Black Bean Burgers - Meatless Meals!

I was chatting with a friend and she gave me the idea to start a meatless section of my blog. So I will include recipes from the meal planning weeks as well as other recipes here on this section of the blog. I called these 'Meatless Meals' because a lot of them still require cheese and dairy, which some vegetarians don't eat. So, hence 'Meatless Meals' and not a true 'Vegetarian' section. Hope you all enjoy and maybe you can start a Meatless Monday with your family once a week...or more! We try to go meatless at least once a week. :)

Black Bean Burgers

Ingredients:

• 1 15-oz can organic black beans, rinsed and drained
• 1 egg
• 1/2 yellow onion, chopped
• 1 cup whole wheat bread crumbs (I like to make my own by toasting bread and then placing in a food processor. You could also use gluten-free bread if needed.) 
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic powder (forgot this in the picture!)
• Salt and pepper to taste
• Hot sauce to taste (optional)
• 1 to 2 TB organic EVOO
• Whole wheat (or gluten-free) hamburger buns
• Romaine lettuce
• Tomato, sliced
• Avocado, sliced

Directions:

Put beans in a large bowl and mash well with a fork or a potato masher. 

Add egg, yellow onion, bread crumbs (see picture), oregano, basil, garlic powder, salt, pepper, and hot sauce.

To make your own bread crumbs, toast bread well and place in food processor.
Pulse till a fine consistency.

Mix well to combine then shape into 6 patties.

Heat oil in a large skillet over medium heat (I like to use avocado oil).

Arrange patties in a single layer (working in batches if needed) and cook, flipping once, until golden brown on both sides and cooked through, about 10 minutes total. 

Transfer to buns and top with lettuce, tomato, avocado, and any other toppings of your liking. Serve with sweet potato fries or a side salad.
Makes 6 burgers.

*Use organic ingredients whenever possible

Mexican Pizza - Meatless Meals!

Mexican Pizza 

Ingredients:

• Sprouted corn tortillas or whole grain tortillas 
• 1.5 cups salsa or tomato sauce
• 2 cups canned organic black beans or meat of your choice (I just use one can)
• 1 cup green pepper chopped
• 1/2 white onion
• 1/2 jalapeño pepper thinly sliced (optional)
• 1 cup freshly grated organic cheddar cheese
• 1 TB chili powder (optional)
• 2 cups romaine lettuce, chopped
• 1 lime
• 1 or 2 avocados

Directions:

Preheat oven to 400º. 

As oven is preheating, place tortillas on rack in oven for 3-4 minutes (until tortilla becomes hard but not crisp). 

Remove tortillas and first top with 1/4 cup salsa, a sprinkle of chili powder, 1/3 black beans, green peppers, onions, cheese, and topping with jalapeño (just eye ball all the ingredients when it comes to topping the tortilla...just go with how much you want).

Top toasted tortillas with salsa

Add black beans, green bell pepper, white onion (for my 3-yr old, I only put the black beans) 

Finally top with freshly grated cheddar cheese

Place tortillas back in oven and bake for 8-10 minutes.

Remove from oven and serve with a slice of lime, chopped romaine, avocado or sour cream. Delicious!!

(Since this will be a repeat meal for the next day, I just chop extra so I don't have to the next night and then all I have to do is prepare the tortillas and bake.)

*Use organic ingredients whenever possible

*Recipe from Food Babe

Meal Plan #1

This week I decided to make Chicken Tacos, Mexican Pizza, Black Bean Burgers, and Lean Lasagna. This allowed plenty of leftovers for in-between days, because who wants to cook every. single. day? Not this busy momma! Again in my quest to watch ingredient labels and trying to avoid as much GMOs as possible, you will see what brands/products I used...and somedays it was inevitable...I was using GMO's or some horrible ingredient. But, I have to make due with what resources I have. I mainly shop at Kroger but cheese, I like to get a Market Street, and milk as well as some other items, Sprouts. However, the closest Sprouts to me is about a 20 minute drive from my home. Which isn't bad, but also don't want to spend my whole day running from grocery store to grocery store (with a toddler in tow!). I try to split it up so it is not as overwhelming and sometimes just have to get what I can where I am. Oh, and ignore the dates on my chalkboard...I am working a week ahead of you :) ANYWAY...here's your week of recipes and shopping list:

Shopping List:

(This does not include spices. Links to some ingredients are listed in the recipe as well as below. Use organic ingredients whenever possible...corn products are a must to avoid GMOs.)

