Tag Archives: lunch

Mushroom Beef Burgers

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Makes: 6 Burger Patties | Total Time: 25 Minutes

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I love cooking with essential oils, especially when access to fresh, home grown herbs isn’t always easy (like here in Wisconsin where the winters can drag on for up to six months). Using essential oils in cooking instead of fresh herbs has more than health benefits; a bottle won’t go bad for months, which will save you money.

When I first came up with this recipe, it was summer and we were living in our first house in the city. I wanted easy, healthy food to cook at home, and this homemade burger recipe is exactly that – it’s an easy meal (under 30 minutes) so you can get outside and enjoy the lovely weather already!

Although these healthy hamburger patties grill well, they can be made in a skillet just as easily. Char broiling? Reduce the cook time by half and go from there. (You don’t want hockey pucks). If you like your burgers greasy like I do, douse them in some more olive oil while they finish up in the skillet. (Make sure to turn your range hood on because olive oil can get smoky.)

Now as the story goes (and it goes this way a lot more often than I would like it to), when this recipe was born I had a bunch of mixed mushrooms that needed to be used up. Yeah… I admit it… I kind of forgot about them and they weren’t looking too happy from their place shoved way back in the crisper drawer of my fridge.



Old mushrooms work great for this beef and mushroom burger recipe, though; they kind of ‘hide out’ in the meat.

Imagine that – mushrooms working behind the scenes will bring you the best flavors ever, and they’ll be happy-dancing now because they won’t go to waste.

How nice!

I don’t know about you, but I am a big fan of burgers sans bun. Feel free to use buns if you want, but plating these mushroom beef burgers with all the summer-like trimmings feels a little classier to me. These awesome hamburger patties are meaty and filling, so you won’t even miss the bun. Just scatter some arugula on a plate instead, top with a couple of burger patties, add a dollop of mayo and drizzle with sriracha. Lay some sliced red onion on the side and ta-dah! 

Easy gourmet burgers are now yours to serve.

But… why should the goodness be limited to summer? 

The answer is, it shouldn’t. I have been making these burgers all year round because they are soooooooo easy to make. I make them for our date night dinners at home… not only can they dress fancy (gravy is the little black dress for burgers), but less time in the kitchen means more time with Mark. When we’re snuggling in during the winter months, I’ll make these burgers but instead of arugula, mayo, sriracha and crisp red onion, I lay a patty over a generous helping of mashed potatoes, drizzle it with mushroom or beef gravy, lay on a another patty, drizzle on some more gravy, then sprinkle with fresh parsley (yes, dried works too.) 

When it comes right down to it. you can dress these babies up however you want. I imagine they would pair well with ketchup and mustard (take ’em out to the ball game), or maybe creamed horseradish (dance party!), or even just a radish (walks on the beach)…

Once you’ve gotten to the meat of the matter, the rest is gravy!

Healthy Home Cooked Meals

This recipe uses essential oils.

If you want to use the actual ingredients instead, please refer to the easy-to-use Essential Oil Conversion Chart.

Helpful Recipe How-To Photos:

Healthy Home Cooked Food
Heat olive oil in skillet until it just begins to smoke.
Best Hamburger Patties
Add the hamburger patties.

Making The Perfect Hamburger Patty
For the best hamburgers, press them as they cook to prevent shrinking.

Healthy Hamburger Patties
The Mushroom Beef Burgers are done!


Something Quick and Easy For Dinner Tonight
Summertime
Something Quick and Easy For Dinner Tonight
Wintertime

Healthy Burger Recipe Ideas
Mushroom Beef Burgers Recipe

Mushroom Beef Burgers

These mushroom beef burgers become healthy hamburger patties when you’re cooking with essential oils. This healthy burger dinner can be dressed two ways; lighten it up for summer or add a gourmet touch for a date night dinner. Both can be fast easy meals for tonight.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course burgers, Main Course
Cuisine American
Servings 6 Burgers

