Meals From The Heart

Meals from the Heart Veggie Burgers

Meals from the Heart Veggie Burgers

Ingredients:

  • 2 cups Meals From The Heart Veggies and Rice
  • 1 large egg, mixed in a small bowl (might try it with 2 eggs)
  • 1(14-ounce) can black beans, drained and rinsed
  • 1/3 cup finely chopped red onion or yellow onion
  • 1/3 cup finely chopped fresh parsley or cilantro
  • 1/2 cup sunflower seeds
  • 1 to 2 tablespoons tamari or soy sauce
  • ½- teaspoon chili powder
  • 1 teaspoon dried oregano
  • ½- teaspoon ground cumin
  • 1 to 2 tablespoons all purpose flour
  • 1/2 to 3/4 teaspoon fine sea salt, to taste
  • Freshly ground black pepper, to taste

Directions:

Put drained beans in a large mixing bowl and mash about 2/3 of them. Add all the seasonings, flour, tamari/soy sauce and salt and pepper; mix well with a fork. Add 2 cups of cooked and cooled Meals From The Heart Veggies and Rice.  Use a fork to mix everything together without compressing it.

Shape the dough into 8 patties (roughly 1/3 cup of dough per patty). Pack the dough together tightly as this will help it stick together. This can be done quite easily using a piece of plastic wrap and dumping 1/3 cup of mixture into the center. Use the plastic to help shape the patty; flatten to 3/4” thickness and make into a round patty.

Heat skillet over medium high heat; coat bottom of pan generously with oil. Use a spatula to put veggie burgers into pan. Cook until bottom is browned and crispy; flip and cook second side the same. You want the veggie burgers to have a crisp outside and a hot, soft interior.

Serve in a bun or lettuce wrap with your desired toppings. Try it with homemade Aioli Sauce!

Leftover burgers will keep in an airtight container in the fridge for 2 to 3 days, or you can freeze cooled patties for up to 1 month. Simply wrap each patty in tinfoil and then place all of the wrapped burgers into a zip freezer bag.


Simple Aioli Sauce:

  • ½ cup mayonnaise
  • 1-2 cloves garlic, finely minced
  • 1 tbsp. lemon juice
  • Salt

Stir together in a small bowl.


Chimichurri Beef and Rice Skillet

Chimichurri Beef and Rice Skillet

The Chimichurri Sauce is a flavor bomb!

Ingredients:

  • 3 cups Meals From The Heart Veggies and Rice, prepared according to package instructions
  • 1 lb. ground beef, ground turkey or ground chicken
  • 1 cup diced onions
  • 2 cloves garlic, finely chopped (or 1 tsp. garlic powder)
  • 1-teaspoon salt (skip this if using garlic salt)
  • 1 teaspoon smoked paprika or chipotle powder
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2-teaspoon ground cumin
  • 1/4 teaspoon dried oregano leaves
  • 1 cup chopped fresh Italian (flat-leaf) parsley leaves
  • 1/2 cup chopped fresh cilantro leaves
  • Lime wedges

Directions:

In 12-inch skillet, cook meat and onions over medium-high heat, adding salt and pepper. Cook for 9 to 11 minutes, stirring frequently, until ground meat is brown and cooked through.

Add garlic, paprika, pepper flakes, cumin and oregano. Gently stir in Meals From The Heart Veggies and Rice. Top each portion with chimichurri sauce and a squeeze of fresh lime.


Simple Chimichurri Sauce:

Ingredients:

  • Equal amounts fresh parsley and cilantro (1/4 cup)
  • 2 garlic cloves
  • 2 green onions
  • 1 tbsp. Olive Oil
  • Chop all together, re-combining to chop until very fine. Stir together in a small bowl with kosher or sea salt, red wine vinegar (1-2 Tbsp.) or juice from a lemon or lime (1-2 Tbsp.). And olive oil to taste.

Keep refrigerated for up to 5 days.

Directions:

Chimichurri sauce is great drizzled on grilled meats or fish. Serve it instead of butter alongside hunks of warm peasant bread. Spread it on sandwiches. Dip vegetables into it. Use it as the fat for scrambling eggs. Top your oven-roasted vegetables with this versatile sauce.


Other Meals:

Could be used as a filling in a tortilla; add cheese, salsa, sour cream, and roll it up like a burrito.


