Veggie-Beef Burgers

April 26, 2011 · Posted in Beef, Vegetables · View Comments 

Tonight, I’m serving hamburgers that have an added healthy twist–quickly pureed beans and spinach. If you use frozen spinach in this recipe, thaw it, then squeeze out the liquid before adding to the meat mixture. I’m serving the hamburgers on a toasted multi-seed roll, but they are delicious served alone or with a flavorful sauce such as tomato or mango chutney, which is available at many grocery stores or just simply make your own.

Veggie-Beef Burgers



1 pound lean ground beef
1 cup spinach, finely chopped
1/2 to 3/4 cup garbanzo beans, cooked and mashed
1/2 medium onion, chopped
1 teaspoon salt
Freshly ground black pepper to taste
4 buns or rolls


  • Combine beef, spinach, gabanzo beans, onion, salt and pepper.
  • Form into hamburge patties
  • Cook patties for 10 minutes (medium-well)  in oven pre-heated to 350 degrees or on grill.
  • Serve

Makes 4 servings

Preparation Time: 10 minutes

Cooking Time: 10 minutes


Make Family Mealtimes A New Year’s Resolution

December 29, 2010 · Posted in Chicken, Meal Planning, Vegetables · Comments Off 

   It’s a New Year!  Is your family making any New Year Resolutions? Resolutions often include eating healthy, saving money and getting fit, but how about spending more quality time with your family? For many families, New Year’s Resolutions are made only to be easily broken. Make your family mealtimes a top priority this New Year’s. Make a resolution to eat dinner as a family a few times a week. And don’t stress about putting a gourmet meal on the table – simple choose quick, easy and affordable recipes like these delicious and comforting recipes:

Apple Chicken


2 Tablespoons vegetable oil

1/2 cup sliced onion

4 boneless, skinless chicken breasts

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 apples, cored and sliced

2 Tablespoons brown sugar

1/2 teaspoon spicy brown mustard

1/8 teaspoon ground cloves

1/8 teaspoon cinnamon

3/4 cup sparkling cider


Preheat oven to 350 degrees.

Heat oil in a large skillet. Saute onion and apples together until tender, approximately 4 minutes. Remove onion and apples with a slotted spoon and set aside. In the same skillet, brown both sides of chicken breasts.

Place chicken breasts in a 9×13 inch baking dish and sprinkle with salt and pepper. Cover chicken with the onions and apples.

In a small mixing bowl, combine brown sugar, mustard, cloves, cinnamon and sparkling cider. Pour over chicken. Cover and bake for 30 minutes. Serve with Candied Carrots (recipe below) and Herbed Nutty Risotto. Top off with a Golden Butterscotch Rum Cake.

Candied Carrots


2 1/4 cups (16 ounces) mini peeled carrots

2 Tablespoons butter or margarine cut into pieces

1/4 cup packed brown sugar

1/8 teaspoon cinnamon

1/8 teaspoon salt

1/8 teaspoon pepper


Place carrots in a pot of salted water. Cover and bring water to a boil, reduce heat, and simmer 20-25 minutes. Do not over cook carrots.

Drain carrots and return to pot. Reduce heat to a simmer and stir in butter or margarine, brown sugar, cinnamon, salt and pepper. Serve warm.



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