Delicious turkey burgers

• 1lb ground turkey
• 1⁄2cup dry breadcrumbs (I used plain and a little seasoned gluten free)
• 3tablespoons onions, minced - grated about 3/4 onion
• 2tablespoons ketchup
• 1tablespoon lemon juice (omitted, didn't have)
• 1teaspoon Worcestershire sauce
• 1teaspoon soy sauce
• 1⁄4teaspoon paprika
• 1/4 teaspoon cayenne
• 1/4 teaspoon salt
• 2garlic cloves, minced
• black pepper, to taste
• 6hamburger buns, to serve

mix spices, then pour spices, turkey and breadcrumbs into ziplock. mix. cook at 400 for 30 mins

top with onions/jalepenos, stubs, cheddar cheese

White chocolate pumpkin muffins!

3 1/2 cups all-purpose flour (could do 1.5 c oats)
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
2.5 cups granulated sugar (could prob do 2)
1 (15 ounce) can 100% pure pumpkin
1 cup canola oil - **1/2 butter 1/2 applesauce**
2/3 cup water
1 teaspoon vanilla extract
4 large eggs
1 cup white chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F. Spray three 9x5 inch loaf pans with cooking spray and set aside.

2. In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.

3. In a large bowl, combine sugar, pumpkin, canola oil, water, vanilla, and eggs. Mix until smooth.

MUFFINS: bake in lined pan for 20/21 minutes (fill each with 1/3 c batter - yield 24 large muffins)

4. Slowly blend in flour mixture. Fold in chocolate chips. Evenly divide batter between the three loaf pans.

5. Bake for 60 minutes, or until browned and a toothpick comes out clean. Remove loaves from oven and cool in pans on a wire rack for 15 minutes. With a knife, go around the bread and loosen the loaves. Remove from pan and cool completely before slicing.

*Note-this recipe makes a lot of bread, so be prepared to share or put a loaf in the freezer for later. You can use 2 tablespoons of pumpkin pie spice to replace the cinnamon and nutmeg.

adapted from: http://www.twopeasandtheirpod.com/pumpkin-chocolate-chip-bread/comment-page-2/

NO BAKE ENERGY BITES

INGREDIENTS:

1 cup (dry) oatmeal (I used old-fashioned oats)
2/3 cup toasted coconut flakes
1/2 cup peanut butter
1/2 cup ground flax seed
1/2 cup chocolate chips or cacao nibs (optional)
1/3 cup honey or agave nectar
1 tablespoon chia seeds (optional)
1 teaspoon vanilla extract

DIRECTIONS:

1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
3. Makes about 20-25 balls.
4. Approximately 1650 calories per recipe (omitting coconut)

http://www.gimmesomeoven.com/no-bake-energy-bites/

Black Bean Burgers

INGREDIENTS

4 cups black beans $0.80
1 sweet onion $0.22
1 clove garlic $0.07
1 Tbsp sriracha $0.09 (plus more)
1 Tbsp worchestershire sauce $0.05
1 tsp cumin $0.05 (little more)
to taste salt and pepper $0.05
1 large egg $0.16
1 cup plain bread crumbs $0.32
TOPPINGS
6 lg hamburger buns $2.50
2 med roma tomatoes $1.04
½ med red onion $0.44
¼ bunch lettuce $0.30
¼ cup mustard $0.27

INSTRUCTIONS

1. Pour the black beans into a colander, rinse well and let drain. Add the beans to a food processor along with everything except the salt, egg and bread crumbs [parsley, onion (roughly diced), garlic (minced), sriracha, mayonnaise, worchestershire sauce, cumin and fresh cracked pepper (about 20 cranks)]. Process until everything is combined and the mixture looks pasty with a few chunks. If you don't have a food processor, mash the beans with a fork and stir in the rest of the ingredients. Make sure the onion, garlic and parsley are well chopped
2. Transfer the mixture to a bowl and season with salt. I used about 1 tsp of salt total. Adjust other seasonings at this time as well. Make the mixture slightly stronger in flavor and saltiness than you want the burgers to be because once the bread crumbs and egg are added, the flavor will be diluted.
3. Whisk an egg and stir it into the mixture. Stir in the bread crumbs. The resulting mixture should be moist chunks and crumbs. The mixture should stick together if squeezed in your hand. Adjust the bread crumbs up or down to achieve a mixture that will hold a patty shape.
4. Use your hands for form the patties. Coat a skillet with non-stick spray and cook the patties for 7-8 minutes on each side. The patties should be brown and crisp on the outside and slightly firm to the touch. Be delicate when handling the patties, they are not as cohesive as meat patties but should hold their shape while cooking.

Sweet Potato Sticks

INGREDIENTS
2 lbs. (3 medium) sweet potatoes $2.55
2 Tbsp. olive oil $0.21
to taste Tony Chachere’s $0.05**

INSTRUCTIONS

1. Preheat the oven to 450 degrees. Peel the sweet potatoes, wash them with cool water then cut into ½ inch thick “stix.” Cut them as evenly as possible so they cook at an even rate.
2. Place the stix in a bowl, drizzle with olive oil and sprinkle with seasoning. Use your hands to mix the ingredients until the sweet potato stix are evenly covered with oil and seasoning.
3. Line a baking sheet (or two) with either parchment paper or foil. Spread the stix out on the baking sheet(s) so they are in a single layer. I had to use two sheets to make sure they were in one layer. Bake for about 45 minutes or until they are golden brown on the edges. Stir/flip the stix half way through so the under sides get exposed to the hot dry air.
4. Add more seasoning, if necessary, after cooking.

Recipe: http://www.budgetbytes.com/2010/07/spicy-sweet-potato-stix/

** I made my own cajun seasoning:

Ingredients
2 1/2 tablespoons paprika.
2 tablespoons salt.
2 tablespoons garlic powder.
1 tablespoon black pepper.
1 tablespoon onion powder.
1 tablespoon cayenne pepper.
1 tablespoon dried oregano.
1 tablespoon dried thyme.