Super Yummy Guacamole Burgers

Ingredients

Guacamole

• 2 avocados - halved, peeled, and pitted
• ½ lime, juiced
• 1 fresh jalapeno peppers, seeded and minced
• ½ cup chopped cilantro
• ¼ cup minced onion
• 1 ½ teaspoons minced garlic
• ½ cup diced tomatoes
• ¼ teaspoon salt to taste

Burger

• 2 pounds lean ground beef
• 1 teaspoon chili powder
• ½ lime, juiced
• ¼- ½ cup chopped cilantro
• 1 tablespoon minced garlic
• ½ cup diced onion
• ½ cup diced tomatoes
• 6 slices Monterey Jack cheese
• 6 hamburger buns

Directions

1. Preheat an outdoor grill for medium heat.
2. To make the guacamole, mash the avocado in a medium bowl with the rest of the ingredients and season to taste with salt, and set aside.
3. In a large bowl, mix together beef with the rest of the ingredients. Form the meat into 6 patties.
4. Cook the burgers to desired doneness on the preheated grill. Add a slice of cheese to each burger during the last minute of cooking. Serve on toasted buns with a dollop of guacamole.

Beef Pitas with Yogurt Sauce

Recipe from: Taste of Home
This is very similar to a Greek Gyro. Mmmmm, so good!
Serving size: 4

Ingredients

• 1 cup (8 ounces) fat-free plain yogurt
• 1/4 cup minced fresh parsley
• 1/2 teaspoon minced garlic
• 1/8 teaspoon salt
• 
  PITAS:
• 1 teaspoon dried oregano
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound beef top sirloin steak, cut into thin strips
• 1 large sweet onion, sliced
• 4 teaspoons olive oil, divided
• 4 whole gyro-style pitas (6 inches), warmed

Directions

• For sauce, in a small bowl, combine the yogurt, parsley, garlic and salt. Refrigerate until serving.
• In a large resealable plastic bag, combine the oregano, rosemary, salt and pepper; add beef. Seal bag and toss to coat.
• In a large nonstick skillet, saute onion in 2 teaspoons oil until golden brown. Remove and keep warm. Saute beef in remaining oil until no longer pink.
• Serve beef and onion on pitas with yogurt sauce. Yield: 4 servings.

Apple Pockets

2 Golden Delicious Apples
2 Tbs. sugar
2 tsp. cinnamon
flour for dusting
1 Pkg. (7.5 oz.) refrigerated biscuits

Heat oven to 350 degrees. Peel apples; grate them into a medium bowl. In a small bowl, combine sugar and cinnamon. Stir half of cinnamon sugar into grated apples.

Roll each biscuit to about 5" circle. Spoon apple mixture onto circles. Fold circles over and pinch edges to make halfmoons. Place on baking sheet.

Brush pies with water and sprinkle with remaining cinnamon sugar. Bake 20 minutes. Makes 10 pies.

Scalloped Potatoes with Spinach and Nutmeg

1 TBSP butter
3 C chopped onions
2 - 10 oz packages of frozen leaf spinach, thawed, well drained

1-1/2 C whipping cream
3/4 C canned low salt chicken broth
3/4 C dry white wine
3 pounds russet potatoes (abt 6 large), peeled very thinly sliced
2 tsp ground nutmeg

1-1/2 cups grated cheddar cheese

Melt butter in heavy large skillet over medium heat. Add onions and sauté until translucent, about 8 mins. Add spinach and cook until liquid evaporates, stirring occasionally, about 6 mins. Season with salt and pepper. Cool.

Preheat oven to 400 F. Buuter 13x9x2-inch glass baking dish. Mix cream, broth and wine in bowl. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly. Season with salt and pepper and 1/2 tsp nutmeg. Top with half of spinach mixture. Pour 1/3 of cream mixture over. Repeat layering with 1/3 of potatoes, salt, pepper, 1/2 tsp of nutmeg, remaining spinach mixture and 1/3 of cram mixture. Top with remaining 1/3 of potatoes, overlapping slightly. Season with salt, pepper, and 1/2 tsp of nutmeg. Pour remaining cream mixture over.

Bake potatoes 45 mins. Top with cheese. Sprinkle with 1/2 tsp of nutmeg. Bake until potatoes are tender, cheese is golden and liquid bubbles, about 45 minutes longer. Cool slightly; serve.