What I Ate: Hummus & Cucumber Toast

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

Seriously, I feel guilty sharing something as basic as this breakfast, but I am seeking inspiration. I’m on a bfast quest for some weekly fun not sweet breakfasts. Come along!

Why does all the breakfast have to be a) sweet or b) eggs? Answer: it doesn’t. I’m making myself get creative and vary week-day breakfasts that aren’t sugary.
The Three Bite Rule - Savory Weekday Bfast Quest

I layered my English muffin with hummus and a couple slices of English cucumber. I love the English ones because they’re not as seedy as regular one.  I can see myself eating this before/after a morning workout or as a light late dinner after a work event too. I like the creaminess of this while not being cheese. I wasn’t striving for dairy-free but this fits that bill if you’re needing that. On the other hand, a sprinkle of feta on top would add some salt if you wanted more flavor!

Avocado toast would probably be my daily breakfast of choice but avocados are so dang expensive on this side of the country. Plus, they sometimes escape me and are brownish mush.

Disclosure: My real-life breakfasts are often eaten right off the cutting board while I buzz around getting ready. Breakfast-on-the-go is for real. This would easily sandwich-ize if you were taking it out the door with you. I have a new car so I do not take my breakfast on the go anymore!

What I Ate: Sweet Potato Taco

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

I was craving sweet potatoes and got it in my head that it should be the base of taco-night. I thought the sweet vs spicy seemed tasty and healthier than the average taco dinner of course with some tortilla chips & salsa on the side ;) Mine was some leftover taco chicken and Mr. J’s had ground venison.

Half the potato and fork-fluff/squish the flesh.
Top with black beans cooked with a little water, green pepper, and onion.
Add some taco-spiced chicken or ground beef.
Sprinkle with cheddar and enjoy!

The Three Bite Rule - Sweet Potato Black Bean Tacos

Mr. J had some ground venison that had been hanging out in the freezer.
The Three Bite Rule - Sweet Potato Black Bean Tacos
I loved this! The potato was good vehicle for this and sweet potatoes are a good way to get some additional colors & nutrients into the meal. I don’t know that Mr. J would ask for this all the time, but it was super quick (since our taco meat was already cooked) and it is always beneficial to have us eating beans and sweet potato. The little guy ate some plain sweet potato. He’s loving the pieces of food!

What I Ate: Angry Shrimp Wrap

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

I’m lacking on the eat-more-fish goal this year. Baby steps…speaking of, the baby is trying to take some steps. For this quickie we did a his/hers wraps. His was Chicken Caesar and hers was Buffalo Shrimp! I liked this for a really quick, easily customizable dinner. Although it is a sandwich, it isn’t your average lunch-box option.
The Three Bite Rule - Angry Shrimp

Ingredients:

burrito-size tortilla
lettuce/tomato/cucumber/pickles as you wish
~6 medium shrimp, pealed & deveined
4 tbs buffalo sauce
2 tbs blue cheese dressing

Directions:

Prep the shrimp: peal, devein, defrost as necessary.
Heat a small skillet to medium low heat and add in the shrimp and buffalo sauce. Toss and cook until warmed through (if the shrimp are fully cooked – about 4 minutes) or until the shrimp cook through (if the shrimp are raw – 5-6 minutes).
The Three Bite Rule - Angry Shrimp
While the shrimp cooks in the buffalo sauce, prep the veggies.
Top the wrap with the veggies, shrimp, and a drizzle of blue cheese.
The Three Bite Rule - Angry Shrimp
Wrap & enjoy!

This was pretty basic, as in simple…not being “basic”. Don’t even get me started with PSL and being “basic”. Such a lame descriptor.

This was tasty and just what I wanted. Again, not rocket-science, but this is real-life. It is definitely a whirl-wind to pick up the little dude at daycare, get home & see the pups, spoon feed the baby dinner, and then to know what’s up for adult dinner. It is a short window from 6-8pm to fit in baby playtime, dinnertime, bathtime, bottle & bed. Dinner sometimes just has to be dinner and this one hit the spot!

