours...I'll never remember to do that.  Also, if you use fresh pineapple in this recipe you need to microwave the pineapple chunks so it doesn't turn your meat into mush when cooking.  Odd I know, but check out the original post/recipe for reasons why. 
Holy cow is ham on the grill good.  It dries it out a little bit but it gives it a nice crispy kind of texture.  The girls and I loved it.  Brian wouldn't even try it (big baby) and Matthew (the actual baby) kept spitting it out.  We have a few leftover ham slices and I think I'm going to grill them up for lunch tomorrow without the pineapple. 

Ham cubes (or slices)
Pineapple (pre-heat if fresh)
1/4 Cup Pineapple Juice (pre-heat if fresh)
2 T Soy Sauce
2 T Brown Sugar
Ginger to taste

Place ham and pineapple on skewers. Mix juice with remaining ingredients. Marinate for 2 hours.  Grill until heated through.

#969: Coconut Cherry Honey Nut Clusters

The original recipe called this a cookie.  Does this look like a cookie to you?  If anything I'd call it more of a muffin.  Which it is also not!  So I renamed this as clusters.  That's what it is. 

These are super low-carb and easy to make.  I think I threw them together from start to finish in about 6 minutes (not including the bake time).  This recipe made over 24 mini muffin clusters.  They are perfect to make at the beginning of the week and then enjoy as a healthy snack or treat all week long.  I'm going to freeze some from this batch so I have extras on hand after this week too. 

They are a little messy as some of them don't totally stay together in a nice cluster shape, but they are definitely good. 

I finally broke down and got some coconut oil to use in recipes.  So glad I did...delish!  

1 cup unsweetened coconut flakes
1 cup  dried cherries
1 cup walnuts  (chopped)
2  tbsp  honey
2 tbsp coconut oil

Melt honey and coconut oil for a minute in the microwave.  Mix nuts, cherries and coconut together in a bowl. Gently mix in melted oil and honey.  Drop spoonfuls into mini baking cups and bake for 10 minutes at 360 degrees.

#968: Banana Almond Pancakes

I decided to make these healthy, low-carb banana pancakes for breakfast today.  I'll admit, I was super scared to try these because it has 2 eggs in the batter and normally I avoid all egg-battered pancakes like the plague.  I hate the egg-y taste that you get with them.  I'd rather have the boxed mix where you just add water.  Terrible, I know, but they taste better to me.  Anyway, I decided to make these low-carb pancakes instead with low hopes of enjoying them.  Happily, I was proved very wrong.  These are delicious.  I couldn't taste the egg in this at all.  My  first batch turned out edible, but looked awful.  I made them too big and they were too hard to flip.  So my second batch I made much smaller pancakes and they were perfect. 

1 Banana
2 Eggs
1/2teaspoon Chia Seeds
1teaspoon Cinnamon
1/4cup Almonds, chopped
1tablespoon Coconut Oil
1pinch Sea Salt

In a medium sized bowl, mash the banana(s) to a smooth texture. Add the eggs and whisk thoroughly until the “batter” is fully combined. Roughly chopped the almonds and add the to batter; followed by the chia seeds, cinnamon and sea salt.

Heat a pan over a medium flame and grease with the coconut oil. Ladle the batter into the pan and cook for approximately 60 seconds per side; or until they are golden brown.

Summer Family Bucket List: Mini-golf

 

Allison

Thanks to our friend Tara, we were able to get into State Farm Park today and go mini-golfing.  The kids had fun and the weather was perfect (it didn't rain and was cool and cloudy).  Matthew liked walking around and putting the balls in the hole.  Thanks Tara...and Happy Birthday Cade!

 

Mini-golf

Chloe

 

 Can you tell I enjoyed taking pictures of this little guy?!

#967: Chocolate Dipped Cherry Smoothie

This recipe was supposed to be made with frozen strawberries, but I didn't have any on hand so I used frozen cherries instead.  It was super easy to make and it was really, really good.  Matthew loved drinking it too.  This will be a great, easy, healthy breakfast!


1.5 cups of almond milk
6-7 frozen strawberries (I used 7 frozen cherries)
1/2 frozen banana
1.5 tbsp cocoa powder

Throw everything in a blender, except ice cubes, and blend till smooth.

#966: Low Calorie Mini Cheesecakes

There was quite a bit of confusion when I made this recipe.  I couldn't tell from the directions if I should make these in mini muffin tins or regular sized ones.  Based on the cookie fitting into the muffin pan I would assume mini muffin cups, but the amount of cheesecake filling used definitely makes one think that it has to be for regular sized muffin cups.  What's a girl to do?  Make them both ways. 