Ingredients
  

  • ½ cup heavy cream
  • 1 tablespoon cola
  • 1 teaspoon Worcestershire sauce
  • 1 ½ tablespoon olive oil divided
  • 3 drops rosemary essential oil
  • 2 drops frankincense essential oil
  • 1 cup finely chopped mushrooms of your choice
  • ¼ cup (1 small) yellow onion finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pound ground beef
  • baby arugula for serving summertime
  • mayonnaise for serving summertime
  • sliced red onion for serving summertime
  • sriracha for serving summertime
  • mashed potatoes for serving wintertime
  • chopped fresh parsley for serving wintertime

Instructions
 

  • Combine the heavy cream, cola and Worcestershire sauce in a small bowl or measuring cup. Whisk the essential oils into 1/2 tablespoon of the olive oil and whisk to thoroughly combine, then whisk the oils into the cream mixture. Set aside.
  • Add the mushrooms, onion, salt and pepper to a large bowl and mix together. Next, add the cream mixture and mix just enough to combine. Finally, add the ground beef and use your hands to combine everything together until it is just mixed. Do not over mix! 
  • Cut a sheet of waxed paper into 7 squares that are each about 7 inches long. Place one sheet on a plate and set aside.
  • Divide the meat mixture into 6 equal parts. Take one part and form it into a ball; it should be about the size of a baseball. Carefully flatten the meatball into a round patty and place it on the plate prepared with the waxed paper. Use your fingers and the palm of your hand to finish shaping the patty. When done, it should be about 5 inches in diameter and between 1/4 and 1/2 inch thick. Lay another sheet of waxed paper over the patty and repeat with the remaining pieces of meat mixture, ending with a sheet of waxed paper on top. The hamburgers can be chilled in the refrigerator for up to a day. If you decide to make them ahead, place them in a ziplock bag with the waxed paper in place and keep the sealed bag flat until you are ready to use them.
  • When you are ready to cook the burgers, heat the remaining 1 tablespoon olive oil a large cast iron skillet over high until just beginning to smoke, then lower the heat to medium-high. Place as many burgers as you can fit comfortably into the skillet and place a second, smaller cast iron skillet over the burgers to keep them flat while they cook. A grill press works well, too, but I find that using a 12-inch skillet over a 13-inch one covers all the burgers at the same time – so efficient! Check the burgers after 2 minutes and if the tops are still very pink, continue to cook for another minute or two, or until the edges are brown. Flip the burgers, place the skillet on top of them, and cook for another 2-3 minutes, or until done to your liking. Two minutes on each side will give a medium-rare burger, 3 minutes medium-well. Keep your oven mitts handy because you will want to keep an eye on them as they cook. Don't worry if the skillet has a lot of moisture in the bottom, this is just the excess cream getting pressed out. It is what makes the burgers so soft and juicy as they cook in this flavor-infused liquid.
  • There are two ways I like to serve these hamburgers: the summer way and the winter way! To serve them up summer-like, prepare plates by dressing them with a layer of baby arugula. Place a burger (or two) on top of the arugula, add a dollop of mayonnaise on the burger, and drizzle everything with sriracha. Garnish with slices of red onion. To serve these burgers winter-like, spoon mashed potatoes into the center of the plates, place a burger (or two) on top of the potatoes, and top it all with brown or mushroom gravy.
Keyword awesome hamburger patties, beef and mushroom burger recipe, best hamburger recipe, cooking with essential oils, easy hamburgers, easy healthy food to cook at home, easy meals under 30 minutes, healthy hamburger patties, healthy home cooked food, healthy home cooked meals, healthy meals at home, homemade burger recipe, mushroom beef burger recipe, mushroom beef burgers, quick easy dinner tonight, something quick and easy for dinner tonight, using essential oils in cooking
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Comfort Meatball Soup

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Serves: 4 | Total Time: 35 Minutes

I love the way this meatball soup smells when it is simmering on the stove. It reminds me of hamburgers cooking on the grill. (Um, yeah…. I know it’s February…. but spring is closer now than it was last month!)

