Crock Pot Cheesy Ham & Potato Soup

There's a chill in the air and that makes me very happy... it's soup season! One of my favorite ways to warm up in the fall and winter months is with a bowl of soup and big hunk of crusty bread. I love to make a big pot on Sunday night and then eat it for lunch all week long.

Today I'm sharing my family's favorite recipe for Crockpot Cheesy Ham & Potato Soup. My mom has made this ever since I was a kid, and it's completely irresistible! It's chock full of potatoes, veggies, ham, bacon, and full of cheesy flavor (thanks to a tasty jar of Cheez Whiz). While it might not be the healthiest soup out there, it definitely does the trick when you're craving a big bowl of comfort food.


Another bonus? It's made in the crock pot! Start by layering potatoes, carrots, celery, onion, green pepper, bacon, and ham in a crock pot or slow cooker. (I used the Chief smokehouse ham steak, and it was phenomenal!) Pour 3 cups of beef stock over the top and let it cook on high 3-4 hours. (Or low 6-8). It will look funky, but I promise, it will turn out delicious in the end!


About 30 minutes before you want to serve the soup, combine a bit of cornstarch with some water, and stir it into the soup. This will help thicken it up. Let it cook on high 20 minutes or so, then stir in a jar of Cheez Whiz. It goes from a brothy, chunky mixture to a velvety smooth cheesy soup!



Perfect on a crisp fall day!


Looking for other soup recipes?


Crock Pot Cheesy Ham & Potato Soup

Yield: Serves 6-8

  • 6-8 oz ham, cubed
  • 8 slices cooked bacon, crumbled
  • 3 carrots, diced
  • 6-8 potatoes, diced
  • 4 stalks celery, sliced
  • ½ cup diced onion
  • ½ cup chopped green pepper
  • 3 cups beef stock
  • ¼ cup cornstarch
  • ¼ cup water
  • 16-oz jar Cheez Whiz


1. Combine first 8 ingredients in crock pot. Cook on high for 3-4 hours.

2. Combine cornstarch with water; add to crock pot. Cook 20 minutes to thicken. Stir in Cheez Whiz until fully incorporated. Serve topped with shredded cheese.

Source: family favorite

Baked Orange Chicken

I have been looking forward to sharing this recipe for weeks! I first made it back at the beginning of September... and have been thinking about it ever since. We don't have too many fabulous Chinese restaurants here in Lima, and I've been craving Chinese on a weekly basis during my pregnancy. I decided to take matters into my own hands, and whip up a dish of my own! Baked Orange Chicken is just like your favorite Chinese take-out - tender chicken pieces that are lightly breaded and tossed in a sweet & spicy orange sauce. Might I say it's even better than your favorite Chinese take-out? And healthier, too! IMG_7822 It does take a bit of time to prepare, but it's so worth it (and not all hands-on). Start by dredging the chicken pieces, first in cornstarch and then egg. (I know, it seems backwards, but it makes it so good!) Pan-fry the pieces just until they are golden-brown, and then add to a 9x13-inch baking pan. IMG_7814   IMG_7815 Mix up the sauce, a mixture of orange juice soy sauce, vinegar, chili sauce, and garlic salt. Then pour it over the chicken pieces in the pan. Bake at 325*F for 1 hour, stirring every 15-20 minutes to coat the chicken with the sauce. It will go from super liquidy to thick and flavorful, coating the chicken perfectly. IMG_7817 IMG_7820 While the chicken is baking, prepare your favorite rice to go alongside. Regular rice is tasty, but I love to serve it with Coconut Rice (recipe below). Add a few egg rolls and your meal is complete! IMG_7822

Baked Orange Chicken

Yield: 4-6 servings

For the chicken:
  • 1½-2 lb boneless skinless chicken breasts or thighs, diced into bite-size pieces
  • salt & fresh ground pepper pepper
  • 1-1½ cups cornstarch
  • 3 eggs, beaten
  • ¼ cup canola oil
For the sauce:
  • cup brown sugar
  • cup orange juice
  • ¼ cup soy sauce
  • 2 teaspoons sriracha chili sauce
  • 3 tablespoons white vinegar
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon garlic salt
  • zest from 1 orange
  • 2 teaspoons cornstarch


1. Preheat oven to 325*F. Season chicken pieces with salt & pepper.

2. Place the cornstarch and beaten eggs in separate bowls. Dip chicken pieces in cornstarch; then egg mixture. (Yes, it seems backwards. This is what makes it so good!)

