Un-Sloppy Joe Pockets and HP 7.2

Chef’s Notes: Friday was HP D-Day for the Smith household. Having caught the bandwagon late, catching the Hogwart's express at about the 4th movie, we have waited in anticipation for the final day! In preparation for today, I just finished re-reading the book on Wednesday and planned a tummy-filling meal pre-showtime. With glasses, wands, owls, snitches, robes, dementors, Ministry of Magic, muggles, prophesies, spell-books, Wingardium Leviosa, Dumbledores, Snapes, Hermiones, Rons and Harrys in-tow we headed to end the quest.

Plan of Attack:

1. Prep dough

2. Cook ground meat filling

3. Assemble and Bake

Ingredients for 2:

1 Recipe for 2 servings of pocket dough

1/3 lb ground beef

15oz can of diced tomatoes with chilies

1/8 C ricotta cheese

Yellow mustard

Fresh spinash

Red onion rings

2 oz grated mozzarella cheese

Instructions:

1. Preheat oven to 425 degrees
2. Prepare dough, place in bowl and cover with damp paper towel until ready to use.
3. Heat skillet over medium-high heat and add meat and brown until all pink is gone, draining away any excess fat if needed.
4. Add can of diced tomatoes and keep at a high simmer until liquid has evaporated; remove from heat and set aside.
5. Roll dough into about a circle about 8-9” in diameter
6. Only on ONE HALF of the dough smear ½ of the ricotta cheese leaving ½” perimeter on the outside and drizzle with yellow mustard.
7. Top with spinach ½ of the beef mixture, red onion, and grated mozzarella cheese
8. Fold over dough and pinch closed; repeat for other pocket
9. Using a wide spatula carefully move the pockets to a baking tray or plate to move to a pizza stone.
10. Bake for 15 minutes. Turn the oven off and allow to set for 5 minutes with the door closed.
11. Enjoy!

Proof that they were actually non-sloppy

3D downfall: glasses on glasses

Shear excitement!

Food for our generation's Star Wars,

the SupperSmiths, forging one meal at a time

Wednesday- Tuna Pita Paninis

Chef’s Notes: To keep within my cheap ways, I don’t often allow waste of edible food. Last week when we headed to our reunions, I packed us hummus, pita chips and veggies for dinner. This has to be my new favorite way to use up pitas! If you can keep them from falling apart while stuffing them, once you press them Panini-style, they crisp up nicely and stay together! Yeah for no oozy pitas!

Plan of Attack:

1. Make avocado sauce

2. Assemble

3. Press

Ingredients for 2:

4 pita halves

1 (6.4oz) package White Chunk Tuna packed in water

1 avocado, mashed

¼ C yellow onion, finely chopped

1 clove garlic, minced

¼ tsp garlic powder

¼ tsp salt

1 roma tomato, thinly sliced

Instructions:

1. Preheat Panini press, grill pan or broiler
2. In a bowl combine the mashed avocado, onion, garlic, garlic powder and salt
3. Heat your pita halves in the microwave 30 seconds to soften
4. Spread avocado mixture in pita half, top with tuna and tomato; repeat until all have been stuffed
5. Panini Press for 3-4 minutes
6. OR grill for 2-3 minutes on each side
7. OR broil on a baking sheet for 2-3 minutes on each side or until browned
8. Enjoy!

Food for Life,

the SupperSmiths, forging one meal at a time

Stay tuned for the final installment of the Mega Reunion Weekend tomorrow!

Wednesday- Chicken Chutney Sliders

Chef’s Notes: Aren’t my slider buns ADORABLE???? I don’t know what it is, but eating mini things is way more fun. I guess that if you’re really being honest with yourself, you’ll agree that you never outgrow the joy of the minis. But, don’t get too attached to my baby buns and hoard them, a person still has to eat! (and you could always make more)

Plan of Attack:

1. Bake Chicken*

2. Cook Onions

3. Create Sliders

Ingredients for 2:

4 sliders buns (homemade)

1 skinless chicken breast, shredded*

1 Tbsp BBQ Sauce

¼ tsp Chinese five spice

¼ C water, divided

½ C red onion rings

2 Tbsp mango chutney

2 servings Kale Chips

Instructions:

1. Heat skillet to medium heat. Add shredded chicken, BBQ sauce, five spice & 1/8 C water; cook until water is evaporated and chicken is fully coated. Remove chicken from skillet; set aside.
2. In the same skillet add onions and sauté for 5 minutes. Add other 1/8 C water and continue cooking for another 5 minutes or so until onions are browned.
3. Spread ½ Tbsp mango chutney on each bottom bun, top with onions, chicken & one bread & butter pickle; Repeat until all are completed
4. Enjoy!

