Lemony Salmon Burgers

I'm always on the lookout for healthy, fresh, summer recipes. I am SO glad I found and tried this one. Absolutely delish! We used 2 cans (7.5 oz. each) of wild salmon, from Aldi as the base. The burgers stuck together pretty nicely, but I sprinkled some extra bread crumbs in to help. Also, forming the patties on wax paper before frying definitely made this easier. I served these on whole wheat deli flats with homegrown lettuce, tomato, and sliced onion. The special sauce is a must! They're also amazing with cocktail sauce. I served this with vegetable couscous and fresh, homegrown beans. Plus we had homegrown cantaloupe for dessert !It was to die for!

Ingredients:

16 oz. canned salmon, drained and flaked
2 eggs
1/4 cup chopped fresh parsley (I used 4 tsp. dried parsley...same diff.)
2 TBSP finely chopped onion
1/4 cup Italian seasoned dry bread crumbs
2 TBSP lemon juice
1/2 tsp. dried basil
1 pinch red pepper flakes

1 tablespoon vegetable oil

2 TBSP light mayonnaise
1 TBSP lemon juice
1 pinch dried basil

Directions:

In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 tablespoons of lemon juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly packed patties, about 1/2 inch thick.

Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned.

In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of basil. Use as a sauce for your patties.

Summer Shrimp Stir Fry

I am in love with this quick, easy, healthy, and tasty dinner! I have SO been craving something nutritious after all the junk I've been consuming lately. This was a real winner and a meal that I will definitely make again! The best part...every ingredient (except the shrimp) can be found in our communal family (mine and my parents) garden! Honestly, only the squash and zucchini came from there, but when I make this later on in the summer (after the corn and tomatoes are up), this meal will be even cheaper! This meal was simply awesome...I usually don't like squash/zucchini, but in combination with those tasty shrimpers, I couldn't help but love this (the butter didn't hurt either!). :)

Ingredients:
2 TBSP butter
2 TBSP olive oil
zucchini, sliced diagonally
yellow squash, sliced diagonally
4 garlic cloves, diced (I didn't have these, so I just sprinkled garlic powder in the butter/shrimp during this step--still turned out awesome!)
shrimp (peeled, deveined, tales left on)
2-3 ears of corn, kernels cut off
grape tomatoes, sliced in 1/2 lengthwise
salt and pepper
fresh herbs, if desired


Directions:
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet (I had to pull out my huge electric skillet!) over medium heat. Add minced garlic (or sprinkle garlic powder). When oil/butter is hot, add shrimp and cook for 3 minutes. Remove to a plate. Do not clean skillet.

Add the rest of the butter and oil and heat over medium heat. Add zucchini slices in a single layer and cook for one minute, tossing once. Scoot the zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add grape tomatoes, salt, and pepper, and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat. Serve on a big platter.

Hint: Much better after it’s been allowed to cool for a bit!

P.S. I served this with CousCous w/ Chives and Saffron, from Darrenkamps. So good mixed together!

Shrimp Lasagna

This recipe comes from my husband's aunt. I have made it a handful of times, and everyone always enjoys it! I pull this recipe out when I know I am going to have a houseful of company! Works like a charm. :) I've gotten a bag of mini salad shrimp at Costco, before, and that worked just as well.

Ingredients: 2 lbs. cooked, frozen, shrimp (peeled and de-veined)
1 box pasta trio (multi colored pasta)
8 oz. ricotta cheese
1 cup mayo
8 oz. sour cream
dash of garlic salt
Old Bay
1/2 cup chopped green onions
1 tsp. thyme
1 pkg. Monterrey Jack shredded cheese

Directions
Cook pasta and set aside. Mix mayo, cheeses (1/2 pkg. Monterrey Jack), garlic salt, Old Bay, scallions, and thyme. Fold in shrimp. Spray large baking dish with cooking spray. Add mixture and remaining Monterrey Jack cheese (on top). Bake at 350 for 40 minutes or until bubbling.

Banzai Burger

I've not yet tried this exact recipe either, but it is based off of Red Robin's AMAZING Bonzai Burger. If it's even 1/10 as good as theirs, it'll knock your socks off!

Ingredients

Teriyaki Marinade

1-3/4 Cups water

1 Cup soy sauce

1 Cup light brown sugar

1/2 Teaspoon onion powder

1/2 Teaspoon garlic powder

1 5.5-ounce ground beef patty

2 canned pineapple slices

2 Slices cheddar cheese

1 sesame seed hamburger bun

4 Teaspoons mayonnaise

2 tomato slices

1/3 Cup shredded iceberg lettuce

Directions
Combine all marinade ingredients in a small saucepan over medium-high heat; bring to a boil, then reduce heat and simmer 10 minutes, or until sauce thickens. Cover and refrigerate at least 30 minutes.

Pour half of teriyaki marinade into a baking dish or a large storage container. Place the beef patties on top in a single layer, and add more marinade to cover. (Be sure to reserve some marinade for the pineapple slices). Cover container and refrigerate 4-12 hours. Place pineapple slices in a separate container with the remaining marinade, cover and chill.

Preheat grill to medium heat. Cook hamburgers 3 to 5 minutes per side, or to desired doneness. When you flip the burgers, add the pineapple to grill and cook until the grill marks show, turning once. About 1 minute before the burgers are done, place 2 slices of cheese on top of each patty to melt.

Spread mayonnaise on the top and bottom of each bun.Place hamburger patty on bottom bun and top with 2 tomato slices and 2 grilled pineapple slices on each bun bottom. Cover with about 1/3 cup shredded lettuce and place top bun on sandwich.