3. Heat oil in large skillet over medium-high heat and brown chicken 2-3 minutes on each side, until it is crispy and has some color. Place into a 9x13-inch baking pan. Repeat with remaining chicken pieces.

4. In a small bowl, combine all sauce ingredients; pour over chicken.

5. Bake chicken for 1 hour, stirring every 15 minutes. The sauce will thicken as it cooks. Serve over fresh, hot cooked rice.

Source: adapted from The Recipe Critic

Coconut Rice

Yield: 4-6 servings

  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 3-4 tablespoons minced onion
  • 1½ cups water
  • 1½ cups lite coconut milk
  • 1½ cups long grain white rice
  • ½ teaspoon salt


1. In a medium saucepan, heat oil. Add garlic and onion; cook 1-2 minutes until fragrant. Stir in water and coconut milk; bring to a boil.

2. Once liquid is boiling, stir in rice and salt. Cover with the lid, and simmer 15-20 minutes until all the liquid is absorbed and the rice is tender.

Source: adapted from Iowa Girl Eats

20-Minute Spinach Artichoke Pasta

I think a common need and request for busy families out there is to be able to prepare a healthy meal quickly. I don't know about you, but sometimes the thought of cooking and preparing an entire meal seems exhausting. (Perhaps this could also be the fact that I'm currently 8 months pregnant...) However, if I can pull off a meal in about 20 minutes, I can usually muster up the energy. And I mean a real meal, not just a grilled cheese sandwich or microwave cheese quesadilla. Let me introduce you to my new favorite 20-minute meal - Spinach Artichoke Pasta! This pasta dish comes together super fast, and only requires getting two pans dirty. One pot to boil the pasta, and one saucepan to make the sauce. The creamy sauce combines cream cheese, garlic, spinach, and artichokes and reminds me of my favorite spinach artichoke dip. It's quite the filling meal, and you can even add cooked chicken pieces or better yet, bacon! IMG_7863 Start by cooking your pasta according to package directions. I like mine with a little bite, so I always use the lower end of the time range. While the pasta is boiling, make the sauce. In a large saucepan over medium heat, melt a bit of butter and add a few teaspoons of minced garlic. Let it cook about 30 seconds, just until it's fragrant. Then, add a brick of cream cheese, and stir until it's melted. Slowly stir in some milk, sour cream, a little bit of lemon juice, and salt & pepper to taste. Stir over medium heat until everything is smooth. Then, stir in some artichoke hearts, spinach (fresh OR frozen that has been thawed), and Parmesan cheese. IMG_7859 IMG_7860 As soon as the pasta is done; drain it and return to the pot. Stir the sauce into the pasta mixture, and your meal is ready to serve! This has become a family favorite since I discovered the recipe about a year ago. We usually pair it with garlic bread or breadsticks. It definitely makes this carb lover happy! IMG_7861

Spinach Artichoke Pasta

Yield: Serves 4-6

  • 12-oz box shell pasta
  • 1 teaspoon butter
  • 2 teaspoons minced fresh garlic
  • 8 oz reduced fat cream cheese
  • ½ cup milk
  • ½ cup reduced fat sour cream
  • 1 tablespoon lemon juice
  • salt & pepper, to taste
  • 14-oz can artichoke hearts, drained & chopped
  • 10-oz package frozen spinach, thawed & squeezed dry OR 12 cups fresh baby spinach
  • ½ cup parmesan cheese
  • 2 cups chopped cooked chicken, optional


1. Cook pasta according to package directions.

2. In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Slowly stir in milk, then add sour cream, lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, Parmesan cheese and chicken (if using).

3. Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.

