Black Bean Hamburgers (with meat!)

Trying to eat healthy on a budget is HARD. I'm in the process of eliminating processed food from my family's diet, which can make it even harder in some ways.

Last week I wanted to make hamburgers for dinner, but only had one pound of ground beef. Since I'm cooking for 7, plus left overs for the hubs to take to work, we need at least 2 pounds of beef to make burgers. Rather than run to the store for another $4 pound of ground beef, I had an inspiration. Add black beans to stretch the burgers! {Can you tell I'm on a major black bean kick??}

I google searched "black bean hamburgers," and could only find vegetarian burgers made ONLY from beans. So I had to improvise.

I recently cooked dried beans for the first time. I've always used canned black beans, but in the spirit of eliminating processed foods, I decided that dried/cooked is better than canned. And cheaper. I didn't realize that the beans double in size when they're cooked, so the "per oz" price is a little misleading (in a good way). Also, I heard that bean cans have BPA in them, which health foodies say we're supposed to avoid. And I believe them.
 


Ok, on to the recipe.

Ingredients:
1 pound ground beef
about 2 cups black beans (or 1 can)
1t cumin (if you're a real cumin lover, as I am, go ahead and add an extra teaspoon - it's yummy!)
dash of salt

{If you use canned beans, the mixture gets pretty goopy. You'll want to add about 1/2 cup of bread crumbs. The dried beans that I cooked were much drier than the canned, and I did not need to add bread crumbs. You can sort of decide for yourself, if the patties stick together well, you don't need crumbs. If they're really crumbly and sticky, then add some. Just throw 3 slices of bread into the blender and whipped them into crumbs. Easy peasy.}

Put beans into a bowl and mash with potato masher. Mine weren't terribly mushy, there were definitely still some whole beans, and that's fine. 
Add the rest of the ingredients, and mix well.
Shape into patties, and cook on the grill, a skillet, or however you usually cook hamburgers.


This was a GREAT way to stretch a pound of beef. The burgers were tasty, everyone loved them. I added a couple sprigs of cilantro to mine, because I love cilantro. I was able to make 9 patties, when a pound of beef would normally only make 4 or 5 (some of mine are smallish because I have little ones). Instead of $8 or more (just for the meat), I spent less than $5 on these burgers. This is one way that helps me afford that 100% Grass Fed Organic Beef!!!

****Fawnda here, I just wanted to add that Jeannine told me about this and I also made some meatballs with blackbeans too. And they were so good!  I added black beans, mushroom and onions to a food processor until they were all chopped and combined then added that to my ground turkey (red meat and my tummy do not get along).  Mine were pretty mushy so I added the bread crumbs, but they were so good and both my kids and hubby chowed them down!  It is a great way to "sneak" in some beans and veggies into your meat!  : ) ***

Linking to: Frugally Simple

Homemade Bread-Machine-Bread

I LOVE homemade bread! But it takes a LOT of time if you're doing the kneading yourself. I feel like it takes all day. Mix, knead, knead, knead, rise, smoosh, roll, rise again, bake... I used to try to make 4 or 8 loaves at a time, then freeze the dough. That worked ok, but when the frozen loaves ran out it would be a while before I had time to make a whole bunch of dough again, then I'd end up buying bread anyway.

That's why I started using the bread machine for fresh bread. However, I don't care for the high density and weird shape that the machine gives the bread.

So I compromise:
I use the bread machine for kneading only because it cuts down on a LOT of the work.  The machine does the kneading for me so I can go about doing other things around the house. I put it on the dough cycle, then I shape the loaf and bake it in the oven so it looks, feels, and tastes how I think fresh bread is supposed to. Since I started using this method I haven't had to buy very much bread at all. I make a loaf about every other day; more on the weekends (or in summer) because everybody is home from school and work and we go through it a lot faster. We are all turning into bread snobs. Also, I have recently discovered that bread can be baked in a slow cooker, which is really amazing on these sweltering summer days! I'll explain at the end.

