Dempsey Depression Burgers

Serves: 12

INGREDIENTS:
3 cups grated carrots (about 4 carrots)
1 cup grated potatoes (about 2 small potatoes)
1/2 cup chopped onion (or dried minced onion to taste)
3 lb. ground beef (also works well with ground turkey)
1 tsp. garlic powder
1/2 cup barbecue sauce
2 tsp. Worchestershire sauce
1 lb. bacon (optional)

DIRECTIONS:
Combine carrots, potatoes, onions, and ground beef in a bowl. Add garlic powder and barbecue sauce Mix together and form into patties. Wrap with bacon and secure with a toothpick. Grill or broil until done.

Serve with fries, oven roasted potatoes, or mashed potatoes. Make ketchup and barbecue sauce available.

*For those who are interested, since I normally receive several questions about the name of these burgers, here's how they got their name. During the Great Depression meat was expensive, so people had to find ways to make it stretch. Thus, they added shredded vegetables, onions, cracker/bread crumbs, or eggs. I've heard of serving these burgers on buns with lettuce and tomato like any other burger, but my family never has. Nonetheless, Depression Burgers are one of my favorite meals from my childhood. Enjoy!

Nutritional information is approximate and based on the use of lean ground turkey instead of ground beef. I used the recipe calculator here.

Amount Per Serving
Calories		237.2
Total Fat		10.3 g
	Saturated Fat	3.2 g
	Polyunsaturated Fat	0.4 g
	Monounsaturated Fat	1.1 g
Cholesterol		83.4 mg
Sodium		531.5 mg
Potassium		148.6 mg
Total Carbohydrate		11.3 g
	Dietary Fiber	0.8 g
	Sugars	7.1 g
Protein		23.9 g

Hubba's Ham and Potato Casserole

Serves: 8
Prep: 45 minutes

INGREDIENTS
5 large baking potatoes, peeled
3 lbs cooked ham (smoked, not honeyed)
1 stick butter
1/2 cup flour
4 cups milk
2 1/2 cups shredded cheese, divided (sharp cheddar or Mexican cheese mix)
1 tsp salt

DIRECTIONS
1. Slice potatoes into 1/3-inch slices and add to a pot of cold water. Bring water to a boil, then reduce heat to low. Simmer for 5 minutes or until potatoes are cooked, but still firm. Drain water and set aside.
2. Dice ham into 1/2-inch cubes. Set aside.
3. While potatoes are cooking, make cheese sauce. Add butter to a saucepan on medium-high heat. When butter starts to bubble, add flour and mix vigorously with a wooden spoon 1-2 minutes until it forms a paste. Add milk, one cup at a time, and mix constantly with a whisk until thickened. Be cautious not to let it burn. Once sauce is at desired thickness, add 2 cups of cheese and reduce heat to low. Add salt and stir until cheese is melted, then remove from heat.
4. Place potatoes and then ham into a 9x13" casserole dish. Pour cheese sauce over it all and then top with remaining shredded cheese.
5. Bake at 350 degrees 10 minutes or until sauce begins to bubble around the edges.

Note: To speed thickening, warm the milk in the microwave before adding to the sauce.

Caprese Salad

*Adapted from For the Love of Cooking.

Prep: 10 minutes
Serves: 2

INGREDIENTS
1 cup of yellow and/or red grape tomatoes, sliced in half lengthwise
1/2 cup mozzarella balls, diced
2 Tbsp fresh basil, chopped
1 Tbsp white balsamic vinegar
1 Tbsp olive oil
1 clove garlic, minced
salt and pepper, to taste

DIRECTIONS
Add all ingredients in a bowl and toss together to mix. (Note: add the basil just before serving)

Garlic Basil Chicken

*Adapted from For the Love of Cooking.

Prep: 20 minutes (plus marinating time)
Serves: 2

INGREDIENTS
2 Tbsp olive oil
2 Tbsp fresh basil, chopped
2 cloves garlic, minced
salt & pepper, to taste
2 boneless, skinless chicken breasts

DIRECTIONS
1. Combine all ingredients, except the salt and pepper, in a ziplock bag and seal. Move around to coat. Let marinate in the refrigerator 4-24 hours.
2. When ready to cook, lightly season the chicken with salt and pepper.
3. Coat grilling surface with cooking spray. Grill 3-6 minutes on each side or until chicken is cooked through.

Serving Suggestions: Serve topped with Caprese Salad, chop up to use in tossed salads, or serve with pasta.

Bacon Wrapped Chicken Tenders

*Adapted from Everyday Food with Sarah Carey on MarthaStewart.com.

Prep: 30 minutes
Serves: 4

INGREDIENTS
8 fresh sage leaves
8 chicken tenders (about 1 1/4 lbs)
8 slices bacon

DIRECTIONS
Place a sage leaf on each chicken tender, then wrap each with a bacon slice. Add tenders to a skillet, sage side down, over medium-high heat. Cook until fat is rendered and bacon is browned, about 6 minutes. Flip and cook until tenders are cooked through, about 6 minutes. With tongs, transfer to a pan or plate lined with paper towels.

Serving Suggestion: Romaine Salad with Tomatoes and Bacon

Crock Pot Kalua Pork

*Adapted from skinnytaste.com.

INGREDIENTS
3 lb pork shoulder blade roast, lean, all fat removed
1 Tbsp liquid mesquite smoke
2 tsp coarse sea salt

DIRECTIONS
Place pork in a slow cooker and stab it all over with the tip of a knife. Rub sea salt all over the pork. Drizzle the liquid smoke all over the pork. Set crock pot to low and cook about 16 hours.

Notes: The recipe originally called for 1 Tbsp of sea salt but we thought it was way too salty, so I'll only use 2 tsp next time. The roast I bought was already cut into smaller pieces so it cooked much faster than 16 hours. It only needed 10 hours and it was starting to dry out so I will try to buy a roast in only one piece next time to be able to cook it longer.

Serving suggestions: with pineapple fried rice or in tacos with rice and black beans.

California Grilled Chicken, Avocado, and Mango Salad

*Adapted from skinnytaste.com.

Serves: 4
Prep: 20 minutes + marinating time

INGREDIENTS for chicken
4 Tbsp olive oil
4 Tbsp white balsamic vinegar
salt & pepper to taste
12 oz chicken breast, sliced (from 1 lb raw)

INGREDIENTS for salad
1 cup diced avocado
1 cup diced mango (from 1 1/2 mangos)
2 Tbsp diced red onion
6 cups baby red butter lettuce

INGREDIENTS for dressing
3 Tbsp olive oil
2 Tbsp white balsamic vinegar
salt & pepper to taste
dash of sugar

DIRECTIONS
1. Combine ingredients for chicken in a large ziplock bag and mix until chicken is covered with marinade. Marinate in the refrigerator up to 48 hours. Grill when ready to use.
2. Whisk ingredients for dressing and set aside until ready to use.
3. Combine the ingredients for the salad, divided into four bowls, and drizzle dressing on top.

*Notes: I used a George Foreman grill for the chicken and I used regular butter lettuce.