I think the reason why this is one of my best winter soups is because it triggers thoughts of fresh spring breezes, summer birdsong, and lots of sunshine. This soup kicks up the hygge factor, for sure! There is nothing quite like a warm blanket, a bowl of comfort soup, and reminiscent thoughts of warmer seasons while the snow swirls around outside the windows. 

Of course, I’m sure that adding fresh spinach in soup has nothing to do with this. (Kidding!) Fresh spinach is easy to get at the grocery store in the dead of winter (even way up here in the frozen tundra), and it adds so much vibrant color to what would otherwise be a very brown soup. Well, it lends garden flavor and bolsters nutrients, too – never bad things.

Normally I am not picky when it comes to ground beef, but for this meatball soup recipe I am going to insist that you use a good quality ground sirloin to make the meatballs. Ground sirloin gives this soup its characteristic, beefy burger aroma when it cooks, plus it helps to hold everything together. The flavors of the apple, scallions and spices can now seep gently into the broth without deflating the meatballs – always a nice bonus.

However, if a few of the meatballs break apart into smaller pieces, you’ll get a nice hamburger soup texture. For this reason, this comfort meatball soup can stand is as an easy hamburger soup, or even mimic an Italian wedding soup with its cute little meatballs. 

This soup has a silky broth that is not too spicy, not too salty… it is just right, in fact! As my husband Mark will say, broth is what makes soup so yummy. Comfort Meatball Soup tastes like it has been simmering all day, but only takes 35 minutes  to make. It reheats well, so double up the recipe to put some in your soup thermos for tomorrow’s lunch.

Hygge on the go…. is there such a thing?


Comfort Meatball Soup

Total Time: 35 Minutes

Prep: 20 Minutes / Cook: 15 Minutes

INGREDIENTS:

  • Granny Smith apple; peeled, cored and finely chopped
  • 2 scallions, finely chopped
  • 1/4 cup plain Greek yogurt
  • 1/4 cup plain dry breadcrumbs
  • 1 tablespoon coconut aminos
  • 1 tablespoon chili powder
  • 1/2 tablespoon ground harissa
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon hot horseradish
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/4 lb. ground sirloin
  • 4 1/2 cups beef broth
  • 2 tablespoons vegetable oil
  • 1/2 cup uncooked orzo pasta
  • 1/2 cup fresh baby spinach leaves

RECIPE DIRECTIONS:

1. Add the first 11 ingredients to a medium bowl and mix well. Add the ground sirloin and mix with your hands until just combined. Do not over mix. Form into meatballs that are the size of golfballs and set on a clean plate. You should have about 28-30 meatballs.

Easy Hamburger Soup

2. Heat the beef broth in a pot over medium-high. While the broth heats, heat the vegetable oil in a large skillet. Place the meatballs in the skillet in one layer and brown them. Do not crowd them, if you need to, brown the meatballs in 2 batches. (To get even browning on all sides, I use a small spatula and roll the meatballs around about every 30 seconds. Once the meatballs firm up, pick up the skillet and shake it around so the meatballs roll about inside it. This will keep them nice and round while browning them on all sides.) This should take a total of 3-4 minutes.

Spinach In Soup

3. Pour the hot beef broth over the meatballs in the skillet and bring to a boil. Add the orzo pasta, reduce heat to medium, and simmer for 10 minutes or until the pasta is al dente. Add the spinach to the soup and stir gently, then cook for another 2 minutes or until the spinach is wilted but still bright green.

4. Serve in bowls and garnish with additional salt and pepper if desired.

Meatball Soup
Meatball Soup Recipe
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French Style Omelette Alfredo

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Serves: 1 | Total Time: 10 Minutes

Learn how to make the perfect omelette!

This easy French style omelette comes together in as little as 10 minutes. It is very filling, too, so a healthy dinner on a busy weeknight is not only possible, it is guaranteed.

Of course, having a hot breakfast on a busy week morning is not out of the question, either. Yes – you can have yourself a proper egg breakfast before you head out the door – and this even can apply to Mondays!