This recipe is slightly modified from the whole wheat recipe that came with my machine:

Place in pan in the order listed:

1 egg, with enough warm water added to equal 1 cup
3 T olive oil
2 T honey
1/2 T salt
1c. bread flour (this is very important, it helps the dough rise)
2 c. white whole wheat flour
{at this point spread the flour around so it's flat-ish and covers all the liquid. Tap the pan on the counter a few times}
slightly heaping 1/2 T yeast (I use quick-rise yeast)

Put machine on "dough" cycle.
When cycle is done, take dough out of pan and flatten into rectangle (about 8" x 12") with hands or rolling pin onto lightly floured surface (I use the wheat flour here because then the bread doesn't stick to the pan as much after being baked}
Starting at a short end of the rectangle, roll tightly into loaf shape, squishing the ends with each turn to keep air out.
Fold both ends slightly under the loaf and place into greased loaf pan.
Cover with towel or cloth {I use a cloth napkin} and let rise until the top of the loaf is about 2-3 inches above the top of the pan.
Bake in oven at 350 for 25 minutes {ovens may vary}.
If you want to try baking it in your slow cooker, just shape dough into loaf, and place in lightly greased crock. Cook on high for about an hour and a half (you'll want to watch it the last 20 minutes or so to make sure the bottom doesn't burn). To make the top of the loaf brown and crusty, place under broiler for about 5-10 minutes.

A couple of notes about my bread making:

*Depending on the room temperature and humidity, rising time can vary. If it's been several hours and seems to be done rising, but still isn't high enough, bake as-is. It won't be as fluffy, but it's still pretty good. There are a lot of factors that affect rising. I find that if the dough is too dry or too wet it doesn't rise well. I don't always have the perfect rise, but I always have delicious bread!

*If humidity is high (in summer), use a little less water or a little more flour
*If humidity is low (in winter), use a little less flour or a little more water
*When I say "a little" I mean a LITTLE - tiny little. Like a teaspoon.

*Regular whole wheat flour is slightly cheaper, but the white tastes SO DELISH - my opinion, you could definitely use whichever you prefer.

*When I was shopping for a bread machine I could not find a single one in a store. There are a lot online, but I ended up getting TWO given to me by friends who never used theirs, which I think is the case with a lot of people, so ask around and find out if any your friends have wedding-gift-bread-machines sitting in a box in the attic. ;)



&

Easy, Healthy, Black Bean Dip Recipe

Need a quick and easy Snack for the 4th of July picnic?  I have the perfect thing for you! 

Recently I was at the grocery store looking for a snack to bring to a friend's house for girls night. I was thinking about Hummus and Crackers, and I came across something called "Black Bean Hommus." I bought it because I love black beans, and I figured it would be good. It was amazing. So I set out to recreate it, and this is what I came up with:

Ingredients:
1 can black beans, drained {you can rinse them if you want, I didn't because I'm too lazy}
1 T minced garlic, or 1 large clove
1 T chili powder
1 t cumin
1 t onion powder
1/2 t salt
handful of fresh cilantro  
{real hummus would also have Tahini. If I had some, I would add some, but I've never been able to find it. I should probably order it from Amazon.}

Directions: Put all ingredients into food processor or blender and puree; garnish with sprigs of cilantro if desired. Dip crackers, tortilla chips, bread, or veggies.



 

Black Bean, Rice and Veggie Skillet Recipe

I came up with this recipe when I was trying a different recipe, but didn't have the right ingredients, so I ended up changing and substituting so many things that it turned into something completely different. Have you ever done that? Well, thankfully it turned out pretty good anyway. I loved it. This made A LOT. Even for my big family, there was plenty left over. You could easily cut this in half, or I think it would freeze well if you wanted to freeze half and save it for a day you don't feel like cooking (which for me, is pretty much every day).