• 1 lb organic chicken breasts
• 1 large container organic chicken stock or broth
• 1 8 oz can chopped green chilies
• Large head of organic romaine lettuce
• Tomatillo salsa 
• Salsa
• Sprouted whole grain tortillas 
• Sprouted corn tortillas
• Block of organic cheddar cheese
• Avocados (3-4)
• Sour cream (optional)
• 2 cans organic black beans
• White onion
• Yellow onion 
• Green bell pepper
• Lime
• Organic eggs
• Bread or bread crumbs 
• Hamburger Buns
• Tomatoes (2)
• 1 lb ground turkey breast
• 2 cups tomato sauce
• Large container organic mushrooms
• Large container organic spinach
• Ricotta
• 1 package whole-wheat lasagna noodles
• Shredded mozzarella

Chicken Tacos 

Ingredients:

• 1 lb organic chicken breasts
• 4 cups organic chicken stock, broth, or water
• 2 TB chili powder
• 1 (8 oz) can chopped green chilies (this was a hard ingredient to find that wasn't packed with horrible things. The brand that I went with, that Kroger had, was Casa Fiesta. Ingredients were green chilies, peppers, water, salt, and citric acid.)
• Organic romain lettuce
• Tomatillo Salsa or any other salsa
• Sprouted whole-grain tortillas
• Garnish with organic freshly grated shredded cheese (I like O Organics block cheddar cheese), avocados, guacamole, sour cream, tomato, etc. 

Directions:

Place chicken breasts and stock in slow cooker. 

Cook on low for 6-8 hours or high 3-4 hours. 

When ready to serve, remove chicken from slow cooker and place in a bowl. 

Grab your hand-mixer and shred that chicken up! 

Stir in chili powder and chopped green chilies. 

Top each tortilla and build your taco! I topped mine with chicken, lettuce, cheese, tomatoes, pineapple salsa, and red onion. Delicious!

      

Learned this little trick that has changed my life! 

Shred chicken with your hand mixer! So fast and easy!

*Use organic ingredients whenever possible

*Recipe from Mix & Match Mama

Mexican Pizza 

Ingredients:

• Sprouted corn tortillas or whole grain tortillas 
• 1.5 cups salsa or tomato sauce
• 2 cups canned organic black beans or meat of your choice (I just use one can)
• 1 cup green pepper chopped
• 1/2 white onion
• 1/2 jalapeño pepper thinly sliced (optional)
• 1 cup freshly grated organic cheddar cheese
• 1 TB chili powder (optional)
• 2 cups romaine lettuce, chopped
• 1 lime
• 1 or 2 avocados

Directions:

Preheat oven to 400º. 

As oven is preheating, place tortillas on rack in oven for 3-4 minutes (until tortilla becomes hard but not crisp). 

Remove tortillas and first top with 1/4 cup salsa, a sprinkle of chili powder, 1/3 black beans, green peppers, onions, cheese, and topping with jalapeño (just eye ball all the ingredients when it comes to topping the tortilla...just go with how much you want).

Top toasted tortillas with salsa

Add black beans, green bell pepper, white onion (for my 3-yr old, I only put the black beans) 

Finally top with freshly grated cheddar cheese

Place tortillas back in oven and bake for 8-10 minutes.

Remove from oven and serve with a slice of lime, chopped romaine, avocado or sour cream. Delicious!!

(Since this will be a repeat meal for the next day, I just chop extra so I don't have to the next night and then all I have to do is prepare the tortillas and bake.)

*Use organic ingredients whenever possible

*Recipe from Food Babe

Black Bean Burgers

Ingredients:

• 1 15-oz can organic black beans, rinsed and drained
• 1 egg
• 1/2 yellow onion, chopped
• 1 cup whole wheat bread crumbs (I like to make my own by toasting bread and then placing in a food processor. You could also use gluten-free bread if needed.) 
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic powder (forgot this in the picture!)
• Salt and pepper to taste
• Hot sauce to taste (optional)
• 1 to 2 TB organic EVOO
• Whole wheat (or gluten-free) hamburger buns
• Romaine lettuce
• Tomato, sliced
• Avocado, sliced

Directions:

Put beans in a large bowl and mash well with a fork or a potato masher. 

Add egg, yellow onion, bread crumbs (see picture), oregano, basil, garlic powder, salt, pepper, and hot sauce.

To make your own bread crumbs, toast bread well and place in food processor.
Pulse till a fine consistency.

Mix well to combine then shape into 6 patties.

Heat oil in a large skillet over medium heat (I like to use avocado oil).

Arrange patties in a single layer (working in batches if needed) and cook, flipping once, until golden brown on both sides and cooked through, about 10 minutes total. 

Transfer to buns and top with lettuce, tomato, avocado, and any other toppings of your liking. Serve with sweet potato fries or a side salad.
Makes 6 burgers.

