Main Dishes

Chick Pea Sweet Potato Burgers

I’m always looking for more vegetarian options to incorporate into our meal rotation, and homemade veggie burgers are an easy option. I love that I can make a bunch in advance and freeze them for an easy weeknight meal. Plus, these are inexpensive to make and I typically have all the ingredients on-hand. 

Looking for other veggie burger recipes? Try my black bean burgers.

Chick Pea Sweet Potato Burgers
Serves 6
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
For the Burgers
  1. 1 15 oz. can chick peas (garbanzo beans), rinsed and drained
  2. 1 large sweet potato
  3. 2 tablespoons finely chopped onion
  4. 2 cloves garlic, minced
  5. 1/4 cup chopped fresh spinach
  6. 2 teaspoons chili powder
  7. 2 teaspoons dried parsley
  8. 1 large egg, beaten
  9. 1/2 cup bread crumbs
  10. 2 tablespoons wheat (or all-purpose) flour
For the Honey Mustard Sauce
  1. 1/4 cup mayo
  2. 1/4 cup Dijon mustard
  3. 2 tablespoons honey
Instructions
  1. Combine the honey mustard sauce ingredients in a bowl and refrigerate until ready to serve.
  2. Poke several holes in the sweet potato with a fork and then microwave until tender. Let cool.
  3. Cut the sweet potato in half, and scoop out flesh into a large bowl. Add the chick peas and mash together.
  4. Add to the mix the onion, garlic, spinach, chili powder, parsley, egg, bread crumbs, and flour, and stir to combine.
  5. Form into 6 patties.
  6. Place on a greased baking sheet, and bake at 375 for 20 minutes, flipping halfway through.
  7. Serve on wheat rolls with honey mustard sauce.
Notes
  1. *To freeze: After forming the mixture into patties, wrap them in wax paper, put them in a resealable bag, and pop them in the freezer. Defrost on the counter for a few hours and then bake according the recipe directions.
Adapted from Trisha Yearwood
Adapted from Trisha Yearwood
Seasoned to Impress https://seasonedtoimpress.com/

Barbecue Mini Meatloaves

Meatloaf is one of my favorite comfort foods, and this recipe from my mom is my go-to because it’s ready to serve in no time compared to a traditional meatloaf. Plus, the barbecue sauce is a nice twist on the classic ketchup glaze. And who doesn’t love something made in a muffin tin?

Barbecue Mini Meatloaves
Yields 24
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 3 lbs lean ground beef
  2. 2 small onions, finely chopped
  3. 2 eggs, plus 6 tablespoons milk, beaten together
  4. 1½ cups plain bread crumbs
  5. 2 cups barbecue sauce, divided
  6. 3 teaspoons dried parsley
Instructions
  1. In a large bowl, mix together the meat, onion, egg, bread crumbs, and 1½ cups sauce.
  2. Grease two 12-cup muffin tins. Press ½ cup meat mixture into each cup and top with a spoonful of barbecue sauce.
  3. Bake at 450 for 25 minutes.
Notes
  1. *To freeze: Allow to cool and remove from muffin tin. Place in a foil baking sheet and cover. Defrost and heat to serve.
Seasoned to Impress https://seasonedtoimpress.com/

Slow-Cooker Pulled Pork

Pulled pork is something I like to have in my freezer for quick meal, like pork barbecue sandwiches or pulled pork tacos. And there’s not an easier way to make a big batch of pulled pork than in the slow cooker. I like this recipe because it gives a subtle flavor to the meat, so you can use it in a variety of ways. 

 

Slow-Cooker Pulled Pork
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Cook Time
8 hr
Cook Time
8 hr
Ingredients
  1. 3 lbs pork loin or roast
  2. 8 oz. can tomato sauce
  3. ¼ cup brown sugar
  4. ¼ cup apple cider vinegar
  5. ¼ cup Worcestershire sauce
  6. 1 tablespoons chili powder
  7. 1 teaspoon kosher salt
  8. Dash or two of liquid smoke
Instructions
  1. Whisk together the tomato sauce, brown sugar, vinegar, Worcestershire sauce, chili powder, salt, and liquid smoke in a small bowl.
  2. Trim any fat and silver skin off of pork.
  3. Spray slow cooker with cooking spray, place pork in slow cooker, and pour sauce over.
  4. Cook on low for 6-8 hours, until tender and falling apart.
  5. Remove and shred.
  6. Add barbecue sauce, if desired.
Notes
  1. *To freeze: Allow meat to cool completely and divide into resealable bags. Defrost and heat to serve.
Seasoned to Impress https://seasonedtoimpress.com/