Ingredients used (you could, as I did, add and/or substitute to your liking):

1 lb ground sausage (optional - leave this out for a vegetarian meal)
2 cups cooked white rice*
2 cups diced zucchini (about 2?)
1 can black beans, drained*
3 tomatoes, diced (or 1 can diced tomatoes, drained*)
handful of fresh cilantro
1/4 cup shredded cheese** (any cheese is fine, but I like to use something with a bit of a kick to add flavor since there aren't a lot of strong flavors in this dish.)
corn or flour tortillas (optional)

*I happened to have a huge amount of left-over cooked white rice, so that is what I used. Normally I use brown minute-rice. If you prefer, put one cup of minute-rice in the pan uncooked with the other ingredients, and add one cup of water or broth, or use the liquid from the beans and tomatoes to cook the rice in. If you are using regular white or brown rice, I advise cooking the rice first to make sure it's fully cooked without over cooking everything else.

**I used "yogurt cheese" that I bought at the farmers market, and they said it had yogurt cultures in it. I'm not exactly sure what that means, but I'm sure it's super healthy. ;)

Directions:
1. Cook sausage in stir-fry pan (looks like this) or large sauce pan
2. Add all other ingredients and sautee until heated thoroughly
3. Eat as-is, or wrap in a tortilla
4. My husband put ranch on his. He is obsessed with ranch. I'm not. I liked it just fine without ranch.

Healthy Sweet Potato Casserole Recipe

I LOVE sweet potatoes, and they're SO much better for you than regular potatoes. However, if you look up sweet potato casserole recipes on the internet, you'll find that they're packed full of sugar. In my opinion, they don't need all that much sugar, because they're already sweet and delicious. So I came up with this recipe using honey instead of sugar, and only a few other ingredients. It's simple, healthy, and SUPER delicious. My kids always ask for seconds, that's how I know it's really good. There's no topping, so it look a bit plain. If you want, you could probably add some crushed pecans or sprinkle some brown sugar on top.

Keep in mind, I cook for 7 hungry bellies, plus my hubby likes to take left overs to work, so if this is too much for you, you could definitely cut this recipe in half. Also, I apologize, but I'm not a very rigid recipe follower, so some of my measurements aren't exact. It drives my husband crazy, so I understand if it does you too. I can't help it, it's who I am. ;)

Ingredients:
3 lb sweet potatoes (about 8-ish)
1/4 - 1/2 cup honey (to taste)
4T butter
1/2 cup milk
2 eggs
dash of salt






Directions:
1. peel potatoes, and cut into 1" (ish) chunks
2. put potatoes in a large pot and fill with water to just cover potatoes
3. heat on high, boil potatoes until tender (20 minutes?), drain and put potatoes back in pot
(veggie water is great for watering plants!)
4. add all other ingredients and mix together thoroughly
5. transfer to greased 9x13 baking pan
6. bake at 325 (F) for 30 minutes

  

 

Smokey Rigatoni Recipe {guest post: A Lighter Journey}

I am excited to introduce you to a new blog: A Lighter Journey.  Jeannine and I went to College with Michelle.  What I love most about A Lighter Journey, is that Michelle and Courtney show us how to reduce our busy lives to what matters, our home and family!

Michelle is here to share a SUPER yummy recipe with us!
________________________________________

Michelle here from A Lighter Journey, where my friend Courtney and I are on a quest to lighten our loads and brighten our homes! Fawnda and Jeannine are so kind to let me guest post today and share a delicious story with you. Here we go!

Once upon a time I saw a commercial where a woman dropped a block of cream cheese into a pot of spaghetti sauce. It was a moment of inspiration! With the other ingredients I had on hand, a new family favorite was born: Smokey Rigatoni!
Ingredients:

• 1 pkg smoked sausage sliced
• 1 chopped onion
• 5-6 fresh garlic cloves finely chopped
• 1 26oz can/jar of spaghetti sauce
• 1 pkg cream cheese
• 1 pkg of rigatoni (or other shaped) pasta
• 1 T smoked paprika*
• sprinkle of mozzarella and/or parmesan cheese
• Extra Virgin Olive Oil

*If you don't have smoked paprika there really is NO substitute! I strongly recommend you buy some. It is really what gives this meal the smokey flavor, and it's also great added to hamburger patties, meat rubs and marinades, as well as chilis and stews! It's one of my favorite spices!

