Another week, another quick & easy meal coming to you, from my tried & true kitchen testers (aka my family, friends and guests who've all agreed: this one's a keeper)

It's got a slight Greek flair to it, so I usually pair it with a quick salad and Sweet Potatoes, easily made while the burgers sit on the (Foreman) grill. 

This is another great one to freeze too, so I always make a double or triple batch to keep a few servings on hand in the freezer for a really quick dinner.

1. In a medium bowl, combine oil, garlic, oregano, dill weed and 1/4 teaspoon pepper. Stir in stuffing mix to coat thoroughly. Stir in eggs, spinach and 1/2 cup Feta cheese; Mix well. Shape mixture into 4 half-inch thick patties.
2. Heat griddle or large skillet over medium heat (we use a George Foreman grill). Add patties as they fit. Cook for 3-4 minutes per side or until browned and heated through. Serve in buns with toppings: feta, plain Greek yogurt, tomatoes, Tatziki Sauce, sliced roasted Red Peppers, Red Onion, etc.

Enjoy! Even my littlest one love these, hopefully yours will too.

The dinner time rush. The bewitching hour. The time when Moms around the country are juggling fussy babies, late afternoon grogginess and the inevitable "what's for dinner?" on repeat.

I'm here to help get dinner on the table quickly, healthily and simply with a few of my own tried & true crowd pleasers this month. Up first: filling, flavorful, freezable Enchiladas made with less than 10 ingredients and on the table in 45 minutes.

• 2 Cups Cooked chicken: cubed, strips or shredded

               (I usually slow cook a whole chicken in some broth, then shred it and freeze it for multiple recipes)

• 1 tub Cream Cheese 
• 1 Can diced Green Chiles
• 1 can Black Beans
• 10 oz Bag of frozen corn, or fajita veggies; whatever's on hand :)
• Shredded Cheddar Cheese
• 15 oz Green Chile sauce or Green Enchilada Sauce
• 1 dozen Tortillas

TOPPINGS: shredded lettuce, chopped tomatoes, sour cream (or plain Greek yogurt as substitute), avocados 

1. Preheat oven to 350*F.
2. Place cream cheese, beans, chiles and chicken in skillet, letting the cream cheese melt and mix all together thoroughly. Stir in frozen vegetables.
3. Spread half the can of Enchilada sauce on the bottom of a 13x9" baking pan. Spoon 1/3 cup filling in a tortilla, roll in the enchilada sauce and place seam down. Repeat with all tortillas and filling. Spread remaining Enchilada sauce over enchiladas and sprinkle shredded cheese on top. 
   

​*If preparing this for the freezer:* Cover tightly with aluminum foil at this step and place in freezer for up to one month. To use later, let dish thaw for 2 hours, then place in 350* oven for 30-45 minutes or until the tortillas are golden brown and the cheese is bubbling.

• Bake at 350* for 25-30 minutes or until cheese is bubbling and tortillas are beginning to brown. Enjoy with whatever toppings your family prefers! (Side salad, rice or corn on the cob are all quick & easy dishes to pair with these for a more robust meal)

Recipe Source: The Craving Chronicles

Happy Fall, everyone! 
To all my fellow Coloradoans, I hope you (& your homes) stay safe & dry this weekend.

1. Heat oven to 425*F and spray donut pan with nonstick cooking spray.
2. In large bowl mix dry ingredients. Add buttermilk, egg(s) and butter. Beat until just combined. Fill each donut cup approximately 2/3 full.
3. Bake 7-9 minutes, or until the top of the donuts spring back when touched. Let cool in the pan for 4-5 mins before removing.
4. Top & Decorate as desired! (see below for topping recipes)