Source: adapted from Heat Oven to 350

Buffalo Chicken Enchiladas

Mmmmm, enchiladas. Who can resist a hot pan full of cheesy goodness? Buffalo Chicken Enchiladas are a fun twist on traditional chicken enchiladas. Add a little buffalo sauce, a few green onions, and some gorgonzola cheese, and you've got a new (Americanized) favorite! It makes quite a big pan, so being the smart one that I am, decided that I'd split it into two smaller casseroles to put one in the freezer for when the baby comes. I was definitely regretting that later that week when I had eaten all the leftovers! At least I have another version of a really tasty meal to enjoy a few months down the road. :) They're pretty simple to make, using a few convenience items. Start by mixing up your sauce. Combine a can of red enchilada sauce with about 1/2 cup buffalo wing sauce, adding more to taste. It will taste pretty spicy when it's just the sauce, but when it's all mixed in with everything else, the flavor really mellows out. (I wish I would have started with more buffalo sauce.) Then, combine the meat from one rotisserie chicken along with about 4 diced green onions and 1/2 cup grated monterey jack cheese. Mix in enough sauce to coat the chicken mixture thoroughly. IMG_7846 Now, prep your pans. Pour enough sauce to coat the bottom of a 9x13-inch baking dish. Or, if you'd like, split it into two smaller casserole pans. IMG_7847 For the enchiladas, add a few spoonfuls of the chicken mixture to the center of a medium-sized flour tortilla. Roll it up and place it seam-side down in the pan, repeating until you've used all the chicken mixture. IMG_7848 Pour enough enchilada sauce over the top to coat the mixture. If you have any sauce leftover, store it in the fridge to serve with the leftovers. Finally, cover the whole thing with MORE grated monterey jack. (The more cheese, the better!) IMG_7849 [caption id="attachment_4102" align="aligncenter" width="307"]IMG_7850 I ran out of cheese on the freezer casserole... will definitely be adding more the second time around![/caption] Pop the casserole into a 375*F oven for 20-25 minutes until the sauce is bubbling, and the cheese is melted and crispy. Immediately after taking it out, sprinkle it with gorgonzola crumbles and garnish with more diced green onions and chopped fresh cilantro. Serve with sour cream! IMG_7852

Buffalo Chicken Enchiladas

Servings/Yield: 4-6 servings

  • 8 8-inch flour tortillas
  • 1 rotisserie chicken, chicken removed from bones & shredded
  • 28-oz can red enchilada sauce
  • ½-1 cup buffalo wing sauce
  • 2 cups monterey jack cheese, freshly grated
  • 1 cup gorgonzola cheese, crumbled
  • 6-8 green onions, diced
  • ½ cup cilantro, coarsely chopped


1. Preheat oven to 375*F. Spray 9x13-inch pan with cooking spray.

2. In a medium bowl, combine enchilada sauce with 1/2 cup buffalo wing sauce. Add more buffalo sauce to taste.

3. In a large bowl, combine shredded chicken with half the green onions and 1/2-3/4 cup monterey jack cheese. Pour in enough sauce to coat the mixture; mix thoroughly.

4. Pour enough sauce into the 9x13-inch pan to cover the bottom. Fill each tortilla with a few spoonfuls of the chicken mixture; roll up, and place seam-side down in the pan. Repeat with remaining tortillas. Pour enough sauce over the enchiladas to coat completely. (Store any remaining sauce to serve with leftovers.) Top enchiladas with remaining monterey jack cheese.

5. Bake at 375*F for 20-25 minutes, until bubbly and cheese is golden brown. Immediately top with gorgonzola cheese. Garnish with remaining green onions and cilantro and serve.

