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Quick Fix Meals

Smoked Cheddar-Stuffed Burgers
3 ½ pounds lean ground beef
2 teaspoons garlic and herb seasoning
6 one-inch chunks smoked cheddar cheese
1 tablespoon olive oil
6 hamburger buns


In a large bowl, combine the beef and herb seasoning until well mixed. Shape the mixture into twelve patties, each about 1 inch thick. Press a chunk of cheese into the center of six patties, covering well with the meat. (At this point, you can refrigerate the remaining uncooked burgers up to three days or freeze up to three months: thaw completely in refrigerator, or microwave for 3-5 minutes on low before using) Heat the oil in a large skillet over medium-high heat. Add the burgers several at a time and cook 4-6 minutes per side for medium to medium-well done. Serve the 6 cheese-stuffed burgers with this meal (on buns), and refrigerate the remaining burgers for up to three days or freeze up to three months.

Greek Pita Pockets with Yogurt Cucumber Sauce
1 tablespoon olive oil
4 left over cooked burgers
¼ cup water
1 teaspoon ground all-spice
1 teaspoon ground cumin
1 teaspoon dried oregano
½ cup low-fat plain yogurt
¼ peeled, seeded, shredded cucumber
2 teaspoons chopped fresh dill
1 teaspoon garlic powder
4 pita pockets


Heat the oil in a large skillet over medium heat. Break the burgers up into small pieces and add them to the skillet. Add the water, all-spice, cumin and oregano, and mix well. Cook until the liquid is absorbed and the meat is hot (about 5 minutes) stirring a few times. Meanwhile, in a small bowl, combine the yogurt, cucumber, dill and garlic powder. Spoon the beef mixture into the pita pockets, top with the yogurt sauce and serve.

Vegetable Beef Stew with Yukon Gold Potatoes
6 cups reduced-sodium beef broth
2 left over cooked burgers, cut into bite-size pieces
2 cups peeled and diced Yukon Gold potatoes
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 bay leaves
2 tablespoons chopped parsley
Salt and freshly ground black pepper


In a large stockpot or saucepan, combine the broth, burger pieces, potatoes, onion, celery, carrots and bay leaves. Set over high heat and bring to a boil. Reduce the heat to medium, partially cover the pan, and simmer until the potatoes are fork tender (8-10 minutes). Remove from heat, remove bay leaves, and stir in the parsley. Season to taste with salt and pepper, and serve.

*All recipes from Robin Miller’s Quick Fix Meals

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