*Use organic ingredients whenever possible

Lean Lasagna

Ingredients:

• 1/2 cup chopped onion (I used the 1/2 that was left from the turkey burgers)
• 1 lb ground turkey breast
• 2 cups tomato sauce (I use a jar of pasta sauce...I love Muir Glen's Italian Herbs)
• 3 tsp Italian seasoning 
• 1/4 tsp ground pepper
• 1/4 tsp garlic powder
• 1/2 cup chopped mushrooms
• 6 cups chopped spinach
• 2 cups ricotta
• 1/4 tsp nutmeg
• 1 package whole-wheat (or gluten-free) lasagna noodles
• 2 cups shredded mozzarella

Directions:

Preheat oven to 375º. 

Sauté onion for 2 minutes, then add turkey and cook an additional 5-7 minutes. 

Add tomato sauce, all seasonings (minus nutmeg) and mushrooms and simmer 2 minutes.

Remove pan from heat.

In a seperate bowl, combine spinach, ricotta, and nutmeg.

Bring a large pot of salted water to a boil.

Cook pasta according to package directions until al dente. 

Drain and rinse with cool water.

Coat a 9" by 13" baking pan with cooking spray (I use EVOO and rub it around with a paper towel).

Arrange 1/3 lasagna noodles on the bottom of the pan. Spread a layer of ricotta mixture, then turkey mixture, then 1/3 mozzarella.

Add your layer of lasagna noodles first 

Follow with the ricotta and spinach mixture 

Add the turkey and sauce mixture

Lastly, layer with shredded mozzarella

Repeat layers, ending with mozzarella.

I was able to get about 4 layers of lasagna noodles

Bake 20-25 minutes or until cheese bubbles.

Cool at least 5 minutes before cutting.

*Use organic ingredients whenever possible.

*Recipe from Epicurious.



Please let me know what you think of this week's menu! I'd love to hear from you!
Hope you have a blessed week! Happy cooking!

Chocolate Banana Smoothie

Being pregnant means that I have cravings! And today I wanted a chocolate treat...but still want to keep it healthy. I've read in the past that adding an avocado to your smoothies makes them super smooth and creamy. I have to admit, I was a bit nervous adding an avocado, but REALLY pleased with the outcome. For this smoothie, I blended the milk, spinach, and avocado first to get all the greens really incorporated. Then added the chocolate and frozen bananas. I just ordered this hazelnut spread from Nutiva and (after stirring it!) I am a huge fan! If you don't have this, using organic cocoa is fine. I may try next time to add some frozen cherries, too!

Here's what you'll need:

• 3/4 cup cows milk or coconut milk
• A handful (or 2) or organic spinach
• About 1/4-1/2 avocado (I just used what I had left from another use)
• 3 tsp Nutiva Hazelnut Spread 
• 1 frozen banana
• Blender

Directions:

Blend the milk, spinach, and avocado in the blender until well incorporated and smooth. 

Add 3 tsp (more or less depending on how chocolatey you like it) of the Nutiva Hazelnut Spread and 1 frozen banana. 

Blend until smooth and enjoy!

If you try this recipe, comment below! Hope you all have a blessed day!!

*Use organic ingredients when possible

Supper Club - June "Smoking Challenge"

In the last Supper Club gathering, we (as in the wives) all decided that it was the men's turn to cook and have a little "smoked meat" challenge (aka the wives wanted a break from cooking!). And guess who was first up? Yup, yours truly! So to make it work for the men to smoke meat, it obviously had to happen on a weekend so they could be home and do all the work...well it didn't work that way for us so I was the one in charge of smoking the meat. Granted my hubby did marinate it and do all of the hard prep-work. I just smelled like a chimney when it was SC time! ;) We decided upon Pork Tacos! Yummy! So I diced up all the toppings for the tacos and made a big "topping bar" for everyone to pick what they wanted. (Unfortunately I didn't take a picture of the topping bar. Boo.)

Here is the menu and the table setting:

We had it at the end of June, so decided to theme it up with the Fourth of July

In LOVE with my plates from Pioneer Women! Went perfectly with the theme.

The Menu

The menu included pico salsa and seasoned tortilla chips for an appetizer. Have to say, Market Street came in handy for this! I usually make EVERYTHING from scratch for Supper Club, but decided to cheat a bit this time!
For the main course, we served smoked pulled pork tacos with quinoa black bean salad on the side and roasted corn. My husband grilled corn on the cob and then we just ran a knife down the side to get all the kernels off. Very delicious and rustic!
For toppings for the tacos, we served the following: cilantro; pineapple salsa; pico salsa; cheddar cheese; feta cheese; cilantro-avocado cream sauce; avocado slices; red onion.
I tried out Joanna Gaines' recipe for lemon pie and it was AH-MAZING! So easy to make and so delicious!

Lemon Pie...simply delicious! 

Needless to say, the meal was a hit! Looking forward to seeing what the other guys "smoke" up for the next Supper Clubs! I will be hosting again in September so look for a post then!