BBQ Bacon Chicken Burgers

        BBQ - good, bacon - great, burger - yes!, chicken  - oh jeeze, can’t we just have some beef? There lies ½ the conversation me and Hubby had when I began to tell him about these burgers a few weeks back. I know I’ve mentioned this a few times but here it is again, what is it with men and red meat?? Does it date back to cavemen days or is there something in their DNA that craves beef or are  steaks/burgers/meatballs/etc. all just survival requirements for the male species? If so, someone please queue me in….

            And until I get that answer, I will continue to replace red meat with white and have Hubby take back his remarks! J This burger was amazing, fabulous from the first bite to the last one. I loved adding the toppings into the burger for a few reasons. 1- the entire patty was flavorful rather than just the top half, 2- it was easier to prepare and to clean up this way and 3- (most importantly)there wasn’t one bite without bacon.  

            I realize this dinner isn’t revolutionary, but in my opinion it brings home some tried and true flavors that come together in a summertime cinch. Enjoy…

BBQ Bacon Chicken Burgers

Serves: 4

OBJ: TCW be able to incorporate a condiment into a burger rather than on top of one

Ingredients:

1 lb ground chicken burgers

½ C BBQ sauce

6 slices, cooked and coarsely chopped bacon

2 tsp dried parsley

S & P: salt and pepper (healthy pinches)

Cheddar slices or 1 C grated

4 fresh rolls

Lettuce, tomato: optional

Procedures:

1. Heat the grill over medium heat

2. In a large bowl, mix chicken burgers, BBQ sauce, bacon pieces, parsley and S & P

3. Divide mixture into 4 portions and shape each into a burger. Place on plate, cover and let set in freezer for 10 minutes

3. Grill burgers 7-10 minutes per side, totaling about 15-20 minutes or until chicken is completely cooked through

4. Top with cheddar and let melt

5. Place on fresh roll and add your lettuce and tomato if you’d like

 

 

Bacon, Kale & Provolone Paninis

           The Panini Press: lifesaver, dinner maker, head turner. The one machine that will turn a no-good meal into a so-good meal! Yes, this machine is officially on my top 3 kitchen gadget list. Besides grabbing my Hubby, wedding album, and jewelry, I’d grab this, along with my pizza stone, if I had to escape my home in less than 5 minutes. Eesh, let’s hope that never happens and I can continue to enjoy my home and do-dads in the meantime…

            So back on track…Paninis. They rip my mouth to shreds but I’m a sucker for them nonetheless. For me, a good Panini comes down to simple things- a protein, an oozy and sharp cheese, and some sort of condiment or veg to jazz it up a bit. Oh and it was has to be piping hot. The piping hot part is my own quirk, I’ll save you that reasoning for another day.

            And so for this pressed beauty I went with some unconventional players. The kale, being so bulky and filling, was a great filler. And although I do love me some greens, the bacon and onion combo here stole the show. Wowza, the flavor punch these two ingredients packed was wham-bam-thank-you-mam-good. All this good stuff and I haven’t even gotten to the cheese part yet……As expected, it made the sandwich even better by sort of gluing it all together and peeking out just enough to give us that fried-cheese crust thing.

            Needless to say, this recipe will be on rerun mode at our house for quite some time. Enjoy…

Bacon, Kale & Provolone Paninis

Serves: 2

OBJ: TCW be able to use something other than chicken in her Panini

Ingredients:

1 large loaf fresh Italian bread: cut in ½, then each ½ cut open – insides scooped out a bit

1 head of Kale, coarsely chopped

12-16 slices extra sharp Provolone cheese

1 large Vidalia onion, sliced

6 slices bacon, cooked

2 TBS olive oil

S& P: salt and pepper

Parmesan cheese

Procedures:

1. Boiling a large pot of water and cook kale for 3-5 minutes. Using a slotted spoon, transfer kale to a bowl filled with ice water. Drain and squeeze kale dry