Source: adapted from How Sweet It Is

Pumpkin Cream Cheese Muffins

It's no secret, I love to bake. I bake cupcakes for a living, and it's rare that I actually get the chance to bake for fun. When I do have the time (or energy) to bake something for fun, I tend to gravitate toward breakfast treats. Scones, cinnamon rolls, muffins... who doesn't love a warm, fresh-from-the-oven sweet treat in the morning? Pumpkin Cream Cheese Muffins are the perfect treat to help kick off the fall season. Pumpkin muffins are spiced with cinnamon, nutmeg, and ginger, and filled with a surprise cream cheese center. They've got a crumbly topping that is pretty much irresistible. I baked these this past weekend to share at church, and they were definitely a hit! They'd make a great addition to any breakfast or brunch celebration throughout the fall. (I'm thinking breakfast on Thanksgiving morning perhaps...) IMG_7844 There are a few steps involved. First, you have to make the cream cheese filling in advance and freeze it for at least 2 hours. This keeps it nice and gooey in the oven. Combine a package of cream cheese and a cup of powdered sugar until smooth; then form it into a log, and wrap it in saran wrap and place it in the freezer. I did the step the day before, which made the muffin baking process go much quicker on Sunday morning. IMG_7840 Then, mix up the muffin batter. It calls for pantry basics - canned pumpkin, oil, sugar, eggs, flour, and spices. Mix it up using a mixer, or a large bowl and a powerful whisk. IMG_7839 Finally, mix up the crumb topping. In a small bowl, combine a bit of flour, brown sugar, and cinnamon. Cut in some butter pieces until everything is crumbly. You can use a pastry cutter, two knives, or simply your fingers. (I go the simple route - use my fingers to rub the butter into the dry mixture until it's crumbly. A little messy, but the easiest in my opinion!) IMG_7838 Now for the assembly - spoon a few tablespoons of the batter into the bottom of 24 paper-lined muffin cups. For the cream cheese filling, take the frozen cream cheese log out of the freezer, and slice it into 24 pieces. Place one in each of the 24 muffin cups. IMG_7842 Then, cover each cream cheese piece with another few tablespoons of batter, until the muffin cups are very full. Sprinkle each muffin with a bit of the crumb topping. IMG_7843 Pop the muffins into a 350*F oven for about 20-25 minutes, until the muffins have domed and are baked through.

Pumpkin Cream Cheese Muffins

Servings/Yield: 24 muffins

  • For the cream cheese filling:
    • 8-oz package cream cheese
    • 1 cup powdered sugar
  • For the muffins:
    • 3 cups all-purpose flour
    • 1 teaspoon cinnamon
    • 1 teaspoon nutmeg
    • 1 teaspoon cloves
    • 4 teaspoons pumpkin pie spice
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 4 large eggs
    • 2 cups sugar
    • 2 cups pumpkin puree
    • cups vegetable oil
  • For the crumb topping:
    • ½ cup brown sugar
    • 5 tablespoons all-purpose flour
    • teaspoons cinnamon
    • ¼ cup cold unsalted butter, cut into pieces


1. To prepare the filling, combine cream cheese and powdered sugar until smooth. Transfer the mixture to a piece of plastic wrap and shape into a log, covering the log tightly with the saran wrap. Place in freezer and chill until firm, at least 2 hours.

2. For the muffins, preheat oven to 350*F. Line muffin tins with paper liners. In a medium bowl, combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda. In a large mixing bowl or electric mixer, combine eggs, sugar, pumpkin puree, and vegetable oil. Mix until smooth until well-blended. Add the dry ingredients, and mix on low just until incorporated.

3. For the topping, combine brown sugar, flour, and cinnamon in a small bowl. Add the butter pieces and cut into the dry ingredients until the mixture is coarse and crumbly.

4. To assemble the muffins, spoon a few tablespoons of the batter into the bottom of 24 paper-lined muffin cups. For the cream cheese filling, take the frozen cream cheese log out of the freezer, and slice it into 24 pieces. Place one in each of the 24 muffin cups. Divide the remaining batter among the muffin cups, covering cream cheese completely. Evenly divide the crumb topping over each muffin.

