Pork & Apple Burgers with Sweet & Spicy Bayou Beans - Fix it Fast Meal Solution #1

We are now starting on a new solution kit and I've already done two recipes and were they quick and tasty.

This recipe has a bonus recipe with it - the side dish.  Both items were great!   We didn't eat the burgers as a sandwich but served the beans over the top of the patty (as shown in my picture).

I substituted ground turkey for the ground pork and a can of red kidney beans for the chili beans.  I also left off the onions.

Ingredients (Pork & Apple Burgers):

1 1/2 lbs ground pork
1 small Granny Smith apple, cored & grated
1 C shredded Cheddar cheese
3 Tbsp Bayou Bourbon Glaze
1 Tbsp Onion Onion seasoning
1 Tbsp Avocado oil
1 large onion, thinly sliced 
6 hamburger buns, toasted
6 Tbsp Vidalia Onion Dressing

Instructions:  

Prepare grill to medium heat.  In large bowl, combine first 5 ingredients; salt and pepper to taste.  Form into 6 patties.


Place patties on grill.  Grill, turning once, until internal temperature reaches 165 degrees on an instant-read food thermometer, about 10-12 minutes.

Meanwhile, in large skillet, heat Avocado Oil over medium heat.  Add onions; salt and pepper to taste.  Saute until lightly golden, about 8-10 minutes, or until desired doneness.

Place burgers on toasted buns and top with sauteed onions and drizzle with Vidalia Onion Dressing.

Makes 6 burgers.  Serve with Sweet & Spicy Bayou Beans (recipe below).

Make Ahead & Freeze:  Prepare patties and place in a gallon resealable freezer bag between layers of wax paper.  Seal well, label and freeze.  Thaw completely.  Prepare as directed above.


Sweet & Spicy Bayou Beans Ingredients:

1/2 lb bacon, chopped
1 15 oz can chili beans, undrained 
1 15 oz can pinto beans, rinsed & drained
1 15 oz can black beans, rinsed & drained
1/4 c Bayou Bourbon Glaze
1 Tbsp Onion Onion Seasoning
1 tsp Dijon mustard
1/4 tsp cayenne pepper, optional

Instructions:

In large saucepan over medium-high heat, saute bacon until crisp; remove to paper towels.  Drain off drippings.


Add remaining ingredients to pan.  Bring to a simmer.  Simmer 10 minutes, stirring occasionally.

Remove from heat.  Stir in bacon.

Makes 8  (1/2 cup) servings.

Sweet & Smoky BBQ Pork Kabobs - Easy Grillin' Meal Solution #10

The last one and boy did we enjoy it!  Of course, we did some modifications to the ingredients.  Used chicken breast instead of pork; used carrots, potatoes, and apples instead of the green pepper and onion.  Just think of the possibilities . . . you can use any vegetable or fruit that will work with kabobs.  You can use beef, chicken or pork for your meat or even seafood like shrimp or scallops.

Ingredients:

1 1/2 lbs pork tenderloin, cut into 1-inch cubes
1/2 c beer
1 1/2 Tbsp Green Tea Peppercorn Seasoning
1/2 tsp Seasoned Salt
1/3 C Smoky Bacon BBQ Sauce
3 Tbsp orange juice
1 fresh pineapple, cut into 1-inch chunks
1 large green bell pepper, cut into 1-inch chunks
1 large red onion, cut into 1 inch chunks

Instructions:

Combine first 4 ingredients in a gallon resealable freezer bag; seal.  Place bag in a shallow dish and refrigerate 30 minutes or up to overnight.

Preheat grill to medium.  In small bowl, combine Smoky Bacon BBQ Sauce and orange juice; set aside.  Remove pork from bag; discard bag with marinade.  Assemble kabobs by alternating pineapple, pork, onion and green peppers on metal or bamboo skewers.

Place kabobs on grill.  Grill, turning occasionally, until internal temperature of pork reaches 155 degrees, about 15-20 minutes.  Baste with sauce mixture the last 5-10 minutes of grilling.  Salt and pepper to taste.

Makes 6 servings.  Serve kabobs over quinoa or rice.

Freeze for Later:  Combine first 4 ingredients in a gallon resealable freezer bag.  Place Smoky Bacon BBQ Sauce and orange juice in a quart resealable freezer bag.  Place both bags in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely.  Prepare as directed above.