Heat Panini press now

2. In a medium size sauté pan, heat oil over medium-low flame. Add onions, a heavy pinch S & P and cook for about 8-10 minutes. Add kale, keep heat on medium-low and let cook together for about 5-10 minutes

3. Lay out your two bottom halves of bread, divide the kale/onion mixture over top of each bread bottom and spread to cover

4. Place 3 slices of bacon on top of each half. Top each half with Provolone cheese, about 6-8 pieces each

5. Sprinkle each half with additional S & P. Freshly grate the Parmesan cheese over each half and top each half with the top piece of bread

6. Place on preheated Panini press and cook for about 10 minutes or until golden brown and cheese is oozing

 

 

 

Balsamic drizzled Roast Chicken, Prosciutto & Provolone Sandwiches

         Sandwiches, a food that I believe should be its own food group. I’m not sure what I love about them but whatever it is, I am addicted. Really, I could eat them for breakfast, lunch and dinner. Actually, I do eat one every morning- peanut butter and just up until this year I ate a turkey sandwich every day. No, I didn’t eat them for dinner too each night, but I probably would consider it if I didn’t love pasta so much! Anyway…..What’s funny is that I think there are two types of people out there: those who love them, like me, and those who could do without, please not you.

            Pity those who fall into the ladder.

            And with anything you love, you usually fall into preparing it the same way over and over. As with me and my chicken sandwiches. I usually go with choice A- pesto on it or B- balsamic on it or C- bacon and mayo. All delicious in their own unique way but honestly, all getting a bit mundane.

            Enter Prosciutto and honey balsamic dressing. Oh and add to that some sharp provolone and roast chicken. Bam, bam hello Mam, now we’re talking! What a winner. The prosciutto sort of fries up in the oven, while the cheese browns and blisters just enough to give a smoky flair to each bite. The roast chicken kicked my grilled chicken’s booty, no doubt. I admittedly bought a store-bought one because I’ve had little to no time lately. For $5 though, it’s a busy cook’s miracle.

            So that’s that, a 1-2-3 satisfying sandwich that had me at first peek in the ovenJ Enjoy…

Balsamic drizzled Roast Chicken, Prosciutto & Provolone Sandwiches

Makes: 2

OBJ: TCW be able to step up her chicken sandwich game

Ingredients:

1 whole roasted chicken, store bought or homemade

4-5 thinly sliced Prosciutto (Italian Ham)

2-3 slices sharp provolone

6 TBS honey balsamic salad dressing (I recommend Ken’s Reserve)

2 TBS freshly grated Parmesan

S & P: salt and pepper

1 loaf Italian bread, cut in ½ then sliced open and inner dough taken out (gutted)

Procedures:

1. Preheat oven to 425 degrees and line a baking sheet with foil

2. Place bottom ½ of Italian bread pieces on baking sheet, spoon 2 TBS dressing over each

3. Cut thin slices of white meat chicken and place generously on top of drizzled bread. Layer 2 slices of prosciutto over chicken

4. Sprinkle chicken with Parmesan cheese and S & P. Then place 1 ½ slices of provolone on top of chicken and Parmesan

5. Place in oven to heat up and melt, about 5-8 minutes

6. Meanwhile, spoon remaining 2 TBS of dressing over the top pieces of bread, 1 TBS each. Place these on baking sheets during last 1-2 minutes of cooking time to heat and crisp up

7. Remove baking sheet from oven. Remove open-faced sandwiches from sheet and place on plate. Top with bread topJ Enjoy

 

 

 

Sausage & Fennel Sandwiches

             Oh, sandwiches, how I love you so! The thought of fresh bread, juicy meat and some sort of oozy cheese just makes me smile. Maybe it’s the bread & cheese combo that gets me or maybe it’s that you can fit all the food groups in one item. Well whatever it is, I adore them.

            The problem is I usually fall into a food funk with them. Over and over again, I make some sort of chicken sandwich. Chicken with BBQ sauce, chicken with pesto, chicken with provolone……yada yada yada……this chicken thing is getting a bit dated in our home.