From making these, I think these are supposed to be made in regular muffin tins.  But personally, these are great in mini muffin cups.  They are the perfect one bite dessert.  But you only fill each with about 1/2 tbsp. of filling. 

So make theme either way you want and just adjust the filling amount accordingly.

My mom says the problem was that I used the wrong size mini muffin liners.  I never knew they came in more than one mini size.

We all really enjoyed this one.  The kids and I did anyways.  I made these for Chloe's birthday party.  I would definitely make these again.

15 vanilla wafer cookies (such as Nilla Wafers)
muffin liners
8 ounce package of Neufchatel cheese
1/2 cup 1% cottage cheese (no salt added)
2 large eggs
1/4 cup sugar
1 tsp vanilla strawberries and blueberries (optional)

Preheat to 325 F and place rack in center of oven. Place muffin tin liners into muffin tin and add one cookie to each liner. Mix all of the remaining ingredients until smooth with a mixer. When ready, add two tablespoons of batter to each muffin cup.
Bake for 10-12 minutes until firm in the center. Serve room temperature or cold with a few blueberries or a sliced strawberries.

Per original website: For one mini cheesecake without berries = 87 calories, 5.0 g fat, 7.1 g carbohydrates, 5.4 g sugar, 3.6 g protein, 0 g fiber, 113 mg sodium, 2 PointsPlus

#965: Cornbread Salad

I think this recipe would go well with just about any meal, but since I was going with a Mexican theme for Chloe's birthday party, I thought it was especially perfect.  This recipe went over extremely well.  There was just a tiny bowl leftover...that's a successful salad.  I will definitely be making this again!!

half a batch of cornbread (2 to 3 cups when chopped)
1 packet buttermilk ranch dressing mix
1 cup mayo
1/2 cup buttermilk
1 – 14.5 oz can of pinto beans, drained and rinsed
1 – 16 oz can of whole kernel corn, drained
1 small green bell pepper, finely chopped
1 small sweet onion, finely chopped
3 tbsp. cilantro, chopped
2 ripe tomatoes, seeded and chopped
2 cups finely shredded sharp cheddar cheese

Cut cornbread into 1 inch cubes and place in the bottom of a large bowl or trifle bowl.  In a small bowl, combine ranch dressing mix, mayo, and milk.  Mix well and refrigerate.

Topped cornbread layer with rinsed pinto beans.  Next, layer drained corn.  Top with chopped green bell pepper.  Add chopped sweet onion.  Next, add chopped tomatoes.  Add cilantro.  Add shredded cheddar.  Pour ranch dressing mixture on top; refrigerate for several hours to allow the flavors to develop.

#964: Sprite Sangria

The actual name for this "recipe" is not something I want to put in a family friendly blog.  Not that I'm opposed to using foul language, but I just think it is uncalled for in this recipe.  So I changed it a little. 

You just combine the ingredients using as much or as little of each as you prefer.  The original website says to use the cheapest red wine you can find.  My bottle costs $3.  :)  I chopped up the strawberries and threw them in the freezer to use as "ice cubes".   I also do not like red wine so I used a lot of Sprite to just a little bit of the red wine.

I loved this.  Loved it.  But I preferred it to have 1 bottle of wine to 2 bottles of Diet Sprite.  I totally diluted the wine but it was still really good. 

This recipe also gave my dad more reasons to make fun of me since I asked him to open the wine which cost $2.99 (that's a good wine!) and had it chilling in the fridge.  I did not know that you aren't supposed to chill red wine.  How would I know that?!

Red wine
Sliced strawberries
Sprite

#963: Creamy 5-Cup Fruit Salad

So in prepping for Chloe's birthday party (sorry, you are going to see these words in MANY of the next posts!) I wanted to make as much ahead of time as possible.  I knew that this recipe would not be one that could be made too far in advance, so I just dumped all of the fruit together in a bowl and stuck it in the fridge.  Then a few hours before the party I drained off any excess liquid and added in the apple, sour cream and coconut.  I don't think it saved me too much time by doing it ahead of time but if it saved me 5 minutes, then it was helpful!

