Chicken Parm Burgers and Carrot Fries

I saw this recipe for Chicken Parmesan Burgers in Bon Appetit magazine and thought it was a really fun twist on chicken parm and a burger.
We don't eat burgers very often or meat for that matter, but these just looked too fun to pass up.
I used some local, lean ground turkey (93 % lean) instead of ground chicken since it was from a local farm and I have switched the two before with great results.

I had also seen a recipe for Carrot Fries that I wanted to try and this was the perfect opportunity to have a classic "burger and fries" dinner, but without the classic part.
The burgers were great. I made them smaller than the recipe said because I used a whole grain baguette for the "bun" and didn't want the burgers to be too big for the bread.
I used basil from my basil plant (Yay!- I love having my own herbs!) and used provolone cheese instead of the fresh mozzarella called for since that is what I had in my fridge.

I think I overcook my carrot fries a little bit, but they were still delicious.
This was a fun dinner.

Recipe for Chicken Parmesan Burgers
* I used local, lean ground turkey (93% lean)
* I used a whole grain baguette
* I used provolone cheese

Recipe for Carrot Fries

Pork (Turkey) Meatball Banh Mi

I have developed a "like" for spicy food. It has been fairly recently that I have enjoyed spicy food more than I used to.

This is one spicy sandwich.

I have never had a Banh Mi, so I am definitely not an expert on what they are supposed to look like or taste like. I saw this recipe for a Meatball Banh Mi in a recent issue of Bon Appetit and I thought it looked delicious, plus it was really interesting.

I finally got around to making this sandwich a couple of weeks ago. I halved the recipe for everything except the meatballs, because I knew just from looking at the ingredients that this was going to be a little too spicy for my kids. I thought they could probably handle the meatballs though, so I decided I would make them little noodle bowls with the meatballs included. (This is not something I usually do- making the kids a separate little dinner, but this time the heat was too much for them to handle.)

I used lean ground turkey for the meatballs and greek yogurt instead of mayo for the hot "mayo" spread. I also used a whole wheat baguette for my sandwich.

This sandwich definitely had a really spicy hot bite to it, but it was really tasty! I really liked it and I thought of my younger sister when I took that first spicy bite because she would love this sandwich.

For the noodle bowls, I just sauteed a big head of napa cabbage and some matchstick carrots, then added that to some noodles and topped it with the meatballs.

If you like spicy sandwiches or love Banh Mi, you will definitely want to try this recipe. Or if you just are intrigued and want something new for dinner- give it a shot!



*I used Greek Yogurt for the hot, spicy mayo sauce
* I used lean ground turkey instead of ground pork

Recipe for Pork Meatball Bahn Mi

Cubano Sandwiches

So what did I do with all the leftover Spice-rubbed Pork Loin? I know everyone out there has been dying to know. We could have just eaten it plain because it was so delicious, but in the November 2009 issue of Everyday Food, there was a recipe that called for the pork leftovers- Cubano Sandwiches.
I have never eaten a cubano sandwich or made one, but it looked like the type of meal my husband would love. Meat, more meat and cheese. Not to mention pickles and white bread.
I decided to give them a try, with a few healthy tweaks, of course.
I completely omitted the butter from the recipe. Unless, I am baking or the butter actually plays an essential part in a recipe, I try to leave it out whenever possible.
I also reduced the amounts of meat, more meat and cheese that were on each sandwich. Usually when you see a picture of a cubano sandwich, the meat and cheese are piled high. I reduced it to just a slice or two of ham, one slice of cheese-cut in half, and two thin slices of pork.
Also, I was unable to find Portuguese rolls. I thought about making some, but decided to just use small hoagie rolls instead. I cut them in half, but not all the way through and then layered the sandwich fillings inside.
I also made these in my griddle/grill/panini press thing. Not sure what I mean? It is like this one, but a different brand. I basically just treated this sandwich like a panini and it was ready in minutes.

This was a hit with the entire family. Hubs loved it. Kids loved it. I even loved it. I would make the spice-rubbed pork again, just to make these sandwiches.

