Beyond Burger Salad

I first tried the Beyond Meat Burger at Epcot’s Flower and Garden festival last year. I couldn’t believe how amazing it was! I immediately fell in love with it! I couldn’t wait to find it at my grocery store so I could create my own recipes. I’ve used the Beyond Meat as a substitution in several of my recipes. It’s that good!

Have you never heard of The Beyond Burger™? 

It is from the company, Beyond Meat, it’s a plant-based burger that looks, cooks and tastes like beef, but is made entirely from plants without ANY gluten, soy or GMOs. It’s good for you, the planet and delicious! 

Skip the meat and try this vegetarian alternative instead!

This Beyond Meat Burger salad is juicy and loaded with toppings like sautéed caramelized onions, red pepper, and mushrooms served over a bed of baby spinach and arugula. you can Seriously you jazz it up with any number of toppings to make it taste just like one of your favorite burgers.

Ingredients:

Burgers:

• 1 package Beyond Burger
• 1 teaspoon Garlic Powder
• 1/2 teaspoon each salt & pepper 

Caramelized Veggies

• 1 small onion, thinly sliced
• 1 pint sliced mushrooms 
• 1 red bell pepper, thinly sliced 
• 2 cloves of garlic, minced
• 1 teaspoon red pepper flakes
• 1/2 tablespoon Liquid Aminos, or soy sauce 
• Handful of Arugula & Baby Spinach

Instructions:

For the Caramelized Veggies:

In a large skillet, heat the olive oil over medium high heat. Add the onion Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. 

Add the sliced mushrooms, cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. 

Add the red peppers, stir and cook for 1 to 2 minutes. 

Add chopped garlic and red pepper flakes, stir. 

Pour Liquid Aminos (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until coated and most of the liquid has cooked off. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover to keep warm. 

For the Burgers: 

Preheat the grill pan and olive oil over medium high heat. 

Mix beyond burger meat with seasoning.

Make 5 patties. 

Add the patties and cook for 2 to 3 minutes, or until browned. Flip and cook for an additional 2 to 3 minutes. 

Assemble Salad:

Place a handful of arugula and baby spinach on a plate.

Place the burger on top of greens and top with the Caramelized Veggies. 

Drizzle your favorite dressing & enjoy!

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Green Bean Bacon Bundles

As much as I love steamed or stir-fried veggies, there is just something about roasted vegetables. The caramelization adds so much flavor! These green bean bacon bundles are no exception. They’re absolutely delicious and easy to make.  

Tender crisp green beans wrapped in bacon and tossed in brown sugar glaze, it doesn’t get much better than that! These are easy enough for a weeknight meal and make a fun side dish to a barbeque with friends and family!

INGREDIENTS

• 1 ¼ lbs green beans 
• 6 slices bacon cut in half, do not use thick cut bacon
• 1/2 teaspoon garlic powder 
• ¼ teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup butter melted
• 2 tablespoons brown sugar
• Cooking spray

INSTRUCTIONS

Preheat the oven to 400 degrees. Place the bacon on a sheet pan and bake for 7 minutes. Remove the bacon from the oven.

Trim the ends of the green beans. 

Bring a pot of salted water to a boil.

Place the green beans in the pot and cook for 2-3 minutes until just tender. 

Drain and put the green beans in a bowl of ice water to stop the cooking process.

Pat the green beans dry. 

In a small bowl whisk together the garlic powder, red pepper flakes, salt, pepper, butter, brown sugar and pepper. 

Pour the butter mixture over the green beans and toss to coat.

Wrap 6-8 green beans with a piece of bacon.  

Place the green bean bundles on a sheet pan coated with cooking spray.

Bake for 15-20 minutes or until bacon is crispy. 

Serve.

Zucchini Taco Boats

Looking for an alternative to your Taco Tuesday?

These Zucchini Taco boats are made with fresh zucchini stuffed with seasoned ground beef, bell peppers, and topped with cheese and salsa. But the filling could literally be anything, from chicken and corn, to meatballs with tomato sauce! 

They are low carb and keto diet friendly. 

Start with 3 or 4 small zucchini. 

I used a small cookie scoop to scoop out the middle of the zucchini, but you can also use a small spoon. I got a little close to the edge on one of them, but don’t worry about it. The meat filling will cover it up. I love using the insides of the zucchini I scooped out to add filler, so place the insides to the side.  

Pour 1/2 cup of your favorite salsa in a baking dish- I used Pace. Lay the boats on top of the salsa and sprinkle each with salt. 

Now it’s time to make the filling.  Heat a pan over medium-heat and cook the meat. You can use any ground meat, I used ground beef.  Once the meat is cooked, transfer to a bowl and set aside. Wipe out the same pan and add a drizzle of EVOO.

Sauté the insides of the zucchini. Make sure to cook it down to reduce the liquid. Then add bell peppers,- any color,  I used red and yellow. Sprinkle it with chili powder, cumin, and salt. Stir together and cook for about two minutes. Add the red onion and garlic. It should start to smell like it’s almost Taco time! 

Continue to cook until vegetables are softened and water has absorbed. Lastly, add the meat back to the pan, and stir together. Once it is combined, it’s time to fill up the boats. Go ahead and fill those babies up- don’t be shy! Let the meat spill over if you need to.

I love cheese and, what’s a taco if it doesn’t have any cheese on it? Cover the filled boats with shredded cheese. I used Cheddar but Monterrey Jack or a Mexican blend would work great, too. 

Place the baking dish in the 400°F preheated oven and cook for 20-25 minutes. 

This recipe  is great if you’re looking for a low-carb option for tacos, or need to get more veggies into your diet. Try them out for Taco Tuesday and enjoy!

INGREDIENTS

• 4 Zucchini
• 1lb Ground Beef
• 1/2 cup Mixed Red & Yellow Bell Peppers, finely diced
• 1/2 cup Red Onion, diced
• 2 Cloves Garlic, minced  
• 1 tablespoon Chili Powder
• 2 teaspoons Cumin 
• 1/2 teaspoon Salt
• 8 ounces Cheddar Cheese, shredded
• 1/2 cup Salsa

INSTRUCTIONS

Preheat oven to 400°F

Prepare your zucchini, cut each zucchini in half lengthwise. Use a measuring spoon (teaspoon) to hollow out the zucchini forming a boat… save the insides and set aside. 

Pour salsa into a baking dish.

Place the zucchini boats in the same baking dish and sprinkle a small amount of salt over them.

In a skillet over medium-high heat, brown the ground beef. Once cooked, transfer to a bowl. Wipe out the same pan and add a drizzle of EVOO.

Add the inside of the zucchini, water will release. Let it cook down to reduce the liquid, then add bell peppers, chili powder, cumin, and salt. Stir together and cook for about two minutes. Then add the red onion and garlic.

Continue to cook until vegetables are softened and water has absorbed. Add the meat back to the pan, stir together. 

Once combined, fill each zucchini boat with the beef and vegetable mixture.

Top the zucchini boats with cheddar cheese.

Bake for 25 minutes or until zucchini has softened and cheese is melted.

Serve hot!