Here’s a secret…I really don’t like spinach, except sauteed with a bunch of vinegar on it or in a green smoothie where I can’t taste it. Fortunately, my kids love it in pretty much any form: Salads, sauteed, in soups, or especially in these burgers. And I have to admit, I don’t hate it in these.
The link for the recipes is below…the burgers are healthy, from Cooking Light magazine, and the potato salad isn’t horrible for you! You can make the salad up to a day in advance and keep it in the frig, then the burgers come together in less than thirty minutes. I can honestly say that the kids can’t wait for dinner when they see me making these.
Also, here’s our menu for the week:
Monday: Greek Burgers with Feta Potato Salad and Cucumber-Tomato Salad
Tuesday: Slow Cooker Cilantro Lime Chicken Tacos with Black Bean and Corn Salad
Wednesday: Strawberry Chicken Salad with Dinner Rolls
Thursday: Salmon Patties with Vegetable Confetti Couscous
Friday: Pasta e Fagioli with Chopped Vegetable Salad
To make our favorite Pasta e Fagioli, I simply cook a package of smallish pasta (such as elbows), drain, and put it back in the pot. I add a jar of marinara sauce (we like Classico because it’s the lowest in sugar) and two cans of drained white beans. I heat it over low until hot throughout, then serve it with Parmesan on top.
I’m so happy to have the brighter, fresher flavors of summer incorporated into our menus now! I love soups and comfort foods, but by the time this winter ended (about three days ago), I’m ready for lighter, healthier meals. Hope you have some time to enjoy the sunshine this weekend!
