This week we are on vacation in Northern Idaho. Staying in a condo with a kitchen has proved to not only save money, but offer us many chances to be creative in the kitchen. Actually, it’s been fun for me, getting to experiment with the ingredients we have on hand and have a good, healthy meal as a result.
For lunch today, we had Stuffed Hamburgers and Sauteed Green Beans. The kids ate everything on their plates, which for me, is always the litmus test.
2 lbs. of all-natural beef (we used the very lean kind)
2 t. of garlic powder
1 t. of Johnny’s Seasoning Salt
1 t. of black pepper
1/4 cup of Low-Sodium V-8 Juice (My kids LOVE V-8. I needed a little something extra in the patty mixture for moisture, this worked out great.)
4 ounces of Mozzarella Cheese, sliced. (We used the organic, raw cheese we purchased at Farmer’s Market.)
Directions: Mix all ingredients in a bowl, except cheese. Divide the mixture into eight balls. Divide each into two portions, form into patties. On one patty, add enough sliced cheese to cover the center. Cover with remaining patty and seal the sides. Complete until you have eight “stuffed” patties.
Grill until done to your liking. Serve with sliced purple onions, sliced tomatoes, and lettuce on toasted buns (or bread, which is what we had.)
Thanks to our friends, the Johnson Family, stuffed burgers is now our family’s favorite way to eat hamburgers!
Sauteed Green Beans
2 cups Fresh Green Beans, washed and tips removed.
1/4 cup of red onion, chopped
1 clove of garlic, minced
1/4 cup of Ken’s Raspberry Vinegarette Dressing (or any vinegarette you might have on hand)
1 pat of butter
1/4 cup of V-8 Juice (Normally, I would have used broth, but didn’t have any, so improvised.)
Salt, pepper to taste
Pour vinegarette and butter into hot pan, along with onion and garlic. Allow to become just tender. Add green beans and V-8 juice. Stir to coat the beans with the mixture and to cook. You want the beans to be tender-crisp, aprx. 3-5 minutes. Test one and season with salt and pepper to taste.