            To the rescue, sausage! Now I know slamming sausage between 2 slices isn’t revolutionary, but for this gal it is! I pretty much place sausage in 3 categories: at the boardwalk, in my pasta & on my pizza. Respectively, the pork fits well there. But on my sandwich, hhmmmm......

            BINGO, here is a super sandwich….no more clucking around here! Yes, it may be heavier than your usual chicken variety, but I say it’s worth the calories in flavor, satisfaction and exceptionalityJ Enjoy…

Sausage & Fennel Sandwiches

Makes: 2

OBJ: TCW be able to serve a sandwich with something other than chicken on it!

Ingredients:

2 sausage links, cut into thirds

2 TBS oil

1 head of fennel, thinly sliced

1 large sweet onion, thinly sliced

1 zucchini, sliced

S & P (salt and pepper)

1 tsp dried parsley

½ tsp crushed red pepper

2, 4 inch Italian rolls

Procedures:

1. Preheat oven to 425

2. Drizzle oil on large rimmed baking sheet

3. Add all ingredients except rolls, toss well

4. Roast for 25- 30 minutes

5. When there is 3 minutes left, add bread to warm in the oven

6. Arrange sandwiches, serve warm

Very Veggie Grilled Cheese

                I must be honest here, this post was supposed to be Nutella Peanut Butter Cookies. But you see, I came home sorta late this week and lazily looked up a recipe to use. Then I took out everything I needed, did laundry, got my pjs on and headed back to the kitchen….for dinner. I realized while assembling dinner that that was just as “bloggable” as the cookies were and ditched the cookie idea. The sandwich was ooey, gooey, is-this-really-healthy, delicious!

                So do I wish I had some cookies to be eating now? Yes, of course!  But in the end, dinner was quite enjoyable, the mess was nothing compared to what cookies would have done to the kitchen, and I now have some weekend baking plans:) Enjoy...

 

Very Veggie Grilled Cheese

Makes: 1 sandwich

OBJ: TCW be able to create a kicked up and healthier version of a childhood favorite

Ingredients:

2 slices whole grain country bread (I recommend Arnold’s)

4 slices extra thin provolone cheese (I recommend Sargento)

¼ C broccoli florets, diced

5-6 slices thin zucchini

3 slices tomato, drained on paper towel

1 TBS balsamic salad dressing (I recommend Ken’s Honey Balsamic)

S & P: salt and pepper

Procedures:

1. Drizzle and smear salad dressing onto both pieces of bread

2. With dressing side up, lay and overlap 2 pieces of cheese on top of 1 piece of bread, then spread broccoli pieces over cheese, then place zucchini slices on top of broccoli, then lay tomato slices over zucchini

3. Season with S & P, lay and overlap 2 remaining pieces of cheese, top with the dressing-side down other slice of bread

4. Place on Panini press and cook for about 5-8 minutes or until bread is browned and cheese is slightly oozing

5. Cut and serve to yourselfJ

 

Crock Pot Chicken Fajitas

        

        I know, another Crock Pot/Slow Cooker recipe. I apologize for the monotony. It is just that once I take that big ol’ magic machine out, I am more likely to use it. You agree?

 

            So since I haven’t put it away since BBQ Beer Chicken, I decided to use it and hence, found this recipe. Verdict: it is a slam dunk worth a standing ovationJ

            I added 1 ½ cups chicken broth but the original recipe calls for 1 ¼ to 1 ½- They came out juicy-uicy, but the amount of broth was significant so you sort of have to let the drippings drip before you layer on your fajitas. BUT, if you were to serve over rice, the results were perfecto! I, honestly, wouldn’t change the broth amount either way, but as your kitchen side-kick, I just want to keep you best informed. Enjoy...

