Bayou Burgers - Fix it Fast Meal Solution #6

I couldn't make up my mind how I wanted to fix this.  We were tired of burger patties.  So, I thought, let's make it a meatloaf.  Then the temperatures turned hot and I didn't want to turn on the oven.  So, they ended up being meatballs.  YUMMY!  I used ground turkey instead of beef.

Ingredients:

1 lb lean ground beef
1/2 lb ground chorizo sausage
3 Tbsp Bayou Bourbon Glaze, divided
2 tsp Onion Onion Seasoning
1/3 c mayonnaise
1 (2.8 oz) canister French-fried onions, toasted if desired
6 hamburger buns
lettuce leaves and tomato slices, optional

Instructions:


1.  Prepare grill to medium heat.  In medium bowl, combine ground beef, chorizo, 1 Tbsp Bayou Bourbon Glaze and Onion Onion Seasoning.  Form into 6 patties

2.  Place patties on grill.  Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.  Meanwhile, in small bowl, combine mayonnaise and remaining 2 tbsp Bayou Bourbon Glaze.


3.  Spread buns with Bayou Bourbon mayonnaise, top with lettuce and tomato, if desired, burgers and French-fried onions.

Makes 6 burgers.  Serve with Bayou Glazed & Grilled Potatoes (recipe later).

Make Ahead & Freeze:  Prepare patties through step 1.  Place patties in a gallon resealable freezer bag between layers of wax paper.  Place remaining 2 Tbsp Bayou Bourbon Glaze in a quart resealable freezer bag.  Place both bags in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Summer Quinoa Salad - Simple Side Dish

I'm not really fond of Quinoa or pasta salads.  HOWEVER, this was delicious!  I took it as a side dish for last month's family reunion.  Several people ate it.  I've had it as a side dish for many of my dinners.  I don't care for tomatoes in my salads nor do I like feta cheese or avocado so I didn't use them.  It tastes best chilled.

Ingredients:

2 Tbsp Onion Onion Seasoning
2 Tbsp water
2 c cooked & cooled quinoa
1 c grape tomatoes, halved
1 c fresh or frozen sweet corn, thawed
1/2 c chopped cucumbers
1/2 c crumbled feta cheese, optional
1 ripe avocado, pitted, peeled and chopped
2 Tbsp Avocado Oil
Juice of 1 lime (1-2 Tbsp)

Instructions:

1.  In large microwave-safe bowl, combine Onion Onion Seasoning and water.  Microwave 30 seconds; cool 5 minutes.

2.  Add remaining ingredients to bowl; toss to coat.  Salt and pepper to taste.

Makes 6 Servings.

Caribbean Pork Rice Bowl - Fix it Fast Meal Solution #5

This was very delicious.  And so easy to make.  We used chicken instead of pork.  I was out of the avocado oil so used olive oil instead.  I also used Cajun seasoning instead of Jamaican jerk seasoning.  I also thru in some green beans instead of having it on the side.  That's the fun of these recipes, you can do substitutions to meet your taste-buds and family likes.  We froze the leftovers for quick meals when it was too hot to cook.

Ingredients:

2 Tbsp Avocado Oil
1 1/2 lbs pork tenderloin, thinly sliced
2 Tbsp Jamaican jerk seasoning*
1 Tbsp Onion Onion Seasoning
1 13.5oz can coconut milk
2 c frozen mango chunks
1/4 c Mango Lime Sauce
2 Tbsp cornstarch
2 Tbsp cold water
3 c cooked white or brown rice
chopped avocado, cilantro and cashews (optional)

Instructions:


1.  In large skillet, heat Avocado Oil over medium high heat.  Add pork, jerk seasoning and Onion Onion Seasoning.  Saute 3-4 minutes.

2.  Stir in coconut milk, mango chunks and Mango Lime Sauce.  bring to a simmer (do not boil); reduce heat and simmer 10 minutes, stirring occasionally.  In small bowl, whisk cornstarch and water together.  Stir into skillet; continue cooking until thickened, about 1-2 minutes.

3.  Serve over rice.  Garnish with avocado, cilantro and cashews if desired.

Makes 6 servings.  Serve with Teriyaki Green Beans.