*I made my chicken in the crockpot. Wrap breast in foil and cook on low for 6 hours.

Food for Life,

the SupperSmiths, forging one meal at a time

Meatless Tuesday- Pinto Bean Burgers

Chef's Notes: To be honest, I made the beans in the crockpot yesterday, but really wanted to have Kale Chips with them. So I coaxed SmithCale into having the Creamy Potato & Ham Soup yesterday (sucker!), by offering him the promise of said chips.

P.S.- I made extra beans for Cinco de Mayo! (and you thought I'd forgotten)

Ingredients:

2 servings Black Bean Burgers (made with Pinto Beans instead)

2 homemade buns

1 recipe Kale Chips

Food for Life,

the SupperSmiths, forging one meal at a time

Meatless Monday- Sloppy Lentil Joes

Adapted from recipe by peasandthankyou.com

Chef’s Notes: I don’t really know why, but a few years ago I decided I really like sloppy joes. Not just regular ones, but the bbq ones. When I found this recipe that used lentils instead of meat, I was intrigued. SmithCale was tentative. Going against my normal calculated judgment, I’m going to even deem this kid friendly. There are not enough words and time to try to convince you that the lentils really aren’t a big player in this dish. If I were blind-folded I would even be tempted to say that they tasted like regular manwichy ones. Be bold! Feed your kids lentils, and restock your toilet paper.

Plan of Attack:

1. Cook lentils

2. Combine in one pan

Ingredients for 3-4:

2 C chicken/veggie broth

½ C water

½ C dried lentils

1 tsp olive oil

1 onion, chopped

2 garlic cloves, minced

½ Tbsp chili powder

1 tsp dried oregano

1 (8 oz) can tomato sauce + enough water to rinse can

1 Tbsp tomato paste

½ Tbsp red wine vinegar

½ Tbsp Worchestershire sauce

1/8 C bbq sauce

Salt & pepper to taste

homemade buns

red onion, sliced

dill pickle, sliced

Instructions:

1. In a large pot combine broth, water and lentils. Bring to a boil, cover and reduce heat; simmer 30 minutes
2. After lentils have cooked about 15 minutes, heat olive oil in a large skillet to medium-high heat
3. Add onions and brown for about 10 minutes
4. Add garlic, chili powder and oregano; sauté 30 seconds
5. Add tomato sauce, tomato paste, vinegar, worchestershire sauce and bbq; simmer until lentils are cooked
6. Add cooked lentils and salt & pepper to taste. Simmer for about 5-10 minutes or until it reaches the consistency you prefer
7. Serve on toasted buns with red onion & pickles
8. Enjoy!

Tuesday- Turkey Meatball Sandwich

Chef’s Notes : So I started with a recipe, then I changed it so much that I just decided to make it my own! This was really easy to make, and who doesn’t like meatballs between bread cut in the nerdy shapes or Star Wars planes? I’m sure my Cousin Katie’s future husband, Aaron, would definitely approve!

Plan of Attack:

1. Night before, mix cole slaw

2. Combine meatballs

3. Broil meatballs

Ingredients for 2:

1 tsp paprika

½ + ¼ tsp ground cilantro

½ tsp bottled minced garlic

Black pepper

¼ tsp sugar

1/8 tsp salt

1/8 tsp ground red pepper

½ lb ground turkey

Cooking spray

4 slices rye bread

½ recipe of cole slaw

Instructions:

1. Preheat broiled to hi
2. In a bowl combine ground turkey, paprika, ground cilantro, minced garlic, sugar, salt, pepper and ground red pepper
3. Spray a baking sheet with cooking spray and shape ground turkey mixture into 8 meatballs (about an inch in diameter)
4. Broil for 10-12 minutes or until completely cooked through
5. About half way through the meatballs cooking, add bread under broiler and cook for about 1-2 minutes on each side or until toasted
6. Cut bread into shapes (or not) add cole slaw and meatballs then top with other slice of bread
7. Enjoy!