5. Bake in preheated oven for 20-25 minutes. Transfer to a wire rack and let cool before serving.

Source: adapted from Annie's Eats

Cold Spinach Dip

It's football season, and that means one thing - FOOTBALL SNACKS! Who doesn't love a complete spread of appetizers to enjoy while watching the game?! (It might just be the only part that I like...) IMG_7741 Cold Spinach Dip is a dip my mom has been making for years... it always makes an appearance at any big party or family get together. Cool, creamy sour cream and mayonnaise are combined with chopped spinach, vegetable soup mix, water chestnuts, and green onions to create a tangy dip with just the perfect amount of crunch. It's even green, which automatically makes it healthy, right? ;) To start, simply combine sour cream and mayonnaise with a packet of Knorr vegetable soup mix. IMG_7737 Then, stir in chopped spinach, green onions, and chopped water chestnuts (my favorite part). IMG_7738 Let it chill in the fridge for at least 2 hours, and then serve with your favorite chip! I love it with pita chips, and it's also really good with cubed Hawaiian bread. IMG_7744 Looking for other easy appetizer ideas? Check these out!  

Cold Spinach Dip

Yield: 4 cups

  • 10-oz. package frozen chopped spinach, thawed and squeezed dry
  • 1 package Knorr vegetable soup mix
  • 16-oz. container sour cream
  • 1 cup mayonnaise
  • 8-oz. cans water chestnuts, chopped
  • 3 stalks green onions, chopped


Stir together soup mix, sour cream, and mayonnaise until well-blended. Stir in spinach, water chestnuts, and green onions. Cover; chill at least 2 hours. Stir before serving. Excellent served with pita chips or Hawaiian bread.

Source: family favorite

Crispy Gnocchi with Zucchini, Corn, and Bacon

Fall seems to be just around the corner, and I am so excited for all things fall. Not only do I get to enjoy all my favorite fall foods (pumpkin, apples, cinnamon, squash), but I get to meet my baby boy in November! The days could not go by quick enough. However, before jumping into fall foods, I thought I'd share one more recipe to use up the bounty of summer produce. Crispy Gnocchi with Zucchini, Corn, and Bacon combines soft pillowy potato dumplings with fresh zucchini, corn, and crispy bacon. It's all pan-fried until crisp, and mixed with just a bit of half & half to bring it all together. Topped with Parmesan and basil, this meal is full of bright, fresh flavor. IMG_7699 Start by cooking about half a package of diced pepper bacon in a skillet. When it's crispy, remove it to a paper towel-lined plate to drain. Leave about 2 tablespoons bacon fat in the pan. (That's what makes the veggies so good!) Then, prep your veggies. Zucchini, corn, and sweet onion, all of summer's finest. I also threw in some diced cherry tomatoes because they were on their last legs in my fridge. IMG_7689 Saute the veggies up in the bacon fat until crisp tender; then remove to a plate. Next, add a package of prepared gnocchi to the same skillet. Let it brown on each side; then stir the veggies and bacon back in, along with a little bit of minced garlic. Let everything pan fry a few minutes, and season it with salt and pepper. Finally, stir in a splash or two of half & half, and you are ready to serve! PicMonkey Collage Serve the gnocchi topped with some Parmesan and fresh basil. Yum! My hubby and I were "mmmmm"-ing all the way through this meal. I also served it with a side of garlic cheese bread, which complimented it perfectly. IMG_7699

Crispy Gnocchi with Zucchini, Sweet Corn, and Bacon

Yield: 4 servings

  • 16-oz package gnocchi
  • 6-8 slices pepper bacon, diced
  • 1 zucchini, sliced
  • ½ sweet onion, sliced
  • ¾ cup frozen or fresh corn
  • salt & fresh ground pepper pepper, to taste
  • 1 tablespoon minced garlic
  • ¼-⅓ cup half & half
  • ½ cup Parmesan cheese
  • fresh basil chiffonade


1. Prepare gnocchi according to package directions; drain and set aside.

2. In large skillet, cook bacon until crisp; remove to a paper towel-lined plate to drain. Drain all fat except for 2 tablespoons in skillet.

3. Add zucchini, onion, and corn to skillet; cook until crisp tender. Remove from skillet.

4. Add prepared gnocchi to skillet. Let toast 1-2 minutes on each side, until they develop some brown color. Stir veggies back into skillet and add garlic along with salt & pepper to taste. Let cook 2-3 minutes.