What I Ate: Grilled Sausages on Pretzel Rolls

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

My grocery store started carrying pretzel rolls back in April and I was so excited! I got some when I was making Smokehouse Burgers with caramelized onions, smokey aoli, mustard, and havarti cheese. Yum. That’s a repeater, for sure.
The Three Bite Rule - Smokehouse Burgers
The bakery still had had long shaped ones that I hadn’t gotten yet! I thought were just calling out for hot dogs, then I decided maybe they were too hefty for dogs so I went for grilled sausages. They were perfect!
The Three Bite Rule - Grilled Sausages on Pretzels
Sausage, peppers, and onions with dijon screams summer-baseball park-easy dinner to me. This isn’t rocket science, just a reminder that some things (i.e. rolls) need further thinking for the best fit (i.e. sausages versus hot dogs).

What I Ate: Pulled Pork Panini with Slaw

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

I had one colossal pork shoulder that I cooked in the crockpot months ago. The rest of it got frozen in about 4 batches for another 2-4 meals per batch. So. Huge. I didn’t want all of it to be the same so I was eyeing some of it to become paninis. How Sweet It Is made some pulled pork & beer cheese sandwiches and it made me think: I don’t put cheese with pulled pork nearly enough. I thought about boursin since that elevates a grilled cheese like woah, but I when it came around, I wasn’t feeling that texture. I wanted stretchy cheese!

The Three Bite Rule - Pork Panini with Slaw
I threw the slaw on these as a last minute for a crunch. People in the south are OK with slaw on their pork so I figured it was fine, or “authentic” for my paninis. Though, spell-check is NOT ok with the plural of panini.

Ingredients:

1 1/2 cups pulled pork
1/4 cup bbq sauce
sliced colby jack cheese
3/4 cup coleslaw
4 slices of bread

Directions:

Heat a panini press or grill pan to medium-high heat, brushed with olive oil.
Toss the pork into the bbq sauce. Then lay cheese onto the bread, topping with pork.
The Three Bite Rule - Pork Panini with Slaw
Put the first half onto the panini press or grill pan so the bread can start toasting and the cheese begins melting. Cook for about 3-5 minutes.
Top with slaw and 2nd piece of bread.
The Three Bite Rule - Pork Panini with Slaw
Grill for 2 more minutes just to toast the top slice of bread.
Slice & enjoy!
The Three Bite Rule - Pork Panini with Slaw
The tang of the bbq sauce with the sharp cheese and the cool slaw is perfect. Just perfect. It has everything I want in a sandwich. I think the panini bread crunch is wayyy better than just any old roll.

What I Ate: Quick Greek Quinoa Bowls

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

In an effort to mix up my lunch while still keeping it easy (and one-handed with the babe) I tossed together these quinoa bowls. I wanted something salad-y without lettuce. I was seeking farro or barley but came up short while grocery shopping. Really, I just wanted a different grain than I usually have but my grocery store is obsessed with moving everything around and I couldn’t find either one. It was a speedy shop while the little one napped in my cart and I figured I wouldn’t press my luck when he was happily napping. I made 2 servings and was glad to grab the other the following day.

The Three Bite Rule - Greek Quinoa Bowls

Ingredients:

Quinoa
tomatoes
English cucumbers
feta
Greek salad vinaigrette: 1/4 cup red wine vinegar; 1/4 cup olive oil; 1/2 tsp dried oregano; 1/2 tsp dried basil; 1 tsp lemon juice

Directions:

Cook the quinoa according to the package and spoon into bowls. I used about 1 cup prepared for each bowl.
The Three Bite Rule - Greek Quinoa Bowls
Chop and mix together the veggies and cheese
The Three Bite Rule - Greek Quinoa Bowls
Shake the dressing ingredients together in a jar.
Add in a little dressing and toss. Spoon veggies on top of the quinoa.
The Three Bite Rule - Greek Quinoa Bowls
Enjoy!