 

Crock Pot Chicken Fajitas

Slightly adapted from: Stacy Makes Cents

Serves: 4

OBJ: TCW be able to make a great Tex-Mex dish without the hassle

 

Ingredients:

1 onion, sliced

2 peppers, green & red, sliced

1 ½ lbs boneless skinless chicken breasts

1 ½ C chicken broth

½ tsp salt

2 TBS cumin

1 ½ TBS chili powder

Juice of 1 lime

Tortillas

Fajita toppings: sour cream, salsa, guacamole

Procedures:

1. Combined sliced onions and peppers in the bottom of greased Crock Pot

2. Lay chicken on top in single layer, and then add chicken broth

3. Sprinkle everything with salt, cumin and chili powder

4. Sprinkle lime juice over

5. Cover and cook on low for 8-10 hours, (FYI- I cooked for 10- they were great)

6. Uncover Crock pot, shred chicken with 2 forks, mix gently into juices and peppers/onions

7. Bring to table and assemble with the tortillas and toppingsJ

 

Crockpot BBQ Beer Chicken

          I pretty much love anything my mother makes. Maybe it’s because she raised me and my brother with homemade meals or that she always had fresh produce in the fridge or perhaps it’s the value she and my Dad placed on family dinners. Anyway I think about it though, I come up with one conclusion: My Momma is a damn good cook! And since I think cooking skills are genetic, I am so thankful she is a Kitchen QueenJ

                My top five dishes she makes: chicken parm, panko-crusted pork chops, rigatoni Bolognese, breaded & baked chicken with zucchini and tomatoes, and beer can chicken. Which brings us to this post: CP BBQ Beer Chicken. Now when I stumbled upon this recipe while “binging” slow cooker BBQ chicken, I knew I had to try. Just the thought of being able to somewhat replicate Mom’s beer can chicken sans grill was motivation enough to dig out ol’ Mr. Crockpot.

                Results? A-MAZE-ING! Not only did I share this recipe with the Kitchen Queen herself but I also emailed it to Grandma, the Original Kitchen Queen. Needless to say, three generations of cooks all made it, all loved it, and all had way too much leftovers! My plans: BBQ chicken pizza and BBQ chicken enchiladas. The other two cooks I can’t vouch for but I think it’s safe to say Dad and Grandpa might be BBQ’d out by next week! Enjoy…

Crockpot BBQ Beer Chicken

Adapted from: How Sweet It Is

Makes: A LOT (8-10 servings)

OBJ: TCW be able to make one of her Mom’s favorite dishes in a Crockpot!

Ingredients:

3 pounds boneless, skinless chicken breasts (about 4-6 large)

1 tablespoon onion powder

1 tablespoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

12 ounces of beer (I used a classic amber)

15.5 ounces of barbecue sauce

Sliced cheddar cheese

Kaiser Rolls, toasted

Procedures:

1. Place chicken breasts in Crockpot, add onion powder, garlic powder, paprika, salt and pepper and toss around to season chicken well

2. Add beer and BBQ sauce

3. Cover and cook on low for 8-10 hours

4. Shred, let sit for 10-15 minutes so chicken can absorb sauce

5. Place spoonfuls on bottom halves of rolls, place cheddar slices on top, top with other half of roll, enjoy!

 

Bacon Onion Turkey Burgers

               Oh the deal of the day! Aka, manager’s special. Or better yet, a great bargain right under your nose! I hope you know what I’m referring to. If you don’t, let me try to explain…What I think it is is some piece of supermarket good that the store has to get rid of asap and so they price it almost ½ off. There are usually a lot of these in the produce aisle but I shy away because old and odd colored fruit/veggies schkeeve me, but there are also some usually in the meat department. And this, my friends, is what I call BINGO! Countless times I’ve bought roast chickens, stir fry mixes, sausage rings, and cutlets at a ridiculously low cost. Now there aren’t always great Ds of the D, so you can’t establish your weekly dinners around them but you can find some awesome eats from time- to- time. So- keep those eyes peeled and scour that meat row!

