Turtle Burgers

It's getting to be that time of year again for grilling burgers, etc.  Here's one of those recipes from a prior season that I had made up last October.  I know I'm behind . . . that's what happens when you lead a very busy life.  And that's the advantage of these meals - they can be made up in advance or they're quick fixing.  Love my Tastefully Simple Meal Solutions (TS2U).  This was one of those nights that I forgot to take a picture of the complete meal.  Oh oh . . . I know that I didn't do the hot dogs or criss-crossed the cheese to make it look like a turtle.  But it was very delicious.  We usually don't use buns but have it as a patty.  We usually use 99% ground turkey.  I just like trying various seasonings.


Ingredients:

1 1/2 lbs lean ground beef
1 pkt Smoky BBQ Cheese Ball Mix
1 1/2 tsp Garlic Garlic Seasoning
8 all beef hot dogs
6 slices American cheese
3 hamburger buns, halved, toasted
6 lettuce leaves

Instructions:


1.  In large bowl, combine first 3 ingredients; salt and pepper as desired.  Form into 6 patties.

2.  Prepare grill to medium heat.  Place burgers on grill.  Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 8-10 minutes.  Add hot dogs to grill.  Grill, turning occasionally, about 3-4 minutes or until desired doneness.

3.  Meanwhile, if desired, slice each cheese slice into 6 strips.  Basket weave strips together and place on burgers.  Continue grilling until melted.  Remove from grill.

4.  Slice 6 hot dogs in half; slice each half in half lengthwise creating 4 sections each.  If desired, cut 2 small triangles in the rounded end of each section creating turtle toes.  Cut remaining 2 hot dogs into thirds.  If desired, cut a slit into the round end or end end of the hot dog sections to create a mouth.

5.  Place lettuce leaves on toasted buns.  Top each bun with 4 hot dog "legs", cut side-down, and 1 head.  Top with burgers.

Makes 6-8 servings.  Serve with Vidalia Onion Broccoli Slaw.

Make Ahead & Freeze:  Prepare step 1.  Place patties in a gallon freezer bag between sheets of wax paper.  Place hot dogs in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Smoky Bacon & Chicken Skillet

This was so delicious!  We used fusilli instead of bow-tie pasta.  I imagine any pasta would be great.  Also used turkey bacon and almond milk.  I also used cheddar cheese as we are not fond of Monterey Jack. We froze the leftovers for later quick meals.


Ingredients:

12 oz farfalle (bowtie) pasta
1/2 lb bacon slices, chopped
1 lb boneless skinless chicken breasts, cubed
1 1/2 tbsp Garlic Garlic Seasoning
1 1/2 c 2% milk, warmed
1 pkt Smoky BBQ Cheese Ball Mix
1 1/2 - 2 c shredded Monterey Jack cheese


Instructions:

1.  Prepare pasta according to package directions.  Drain.

2.  Meanwhile, in large skillet over medium-high heat, saute bacon until crispy.  Remove to paper towels with a slotted spoon; set aside.  Drain off all but 1 tablespoon bacon drippings from skillet.

3.  Add chicken and Garlic Garlic Seasoning to skillet with remaining bacon drippings; salt and pepper as desired.  Saute until cooked through, about 4-5 minutes.

4.  Stir in cooked pasta, warmed milk and Smoky BBQ Cheese Ball Mix.  Bring to a simmer.  Simmer 1-2 minutes.  Remove from heat.  Stir in cheese and bacon until melted and smooth.  Serve immediately.  Sauce will continue to thicken upon standing.

Makes 6 servings.  Serve with Steamed Broccoli with Garlic Butter.

Make Ahead & Freeze:  Prepare step 1; toss with 1 tablespoon oil and place in a gallon freezer bag.  Place bacon in a quart freezer bag.  Place chicken and Garlic Garlic Seasoning in a quart freezer bag.  Place cheese in a quart freezer bag.  Place all bags and unopened Smoky BBQ Cheese Ball Mix in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.