I ate one serving immediately and loved the warm-ish quinoa and the cool veggies. The tang from the vinegar dressing was perfect with the veggies and to season the quinoa a bit. The next day it was still good and I didn’t need more dressing. It might not be great a 3rd day as the sliced tomatoes could be a bit mealy by then. Prepping the quinoa and mixing the veggies the day you’re eating it would still make for an easy lunch too, or using whole cherry/grape tomatoes would give it a bit longer of a fridge-life.

The Three Bite Rule - Greek Quinoa Bowls

What I Ate: Turkey Kielbasa and Peppers

It is officially time for maternity leave. “I’ll be back”. In the meantime, I have a few goodies to share out here in the blog-o-sphere until I come back. Enjoy!

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

This is seriously so easy it is ridiculous but it was just what I was after for a really quick dinner plan, conducive to leftovers, and only needing a few ingredients. Rice, turkey kielbasa, red onion, green peppers, ready-made sauce, brown sugar. Poof! Dinner!

You could always get your own sauce in there and throw in other veggies. Whatever floats your boat.

The Three Bite Rule - Kielbasa & Peppers

Ingredients: (serves 3)

1 link turkey kielbasa (or regular, or brats, or chicken sausage, or you get the gist)
1 green bell pepper
1/2 red onion
1/4 cup teriyaki sauce
1/4 cup brown sugar
brown rice

Directions:

Start cooking the rice according to that you’re using. (I used instant brown rice that needed 10 minutes once the water boiled)
Slice the kielbasa, pepper, and onion into chunks.
Heat a large pan and start cooking the onion & kielbasa over medium heat for about 3-5 minutes, until the onion starts to soften.
Add in the brown sugar and teriyaki sauce mixing well.
The Three Bite Rule - Kielbasa & Peppers
Add in the green pepper and cook for 5 minutes to combine well and for the sugar to melt.
Optional: taste and add in a splash of water if it is too strong flavored.
The Three Bite Rule - Kielbasa & Peppers
Reduce heat to low.
Serve over rice and enjoy!

This is so easy but I think the real trick is not to over cook the peppers while not undercooking the onion. The onion needs to soften and the peppers need to still have a crunch…they don’t cook the same amount of time. The kielbasa has good flavor and is fully cooked, so it really is just absorbing flavor and heating through. Mr. J would choose white rice, but with a sticky, tangy, and sweet sauce on it, he’ll accept brown rice.

The Three Bite Rule - Kielbasa & Peppers

What I Ate: Chili over Cheddar Cornbread Waffles

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

Awhile back I was wanting to make something crazy in the waffle iron. There’s a restaurant I heard about in Syracuse, New York, called Funk ‘n Waffles, that puts all sorts of cra-zy things onto waffle irons. I loved the crispification it sounded like would come from cooking on a waffle iron. I literally had “cook something weird as a waffle” on my ideas of foods to blog. I used a cornbread mix with cheddar as the base topped with chili.
The Three Bite Rule - Chili over Cornbread Waffles

I tried a bacon hashbrown thing that failed miserably. It stuck and never crisped so I ended up tossing it into a frying pan to salvage it. I didn’t end up blogging it because I felt defeated, and tired, and pregnantly-hungry, and I blame my waffle iron. My waffle iron is really some plates that insert into my panini press/griddle. I loooove that they aren’t all separate appliances (since I make waffles mayyybe once a year) but it means that the nooks are pretty shallow…1/3 the depth of a Belgian waffle iron. That’s probably the ticket to more surface area for cooking crazy things. This time I stuck closer to waffle batter and made cheddar cornbread waffles for some nooks the leftover chili could rest it. Such a winner.

Ingredients:

cornbread batter prepared
some extra milk/water to loosen the batter (~1/2 cup)
1 1/2 cups shredded cheddar cheese
2 green onions, chopped (optional)
2 cups chili

Directions:

Prepare cornbread according to the mix or according to the cornmeal, then add the cheese & green onions if using them.
The Three Bite Rule - Chili over Cornbread Waffles
Add in a little extra milk or water to loosen it enough that it drips off the whisk like pancake/waffle batter.
Ladle onto the waffle iron and cook until crisp. (mine takes about 4-6 minutes)
The Three Bite Rule - Chili over Cornbread Waffles
Serve waffles topped with chili and some extra cheese.
The Three Bite Rule - Chili over Cornbread Waffles
Enjoy!

