Freezable Burgers

These are such great meals. It is so satisfying to come home, and have a burger. I do not eat very much beef, so I found/altered some turkey and vegi burger recipes to be absolutely outstanding. These freeze very well. I make these in a double batch one weekend, and then have 10 meals to devour for the next couple of weeks. These burgers are extra special because they are the perfect combination: healthy and cheap. Please make these and enjoy!

Quinoa Burgers:

1/2 c quinoa, uncooked (make according to the back of the box)
1 medium carrot, cut into tiny pieces
4 scallions, thinly slices (or a small onion if you already have it on hand)
1 can white beans
1/3 c dried breadcrumbs
1 large egg
1T ground cumin

Mix all ingredients together (except for quinoa). Pulse only a bit in the food processor. You want to achieve a texture where you can actually tell what you are eating, and are not having a mystery burger from a paste like batter. Spoon into a bowl. Add quinoa to the mixture. form into medium to thin patties (so they cook evenly). Either cook them in a pan for about 4 minutes on each side until golden brown, or freeze them in packs of 3 (with wax paper in between patties).

Chicken Corn Chowder

Below is a recipe I make in a big batch, put it in ziploc Tupperware throw into the freezer and defrost with ease. It freezes extremely well.

2 T butter
1/2 c chopped onion
1/2 c chopped celery
2 jalapeño peppers, seeded and minced finely
2 T flour
3 c reduced fat milk
2 c chopped chicken breasts
1 can cream style corn
2 c frozen corn kernels
1/2 t dried thyme
1/4 t ground red pepper
1/ t salt

Melt butter in a large pot over medium heat. Add onion, celery and pepper. Cook 5 minutes. Add flour, cook 1 minute. Stir in milk and remaining ingredients. Bring to a boil. Cook until thick (10 min).