Club Sandwhiches

 

 Ingredients (Double for 2 Sammies)

1/2 Baguette of Herb Cheese Bread (see recipe)
3 thick slices of black pepper cheese
2 slices Goat Gouda
1/2 avocado
Tomato slices
1/4 cup spinach
1/2 tbs olive oil Mayonnaise
Fresh black pepper
Pinch of salt

How to make Club Sandwiches

This is a wonderful sandwich that is decadent and filling without making you feel too heavy after.  If you are not using my herb cheese bread recipe, be sure to use some good, fresh bread.  That will make a big difference.  You can also use different cheeses, but be sure that they are strong, aged cheeses that can stand up to the other flavors in the sammy.

Mix mayonnaise and avocado together with salt and pepper. You can leave it a little chunky if you want. This will make a great spread to moisten the sandwich but still keep it pretty healthy. Lay cheese slices over this and press slightly. Add other toppings and top with a bit of fresh pepper.

I like mine with a nice cold glass of white wine. Enjoy!

Taco Night!

Ingredients

Taco "Meat":
1/2 tbs vegetable oil
1 cup Boca Crumbles
about 1/4 packet of taco seasoning
1 small jalapeno, diced (optional)
1/2 yellow onion, diced
2 tbs of water

Fixings:
1 tbs torn cilantro leaves
4-6 sliced grape tomatoes
1/2 cup cabbage/lettuce
1-2 green onions
sour cream (optional)
salsa
cheese (optional)
black olives, diced
Taco shells or tortillas, warmed

Avocado Sauce:
1 ripe avocado
1/4 cup milk
juice of 1 lime
1/2 cup sour cream

 

How to make Taco Night!

Josh LOVES taco night, and this is a great meal that can be made together.  I usually have him make the "meat" part, and I cut up whatever veggies we are going to use. 

For this recipe, you can really make it your own.  Feel free to use soyrizo instead of crumbles or omit the dairy products for some awesome vegan tacos.  This makes about 7 small tacos, which is just enough to satisfy us both (or 3-4 regular people).

For the crumbles, heat the oil over medium-high heat.  Add the broken up crumbles, onion, and jalapeno.  Saute for about 2 minutes and then add the water and seasoning.  Feel free to add more water if needed.  Cook for about 5 minutes or until heated through.

Assemble the tacos with whatever fixings you are using.  We tend to put the meat on the bottom and spread the sour cream down the sides.

If using the avocado spread, just puree all of the ingredients for this together and put into a squirt bottle.  This will keep for a few days in the fridge.

Enjoy!!

Breakfast Burritos

 

Ingredients

2 tortillas, warmed
1 avocado, sliced
1 large potato, thinly sliced
3 eggs, beaten
1 tbs milk
1/4 cup sharp cheddar cheese or Asiago
1/2 cup arugula
1 green onion
1 1/2 tbs oil, divided
1 pinch granulated garlic
salsa
cilantro
sour cream
S&P

 

How to make Breakfast Burrito

This is the perfect way to use up some of those ingredients you have in the fridge on a night that you want some simple, delicious, filling dinner.

In a non-stick skillet, heat 1 tbs oil over medium heat.  Add potato, salt, pepper, and garlic and saute for about 8 minutes or until tender.  Transfer to a paper towel and blot off extra oil.

Heat remaining 1/2 tbs of oil in the same pan, and add beaten eggs with milk and cheese beaten into them.  Add salt and pepper and a pinch more garlic.  Heat evenly over low heat, scrapping the pan with a heat resistant spatula as the bottom warms.  Heat through.

Assemble potatoes, eggs, arugula, cilantro, onion, cilantro, salsa, and sour cream on warmed tortillas and serve hot.

Soyrizo Breakfast Burrito

Ingredients

2 tbs vegetable oil, divided
1 small white potato, diced
1/4 cup greens (spinach, arugula, curly mustard, etc.), chopped
1/2 cup Soyrizo
3 eggs, beaten
splash of skim/soy milk (beaten into eggs)
8 olives, sliced
1 tsp granulated garlic
1 avocado
Salsa
Sour cream
2 tortillas

 

How to make Soyrizo Breakfast Burrito

This is so yummy that we've now eaten it two nights in a row for dinner.  (You will too!!)  It was inspired by my good friend Dreamlyn.

In a large, non-stick skillet, heat 1 tbs vegetable oil over medium heat and saute potatoes and 1/2 granulated garlic until slightly browned.  (Sometimes if they are not cooking quickly enough, I will add a splash of water to steam them a bit).  Transfer to another plate with a paper towel.

In the same skillet, heat 1/2 tbs oil and add beaten egg/milk mixture and the rest of the garlic.  Cook in the pan like scrambled eggs until just underdone.  Transfer to the same plate as the potatoes.

In the same skillet, add the remaining oil, Soyrizo, and greens.  Saute until warmed and greens are wilted.  Add other ingredients back in and stir to combine.

Spoon filling into warmed tortillas and top with olives, avocado, salsa, and sour cream.

Enjoy!!

***I was so excited to eat this, I didn't have the patience to take a good picture =)

Healthier Nachos

 

Ingredients

Tortilla Chips
1/2 cup sliced tomatoes
About 10 sliced black olives
1 ripe avocado
1/4 cup purple cabbage
1/4 cup spinach
1 1/2 green onion
1 jalapeno
1/2 cup fresh grilled corn
1/4 bunch of roughly chopped cilantro
1/3 cup Nacho cheese sauce
3 tbs salsa
3 tbs sour cream
1 tsp cumin

How to make Healthier Nachos

This is just an updated version of my nachos that manages to get a few more vegetables in there!

To Make:
Preheat the oven to 375F degrees.

In a medium size casserole dish, spread an even layer of chips lining the bottom of the dish.  Drizzle nacho cheese sauce evenly over the chips.  Then, sprinkle some of the tomatoes, olives, sliced onions, corn, jalapenos, and cilantro over the chips.

Then add another layer of chips.  Pour the rest of the cheese sauce over these chips.  Then sprinkle the rest of the tomatoes, olives, corn, jalapenos, and the tsp of ground cumin over the chips as well. 

Bake in the oven for about 10 minutes or until cheese sauce is hot.  Top with salsa (see recipe), spinach, cabbage, avocado, green onions, cilantro, and sour cream.