Thursday: Open-face Turkey Patty Melt

Adapted from Cooking Light

Chef’s Notes: So, you might look at my picture and say, “Wow that looks great! It’s smothered in cheese!” And I would have to agree with you, the cheesiness definitely was great! And it wasn’t my fault that the deli guy sliced the cheese bigger than my bread. (Thank you, deli guy.)

Plan of Attack:

1. Brown onions

2. Make turkey patties

3. Create melts and broil

Ingredients for 2:

1 tsp olive oil

½ yellow onion, sliced into rings

½ lb ground turkey

½ + ¼ tsp Worcestershire sauce

1 tsp breadcrumbs

Salt and pepper to taste

2 slices swiss cheese

2 slices rye bread

Dijon mustard

Instructions:

1. Preheat broiler
2. Heat olive oil to medium heat. Add sliced onion and brown for 15 minutes, add water to keep onions from burning, but be sure all water has evaporated.
3. In a bowl combine turkey, Worcestershire sauce, breadcrumbs, salt and pepper. Make two patties from the mixture; set aside
4. Heat a nonstick skillet to medium-high heat and coat with cooking spray. Add patties to the pan and cook for 4 minutes, turn and cook for another 4-5 minutes or until completely cooked through
5. Toast the rye bread and top with Dijon mustard. Top with turkey patty and finally with swiss cheese and move to a baking sheet
6. Broil until cheese is melted
7. Top with browned onions
8. Enjoy!

Side Options:

Zucchini Fries

Tuesday: Panini with Kale Chips

Chef’s Notes: SmithCale was invited out on a “man-day” adventure which included shooting lots of guns, bowfishing and solving the world’s problems. So, since it was just me, I decided to have my favorite food: a sandwich!

Plan of Attack:

1. Preheat oven; prep kale

2. Bake kale and make panini

Ingredients for 1:

2 slices rye bread

2 oz herbed brie

1 oz red onion

1 oz deli turkey

Olive oil cooking spray

1 bunch kale, washed and trimmed

½ Tbsp olive oil

Sea salt to taste

Instructions:

1. Make the Kale Chips

2. Heat Panini-maker to Hi

3. Layer rye, brie cheese, turkey, red onion and top with other rye slice

4. Spray both sides of Panini-maker with cooking spray, cook sandwich until either the light turns green or about 3-4 minutes

5. Enjoy!

Meatless Monday: Grilled Greek Eggplant Pita

Adapted from Cooking Light

Personal Note: Have I mentioned by love of Eggplant? I think it’s the color or maybe because it has the word egg in it. Either way, it has made its way in my heart and on my plate.

Plan of Attack:

1. Prep veggies

2. Make yogurt dressing

3. Grill

Ingredients for 2:

1 medium eggplant, sliced into ½” slices

1 Tbsp kosher salt

1 Tbsp olive oil

2 slices red onion

2 whole wheat pitas

1 small tomato, sliced

Bibb lettuce

Greek Yogurt Dressing:

¼ C plain greek yogurt

1 Tbsp lemon juice

1 tsp oregano

¼ tsp dill

1 garlic clove, minced

Salt and pepper to taste

Instructions:

1. 30 minutes before cooking: place eggplant slices and 1 Tbsp of kosher salt in a colander. Toss to coat. Allow to drain for 30 minutes
2. Remove eggplant and pat dry with a paper towel
3. Heat your grillpan or Jorge (George Foreman grill) to medium-high heat. Either sprinkle or brush eggplant and red onion slices with olive oil and place on the grill; 5 minutes on each side
4. While eggplant cooks, combine in a small bowl the yogurt, lemon juice, oregano, dill, garlic, salt and pepper
5. Before eggplant is done, microwave the pitas for 20 seconds to warm
6. Spread 1 Tbsp of the greek dressing on one side of the pita, layer with eggplant, red onion, tomato and lettuce.
7. Enjoy!

Nutritional Info for 2 pita halves:

311 calories

8.2g fat (1.6g saturated fat)

12.7g protein

50.6g carbohydrates

9.2g fiber

1.7mg cholesterol

Thursday: Baba Ghanoush! Flatbread

Personal Note: I’ve said it before, and I’m sure I’ll say it again; Baba Ghanoush must have an ! at the end. As of now, I’m sure you’ve seen the trend in eggplant consumption this week. But I wanted to make this today so I could pack the leftovers to hit the road tomorrow. It is a little time consuming, so if you’re going to prepare this, go for a double batch like I did. Thank you cards will not be needed, but you’re welcome!

