Fully Load Burger Bowls

Make a bowl out of a burger

Ingredients needed:

  • 2 lbs of extra lean beef 
  • 2.5 teaspoons of seasoned salt
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of black pepper
  • 3 teaspoon of worcestershire sauce 
  • 4 Tablespoons of butter
  • 2 Cups of sliced mushrooms
  • 2 cups of cheddar cheese, shredded
  • 10 slices of bacon, cooked and diced
  • diced chives, bacon bbq sauce, and ranch dressing for topping

Instructions

  1. Mix together beef, seasoned salt, garlic powder, black pepper and worcestershire sauce
  2. On a baking sheet lined with foil, form 4 meat bowls using a can or jar. Set aside
  3. In a medium pan, saute mushrooms with butter, season with salt and pepper to taste & divide into 4 portions
  4. Fill each meat bowl with 1/4 cup of cheese, mushrooms, 2 slices of diced bacon, then top with 1/4 cup of cheese
  5. Bake at 350 degrees, covered with foil tent, covering for 30 minutes before serving & then topping with the diced bacon,  bbq sauce, ranch and diced chives

Now I realize this isn’t vegetarian or vegan friendly, but this is a recipe that could easily have substitutes in order to make it more vegan/vegetarian friendly, I eat meat, so many of my dishes, will contain animal product but I try to find recipes that can be manipulated to serve anyone’s appetite. Enjoy!

Be sure to give FamilyFreshMeals a follow for creating such a fantastic recipe 🙂

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Creamy Mushroom & stuffed peppers recipe

Ingredients:

  • 5 green bell peppers seeded and cut in half ( I don’t like green peppers too much, so I would use red, yellow or orange)
  • 2 tablespoons of olive oil (or if you have a preferred cooking oil)
  • 3 stalks of celery diced (I would skip this part due to not being a fan of celery)
  • 1 small onion diced (you choose what kind of onion)
  • 2 pound of cremini mushrooms sliced ( I have never tried these kind of mushrooms)
  • 3 tablespoons of butter
  • 4 tablespoons of flour
  • 2 cups of cold milk
  • 2 cups of chicken stock
  • 1 teaspoon of dried thyme crushed
  • 5 teaspoons of dried mushrooms (she recommended oyster or porcini ground into powder)
  • 1/2 teaspoon of kosher salt
  • 1/2 teaspoon of ground black pepper
  • 2 cups of cooked chicken shredded
  • 2 cups of cooked white rice 
  • 1 1/4 cups shredded cheese, cheddar or Monterey jack

Instructions:

  1. Preheat over to 375 degrees F
  2. Cut the peppers in half and remove seeds and ribs
  3. Lay peppers cut side up in a 9 x 13 inch pan with 1/4 cup water in the bottom
  4. lightly sprinkle with kosher salt and microwave the peppers for 8-10 minutes until softened 
  5. Drain the water from the pan and set aside
  6. In a large skillet, saute onions and celery with 1 tablespoon of olive oil and a pinch of kosher salt over medium heat until they begin to soften, about 4-5 minutes 
  7. Add the cremini mushrooms and cook for another 5-7 minutes until the mushrooms soften, then transfer to a bowl
  8. In the same skillet, melt the butter over medium heat, scraping bits from the bottom of pan if there are any.
  9. Whisk in the flour and cook over low heat for 2-3 minutes, stirring constantly so flour taste cooks out and the mixture becomes lightly browned. 
  10. Add the chicken stock and milk to the butter and flour mixture stirring constantly to avoid lumps. Add the thyme, crushing it between your fingers, the ground mushroom powder, and season with the salt pepper
  11. Bring the mixture to a boil the reduce the to medium heat and cook until the sauce thickens and reduces by 1/3, Add the mushroom mixture back to the pan with the chicken and rice and cook until warmed. Add more milk if the sauce is too thick. 
  12. Lightly salt the inside of the stemmed and seeded peppers and place in a microwave safe bowl with 1/2 cup of water, cover and cook for 5 minutes until starting to soften
  13. Place peppers in a 9 x 12 baking dish, skin side down and fill the pepper cavities with chicken mixture and top each pepper with a small handful of cheese and add extra filling around the peppers. Cover with foil and bake for 20 minutes or until bubbling and the cheese is melted. Rest for 5 minutes, and serve

Found this recipe on pinterest and decided to give it a share on the blog. I have never had stuffed peppers, but I can only imagine this particular recipe being delicious, if you want to follow the creator of this recipe, click Here

9.12.18 Macro’s log

2AM (work lunch)

  • Two hamburgers with ketchup & mayo, velveeta cheese slices (one hamburger was bunless and no cheese)

No macro’s recorded. 

5PM: Work snack

  • 3 oreo cookies, Calories 160, Carbs 25g, Fats 7g, and protein 1g

8PM Dinner:

  • City blends 16oz shake (Get your peanuts here) Calories 428, Carbs 60g, Fat 11g, and protein 28g
  • Extra scoop of peanut butter for shake: Calories 90, carbs 3.5g, fats 7.5g and protein 3.5g
  • Ramen noodle with white rice, beef, fried eggs, broccoli, fresh green beans, white fresh mushrooms, white onion, sriracha sauce stir fry

9.11.18 Macro’s log

12AM Work snack:

  • Kroger Carb master Yogurt (Strawberry): Calories 60, Carbs 4g, Fats 1.5g and protein 8g
  • Kroger Simply classic trailmix (13 pieces) Calories 150, Carbs 14g, Fats 10g, and protein 4g

2AM Work Lunch:

  • 2 cheeseburgers (bbq) with mayo, ketchup, yellow mustard, 2 hot dogs with ketchup & yellow mustard and chopped onions
  • Potato salad 
  • Bottled water 

This was provided due to it being employee appreciation week. I could not record any macro’s for this meal

6:30PM Dinner @ Home

  • Ramen noodle, white rice, sriracha sauce, fried eggs, fresh green beans, broccoli, white onion, white fresh mushrooms, beef homemade stir fry

Could not provide macro’s for this meal.

9:30PM (Snack @ work)

  • 2 Hamburgers with mayo, velveeta cheese slices, and ketchup

No macro’s recorded. 

As you can tell, the whole day was full of carbs and protein, lol and fats. Not the best options for fats but carbs and and protein was g