Mushroom Ricotta Open-Faced Sandwiches

As I’ve mentioned before, I’m working to incorporate more meatless meals into our life and this recipe was perfect for that! I love mushrooms and this open-faced sandwich did not disappoint. Sautéed mushrooms and onions top a piece of crusty bread with ricotta and then topped with mozzarella cheese and baked in the oven until crispy. YUM!!

I paired our sandwiches with a salad and a glass of red wine, but this would make for a great appetizer too!

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Turkey Sloppy Joes

Sloppy Joe sandwiches are one of the meals that remind me of being a kid. We used to eat them pretty regularly, but with the sauce that comes from a can. I’ve made them several times for my kids and found that if I put anything between a bun, my son will eat it. That’s a win in my book especially since he seems to be getting more picky by the day!

I loved this recipe and the fact that I had just about everything in my pantry and fridge to make it. I used ground turkey in place of ground beef to make it a bit more healthy. I’ll use onion rolls next time, but my kiddos loved it with fried onions on top for a little crunch.

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Grilled Steak Pita

My kids love anything between two slices of bread and these grilled steak pitas were a big hit! I loved that they were quick and easy to make. Life has been pretty busy lately with work, I started another side gig, sports and my husband traveling for work everyday for the last 2+ months. Needless to say…..dinners have been pretty quick and nothing fancy. Can you tell from the lack of posts lately? I’m hoping things will slow down a little and we can have dinners where we sit at the table and talk instead of running out the door eating.

With busy nights, I turn to our grill most of the time. It’s quick and I don’t have to worry about major clean up later. I loved gyros and this recipe reminded them of them, just taken up a notch with the grilled steak.

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Spicy Bacon Chickpea Burgers – Secret Recipe Club

It’s time for another Secret Recipe Club reveal! This month, my assignment was The Pajama Chef. Sarah is all about healthy, delicious recipes with a side of indulgence…right up my alley too! Though lately it’s been more indulgence. Sarah lives in Nashville with her husband Ben and their super adorable kitties. She has a great post about Four Things that will give you a little more insight into who Sarah is. I had a list of 5 recipes to make and narrowed it down to this recipe for Spicy Bacon Chickpea Burgers. They were a great change to a traditional burger and I was able to use up some leftover bacon (I know – how has leftover bacon!??!) and 2 cans of chickpeas in the pantry, along with some other staples I always have on hand. They were definitely a different type of burger and I really liked the flavor. I whipped up some a spicy mayo/ketchup dip and ate it with iceberg lettuce and sliced yellow tomatoes. I think next time I make them, I’ll serve them with a tzatziki sauce. The other recipes I was considering were: Southwest Veggie & Taco Rice Casserole, Pumpkin Cinnamon Swirl Bread, Maple Pecan Pear Scones and Ginger Banana Waffles. They’re all going on my list to make this fall!

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Sun Dried Tomato Meatball Sandwich

Whew, what a week! We’ve been running around like crazy and these are the times I have meals prepped and ready to make. I found this recipe while looking through some old pins on Pinterest and thought it would be a meal that everyone would enjoy…wrong. My little guy wanted no part of it, oh well…I’ll keep trying!

I’m not a huge fan of sun-dried tomato, but this pesto is amazing! It’s not too strong of flavor and adds depth to the meatballs. Turkey can sometimes be dry, but these meatballs were moist and were great for leftovers too! I know I’ll be making the mayo just to have on hand…it was so good! Of course you need to have an amazing roll with this sandwich. We always buy our rolls from a local Italian bakery – along with their amazing tomato pie!

1 lb ground turkey breast
1 egg, lightly beaten
2 Tbsp sun dried tomato pesto (I used Merzetta)
1 garlic clove, crushed
2 Tbsp fresh chopped parsley
1/2 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
4 hoagie rolls
8 slices Provolone cheese

Sun Dried Tomato Mayo
2 Tbsp sun dried tomato pesto
1/4 cup mayonnaise

Preheat oven to 350 degrees. Lightly spray a baking sheet with non-stick cooking spray and set aside.

In a large bowl, combine the ground turkey, egg, pesto, crushed garlic, parsley, bread crumbs and Parmesan cheese. Mix until just combined. Using a tablespoon cookie scoop, make meatballs. My mixture made approximately 2 dozen meatballs. Place the meatballs on the prepared baking sheet and lightly brush the tops with olive oil.

Bake for 15 minutes and then place under the broiler for an additional 5 minutes, until the tops are lightly browned.

While the meatballs are cooking, mix together the remaining two tablespoons of sun dried tomato pesto and mayo in a small bowl. Place in the refrigerator until ready to use.

To assemble the meatball sandwiches, place two slices of provolone cheese on each hoagie roll. Broil for a few minutes until the cheese has melted and the roll is toasted. Place 4 to 5 meatballs on each roll and then top with the sun dried tomato mayo. Cut in half and enjoy!

Source: Mom on Timeout

Avocado Egg Salad #TheSaladBar

The theme for August’s The Salad Bar group was AVOCADO. I like avocados but I don’t really do more than add slices to a salad or on a black bean burger. I struggled to find something this month and then I ran across several recipes for avocado egg salad. I make a very quick egg salad but this was a nice departure from my usual recipe. The avocado helped reduce the amount of mayo that I normally use and it was just as creamy plus all the added health benefits of eating avocado. This recipe made more than enough for two sandwiches. I’ll definitely be making it again!

1 medium avocado
2 Tbsp lowfat mayo or plain greek yogurt
4 hard boiled eggs
fresh parsley

Scoop the avocado into a medium bowl. Add in the mayo/greek yogurt and combine well. Season with salt and fresh ground pepper.

Remove the shells from the eggs and chop them up into small pieces. I used an egg slicer for my eggs. Finely chop the parsley. Add the eggs and parsley into the mashed avocado. Stir to combine.

Scoop onto bread or eat on crackers. Enjoy! document.write(”);