Plan of Attack:

1. pre bake flatbread

2. decorate flatbread, cook a final 5-7 minutes

Ingredients for 2:

2 garlic naan flatbreads

2 Tbsp Baba Ghanoush!

Handful fresh spinach, washed and stems removed

1 small tomato, sliced

2 thin slices of red onion

Instructions:

1. Preheat oven to 400 degrees
2. Prebake your naan for 1 ½-2 minutes
3. Spread your Baba Ghanoush! On your flatbread, top with spinach, tomato and red onion
4. Bake for a final 5-7 minutes
5. Enjoy!

Thursday: Black Bean Burgers

Adapted from a Recipe submitted to A Mighty Appetite by Kim O’Donnel

Personal Note: Back before I became the crazed menu planning monster I have become, I found this recipe and we really adored it. I have to shamefully admit I used to make it once a week. Now that I have evolved into this menu monster, we haven’t eaten it in months! So it was like welcoming an old friend who bring joy to dinner and leaves fiber for entertainment.

Plan of Attack:

1. Prepare black bean patties

2. Chill patties for 15-30 minutes

3. Cook

Ingredients for 2:

1 Can black beans, rinsed and drained

¼ C panko breadcrumbs

1 large egg

2-3 green onions, thinly chopped

1 ½ Tbsp fresh chopped basil OR cilantro OR a combo

1 garlic clove, minced

1 tsp ground cumin

1 tsp dried oregano

1 tsp crushed red pepper flakes

½ tsp kosher salt

¼ tsp black pepper

2 buns, toasted

Bun enhancers:

Thinly sliced red onion

Tomato slices

Lettuce

½ Tbsp high-quality ranch dressing

Instructions:

1. Place rinsed and drained black beans in a large bowl and mashed them with a fork (or pastry blender) until about ½ of them are mashed.
2. Add all other ingredients and mix.
3. With your hands mold the mixture into a rounded ball in the bowl. Then removed about ½ of the mixture and form it into a patty (it’s ok if it’s a little crumbly). Repeat with other ½, and place both patties back into the bowl.
4. Cover the bowl and place in the refrigerator and allow the patties to set and chill for 15-30 minutes*
5. Heat a dry, nonstick skillet on medium-high heat. Add the patties and cook for about 4 minutes, then flip and cook for an additional 4-5 minutes.
6. Decorate your buns as desired and add the cooked patties.
7. Enjoy!

*Another option if you’re pressed for time is to prepare your patties in the morning and allow them to rest all day*

Side Options:

We tried Butternut Squash fries. Not good enough to share, only the best for y'all!

Baked Fries

Kale Chips

Meatless Monday: Grilled Mozza-Basil-Toe Sandwich with Butternut Squash Soup

Soup adapted from Organic Cookbook by Ysanne Spevack

Personal Note: I can cross one thing off my Bucket List. It’s true, I can’t make something up that pathetic, and that’s really just how sad my Bucket List is. Other random Bucket List items: paint toenails and do laundry. Aim low and hit it! Anyway, the soup making might seem like a lot, but it goes quickly and the techniques aren’t hard. It’s warm, flavorful and I left it a little chunky. I actually created a recipe! Mozza-Basil-Toe (I wanted to spell it t-o, but knew people would mispronounce it) is good clean eating fun!

Plan of Attack:

1. Prep veggies for roasting

2. Roast Veggies

3. Remove tomatoes and pepper, continue roasting squash/garlic

4. Prepare salsa topping

5. Finish soup and grill sandwiches

Ingredients for 4:

Soup:

2 garlic bulbs, outer papery skin removed

5 Tbsp olive oil

Fresh thyme sprigs (I used dried and the World didn’t end)

1 large butternut squash, halved and seeded

½ onion, chopped

1 tsp ground coriander (alias: cilantro)

5 C veggie stock/chicken stock (since it was a meatless day I chose veggie)

Sea salt and ground black pepper to taste

For the Salsa Topper:

