Thursday Night

I chose to do this recipe because it sounded like a challenge/fun.  Turned out great and was even good as a leftover!!

Pesto Stuffed Burgers

Time: 20 minutes

Ingredients:

• 1 lb ground beef
• 1/4 C pesto (I buy the little packet that you can find by the Italian foods...its cheaper then the alternative)
• 1/4 tsp salt
• pinch of pepper
• 1/4 C pesto
• 4 tin slices Havarti cheese
• 4 English muffins, split
• 2 Tbs butter

1. Prepare and preheat grill (if you don't have a grill then a Foreman or a skillet will suffice).  In medium bowl combine beef, 1/4 cup pesto, salt and pepper and mix gently until combined.
2. Form into 8 thin patties and divide 1/4 C pesto between 4 of the patties and top with slices of cheese (I broke up the slices so it would fit within the patty).  Top remaining thin patties and press sides to seal.
3. Cook hamburger to your desired temp.  For a medium cooking temp. I did 5 minutes on each side over medium heat on the grill.
4. Spread butter on cut sides of English muffins and toast on grill or you can toast them and them add the butter.  Serve patties on muffins.

Sweet Potato Salad

Time: 1 hour 15 minutes
*I make this as early as possible since it can sit in the fridge for as long as need be.

Ingredients:

• 2 (15oz) cans of sweet potatoes, drained (I get the 30 or 32 oz can of Yams)
• 2 stalks celery, diced
• 4 green onions, sliced
• 1 green bell pepper, diced
• 1/2 C mixture of ranch dressing and mustard
• 1/4 C Mayo
• salt and pepper

1. In a large bowl, combine all ingredients and mix and mash with potato masher.  Chill in the fridge until ready to serve.