Cheese Stuffed Burgers

Ingredients Burgers:

2 pounds ground beef

1 teaspoon salt

1/2 teaspoon pepper

Cheese Options:

8 ounces blue cheese, cut into 1-inch cubes

8 ounces Pimiento Cheese Spread, recipe follows

8 ounces mozzarella, cut into 1-inch cubes

4 hamburger buns

Serving Options:

Lettuce

Sliced tomatoes

Grilled sweet onions

Sliced pickles

Pimiento Cheese Spread:

Two 7-ounce jars canned, sliced pimientos, drained

Three 10-ounce bricks sharp Cheddar, finely grated

1 cup mayonnaise

White sandwich bread

Directions

Serving Options:

Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size 

balls. Press a cube of desired cheese into the center of each ball and cover completely with 

meat. Form the balls into hamburger patties, about 1/4-inch thick. Grill burgers until 

desired doneness. Top with lettuce, tomatoes, onions and pickles as desired on a toasted 

bun.


Pimiento Cheese Spread:

Place the drained pimientos in a blender or food processor and puree until smooth. Using 

an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the 

mayonnaise. Spread on slices of white sandwich bread while the mixture is room 

temperature. Trim the bread crusts and cut the sandwiches into triangles.

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Fresh Fruit and Yogurt Ice Pops

"Simple and wholesome popsicles. My mom used to help us make these when 

we were kids and I still enjoy them years later. Use honey as an alternate 

sweetener, and blend the fruit to be either chunky or smooth."

ingredient

2 cups fresh blueberries, raspberries, strawberries and sliced bananas, mixed

2 cups plain or vanilla yogurt

1/4 cup white sugar

8 small paper cups

8 popsicle sticksCheck

Directions

1 : Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a

 blender. Cover, and blend until fruit is chunky or smooth, as desired.

2 : Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum 

foil. Poke a popsicle stick through the center of the foil on each cup.

3 : Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper 

cup.

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Peanut Butter For Breakfast

I have started eating peanut butter for breakfast some morning because I am tired of the traditional healthy breakfast foods. I don't feel guilty for doing this because I am actually eating something that has many health benefits for me. Spreading it on a banana give me a good morning boost.

Two tablespoons of peanut butter has approximately 200 calories, but it is also packed full of health benefits. It has antioxidant vitamine E, bone-building magnesium, muscle-friendly potassium, and immuity-boosting vitamin B6. Research shows that eating peanuts can decrease the risk of heart disease, diabetes, and other chronic health concerns. One study published in the Journal of American Medical Association showed that eating an ounce of nuts or peanut butter at least five days a week can lower the risk of developing diabetes by almost thirty percent.

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Heart Healthy Low-Fat Chocolate Zucchini Bread

Ingredients

All

1 cup Purpose Flour 

White

1 cup Whole Wheat Flour 

Brown

1/2 Cup Sugar (not packed) 

Baking

1 1/8 tsp Soda 

1 tsp Vanilla 

1/2 tsp Salt 

Chocolate

1/2 Cup Chips 

Large

1 Egg Beaten 

Melted

2 TBS Butter 

Apple

1 Cup Sauce 

Shredded

1 1/2 Cups Zucchini (not packed) 

Directions

Preheat oven to 325. 1. Combine flour, sugar, baking soda, and salt in a large bowl. Mix well. Add chocolate chips and gently mix to combine.

2. In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended.

3. Pour batter into a large 9X5 in loaf pan.

4. Bake at 325 for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove from loaf pan and let it cool before slicing.

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