Healthy Burger

Lean Ground meat (beef or chicken or mixed)
Chopped spinach (if frozen make sure it's dry)
a little bit of Milk
1 piece of bread
Salt, pepper and a bit of garlic seasonings.

Put the bread slice into the milk and let it stand for a bit until the milk is absorbed. Mix with ground meat, seasonings and spinach. Form into small patties and cook.

From the kitchen of: Maisie S.

Onion Soup Roast

7-bone roast (or the boneless cut, which has a different name—ask your butcher)
Lipton Onion Soup mix

Cut two layers of foil, longer than the meat. Fold them tightly together lengthwise to make a seam. Shake the soup package to mix before opening. Place foil on a baking sheet. Put half the soup mix on the foil, then place the meat on, and put half the soup mix on the meat. Tent the meat in foil, leaving an inch or more between meat and foil. Bake at 350 for 1-½ to 2 hours (about ½ hour per pound).

From the kitchen of: Heather K.

White Bean Soup

Prep and Cook Time: 25-30 minutes

Place in a soup pot:
7 cups water
3/4 teaspoon dried rosemary (crushed or chopped)
8 cloves garlic, chopped or sliced
Bring to a boil, reduce the heat, and simmer until fragrant, 10 minutes.

Stir in:
Two 15 oz cans of cannellini/white beans, drained and rinsed
28 oz can of diced tomatoes, drained
1 T dried parsley
1/4 cup extra-virgin olive oil
4 teaspoons red wine vinegar
1 teaspoon thyme
2 teaspoons salt
1/2 teaspoon ground black pepper.
Simmer for 10 minutes. Serve with bread.

Optional:
1 bunch flat-leaf spinach (1 pound), stemmed
Stir in spinach and cook until wilted, about 2 minutes.


From the kitchen of: Megan H.

Italian Sausage Soup w/ Tortellini

Bake Time: 20-30 min

1 lb. Italian sausage (I like the Turkey Store's Hot Turkey Sausage)
1 cup chopped onion
1 medium green pepper, chopped
2 cups chopped, tomatoes (I like Italian style stewed tomatoes)
1 cup shredded or thinly sliced carrots
1.5 cup zuchini
2 garlic cloves, sliced
32 oz chicken broth
1/2 tsp basil
1/2 tsp oregano
8 oz can tomato sauce (I usually don't include this if I use the stewed tomatoes)
2 cups tortellini (I like TJ's versions)

Grated parmesan cheese for garnish

Cook sausage, then add vegetables, spices and chicken broth. Simmer for 20 - 30 min. Add tortellini for last 5 minutes. Serve w/ grated parmesan cheese.

From the kitchen of: Laura T.

Sylvia's Impossible Quiche

Bake Time: 30-35 min

1 cup milk
1/2 cup Bisquick (I like TJ's version)
4 eggs
1/4 cup melted butter
1 cup grated cheddar cheese (I've also used parmesan cheese, depending on the other ingredients)
1 cup chopped onion (I usually add broccoli too)
2 cups canned tuna, salmon or left over meat (I use 1/2 a roasted chicken for 1 quiche)
salt & pepper to taste

Whisk all ingredients together and pour into a 10" pie pan. Bake @ 350 for 30 - 35 minutes.

From the kitchen of: Laura T.

Creamy Chicken and Biscuit Bake

Prep Time: 20 min + Bake Time: 20 min
America's Test Kitchen 30 minute meals
This hearty, comforting dish comes together quickly with shredded chicken, frozen peas and carrots, and a surprise ingredient—Boursin cheese.

Creamy Chicken and Biscuit Bake
Why this recipe works: Dropping cheesy biscuit dough over a hot chicken filling ensures that the biscuits will cook through quickly and that the bottoms of the baked biscuits won't be doughy.

1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces (about 3 cups)
2 (5.2 ounce) packages Boursin cheese (Garlic and Fine Herbs variety works best)
1 1/4 cups heavy cream (1/4 c. with chicken + 1 c. in biscuit mix)
1 1/4 cups low-sodium chicken broth (3/4 c. with chicken + 1/2 c. in biscuit mix)
Salt and Pepper
4 scallions, sliced thin
1 cup frozen peas and carrots, thawed
2 cups all-purpose flour
2 teaspoons baking powder
1 cup shredded sharp cheddar cheese

1. Adjust oven rack to middle position and heat oven to 450 degrees. Heat chicken, Boursin, 1/4 cup cream, 3/4 cup broth, 1/2 teaspoon salt, 1 teaspoon pepper, scallions, and vegetables in large pot over medium heat, stirring often, until cheese is melted and mixture is heated through, about 5 minutes. Transfer to greased 13x9 inch baking dish.

2. Meanwhile, combine flour, baking powder, cheddar, 1 cup cream, 1/2 cup broth, 1 teaspoon salt, 1/2 teaspoon pepper in medium bowl. Space heaping tablespoons of batter about 1/2 inch apart over chicken mixture (you will have about 16 small biscuits). Bake until biscuits are golden brown and filling is bubbling, about 20 minutes. Serve.

Test Kitchen Discoveries
1. Boursin cheese forms the flavor base for a very simple sauce. This cheese comes in different flavors, but we prefer the Garlic & Fine Herbs variety in this recipe.
2. Store-bought rotisserie chicken works perfectly. Discard the skin and shred the meat into bite-sized pieces.
3. When making the biscuit topping, it’s important to work the dough as little as possible; the more it’s mixed, the more protein develops in the flour, which leads to toughness.

Megan's Notes
1. Costco has $4.99 rotisserie chickens and 3-pack Boursin cheese, making this a really affordable meal.
2. Definitely use "Sharp" cheddar cheese. I tried it with "mild" that was on sale, and blech, it loses its edge. Punny.
3. The biscuits don't spread very much, I use an OXO 1 1/2 T cookie scoop and place a little closer together.
4. I use 2 cups of frozen peas and carrots.
5. I am not very fast at pulling chicken off the bone. I have yet to make this in under 40 minutes. But if you prepare the chicken ahead of time you can throw this together really quickly.
6. For a lighter version you can use Boursin Light, and substitute milk for the cream in the sauce, but the biscuits fall flat without the cream, so I wouldn't substitute anything in the biscuits.