5. Stir in half & half; let simmer 1-2 minutes. Serve topped with Parmesan cheese and fresh basil chiffonade.

Source: adapted from Iowa Girl Eats 

Grilled Steak Fajitas

Labor Day marks the 'unofficial' end to summer and beginning of fall, but I always keep using the grill for several weeks into September and October. Grilling is such an easy, no-fuss way to put a quick meal on the table. (And without a lot of dishes!) IMG_7664 Grilled Steak Fajitas are one of my favorite things to cook on the grill. It is one of my mother-in-law's best-loved recipes, and there are never any leftovers whenever she makes them for the family. The steak is marinaded in a sweet & tangy sauce, then grilled until perfection. The fajitas are served with cheese, sour cream, sautéed peppers & onions, and a homemade fresh pico de gallo, which complements the flavors perfectly. The marinade is really easy - soy sauce, pineapple juice, cumin, garlic powder, and a little bit of lime juice. Marinade the steak for at least 2 hours, or up to 24. Once the steak has marinated, grill it over medium-high heat until your desired doneness. Once it's done, let it sit about 5 minutes before slicing into thin strips. IMG_7659 IMG_7662 While the steak is grilling, prepare the vegetables and pico de gallo. For the vegetables, sauté a sliced onion, red bell pepper, and green bell pepper in a little bit of olive oil until tender. I threw in some sliced mushrooms that were on their last legs in my refrigerator. IMG_7656 For the pico de gallo, combine fresh diced tomatoes, diced onion, minced jalapeno, and diced cilantro with a little bit of lime juice and salt. IMG_7658 To serve the fajitas, layer up the steak with the sautéed veggies, pico de gallo, and all your favorite toppings. Our favorites are cheese and sour cream. (Just a hint - spread your sour cream over the bottom of your tortilla before you put the meat on... this ensures evenly distributed sour cream and prevents it from flopping off in the middle of a bite.) IMG_7663

Grilled Steak Fajitas

Servings/Yield: 4-6 servings

  • 2-lbs flat iron steak
  • 1-2 tablespoons oil
  • 1 onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 12 small flour tortillas
  • For the marinade
    • 1 cup soy sauce
    • cups pineapple juice
    • 1 tablespoon cumin
    • teaspoons garlic powder
    • 3 tablespoons lime juice
  • For the pico de gallo
    • 3 Roma tomatoes, diced
    • ¼ cup onion, diced
    • 2 tablespoons cilantro, chopped
    • ½ jalapeno , minced
    • 1-2 teaspoons lime juice
    • ½ teaspoon salt
  • For serving
    • sour cream
    • shredded cheese


1. For marinade, combine soy sauce, pineapple juice, cumin, garlic powder, and lime juice in a large gallon-size freezer bag. Add steak to marinade. Let marinate at least 2 hours (or up to 24).

2. To prepare fajitas, grill steak over medium-high heat until desired doneness. Let sit 5 minutes; slice into thin strips.

3. While steak is grilling, sauté onion and bell pepper strips in oil until tender.

4. To prepare the pico de gallo, combine all ingredients in a small bowl; toss to combine.

5. To serve, layer steak, veggies, cheese, sour cream, and pico de gallo in tortilla.

Source: family favorite

Greek Burgers

A very important holiday is quickly approaching... National Burger Day! Yes, there is such a thing, and it is celebrated every year on August 27. So, get those grills fired up and ready to grill your favorite burger! Chief offers several burger options ready to go in the meat case - bacon cheddar, mushroom, even mini sliders. It's super easy just to pick up a few gourmet patties and throw them on the grill. However, if you're feeling adventurous, give these Greek Burgers a try!  greek1 These burgers are made up of a mixture of beef, spinach, sun-dried tomatoes, oregano, parsley, garlic, and breadcrumbs... which actually makes them quite nutritious! They're topped with a feta aioli (almost like a Greek tzatziki sauce), which complements the burger perfectly. Garnished with grilled onion rings, and served on fresh pita or naan bread, these burgers are a delicious twist on the classic. To make the patties, combine some ground beef and classic Greek seasonings (parsley, garlic, and oregano) along with frozen chopped spinach, sun-dried tomatoes, panko breadcrumbs, and an egg to hold it all together. Form the mixture into 4 patties, and throw them on the grill. Grill on medium high heat until they are done to your likeness. greek3 During the last few minutes of grilling, throw some thick sliced onions onto the grill as well... they make a great burger topping. To prepare the feta aioli sauce, simply combine the Greek yogurt with the feta cheese, garlic, and a some fresh ground black pepper. When the burgers are done, load everything up! I like to serve them on fresh pita bread, and top them with the feta aioli, along with the grilled onions and some more spinach and sun-dried tomatoes. And yes, it's all pretty lying on the pita bread like in the pictures above, but not real practical for eating. This is what happened before we dug in: greek2 Looking for more burger ideas? Check out the following recipes!