Tip:  if using wooden skewers, soak in water 30 minutes before using.

Is this Goulash or is it Spanish Rice - a one skillet meal

I like making quick meals with whatever I have on hand.  This is one of our favorites and I use leftover Tastefully Simple spices.  It is easier for me to list the ingredients but not the quantities as it is more of according to your taste.  I used 99% fat free ground turkey breast and about 1 tablespoon for each of the seasonings.  I also used instant brown rice (about a cup).

Ingredients: 


1 lb ground meat
Dried Tomato & Garlic Pesto
Garlic Garlic
Onion Onion
Salt-free Seasoning
1 can mushrooms
1 can tomato sauce
1 can kidney beans
Rice

Instructions:  


Brown meat with seasonings.  Add mushrooms (not drained), beans (undrained),  and tomato sauce.  Add enough rice to absorb any liquid.  Bring to a boil then simmer until rice is cooked.

Open-Faced Patty Melts - Easy Grillin' Meal Solution #9

This was a big star for us!  Flavor was great.  Hamburger patties can get boring.  Not anymore!  We used ground turkey instead of pork.



Ingredients:

1 1/2 lbs ground pork
2.8 oz can French fried onions (optional)
1 pkt Shallot Tarragon Compound Butter Mix
1 Tbsp Green Tea Peppercorn Seasoning
2 tsp olive oil
1 large onion, sliced
6 slices Swiss cheese
6 slices marble rye bread, grilled or toasted




Instructions:   Preheat grill to medium.  In large bowl, combine first 4 ingredients.  Form into 6 oval patties.  Drizzle oil on onion.

Place patties and onions on grill.  Grill, turning once, until internal temperature of burgers reaches 165 degrees, about 10-12 minutes, and onions reach desired doneness.  Salt and pepper to taste.  Top burgers with Swiss cheese and divide onions evenly over burgers.  Serve on slices of grilled marble rye bread.  Makes 6 servings

Serve with fresh vegetable sticks and dip.  For a great dip, try preparing our Dill Pickle Dip Mix as directed on the package.

Freeze for Later:  Combine first 4 ingredients.  Form into 6 oval patties and place between waxed paper in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely.  Grill as directed above.


Tip:  Form into round patties and serve on hamburger buns.

Grilled Chicken Drumsticks - Easy Grillin' Meal Solution #8

This was delicious once the drumsticks were cooked.  It took longer than the time stated to cook on our grill.  Next time, we will use chicken breasts (we prefer white meat over the dark).
  


Ingredients:


12 chicken drumsticks
1 pkt Dill Pickle Dip Mix
1 c orange juice
1 tsp black pepper
1 Tbsp cornstarch
1 Tbsp cold water

Instructions:  Combine first 4 ingredients in a gallon resealable freezer bag; seal. Toss to coat.  Place bag in a shallow dish and refrigerate 1 hour or up to overnight.

Preheat grill to medium.  Remove chicken from bag; place marinade in small saucepan over medium heat.  Bring to a boil.  Whisk together cornstarch and water; slowly whisk mixture into marinade until it reaches desired consistency.  Set aside.


Grill chicken, brushing with marinade and turning occasionally, 25-30 minutes or until internal temperature reaches 165 degrees.  Makes 6 servings.

Serve with vegetable sticks and a slice of watermelon.

Freeze for later:  Combine first 4 ingredients in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely.  Prepare as directed above.

Shallot Tarragon Grilled Chicken - Easy Grillin' Meal Solution #7

Delicious . . . we love our grilled chicken.  The longer you marinade, the better it tastes and stays moist.




Ingredients:

1 1/2 lbs boneless skinless chicken breasts
1 pkt Shallot Tarragon Compound Butter Mix

1/2 c buttermilk

2 Tbsp Dijon mustard
1/2 tsp Seasoned Salt

Instructions:  Combine all ingredients in a gallon resealable freezer bag; seal.  Place bag in a shallow dish and refrigerate at least 30 minutes or up to overnight.

Preheat grill to medium.  Remove chicken from bag; discard bag with marinade.  Place chicken on grill.  Grill, turning once, until internal temperature reaches 165 degrees, about 10-12 minutes.  Sprinkle with Seasoned Salt and pepper to taste.  Makes 6 servings.

Serve with sauteed green beans topped with Seasoned Salt and sliced almonds.

Freeze for later:  Combine ingredients in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely.  Prepare as directed above.