Cooking light

Oh how I have missed cooking...and for my hubs he misses my baking. 

I love to cook. 
I love to try new things. 
I have been storing up my food magazines waiting to be back to normal. 

Because of having such a high protein intake for so long from meat I wanted to find other ways to get in my protein... 

Tonight's menu included 

Clean veggie burgers from cooking light August 2015 magazine...

A whole of natural items and no meat woo hoo. I have decided to try out some meatless meals for my entire family to enjoy. 

Tonight was a big hit...
I layered it with an avocado/salsa verde topping, Ezekiel bread, red onion and pickles. Yum yum - the hubs and kiddos added cheese. 

Easy peasy 

1 can of black beans - I get no or low sodium 
Olive oil 
Shallots/red onion 1/2 
Uncooked quinoa 1/3 cup 
Mushrooms 4oz I used can 
Minced garlic 
Cilantro I used dried 1 tsp
Red chilies 
Cumin 1 tsp
Salt 1 tsp
Chile powder 1/4 tsp
1 large egg 
Tomatillo salsa 

Put 1/2 can of black beans in the oven at 350 degrees for 20 minutes. 

Put in food processor - other 1/2 of beans, all seasonings, chilies, egg and 1/2 of the quinoa uncooked, mushrooms 

In a sauce pen sauté the other 1/2 of the quinoa and shallots. Then add to the food processor. 

Once all of the food is processed put in a bowl and add the 1/2 can of beans from oven in it. 

Divide into 4 patties and put into a pan with olive oil leave for 10 minutes first side and 5 on the other. 


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