                Hence, this post: Bacon Onion Turkey Burgers. It really should be titled Jazzed Up Turkey Burgers with Browned Onions and Bacon Smothered in Cheddar. I think you see why I shortened it, J But really, this recipe rocks. I honestly hate plain turkey burgers as does my entire family. They remind me of eating a dried up hockey puck, ugh, they put the ggrrrr in gross! However, when you add bacon, onions and cheddar to them, the world just seems brighter! Haha, well at least your dinner doesJ Not to mention, I got the turkey burgers for $1.00!! Anyway, I think you’ll love this recipe, it’s super easy, a little tedious, but oh-so-yummy. I served it with salad but I’d recommend some oven fries if you have them. Burgers and fries sound way better than burgers and salad, duh!

 Bacon Onion Turkey Burgers

Serves: 4

OBJ: TCW be able to turn a deal of the day into a delicious dinner

Ingredients:

1 lb turkey burgers, already formed

1 onion, diced

2 ½ bacon slices, chopped into ¼ inch pieces

1 TBS extra virgin olive oil

1 TBS fresh parsley, minced or 1 tsp dried

2-3 C baby spinach, cleaned

12-16 thin slices extra sharp cheddar, from block

S & P: salt and pepper

4 fresh Kaiser rolls

Procedures:

1. Preheat oven to 425 degrees

2. In a medium sauté pan, heat oil. Once hot, add onions, bacon, parsley, S & P, stir well.  Cook over medium flame for about 15-20 minutes or until bacon is browned and onions are light brown and very soft

3. Scrape mixture onto paper towel-lined plate to sop up grease, pat top of mixture with towel too, transfer mixture to mixing bowl

4. Add turkey burger meat, spinach and a pinch more pepper to bowl, use your hand to mix very well. Divide meat mixture into 4 sections and shape each into a patty

5. Place patties onto rimmed baking sheet and bake on bottom shelf of oven for 25 minutes, or until cooked through

6. Remove from oven, place 3-4 slices of cheese over each patty to just about cover each top, place back in oven for 2 minutes for cheese to melt. Also at this time, place rolls in oven to toast for the 2 minutes if desired

7. Remove burgers and rolls from oven, assemble and enjoy!

 

 

 

Meatball Parm Subs

               So I am adding a new section to my blog: What I Am Buying Up. What you can expect to find here will be items that I find helpful in the kitchen or new products I want to try out. I already have featured some items on the site so I will add them to this section ASAP.

                The item I am highlighting today is Mama Lucia Frozen Meatballs. I know what you are thinking….Make your own meatballs, girl! Or maybe….. Didn’t your Momma teach you how to make meatballs?  And my response is….Yes, I will make my own meatballs the way I was taught, when I have time! And time, well, I just don’t have that much of it lately. I don’t know where it all goes but when I figure that out I’ll let you know. J

                And so yes, I used and will continue to use frozen meatballs during these hectic times. And when I am left with a few hours to chill at home or a rainy day keeps me indoors, I’ll buy some chop meat and roll my own meatballs. However in the meantime, I’ll use these and enjoy the lack of clean-up, hours of simmering, and skimming the grease! And I hope you too, give yourself a break and use these. They are really very good and with either your own sauce (I always have some frozen) or a jarred one jazzed up with some fresh herbs, they will be sure to please. Enjoy…..

Meatball Parm Subs

Servings: 2

OBJ: TCW be able to save time and energy by purchasing meatballs rather than making them

Ingredients:

8 meatballs, frozen (from a 25.6 ounce bag-Mama Lucia Fully Cooked Italian Style Meatballs)

1 Cup marinara sauce (homemade or store bought)

1 C shredded mozzarella cheese

5-6 fresh basil leaves, chopped

2, 6 inch sub rolls, cut open like a sub except DON’T go all the way through, only ¾ way

Fresh grated Parmesan cheese

S & P: Salt and Pepper

Procedures:

1. Preheat oven to 425 degrees

2. In a sauce pan, heat marinara and prepare meatballs according to stovetop heating instructions

3. In a medium size casserole dish, arrange rolls so that they are snug and openings are faced up

4. Place and spread about ¼ C mozzarella on bottom of each roll. Cut meatballs in half and spoon about 4 meatballs (8 halves) onto each sub, spoon extra sauce over meatballs

