Doin' Some Cookin'... Chicken Patties

Trying to fill up an 8 year old who is going through a growth spurt has been a bit of a challenge. Not to mention one who is also a selective eater more and more these days. Throw swim class on top of it and the boy is ravenous when we get home.

So I needed something quick and easy to make that would fill him up and fuel my boot camp workout. Chances are you already have the ingredients for making these Chicken Patties on hand too since it is only really two ingredients... ground chicken and eggs.

You can get as creative as you want with add-ins and spices. I stuck to the recipe for our first try but quickly regretted not adding in some onion, bacon, or cheese. The possibilities really are endless. Thinking jalapeño cheddar right now.

These Chicken Patties were a huge hit in my household and the leftovers were gone the very next day. That is rare. Usually noses get turned up at the idea of leftovers and sandwiches are made instead. I'll get burnt out on being the only one eating leftovers for three days straight and end up pitching whatever is left.

The Chicken Patties can be served on their own or you can do as we did and served them between whole wheat buns. Little Man requested next time making California chicken "burgers" and was bummed there was no avocado available.

Chicken Patties

Adapted From: Healthy Recipes

Makes 8 Patties

Stars of the Show:

• 1 lb chicken breasts
• 2 eggs
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/8 tsp cajun seasoning
• 1/4 cup olive oil

And Action:

Combine all ingredients except the olive oil in a food processor and pulse until well combined and chicken is smooth.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. 

Drop a 1/4 cup of the mixture into the hot oil and gently flatten into a round patty. I was able to fit three patties into my skillet at a time. 

Cook the patties until crisp and golden brown about 3-4 minutes per side. Transfer to a plate and tent with foil to keep warm until ready to serve. Enjoy!

Doin' Some Cookin'... Bean and Bacon Soup

The PSL (Pumpkin Spice Latte) is back at Starbucks which obviously means that Fall is here, not according to the calendar or the 95+ degree days we've been having here in Houston but by Starbucks' standard it's Fall!

If Starbucks can get us ready for Fall a couple weeks early so can I with this Bean and Bacon Soup. In reality the temperature won't feel like Fall in a couple of weeks and there is only a month or two out of the year that it makes sense to eat soup.

This soup is hearty, filling, and packed full of flavor. Leftovers are even better the next day because the flavors have more time to meld.

Bean and Bacon Soup

Adapted From: Cooking Classy

Makes 5 Servings

Stars of the Show:

• 10 slices smoked bacon, diced
• 1 tbsp onion powder
• 1 1/2 cup celery, diced
• 1 tbsp garlic, minced
• 5 1/2 cups low-sodium chicken broth
• 2 1/2 tbsp tomato paste
• 1 1/2 tsp sugar
• dried thyme, to taste
• 3 (15 oz) cans navy beans, drained and rinsed
• salt and pepper, to taste
• shredded mozzarella, for topping, optional

And Action:

Cook bacon in a large pot until browned and crisp transferring bacon to a paper towel lined plate leaving 2 tbsp bacon drippings in the pot. Heat drippings over medium-high heat and add the celery. Saute 4 minutes and then add the garlic and then saute 2 minutes. Add in chicken broth, tomato paste, onion powder, sugar, thyme, and beans. Stir in 3/4 of the bacon. Season with salt and pepper. Bring to a boil then reduce heat to low and allow to simmer, stirring occasionally, about 30 minutes. Transfer 2  1/2 cups of soup into a food processor and blend until smooth. Stir pureed mixture back into soup. Serve soup with shredded cheese. Enjoy!