Category Archives: Veggie

Southwestern Sweet Potato & Black Bean Patties

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These sweet potato patties were served at work for lunch and I knew I had to recreate at home. They can easily be a veggies burger, or bake them up as little patties or balls and nobody will even cringe thinking they’re eating a veggie burger! haha just kidding. Well, maybe kidding. If you’re comparing these buggers to a burger, they will definitely not seem the same. If you’re into sweet/smokey flavors then these will be a hit. The chef at work used this recipe from Minimalist Baker. I tweaked mine slightly for a bit more of a southwestern twist.

The Three Bite Rule - Sweet Potato & Black Bean Patties
I mixed up a big batch and Mr. J and I ate them in ball form over salad, the little one munched his in pieces. I formed a few into patties and froze them for another time. I baked them all and just turned a few times for a crisp exterior. Yum.

based on Minimalist Baker’s recipe
Ingredients:
2 sweet potatoes
1-1 1/2 cups brown rice
1 can black beans
3/4 cup corn
1/4 cup cilantro, chopped
1 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp cumin
1 tsp Worcestershire sauce
1/2 tsp liquid smoke
drizzle with sour cream/salsa/liquid smoke as dressing

Directions:
Boil/bake/microwave sweet potatoes until fully cooked.
Cook the rice.
Rinse the beans. Add half into a bowl and mash with the back of the spoon. Then add in the other half of the beans and the rice goes in.

The Three Bite Rule - Sweet Potato & Black Bean Patties
Preheat the oven to 375-degrees.
Add the cooked sweet potatoes and corn, then cilantro, paprika, cumin, finally chili powder. Mix well (I used my stand mixer but a spoon would be fine too). Add a splash of Worcestershire sauce and a splash of liquid smoke and mix again.
The Three Bite Rule - Sweet Potato & Black Bean Patties
Form into patties, burgers, or balls. Then bake on a sprayed baking sheet for 30 minutes, flipping halfway through.
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Enjoy!
The Three Bite Rule - Sweet Potato & Black Bean Patties

I love the smokey flavors from the paprika, cumin, and liquid smoke. The corn and cilantro seem quite fitting here without quite being a taco salad. I kept the same flavors going with a little smokey dressing of sour cream, salsa, and liquid smoke. and tossed together some greens, tomato, and avocado.
The Three Bite Rule - Sweet Potato & Black Bean Patties
These are good on their own or on salad, or I’d totally warm in the toaster oven and then pop a patty into a pita pocket. I’m glad to have a few more stashed in the freezer. Coming up with lunches for the babe that can be eaten cold and to keep some variety takes some thought. The babe liked them and had his just alongside some chopped tomatoes & avocado. I appreciated how filling they were and I threw a bag of instant brown rice in the boiling water with the sweet potatoes. Boom. 2 foods, one pot.

Caesar Brussels Sprouts

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My side dishes tend to be really supporting characters rather than the blog-worthy item. Until now! I saw a recipe for caesar green beans and thought it would be even better for brussels spouts since the leaves would hold the sauce so well.
The Three Bite Rule - Caesar Brussels Sprouts

Ingredients:

2 cups brussels sprouts, shredded
1 tbs butter
1/4 cup creamy Caesar dressing
1 tsp grated Parmesan

Directions:

In a large skillet over medium heat, melt the butter while chopping the brussels sprouts.
Sear the brussels spouts to gently brown, stirring well. Cook for 2-3 minutes over medium.
Add in the caesar dressing reducing the heat to low.
The Three Bite Rule - Caesar Brussels Sprouts
Cook for another 2-3 minutes.
The Three Bite Rule - Caesar Brussels Sprouts
Sprinkle with Parmesan then serve & enjoy!
The Three Bite Rule - Caesar Brussels Sprouts
These were really addictive. We served them with some marinated grilled chicken.

Sweet Potato Apple Grilled Cheese

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One minute fall is in the air and the next, it warms up to 70-degrees. Welcome to New England. I wanted some fall flavors for a night that was really quite warm. I decided to make a copy-cat Roxy’s Grilled Cheese. I used apple, sweet potato slices, and cheddar. Then I grilled it in brown butter. Hello. This is what dreams are made of.

The Three Bite Rule - Fall Grilled Cheese

Ingredients:

Sharp cheddar cheese
sweet potato, cooked and sliced
apple, sliced
2 tbs butter, browned

Directions:

Layer the bread with cheese, apple, sweet potato, and another slice of cheese.
The Three Bite Rule - Fall Grilled Cheese
Brown the butter over low, being careful not to let it burn.
The Three Bite Rule - Fall Grilled Cheese
Pan fry the grilled cheese until very lightly tanned on each side. Then, spoon some brown butter onto the bread and flip the brown butter side down. Grill a few minutes, then repeat for the other side.
The Three Bite Rule - Fall Grilled Cheese
Give it a minute before slicing so all the cheese doesn’t escape.
Enjoy!