5. Sprinkle remaining cheese over each sub so that the meatballs and sauce are almost covered:

6. Sprinkle Parmesan, basil and S & P over each and place on middle shelf of oven

7. Bake for about 10-15 minutes or until edges of bread are starting to toast, cheese is bubbling and beginning to brown

8. Remove from oven and use tongs to place on plates

Easy Chicken Burritos

                 So I think almost everyone has some sort of instant Spanish rice or New Orleans Style rice in the back of their cabinet. C’mon, it is always on sale and it looks so tempting on the box! Go ahead and look, I’m sure you’ll find it. If not, ask your neighbor, they definitely have it! So once you find the box, you have some endless possibilities. I’m serious; I’ve used the instant rice mixes in my cabinet, or ones I’ve stolen from my mother, to make all sorts of things: stuffed peppers, quick paella, chicken and rice, and these lovely burritos.

                I was feeling kind of icky the other day and rather than craving chicken soup or a bowl of spaghetti & meatballs, I had one picture in my mind: huge burrito oozing with cheese and packed with rice. Now, I do have a place that I tend to frequent when this thought passes me by, but Planet Wings wasn’t going to get my business this day! Especially when I found a rice mix that would do, came across some frozen chicken in the freezer and had a block of cheddar to use up. Alas, even cooking while feeling crummy was worth it once I started to smell what was to come. The rice mixture had a deep, smoky flavor that had me salivating once it began to simmer. I must admit, I think I ate ¼ of rice mixture before I assembled the burritos! Well, once I refrained from filling up before dinner, I rolled up these delicious and quick burritos. The sour cream that I dolloped on with each bite was amazing! It melted from the heat of the rice, then sort of combined with the specks of gooey cheddar making each chew exactly what I wanted. Oh man, it was a good and hearty treat that will make me be sure to stock up on the rice sales each time I see them! Needless to say, I felt much better going to bed that night! Enjoy….

Easy Chicken Burritos

Serves: 2-3

OBJ: TCW be able to satisfy her craving for an over-filled cheesy, ricey, shredded chicken burrito by combining instant rice mix and some chicken found in her freezer

Ingredients:

2 chicken breast, fully cooked and shredded

1 8 ounce box Zatarain’s New Orleans Style Jambalaya Mix (Reduced Sodium)

1 medium tomato, diced

1 ½ C extra sharp cheddar cheese, shredded or sliced thin

S & P: salt and pepper

Sour cream, optional

Procedures:

I. Prepare and cook rice according to package directions, adding in chopped tomato when you are to add the rice and seasoning (the box has you add in chicken here so no worries!)

2. Preheat Panini press

3. Lay out 3 burrito-sized flour tortillas; spread 4 slices or ¼ C shredded cheddar across the middle of each tortilla

4. Spread 4 heaping spoonfuls of rice/chix mixture over each tortilla, top with another 4 slices or ¼ C cheddar, spread one more spoonful of rice/chix mixture over each burrito to lightly cover cheese



Prior to the last spoonful to cover cheese...

5. Folding in the outsides first, roll up your burritos and place on press

6. Cook for about 10-15 minutes, or until browned

7. Serve with sour cream, chips, and salsa!

Double Bacon Chicken Burgers

            

                Honestly, I know nothing can replace an all-beef burger. It is an irreplaceable item that deserves all the fame it gets. However, I think this recipe makes for a pretty close runner up for a healthy substitute. Notice I did not write replacement, I wrote substitute. Subs rotate in and out, replacements stay for the long haul. So with that, I am not replacing my beloved burger with this recipe, I am merely substituting it in for nights when I want something bistro-like, satisfying, and lighter to sleep on.