Cubano Sandwiches from Everyday Food November 2009
3 Tablespoons butter, room temperature (I omitted this)
4 Portuguese rolls, split (I used small hoagie rolls)
yellow mustard
1/2 pound thinly sliced deli ham (I used black forest ham)
1 pound Spice-rubbed Pork Loin, thinly sliced
1/2 pound Swiss cheese, thinly sliced
sliced dill pickles, to taste

1. Preheat oven to 425 degrees F. Butter inside of each roll (I skipped this step); spread with mustard. Divide ham, pork, and cheese among bottom halves of rolls. Top with pickles, more mustard to taste, and top halves of rolls.

2. Heat a grill pan and another heavy pan over medium. With a paper towel, lightly coat grill pan with butter. (I didn't do this) In batches, place sandwiches on grill pan and weight with second pan. Cook until bread is crisp on the outside, about 3 minutes per side; transfer grill pan to oven and bake sandwiches until cheese has melted, about 5 minutes. To serve, cut the sandwiches in half.
(I just used my 3-in-1: grill/griddle/panini press to make these. It is kind of like THIS Cusinart Griddler, but not that brand. I only had to put my sandwiches in my indoor grill/panini press and cook them until the cheese was melted. This eliminated some of the other steps)

Cheesesteak Sliders

This is the last recipe I have to post about from our 4th of July celebration in DC.

I am always drawn to healthy recipes with lots of vegetables, which is why we had the Edamame Bread Salad, Garden Sliders, and Summer Squash Stacks, oh, and the
Oven Baked Onion Rings, with our meal on the 4th.

I am not a meat lover, but some members of my family are and so, I decided that I should make something that they would really love.

My hubby really likes Philly Cheesesteaks. When he was working at a hospital, when we were first married, I would go and meet him for lunch at the cafeteria occasionally. (Isn't that romantic?) He would always order a Philly Cheesesteak there and there are other places where that is his menu item of choice.

I saw these cute little sliders and thought they would work with our other lunch items.

There was a lot going on in the kitchen on the day we made these, so I have to be perfectly honest and say that my cutest little sister ever, Laura Dawn, did all the work on these. (She really isn't little, she is only a few years younger than me, but I still call her my little sister).

She prepped the meat, cut the peppers, cooked it all and the results were super good.
She actually surprised herself when she took a bite. She couldn't believe they were so good because the recipe was soo easy.

The meat lovers in the family were happy and so was everyone else.

Cheesesteak Sliders from Everyday with Rachael Ray Magazine

• 7 tablespoons extra-virgin olive oil (We reduced the amount of oil a bit-can't remember exactly)
  
• 1 pound beef tenderloin, cut into thin strips
• Salt and pepper
• 2 large bell peppers, cut into thin strips
• 2 onions, halved and thinly sliced
• 16 dinner rolls, split
• 6 ounces provolone cheese, shredded (about 1 1/2 cups) (We used sliced)
  

Directions:

1. Preheat the oven to 375°. In a large skillet, heat 3 tablespoons olive oil over medium-high heat until rippling. Season the beef with salt and pepper, increase the heat to high and cook in the skillet for 3 minutes; flip and cook for 2 minutes more. Transfer to a bowl.

2. In the same skillet, heat the remaining 1/4 cup olive oil over medium heat. Add the peppers and onions, season with salt and pepper and cook over medium high heat, stirring, until softened, about 8 minutes.

3. Place the roll bottoms on a large rimmed baking sheet and top each with the beef and vegetables; sprinkle with the cheese. Bake until the cheese is melted, about 6 minutes. Transfer to a platter and cover with the roll tops.

Weekly Lunchbox- Chunky Chicken Salad Sdwh, Sliced Veggies w/Dip, Pesto Pasta, Chocolate Sdwh Cookies- and Spicy Bulgur Salad w/ Nectarines

Some people couldn't decide between peanut butter frosting and marshmallow so they took both.

This week's lunchbox takes most of it's recipes from Todd English. There was an article on Parents.com that featured this Chunky Chicken Salad- which got a double thumbs up from my son, Pesto Pasta Salad, Veggies and Frenchy Dip, and Chocolate Sandwich Cookies. I made them throughout the week and since there was a cookie recipe, I decided to compare a recent Chocolate Sandwich Cookie from Cooking Light. I didn't make either of the frostings that went with the cookies because I had just enough leftover marshmallow frosting from Cupcake Hero and some Peanut Butter Frosting from some cupcakes a week ago. The Cooking Light Cookies were like giant cake cookies that went great with the marshmallow frosting and Todd English's cookies were very chocolately and dark, like a brownie, but they were impossible to roll out I ended up rolling them into balls and smooshing them down a little. The last salad was very delicious and used our last nectarine from the backyard. (The pic is awful because I forgot to take a pic until there was no natural light, sorry!)


