Skip to main content

Panini & Potatoes

Now that we`re over the Easter break it`s time to hop right back on track. Monday I really didn`t feel like cooking a real meal so I opted for sandwiches. I made Turkey-Ham-Cheddar-Avocado Panini`s. Normally we`d have potato chips or french fries on the side, but I made smashed potatoes instead that I found on the back of 'Compliments Brand Red Petites Potatoes'

Roasted Smashed Greek Potatoes
  • 2lbs red mini potatoes
  • 1 head garlic, peeled
  • 4 sprigs oregano
  • 2 tbsp extra virgin olive oil
  • 1/2 cup crumbled feta cheese
  • 1 tbsp fresh lemon juice
Toss raw potatoes together with garlic, 2 sprigs of oregano, olive oil, saltand pepper in a roasting pan. roast in a 400 degree F oven until tender, about 40 minuntes. Transfer to a bowl and lightly smash potatoes. Stir in feta cheese, remaining leaves of oregnao and lemon juice. Add salt and pepper to taste. Serve warm.

I can`t believe that I made potatoes without butter! And I can`t believe that they turned out tasty and overall was a better choice than deep fried fries. The panini was good as well. I really, really, REALLY would`ve loved bacon on it, but for health`s sake I`m glad I left the bacon sitting on the shelf at the grocery store this time.


Post a Comment

Popular posts from this blog

Aztec Blend

I was at the Bulk Barn last week and decided to try out one of their rice blends. It is Aztec Blend #1656. It includes colusari red rice, long grain brown rice, split peas, and amaranth. I had no idea what some of those ingredients were but figured anything's worth a try, right? When I got home I looked up colusari rice & amaranth. Colusari rice is a burgundy-colored chewy rice that has a light nutty-popcorn-like flavor and amaranth is actually an herb.

It was very simple to prepare & actually pretty good. The peas were a little crunchy which added nice texture. I was surprised that both kids really liked it.

Banna-Nutella Tortilla Wrap

While standing in the grocery store line last week I was flipping through a cooking magazine and came across this idea.  I thought it was the perfect after school surprise for Christian.

First I spread the nutella on a tortilla.

Then I put a peeled banana on it.

Rolled it up...

...and it was ready to eat.

Christian shared it with his little brother and they both gobbled it up.  A little messy... for Alexander especially, but worth it.

Asian Cabbage Mango Slaw

I saw this recipe and knew that we had to try it!  Actually, this recipe was my inspiration behind having an Asian-inspired BBQ meal.  The idea of mango in my slaw felt very summery to me and it was a great way to have a BBQ side without the calories of our typical mayo-based salads.

It was a pretty simple dish to make.  Below, you'll see everything tossed in the bowl.  FYI, I shredded the cabbage with a knife and the carrot with a box shredder. 

The marinade called for rice vinegar (which I didn't have), but I had just learned that I could sub with white wine vinegar. Mixed it all up and threw in some sesame seeds and it was ready.  I put it in the fridge for a few hours, but I could've just given it 15 minutes to let the flavors marinade a little. Asian Cabbage Mango Slaw (6 servings.  Serving Size 1/2 cup) 2 cups shredded cabbage 1/2 cup shredded carrots 1 mango a bunch of green onions, chopped 3 tbsp rice vinegar, I used white wine vinegar 1/2 lime, juiced 1 tbsp soy s…