This easy omelette can be served just as it is, or add shrimp or chicken, and top with grated parmesan cheese. Pretty much anything that pairs well with Alfredo will work with this easy omelette recipe… so don’t hold back!

Yummmmmm………


French Style Omelette Alfredo

Total Time: 10 Minutes

Prep: 5 Minutes / Cook: 5 Minutes

INGREDIENTS:

  • 3 eggs
  • 3 tablespoons good quality Alfredo sauce
  • 1/2 tablespoon minced fresh parsley
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste
  • 1 tablespoon canola oil

RECIPE DIRECTIONS:

1. Add the eggs, Alfredo sauce, parsley, garlic powder, salt and pepper to a small bowl and vigorously whisk together with a fork until well combined and the color pales slightly.

2. Heat the canola oil in an electric skillet to 275 degrees F. Pour the egg mixture into the skillet. After about a minute, swirl the skillet around to cause the uncooked eggs to spread over the cooked edges, forming a wide and thin circle. Allow to cook for another 2 to 3 minutes until the edges are pale and cooked but the middle is still somewhat raw. 

How To Make A French Style Omelette
How To Make French Omelette Step By Step

3. Using a wide spatula, carefully fold one side of the omelette over into the middle. Keep folding, using the spatula to gently guide the omelette into a roll. You should have folded it over 3 to 4 times.

Easy Steps To Making The Perfect Omelette

4. Allow to cook for another minute until the middle is cooked through, then transfer the omelette to a plate. Garnish with freshly ground black pepper and chopped fresh parsley leaves. 

Easy Omelette Recipes
Fast Easy Breakfast Idea
French Style Omelette Alfredo Recipe

French Style Omelette Alfredo

This easy French style omelette comes together in as little as 10 minutes. A healthy dinner on a busy weeknight is a not only possible with this easy recipe – it is guaranteed.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast
Cuisine French
Servings 1 omelette

Ingredients
  

  • 3 eggs
  • 3 tablespoons good quality Alfredo sauce
  • ½ tablespoon minced fresh parsley
  • ¼ teaspoon garlic powder
  • salt and pepper to taste
  • 1 tablespoon canola oil

Instructions
 

  • Add the eggs, Alfredo sauce, parsley, garlic powder, salt and pepper to a small bowl and vigorously whisk together with a fork until well combined and the color pales slightly.
  • Heat the canola oil in an electric skillet to 275 degrees F. Pour the egg mixture into the skillet. After about a minute, swirl the skillet around to cause the uncooked eggs to spread over the cooked edges, forming a wide and thin circle. Allow to cook for another 2 to 3 minutes until the edges are pale and cooked but the middle is still somewhat raw. 
    How To Make A French Style Omelette
  • Using a wide spatula, carefully fold one side of the omelette over into the middle. Keep folding, using the spatula to gently guide the omelette into a roll. You should have folded it over 3 to 4 times.
  • Allow to cook for another minute until the middle is cooked through, then transfer the omelette to a plate. Garnish with freshly ground black pepper and chopped fresh parsley leaves. 
Keyword 10 minute meals, easy omelette recipe, fast easy recipes, how to make french omelette
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Keto Cabbage Rosti

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Makes: 6 Pancakes | Total Time: 35 Minutes

Keto. Keto. Keto!

This diet is becoming all the rage, and rightfully so – many people are effectively losing weight quickly by adhering to this healthy weight loss plan… my husband included!

Mark lost 40 pounds in 3 months by sticking to a strict keto diet. The best part? Once he reached his goal weight, he has been pretty successful at keeping the weight off – even though his meals are a little less keto nowadays.

I still make these cabbage pancakes from time to time, especially because we both love potato latkes – and we know all too well what happens when lots of potatoes are introduced back into our diets; his weight and my blood sugar both start climbing again. This recipe is the perfect fix for this!

