Week 42: Recipe #1--Grilled Black Bean and Cheese Quesadillas

I found this recipe on Pinterest, and it comes from a site called Real Mom Kitchen (see link below).  These were destined to be a win for my kiddos, who LOVE black beans and quesadillas.  Never thought to put them together, and they were great!  Plus, this was a super easy recipe to make on a busy weeknight.  I followed the recipe exactly and served it with a side of homemade guacamole and some applesauce.  Makes 5 large quesadillas (it calls for 10 tortillas), so I halved the following ingredients for my family of four.

You'll Need:

• 2 (15 oz.) cans of black beans, drained
• 1 c. salsa
• 1 tsp. cumin
• 2 c. shredded colby-jack cheese
• 10 (8-in.) flour tortillas
• optional garnishes:  sour cream, salsa, or guacamole 

Preparation:

1. Preheat your grill to medium heat.
2. In a bowl, add 1 can of your black beans and mash with a potato masher until beans are well mashed.
3. Add the remaining 1 can of beans along with the salsa and cumin to the mashed beans.  Stir until well combined.
4. Divide the bean mixture between 5 of the tortillas.  Spread evenly over the tortillas.
5. Sprinkle about 1/3 cup of the shredded cheese over the beans on each tortilla.
6. Top with remaining tortillas and place on the grill.  Cook about 2 minutes per side until crisp and golden.
7. Cut into wedges and serve with salsa, sour cream, or guacamole.

Recipe and link:  http://realmomkitchen.com/12300/grilled-black-bean-and-cheese-quesadillas/

Week 40: Recipe #1--Avocado Egg Salad

Mmmm...this egg salad was SO good!  Plus it was super easy to make.  We had a bunch of eggs and I wanted to use them up, so I hard boiled them.  I was going to make regular egg salad, and then I ran into this recipe.  It comes from a site called (Never) Homemaker (see link below).  Not sure I'll have regular egg salad again!  We had these in wraps, but I had some the next day over some romaine lettuce--great lunch!  This will definitely be a staple in our house.  I served these wraps with fresh fruit.  Makes 2-3 wraps, so I doubled it.

You'll Need:

• 4 hard-boiled eggs
• 1 large avocado, cubed
• 2 Tbslp. mayonnaise or vegenaise (I used regular mayonnaise)
• 1 tsp. curry or fenugreek powder (I used curry powder)
• pinch of salt and pepper

Preparation:

Combine all the ingredients in a large bowl and mash together with a fork.  Adjust the salt/pepper/mayo to your tastes.  

Recipe and link:  http://www.neverhomemaker.com/2012/06/family-and-food.html

Week 34: Recipe #3--Slow Cooker Philly Cheese Steak Sandwiches

I found this recipe on a blog I follow called On Our Dinner Table.  They borrowed it from Six Sisters Stuff (see both links below).  I've never had a Philly Cheese Steak before, so I admit I have nothing to compare these to, but these were so good!  Easy to throw together, and the whole family loved them.  Plus, they cook in the crockpot, which means a great smelling house when you come home!  I served these with fruit.  Makes 4-6 sandwiches.

Photo from Six Sisters Stuff

You'll Need:

• 1 1/2 lbs. beef round steak (I bought the kind already sliced for stir frying)
• 1 green pepper, sliced thin
• 1 med. onion, sliced thin
• 1 can (14 oz.) beef broth
• 1 envelope Italian dressing mix
• 1 large loaf french bread, sliced into sandwich lengths (I used hoagie buns)
• provolone cheese slices

Preparation:

1. Cut steak into strips (if not buying it pre-cut).  Grease a slow-cooker and place meat inside.  Place pepper, onion, broth, and dressing mix on top.  Cook on low for 8 hours.
2. Place provolone on top of hoagie buns.  Broil until melted.  Top with meat.