Cook pasta according to package directions. While it is cooking drizzle olive oil in a large frying pan over medium heat. Once oil is hot, add onions and saute for 2-3 minutes until they are translucent.

Add sausage and cook until all heated through. (We like to cook it until a nice brown crust appears on the meat!) Add garlic and cook 1 more minute (be careful not to let the garlic burn!). 

Turn heat down to medium-low. Next comes the inspirational ingredient: cream cheese!

Stir continually until the cream cheese completely melts. Add the smoked paprika and stir together. (It doesn't look pretty, but it will definitely smell yummy!)

Pour in spaghetti sauce and mix together. It will look something like this:

Drain pasta and stir sauce over the rigatoni. Serve with a sprinkle of cheese on top!

 "Mmmmmmm!"

And our family ate happily ever after! But that's not the end of the story, because you can put your own twist to this yummy tale!
Here's a couple of variations:
Bake the smokey rigatoni (covered with cheese and pan wrapped in tin foil) in a 9x13 pan at 350 for 10-15min until hot and bubbly!
For a lighter version used turkey smoked sausage and half the amount of cream cheese (or reduced fat cream cheese). It will still be creamy and delicious!
For a meat-less version leave the sausage out all together! The smoked paprika will give it that yummy smokey flavor and you won't miss the meat.
Enjoy!

I Love Avocados!!

This is a Sponsored post written by me on behalf of Avocados from Mexico for SocialSpark. All opinions are 100% mine.

I love Avocados from Mexico!  It's true, my family LOVES them... like big puffy heart loves them!  They are such a yummy treat that is also healthy.  My daughter will eat up avocados like they are candy. 

Did you know that Avocados are a fruit?  Yep - they totally are!  Did you also know that avocados  have the vitamins and nutrients essential for child development and growth? Yep- Just 3 slices of this creamy green fruit packs potassium, fiber, folate, vitamin C, E and those B-complex vitamins that support memory and brain function!  I knew I liked avocados for a reason!

Some of my favorite avocados recipes are:

my Easy Guac:

my Bacon-Avocado-Tomato salad! 

I am making my guac of our Super Bowl party! 

I love avocados on Facebook!  And I shared my love with my friend my sending a virtual gift of Authentic Guacamole! :)  They also have some fun screen savers and wallpapers too!

Be sure that you spread the love too on Facebook or on Twitter @guacgrl.

Avocados are such an easy way to add flavor and nutrients to a meal! 

I would love to see if you have any yummy Avocado recipes to share! 

Link up your favorite avocado recipe below!

Pickle Roll-up Dip Recipe

Here is an easy appetizer to bring to any holiday party!

My Hubby's family LOVES pickle roll-ups.  You know, the snack that is a pickle rolled up in a piece of corn beef that has cream cheese spread on to it.  Pickle roll-ups are good but man, do they take some time to make! 

Here is my solution: Pickle Roll-up Dip! All the great teast and about 1/4 of the time!

Here is what you will need:
• Heavy whipping cream
• Dill pickles
• Sliced corn beef (or ham)

Here is what you will need to do:
1. Chop up your pickles. I use my food chopper
2. Slice up your corn beef (or ham) into little pieces. (“little pieces”- I believe is the technical term for them!)
3. Whip your heavy whipping cream in a bowl using a mixer.
4. Add your pickles and corn beef to the whipped cream.

Add crackers and you have a tasty treat!



I am linking to:
DIY Day

Hodge-Podge Stew- An Easy Camping or Grilling Recipe

This is a great summer meal that has an easy clean up! It is also great to make while camping in the fire or on the grill. There is so much that you can do to make it to your own tastes that everyone will love it!

Here is what you will need:
Tin foil
Potatoes
Onions
Carrots
Butter
Ground Beef
Seasoning salt

1.) Cube your potatoes.

