RECIPES 

Bush’s Backyard Meatless Burgers
Serves 6

2 cans (15 ounces each) BUSH'S BEST Black, Kidney, or Pinto Beans, rinsed and drained
½ c Meijer all-purpose flour
¼ c Meijer yellow cornmeal
½ c Meijer Deli Garden Fresh salsa
2 t ground cumin
1 t garlic salt (optional)
6 Aunt Millie’s Whole Grain Hearth Hamburger buns

1. Place beans in food processor; process until fairly smooth. Add flour, cornmeal, salsa, cumin and garlic salt. Process until well combined. Spoon mixture into 6 balls on a large plate and refrigerate at least 1 hour or up to 4 hours before cooking.
2. Heat barbecue grill or ridged grill pan over medium heat. Coat grill or pan lightly with oil. Form each ball into a 4-inch patty about ½-inch thick. Place the patties on the grill or in pan and cook until browned and heated through, 4 to 5 minutes per side.
3. Serve on hamburger buns with your favorite toppings.

Nutrition Information per serving:
Calories: 325
Total fat: 3 g
Carbohydrate: 50 g
Fiber: 13 g

Adapted from www.bushbeans.com

Smothered Sirloin Steak in Parmesan-Peppercorn Sauce
Makes 4 servings

½ c Kraft Light Zesty Italian Reduced Fat Dressing, divided
1 boneless beef sirloin steak (1 lb.), well trimmed
⅓ c Breakstone’s Free Sour Cream
4½ t Kraft 100% Grated Parmesan Cheese
½ t Meijer black pepper
1 onion, thinly sliced, separated into rings

1. Pour ¼ c of the dressing over steak in resealable plastic bag. Seal bag; turn to evenly coat steak with dressing. Refrigerate 30 min. to marinate. Meanwhile, mix sour cream, 2 Tbsp. of the remaining dressing, the Parmesan cheese and pepper; cover. Refrigerate until ready to serve.
2. Heat remaining 2 Tbsp. dressing in large nonstick skillet on medium heat. Add onions; cook 7 to 8 min. or until golden brown, stirring frequently. Remove onions from skillet; set aside.
3. Remove steak from marinade; discard bag and marinade. Add steak to skillet; cook on medium heat 3 to 4 min. on each side or until medium doneness (160ºF). Remove steak from skillet; cut into thin strips. Serve topped with the sour cream sauce and onions.

Nutrition Information:
200 calories
7 g fat
9 g carbohydrate
1 g fiber

Adapted from www.kraftfoods.com

As Seen on WICD-ABC 15 Champaign/Urbana, Illinois

Kid Friendly Veggie Mini Muffins
Makes 24 muffins

2 cups whole wheat flour (or white whole wheat flour)
2 to 3 Tbsp. soy flour (omit if you’d like, but it adds protein)
1 tsp. baking soda
1/4 tsp. salt
1/4 cup canola oil
1/3 cup brown sugar
2 to 3 Tbsp. honey (optional)
1 egg
3 cups vegtables, pureed (or use 6 jars of baby food vegetables such as carrots). 3 cups of mashed bananas or unsweetened applesauce can be used in place of the veggies.
1 tsp. vanilla
2 tsp. cinnamon

Directions:
1.) Preheat oven to 350° F.
2.) Spray muffin pans or line with muffin papers.
3.) Mix ingredients with electric mixer until well blended.
4.) Fill muffins 2/3 full with batter.
5.) Bake 25 minutes until a toothpick comes out clean.
6.) Cool partially in the pan then remove to wire rack.

*Recipe from recipezaar.com