BBQ Hamburgers

I know BBQ hamburgers are an easy thing with being able to buy pre-made patties. However, my family (relatives and all) and I love this recipe I do for homemade patties. They are easy and healthy. This recipe makes about 12 large patties. They do shrink as they cook, but they stay really thick. I use Sara Lee Wheat buns to help it be even healthier.

4 pounds lean ground beef

1/2 cup pureed carrot

1 tsp salt

1 tsp pepper

1 tsp garlic powder

approx 1 tbsp Season All

I normally don't measure my spices, but this is a best guess of how much I use. I prefer to add little bits as I mix so the spices get throughout all the meat.

I put the meat and pureed carrot in a large bowl. I mix with my hands by squeezing (like you would meatloaf). Then I slowly add spices, mix with hands, add a little more spices, mix again, and so on until I feel it's ready. Then I form the patties into about 5 inch round and about 1/4 to 1/2 inch thick patties (they will thicken a little more as they cook, and shrink in). The puree helps these burgers be so juicy and good. I normally also add cheese for a yummy cheese burger.

Swiss Chicken Breasts

This is such an easy recipe, and it is so yummy. I can actually get my whole family to clean their plates and go back for seconds. I normally have side dishes of Rice a Roni (chicken flavor), corn, and homemade bread (or rolls). Here is the main dish:

The kids dug in before I could snap the picture.

Swiss Chicken Breasts

Ingredients:
5 Chicken Breasts (cut in half)
10 slices of swiss cheese (I use the kraft single slice)
1- 26 oz can Cream of Chicken soup
1/2 cup pureed cauliflower
1 1/2 cups water (Or use the can from the soup and fill it about half full of water)
3 cups dressing (I use Pepperidge Farm herb flavored dressing...Like stuffing)
1 cube butter (light)

Directions:
Rinse chicken breasts, cut in half, and put into a 13 x 9 inch cake pan, coated with non-stick cooking spray. Put one slice of swiss cheese on each piece of chicken.

Wisk together:
1 - 26 oz can Cream of Chicken soup
Water (however you measure it)
1/2 cup pureed cauliflower
Then pour this soup mixture over the chicken and cheese.

Mix together:
3 cups dressing
1 cube butter, melted
Then sprinkle this dressing mixture on top of chicken and soup. (I tend to do more of this dressing mix for additional flavor. I do 4 cups dressing and 1 1/4 cubes of butter, melted).

Cover and bake at 350 degrees for 35 - 40 minutes, then uncover and bake an additional 20 minutes.