Todd English Sandwich Cookies above, Cooking Light Cookies below

Chunky Chicken Salad Sandwich From Todd English, on Parents.com
6 oz. leftover skinless chicken breast or rotisserie chicken, cut into small chunks
1/4 cucumber, diced
2 Tbs. fresh basil, chopped
2 Tbs. fresh parsley, chopped
2 Tbs. olive oil
1/4 cup balsamic vinegar
Juice of 1/2 lemon, or to taste
4 slices whole wheat bread
2 tsp. soft butter (optional)

Step 1: In a bowl, mix all ingredients except bread and butter. Toast bread or, to grill, spread one side of each slice with butter. Spoon half the chicken salad onto a slice of toast or bread, butter side down. Top with another piece of toast or bread, butter side up. Repeat. If grilling, place in a skillet on low heat for about 3 to 4 minutes on each side, or until lightly browned. Cut in half.

Sliced Veggies and Frenchy Ketchup Dip from Todd English, Parents.com
For kids over age 4, pack raw veggies with 1/4 cup of this delicious dip. In a small bowl, mix 1/4 cup ketchup and 1/4 cup light mayonnaise. Stir in 2 Tbs. diced pickles.

Pesto Pasta Salad from Todd English taken from Parents.com
1 lb. orzo pasta
2 cups basil, chopped
1/4 cup grated Parmesan cheese
1/2 cup olive oil
1 garlic clove
5 pitted black olives
2 large, ripe tomatoes, diced

Step 1: Cook orzo according to the package directions. Drain and place in a bowl with very cold water and a few drops of olive oil so it cools fast. Drain again.
Step 2: In a food processor, pulse basil, cheese, remaining oil, garlic, and olives until mixed.
Step 3: In a large bowl, stir together pasta, basil mixture, and tomatoes.

Chocolate Sandwich Cookies from Todd English, taken from Parents.com
Makes: 20 cookies
Ingredients:
1 cup butter (2 sticks)
1 cup granulated sugar
1 egg
1 cup cocoa powder
1 cup plus 3 Tbs. all-purpose flour
3 Tbs. water
Instructions:
Step 1: Cream butter and sugar until fluffy. Add egg and mix together. Gradually mix in cocoa powder and flour. Stir in water.
Step 2: Form dough into a flattened disk; chill for 30 minutes.
Step 3: Preheat oven to 325?F. Carefully place dough on parchment paper; roll out to approximately 1/4" thick. Cut into circles using a 1 1/4" round cookie cutter. Place on cookie sheets. Bake about 5 to 8 minutes, until the cookies are firm at the edges and no longer doughy in the middle. Cool completely. Spread cream cheese frosting (see recipe below) on the cookie bottoms; assemble to form a sandwich cookie.

Cream Cheese Frosting
In a bowl, combine 1/4 cup low-fat cream cheese, 1 1/3 cup powdered sugar, and 6 Tbs. softened butter. Mix well.

Chocolate Sandwich Cookies with Marshmallow Cream Filling from Cooking Light

Cookies:

1 cup sugar

5 tablespoons butter, softened

1 teaspoon vanilla extract

2 large eggs

2 cups all-purpose flour (about 9 ounces)

5 tablespoons unsweetened cocoa

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 cup fat-free buttermilk

Cooking spray

Filling:

1 envelope unflavored gelatin (about 2 1/2 teaspoons)