Potato pancakes are so fun because of all the cool toppings you can put on them. Did you know that cabbage pancakes are just as versatile? The strong flavor of the cabbage gets cooked down to a mild hum, which makes the perfect backdrop for all kinds of toppings and sauces.

I make my pancakes about 5 to 6 inches in diameter because I like to have them as a meal. You can make them half the size for a petite side or  appetizer. Top with a dollop of sour cream, pickled beats and chives, or serve with a ramekin of Easy Homemade Tangy Katsu Sauce…

…and relax.

These cabbage pancakes are perfectly keto.


Keto Cabbage Rosti

Total Time: 35 Minutes

Prep: 15 Minutes / Cook: 20 Minutes

INGREDIENTS:

  • 3 scallions
  • 1 small head green cabbage
  • 3/4 cup almond flour
  • 1 tablespoon olive oil, plus more for frying
  • 1 drop ginger essential oil
  • 4 eggs, slightly beaten
  • 1 tablespoon soy sauce
  • salt and pepper, to taste

RECIPE DIRECTIONS:

1. Slice the scallions, then separate the white parts from the green. 

2. Cut the cabbage head lengthwise (through the base) into four pieces. Using the large holes of a box grater, shred the cabbage and discard any large pieces. You should have about 4 cups of shredded cabbage.

3. Mix the essential oil into the tablespoon of olive oil, set aside.

4. Add the white parts of the scallions, cabbage, olive oil with ginger essential oil, eggs and soy sauce to a large bowl and stir everything together until well mixed.

5. Heat a non-stick skillet over medium or an electric skillet to 375F. Add enough olive oil to the skillet to coat. Spoon two large mounds of cabbage mix into the skillet and spread flat with a spoon until you have rounds that are about 5 inches in diameter. Cover and cook for three minutes. When the pancake begins to brown around the edges, carefully flip with a large, flat spatula. Cook, uncovered, for another three minutes, then remove pancakes to a warm plate. Repeat with the remaining batter.

6. Plate one pancake and drizzle with Homemade Tangy Katsu Sauce. Lay another pancake on top of the first and drizzle with a little more of the sauce. Sprinkle with the green scallions. Repeat with remaining pancakes. Serve with ramekins of more katsu sauce on the side for dipping.


Low Carb Potato Pancake Options
Keto Cabbage Rosti Recipe

Keto Cabbage Rosti

If you love potato pancakes but are looking for a keto option, this cabbage pancake recipe is the perfect recipe for you! Serve them with homemade katsu sauce for a healthier condiment choice.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast, Side Dish, Snack
Cuisine Japanese
Servings 6 pancakes
Calories 230 kcal

Ingredients
  

  • 3 scallions
  • 1 small head green cabbage
  • ¾ cup almond flour
  • 1 tablespoon olive oil plus more for frying
  • 1 drop ginger essential oil
  • 4 eggs slightly beaten
  • 1 tablesppn soy sauce
  • salt and pepper to taste

Instructions
 

  • Slice the scallions, then separate the white parts from the green.
  • Cut the cabbage head lengthwise (through the base) into four pieces. Using the large holes of a box grater, shred the cabbage and discard any large pieces. You should have about 4 cups of shredded cabbage.
  • Mix the essential oil into the tablespoon of olive oil, set aside.
  • Add the white parts of the scallions, cabbage, olive oil with ginger essential oil, eggs and soy sauce to a large bowl and stir everything together until well mixed.
  • Heat a non-stick skillet over medium or an electric skillet to 375F. Add enough olive oil to the skillet to coat. Spoon two large mounds of cabbage mix into the skillet and spread flat with a spoon until you have rounds that are about 5 inches in diameter. Cover and cook for three minutes. When the pancake begins to brown around the edges, carefully flip with a large, flat spatula. Cook, uncovered, for another three minutes, then remove pancakes to a warm plate. Repeat with the remaining batter.
  • Plate one pancake and drizzle with Homemade Tangy Katsu Sauce. Lay another pancake on top of the first and drizzle with a little more of the sauce. Sprinkle with the green scallions. Repeat with remaining pancakes. Serve with ramekins of more katsu sauce on the side for dipping.
Keyword how to make cabbage rosti, keto potato pancakes, keto side dish recipes, show me a recipe for cabbage pancakes
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Easy Crab Salad

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Serves: 4 | Total Time: 10 Minutes

For those of you who follow me in Instagram, you probably already know that I recently had an emergency appendectomy. Although these kinds of surgeries go a lot quicker nowadays with the advance of laparoscopic technology, surgery is still surgery and I was out for the count (unable to cook anything) for a full week. 

