Cordon Bleu Burgers

I get excited for the big Thanksgiving meal the whole month of November, especially the turkey.  Then I thought of these burgers that I make year round.  Yes, they are that good!!  Most recipes call for ground chicken, but I can more easily find ground turkey in the store. 

I love these because they satisfy my need for a burger, but I don't feel horrible and have a stomach ache after I eat these like a greasy beef burger. 

1 lb. ground turkey (or chicken)

4 whole wheat buns

4 slices of ham

4 slices swiss cheese

lettuce

tomato slices

1/2 cup mayonaise

1 Tbs dijon mustard

Salt

Pepper

Divide the meat into 4 equal portions and form into patties.  Salt and pepper the patties and then cook in a large skillet.  After I turn them over I put the swiss cheese on to melt.  They will feel firm to the touch when they are cooked through. 

Mix the mayo and mustard and slather on both sides of the bun.  Then build your burgers.  I start with the bottom bun, ham , then burgers with melted cheese, lettuce and tomato and top bun. 

Beef Stroganoff

This recipe I adapted from one of Rachael Ray's 30 minute meals.  I make this anytime I have left over steak.  It doesn't have to be sirloin.  You could use a strip steak also or any cut of meat you can cut really thin.   Here is what you will need.  

1 lb beef sirloin (sliced really thin 1/8 -1/4 inch thick)
flour
1 cup beef broth
1/4 small onion
1/2 cup sour cream
1-2 tsp. lemon juice
1/2 tsp. dill
Olive oil
Salt & Pepper

Begin by slicing your meat. 

*Put the meat in the freezer for 20-30 minutes before you are ready to slice it.  It will be easier to slice really thin.

Salt and pepper your meat and then coat with flour.  Place in your skillet once the oil is hot.  Grate the onion into the skillet with the meat. 

Once your meat is browned, add beef broth.  Make sure to scrape the bottom of the pan to pick up all the drippings.  This will help thicken your sauce.  Simmer for a few minutes until it thickens. 

Turn your heat to low and stir in the sour cream until smooth.  Add lemon juice and dill at the end right before you serve. 

I like to serve over egg noodles with a vegetable. 

Taco Soup

This time of year I love sitting down with a bowl of warm soup.  I always try to keep everything on hand to make this for dinner because its so easy and comes together very quickly.  It's always a crowd favorite for pot lucks too.  I adapted this from a recipe I collected from one of my cooking classes in college. 

 I am making this ahead to put in my freezer for next week.  We will be traveling and some big adjustments at our house, so I don't want to be stressed out about what to make for dinner.  

1 lb. ground beef

1 small onion chopped

1 cup beef broth

1 can kidney beans (drained and rinsed)

1 can corn (drained)

1 can diced tomatoes (I prefer petite diced but use what you have)

1 8 oz can tomato sauce

1/2 pkg. taco seasoning

In a large pot cook the meat and onion.  Drain fat.  Add the remaining ingredients.  Give it a good stir to combine the spices and then simmer with the lid on for 20 minutes. 

At this point it is ready to serve with your favorite toppings: Sour cream, grated cheese, avocado slices, tortilla chips.

* I will be cooling it completely before storing it in an air tight container in the freezer.  All you have to do is thaw it and reheat it in a stock pot before serving. 

* You can also add diced celery and carrots to the soup to add some vegetables.  Cook them with the meat and onion so they get tender.