3/4 cup cold water, divided

1/2 cup sugar

1/4 cup light-colored corn syrup

1/8 teaspoon salt

1/2 teaspoon vanilla extract

1. Preheat oven to 375°.
2. To prepare cookies, combine 1 cup sugar and butter in a large bowl. Beat with a mixer at medium speed until well blended (about 2 minutes). Add 1 teaspoon vanilla and eggs; beat until combined. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, 1 teaspoon salt, baking powder, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
3. Drop dough by rounded tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until set. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
4. To prepare filling, sprinkle gelatin over 1/2 cup cold water in a large bowl; set aside. Combine remaining 1/4 cup water, 1/2 cup sugar, syrup, and 1/8 teaspoon salt in a medium saucepan over medium-high heat. Cook, without stirring, until a candy thermometer registers 244°. Remove from heat. Gradually pour hot sugar syrup into softened gelatin mixture, beating with a mixer at low speed, then at high speed until thick (about 6 minutes), scraping sides of bowl occasionally. Add 1/2 teaspoon vanilla; beat until well blended.
5. Quickly spread about 2 tablespoons filling over bottom side of 1 cookie; top with another cookie. Repeat procedure with remaining filling and cookies.

Spicy Bulgur Salad with Nectarines from the Top 100 Recipes for a healthy Lunchbox by Nicola Graimes

1/2 cup bulgur wheat

scant 2 cups vegetable or chicken stock

1 Tbls olive oil

2 garlic cloves, minced

1 tsp. ground cumin

1 tsp ground coriander

1/2 tsp ground cinnamon

1 ripe nectarine, halved, pitted and sliced

3 Tbls pinenuts, toasted

2 Tbls chopped cilantro

pepper

1. Put the bulgur in a saucepan with the stock. Bring to a boil, then reduce heat, cover and simmer for 10-15 minutes, until the stock is absorbed. Remove from the heat and let hte pan stand 5 minutes with the lid on.

2. Meanwhile, heat the oil in a skillet and fry the garlic for 1 minute, then add the spices and cook another

minute. Remove from the heat, add the bulgur, and stir to coat it in the spices. Transfer to a bowl and let cool.

3. Stir in the nectarine, pine nuts, and cilantro. Season with pepper.

Can be made in advance and refrigerated for up to 3 days.

Prudy's Roasted Red and Yellow Pepper Soup and Tomato-Edamame Grilled Cheese Sandwiches

"I pledge my everlasting affection and devotion to this roasted pepper soup." These are the words that caught my eye when I was making my daily stop by Prudence Pennywise, sometime last week. In that moment, I knew that I was destined to make this soup and I did. I second Prudy's above statement and add "I will never make another recipe for Roasted Red Pepper Soup other than Prudy's". Maybe you don't have a love affair with this soup like I do. I have tried it a million times at a million places (even last friday), the best I have tried so far, is from Big City Bread Cafe, the most original, quirky place I have ever frequented. It was delicious there, with a fresh piece of mozzarella drop in, which melted ever so slowly. Oh, Athens, how I miss you!
Anyway, back to the soup. I have tried making it at home and Prudy's topped all the recipes I have tried. It was perfect! I used 2 red and 1 yellow pepper, left the skins on after roasting them and just pureed it all. I omitted the butter at the beginning and used 4 cups of chicken stock. I stirred in a little whole milk at the end instead of cream and even dropped a tiny ball of fresh mozzarella in mine, which was adorned with fresh basil leaves. (How I love growing fresh herbs!) I could go on all day about this soup. Really, it is that good. Try it!
A word about the awesome sandwich we had on the side and even dipped in the soup. It was wonderfully delicious. We absolutely love edamame at our house and this sandwich was great. I used a monterey jack/ colby combo for the cheese and grilled them in the George Foreman grill. This was a perfect fall dinner!




Roasted Red and Yellow Pepper Soup by Prudence Pennywise
3 whole bell peppers
1 tablespoon each butter and olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 large carrot, chopped
1 (14.5 ounce) can Italian style diced tomatoes
1 teaspoon honey
3 cups chicken or vegetable stock
1/4 to 1/3 cup heavy cream or half and half
fresh basil, if desired

Roast bell peppers until blackened in most places. (I usually do it over a gas flame, but you can also do it in the oven at 450 degrees.) Place peppers in a ziptop bag for ten minutes. Remove from bag, remove stem and seeds and peel peppers, (I removed the tops and seeds before roasting on a foil-lined baking sheet) scraping with a knife. Chop coarsely. Heat olive oil and butter in a large pot over medium high heat. Add peppers, onion, garlic, and carrot. Saute until vegetables are softened, about five minutes. Add honey and stock and bring to a boil. Reduce heat and simmer for 15 minutes, or until all vegetables are softened. Blend soup in blender, food processor, or with immersion blender, until not almost smooth, but with some chunky texture. Add cream and heat until just below a simmer. Season to taste with salt and pepper. Serve with fresh basil, sour cream and croutons if desired