                I must also say that this recipe has pushed me to the side that prefers chicken burgers over turkey ones. I do like turkey burgers and even have a recipe on here that features them, but after eating this the other night; I admired the tenderness and juiciness a lot more than when I was eating the turkey version. I think what happens is with a turkey burger, the turkey flavor overpowers anything else going on in it yet with a chicken burger, the meat is rather bland so it absorbs all flavors and allows them to shine. Now, that is what I think, I claim not to be a food scientist.  I’m just a gal looking for the best way to enjoy her bacon on her burger! Enough said……EnjoyJ

Double Bacon Chicken Burgers

Serves: 4

OBJ: TCW be able to convince her husband that a chicken burger can be just as tasty as a beef burger

Ingredients:

1 lb ground chicken

½ medium sized onion, minced

1 slice bacon, cut into small cubes

2 tsp olive oil

1 egg

½ tsp dried parsley

¼ C Panko breadcrumbs

¼ C BBQ sauce

1 TBS mayonnaise

Thinly sliced extra sharp cheddar cheese (about 8 slices in total)

Lettuce, sliced tomato and 6 cooked and crispy bacon slices (for topping of burger)

S & P, salt and pepper

Procedures:

** Make BBQ sauce to set aside- mix BBQ sauce and mayo together**

1. In a medium sized sauté pan, heat olive oil over medium-low heat

2. Add onion, cubed bacon pieces, a pinch S & P and let cook for about 10-15 minutes, stirring frequently. Once onions are translucent and bacon is browned, remove from pan and place in a bowl to cool

3. In a large mixing bowl, use a fork to mix ground chicken, egg, parsley, a generous pinch S & P, and onion/bacon mixture (use rubber spatula to get all drippings!) together

4. Add Panko and mix to combine

5. Divide into four sections and shape into patties, place on a plate, cover and let set in refrigerator for at least 20 minutes

6. Meanwhile, preheat indoor grill to high

7. Once grill is hot, oil grill and place patties on top, cover (I use foil) for 10 minutes. Flip, cover and let other side cook for about 8 minutes. Remove cover and place cheddar slices on top, cover again for about 1-2 minutes to let cheese melt (total cook time: 18-20 minutes, make sure inside is completely cooked- all meat is white)

8. Place patties on bottom halves of sesame or poppy seed buns, top with tomato slices, lettuce and crispy bacon slices, smear top halves of buns with prepared BBQ sauce and place on top of burger. Enjoy!

Greek Veggie Wrap

Greek Veggie Wrap

Serves: 1

OBJ: TCW be able to up her vegetable quota for the day by wrapping her veggies up for lunch

Ingredients:

1 tomato flavored tortilla wrap (I used Toufayan brand, but use what you can find!)

2 TBS spinach and artichoke hummus (I used Sabra brand, but again use what you can find or what you prefer!)

½ C baby spinach and baby arugula (cleaned)

½ C romaine lettuce (cleaned)

2 small mushrooms, cleaned and sliced thin

3 thin slices tomato, laid on paper towel to drain a little

1 thin slice red onion

3 TBS crumbled Feta cheese

S & P salt and pepper

Procedures:

1. Lay out wrap on cutting board

2. Using a butter knife spread the hummus around center of wrap, leaving at least an inch around border

3. Spread all the lettuces on top of hummus

4. Place tomato slices on top of lettuces

5. Sprinkle with a pinch salt and pepper

6. Spread mushroom slices on top of tomatoes

7. Crumble the Feta on top of mushrooms

(What the wrap should resemble before wrapping)

8. Fold the sides in first, then wrap in a rolling motion

9. While cleaning up, place heavy plate on top of wrap to let “set”

10. Cut in ½ and enjoy or wrap in foil and refrigerate for up to a dayJ

*** This is a delicious and healthy wrap for those of you, like me, who are trying to save a buck and cut down on processed lunch meat. Feel free to throw in whatever vegetables you like or have to use up; chopped broccoli, cauliflower, or sliced zucchini would be fantastic in this wrap. What I thought of, after eating this unfortunately, was that a side of honey balsamic dressing (Ken’s Chef Reserve brand, it’s so great) to dip my wrap into would have been a nice touch. Oh well, next time! Hopefully, you’ll try and enjoy too!***