Sometimes when life just becomes to full, we need a go to recipe that we know is healthy for our family and quick! Here are some of my favorites.
1 package of ground turkey
1 medium size zucchini, trimmed and grated (about 1 cup)
1 cup of shredded cheese
1/2 tsp of salt (optional)
1/2 tsp of onion powder and basil
1/4 tsp of black pepper
Heat broiler. In a large bowl, combine turkey, zucchini, cheese, salt, onion powder, basil, and pepper. Mix well and form into four flat patties, each about 5 inches.
Place burger on a broiler pan and broil 6-7 minutes. Carefully flip burgers and continue to broil an additional 6-7 minutes or until burgers register 165 on an instant thermometer.
I use Arnold Sandwich Thins as buns.
My two-year old loves these and I feel good because she is eating a green veggie and doesn’t know it! : )
This recipe is from one of my favorite sites, Pleasant View Schoolhouse.
Schoolhouse Roasted Carrots
I doubt I invented these, but I *can* claim to have made them at least four times in the last ten days. They are that good, and the kids pick them out of the bowl before and after the meal.
Prepare however many carrots you want by peeling them and cutting them into sticks of roughly equal thickness. I usually quarter the top half and split the lower half. You want them roasting at the same rate, about.
Toss them with plenty of olive oil, thyme, and coarse salt.
Spread out on a cookie sheet or in a shallow pan, coated with Pam. Roast uncovered at 400 for about an hour. You’re looking for very soft, dark-at-the-edges goodness.
I’m going to bake roasted carrots this weekend.
I found one of my favorite recipes on Renee Swope’s Proverbs 31 Ministries Blog.
- 1 pound Dried Red Beans
- 7 cups Water
- 1 whole Green Bell Pepper, Chopped
- 1 whole Onion, Chopped
- 3 stalks Celery, Chopped
- 3 cloves Garlic, Finely Chopped
- ½ pound Andouille or Polish Sausage, Sliced
- 3 Tablespoons Creole Seasoning
- Hot Cooked Rice
Preparation: Place all ingredients except rice in a 4-quart crock pot. Cover and cook on HIGH for 7 hours or until beans are tender. Serve with hot cooked rice and cornbread.