Tomato-Edamame Grilled Cheese Sandwiches from Better Homes and Gardens Magazine

1 bulb garlic

1 tsp canola oil

1 12-oz pkg. frozen shelled edamame

1/4 cup fresh lemon juice

1/2 tsp ground cumin

1/3 cup snipped fresh Italian parsley

8 slices whole grain bread

2 tomatoes, thinly sliced

4 oz reduced-fat Monterey Jack cheese, sliced

Preheat oven to 425 degrees F. Slice off top 1/2 inch of garlic bulb. Leaving bulb whole, remove loose, outer layers. Place bulb, cut side up, in custard cup. Drizzle with oil. Cover with foil; roast 15 minutes, until soft. Cool.

Meanwhile, cook edamame, according to pkg directions. Drain and rinse with cold water. Squeeze 3 garlic cloves from bulb into food processor. Wrap and refrigerate remaining garlic for other use.

Add cooked edamame, lemon juice, 1/4 cup water, 1/2 tsp salt, and cumin to garlic in food processor. Cover and process until smooth. Transfer to a bowl. Stir in parsley.

For each sandwich spread 2 Tbls edamame mixture on two slices whole grain bread. Top one bread slice with 1 oz thinly sliced cheese and tomato slices. Add second bread slice. On nonstick griddle or nonstick skillet toast over medium-high heat, turning once.

Grandma Ruthardt's Sloppy Joes on Prudy's Whole Wheat Hamburger Buns

Lately I have had an interest in making more family recipes. The ones that I don't really know or remember. This is from my mom's grandma. The great thing about these recipes, is how they are written down. This sloppy joe recipe seriously called for a dash of quite a few different sauces, so I dashed however I wanted. More A-1 then hot sauce, but they all got in there. Also, no measurement on the spices, so I just sprinkled here and there and tasted it to make sure it was good. It was!

I always have to add more vegetables, and shredded zucchini and carrots, are so unnoticable, that they just kinda blend in here. I added a green pepper too, and while I was at it used ground turkey breast, because I always do- I am not a beef eater. The rolls were a cinch! And they came out beautifully, really what do you expect from the wonderful Prudy! I decided I am going to make them once a week and might even fit the dough into a loaf next time.


Grandma Ruthardts Sloppy Joes updated by Mary Ann

1 pd ground turkey breast

1 large onion, diced

2 garlic cloves, minced

1 green pepper, diced

1 zucchini, shredded

1 large carrot, shredded

1 cup ketchup

1 cup water

1 T vinegar

dash worchestershire sauce

dash tabasco sauce

dash soy sauce

dash A-1 sauce

2 bay leaves

garlic salt

chili powder

oregano

cumin

salt

pepper

Heat 1 Tbls canola oil in an electric skillet. Add onion and saute 3 minutes. Add garlic and saute 1 minute. Add green pepper and saute 3-5 minutes.

Add ground turkey breast and brown. When the turkey is brown, add ketchup, water, vinegar, and all other sauces. Stir until well mixed.

Add bay leaves, all other spices and seasonings. Stir until combined. Bring to a bubble and cover with lid. Let cook until sauce is thickened and turkey is cooked through, 5-10 minutes. Serve on whole wheat buns (recipe below)

Prudy's Whole Wheat Hamburger Buns by Prudence Pennywise
1 cup milk
2 tablespoons butter, plus more for bowl
2 and 1/4 teaspoons yeast (Use SAF yeast if you can)
3 tablespoons brown sugar
1 and 1/4 teaspoon salt
2 eggs, divided use
2 and 1/4 cups whole wheat flour
1 cup all purpose flour
wheat germ and flaxseed meal, for sprinkling the outsides

In a small microwave safe bowl, heat butter and milk until butter melts. Cool until warm (about 95-105 degrees), about five minutes. In a large bowl, combine butter mixture, yeast, brown sugar, salt and 1 egg and 1 egg white. Stir in flour, 1 cup at a time to form a slightly sticky dough. Knead for 3 minutes; shape into a bowl. Butter the bowl and replace dough. Let rise until doubled, about 1 hour. Shape into 10 rolls and place on buttered cookie sheet. Let rise, covered, for about 50 minutes or until light and large. Lightly brush with remaining egg yolk and sprinkle with wheat germ and flaxseed meal. Bake at 450 degrees for about 15 minutes.