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

*tip:  To substitute everyday spices for the jerk seasoning, add the following to the recipe instead:  2 tsp dried thyme, 1 1/2 tsp allspice, 1 1/2 tsp ground black pepper, 1/2 tsp cayenne pepper and 1/2 tsp ground cinnamon.

Teriyaki Green Beans - Simple Side Dish

This was a great way to fix fresh green beans.  It went great with grilled salmon.  You can probably substitute other vegetables as well . . . like asparagus or maybe broccoli.



Ingredients:


2 Tbsp Avocado Oil
1 lb fresh green beans, trimmed, rinsed and dried
1 Tbsp Onion Onion Seasoning
1/4 C Honey Teriyaki Sauce
1 Tbsp toasted sesame seeds, optional

Instructions:

1.  In large skillet, heat Avocado Oil over medium-high heat.  Add green beans and Onion Onion Seasoning.

2.  Saute until crisp-tender, about 3-4 minutes.  Add Honey Teriyaki Sauce and continue sauteing 1-2 minutes or until heated through and sauce has thickened slightly.

3.  Remove from heat and toss with sesame seeds.  Salt and pepper to taste.

Makes 6 servings.

Creamy Lemon Dill Chicken Skillet - Fix it Fast Meal Solution #4

I really loved this dish!  Made great leftovers.  I did some substitutions - green beans instead of broccoli and almond milk instead of 2%.  Oh, I used wild rice instead of white rice.

Ingredients:

1 Tbsp Avocado Oil

1 lb boneless skinless chicken breasts, cubed

1 Tbsp Onion Onion Seasoning

1 1/2 c long-grain white rice

2 c reduced sodium chicken broth

1 c 2% milk

1 pkt Lemon Dill Cheese Ball Mix

1/2 (16 oz) pkg frozen chopped broccoli

3 oz cream cheese, cubed

Instructions:

1.  In large skillet, heat Avocado Oil over medium high heat; add chicken and Onion Onion Seasoning.  Saute 2 minutes.

2.  Add in rice; saute 1 minute.  Add chicken broth, milk and Lemon Cheese Ball Mix; stir to combine.  Stir in broccoli.

3.  Cover; bring to a boil.  Reduce heat and simmer 15 minutes or until rice is tender and liquid is absorbed.

4.  Remove from heat; stir in cream cheese until melted and creamy.

Makes 6 servings.

Serve with a green salad.

Make Ahead & Freeze:  Combine first 3 ingredients in a gallon resealable freezer bag.  Place rice in a quart resealable freezer bag.  Place both bags and unopened Lemon Dill Cheese Ball Mix in a gallon resealable freezer bag.  seal well, label and freeze.  Thaw completely.  Prepare as directed above.

Freezing the leftovers works well too!

Grilled Salmon with Lemon Dill Sauce - Fix it Fast Meal Solution #3

 Hmm . . . Oh no!  I didn't take a picture of the final product!  It was very delicious.

Ingredients:

1/4 c Avocado Oil
1 pkt Lemon Dill Cheese Ball Mix, divided
Juice of 1 lemon (2-3 Tbsp)
2 Tbsp honey
6  4oz salmon fillets
3/4 c plain Greek yogurt
1/2 c chopped cucumber
1 Tbsp capers, rinsed & drained, optional.

Instructions:

1.  Prepare grill to medium heat.  In shallow dish, combine Avocado Oil, 2 tsp Lemon Dill Cheese Ball Mix, lemon juice and honey; salt and pepper to taste.  Whisk to combine.  Add salmon; gently toss to coat.  Let stand 10 minutes.

2.  In small bowl, combine yogurt, cucumbers, capers and remaining Lemon Dill Cheese Ball Mix; whisk until well combined.  Salt  and pepper to taste.  Set aside.

3.  Place salmon on grill, skin-side up.  Grill, turning once, 10-12 minutes or until internal temperature reaches 145 degrees F on an instant read food thermometer.  Serve topped with Lemon Dill Sauce.

Makes 6 servings.

Serve with Summer Quinoa Salad.

Make Ahead & Freeze:  Prepare through step 1; place in a gallon resealable freezer bag.  Place remaining Lemon Dill Cheese Ball Mix 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.