This was a good fruit salad.  It doesn't stay very well as leftovers for long but it was still good eaten for breakfast the next morning. 
1 (10-ounce) can pineapple chunks, drained
1 (11-ounce) can mandarin oranges, drained (I omitted and used canned tropical fruit salad instead)
1 medium apple, cored and chopped (about 1 cup)
1 cup grapes, halved
1/2 cup sour cream, light or regular
1/2 cup sweetened, shredded coconut

Combine the fruit in a large bowl, tossing well so the apple (and other fruit that likes to brown) can get coated in the pineapple and orange juice to prevent browning. Stir in the sour cream and coconut, gently tossing to coat.

Refrigerate for at least 4 hours prior to serving to allow the flavors to meld together. Serve chilled. You might notice that after a day or so of sitting in the fridge, quite a bit of liquid from the fruit pools at the bottom. If eating the leftovers, I like to gently pour some of this off before eating.

#962: Avocado Bean Dip

I will eat just about any recipe that has avocados and cilantro in it!  I was super excited to make/try this recipe.  I made it 2 days in advance (so I could cross it off my to-do list!) except I didn't add the avocados until a few hours before serving.

This is delicious.  This is good as a dip, in tacos, eaten with veggies...doesn't matter, it's good.  I will be making this again, and again!  
 

1 can (15 ounces) white kidney or cannellini beans, rinsed and drained

1 medium ripe avocado, peeled and cubed

1/2 cup fresh cilantro leaves

3 tablespoons lime juice

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon chipotle hot pepper sauce

1/4 teaspoon salt

1/4 teaspoon ground cumin

Baked tortilla chips

 

In a food processor, combine the first nine ingredients; cover and process until smooth. Serve with chips. Yield: 2 cups.

 

#961: Shredded Beef Tacos

This is a terrible, unappealing picture.  Sorry!  I should have taken a photo of someone's actual taco but I forgot!

So I was looking for something to make for a party that wasn't my typical go-to fare: sloppy joes, sandwiches, lasagna, chicken, etc.  I also wanted to make something that I could prep ahead of time.  I thought about grilling but our grill is apparently allergic to wind and if there is a slight breeze it won't light.  I wasn't about to take a chance that we had no food.  So I went with this recipe.  I made the meat in the crockpot 2 days in advance and then just finished it up the day we were eating this.

These are pretty good tacos.  The meat is okay.  If you eat it plain it just tastes like spiced up pot roast meat.  But when put in a taco with your desired toppings it is quite good.

Here is the recipe I used for the shredded beef (aka "leftover pot roast" in the recipe, which I did not have on hand leftover)

1 ½ lbs. chuck roast
1 tsp. canola oil
½ cup beer
½ cup water

Brown meat in oil in large skillet.  Place in crockpot.  Add beer and water and cook on low 8 hours or until meat shreds easily.  PS...I used a 3 lb chuck roast for this recipe.  (In fact for my party I doubled this recipe).

Now here is the recipe for the tacos:
4 cups shredded beef (cooked pot roast)
½ cup hot salsa
1 cup mild salsa
1 cup red onion, chopped

Combine shredded beef, salsas, and red onion in large skillet. Sauté 7-10 minutes, until heated through.

Serve with grilled peppers, tomatoes, cilantro, lime, cheese, sour cream, lime crema (click here for recipe), tortillas, etc. 

#960: Lime Crema (topping for tacos)

Technically, this should go WITH the shredded beef taco recipe, but I think that was 2 recipes in one so I split them up.  So if you are looking for something to eat this dip/cream with then make some tacos. 

This is a good, different spin on just adding sour cream to your taco.  I will definitely make this again.

1 cup nonfat plain yogurt
¼ cup milk
¼ cup mayonnaise
2 Tbsp. minced cilantro
2 Tbsp. lime juice
½ tsp. salt

Combine all ingredients in a medium bowl. Mix together and chill, at least 1 hour and up to overnight.

#959: Weight Watchers Chocolate-Fudge Cookie Bites

I made these Weight Watchers cookies to go with the Dairy Queen ice cream cake I'm planning on serving at Chloe's birthday party.  I figured I better offset the unhealthy choices with some healthier options. 

These are very easy to make although I think they would be easier to mix up in a stand mixer than with a wooden spoon like instructed.  These are super sticky as you roll them into balls so prepared to get messy.  Also, these do not puff up or spread out so you can fit a whole bunch on a cookie sheet at one time.  Also, I think these look better flattened a little bit rather than marble shaped.  So before baking I just flattened them with my hand a little bit. 