4 large ripe tomatoes, halved and seeded

1 red bell pepper, halved and seeded

1 fresh chili pepper (I used a Serrano), halved and seeded

2 Tbsp olive oil

½ Tbsp balsamic vinegar

Salt and pepper to taste

Mozza-Basil-Toe Sandwiches:

8 slices deli quality rye bread

4 oz fresh mozzarella

1 fresh tomato, sliced

Handful of fresh basil leaves (dried not kosher for this one)

Instructions:

1. Preheat oven to 425 degrees. Place garlic bulbs on a piece of foil and pour 2.5 Tbsp olive oil over the top. Sprinkle with thyme, then fold the foil around the garlic bulbs covering them completely
2. Cover a baking sheet with foil and place halved butternut squash and brush with 1 Tbsp of olive oil. Add the tomatoes, red bell pepper and hot chili pepper
3. Roast for 25 minutes, remove the tomatoes, red bell pepper and hot chili pepper
4. Turn the oven down to 375 degrees and continue cooking squash and garlic for 20-25 minutes
5. Prepare the Salsa: skin the red bell pepper and tomatoes; add chili pepper and blender (or process) until smooth (or chunky if you prefer); add olive oil, vinegar and season with salt/pepper to taste
6. When you have about 10 minutes left on the last roast, heat a large pot to medium heat; add a sprinkle of olive oil, ground coriander (cilantro) and onions; sauté until softened
7. After taking the garlic and squash out of the oven use a hand protector to squeeze garlic from the bottom and the roasted garlic with come out the top; squeeze into the onion mixture
8. Add squash scooped out of its skin, the stock of your choice, salt and plenty of pepper. Bring to a boil and let simmer for 10 minutes (Just enough time to make your sandwiches!)
9. Heat skillet to medium-high or use a panini press. Take a slice of bread and top with tomato slices, mozzarella and basil. Place other slice on top and either use your press or cook in a skillet until cheese is melted and the bread is browned on both sides. Repeat until all sandwiches are made.
10. Enjoy!

Nutritional Info, per 1 C of Soup:

120 calories

4.6 g total fat (0.8 saturated)

0 mg cholesterol

15.7 g carbohydrates

4.6 g fiber

5 g protein

1 Sandwich, approx.:

226 calories

7 g total fat (0.8 saturated)

30 g carbohydrates

4.6 g fiber

12 g protein

Tuesday: Pork Guac Torta

Side Option: Baked Fries

Recipe adapted from Cooking Light

Personal Note: So if you want to get real authentic, go to your local panaderia (Mexican bakery) and acquire some torta bread or really any bread you want to transform into awesomeness. It’s like Spanish magic, Spa-magic, ole!!

Plan of Attack:

1. Preheat broiler

2. Cook pork

3. Prepare bean mixture

4. Construct sandwiches

Ingredients for 4:

2 tsp olive oil

1 tsp ground cumin

¼ tsp salt

4 boneless center-cut pork loin chops (OR we used breakfast chops a little less meat, a lot less $)

4 torta rolls (or whole grain French bread cut on a diagonal)

½ C canned pinto beans, rinsed and drained

2 Tbsp salsa

½ C shredded Monterey Cheese

1 large tomato cut into 8 slices

1 peeled avocado cut into 8 slices

¼ yellow onion cut into rings

1 Jalapeno, seeded and thinly sliced (optional)

Instructions:

1. Preheat broiler
2. Heat oil in large nonstick skillet over medium-high heat. Combine cumin and salt, sprinkle over pork.
3. Add pork to pan; cook 2 minutes on each side or until done; let stand for 5 minutes; cut into thin slices
4. Hollow out insides of cut bread slices (to make room for our sandwich stuffing). Place bread halves, cut sides up, on a baking sheet and broil for 2 minutes or until golden. (Not time for a siesta! They will burn quickly!)
5. Place beans in a bowl and mashed them with a fork or pastry blender until is reached desired smoothness. Mix in salsa
6. Spoon bean mixture into the bottom half of the bread, top with reserved pork, cheese, onion, tomato and avocado (and optional jalapeno).
7. Top with other bread slice
8. Enjoy!

Nutritional Info, per 1 torta:

441 calories

45.2 g total fat (5.2saturated)

66 mg cholesterol

46.9 g carbohydrates

4.2 g fiber

30 g protein