I can't help but wonder where the summer went
every year when ..
For me it's a time of bittersweet .. I love the fall for its college football .. crisp cool nights .. and beautiful leaves. At the same time .. it's a gentle reminder to savor these remaining summer days ..
I never want to take for granted throwing on some clothes .. shoes .. and simply walking out the door. Hanging out with the puppies in the back yard while The Chef grills us something for dinner .. listening to the laughter of kids playing down the block
So this past Sunday we took a chance to slow down .. we hung around the house .. with no epic schemes .. no lofty missions. A long walk outside through the neighborhood .. a bit of cooking .. reading .. nothing special.
As I do every weekend .. I tucked a few recipes into an envelope .. for one of my kids who lives far away. I'm always looking for ideas that are healthy .. inexpensive .. and easy to cook. These fit the bill .. Not only are they simple .. but delicious as well.
A perfect blend of flavors and not overly tomatoey .. like some can be. If you're looking for a bit of kick .. you could substitute 1/2 of your favorite bbq sauce. Or if you're like The Chef .. a dash or two of Tabasco or Sriracha would do nicely
Who says the mix has to become a sandwich? A few ideas .. On top of pasta with a bit of parmesan & a sprinkle of sea salt? Or .. maybe served with tortillas with a sprinkle of Mexican cheese .. some greek yogurt ..and salsa?
Added to your morning omelet?
~ Adapted from Clean Eating magazine | September 2014
- 2 Tbsp olive oil
- 1¼ lb ground pork (** or ground turkey or chicken)
- 1 medium red onion, finely chopped
- 1½ cups fresh sweet corn kernels (~ 2-3 ears corn, shucked and kernels removed)
- 1½ cups cooked white beans, such as navy or cannelloni (if using canned one 15-oz can)
- 1 Tbsp seasoning blend (** a couple that would be good: McCormick Montreal Grill Seasoning or Mrs. Dash seasoning for poultry)
- 2 Tbsp organic brown sugar (** or coconut sugar)
- 1 Tbsp Worcestershire sauce
- 1 cup tomato sauce (8 ounce can)
- 4 whole wheat sandwich thins (** or Udi bread if you're wanting a gluten-free option)
- For serving: Tomato slices, avocado, onion slices, spinach
- In a 12" skillet, over medium heat, add the oil, red onion, and garlic. Saute until the onion has softened (~ 3 - 4 minutes)
- Add the pork & cook until opaque, breaking up with a wooden spoon (~ 8-10 minutes).
- Meanwhile, in a small bowl, mix the grill seasoning blend, brown sugar, Worcestershire sauce and the tomato sauce.
- When the pork is opaque, add the sauce, corn, and white beans. Turn the heat down to simmer and cook the sloppy mixture for 10 minutes.
- Adjust seasoning to taste
% Protein: 43%
% Carbs: 51%
% Fat: 9%