Black Bean & Mushroom Burgers

I found this recipe on the Brown Eyed Baker's Blog, and boy was this delish. She always has great baking recipes, so it was fun to find this healthy gem. I made this recipe almost the same way as she did, but I traded up the mushrooms from and used just plain old button mushrooms, added cheese ( of course), and used those great new sandwich flats which I LOVE! These were great as a burger, but next time I might just serve them as black bean cakes, or make mini ones for a yummy appetizer. So enjoy! and check out her blog.

1 Tablespoon canola oil
1 cup finely chopped red onion
8 ounces mushrooms, finely chopped
1 clove garlic, minced
½ teaspoon cumin
½ teaspoon smoked paprika
4 slices whole wheat sandwich bread, lightly toasted
15-ounce can black beans, rinsed and drained
2 ounces shredded cheddar cheese (2%)
Salt and freshly ground black pepper
4 Sandwich Thins or buns
Salsa and sour cream, for serving

1. In a large skillet, heat canola oil over medium-high heat. Add onion and cook until golden, about 3 to 4 minutes. Stir in mushrooms, garlic, cumin and paprika and cook until mushrooms have released their juices, about 4 to 6 minutes. Remove from heat and set aside to cool slightly.

2. Tear toasted bread into pieces and place in food processor. Process until broken down into crumbs. Pour the crumbs into a medium bowl. Add the mushroom mixture and beans to the food processor; pulse until combined, but not smooth – leave some chunky bits. Scoop mixture into the bowl with the bread crumbs; add the cheese and season with salt and pepper.

3. Mix ingredients together and divide into 4 equal portions. With dampened hands, shape each portion into four thick patties. Lightly brush each side of all patties with canola oil.

4. Heat a grill, grill pan or skillet over medium heat. Place patties on the surface and cook until thoroughly heated through and the outside has crisped, about 5 minutes per side. Serve burgers on toasted English muffins and topped with salsa and sour cream, if desired.

Cheddar Chicken Chowder

My hubby has pretty much taken over the cooking, and I think he enjoys it. He made this yummy soup the other night. We have made this a ton of times, and its definitely in the top 10 recipes we make. I'm also a big fan because its a Cooking Light recipe. Plus, we both agree it's better the second day!!

2 slices bacon

cooking spray

1 lb. skinned, boned chicken breast--cut into bite size pieces

1 cup chopped red onion

1 cup diced red bell pepper

2 garlic cloves--minced

4 1/2 cups fat free chicken broth

1 3/4 cups diced peeled red potatoes

2 1/4 cups frozen whole-kernel corn

1/2 cup all-purpose flour

2 cups milk

3/4 cup shredded cheddar

1/2 tsp. salt

1/4 tsp. pepper

1. Cook bacon in a dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; saute 5 minutes. Add broth and potatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.
2. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt and pepper. Top with bacon.

I had to laugh when I was typing this out, because when we first made this recipe years ago, we didn't even know what a dutch oven was. How things have changed:)