Bummer!

Once I was able to stand for short periods of time without too much pain or effort, I re-created this old Christy Boston recipe. My wonderful husband found it laying around while he was searching for recipes to make while I was laid up. I had scribbled it down a few years ago, stuck it in a folder and quite frankly, I had forgotten about it. So when he found it and showed it to me, it was like getting a little ‘get well’ gift!

This recipe requires no cooking, and takes 10 minutes to make (or 15 if you take your time). There are not a lot of ingredients, and only one requires chopping. I used imitation crab meat because I didn’t want to pick through the real stuff. Hey, I needed a recipe that takes very little effort! The fish sauce makes up for any lack of spices. If you don’t have the essential oil, you may substitute it with 1 teaspoon of the dried herb or a tablespoon of the fresh, just be sure to chop it to release its flavors if you use fresh marjoram.

I threw this together in the morning, then let it sit in the refrigerator for 2 hours. Once I had taken a much needed time of rest, lunch was ready to go. All I had to do was serve it up and enjoy.

This recipe is so easy, even a surgical patient can make it!


Easy Crab Salad

Total Time: 10 Minutes

INGREDIENTS:

  • 3 cups imitation crab meat, shredded with a fork
  • 3/4 cup mayonnaise
  • 1/4 cup finely chopped onion
  • 2 tablespoons sherry cooking wine
  • 1 tablespoon fish sauce
  • 1/2 tablespoon olive oil
  • 1 drop marjoram essential oil
  • salt and pepper to taste

RECIPE DIRECTIONS:

1. Shredding the imitation crab meat is crucial to obtaining a texture that is like real crab meat, plus it insures that you’ll get the most flavor with every bite, so be sure to do this step! Hold a piece of imitation crab meat down with one hand, and use the other hand to shred it with a fork. 

2. Dilute the essential oil in the olive oil.

3. In a medium bowl, mix together all ingredients. Cover and chill for at least 2 hours to allow the flavors to meld. The longer this crab salad sits, the more complex the flavors, so feel free to make this up to a day in advance.

4. Serve over lettuce, on toast points, or by itself.

Easy Crab Salad Recipe
Fast Easy Crab Salad

Easy Crab Salad

If you don't have a lot of time or spices on hand but want something easy to prepare that is packed with flavor, this crab salad recipe is perfect for you!
Prep Time 10 mins
Total Time 10 mins
Course Salad
Servings 4 people
Calories 390 kcal

Ingredients
  

  • 3 cups imitation crab meat shredded with a fork
  • 3/4 cup mayonnaise
  • 1/4 cup finely chopped onion
  • 2 tablespoons sherry
  • 1 tablespoon fish sauce
  • 1/2 tablespoon olive oil
  • 1 drop marjoram essential oil
  • salt and pepper to taste

Instructions
 

  • Shredding the imitation crab meat is crucial to obtaining a texture that is like real crab meat, plus it insures that you'll get the most flavor with every bite, so be sure to do this step! Hold a piece of imitation crab meat down with one hand, and use the other hand to shred it with a fork.
  • Dilute the essential oil in the olive oil.
  • In a medium bowl, mix together all ingredients. Cover and chill for at least 2 hours to allow the flavors to meld. The longer this crab salad sits, the more complex the flavors, so feel free to make this up to a day in advance.
  • Serve over lettuce, on toast points, or by itself.
Keyword crab salad, easy crab salad, fast easy recipes, imitation crab salas
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