Bacon, Onion & Cheese Stuffed Burgers

A different take on a classic burger. Get creative with these, adding in mushrooms, jalapenos, minced garlic, hot sauce...whatever sounds good to you. I prefer substituting ground Bison since it's a bit leaner and has great flavor, but you can always use ground turkey or chicken in place of red meat all together.


1 1/2 pounds ground
1 clove garlic, minced
1 teaspoon hot sauce (recommended: Frank's Red Hot)
Salt and freshly ground black pepper
4 strips bacon, diced
1/2 onion, chopped
1 cup grated sharp Cheddar
4 burger buns
Lettuce, tomato, pickles for garnish

How To:

Preheat grill to medium.

In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.


Thank you to for this fabulous recipe.


May's Dish : Spring Risotto

Fresh asparagus is most economical in the Spring, when it's in season. By also adding in edamame, garlic, and fresh herbs, you get a healthy, high-fiber meal. This recipe has 17 grams of protein already but if you'd like more, consider adding grilled shrimp or wild salmon atop.



1 pound asparagus, trimmed and cut into 3/4-inch pieces
1 3/4 cups fat-free, lower-sodium chicken broth
2 tablespoons olive oil
1 1/2 cups chopped onion
2 garlic cloves, minced
1 cup uncooked Arborio rice
1 cup frozen shelled edamame
3/4 teaspoon kosher salt
1/4 cup 1/3-less-fat cream cheese
1/2 teaspoon freshly ground black pepper
1 ounce shaved Parmesan cheese
2 tablespoons chopped fresh thyme


How To:

Bring 4 cups water to a boil in a saucepan. Add asparagus, and cook for 2 minutes. Drain. Bring 2 cups water and chicken broth to a simmer in a saucepan.

Heat a large saucepan over medium heat. Add olive oil, and swirl to coat. Add onion; cook 4 minutes. Add garlic, and cook for 2 minutes, stirring constantly. Stir in rice, edamame, and salt; cook for 1 minute. Stir in 1 cup broth mixture; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).

Stir in asparagus, cream cheese, and pepper; cook 1 minute. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon Parmesan cheese; sprinkle evenly with thyme.


thank you to CookingLight for this delicious recipe.

February's Dish: Gluten Free Coconut Bars



3 eggs
1 cup coconut milk
1/3 cup coconut oil
1/3 cup honey
1 tbsp. vanilla extract
1/8 tsp. Stevia
1/2 cup blanched almond flour
1 tbsp. coconut flour
1 1/2 cups unsweetened shredded coconut
1/4 tsp. celtic sea salt

How to:

Mix eggs, coconut milk, oil, honey, vanilla and stevia in a food processor. Pulse in almond flour, coconut flour, shredded coconut and sea salt. Transfer ingredients into an 8×8 inch Pyrex baking dish. Bake at 350 for 30 minutes. Cool for one hour, then place in refrigerator and serve when chilled. Makes 24 bars.

Thank you to Elana's Pantry for this delicious recipe.



January's Dish: Butternut Squash & Apple Soup



1 Tbsp. oil

1 chopped onion

3 cups chopped butternut squash

2 peeled and diced apples

4 cups chicken stock (or water)

Pinch of cinnamon and nutmeg

How To:

In a big pot on the stove, heat 1 tbsp. of oil. Add one chopped onion and cook until softened. Add 3 cups chopped butternut squash.  Take 2 peeled and diced apples, Macintosh for instance, and add them to the pot with approximately 4 cups of water and/or stock. Make sure the liquid cover the squash and add more if you desire a more liquid soup. Cook uncovered for about 40 minutes, until the squash is easily mashed. Remove from heat. Working in 1-cup batches, puree the contents of the pot in a blender. If you’d like a chunkier soup, just use an immersion blender. Season the soup with salt and pepper to taste. When you’re ready to serve, add a few pinches of cinnamon and nutmeg.

Thank you to EveryFoodFits for this delicious recipe.

December’s Dish: Bacon Wrapped Sweet Potato Bites



2 medium-small sweet potatoes

1 lb. uncured bacon

2 Tbsp Ghee or Butter from grass-fed cows

1/2 tsp Chipotle Chili Powder

1 Tbsp Sea Salt

4 Tbsp Maple Syrup (optional)

How To:

Preheat oven to 350F. Peel the sweet potatoes and cut them lengthwise into quarters. Then cut each quarter in half, and then half again. You’ll wind up with 32 bites.

Melt butter over low-heat and stir in chipotle chili powder and sea salt. Toss the potatoes in the spiced, melted butter to coat.

Cut the bacon slices in half, so you have 32 mini-slices of bacon. Wrap each sweet potato bite with a half slice of bacon, and use a toothpick to hold the bacon in place.

Place on a stainless steel baking sheet and bake for 45 minutes, turning once about halfway through.

These are done when the bacon is crispy and the sweet potatoes are fork-tender. Remove from heat, drizzle with maple syrup, and let cool before serving.


Thank you to Food Renegade for the delicious recipe!

November’s Dish: Bacon Cranberry Stuffing



4 cups 365 Everyday Value Low-Sodium Chicken Broth

1 (16-ounce) bag 365 Everyday Value Organic Rice Medley

6 slices Wellshire Bacon, chopped

2 ribs celery, chopped

1 yellow onion, chopped

1/4 cup roughly chopped sage

1/2 pound button mushrooms, chopped

1 cup whole fresh cranberries

2 tablespoons maple syrup

1 egg, beaten

How To:

Preheat oven to 350°F. Bring broth and 1 cup water to a boil in a medium pot, add rice, reduce heat to medium-low and simmer until just tender, about 35 minutes. Fluff with a fork and transfer to a large bowl; set aside. Meanwhile, cook bacon in a large skillet over medium-high heat until just crisp, 7 to 9 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate; set aside.

Return skillet to heat, add celery, onion and sage and cook until golden brown and softened, 7 to 9 minutes. Add mushrooms and continue cooking until golden brown, 7 to 9 minutes more. Stir in cranberries, cook for 2 minutes, then transfer contents of skillet to bowl with rice. Add maple syrup and egg and fold together to combine. Transfer to a 9- by 13-inch baking dish and bake until hot throughout, about 35 minutes.


Thank you to Whole Foods for this delicious recipe!