Happy Monday! I hope you had a relaxing weekend. Our weekend flew by…Friday we watched the Olympics and watched an episode of The Path (newest season) while chowing down on pizzas from Whole Foods. Saturday we attended a beautiful wedding (one of my girlfriends from college), so by Sunday we were ready for a relaxing day. Since Sunday was sunny and fairly mild, Matt and I decided to go for a walk and grab some brunch afterwards. We ended up at Bongo Room, one of my favorite brunch spots, and indulged in some delicious dishes.
After brunch, I started a bit of meal planning for the week and I am really excited about a few new dinners we’ll be doing this week (I’m including Sunday’s dinner because it was an experimental one that turned out pretty darn good!)
Here’s our dinner menu:
- Sunday: Teriyaki burgers with curly sweet potato fries (recipe below)
- Monday: Slow cooker white chicken chili
- Tuesday: Spaghetti squash with red sauce (adding in some seasoned ground beef)
- Wednesday: Chicken fajita bowls
- Thursday: Rosemary, lemon, and garlic salmon with a side of red potatoes
- Friday: TBD
The burgers I made last night were totally experimental, and I may play around with the measurements a bit more, but for now, here’s how I made them:
- 1 lb grass-fed ground beef
- 1 tbsp coconut aminos
- 2 minced garlic cloves
- 1/2 tsp ginger
- zest of 1/3 – 1/2 a lime
- Salt and pepper to taste
Mix above ingredients in large bowl using hands. Shape into burger patties (we only made 2). I cooked mine on a cast iron skillet start (about 4 minutes each side until browned) and finished them off in a 400 degree oven for 15 minutes. Our patties were thick, so you can start checking around 12 minutes (you don’t want them overcooking and drying out). I added pineapple pieces into the skillet for the last 5 minutes of oven cooking. You can top the burgers with a layer of avocado, or curled sweet potatoes, and top with the pineapple.
Have a wonderful day!