Sunday, November 19, 2017

Week 391 Menu

Sunday: Pad Thai
Monday: Chicken strips and salad
Tuesday: Tacos with the fixin's
Wednesday - Saturday: Thanksgiving festivities!!

Friday, November 10, 2017

Sweet Potato Black Bean Burgers

I'm usually a little suspect when it comes to veggie burgers. There's usually a lot of of processed soy and they're not always tasty. The first time I made them I followed the recipe exactly and they were so good! I was a little nervous because the "meat" was very wet when I formed the patties. They started to dry out and after they were flipped, it was just fine. They had good flavor and help up.

The second time I made them, it was a game-day decision. I didn't have any rice made and tried to substitute bread crumbs instead (just like a meatball, right?) nor did I have green onions. This time the patties turned out a little too bread-y and not as much flavor. Don't take a shortcut there.

You can also take a cooked patty, break it up, and use it as ground "beef" in a tacos, sloppy joes, or with noodles.

Sweet Potato Black Bean Burger

1 c mashed sweet potato (~1 large sweet potatoes)
1/2 c cooked salted black beans, rinsed and well drained
1/2 c cooked brown rice
1/4 cup walnut or pecan meal (or very finely chopped)
1/4 cup finely diced green onion
1 1/2 tsp ground cumin
1 tsp smoked paprika
salt and pepper (to taste)

1. Preheat oven to 400 degrees and cut sweet potatoes in half. Rub with olive oil and place face down on a foil-lined baking sheet. Bake sweet potatoes until soft and tender to the touch - about 30 minutes - set aside. Reduce oven heat to 375 degrees.

2. Cook the rice while the potatoes are baking.

3. Add black beans to a mixing bowl and mash half of them for texture. Then add sweet potato and lightly mash, then rice, green onion, nut meal and spices. Mix to combine. Season to taste. Add more rice or nut meal if the mixture feels too wet. It should be very moist but moldable.

4. Lightly grease a baking sheet and form 4-6 patties.

5. Bake burgers for a total 30-45 minutes, carefully flipping 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get - up to preference.

6. Store leftovers covered in the fridge for up to a few days. Freeze for longer term storage.

Week 390 Menu

Sunday: Ramen Noodle Bowl
Monday: Meatballs with marinara with Brussels sprout slaw
Tuesday: Mac and cheese with peas
Wednesday: Chicken carnitas tacos (sweet potato "beef" for me)
Thursday: Individual pizzas
Friday: Leftovers
Saturday: Out

Sunday, November 5, 2017

Week 389 Menu

Sunday: Roasted chicken, Balsamic Brussels sprouts, potato wedges
Monday: Vegetarian chili
Tuesday: Ramen noodle bowl
Wednesday: Pizzas
Thursday: Dry rub ribs in the slow cooker
Friday: Leftovers
Saturday: Out

Friday, October 27, 2017

Week 388 Menu

Sunday: Pad Thai and egg rolls
Monday:  Squash/black bean  & ground beef enchiladas....I promise I'll get to it this week
Tuesday: Chicken carnitas tacos
Wednesday: Yorkshire pudding
Thursday: Spiralized Mexican sweet potato casserole and nachos
Friday - Saturday: Grandparents in town!!

Friday, October 20, 2017

Week 387 Menu

Sunday: Out for Shelby's birthday...her choice
Monday: Breakfast for dinner (bacon, eggs, and toast)
Tuesday: Asian-marinated skirt steak, rice and Miso soup
Wednesday: Squash/black bean  & ground beef enchiladas
Thursday: Burgers on the grill, sweet potato/black bean "ground beef", and asparagus
Friday: Leftovers
Saturday: Out

Friday, October 13, 2017

Week 386 Menu

Sunday: Out....after the half marathon...I'll be lucky to be in a vertical position :)
Monday: Chicken pot pie (Ina Garten)
Tuesday:  Baked tilapia with garlicky asparagus
Wednesday: Korean ground beef and rice bowl
Thursday: Dry rub ribs in the slow cooker
Friday: Leftovers
Saturday: Out