What’s for dinner?

Beef and Bean Burrito Burger






All the flavors of a burrito in one delicious burger!

Ingredients (Six burgers)

1 cup cold leftover rice

1 lb. ground beef

1/2 can (15-ounce) refried beans

3 tsps. chili powder

1-1/2 tsp. cumin

1-1/2 tsp. coriander

1 Tbsp. grill seasoning (I used McCormick Montreal Steak Seasoning)

1 egg

1 Tbsp. canola oil

2 ripe avacados

1 cup shredded cheddar cheese

1 clove garlic, grated

1 lime zested and juiced

2-3 tsps. Cholula hot sauce (or to taste)

1/2 small red onion, finely chopped

1/2 cup sour cream

Lettuce leaves

1 ripe tomato, sliced

Crusty rolls, split or Texas Garlic Toast


  1. Combine rice, meat and beans with spices and grill seasoning. Add egg and mix well. Form 5 big patties from the meat mixture. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Cook patties 5-7 minutes on each side. Top with lots of cheddar cheese, cover patties until cheese melts.
  2. While burgers cook, combine avocado with garlic, lime zest and juice, hot sauce and red onion. Mash to roughly combine.
  3. Place burgers on buns with lettuce, tomato, guacamole and sour cream.


Alfredo-Style Baked Shells with Peas






Prep Time: 10 mins.

Cook Time: 45 mins.

Shell pasta in a cream Alfredo Sauce with Peas, Parmesan and Pancetta.

Ingredients (10 servings)

1 Tablespoon unsalted butter

1/2 cup fresh bread crumbs

1/2 cup grated Parmesan cheese

1/2 cup diced pancetta

1/2 cup chopped onion

1 clove garlic, chopped

2 cups frozen peas

1 recipe Basic White Sauce

1 pkg. medium pasta shells

Basic White Sauce

2 Tablespoons unsalted butter

2 Tablespoons flour

3-1/2 cups 2% milk

1/2 cup heavy cream

1 clove garlic

Salt and pepper


  1. In skillet, melt butter over medium-high heat; fry bread crumbs, stirring until crisp and golden, about 4 minutes. Add 2 Tbsp. of the Parmesan cheese; set aside.
  2. In a large pot of boiling salted water, cook pasta for 2 minutes less than package instructions. Drain; set aside.
  3. In same large pot, cook pancetta over medium-high heat until crisp, about 4 minutes. Add onion and garlic; cook until softened and translucent, about 3 minutes. Stir in peas and white sauce; bring to boil. Reduce heat and simmer 2 minutes.
  4. Toss together pasta, pancetta mixture and remaining Parmesan cheese. Spread in a large baking dish. Sprinkle with toasted bread crumbs.
  5. Bake in a 350 degree oven until pasta is bubbly, about 30 minutes.



Chicken and Sweet Potato Pot Pie






Everything you love in a traditional pot pie, plus the flavors of autumn with sweet potatoes and apples.

Ingredients (8 servings)

For the Crust:

1 pkg. frozen puff pastry, thawed (1 sheet)


For the Filling:

3-1/4 cups low-sodium chicken broth, divided

2 cups peeled, diced sweet potato

1-1/2 cups peeled, diced russet potato

1 cup diced onion

1 cup diced celery

1 Tbsp. minced garlic



1/2 cup heavy cream (or Half & Half)

1/3 cup all-purpose flour

3 cups diced rotisserie chicken

1 tsp. fresh thyme leaves

1 Granny Smith apple, peeled and diced

1/2 cup frozen peas

Salt and pepper to taste

2 Tbsp. unsalted butter



  1. Cut pastry sheet into 1-inch wide strips. On a baking sheet, weave strips into a lattice pattern to fit the size of your baking dish. Refrigerate while preparing filling.
  2. Preheat oven to 350 degrees F. Lightly coat a 9 x 13 inch baking dish with nonstick spray.
  3. For the filling, heat 2-1/2 cups broth, sweet potatoes and russet potatoes, onion, celery, and garlic in a large skillet over medium-high heat; cook until vegetables are slightly soft, about 8 minutes.
  4. Whisk together remaining 3/4 cup broth, cream, and flour. Pour slurry into vegetable mixture; cook and stir until thick and bubbly. Add chicken, apple and peas and season with salt and pepper. Pour into prepared baking dish and dot with 2 Tbsp. unsalted butter.
  5. Bake filling and crust separately until filling is bubbly and crust is golden brown, 25-30 minutes. Place crust on top of pie before serving.


Cincinnati Chili





Prep Time: 10 minutes

Cook Time: 30 minutes

Warm spices and unexpected garnishes makes this chili unique.

Ingredients (6 servings)

1 Tbsp. canola oil

2 onions, chopped fine

1 clove garlic, minced

2 Tbsp. tomato paste

2 Tbsp. chili powder

1 Tbsp. dried oregano

1 tsp. cinnamon


3/4 tsp. black pepper

1/4 tsp. allspice

2 cups vegetable broth

1 19-oz can mild enchilada sauce

2 Tbsp. cider vinegar

2 tsp. dark brown sugar

1-1/2 lbs. 85% lean ground beef

Cooked spaghetti


  1. Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around the edges, about 8 minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 tsp. salt, pepper and allspice and cook until fragrant, about 1 minute. Stir in vegetable broth, enchilada sauce, vinegar and sugar.
  2. Add beef and stir to break up meat. Bring to a boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 20-30 minutes.


Egg Foo Yung






Ingredients (About 15 to 20 pancakes)


2/3 cup small curd cottage cheese

6 eggs, beaten

1 cup chopped bean sprouts

3/4 cup minced celery

1/4 cup grated Parmesan

2 Tbsp. minced scallions

2 Tbsp. low-sodium soy sauce

Salt and Black Pepper

Canola oil for frying


  1. Mash cottage cheese in a bowl. Stir in eggs, bean sprouts, celery, Parmesan, scallions and soy sauce. Season with salt and pepper.
  2. Heat a griddle or a non-stick skillet over medium-low; brush with oil. Scoop 2 Tbsp. batter onto griddle and cook until light brown, 2-3 minutes per side; repeat with remaining batter. Garnish pancakes with scallions; serve with soy sauce.



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