Sweet Potato Pockets with Kale, Sausage & Lentils

A perfect fall twist on the beloved hot pocket. 

I first saw this recipe on Natalie’s blog and really like the idea of putting sweet potatoes and lentils with kale in a calzone.  But, Frog Prince and I aren’t a big fan of some of the spices in the original recipe. 

So, I set to work and decided to put one of our favorite fillings inside the pockets – the filling from our sweet potato risotto.  Oh. My. Goodness.

These were a huge hit!

Sweet Potato Pockets with Kale, Sausage & Lentils – Inspired by The Sweets Life

Ingredients

• 1 recipe whole wheat pizza crust
• 2 medium sweet potatoes, peeled and cubed into 1/2-inch pieces
• 4-6oz baby bella mushrooms, cleaned and sliced
• 1 T minced onion
• 1 clove garlic, minced
• salt & pepper, to taste
• 1 C frozen chopped kale
• 1/2 C lentils, soaked
• 1/2 lb. Italian sausage
• Parmesan cheese

Directions

Begin by making the pizza crust dough, and when finished, set aside, covered. 

Next, boil your lentils.  To do so, first drain the water they have been soaking in.  Then, place the lentils in a saucepan, cover them with water and season with salt.  Turn the burner on to high and heat to boiling.  Reduce heat and simmer for 20 minutes.  Drain. 

Meanwhile, brown the ground Italian sausage.  Drain excess grease when the meat is cooked, and remove the sausage from the pan into a large bowl.

In the same skillet, add the cubed sweet potato, sliced mushrooms, garlic, onion and salt and pepper.  Sauté about 10 minutes until the sweet potatoes are slightly soft and the mushrooms have released all their liquids. 

Add in 1 C frozen chopped kale and heat until wilted.

Then, mix in the cooked and drained lentils. 

Remove the mixture and add it to the large bowl with the Italian sausage.  Stir until the mixture is combined. 

Divide the bread dough into 6-8 pieces, and roll each out into a small (4-6 inches across) circle. 

Place a scoop (about 1 C) of the sausage lentil filling onto one half of the dough.  Sprinkle Parmesan cheese over the top. 

Grab a small cup and put an inch or so of water in it.  Dip your fingers in the water and then dab them along the edge of the dough.  Bring the top half over to cover the filling.  Press tightly along the wet edges to seal.  Crimp with a fork, if desired.  Note – it works best to do this right on the greased/lined cookie sheet you are planning to bake these pockets on. 

Repeat until all pockets are filled. 

Using a knife, slice a little slit in the top of each pocket.  

Place into a pre-heated oven set to 425 degrees.  Bake for 15 minutes until lightly browned and puffy. 

Enjoy!

One-Pot Cheeseburger Pasta

Now that fall is here, bring on casserole season.  These comforting dishes are perfect for fall.  What I loved about this one, is that it provides a taste of summer in the form of a casserole dish. 

Better yet, it’s made in one pot.  Good tasting dinner, comfort food in October and one pot?!  That’s a winner to me. 

One-Pot Cheeseburger Pasta – Adapted from Number 2 Pencil

Ingredients

• 1 C (about 1/2 lb) ground beef and turkey mixture
• 2 T minced onion
• 1 (15 oz can) tomato sauce
• 8 roma tomatoes, diced
• 1 C chicken broth
• 1 C water
• 1/8 C ketchup
• 1 T spicy brown mustard
• 7-8 oz. whole wheat rotini pasta
• 1 C shredded extra sharp cheddar cheese
• Bacon and parsley for garnish
• salt & pepper

Directions

Brown the ground beef and turkey mixture in a large stockpot, seasoning well with salt and pepper.  Drain excess grease. 

To the same pot, add 2 T minced onion, 1 can of tomato sauce, 1 C chicken broth and 1 C water.  Add in about 7 oz. whole wheat pasta and bring the pot to a boil. 

Stir in roughly 1 C diced Roma tomatoes, 1/8 C ketchup and 1 T spicy brown mustard.

Reduce the pasta dish to a simmer, stirring frequently for about 10-15 minutes until the pasta is done.  Most all of the liquid should be absorbed at this point, but if you notice the liquid is lacking, add additional water during the cooking process. 

Remove the pasta dish from the heat. 

Stir in 1/2 C extra sharp cheddar cheese.

Garnish with remaining cheese, parsley and, if interested, crumbled bacon.

Enjoy!

Zucchini & Ham Tortilla Bake

This was an absolutely delicious way to use our garden’s abundance of zucchini, summer squash and tomatoes. 

I loved the flavor combination and how easy it was to put together in less than 30 minutes! 

You will too. 

Zucchini and Ham Tortilla Bake – Adapted from Better Homes & Gardens

Ingredients

• 1 large zucchini, quartered
• 1 large summer squash, quartered
• 1 medium red bell pepper, cut into 1-inch pieces
• 10-15 cherry or grape tomatoes
• 1 C diced, pre-cooked ham
• 1/2 tsp. minced garlic
• 1 tsp. minced onion
• salt and pepper, to taste
• White whole wheat tortillas (n=6), fajita or taco size recommended
• Shredded Monterrey Jack or Cheddar cheese

Directions

Prep the veggies.

Begin by sautéing the quartered zucchini, bell pepper and summer squash in a large skillet until liquid begins to release from the zucchini.  Add in the minced onion and garlic at that point.  If you normally use olive oil during sautéing, use a little here as well. 

Add in the diced ham and the tomatoes.  I recommend halving the cherry or grape tomatoes, but you could easily dice up a larger beef-steak or roma tomato.  Heat until the tomatoes and ham are warmed throughout. Remove from the heat. 