Weekly Lunchbox-Peanut Butter and Jelly Power Muffins, Chicken Burgers, Steak Quesadilla or Chicken Pita with Roasted Veggies, Pepperoni Sandwich

My son has been begging me to make these chicken burgers for at least a week now. I finally got around to it and he wanted another one the next day! The only problem is, we ate them for lunch too, and didn't have any left. I will definitely be making them again, and will probably double the recipe. They were great cold or warmed up and I added extra sprouts on top for mine. The muffins were super moist and a great, healthy treat. The other sandwich-type items add some ideas of how to get extra veggies into the lunchbox and also add a variety of meats, breads, and sandwiches so that kids won't get bored of the same old thing everyday. Who knows, you might just find a new favorite!

Peanut Butter and Jelly Power Muffins from Lunch Lessons: Changing the Way We Feed our Children by Ann Cooper and Lisa M. Holmes

1 cup whole wheat flour

1 1/2 tsps baking powder

1 tsp baking soda

1/2 tsp kosher salt

1/2 cup maple sugar (I used 1/4 cup white sugar, and 1/4 cup light brown sugar)

1 tsp cinnamon

6 Tbls rolled oats

3 Tbls raisins

1/4 chopped raw peanuts (I used dry roasted)

1/2 cup soy milk (I used skim milk)

4 Tbls canola oil
6 Tbls pure maple syrup

1 tsp vanilla extract

1/2 cup peanut butter

1 Tbls cider vinegar

2 medium bananas, mashed

4 Tbls strawberry jam (I used blackberry and red raspberry)

Preheat oven to 350 degrees and grease a mini-muffin pan

Into a large bowl, sift together flour, baking powder, soda, salt, maple sugar, and cinnamon. Add the oats, raisins, and peanuts.

In another bowl, combine the soy milk, oil, maple syrup, vanilla, peanut butter, vinegar, and bananas and mash until the ingredients are well blended, then pour into the dry ingredients, stirring just until all ingredients are incorporated. Take care not to overmix.

Fill muffin cups two-thirds full with batter, then drop a little jam onto the top of each muffin. Sprinkle the tops with the remaining peanuts and bake for approximately 20 minutes, until a toothpick comes out clean.

Chicken Burgers slightly adapted from The Top 100 Recipes for a healthy Lunchbox by Nicola Graimes

1 small onion, diced

2 Tbls chopped alfalfa sprouts

1 small carrot, finely shredded

1 apple, cored and grated, skin and all

1 lb ground chicken

1 small egg, lightly beaten

all-purpose flour, for dusting

salt

pepper

olive oil, for brushing

Put the onion, sprouts, carrot, apple and ground chicken in a bowl. Stir to break it up or use your hands and mix everything together.

Add the egg and seasoning and mix again by hand

Lightly cover a plate and your hands with flour. Divide the mixture into 6 portions and shape into a circular, flat burger. Place the burgers on a plate, cover with plastice wrap and chill for 30 minutes.
Heat the broiler and line a broiler pan with foil. Brush the foil lightly with olive oil and place the burgers on top. Brush the tops of the burgers with oil, lightly and broil about 8 minutes on each side until golden. Chill until ready to serve.

I toasted a hamburger bun under the broiler, added some lettuce and put the chicken burger in the middle.

Steak Quesadilla or Chicken Pita with Roasted Veggies by Mary Ann

whole wheat pita of flour tortilla

cooked chicken, shredded or leftoevet steak, sliced

leftover roasted veggies (from last week)

shredded cheese

You can make a steak quesadilla or a chicken quesadilla. I make them in the George Foreman grill because then you get a crispy quesadilla without using any butter or grease. Just get your tortilla, layer the cheese, meat and veggies, and cook until cheese is melted and everything is warmed. For the pita, which you could also make with steak, I just put shredded cheese, veggies, and chicken in the pita and kept all of them cold.