Greek Burgers

  • Feta Aioli
    • ¼ cup plain Greek yogurt
    • ½ cup crumbled feta cheese
    • 1 tsp. minced garlic
    • ¼ tsp. coarsely ground black pepper
  • Burgers
    • 1 sweet onion, sliced into thick rings
    • 1 lb. ground beef
    •  cup panko crumbs
    •  cup chopped sun-dried tomatoes or roasted red peppers
    • 1 tsp. dried parsley
    • 1 tsp. dried oregano
    • ¼ tsp. salt
    • ¼ tsp. coarsely ground black pepper
    • 10-oz. package frozen chopped spinach, thawed, drained, & squeezed dry
    • 1 egg , lightly beaten
    • 2 tsp. minced garlic
    • 4 pitas or naan breads
    • additional sun-dried tomatoes or roasted red peppers
    • spinach


Prepare grill to medium heat. While grill is heating up, prepare burgers. Combine beef, panko crumbs, sun-dried tomatoes or roasted red peppers, parsley, oregano, salt, pepper, spinach, egg and garlic in large bowl. Mix thoroughly. Divide into 4 equal portions; shape into patties. Place patties on grill, and cook for 6 minutes on each side until desired doneness. During last 4-5 minutes of grilling, add onion slices to grill. While burgers are grilling, prepare feta aioli. In a bowl, combine yogurt, feta, garlic, and pepper. To assemble burgers, place a patty on the pita bread. Top with feta aioli, spinach, grilled onions, and additional sun-dried tomatoes.
Source: family favorite

Cinnamon Raisin Turkey Bagel Stackers

It's about that time... time to head back to school! Several of the schools here in Lima are headed back to class this week. For a lot of parents, that means it's time to pack lunches again. There's always the good ole' standbys - deli meat sandwiches, PB&J's, tuna salad. I imagine the kiddos might get bored eating the same thing everyday! (I know I would.) IMG_7602 Cinnamon Raisin Turkey Bagel Stackers are a great option for a twist on the traditional turkey sandwich. Yes, simple turkey & cheese is quite tasty, but these sandwiches take it up a notch. With tangy cream cheese, fresh dill, and turkey breast all stacked on a cinnamon raisin bagel, your tastebuds will be thanking you for taking the extra step. The sandwich is easy to assemble. First, toast up a cinnamon raisin bagel. You  might be thinking, "Cinnamon raisin?! Really?" However, the sweetness in the bagel pairs really well with the cream cheese and savory turkey, trust me. PicMonkey Collage   On top of the bagel, layer it all up - cream cheese, fresh dill, turkey breast, Swiss cheese, red onion, and fresh baby spinach. My favorite peppered turkey breast comes from the deli at Chief. The peppered turkey really adds a nice kick to the sandwich. IMG_7605 Not only are these a great lunch for your kiddo to take to school, but consider making a couple at once and taking them to work for your lunch, too!

Cinnamon Raisin Turkey Bagel Stackers

Servings/Yield: 4 sandwiches

  • 4 cinnamon raisin bagels, toasted
  • ½ cup cream cheese
  • 2-3 tablespoons fresh dill, diced
  • ½ lb. peppered turkey breast
  • 4 slices Swiss cheese
  • 12-16 thin slices red onion
  • 1-2 cups fresh baby spinach leaves


To prepare sandwiches, spread each toasted bagel half with cream cheese. Top bottom half with dill, peppered turkey breast, Swiss cheese, sliced red onion, and baby spinach. Place top half of bagel on sandwich and serve.

Source: family favorite