If I am at home I "pre-cook" them in the microwave. This will cut your cooking time in half! I usually put the cubed potatoes in a microwave safe bowl and cook on high for 2-3 minutes depending on the amount of potatoes.

2.) cut up your carrots into bit size pieces and dice your onion. Place them on a tin foil square.

3.) Add your meat to the tin foil square. I cut mine into smaller pieces to help it cook faster.

4.) add your potatoes (pre-cooked if you are at home- careful they will be hot!)

5.) Add butter and season salt to taste

6.) Wrap up your food into a cute little foil package and put on the grill (or fire) for 20-25 minutes for precooked potatoes, 40-45 minutes for uncooked potatoes.

7.) Open your foil package and eat up! I put mine in a bowl since I was at home but when we are camping I just eat it out of the foil on a paper plate. (just be careful when you open it, hot steam comes out.)

My husband likes his with Ketchup... I like mine with salt.

Clean up? Just throw your tin foil away!

You can add what ever veggies or meat you would like! I think that corn would be really good in here too. (I have not tried other meat so your cooking time might be different.)

Jeannine's Homemade Garden Fresh Salsa Recipe

You CAN grow most of the ingredients yourself if you're a gardener. I grow the tomatoes, peppers, and cilantro myself. I've tried onions and garlic with no luck, so those come from the store. I try to buy from farmers markets in the summer before my own garden is ready. This is MY version. The great thing about salsa is, it can be tweaked to your liking.

Ingredients:
8 roma tomatoes, gutted
1/2 medium onion (or one small)
2 green chili peppers, gutted and slightly sauteed (this brings out the flavor)
2 cloves garlic
1/2 c. cilantro
1-2T lime juice (or juice of one half a fresh lime)



makes about 3 cups of salsa










gutting tomatoes: take out the watery seedy "guts"








gut and sautee peppers if desired






Directions:
1. Put everything (except the lime juice) into food processor (you might have to process 2 or 3 seperate batches if everything doesn't fit. I try to put the smaller things with some of the bigger things so they blend well - for example, put garlic and cilantro in with the tomatoes or onion). Blend until desired consistency. I like my salsa pretty well liquefied. Some people like it more chunky. If you like it REALLY chunky, don't use the food processor, just chop everything and mix together.













2. Add juice, mix well.

Tips:
- This is pretty mild. If you want it spicier, try sarano, habanero, or jalapeno peppers.

- You can really use any tomatoes, I just prefer Roma's because they're easy to gut, and they have more flesh and less seeds and water than bigger tomatoes.

- Every ingredient can be increased or decreased to taste.

- For richer flavor, let salsa sit in the fridge for several hours or overnight.

- Avocado chunks are a really good addition, but they turn brown quickly, so I only use them when I know it's going to get eaten very fast. (I don't puree the avocado, I just add it at the end.)

Fawnda's Apple-Bacon Coleslaw Recipe

Here is a twist on a summer time recipe. This Apple-Bacon Coleslaw will be great to bring to your next picnic or gilling advent like Father's day or the 4th of July! The sweet of the apple with the salty of the bacon makes this an instant favorite!

Ingredients:

1 red apple

1 green apple

Bacon bits

Coleslaw package mix

1 cup Mayo

1/2 cup Milk

2 tsp Sugar or honey

1 tsp lemon juice

Mix mayo, milk sugar/honey and lemon juice in bowl.

Add coleslaw mix and stir until it is covered in the mayo-milk mix. (If the mix does not seem to cover you can add more mayo and milk.)

Cube the apples (I usually use half of each apple- but you can add more to taste. I save some slices for when I serve it.) I also squirt the apples with lemon juice to keep them from browning.

Mix apples into coleslaw mix.

Let sit in refrigerator for at least 2 hours

Before serving, mix in bacon bits to taste. I use the left over apple slices as a garnish to be fancy. I also squirt the apple slices with lemon juice to keep them from browning.

Enjoy!