These are good but they aren't spectacular.  They are a little chewy.  But for a healthy, one bite alternative, these are good.  I would eat these again.  I don't know if I would make them again but if set in front of me I can guarantee I would eat one...or three.

1/3 c unsweetened cocoa powder
4 tbsp butter, softened
¾ c sugar
4 oz unsweetened applesauce
1 tsp vanilla extract
1 ¾ c flour
1 tsp baking powder
¼ tsp salt
2 tbsp powdered sugar

Preheat oven to 375ºF. Coat two nonstick cookie sheets with cooking spray or cover with parchment paper.  Place cocoa, butter and sugar in a medium bowl; beat with an electric mixer. Add applesauce and vanilla; beat to blend. In another small bowl, stir together flour, baking powder and salt. Stir flour mixture into cocoa batter with a wooden spoon.

Shape batter into 40 marble-size balls; place 1-inch apart on prepared cookie sheets. Bake until set, about 8 minutes. Remove from oven and allow cookies to stand for 1 minute. Remove to wire rack and cool; sprinkle with powdered sugar.

The dough is a little sticky. If it's too difficult for you to work with it, chill the dough in the refrigerator first.
Store cookies in a tightly covered container to maintain freshness.

According to the original website: Yields 1 cookie per serving at 1 ww+ pt each.

#958: Crunchy Chickpea Salad

A long time ago I found this "kid friendly" lunch recipe in my Parents magazine.  I will admit I thought it looked delicious, but not one tiny chance that my kids were going to eat this.  I'm totally not opposed to exposing kids to veggies and I will attempt to get them to try it but I can guarantee with 100% certainty that none of my kids are going to eat this.  This is however, a great recipe to serve when company is coming over.  It's pretty much a salad that I can make ahead of time and it's healthy. 

You could use pretty much any veggies you have on hand, but I used orange and red bell peppers, cucumber, zucchini and yellow squash.  You can also use any vinaigrette that you have, but I picked up a roasted red pepper vinaigrette since I was serving this with a Mexican themed meal.  I thought that went better than balsamic or Greek. :)

It also says to serve with pita chips but I served it just as a salad.  As a salad it's really quite good.  I will definitely be making this one again!

1 can of chickpeas, rinsed and drained
3 cups mixed raw vegetables, cut into small dice, here we used red, orange and yellow peppers, cucumber, zucchini and summer squash
1/2 cup chopped fresh parsley
1/2 cup bottled vinaigrette
Combine all ingredients in a bowl, toss well and refrigerate overnight. Serve with pita chips.

#957: Cherry Salad

Every little bit of this recipe caught my attention and made me want to make this.  I love cherries.  I was especially excited to see that it used cherry pie filling because I love cherry pies.  They aren't healthy, but I love them!

Don't be fooled by the recipe name...this sounds healthy.  Sadly it's not.  I didn't tell my mom what was in it and she was not too happy to hear how unhealthy it was after her third helping. :)  At least she liked it though. 

This is really good.  It's a eat-once-in-a-while recipe though since it's not the best healthy food choice.  It's still delicious though!

24 oz can - Cherry pie filling
14 oz Sweetened Condensed Milk
8 oz can of Crushed Pineapple
2/3 bag Mini Marshmallows
1 cup Chopped Pecans (optional)
16-24oz Cool Whip (personal preference richer flavor or stretch for more people)

First, completely drain the crushed pineapple.  The more juice you drain the better or else it will cause separation.

Next combine all the ingredients except the cool whip and the cherry pie filling. Make sure to mix well. Then fold in the cherry pie filling and then fold in the Cool Whip.  Let sit in the fridge overnight (although it can be eaten right away).

#956: Sweet and Spicy Cucumbers

I've got 1/2 of a large cucumber and a lunch date coming up with my co-workers friends.  So what do I do...make a new recipe to bring with and try on them.  I found this recipe which not only looked easy but I had all of the ingredients. 

Brian says it's making my house STINK.  He wants me to open a window.  So be warned I guess.  Personally I thought these were really spicy.  I was the only one who thought this.  I liked it, but I didn't love them.  I think they are good but I just have to be in a cucumber mood.  I served this twice and neither time it went over very well.  Maybe if I would have served it with burgers it would have been a better side dish accompaniment. 

1-1/2 lbs cucumber (about 3 medium), peeled, halved lengthwise & thinly sliced
2 tsp kosher salt
1/2 c rice vinegar, seasoned or regular
1/2 c water
3 Tbs sugar
1/4 tsp red pepper flakes
2 Tbs minced red onion

Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well.  Let sit for 1 hour refrigerated.  Toss the cucumbers a few times while they drain as well.  While cucumber slices are draining, prepare marinade below.
Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes).  If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion.  Let mixture cool to room temp.

