Teriyaki Boca Burgers

These are so good, I can't get enough of them! I've had them several times the past few days for lunch and dinner both!

You can do these on the grill or stove top. I find both Boca Burgers and Sunshine burgers taste much better either of these ways versus the microwave, where they come out kind of soggy and tasting like the school cafeteria burgers of the 70's and early 80's.

For Each Burger:

Boca Burger Patty

pineapple slice

teriyaki sauce(about 2 tablespoons)

Swiss Cheese slice

red onion slices

lettuce

tomato slice

buns(I like whole wheat)

While the burger is grilling or frying I also am grilling or the pineapple slices and red onion slices. Once the Boca Burger begins to thaw I add about a tablespoon of teriyaki sauce on each side. When the burger is almost done I add the red onion slices and top with the swiss cheese until it melts. Serve on bun with lettuce, tomatoe, and a little mayo.

You can add other condiments, but this is SO good you don't want to add too much to take away the flavor. Even my picky meat eaters will eat a Boca Burger served this way!

It's A Wrap!

Wraps and pita's have to be one of our favorite summer time lunches or light suppers, as both can be made without the hot oven on ,and because most ingredients are fresh, they are cool!

Like a pita, you can add just about anything you like to a wrap and get creative with combinations or theme.

I made this one today:

First I chopped up some fresh veggies(green and red peppers, spinach, red onions, tomatoes, and some shredded cheddar:

Meanwhile I was preparing a new batch of Tamari Roasted Chickpeas(link to recipe a few posts down)These are great on just about anything, and add some protein!

To prepare I spread a couple of tablespoons of cream cheese. You can use any kind you like, today I used my favorite onion and chives flavored.

I then layer all the other ingredients onto the cream cheese:

Roll up tightly and cut in half. Enjoy right away, or wrap in plastic wrap and store in fridge or lunch box until ready to enjoy.These make a nice on the go meal as they can be ate on the run. We take these on our hikes often. You can skip the cream cheese and add a salad dressing of your choice. With the chickpeas, Annies Asian Sesame Dressing goes quite well. I wouldn't recommend dressing if you're making these to eat later as they will get soggy, where with the cream cheese, they stay nice all day.

Tamari Roasted Chickpeas!

I found a link on the web of this GREAT recipe, by the author herself. I have posted about these many times here before. These are great on top of salads, soups, in wraps or just to eat plain. Even my picky eaters will eat these like candy. We take them on hikes, and our hiking buddies all love them too!

Go HERE for the recipe and be sure to try them soon! You'll have to scroll down a ways to find them.

Stuffed Pitas

Need a quick meal without heating the kitchen on these hot summer days?(of course it's cold and rainy where I'm at, in JUNE!) Stuffed pitas are the answer!

Get creative and play around a little with your own preferences and likes. Two of my favorites:

Greek I make a dressing in the blender by mixing:

3/4 cup olive oil

juice from one squeezed lemon

1 tablespoon dried oregano

2 cloves garlic crushed

1/2 tablespoons dried basil

salt and pepper to taste

2 1/2 tablespoons balsamic vinegar

3 tablespoons Parmesan cheese

2 tsp sugar

I then warm each pita in the microwave for about 30 seconds(I use whole pitas vs. the already split ones. Then I cut about an inch or two off the top and layer in some lettuce(I like green leaf) cucumbers diced, tomatoes diced, kalamata olives pitted and split(about four whole making 8 halves) marinated artichoke hearts, a handful or so of garbanzos for protein, then I pour the dressing on(about 2-3 tablespoons per pita) and top with a little feta cheese. YUM!

I also do an Asian inspired pita, warming and cutting the pita as described above and layering in lettuce, sprouts(bean and alfalfa) tomatoes, shredded carrots, cabbage and the secret to making these really great is Tamari Roasted Chickpeas(recipe from Eat Cook and Be Vegan) then I top with Annies Asian Sesame Salad Dressing.

These are great to take on the go for hiking or picnics or those days you will be on the road. Just save your dressing in a separate container, and perhaps items like tomatoes that may make your pita soggy.

There are dozens of more ways to customize your pitas, you can do egg salad, Italian mixtures and more, have fun and enjoy!

Bow Ties with Black Beans

I got this one from a menu-mailer I use to subscribe to. I can't recall for sure which one it was, but my husband and 12 year old LOVED this one! My twelve year old ate three servings that night and enjoyed it for lunch the next day as well!

12 oz Bow Tie Pasta

3 tablespoons olive oil

1 bunch green onion, thinly sliced

2 1/4 teaspoons cumin

2 1/4 tablespoons fresh lime juice

1 cans black beans drained and rinsed

salt to taste

pepper to taste

12 cherry tomatoes, rinsed and halved

3 tablespoons fresh cilantro

Cook pasta according to directions.

While pasta is cooking, heat the oil in a saucepan over medium heat, add green onions and cumin and cook for 2 minutes, remove from heat and stir in the lime juice.

Add the beans and salt and pepper, toss to coat(this salsa can be made and refrigerated for up to one day in advance)

Just before draining the pasta, measure 1/2 cup of the cooking water into the black bean salsa. Drain the pasta, return it to the saucepan and add the bean mixture.

Cook over medium heat until the sauce is boiling and thick enough to lightly coat the pasta. Remove from heat and stir in cherry tomatoes and cilantro. Serve immediately.

Black Bean Tacos

I've been playing around with different bean taco recipes. I've made several using flour tortillas, corn tortillas, black beans, red beans, refried and more. This recipe I've made a few times and really enjoy.

1 Can Black Beans rinsed and drained

1/2 bag frozen corn(steamed or thawed)

1 cup thick salsa(like pace)

1 small red bell pepper diced

1 small green pepper diced

1/2 small red onion diced

3 green onions sliced, whites and greens

Thinly sliced cabbage

1 small diced tomato

shredded cheddar cheese

corn tortillas

First in one small skillet I saute the peppers and onions in small amount of olive oil until just barely tender.

Set aside, and in another skillet mix beans, corn and salsa until heated through:

Warm corn tortilla and layer first the bean mixture, followed by the pepper mixture, then top with cabbage, cheese and tomatoes! Yum!

You can also just add the pepper mixture without cooking. I like the crispness of the uncooked veggies, but like the flavor that's brought out through cooking. Either way is yummy.

Pasta with Beans and Spinach

I made this tonite, and thought it was quite tasty, although the kids all took one look and decided they weren't eating! Their loss. The one that finally did try it, loved it!

3- 15 oz cans diced tomatoes

2 cans white beans, drained

1 lb fresh spinach

4 cups penne pasta

1 tsp garlic

1 tbs oregano

2 tsp basil

Feta Cheese

Cook pasta according to package directions.

While pasta is cooking combine tomatoes, beans and seasonings. The last few minutes add chopped spinach.

Drain pasta, top with sauce and a little feta.