Monday, March 19, 2012

Meatless Monday...Fail

Today I've been sort of wracking my brain on what to share for Meatless Monday since last night's dinner was a huge fail (Cheesy Quinoa Cakes= Greasy Crumbled Mess).  I sort of had high hopes that the Quinoa patties would knock my socks off, but after trying many different varieties (black beans, lentils and now quinoa) I'm beginning to think unless it's beef, it doesn't belong in a patty.  I know.  Sort of goes against my meatless standards.  I will give it one last try soon and will reveal my final conclusion.

So, with no wow-factor leftovers, I was forced to make a sandwich for lunch today.  I had some homemade guacamole on hand, some veggies, flat bread and monterrey jack cheese.  I figured surely this would make some kind of a good combo.  It was good.  Actually, it was awesome!  The kids looked longingly at my sandwich and asked for one bite.  Knowing that their bite equals three-fourths of my sandwich, I thought about saying, "No, my loves.  This is mommy's delicious sandwich, finish your peanut butter."  But, I remembered the whole sharing I shared.  And they loved it too.  They also finished it :(

Grilled Guacamole Melt

1 whole wheat flat bread circle, cut in half (could also use pita pockets or tortillas)
Smidge of butter
Thinly sliced monterrey jack cheese
2 Tbsp guacamole (recipe below)
4 thin slices of tomato
Thinly sliced red onion
2 Tbsp. shredded carrot

1)  Lightly butter one side of each flat bread half.

2) On one half of the flat bread layer the cheese.  Spread with guacamole and top with veggies.  Top with other half of bread and grill buttered side down over medium heat until golden brown.  Flip and grill the other side until brown and cheese is melted.

3) Eat in hiding, so you don't have to share.

2 Ripe avocados
1 roma tomato, diced very fine
1/4 C. red onion, diced very fine
1/4 C. cilantro, chopped
1/4 tsp. garlic powder (more or less to taste)
1/4 tsp. kosher salt (more or less to taste)
2 Tbsp. lemon juice
1 seeded jalapeno, chopped fine (optional)

Combine all ingredients and mash until smooth (or slightly chunky).  Chill, wrapped tightly in plastic before serving.  To store any remaining guacamole (but seriously, who has leftovers?) place in a small ziplock bag, being careful to remove all air from the bag creating a tight seal against the guacamole to prevent browning.

1 comment:

emily anderson said...

ummmm, hello. minus the jalapeno, this sounds fabulous!