I liked this platform. The chili was leftover and would have seemed like a bit less if we just ate it straight up. I probably had a size-able serving for 1 of chili but with the waffles, this fed two of us for dinner. Bam! Leftover magic! It was great to just have to prep the waffles while defrosting & warming the chili.

If you’re a big waffle person you could definitely prep the waffles and freeze them when batching up leftover chili. Then they’d just go in the toaster or oven when it was time to serve!

What I Ate: Apple Cinnamon Rolls

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

I “made” these with pears at the pear-picking-party during the pear cook-off and then of course I’m still using the huge supply of apples we picked. It is a great tweak on a pre-made breakfast option. I love it. Also, work is so nuts right now that I can’t even think beyond about 4 ingredients. I’ll re-surface after Thanksgiving. Is it Black Friday yet?

The Three Bite Rule - Apple Cinnamon Rolls

Ingredients: (makes as many rolls as come in the package)

Refrigerated cinnamon rolls with frosting
2 apples chopped
2 tbs brown sugar

Directions:

Preheat the oven to 350-degrees.
Add the chopped apples to a flat pan with brown sugar over medium heat.
Cook 5 minutes until softened, but not mushy.
The Three Bite Rule - Apple Cinnamon Rolls
Pop open the cinnamon roll can and place into a sprayed baking dish.
The Three Bite Rule - Apple Cinnamon Rolls
Spoon the cooked apple over the top.
Using a knife, press some apple chunks into the cinnamon roll layers.
The Three Bite Rule - Apple Cinnamon Rolls
Bake 20 minutes (or according to your cinnamon roll package).
The Three Bite Rule - Apple Cinnamon Rolls
Spread the frosting over the top. (Tip: dab it out of the package then spread when it starts to melt a bit)
Apple Cinnamon Rolls - The Three Bite Rule
Yum. These are fantastic. The apple flavor is so good with the cinnamon in the roll. The frosting is really non-negotiable. Trust me. Don’t skip it. They’re gooey and soft with apple for texture and sticky sweet frosting.
The Three Bite Rule - Apple Cinnamon Rolls
You could always make your own cinnamon rolls, but aren’t you too hungry for that in the morning? I know I am! Cook the apples in advance and you’ll be on your way even faster.

Make it for Thanksgiving with some dried cranberries getting rehydrated with some cider or orange juice with the apples & brown sugar. Or cook up berries and use that instead of apples!

Caramel Apple Cider

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

Apple cider is one of my favorite flavors of fall. This fall, as I’m 7 months pregnant, I’ve been heating it and drinking it on the way to work. It helps me pretend I have all the coffee I can drink. Helps.

I was digging around to figure out why hot cider at fancy places tastes so different. Then I discovered Betty Crocker had the secret! It is heavy cream! Don’t bail on me, hear me out. This is amazingly apple and caramel flavored with just a touch of creaminess.
The Three Bite Rule - Caramel Apple Cider

Ingredients:

(for 2 mugs or 1 travel mug)
3 tbs brown sugar
3 tbs heavy cream
3 cups apple cider
1/2 tsp cinnamon
1/2 tsp vanilla extract
whipped cream for garnish (optional)

Directions:

Heat brown sugar and cream until bubbly and dissolved.
The Three Bite Rule - Caramel Apple Cider
Add cider, vanilla extract, and cinnamon, cooking until heated through.
The Three Bite Rule - Caramel Apple Cider
Divide into 2 mugs.
The Three Bite Rule - Caramel Apple Cider
Optional: top with whipped cream, cinnamon, and caramel ice cream topping while playing some coffee house jams.
The Three Bite Rule - Caramel Apple Cider
This is so decadent. I have it for dessert…warmed cider is the morning version. It is super sweet but you definitely taste the caramel and apple. You could always add in a splash of rum, vanilla vodka, whipped cream vodka, or the spiking of your choice.