Recipe and links:  http://www.onourdinnertable.blogspot.com/2012/04/slow-cooker-philly-cheese-steak.html

http://www.sixsistersstuff.com

Week 34: Recipe #1--Bacon, Pear, & Raspberry Grilled Cheese

These were tasty!  I love grilled cheese, and this was a flavor combination I hadn't yet tried.  My youngest devoured hers, and my 3 year-old liked it, too.  I found this on the Tasty Kitchen blog (see link below).  Being a grilled cheese sandwich, they were super easy to make, and not a lot of prep.  We'll definitely have these again.  I served these with fresh strawberries.  Makes 2 sandwiches.

Photo from the Tasty Kitchen blog

You'll Need:

• 4 slices sturdy, grainy wheat bread
• 3 Tblsp. raspberry preserves
• 8 slices red pear, thinly sliced
• 8 slices cooked bacon 
• 4 slices muenster cheese
• 1 Tblsp. butter

Preparation:

1. Preheat griddle or panini press to medium-high heat.
2. Assemble 2 sandwiches in this order:  bread, 1 1/2 tablespoon preserves, 4 slices pear, 4 slices bacon, 2 slices cheese, bread.
3. Spread butter on the top and bottom of the sandwich and grill for 4-8 minutes, or until cheese is melted and top is golden brown.

***Note from original recipe post:  My slices of bacon were pretty small and thin, which is why I used 4 on each sandwich.  I think 2 regular slices per sandwich would be plenty.

Recipe and link:  http://tastykitchen.com/blog/2012/04/bacon-pear-raspberry-grilled-cheese/

Week 28: Recipe #3--Turkey Wrap with Cucumber Cream Cheese

This is a Rachael Ray recipe that I found on Pinterest (see link below).  It's a very simple go-to meal when you are having a busy weeknight.  I used whole wheat wraps vs. flour tortillas and also added dried dill weed to the cucumber/cream cheese mixture.  I also didn't use the measurements she had listed, I just sort of estimated my own.  I served these with fruit and crackers.  Makes 1 serving (that is what the site says, but I'm not sure why 3 tortillas were needed).

Photo from www.rachaelraymag.com

You'll Need:

• 1/4 c. chopped cucumber
• 4 Tblsp. softened cream cheese
• 3 large flour tortillas (or one large wrap; I used 1/2 a large wrap as one serving)
• 1/4 lb. sliced smoked turkey breast 

Preparation:

1. Stir cucumber into cream cheese.  
2. Spread on tortillas; layer with turkey slices and roll up.

Recipe and link:  http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/fast-recipes/turkey-wrap-with-cucumber-cream-cheese

Week 15: Recipe #4--Mexican Molletes

I had never heard of these before, and can't vouch for how authentic they are, but I can say they are tasty.  They sounded so strange, I had to try them.  This recipe is from Tablespoon.com (see link below).  I serve these with fresh fruit.  Makes 4 to 6 servings.

Photo from Tablespoon.com

You'll Need:

• 4 to 6 bolillo rolls, baguettes (sliced in half), sub sandwich rolls, or Italian bread, cut in half lengthwise
• 1 can (15 oz.) refried beans (You can mash black beans instead, if you prefer)
• 2 c. melty cheese, shredded (mozzarella, farmer's Mexican Oaxaca, or cheddar all work)
• optional:  pico de gallo, salsa, guacamole, chorizo, turkey and/or ham, etc. for topping

Preparation:

1. Preheat oven to 350 degrees.
2. Place sliced rolls flat-side up on baking sheet.  Spread refried beans evenly on the flat sides.  Sprinkle generously with cheese.
3. Bake 8-10 minutes or until cheese is melted, bubbly and starting to brown.
4. Serve warm topped with pico de gallo, salsa, chorizo--anything you like!  (I keep mine vegetarian and leave out the meat options)

Recipe and link:  http://taste-for-adventure.tablespoon.com/2011/06/02/mexican-molletes/

Week 15: Recipe #3--Chicken Shawarma

This recipe was found on Tablespoon.com (see link below).  I love a good gyro, and this is a Middle Eastern version of one.  Yummy!  I serve this with fresh fruit.  Makes 8 wraps; I halved this recipe when I made it because there's only 3 of us.

