A different kind of burger

A while back, the Spousal Unit brought home some premade chicken feta burgers from Sam’s Club. They were a processed food so they are generally on the no-no list, but they had minimal ingredients and were kinda tasty (probably all that salt).

I thought I could certainly make something similar at home. So I did.

Ground chicken is.. um.. gross. It’s goopy and sticky. I am going to try to grind my own but in the meantime, I’m just buying it from the grocery store.

This recipe is super simple.

You put all your ingredients in a bowl

You smoosh it all together. I usually wear glove cuz ground chicken is kinda.. well.. ew

Divide into 4 balls of goop

Flatten and cook.

Cut in half so you can see the yumminess

I haven’t yet tried to cook these on the grill yet.. they are kinda soft and squishy. Maybe if you refrigerate them first. These would be really good with some tzatziki sauce. But I didn’t have any so I just topped with a few cucumber slices and called it good.

5 from 1 reviews
Chicken Feta Burgers
 
A tasty and quick burger made with chicken, feta cheese, spinach, roasted red peppers and Greek inspired seasonings. Serve with tzatziki sauce, olives and cucumber slices on whole wheat buns or in pita pockets
Ingredients
  • 1 lb ground chicken breast
  • 5 oz of fresh baby spinach (that’s about 2 big fistfuls)
  • 4 cloves of garlic
  • ½ of a roasted red pepper
  • 1 tsp dried oregano
  • ½ tsp dried parsley
  • 1 tsp lemon juice
  • ½ cup crumbled feta cheese
  • Salt and pepper to taste
Instructions
  1. Put the ground chicken in a medium bowl
  2. Chop the spinach and mince the garlic and add to the bowl
  3. If using jarrred peppers, blot dry with a paper towel and dice. Add to the bowl (are you getting the idea here?)
  4. Add the remaining ingredients to the bowl and smoosh together until combined.
  5. Divide into 4 blobs
  6. Heat some olive oil in a skillet over medium high heat.
  7. Shape a blob into a patty about ½ inch thick and add to the skillet. Repeat with the remaining 3 blobs
  8. Cook on medium high for about 7 minutes each side

Sausage Stuffed Sweet Potatoes

In case you hadn’t noticed, I’m on a bit of a pork kick… also, sweet potatoes are in season right now so it’s all about the pig and potatoes. If you follow me on Facebook then you saw all kinds of porky pictures from what I was calling “Pork Sunday”.

I made carnitas and sausage and also rendered some fat… and to round it all out I had a farinata with prosciutto.

Anyway…

We get the Food Network magazine and in one of the more recent issues, they had this Stuffed Sweet Potatoes with Pancetta and Broccoli Rabe recipe. I am not a fan of broccoli rabe. Also, that is not nearly enough food for me.

So I took the general idea and ran with it..

Brown yer pig

Chuck in the Garlic

schroooms…

Put more spinach in than you think you want… srsly

That stuff cooks down like woah

Meanwhile, back in the microwave…

Mix yer cheeses.. or.. don’t. I honestly usually just go for the straight up ricotta

Cube up the guts by running a knife through the flesh

woah.. that caption ought to get me some interesting search engine hits.

If you build it, they will nosh

 

Sausage Stuffed Sweet Potatoes
 
Super quick, super easy. Use the microwave to cook your sweet potatoes and you can have this done in 20 minutes tops.
Ingredients
  • 1 lb hot Italian sausage, loose
  • 3 or 4 clove of garlic, minced
  • 8 oz or so of mushrooms, chopped
  • Small container of baby spinach.. what is that like 12 ounces?
  • 4 sweet potatoes
  • ricotta cheese
  • Parmesan cheese, grated
Instructions
  1. Stab your sweet potatoes all over with a knife and trim off the ends.
  2. Wrap each potato in a paper towel and microwave on high for three minutes. Flip them over and cook again for another three minutes. You may need to do another 3-6 minutes depending on the size of your potatoes and the strength of you microwave. Potatoes are done when a knife goes through to the center with little or no resistance.
  3. While the potatoes are cooking, brown your sausage in a skillet over medium heat.
  4. Toss in the minced garlic.
  5. Add the chopped mushrooms and cook until mushrooms are soft
  6. Stir in the baby spinach and let it cook down.
  7. Mix about ½ cup of ricotta with ¼ cup of grated Parmesan cheese. I like to add a little pepper here too.
  8. When you are ready to eat, slice the potatoes in half and score the flesh with your knife.
  9. Top with sausage filling and ricotta cheese mixture

Sausage Bean Florentine Soup

Sausage Bean Florentine

I adore warm, comforting, easy to throw together soups.  I also love stocking my freezer.  Let’s face it, cooking anything cuts into my Mario Kart time.  Sometimes, I just need a quick and hearty lunch or meal and yanking a quart of soup out of the freezer, especially one that is loaded with meat and beans is just plain awesome.

You will find the amounts of ingredients kind of nebulous.  That’s because soups, in my opinion, are really about what you like in them. I like hot and spicy and loaded full of goodies.

Start by taking your sausage out of the casings (sidebar: I usually grab them in the middle, pinch and sort of smoosh it out each side…  sort of like milking a cow.. and no I’m not going to tell you how I know how to do that) and toss it in your stockpot .. which of course you have already heated up and added oil too… Keep up.. I ramble incoherently a lot.   Also chuck your garlic and onion in there.

Sausage and Garlic and Onions OH MY!

Mmm… porky goodness

Chop the frozen spinach.. and by chop I mean beat the crap out of it while it’s in the bag.  Um.. don’t thaw it first..

Chopping Frozen Spinach

HULK SMASH!

Go ahead and dump that right in the pot there. Stir it up.

Frozen Spinach

oooh.. Frosty!

Pour in the chicken stock. Get the good stuff.

Store bought chicken stock: when you’re too lazy to make your own

Also, when you get tired of waiting for that stock to glug out of there.. just stab it.

Finger placement not indicative of actual recommendation

Don’t put your fingers like that okay? If I had an extra hand, you’d have a more accurate picture of how it should be done.. but alas, I only have two hands. Also? PHYSICS FOR THE WIN!

*ahem*

Rinse your beans.

Insert clever caption here

Add them to the pot. Add more stock if you think you need it. Heat your soup through and eat!

Freeze leftovers.

This right here is why I need to buy Wonton Soup: Best freezer Containers EVAH!

Remember kids!

Recycling makes you Sexy!

doh! import error: will fix soon!
 

Every Morning Egg Scramble

One of the challenges that we’ve faced on the South Beach Diet is finding a way to each a healthy breakfast every day.   We like to sleep in as late as possible and we are NOT morning people.  At all.

The easiest thing for me to do is to do the same thing every day.  That way I don’t have to think about it.  If you’ve been following my March Personal Challenge (and I’m sure you haven’t because, well. … it’s boring reading)  you’ll see that during the week I post that I have an Egg Scramble for breakfast.  Nine times out of ten, it’s exactly the same.

I’ve tried to use different cheeses and different meats but what it comes down to is, I like it this way.  So that is what I have just about every morning.

If you are looking for something simple to make for breakfast, this might be for you. If you want something a little different, check out what Brie makes every morning.


At the beginning of the week, I cut up an onion and a red pepper into a medium dice and store in the fridge.  LB cooks some turkey bacon in the microwave because she is the Turkey Bacon Queen. I burn it. Every time.  A bag of frozen cut leaf spinach is allowed to thaw in the fridge.


Egg Scramble

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