Pepperoni Pizza Sandwich by Mary Ann
I take two slices of bread and spread soft butter on the outer sides.Then I spread pizza sauce on the inside of one piece and put in on the hot griddle. Next comes a layer of mozzarella cheese, a layer of turkey pepperoni (a healthier option, not as greasy), and another layer of cheese. I spread pizza sauce on the inside of the other piece of bread and place that slice of bread, sauce side down on top of the layer of cheese. From there on out it is treated as a grilled cheese sandwich. You can also make these with just cheese, or any other veggies. My son likes them with pepperoni best.

Whats in Your Lunchbox? Finger-Picking Chicken Balls, Mini Caramel Apples, Mini Bagel Sammies, and Fruit Parfaits with Homemade Granola

When my son started first grade this year and was going to be gone all day, I decided that he was going to take a lunch from home. I wanted to do more than just normal sandwiches and make it fun, so I am going to share a couple of things that he has in his lunch each week. I also pack a lunch for my 16-year old brother, so keep in mind these are all good for any age, even me. First, the chicken balls. How cute are those? They are good cold or warm and you can send some ketchup in a little container for dipping. They were a big hit, as were the mini caramel apples. We made some with butterscotch chips and some with peanut butter chips. Everyone liked the peanut butter variety better. My son was really proud to take those because he helped me make them the night before. Then the mini bagel sammy, kind of fun and totally adaptable to any kind of sandwich toppings and fillings. The fruit and yogurt parfait was loved because of the homemade granola, I even had one myself for breakfast. By the way, I made a batch of that granola which disappeared in less than 24 hours and it was requested I make more. I doubled it the next day and it only lasted 36 hours! On a side note, I did send a cold ear of corn and edamame in their lunches and both were enjoyed. Creativity and Variety are key to not getting bored with Lunch!

Finger-Picking Chicken Balls adapted from Annabel Karmel's Lunch Boxes and Snacks

Makes about 20 chicken balls

1 large Granny Smith apple, peeled and grated

2 small, skinless, boneless chicken breasts, cut into chunks

1 onion, chopped

1 Tbls chopped fresh parsley

1/2 tsp dried thyme

1/2 cup unseasoned bread crumbs

1 chicken bouillon cube dissolved in 1 Tbls boiling water

salt and black pepper

flour for coating

1 Tbls canola oil

cooking spray

Using your hands, squeeze out some of the excess liquid from the grated apple. Put the apple, chicken, onion, parsley, thyme, bread crumbs, and chicken bouillon into a food processor. Process until a smooth mixture forms a ball. Season with a little salt and pepper.

With your hands, form the mixture into about 20 balls, roll in flour, and fry in the oil,( I added a little cooking spray as well) for about 10 minutes, until lightly golden and cooked through.

Mini Caramel Apples from Family Fun Magazine
4-inch lollipop sticks
Melon baller
Granny Smith apples (one apple makes about 8 mini apples)
Butterscotch or peanut butter chips
Chopped nuts, nonpareils, sprinkles, shredded coconut (optional)
Small paper candy cups

Step 1 First, cut the lollipop sticks in half at an angle (the pointy end will go into the apple pieces easier). With the melon baller, scoop little balls out of the apple. Each ball should have a section of apple peel. Push half of a lollipop stick into the peel of each ball. Pat the apple pieces dry.

Step 2 Melt the chips according to the package directions. Dip and swirl the mini apples in the melted chips, then roll the apples in nuts, sprinkles, nonpareils, or coconut, if desired. Place the mini apples in paper candy cups to set.

Mini Bagel Sammies by Mary Ann

mini bagel

Garden Vegetable Cream Cheese, 1/3 less fat

turkey, ham, or whatever lunchmeat you want

baby spinach leaves

thinly sliced cucumbers

matchstick carrots

thinly sliced tomatoes

alfalfa sprouts

Spread a small amount of cream cheese on both sides of mini bagel. Layer lunchmeat, spinach, cucumber, carrots, and sprouts on top. Place tomatoes in a separate baggie to be added later, so it doesn't make anything mushy. Put bagel half on top and pack!