Each serving: About 893 calories, 41g protein, 66g carbohydrate, 51g fat (23g saturated), 3g fiber, 172mg cholesterol, 1,590mg

Pioneer Stew

Nothing beats my mom's Pioneer Stew on a chilly, winter day. Or hot summer day. Or any day in between. It's THAT good!!

Ingredients:
1 lb. hamburger meat
1/2 cup chopped onion
1 lb. can or 2 cups whole kernel corn (just use a pint)
1 lb. can kidney beans
1 lb. can or 2 cups tomatoes
2 tsp. chili powder
1 tsp. salt
1 cup shredded sharp cheddar cheese

Directions:
Brown burger meat and onion until tender. Drain. Then, drain into a bowl: corn, beans, tomatoes. Add liquids, chili powder, and salt to meat and cook until liquid is reduced to about 1/2 (no lid). Add corn, beans, and tomatoes. Simmer 10 minutes. Put cheese on top and serve immediately.

Two Cheese Quesadillas

I got this recipe from my great aunt. It's yummy and fast--what's not to love??

Ingredients:
4 flour tortillas (8 inch)
1 cup (4 oz) shredded Cheddar cheese
1 cup (4 oz) shredded Mozzarella cheese
2 small tomatoes, diced
1/2 cup finally chopped green pepper (I don't add this)
1/4 cup chopped onion (I think I used red?)
sour cream and salsa

Directions:
Sprinkle each tortilla with cheeses, tomatoes, and onion. Fold in half and press edges lightly to seal. On an electric griddle, cook quesadillas over low heat for 1-2 minutes on each side or until cheese melts. Cut into wedges. Serve with sour cream.You can also use the microwave for a softer quesadilla.

Beef BBQ aka Sloppy Joe

This is my mom's classic recipe. Still my favorite BBQ!!

Ingredients:
2 lbs. hamburger
1 onion
1/2 cup ketchup
2 TBSP. brown sugar
2 TBSP. vinegar
2 tsp. mustard
1 tsp. Worcestershire sauce
1 tsp. salt

Directions:
Fry onion and burger in hot fan until it has lost its red color (low) and drain grease. Stir until smooth and then add all other ingredients. Simmer about 20 minutes, covered. Stir often.Serves 8.

Meatball Treat

This was the very first meal I made for my husband! It was actually his mother's recipe, and I believe it won first prize at some sort of fair! It's easy, and delicious. Serves well with peas and crusty bread.

Ingredients:
1/2 cup minute rice
3/4 lb. ground beef
1/4 cup water
1 tsp. grated onion
1 1/4 tsp. salt
dash of pepper
8 oz. can of tomato sauce
1/2 cup water

Directions:
Combine rice, beef, 1/4 cup water, onion, and salt. Shape into balls (about 1.5 inches in diameter). Place in a skillet. Add 1/2 cup water. Pour tomato sauce over balls to coat them. Cover and simmer for 10 minutes. Remove from heat and let stand for 5 minutes.

Mom's Stromboli

My husband LOVES this recipe from my mom! I used to not like it as a child, but am loving it now!

Ingredients:
2 loaves frozen bread dough (get this at Walmart; I tried a roll of pizza dough, which was ok, but not the best)
1 lb. ground beef, browned with onion
4 oz. can mushrooms
6 slices Turkey Ham
pepperoni (this was my addition; got a bag on sale at BB's and layered them in on top...amazing!)
chopped tomatoes
mozzarella cheese

Directions:
Thaw bread dough and roll out to size with rolling pin. Layer ham, ground beef, pepperonis, mushrooms, tomatoes, and cheese. Fold up dough and close ends. Turn over onto a cookie sheet. Cut diagonal slits into top of the dough. Bake at 350 for about 20 minutes.
Serve with heated spaghetti sauce on top, if you want.

Broiled Tilapia Fillets

This has been our favorite way to eat tilapia so far! It makes a fairly bland fish taste GREAT!

Ingredients:
1.5 lbs. frozen tilapia, thawed (use 1/4 lb. fillets)
1 tsp. garlic powder
1/4 cup melted butter
1/4 cup lemon juice
1/4 cup soy sauce

Directions:
Place tilapia fillets in a shallow dish; sprinkle with garlic powder. Combine melted butter, lemon juice, and soy sauce. Pour over tilapia and turn to coat. Let stand 15 minutes. Place fish on broiler pan and broil 5 minutes, or until it flakes. (Make sure to line the bottom of the broiler with tinfoil to aid clean-up!).

Baked Salmon with Mushrooms, Tomatos, and Spinach

I found this recipe on the KRAFT website, and boy, is it AMAZING! My husband loves salmon, and this is one of his favorites. The recipe also states that Red Snapper or Orange Roughy could work, but do NOT try this with tilapia. Way too bland! I made this (with salmon) for all 7 of us and tripled the recipe. We barely had leftovers! I got the salmon on sale at Darrenkamps BOGO, which ended up being $1/a quarter pound fillet or $4/lb.

**Please note, picture is taken from the KRAFT website.

Ingredients:
4 salmon fillets (1 lb.)
2 cups chopped fresh spinach
1 cup sliced mushrooms
1 tomato, chopped
1/3 cup sun-dried tomato dressing (or Italian)

Directions:
Heat oven to 375. Place fish, skin-side down, in 9x13" pan/baking dish sprayed w/ cooking spray. Mix remaining ingredients until blended; spoon over fish. Bake 20-25 minutes of until fish flakes easily with a fork.

Other suggestions include topping with garlic, green onions, or feta cheese. We have not yet tried this.