Burger Bowls and Bagels :)

BURGER BOWLS WITH SEMI-HOMEMADE RANCH DRESSING

HEALTY HOMEMADE BAGELS

BURGER BOWLS

16-ounces of clean spring mix

½ cup roasted pumpkin seeds

½ cup dried cranberries

Roasted butternut squash

Semi-homemade Ranch dressing

FOR THE BURGERS:

1 lb. ground beef

1 egg

1 tablespoon worcestershire sauce

1 teaspoon yellow mustard

1 teaspoon each of salt, pepper, garlic powder and onion powder

1 tablespoon ketchup

¼ cup quick-cooking oats

Mix all the ingredients well in a large bowl and form into 4 hamburger patties.  Grill or cook for 3 to 4 minutes on each side.

ROASTED BUTTERNUT SQUASH

1 lb. fresh butternut squash, cubed

1 tablespoon of olive oil

½ teaspoon each of salt and pepper

Place the squash cubes in a bowl and toss with olive oil and salt and pepper

Place on a parchment-paper-lined cookie sheet and bake at 400 for 15 to 20 minutes.  Set aside to cool.

SEMI-HOMEMADE RANCH DRESSING

1 packet of buttermilk ranch dressing or dip mix

1 cup buttermilk

1 cup mayo

Mix all together and refrigerate overnight or at least one hour.

How to build the bowls:

Divide spring mix evenly into 4 serving bowls.  Next sprinkle pumpkin seeds, dried cranberries, and roasted butternut squash over the spring mix.    Place a burger patty in each bowl and drizzle with ranch.  Delicious!

HEALTHY HOMEMADE BAGELS

1 cup unbleached all-purpose flour

2 teaspoons baking powder

¾ teaspoon salt

2 (5.3 ounces) plain fat free Greek yogurt

1 egg white, beaten

Everything but the Bagel seasoning (can be purchased at Publix or Amazon)

Preheat the oven to 375.  Place parchment paper on a baking sheet and spray with cooking spray.  In a medium bowl, combine the first 3 ingredients, mixing well.  Next add the yogurt and mix well.  Place some flour on a work surface and turn the dough out onto the flour.  Gently knead the dough (about 15 turns) and make a ball out of the dough.  Cut it into 4 pieces.  Roll each piece into a ball then use the palm of your hands to make rope out of the dough.  Next connect each end so that there is a hole in the middle and place on baking sheet.  Brush egg white on each side and sprinkle a gentle amount of seasoning on each side.  Bake at 375 for 25 minutes.   You can also do this with blueberry or strawberry yogurt and omit the seasoning. 

Chicken & Rice, Summer Veggie Medley and GranSyl's Blackberry Cobbler...enjoy! :)

CHICKEN & RICE

SUMMER VEGGIE MEDLEY

GRANSYL’S BLACKBERRY COBBLER

CHICKEN & RICE

1 1/3 cup uncooked rice (not instant)

1 Pkg. dry onion soup mix

1 can cream of chicken soup

1 soup can full of water

1 soup can full of milk

1/4 cup butter, melted

4lbs (10-12) drumsticks or 2 pounds boneless, skinless chicken thighs

Put rice in 13x9x2 greased dish.  In a bowl, mix soup, water, milk and onion soup well.  Pour over rice.  Place chicken legs or chicken thighs on top of that (I seasoned my chicken with salt, pepper, onion powder & garlic powder).  Pour butter over chicken legs or thighs.   Cover with foil and bake at 400 degrees for 1 hour.  Remove cover and continue baking 15 more minutes until chicken browns.  This is very tasty and the chicken melts in your mouth!

SUMMER VEGGIE MEDLEY

4 thick-cut pieces of bacon, chopped

4 ears fresh corn, cut from the cob         

1 tablespoon sugar

3 cloves garlic, minced

1 cup frozen lima beans, thawed

1 cup of fresh tomato, chopped

1 teaspoon each of salt and pepper

In a black skillet, cook the chopped bacon, stirring often until it is nice and crispy.  Remove the bacon from the skillet with a slotted spoon and place on paper towels.   Now add the corn and sugar and sauté’ it for about 6 -8 minutes on medium high in the bacon grease.   Add the garlic and the next 3 ingredients and then sauté’ for 3 or 4 more minutes.  Remove from heat and stir in the crispy bacon.  This makes a great side dish to fish or chicken.

GRANSYL’S BLACKBERRY COBBLER

This is my sweet mother-in-law’s recipe that she shared with me many years ago.  She has shared so many wonderful recipes with me over the years.

3 (1-pound) bags fresh or frozen blackberries

1 ½ refrigerated piecrusts

1 ½ cups sugar

¾ cup flour

1 stick butter

Cinnamon and sugar

Place frozen or fresh berries in a 13x9x2 dish.  Mix sugar and flour together and sprinkle evenly over berries with a spoon.  Cut piecrusts into long thin strips and lay evenly over top of berries.  Take the butter and slice thin slices and place evenly over crust.  Sprinkle generously with cinnamon and sugar.  Bake at 350 for 45-50 minutes or until bubbly and golden in color.  Serve with vanilla ice cream.