Fruit Parfaits with Homemade Granola by Mary Ann

6 oz container yogurt, or spoon desired amount of Greek yogurt into plastic container

Homemade Granola (try this Maple-Pecan Peach Granola, it is yummy!)

cut up fruit of your choice, grapes, bananas, berries, whatever packs well

Pack the granola in a plastic container. Put the fruit in separate container or sandwich baggie and assemble parfait when lunch is to be eaten. If using Greek yogurt, you might swirl in a little honey.

Meatball Marinara Pita Pocket

Since we have been packing and moving this past week, I needed something fast and easy, that also tasted great. I usually make my own meatballs, but I found some lean turkey italian seasoned meatballs at the store that were on sale and decided to try them. Yum! I bought marinara sauce and added a can of beans, then pureed it so there were no big pieces of tomato (for my husband) and no visible sign of beans (for my daughter). Add some shredded zucchini to the sauce and you have got a great, healthy, fast dinner.


Meatball Marinara Pita Pocket

12 lean turkey meatballs with Italian seasoning

1 jar marinara sauce

1-15 oz can cannellini beans, drained and rinsed

1 1/2 cups shredded zucchini

4-6 pitas, cut in half

shredded mozzarella cheese

Place sauce and beans in blender and puree. Put sauce into a large skillet and add meatballs and zucchini. Heat until warm over medium heat. Cut meatballs in half (makes it easier to eat). Open a pita half and spoon a few meatball halves and sauce into the pita. Sprinkle with mozzarella cheese and serve.

Garlicky Garbanzo Burgers

I love looking at the newspaper on Wednesday because I know that is when they print the Food section. Lately they have had some great recipes. We had these burgers along with Zucchini Soup (posted below) for a great meatless meal!

GREAT GARLICKY GARBANZO BURGERS adapted from The Deseret News

Start to finish: 20 minutes
1 1/4 cups bread crumbs

4 cloves fresh garlic

1 small onion (for about 1/3 cup finely minced)

1/4 green bell pepper (for about 1/4 cup minced)

1 can (15 ounces) chickpeas (garbanzo beans)

1 large egg

1/2 teaspoon black pepper

1/4 teaspoon salt, or to taste

2 Tbls olive oil

1/3 cup all-purpose flour

1/4 cup fat free mayonnaise

1 tablespoon fresh lemon juice

1/2 teaspoon extra-virgin olive oil

4 sandwich buns, for serving

4 lettuce leaves, for serving

4 tomato slices, for serving

Put the bread crumbs into a medium-size mixing bowl. Set aside.
Peel the garlic, and drop the cloves through the feed tube of the food processor with the motor running to finely mince them. Peel the onion, cut it in quarters and place them in the food-processor bowl with the minced garlic. Cut the bell pepper piece into quarters, and add them to the processor bowl. Pulse the motor until the onion and pepper are finely minced but not mushy, stopping once or twice to scrape down the sides of the bowl. Add the minced vegetables to the mixing bowl with the breadcrumbs.
Open the chickpea can and pour 2 tablespoons of the liquid from the can into the processor bowl. Then drain the chickpeas into a colander, discarding the remaining liquid, and rinse the chickpeas under cool tap water to remove excess sodium. Shake the colander to remove as much water as possible, and add the chickpeas to the processor bowl. Add the egg. Pulse just until the chickpeas are finely chopped but still have some texture. Add the chickpea mixture to the mixing bowl, along with the black pepper and salt. Stir until all of the ingredients are well mixed. Taste the mixture and season with additional salt if necessary.
Begin heating the oil in an extra-deep 12-inch skillet over medium-high heat. Shape the mixture into patties by first squeezing 1/4 of the mixture in your hands to make a tight ball. Flatten the ball into a patty, making it as thin as you can before it starts to crack. Repeat with the remaining mixture to make three more patties. Pour the 1/3 cup of flour onto a plate, and dredge the chickpea patties lightly in flour on each side. (Discard any remaining flour.) Add the patties to the hot oil, and fry until golden brown on each side, about 3 minutes per side.
While the patties cook, stir together the mayonnaise, lemon juice and olive oil in a small bowl. Set aside.
To serve, remove the patties from the skillet and place each on a bun. Top with lettuce, tomato and 1 tablespoon of the lemon-mayonnaise mixture (or to taste).
Yield: 4 servings.