Photo from Tablespoon.com

You'll Need:

• 2 c. yogurt (I use Greek yogurt)
• 1/2 c. tahini
• 4 lemons
• 1 Tblsp. Madras curry powder (I just use the regular curry powder in my pantry)
• 1 Tblsp. chile flakes
• 2 lbs. boneless, skinless chicken thighs
• 1 English cucumber
• 5 tomatoes
• 1/4 red onion
• 1 Tblsp. vinegar
• Lavosh bread (If you can't get this, you can use tortilla wraps)
• parsley

Preparation:

1. Make marinade:  Mix 1 1/2 cups yogurt with chile flakes, curry powder, juice of 1 lemon, zest of one lemon, salt and pepper.  Poke chicken with a fork to help marinade fully flavor the chicken.  Mix the chicken in to the marinade and let sit at least an hour, up to 12 hours.
2. Make shawarma sauce:  Mix juice of 3 lemons, tahini, and 1/2 cup of the yogurt.  Mix in some chopped parsley.
3. Grill chicken:  Cook on a grill at medium heat until charred and fully cooked.
4. Make salad:  Chop tomatoes, slice onions, chop cucumbers, season with salt and vinegar.
5. Build wraps:  Fill with chicken, sauce, and salad.  Grill for a few minutes on each side.

Recipe and link:  http://taste-for-adventure.tablespoon.com/2011/05/31/chicken-shawarma/

Week 13: Recipe #2--BBQ Chicken Melt

This is another recipe from Kraft Foods (see link below).  I like their recipes because they generally don't involve many ingredients and are usually pretty time-efficient.  I served this with a green salad and fruit.  Makes 4 servings.

Photo from kraftrecipes.com

You'll Need:

• 1 baguette (12 oz.), cut lengthwise in half, then crosswise into quarters
• 1/4 cup mayonnaise (the recipe actually calls for Miracle Whip, but I just can't do it)
• 1/4 cup BBQ sauce (they recommend Kraft Original)
• 4 cooked BBQ chicken breasts, thinly sliced
• 1/2 cup thinly sliced red onions
• 4 slices pepperjack cheese, cut diagonally in half

Preparation:

1. Heat broiler.
2. Place bread, cut-sides up, in single layer on baking sheet.
3. Top with remaining ingredients.
4. Broil 2 to 3 minutes or until cheese is melted.
5. Cut in half to serve.

Recipe and link:  http://www.kraftrecipes.com/recipes/bbq-chicken-melt-118030.aspx

Week 11: Recipe #2--Mini Meatball Sandwiches

Here is another yummy Pioneer Woman recipe (see link below).  Very simple, and who doesn't love a meatball sandwich???  Plus, they're so tiny and cute!  I served this with a green salad.

Photo from Pioneer Woman

You'll Need:

• 1 pound ground beef
• 1/2 cup Panko or other bread crumbs
• 1 clove garlic, minced
• 1/2 tsp. salt
• freshly ground black pepper, to taste
• 1/2 cup milk
• 2 Tblsp. olive oil
• 1/2 medium onion, diced
• 1 jar (large) marinara sauce
• 12 whole dinner rolls (or slider rolls)
• 4 slices provolone cheese, cut into four wedges each

Preparation:

1. Mix meat with bread crumbs, garlic, salt, pepper, and milk.  Knead together with hands.  Roll into heaping tablespoon-sized rolls.
2. Heat olive oil in a large skillet over medium heat.  Add onions and cook for one minute.  Add meatballs between the onions and brown for one minute.  (You might have to do this in two batches, depending on the size of your skillet.)
3. Pour in jar marinara; shake pan gently to mix.  Put on lid and allow to simmer for 20 minutes.
4. When ready to serve, cut each dinner roll in half.  Place a wedge of provolone on the top and bottom of each roll.  Spoon a meatball with the sauce on to the bottom bun; top with the top bun.
5. Serve immediately!

Recipe and link:  http://thepioneerwoman.com/cooking/2010/07/16-minute-meal-3-mini-meatball-sandwiches/

Week 9: Recipe #5--Slowcooker Hawaiian BBQ Pulled Chicken Sandwiches

This recipe is from the Tasty Kitchen blog (see link below).  It's an EXTREMELY simple crockpot recipe, plus it's nice to switch it up from the usual pork to chicken.  I served this with fruit and coleslaw.

