Are you guys still recovering from Super Bowl? Nah, just me? I definitely made way too much food for just us two adults and one kiddo. Then may or may not have got a little crazy and ordered $40 worth of bacon cheeseburger pizzas after Andy went to bed. Don’t worry mom, only a moderate amount of alcohol was involved. It was a Sunday after all! [Read more…]
Something I learned from my years of vegetarianism, aside from the fact that I love a good beefy burger, was that good bread can make or break a sandwich. When all your toppings consist of vegetables, you really need that good bread with a crunchy crisp crust and soft fluffy interior to pull the whole thing together.
There is nothing worse than compiling or ordering all your favorite fillings inside a sandwich and then the bread falls apart. What?!?! Ugh, might as well have ordered a salad. [Read more…]
I am going to keep today’s post short and sweet because I am exhausted. Yesterday I was at the hospital all day waiting for the birth of my brother and my sister-in-law’s baby. Yes, ANOTHER nephew! I am so blessed!
Anyway, when I got home late at night and did not feel like cooking and was holding strong against picking up fast food, I was so happy my pantry was fully stocked and ready to help me make one of my super fast go-to’s, open faced mayo-less white mean and tuna melts. Dinner in ten minutes!!!
Remember my post about grocery shopping and meal planning tips? Well two of my staples, canned beans and canned tuna are mashed together to hold this simple mayo free salad together. Plus you will have plenty of left-overs for lunches and dinners down the road.
- ½ Cup Canned Cannellini Beans, mashed/pureed
- 10 Ounces Canned White Albacore Tuna in Water, drained
- 1 Tablespoon Whole Grain Mustard
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Olive Oil
- 1 Celery Stalk, diced
- 1 Small Dill Gherkin, diced
- 1 Shallot, diced
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- 4 Slices Whole Wheat Bread
- 4 Slices Cheddar Cheese
- Drain and rinse the cannellini beans. Mash with a fork or puree them in a food processor for a minute or two until smooth.
- Combine the white bean puree with the tuna, mustard, lemon juice, olive oil, celery, pickle, salt, and pepper in a medium mixing bowl. Mix well.
- Turn the broiler on high.
- Spread a few spoonful’s of the tuna salad on each slice of bread. Cover with a slice of cheese, place on a baking sheet, and place under the broiler for 2 to 5 minutes until the cheese melts. Serve immediately.
After you ooo and awww at this simple sandwich, head over to my friend Stephie’s site to see her pantry and shopping tips for the at-home baker.
I am not the best chef on the weekends. I am really good at getting my cleaning, organizing, and maybe even some light Target shopping completed. But when it comes to cooking on Saturday or Sunday night, I just don’t wanna!
Maybe it was because growing up my parents had the rule that my mom cooked dinner and made lunches for all of us during the week and my Dad was in charge of meals on the weekend. This usually resulted in my dad only going to get food from one of three places in a two mile radius.
So when the weekend rolls around, I look to Mike and see what he is going to make or suggest we get for dinner. Some nights we go out. Other nights it is a big ol’ burrito bowl and some chips and guac. Most often it is a deep dish pizza and salad. I am totally content with this set up.
Until I get that feeling of pure gluttony that comes from eating Dunkin Donuts for breakfast and McDonald’s for lunch (sadly, that is real life sometimes) and decide it is time for something healthy and homemade. This only happens about 15% of the time on the weekends.
What can I say? I have a lot of errands and weekday TV to catch up on during the day.
One of my favorite things to make is sloppy Joes. Except, since I make them with ground turkey and a lot of veggies, I like to think of them as skinny, not sloppy. Serve this up with a side salad or some sweet potato tots. There will even be leftovers for lunches during the week!
See, thirty minutes of work in the kitchen and I feel like a healthy human being again!
- 1 Tablespoon Olive Oil
- 1 ½ Pounds Ground Turkey Breast
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- ½ Teaspoon Ground Cumin
- ¼ Teaspoon Crushed Red Pepper Flakes
- ¼ Teaspoon Cayenne Pepper
- 1 Carrot, peeled and roughly chopped
- 1 Celery Stalk, peeled and roughly chopped
- ¼ Onion, roughly chopped
- 2 Cloves Garlic, grated
- 1 Tablespoon Red Wine Vinegar
- 1 Tablespoon Worcestershire Sauce
- 2 Cups Crushed Tomatoes
- 1 Tablespoon Reduced-Sugar Ketchup
- 2 Tablespoons Tomato Paste
- 8 Whole Wheat Hamburger Buns
- In a large heavy-bottomed skillet, heat olive oil over medium heat for about a minute. Add turkey, break apart using a wooden spoon, and cook until browned, about ten minutes.
- Add the roughly chopped carrot, celery, and onion to a food processor. Process on low until all the vegetables are finely minced.
- Season the turkey with the salt, pepper, cumin, crushed red pepper flakes, and cayenne. Mix well. Add in the minced carrot, celery, and onion. Cook for five minutes while stirring.
- Stir in the garlic, vinegar, and Worcestershire. Cook for another five minutes.
- Add the tomatoes, ketchup, and tomato paste. Stir to combine. Turn heat to medium/high and bring to a simmer. Simmer mixture for ten to fifteen minutes until it starts to thicken to your liking.
- Cool slightly before serving a few spoonful’s on hamburger buns.
Also, be sure to enter my favorite things giveaway if you haven’t already!