pepper

Easy Hamburgers

by Heather

in Beef

My boys love my homemade hamburgers, and I love making them for them because they are super easy and much healthier than fast food restaurants because I used the 96% lean meat!  They are easily put together, cooked and then bagged up to be stored in the freezer for a quick meal on a night that we are on the go!

 

Ingredients:

1 lb ground beef (I used 96% lean)

1 egg

bread crumbs

garlic salt

pepper

 

In a large bowl, combine the meat, egg and bread crumbs.

Add garlic salt and black pepper to taste and then using your hands, begin to work the ingredient together.

Form into 6-8 hamburger patties (depending on the size of the burgers you desire).  Spray a large frying pan with cooking spray and cook the burgers on medium heat.  Allow to cook on one side for 7-8 minutes and only flip once.

Once burgers have been cooked through, serve on a bun with cheese and whatever toppings you like!

Additional burgers can be stored in resealable plastic bags and stored in the freezer for dinner another night!

 

Easy Hamburgers
Author:
Recipe type: Dinner
Ingredients
  • 1 lb ground beef (I used 96% lean)
  • 1 egg
  • bread crumbs
  • garlic salt
  • pepper
Instructions
  1. In a large bowl, combine the meat, egg and bread crumbs.
  2. Add garlic salt and black pepper to taste and then using your hands, begin to work the ingredient together.
  3. Form into 6-8 hamburger patties (depending on the size of the burgers you desire). Spray a large frying pan with cooking spray and cook the burgers on medium heat. Allow to cook on one side for 7-8 minutes and only flip once.
  4. Once burgers have been cooked through, serve on a bun with cheese and whatever toppings you like!
  5. Additional burgers can be stored in resealable plastic bags and stored in the freezer for dinner another night!

 

{ 0 comments }

This is a great, hearty winter stew!  Great flavors and full of veggies!

 

Ingredients:

1 lb of boneless pork chops – cut into cubes

3 tbsp flour

1 /2 tsp garlic salt

1/2 tsp pepper

1 tbsp vegetable oil

1 medium onion – chopped

1 green pepper – chopped

1 pkg of sliced mushrooms

2 – 14 1/2 oz cans of stewed tomatoes

2 medium zucchini – chopped

2 tsp dried basil

1 tsp oregano

Parmesan cheese

 

First, slice the pork chops into cubed pieces.

In a large plastic zip lock bag, combine the flour, garlic salt, pepper and cubed meat.  Toss until the meat is coated with mixture.

Next, chop the onion and green pepper.

Add the onions and green pepper to a large soup pot along with the vegetable oil.  Cook until softened, and then add the pork mixture.  Cook the pork until cooked through.

After pork is cooked, add the chopped zucchini and mushrooms.  Then add the tomatoes.

Last, add all of the seasonings.  Mix up well.  Cover and bring to a boil.  Once boiling, reduce heat and allow to simmer for 15-20 minutes, or until the zucchini and mushrooms have softened.  Serve with some Parmesan cheese topping!

Seal up leftovers in a freezer safe plastic container for dinner another night!

 

Zucchini and Pork Stew
Author:
Recipe type: Stew
Serves: 10
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb of boneless pork chops - cut into cubes
  • 3 tbsp flour
  • 1 /2 tsp garlic salt
  • ½ tsp pepper
  • 1 tbsp vegetable oil
  • 1 medium onion - chopped
  • 1 green pepper - chopped
  • 1 pkg of sliced mushrooms
  • 2 - 14½ oz cans of stewed tomatoes
  • 2 medium zucchini - chopped
  • 2 tsp dried basil
  • 1 tsp oregano
  • Parmesan cheese
Instructions
  1. First, slice the pork chops into cubed pieces.
  2. In a large plastic zip lock bag, combine the flour, garlic salt, pepper and cubed meat. Toss until the meat is coated with mixture.
  3. Next, chop the onion and green pepper.
  4. Add the onions and green pepper to a large soup pot along with the vegetable oil. Cook until softened, and then add the pork mixture. Cook the pork until cooked through.
  5. After pork is cooked, add the chopped zucchini and mushrooms. Then add the tomatoes.
  6. Last, add all of the seasonings. Mix up well. Cover and bring to a boil. Once boiling, reduce heat and allow to simmer for 15-20 minutes, or until the zucchini and mushrooms have softened. Serve with some Parmesan cheese topping!
  7. Seal up leftovers in a freezer safe plastic container for dinner another night!

 

{ 0 comments }

So rich and creamy…perfect soup for a cold fall evening!