Meanwhile, preheat your oven to 400 degrees.  Place about 1/2 C of the mixture in the center of each tortilla. 

Top with cheese.  Roll up the tortilla and place it seam-side down into the bottom of a lightly greased 9x9 inch baking dish. 

Continue filling the other tortillas, leaving about 1/4 C of the zucchini mixture behind.  When all tortillas are filled and in the pan, arrange the remaining 1/4 C zucchini mixture over the top of the tortillas and sprinkle with a little shredded cheese. 

Place the tortillas in the oven and bake for 5-7 minutes, until tortillas have crisped. 

Enjoy!

Note: These are best eaten the day that you make them and they are quite filling.  Plan on 1 per person, especially if you have side dishes.  Make up just enough for your family or guests.  Then, reserve the extra mixture in a container in the fridge and use the filling to create the tortillas fresh when you are ready for the leftovers.  

Zucchini Mac & Cheese

Anyone else looking for something to do with their zucchini?!  Look no further, this delicious mac and cheese will have everyone asking for more zucchini.

Creamy, delicious and pleasing to the eye, this is a perfect summer dinner. 

Zucchini Mac & Cheese – Adapted from 2010 Version from FJiMK

Ingredients

• 1 1/4 C milk
• 1/2 lb. shell pasta (about 1/2 a 14 oz. box)
• 1 1/2 T white whole wheat flour
• 1/4 C Parmesan cheese (shredded or grated)
• 4-6 oz. Extra Sharp Cheddar Cheese, shredded
• 2 C shredded zucchini
• Salt & Pepper, to taste

Directions

Begin by shredding 2 C of zucchini.  Sprinkle with salt and allow the zucchini shreds to sit for 10 minutes while water moves via osmosis out of the zucchini.  Dump the zucchini into a strainer and strain the excess water, squeezing the zucchini so as to remove any remaining water.  Set aside. 

Meanwhile, bring your pasta to a boil following package directions.  When al dente, drain the pasta. 

In a large saucepan, whisk together 1 1/4 C milk with 1 1/2 T white whole wheat flour.  Set the pan on the burner and heat, stirring constantly, until mixture comes to a slow boil and thickens. Season with salt and pepper. 

Remove the roux from the heat and stir in 2/3 of the extra sharp cheddar cheese.  Allow the heat from the roux to melt the cheese, and stir occasionally as it does. 

When the pasta is ready, toss it with the shredded zucchini and the Parmesan cheese. 

Place 1/2 of the pasta zucchini mixture into a lightly greased 9x13 glass baking dish.  Top with half of the cheese sauce. 

Top with remaining pasta/zucchini and pour the rest of the cheese sauce over the top. 

Sprinkle the remaining extra sharp cheddar cheese over the top. 

Bake at 400 for 15-18 minutes until cheese on the top is melted and the dish is warmed throughout. 

Enjoy!

Cheeseburger Tacos

This recipe has been pinned on my Pinterest Dinner board for months… in fact, I may have originally pinned it last year.  The wonderful world wide web, so many great recipes, so little time. 

I finally decided to give this one a try, and both Frog Prince and I really enjoyed it. 

We think you will too. 

Cheeseburger Tacos – Adapted from Skinny Mom’s Kitchen, Kelly & Camille

Ingredients

• 4 flour or whole wheat tortillas (go larger than a fajita size)
• ~20 Roasted tomato halves
• Spinach
• 1/2 lb. ground turkey
• 1/4 lb. ground beef
• Montreal steak seasoning, to taste
• 1 tsp. dried minced onion
• 1 T mustard, spicy brown
• 1 T ketchup
• Cheddar cheese

Directions

Begin by browning the ground beef and ground turkey together in a large skillet.  Season with Montreal Steak Seasoning (low-sodium, McCormick) and minced onion.  Drain excess grease. 

Add in ketchup and mustard, stir to combine.

In the center of a large tortilla, place seasoned meat and cheese; feel free to add extra mustard, ketchup or even pickles! 

Top with tomatoes and spinach.

Roll up and toast lightly on a griddle or in a pan, if desired.

Enjoy!

Grilled Chicken with Summer Vegetables

There is something about grilled chicken that I love.  I’ve been tempted to grill up tons of chicken before it snows so we have delicious grilled chicken during the winter.  But, that just seems strange. 

Grilled chicken is for summer. 

I can’t believe I’ve waited as long as I have to pair it with sautéed summer vegetables.

I was inspired by Erin at $5 Dinners; her pork chops with zucchini and tomatoes looked delicious and that planted the seed. 

I am thankful because this dinner was delicious. 

Grilled Chicken with Summer Vegetables – Inspired by $5 Dinners

Ingredients

• 4 chicken breasts, or 8 chicken tenders
• Montreal Chicken Seasoning, low-sodium preferred
• 2 medium zucchini
• 1 medium summer squash
• 4 oz. baby bella mushrooms
• 1/2 C cherry or grape tomatoes, halved

Directions

Preheat your grill to medium, then place the chicken breasts onto the grill.  Sprinkle the Montreal Chicken seasoning (by McCormick) over the top.  Grill over medium heat, 4-5 minutes, and then flip over.  Season the other side and cook for 4-5 minutes. 

Cook the chicken for 20 minutes, turning every 5-10 minutes, until the chicken reaches an internal temperature of 180 degrees. 

Meanwhile, wash and quarter your zucchini, summer squash and bella mushrooms.  Place them in a large skillet and sauté with a spray of olive oil and dash of salt & pepper. 

Sauté them over medium heat for 5-7 minutes, until veggies are crisp-tender and mushrooms have released their liquid.

Add in the tomato halves.  Continue cooking for an additional 5 minutes. 

Serve the summer veggies over the chicken (and brown rice, if interested).

Enjoy!