Stuffed Burgers with Brussel Sprouts

Hi all! I am back with a very easy, healthy, and delicious dinner. I wanted to make a simple hamburger and vegetable dinner, but I was bored with the same old beef and vegetables. So, I came up with this stuffed version of the very staple of the American diet. As you can see here, I chose to eat mine bun-less. I have been cutting back on bread, because it is my true weakness. This would be just as good on a bun with cheese, or however you would like to serve it.

What makes this even better is that the Brussel sprouts are seasoned with exactly the same thing as the hamburger is, so it makes it even easier. Don’t worry, they both have their own individual and delicious taste. So here is the recipe:


  • 1 pound hamburger
  • 1/2 pound Brussel sprouts split in half
  • 1/4 cup olive oil
  • 1/3 cup balsamic vinaigrette
  • 2 tbsp italian seasoning (1 tbsp for hamburger and 1 for sprouts)
  • salt & pepper to taste
  • 1/2 cup spinach
  • 1/4 cup (or honestly however much you want) shredded 5 cheese Italian


  1. Pre-heat oven to 400 degrees. (I baked both the Brussel sprouts and hamburger, you can grill burger if wanted).
  2. Split the hamburger into 2 half-pound patties, and form into bowls.
  3. Place half of spinach in each hamburger bowl.
  4. Top spinach with half each of the Italian cheese.
  5. Sprinkle a little balsamic vinegar over top of burger bowls.
  6. Fold burger bowls into patties and top both sides with half seasonings and half vinegar. (use half to reserve for Brussel sprouts). I do this by sight, but you can measure if you need.
  7. Place split Brussel sprouts on aluminum foil, and top with oil, remaining vinegar, and seasonings. Wrap sprouts in aluminum foil.
  8. Place burgers in baking dish and Brussel sprouts on a cookie sheet. Bake everything for 40 minutes or until cooked throughout.










BBQ Brisket Roasted Potato Casserole

Hi! I have been in Oklahoma visiting family since Thanksgiving. Luckily, I only have one more trip planned for Christmas, and I am only gone a week! So more recipes will be coming.

I am super excited to share this recipe with you. I made it for my parents while in Oklahoma, and they absolutely loved it! I even made it with leftover brisket from Thanksgiving, which made it even better.

Before I get to the recipe, make sure you keep an eye out after Christmas for an awesome product by me! Can’t wait to reveal what I’ve been working on, while not writing!

Now for the important part:


  • 4-5 small Idaho potatoes (not as many if they are big) chopped into chunks.
  • 1/4 cup extra virgin olive oil
  • 1 tbsp italian seasoning
  • salt & pepper to taste
  • 2 pounds of already cooked brisket (cook in crock pot if you don’t have leftovers)
  • 1 1/2 cups BBQ sauce of choice
  • 1 cup Colby jack shredded cheese


  1. Pre-heat the oven to 450 degrees.
  2. In sprayed square baking dish (size of your choice) place the potatoes on bottom.
  3. Coat the potatoes with oil and spices.
  4. Bake potatoes for 45 minutes to 1 hour.
  5. While potatoes are cooking shred your brisket and place in a saucepan with BBQ sauce, heat on low until bubbling.
  6. When potatoes are finished pull out of oven and top with BBQ brisket.
  7. Coat the whole dish with cheese.
  8. Bake for an additional 5-10 minutes or until cheese is bubbly.