Recipes

[Calibeach]

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@Puppy Galore wrote:

@Calibeach 

Would canned corn kernels be acceptable instead of fresh or frozen corn?

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@Puppy Galore  Yes, you can use canned corn for this and any salad recipe. The canned corn is already cooked, just drain and rinse before adding. 

[Calibeach]

The Quinoa salad was delicious!

For next week, our main course salad will be:

Delicious Marinated Shrimp Salad with Creamy Dill Dressing

Ingredients (Yields 4 servings)

• 12 oz. frozen peeled and deveined cooked shrimp thawed

• 3 Tbsp. lemon juice

• 1 Tbsp. fresh dill, chopped

• ½ cup plain fat-free Greek yogurt

• ⅓ cup fresh dill, chopped

• ½ tsp. salt

• 2 heads butterhead (Boston or Bibb) lettuce, quartered

• 1¼ cup English cucumber, thinly sliced

• 1¼ cup radishes, thinly sliced

• 1 cup Sungold or cherry tomatoes, halved

• 1 avocado, halved, peeled, and sliced

Directions

1. Marinate the Shrimp

   In a medium bowl, toss the shrimp with 1 tablespoon of the lemon juice, 1 tablespoon of the dill, and 1 tablespoon of olive oil. Season with salt and ground black pepper, then cover and refrigerate for 30 minutes.

2. Make the Creamy Dill Dressing

   In a small food processor or personal blender combine the remaining lemon juice, the remaining dill, the yogurt, and 1/2 teaspoon of salt. Process until the dressing is smooth.

3. Assemble the Shrimp Salad

   Arrange the lettuce, cucumber, radishes, tomatoes, and avocado on a large platter, then add the marinated shrimp mixture and sprinkle additional fresh dill over top. Serve the shrimp salad with the creamy dill dressing.

[Calibeach]

I like the option to make extras to keep (deconstructed) for a couple of days. Going to make extras of everything and also cook some bacon. The Swiss Burger variation with swiss cheese, sauteed onions and mushrooms sounds good, will do that another time. I'm sure turkey burgers would also be a good option instead of beef burgers

The main course salad for this week is:

Cheeseburger Bowl

Ingredients

• 1 pound lean ground beef (90% lean)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup reduced-fat ranch salad dressing
• 2 tablespoons ketchup
• 4 cups shredded lettuce
• 4 cups torn romaine
• 1 medium cucumber, finely chopped
• 1 medium tomato, finely chopped
• 1/2 cup chopped dill pickles
• 1/4 cup finely chopped red onion
• 3/4 cup shredded cheddar cheese
• Crushed potato chips, optional

Directions

1. In a small bowl, combine beef, salt and pepper, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties.

2. Grill burgers, covered, over medium heat 4-5 minutes on each side or until a thermometer reads 160°

3. Meanwhile, whisk salad dressing and ketchup. In a large bowl, toss lettuces with half the dressing mixture; divide among 4 plates. Top with burger, cucumber, tomato, pickles, onion and cheese. Serve with remaining dressing. Top with potato chips if desired.

Recipe Variations

• Use crumbled beef: Not into patties? You can also prepare burger bowls with crumbled cooked ground beef instead. Simply brown the ground beef in a skillet until no longer pink, breaking it into crumbles as it cooks.
• Choose an alternative protein: For a leaner option, swap in ground turkey, ground chicken or ground bison for the beef. For a vegetarian option, grill your favorite plant-based burger patties
• Make it a bacon cheeseburger bowl: Bacon makes everything better! For smoky flavor and crunch, add cooked and crumbled bacon to your burger bowls.
• Try a mushroom Swiss burger bowl: Swap the cheese and toppings for shredded Swiss cheese, caramelized onions and sauteed garlic mushrooms 
• Add heat for a southwest burger bowl: Choose a combination of sliced jalapeno peppers, red onion, a scoop of your favorite salsa, pepper jack cheese and some guacamole. And don’t forget to add crushed tortilla chips instead of potato chips.

How to Store Cheeseburger Bowls

Burger bowls are best stored deconstructed. Store the patties and toppings in individual airtight food storage containers, and keep them refrigerated for up to five days. To reheat, warm the patties over medium heat on the stovetop or in the microwave until heated through.

Can you make cheeseburger bowls ahead of time?

Yes! Cheeseburger bowls make a great meal prep option for lunch or dinner. Prepare the burger patties as directed in the recipe, cool them completely and store them in an airtight food storage container for up to five days. Wash and chop the toppings, and refrigerate them in individual containers until ready to use.

[cusegirl]

@ Calibeach, That looks delicious. I am going to make that next week. Thanks for the recipe.