One Pot Creamy Garlic Chicken and Rice

One Pot Creamy Garlic Chicken and Rice

Ingredients:

  • 1 lb. chicken, cut into 1-inch chunks  (any boneless, skinless chicken cuts will do)
  • 1-teaspoon garlic powder
  • 1/2-teaspoon salt
  • 1/2-teaspoon pepper
  • 1-tablespoon olive oil
  • 1 cup Meals From The Heart Veggies and Rice, prepared according to package instructions
  • 2 cups baby spinach, kale, beet greens or swiss chard leaves, roughly chopped
  • 2 tablespoons heavy cream (or milk, evaporated milk, half and half, coconut milk, almond or soy milk)

Directions:

Toss the chicken cubes with garlic powder, salt, and pepper. Heat olive oil in a 12-inch skillet over medium heat. Add chicken breast and cook just until browned, stirring often, about 3-5 minutes.

Mix 1 cup Meals From The Heart Veggies and Rice with cooked chicken; add greens and cover pan. Let sit for 5 minutes, off heat until spinach is wilted but still bright green. Stir in cream and serve.


Stuffed Green Peppers

Stuffed Green Peppers

Ingredients:

  • 2-4 green peppers
  • 1# ground beef*, or 1# ground Italian sausage (mild or spicy)
  • ½ cup diced onion
  • 1 can Ro-Tel tomatoes, or any 15 ounce canned diced tomatoes preferably with added seasonings
  • 3/4 cup frozen corn, thawed or canned corn, drained
  • 2 cups Meals From The Heart Veggies and Rice, prepared according to package directions
  • Grated Cheese, optional

Directions:

Start water for Meals From The Heart Veggies and Rice and follow directions on package. Allow it to cool slightly.

Brown meat in skillet over medium high heat; add onions, salt and pepper. Cook until onion is soft. Add canned tomatoes and mix together with cooked Meals From The Heart Veggies and Rice.

Prepare peppers by cutting out stem, removing seeds and membrane. If peppers are large, split them in half. Fill peppers with stuffing. Bake at 350 for 20 minutes.

*If using ground beef, taste and adjust seasoning before filling peppers.

Optional additions:

  • Mushrooms
  • Olives
  • Cheese
  • Beans: black, pinto, navy, red

Tex Mex Rice Casserole

Tex Mex Rice Casserole

Ingredients

  • 1 package Meals From The Heart Veggies and Rice, cooked according to package directions.
  • 1 lb. ground beef
  • 1-tablespoon vegetable oil (or other cooking oil)
  • 1 cup diced yellow onion
  • 1-cup fresh, canned (drained) or frozen corn kernels (thawed)
  • 1 can (10 oz.) enchilada sauce (recipe)
  • 1 package (1 oz.) taco seasoning mix* (recipe)
  • 5 cups Meals From The Heart Veggies and Rice
  • 3/4 cup shredded Mexican cheese blend (Colby, Monterey jack, cheddar)
  • 2 tablespoons chopped fresh cilantro leaves, optional
  • Broken tortilla chips

Directions:

Add beef to a 12-inch nonstick skillet, sprinkling with 1 tsp. salt and 2 tsp. taco seasoning mix. Cook beef 6 to 8 minutes over medium-high heat, stirring frequently, until brown, and cooked through. Set aside.

Add oil to same skillet, and heat over medium heat. Add onion and corn. Cook 5 to 7 minutes, stirring frequently, until vegetables are tender.

In casserole dish, stir together beef, enchilada sauce, corn and onions and pre-cooked Meals From The Heart Veggies and Rice.

Top with cheese. Bake, uncovered, until heated through and cheese is melted. Garnish with fresh cilantro.

This could also be finished off in a microwave; just heat through, melting cheese.

Optional additions: Hominy, black or pinto beans, jalapeno, green onions, red onion.

For a crunchy topping, add broken chips during last 5 minutes of baking.


Red Enchilada Sauce

Prep Time: 5 mins

Ingredients:

  • 2 Tbsp. vegetable or canola oil
  • 2 Tbsp. all-purpose flour
  • 4 Tbsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. cumin
  • 1/4 tsp. oregano
  • 2 cups chicken or vegetable stock

Directions:

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Add remaining ingredients and cook at a simmer for 5 minutes.


Quick Enchilada Sauce:

Stir 2 tsp. taco seasoning mix into 8 ounce can tomato sauce.

*Enchilada sauce can be refrigerated for up to 5 days, or frozen for up to 3 months.


Taco Seasoning Recipe

Ingredients:

  • ¼ c. chili powder
  • ¼ c. cumin powder
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tsp. oregano (ground or powder)
  • Paprika
  • ¼ c. kosher salt or sea salt
  • 1 tsp. black pepper

Mix well in a jar or food processor.  Store in an airtight container.  Sprinkle directly on meat, onions and peppers to desired taste. 

3 Tablespoons is the equivalent of one packet from the store.


Meals From The Heart