Smashed White Bean and Avocado Sandwich

This is a great no-cook sandwich to add to your dinner rotation.  If you can’t find sprouts, no big deal – leave them off the sandwich.  Or try this sandwich using black beans instead of white beans.  Recipe serves 4.

What you’ll need:

  • 1 15-ounce can white beans, rinsed and drained
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 slices multigrain bread
  • 1 small red onion, thinly sliced
  • 1 seedless cucumber, sliced thinly
  • 4 to 5 ounces sprouts
  • 1 avocado, pitted, peeled and thinly sliced

What you’ll do:

  • In a medium bowl, combine the beans, oil, salt and pepper.
  • Roughly mash with the back of a fork.
  • Divide the bean mixture equally among 4 slices of bread.
  • Top with the onion, cucumber, sprouts and avocado slices.
  • Top with the remaining bread and cut in half, if desired.

Recipe and image from Real Simple.

So what are you waiting for…Get dinner on the table!

Halibut with Sugar Snap Pea Salad

Dress up crunchy snap peas with sesame seeds, lime juice, and ginger to contrast with the mild, simply seasoned fish.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon lime juice
  • 1 teaspoon grated fresh ginger**
  • 2 tablespoons olive oil
  • 4 cups sugar snap peas, strings removed
  • 1 small red onion, thinly sliced
  • 1 tablespoon sesame seeds, toasted
  • 4 6-ounce pieces halibut
  • 1 lime, cut into wedges

What you’ll do:

  • In a large bowl, combine the lime juice, ginger, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Add the snap peas, onion and sesame seeds.  Toss to coat.
  • Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat.
  • Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Cook about 3-5 minutes on each side.
  • Serve with salad and lime wedges.

**You can purchase a “knob” of ginger fairly inexpensively.  You won’t use it all at one time, so store it in a zip lock bag in the freezer so none goes to waste.**

Recipe and image from Real Simple.

So what are you waiting for…Get dinner on the table!

Mojo Chicken

This Cuban-inspired chicken dish is a great way to prepare bone-in chicken breasts, which are typically cheaper than boneless chicken breasts.  Serve with yellow rice.  Recipe serves 4.

What you’ll need:

  • 1/2 cup orange juice
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 4 bone-in chicken halves, skin removed

What you’ll do:

  • Combine the juice, olive oil, lime juice, garlic, paprika, oregano, salt and red pepper flakes in a large plastic bag.
  • Add the chicken, seal and marinate in the refrigerator for at least 1 hour and up to 3 hours.
  • Preheat the oven to 375 degrees.
  • Place the chicken in a 13 x 9 baking dish that is coated with cooking spray.
  • Bake, covered, for 20 minutes.
  • Uncover and bake for 25 more minutes or until the chicken is cooked through.

Recipe and image from Health magazine.

So what are you waiting for…Get dinner on the table!

Chipotle Sloppy Joes

Add Mexican-inspired spice to this traditional family favorite. Serve with your favorite coleslaw for an easy side.  Recipes makes 5 servings.

What you’ll need:

  • 2 1/2 cup sliced sweet onion
  • 1 can chipotle chiles in adobo sauce
  • 1 pound ground sirloin
  • 1/2 cup chopped green bell pepper
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 (8-ounce) can tomato sauce
  • 5 hamburger buns

What you’ll do:

  • Heat a non-stick skillet over medium-high heat.
  • Coat pan with non-stick cooking spray.
  • Add the onions; cover and cook for 8 minutes or until golden brown, stirring frequently.
  • Remove from heat and set aside.
  • Remove 1 teaspoon adobo sauce from the can; set aside.
  • Remove from chipotle chile from the can; chop and set aside.**
  • Heat a large nonstick skillet over medium-high heat.
  • Coat the pan with cooking spray.
  • Add the beef to the pan; cook 4 minutes or until browned, stirring to crumble.
  • Add the bell pepper to the pan and saute for 2 minutes.
  • Stir in the chopped chipotle chile and the sauce plus the tomato paste, salt, cumin and tomato sauce.
  • Cook for 3 minutes, stirring occasionally.
  • Spoon 1/2 cup beef mixture over the bottom half of each bun and top with onions and the top half of the bun.

**You can freeze the remaining chiles and sauce in plastic bags.  Simply thaw the next time you need only one chile.**

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Strawberry Cream Cheese Waffle Sandwiches

Serve breakfast for dinner tonight!  Feel free to use any fruit if strawberries aren’t in season or you’re just not a fan of this berry.  Recipe makes 4 sandwiches in under 20 minutes.

What you’ll need:

  • 4 ounces reduced-fat cream cheese (about 1/2 cup)
  • 4 teaspoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup sliced strawberries
  • 8 frozen multigrain waffles, toasted

What you’ll do:

  • Mix together the cream cheese, the brown sugar and the cinnamon until smooth and creamy.
  • Gently fold in the strawberries.
  • Spread 3 tablespoons of the mixture on top of 4 waffles.
  • Top with the other waffle half.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!