When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction.  This can be served immediately, but for best results refrigerate until well chilled.

#955: Easy Blender Salsa (Hot...or maybe not)

I make blender salsas quite frequently but I just throw things together and sometimes it tastes better than other times.  So since I was cooking for guests I figured I better follow a recipe just to ensure that it would come out okay.  I decided to make this blender salsa because it sounded like it would be more on the spicy side and that definitely appeals to my family (not my immediate family but my extended family). 

This recipe was definitely very easy...and it is HOT.  Or at least it is to me.  Okay so this was not hot to anyone else who ate it.  Not.at.all.  They think I'm crazy.  Thankfully I had another can of diced tomatoes in the pantry so I could make another batch of mild salsa for me (and the kids) to eat.  LOVE blender salsa and this one did not disappoint!!

1-14 oz. can diced tomatoes
1-10 oz. can orginal Rotel
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded or not depending on how spicy you like it
1 tsp. honey
1/2 tsp. salt
1/4 tsp. ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime

Put all the ingredients in the food processor or blender. Pulse to combine for 30 seconds or until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or favorite dishes.

 

#954: Quinoa with Mixed Veggies

This was a recipe I made about a week and a half ago and realized I never posted it.  Although it was easy, healthy and good, I didn't love it.  It needed cheese.  :)  It needed feta.  And maybe some nuts.  It won't be as healthy, but I think it will have a  better flavor (in my opinion). 

1 cup quinoa (I used red quinoa)
2 cups organic, low-sodium chicken broth
1 cup edamame
1/2 cup red pepper, chopped
1/2 cup cucumber, chopped
1 clove garlic, minced
1/2 tsp black pepper
1/4 tsp sea salt

Combine the quinoa and broth and bring to a boil.  Reduce heat, cover and lightly simmer for 15 minutes or until liquid is absorbed.
Mix together edamame, red pepper and cucumber. Once quinoa is cooked add garlic, black pepper and sea salt and mix throughly.  Then add in your vegetable mix (edamame, red pepper and cucumber).

#953: Creamy Peanut Butter Dip

I made this for the girls and I to eat for breakfast, with lunch or as a snack.  I love peanut butter.  I can eat it every day straight out of the jar (I don't, but I could!).  So this recipe definitely caught my attention. 

This is good stuff.  Honestly, it's good as a dip, or eaten as is.  Yum!

5.3-ounce container of nonfat Greek Vanilla yogurt
two tbsp. peanut butter
1/2 tbsp. honey
1/8 teaspoon cinnamon

Combine all ingredients and serve with cut up fruit.  Resist the urge to eat it all with a spoon. Store in fridge.

#952: Meatloaf Burgers

There definitely is no shortage of meatloaf or burger recipes, so it should be no surprise that I would find a recipe that combines the two.  I made these meatloaf burgers for dinner tonight and as I was mixing up the meat mixture the meat was super runny.  I added more oatmeal to it but they were still totally falling apart on the grill.  These wouldn't cook well and Brian couldn't turn them on the grill without them falling apart.  So I took the remaining burgers and added A LOT of breadcrumbs to help bind these better.  By a lot, I'm guessing I used at least 1/2 a cup. 

I followed the recipe as is and even added more ground turkey because I thought it looked runny.  No that's not entirely true.  It said to cook in a skillet and I grilled mine.  I don't think that should have made that much of a difference. 

Personally I liked these but I think I was the exception to my family.  Everyone at it but Brian said he didn't want the leftovers and wouldn't be super excited to try it again.  I liked it, but oh well.  Every once in a while I have to hit a bust of a meal.

1 1/2 pounds ground beef (I used ground turkey)
8 ounce can tomato sauce (can substitute 3/4 cup ketchup)
1/2 cup quick oats or cracker crumbs
2 eggs
1/2 cup chopped onion
1/3 cup chopped bell pepper
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper

Place a large skillet over medium heat while you prepare the meatloaf. Combine all ingredients in a large mixing bowl and mix with hands until well mixed. Form into 4 doughnut shaped patties.

Place in heated skillet and brown on both sides, about 5-7 minutes per side. Add 1 cup water to skillet and continue cooking until juices run clear, about 5 minutes or so. Serve on your favorite buns.