Just a quick post today because we’re having too much fun on our Spring break this week!
We started off the week by baking up some “oldies but goodies”…in other words, some of our favorite snacks we like to have on hand while we’re out and about having our fun!
And for something extra sweet… Irresistible Chocolate Granola(the hubs and I sprinkled this on top of sliced apples that were drizzled in warm peanut butter = one of my new favorite desserts!)
Since I’ve been blessed by having the hubs home more hours than he is away, I decided to cook up something “new” for dinner last night. It’s actually a new twist on an old favorite meal of ours…Sloppy Joes! I’m bringin’ in the
big new guns…veggies that is!
Veggie Sloppy Joes
(inspired by Vegan Planet)
Yields 6-8 servings
1 Tbsp extra virgin olive oil
8 oz. organic white mushrooms, chopped
3 frozen veggie burgers, thawed and chopped (I used Dr. Praeger’s California Veggie Burgers, which are vegan)
1 tsp ground fennel seed
1/2 tsp smoked paprika
1/2 tsp dried basil
sea salt and fresh ground pepper, to taste
2 cups organic marinara sauce (I used Trader Joe’s!)
shredded mozzarella cheese for topping (optional)
4-6 sandwich rolls (I used Trader Joe’s whole wheat hamburger buns for the princesses and the hubs and Udi’s gluten free for myself!)
Heat the oil in a large skillet over medium heat. Add the mushrooms and cook until softened, about 5 minutes. Add the chopped veggie burger, fennel, paprika, basil and salt and pepper to taste. Stir in the marinara sauce and simmer for about 10 minutes or until heated through and flavors have blended. Spoon the warm mixture onto rolls and serve. I also topped ours with a little sprinkle of mozzarella cheese!
My first attempt at making sweet potato fries! I don’t know why I haven’t cooked up these amazing little guys more often…OH YUM! The princesses weren’t a big fan of the new fries, they preferred the “regular” homemade ones. After washing up both potatoes, I cut them into “fries” and tossed them in a large ziploc baggie with a tablespoon of olive oil, fresh ground pepper, a little sea salt and a pinch or two of smoked paprika. I cooked them at 425 degrees for about 25 minutes, turning them halfway through. An easy, peasy and delicious side to our meal!
I’ve missed not being in the kitchen much this week, but it’s been worth the sacrifice because our time together as a family has been priceless, to say the least!
One of our highlights so far…The San Diego Safari Park to see the butterflies!
We’re off to have more good times before the week is over!
This post was also shared on Allergy Free Wednesdays!