Big Papi’s Stuffed Fiesta Burgers
1 lb. lean ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1/3 cup KRAFT 2% Milk Shredded Cheddar Cheese
4 hamburger buns, toasted (for low Carb dieter’s you can skip the bun)
1/2 cup Thick & Chunky Medium Salsa
1 avocado, cut into 8 slices
Your favorite toppings
Heat grill to medium heat.
Mix meat and seasoning mix; shape into 8 Thin patties. Mix cream cheese spread and cheddar; spoon about 2 Tbsp. onto center of each of 4 patties. Top with remaining patties; pinch edges together to seal.
Grill 7 to 9 min. on each side or until done (160°F).
Fill buns with burgers, salsa and avocados.
With the wide variety of salsas now available, try topping these burgers with a roasted corn salsa, green salsa or even a fruit salsa.
Tonight, serving with oven roasted potatoes, grilled asparagus and a garden salad.
Slow-Cooker Herbed Balsamic Pork Roast
•One, 3-5 pound pork roast (shoulder or loin are great)
•1 cup balsamic vinegar
•¼ cup honey
•2 teaspoons dried rosemary
•3-4 sprigs fresh thyme, or ½ teaspoon dried thyme
•2 bay leaves
•2 teaspoons sea salt
•¼ teaspoon ground black pepper
1.Place pork roast in the slow cooker and top with the other ingredients. Cook on low for 6-8 hours, or high for 4-6 hours, depending on the size of the roast. (I put mine in frozen and it was done in 4 hours, but I left it for longer so it was more fall-apart tender*.)
2.Remove the cooked roast from the slow-cooker. Cover and keep warm. Pour the accumulated juices and vinegar into a saucepan and bring to a boil. Let it reduce by about half. Slice the roast and pour the sauce over the top and serve.
3.Note: If you let the roast cook even longer, it will shred easily with a fork and makes delicious sandwiches. Don’t reduce the liquid, it will be absorbed into the shredded meat. We’ve done both ways and like them equally. It’s a great thing to make when you’re having company for dinner.
Tonight I’m serving with Mashed Cauliflower, Green Beans and Garden Salad.
Easy Chicken Stir-Fry
1 pound boneless skinless chicken breast, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons finely chopped ginger root
1 medium onion, cut into thin wedges
1 cup baby-cut carrot, cut lengthwise in half
1 cup chicken broth (from 32-ounce carton)
3 tablespoons soy sauce
2 teaspoons sugar
2 cups broccoli florets
1 cup sliced fresh mushrooms (3 ounces)
1/2 cup diced red bell pepper
2 teaspoons cornstarch
1 cup hot cooked Chinese plain noodles
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger root; stir-fry 2 to 3 minutes or until chicken is brown.
Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.
‘Creolaise’ Andouille Po’ Boy
1/2 pound andouille sausage, cut into 1/2-inch rounds
1/4 cup mayonnaise
2 tablespoons Creole mustard, or whole-grain mustard
Hot sauce (optional)
2 six-inch buns, like New Orleans-style French bread, split in half lengthwise
Sliced pickles, such as dill, sweet-hot bread-and-butter, or pepperoncini
1/2 small onion, thinly sliced
Cook the andouille in a cast iron skillet set over medium heat until browned on both sides, about three minutes a side. They should give off enough fat to cook properly. Add a teaspoon of oil if it looks too dry. Drain the sausage slices on paper towels when done.
In a small bowl, mix together the mayonnaise, mustard, and some hot sauce to taste (optional). Spread this mixture on the cut-side of the top and bottom slices of the bread.
Divide the cooked andouille between the two bottom slices. Top each with some sliced pickles, onion, and the top slice of bread.
Tonight, I’m serving with sauteed spinach and bacon and a garden fresh salad.
Zucchini Chile-Cheddar Mash & Sausage
• 1 tablespoon canola oil
• 1 1/4 pounds zucchini, halved lengthwise and sliced, (2-3 medium)
• 1 medium onion, chopped
• 1 4-ounce can green chiles, diced, drained
• 1/4 teaspoon salt
• 1/2 cup extra-sharp Cheddar cheese, grated
1 lbs Kielbasa or Sausage
Heat oil in a large nonstick skillet over medium heat. Add zucchini and onion; stir to coat.
Cover and cook, stirring occasionally, until very soft and lightly browned, 12 to 15 minutes.
Stir in chiles and salt; cook until heated through, 1 minute more.
Transfer to a medium bowl. Mash with a potato masher until chunky, not completely smooth. Stir in cheese and serve immediately.
Tonight I’m serving with a fresh garden salad.