Photo from Tasty Kitchen blog

You'll Need:

• 3 pounds boneless chicken breast, thighs, or a combo of the two (I used breast meat)
• 1 whole onion (large), sliced into chunks
• 1 can (20 oz.) pineapple, drained--see note below***, nibblits or crushed is recommended
• 1 bottle (18 to 20 oz.) BBQ sauce
• hamburger or kaiser buns

Preparation:

1. Place your chicken in the bottom of the crockpot.  Top with onions, then  pineapple.  Pour the entire bottle of BBQ sauce over the whole thing.  ***If you want a sweeter BBQ, add up to half a cup of the pineapple juice you drained, depending on how sweet you want it.
2. Turn your crockpot on LOW and cook for 8-10 hours (or on HIGH for 4-6).
3. An hour or two before it is finished cooking, carefully remove the chicken from the crockpot and shred it using two forks.  Place chicken back in the crockpot and stir well to combine.  Finish cooking an additional hour or two so the chicken can absorb most of the sauce.  Serve on hamburger buns and top with coleslaw if desired.  (We eat our coleslaw on the side.)

Recipe and link:  http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/hawaiian-bbq-pulled-chicken-sandwiches/

Week 8: Recipe #5--Grilled Chicken and Roasted Red Pepper Panini

YUM!  I love a good panini, and I found this one on the Pioneer Woman's blog (see link below).  Lily loves grilled cheese sandwiches, and she doesn't seem to mind when we throw in extra ingredients, so this worked well for her.  You can save time by buying a rotisserie chicken, but the marinade for this is great and the chicken turns out so delicious, I wouldn't risk it.  I highly recommend this meal--simply goodness!  The Pioneer Woman recommends serving this with cold grapes, so we do.  Makes 4 servings.

Photo from Pioneer Woman

You'll Need:

• 2 whole boneless, skinless chicken breasts 
• 8 whole sundried tomatoes, packed in oil
• 3 Tblsp. prepared basil pesto
• 1 Tblsp. extra virgin olive oil
• 1 Tblsp. lemon juice
• 1/2 tsp. salt
• black pepper
• 1/4 cup mayonnaise
• 2 whole red bell peppers
• 8 whole slices provolone or mozzarella cheese
• 8 slices good whole grain sandwich bread
• 4 Tblsp. butter, softened

Preparation:

1. Slightly flatten chicken with a mallet (just until uniform thickness).
2. In a blender or food processor puree sundried tomatoes, pesto, olive oil, lemon juice, salt, and pepper.  Add half the mixure into a ziploc bag with the chicken breasts.  Smush around to coat the chicken, then refrigerate for several hours or overnight.
3. After marinating, heat heavy skillet or grill to medium.  Grill or cook chicken until done.  Slice chicken into strips.
4. Sauce:  In a small bowl, combine mayonnaise and 3 tablespoons of the sundried tomatoe mixture.  Cover with plastic wrap and refrigerate until needed.
5. Roasted red peppers:  If you have a gas cooktop, blacken red peppers directly over the flame.  (If you don't, blacken them directly under the oven broiler.)  Completely blacken/char on all sides, then immediately seal in a ziploc bag.  Allow pepper to sit, sealed in the bag, for at least 20 minutes.  When cool enough to handle, remove from bag and use fingers to slip off the blackened skin.  Cut into strips, removing seeds and membranes.  Set aside.
6. To make the panini, spread generous amount of the tomato/pesto spread on one side of all the pieces of bread.  On four of the pieces, arrange 1/4 of the chicken slices, 1/4 of the pepper slices and two pieces of provolone.  Spread the other 4 pieces of bread with the spread face down.  Butter both sides of the sandwich, then grill in panini maker or on a skillet over medium-low heat. (If you use a skillet, set a heavy pan or skillet on top of the sandwich as each side browns.
7. Slice sandwiches in half and serve immediately.

Recipe and link:  http://thepioneerwoman.com/cooking/2011/03/grilled-chicken-and-roasted-red-pepper-panini/