 

Ingredients:

3 cups of broccoli florets

4 cups of chicken broth

1 cup half and half

1/2 cup all purpose flour

12 slices of Kraft Sharp Cheddar slices

1/2 cup diced onions

1 tsp salt

1/4 tsp pepper

 

Chop broccoli into small pieces and steam for about 6 minutes.

While broccoli is steaming, pour the chicken broth and the half and half into a large soup pan.  Bring to a boil.

Once the mixture is boiling, slowly add the flour, whisking to combine.

Once combined, bring the mixture down to a simmer.  Chop up the onion and the broccoli and add into the mixture.

Mix well with the salt and pepper.  Then add the cheddar cheese slices.  Return to a boil and then lower the heat, allowing the cheese to melt.  Allow to cook on LOW for about 20 minutes to make sure the onion is tender and the cheese has thoroughly melted.

Serve with some crushed crackers as a topping or a slice of warm bread!

The leftovers can be stored in freezer safe plastic containers for dinner another evening!

 

Broccoli and Cheddar Soup
Author:
Recipe type: Soup
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 cups of broccoli florets
  • 4 cups of chicken broth
  • 1 cup half and half
  • ½ cup all purpose flour
  • 12 slices of Kraft Sharp Cheddar slices
  • ½ cup diced onions
  • 1 tsp salt
  • ¼ tsp pepper
Instructions
  1. Chop broccoli into small pieces and steam for about 6 minutes.
  2. While broccoli is steaming, pour the chicken broth and the half and half into a large soup pan. Bring to a boil.
  3. Once the mixture is boiling, slowly add the flour, whisking to combine.
  4. Once combined, bring the mixture down to a simmer. Chop up the onion and the broccoli and add into the mixture.
  5. Mix well with the salt and pepper. Then add the cheddar cheese slices. Return to a boil and then lower the heat, allowing the cheese to melt. Allow to cook on LOW for about 20 minutes to make sure the onion is tender and the cheese has thoroughly melted.
  6. Serve with some crushed crackers as a topping or a slice of warm bread!
  7. The leftovers can be stored in freezer safe plastic containers for dinner another evening!

 

 

 

 

{ 0 comments }

I’ve been concentrating on all of the wonderful summer fruits out right now, and I have been neglecting the veggies!  One of my absolute favorites is zucchini!  You can do so much with zucchini and it is wonderful low calorie vegetable that packs a punch of both protein and fiber!  Here is a great recipe to disguise the vegetable, along with another great summer veggie – corn, that even your kids will enjoy!

 

Ingredients:

1 cup grated fresh zucchini

1/2 cup fresh or frozen corn (thawed)

1/4 cup chopped onion

1 egg

1 cup Bisquick

1/4 cup milk

3/4 tsp salt

1/2 tsp pepper

toppings – sour cream and fresh cut tomatoes

 

First, grate the zucchini.

Next, in a large bowl combine the zucchini, corn, onion, egg, Bisquick, milk, salt and pepper.  Mix up well.

Heat a large skillet on medium heat with a little olive oil in the bottom.  Once it has been heated, pour the mixture into pancake sized portions.  Allow to brown on both sides.

Once the cakes have thoroughly cooked, serve with a portion of sour cream and diced tomatoes to bring out the zucchini and corn flavors!  This makes an excellent side with some roast chicken or a great vegetarian lunch or dinner!

Any uneaten cakes can be stored in resealable plastic bags and popped in the freezer to be reheated for another meal!

 

Zucchini Corn Cakes
Author:
Recipe type: Bread
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup grated fresh zucchini
  • ½ cup fresh or frozen corn (thawed)
  • ¼ cup chopped onion
  • 1 egg
  • 1 cup Bisquick
  • ¼ cup milk
  • ¾ tsp salt
  • ½ tsp pepper
  • toppings - sour cream and fresh cut tomatoes
Instructions
  1. First, grate the zucchini.
  2. Next, in a large bowl combine the zucchini, corn, onion, egg, Bisquick, milk, salt and pepper.  Mix up well.
  3. Heat a large skillet on medium heat with a little olive oil in the bottom.  Once it has been heated, pour the mixture into pancake sized portions.  Allow to brown on both sides.
  4. Once the cakes have thoroughly cooked, serve with a portion of sour cream and diced tomatoes to bring out the zucchini and corn flavors!  This makes an excellent side with some roast chicken or a great vegetarian lunch or dinner!
  5. Any uneaten cakes can be stored in resealable plastic bags and popped in the freezer to be reheated for another meal!

 

{ 0 comments }