Bacon and Cheddar Cheese Burgers (with Shredded Zucchini)

-


Things have been kind of quiet on here for a few weeks, but we are working hard to finish our big basement remodel project in time to host our youth group Valentine Supper in a few weeks. Hopefully by next weekend we will have it finished! We are super excited about this! For that reason and because hubby and I are avoiding (95% of the time) sugar, white flour, and dairy for a while, cooking has been a bit different here lately. Lots of salads, lean meat, and fresh fruits and veggies. It has been affecting the way I prepare food for the children too. We all feel much better and I find the only thing I really miss is chocolate. ha

The 90% lean ground beef was on sale at the local grocery store so I decided to work ahead a bit and get a 10lb. bag and mix it right away for cheeseburgers or mini meat loaves and put them in the freezer. I used fresh shredded zucchini and was very pleased that the burgers were quite moist and juicy.

10 lbs. 90% Ground Beef
3 cups Zucchini, shredded
5 Eggs
6-7 shakes Worcestershire Sauce
Black Pepper

Mix by hand (with gloves) and shape into balls. Weight for each one was around 6-7 oz. Place on a parchment paper lined cookie sheet and freeze. Then store in a large resealable bag.



For the cheeseburgers:
I browned them in Grapeseed Oil and placed a piece of prepared bacon on each and topped them with shredded Cheddar/Monterey Jack cheeses that I had tossed Tastefully Simple Bacon Bacon Seasoning and Parsley Flakes for a very tasty burger served with lettuce! In case you feel like you need to check up on us, hubby and I ate ours without a bun. :)  just clarifying.

Your upcoming week will be filled with Blessings. Take time to notice them and jot them down and/or share the list with someone. You may inspire them to make a list of their own. And it is fun (and encouraging) to look back and remind yourself (with your handwritten testimony) of God's Goodness to you.
 
 
Linking to:
♥

Comments

  1. Betsy BrockJanuary 20, 2013 at 8:02 PM

    I love the 90% lean ground beef! If you don't over cook it, it isn't dry and I love that there isn't a ton of fat to drain!

    Can't wait to see the basement project!

    ReplyDelete
  2. Love Bakes Good CakesJanuary 21, 2013 at 9:17 AM

    I found your blog over at Ms enPlace. I love that this 1. makes a lot 2. uses fairly lean beef 3. has the added nutrition of zucchini 4. and of course, it has bacon! Pinned to try! I'm a new follower on Facebook - I'm looking forward to seeing more delicious recipes!

    ReplyDelete
  3. Michelle BJanuary 21, 2013 at 9:40 PM

    Adding zucchini is really interesting, Martha. Makes sense to do for moisture, but I like that it also adds a health factor to burgers. (Of course it's the bacon cheese topping that draws me in though!)
    Good luck on the basement re-do!
    Thanks for linking this week.

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more