Memorial Day Menu


Since I'm on the healthy train now, I wanted to create a festive menu without the foods that would set me back! I decided to make burgers with sautéed mushrooms and onions, roasted sweet potatoes, roasted asparagus and some delicious watermelon for dessert. I included recipes for everything below - bon appétit!


RECIPES

Oven Baked Hamburgers
1 pound lean ground beef
2 tablespoons Worcestershire sauce
2 teaspoons garlic powder
freshly ground black pepper
  1. Preheat the oven to 425˚F and place a cooling rack into a cookie sheet.
  2. Mix the ground beef with the Worcestershire sauce, garlic powder and black pepper until evenly combined. Shape into quarter pound burger patties and place on the cookie sheet
  3. Bake for 15 minutes, or until the internal temperature reaches 155˚F (for medium). Remove from oven and allow burgers to rest for 5 minutes to continue cooking.


Sautéed Mushrooms & Onions
1⁄2 pound sliced mushrooms (I use crimini but white work as well)
medium onion, sliced into wedges
tablespoons butter
1 tablespoon Montreal seasoning
  1. Melt the butter in a frying pan and add the mushrooms and onions; let them cook slowly, over medium heat, until the mushrooms are getting a little brown and the onions are nice and soft, about 20 minutes.
  2. While there's still some moisture left from the mushrooms, add the Montreal seasoning.
  3. The mixture will thicken and crisp and then it's ready to serve.


Roasted Sweet Potatoes
4 cups sweet potatoes, chopped 
3 tablespoons olive oil
1 tablespoon cayenne pepper
1 pinch salt and pepper, to taste
  1. Preheat oven to 425ºF.
  2. Place the sweet potatoes onto a bar pan and drizzle with the olive oil. Toss to coat, then sprinkle with cayenne pepper.
  3. Roast sweet potato mixture in oven, turning frequently, until soft and golden brown, 30 to 35 minutes. Season with salt and pepper.


Roasted Asparagus 
2 bunches thin asparagus spears, trimmed
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
  1. Preheat an oven to 425ºF.
  2. Place the asparagus onto a bar pan and drizzle with the olive oil. Toss to coat the spears, then sprinkle with salt and pepper. Arrange the asparagus in a single layer.
  3. Bake in the oven until crispy, 18 to 25 minutes depending on thickness. 





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