The Three Bite Rule - Fall Grilled Cheese
I loved this. The brown butter really made a lovely touch…so worth it. I liked the apple crunch with the soft sweet potato and sharp cheddar. I’ll admit, some American Cheese would have been have been a good addition with the cheddar.

I will totally repeat this grilled cheese again this fall.

Pear & Feta Flatbreads

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I’ve never loved quick dinners as much as I do right now. Get ready for lots this month & next! These are super quick and could be adapted in any way that strikes you. I was really wanting the combo of sweet pear & salty feta. While Mr. J and I ate this for dinner, the little one eat some pear pieces! Perfect!
The Three Bite Rule - Pear & Feta Flatbreads

I grabbed naan which make for the best pre-made crust option and realized that not only do meatless meals make dinner come together faster, but cheaper. Win win! Check out the cost below. Spoiler: it is staggeringly awesome.

Ingredients:

2 naan (white, wheat, garlic all work great)
1 pear
1/4 red onion
1/2 cup feta
1 cup shredded mozzarella
2/3 cup balsamic vinegar

Directions:

Preheat the oven to 375-degrees.
Bring the balsamic vinegar to a boil and boil for 5 minutes, or until syrupy. Then remove from the heat.
Chop the onion and saute over medium heat in just a little olive oil. Cook for about 5 minutes.
Add pear to the onion for either just a minute to warm or 3 minutes to cook/soften as needed. (Don’t cook too long or you’ll have pear mush!)
The Three Bite Rule - Pear & Feta Flatbreads
Put the naan onto a cookie sheet and top with mozzarella, then onion & pear mixture. Then bake for 10 minutes.
The Three Bite Rule - Pear & Feta Flatbreads
Remove from the oven and sprinkle with feta. Then drizzle balsamic reduction over.
The Three Bite Rule - Pear & Feta Flatbreads
Enjoy!

I loved this combo. These are such easy ingredients to have around and can be your starting point. For me, it was an easy few-ingredient meal. It has potential to be whatever you’re in the mood for.

Cost Breakdown:
Pear & Feta Flatbread (cost per quantity used)
naan: $3
pear: $0.75
feta: $2.50
total: $6.25 for 2, $3.12 each!

I overestimated the feta. I used really little so this could even cost less. Grab the feta from the salad bar if you won’t use the leftovers. It lasts quite awhile or use the remainder for Peach & Feta Salad or Quinoa Bowls or this quick Greek Dip with Hummus or Greek Meatball Wraps.

Panzanella

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This panzanella is the salad that can be dinner on its own, or for me, it was just part of a crazy salad night for dinner. I liked the crouton-ish part of this salad, and sometimes any salad without greens if a more-fun one for me. I don’t know that I’d make it all that often, but on a hot night panzanella hits the spot. Now, I just need the bigger tomatoes in the garden to ripen up. We’ve gotten some cherry tomatoes but the bigger ones are still green so I bought the tomatoes for this salad.

The Three Bite Rule - Panzanella

Ingredients:

2 cups cubed & dried bread
2 large tomatoes
1/2 large cucumber
1 yellow/orange bell pepper
1/4 red onion
1/2 tsp garlic, minced
1/2 tsp dijon mustard
1/4 cup olive oil
3 tbs red wine vinegar
splash of lemon juice
salt & pepper

Directions:

Chop up the tomatoes, cucumbers, bell peppers, and red onion. Let the onion soak for about 5 minutes in some cold water so they mellow out a bit.
The Three Bite Rule - Panzanella
Heat a large skillet to medium-low heat with about 2 tbs of olive oil.
Drop the bread in and toss it around to coat. Cook for about 5 minutes until it gets just a little golden and a little crusty.
In a glass jar, add in the garlic, mustard, olive oil, vinegar, lemon juice, salt & pepper. Shake it up!
The Three Bite Rule - Panzanella
Toss the veggies, bread, and some dressing together.
The Three Bite Rule - Panzanella
Let it sit for at least 15 minutes, then add more dressing if needed. Enjoy!

If the tomatoes or cukes are really juicy you might not need any more dressing. I used just enough to get it all tossed – maybe half? Then another little splash before serving. I liked the bread getting a little crisp first and then soaking a bit of the dressing. I didn’t want it completed soaked and falling apart. The dressing takes 2 seconds and is an easy one to use again on any salad or adding some herbs to make it a marinade.

The Three Bite Rule - Panzanella
I don’t know that I’d make this all the time, but it was a great use for some leftover really good bread. I served it on a night of two unusual salads (the other being watermelon, feta & arugula) with grilled sausage. It probably didn’t really get to shine because I was sooo into the watermelon/feta/arugula salad.

The Three Bite Rule - Watermelon & Feta Salad
Have you ever soaked onions? It is great for a raw use so they don’t overpower everything else. They maintain the crunch and some flavor but they won’t be the only taste in there.