Greek Bean Salad

We love a lettuce-less salad. Beans are a hit at our house and while chickpeas are the expected, these white beans are the unexpected. It was handy to make it quickly or it could be prepped ahead of time too.

The Three Bite Rule - Greek Bean Salad

We had this with grilled chicken and some orzo. Make it with falafal or it can be a light meal solo!

Greek Bean Salad
Ingredients:

1 can white beans
1 cucumber
1 cup grape tomatoes
6-10 mint leaves
2-3 tablespoons pickled onions (or red onions)
1/4 cup feta
1/8 cup Italian dressing

Directions:
Drain and rinse the beans.

The Three Bite Rule - Greek Bean Salad

Chop the cucumber, slice the tomatoes, chiffonade the mint.
Stir everything together with the dressing and refrigerate at least 1 hour, or until serving.
Enjoy!

The Three Bite Rule - Greek Bean Salad

This would be a welcome side at a potluck or BBQ. It is a great one to make in advance- though I’d add the mint just before serving so it doesn’t wilt too much.

Does this leave you with leftover feta? Make some tacos and mix up some Street Corn to serve on the side using the feta for a totally different feel.

Sesame Noodle Bowls

These sesame noodle bowls get all the toppings to take it from a side of noodles to a balanced and customizable meal. We have peanut sesame noodles with dumplings or edamame but these bowls were a slight variation with a few choices of toppings or on the side.

We regularly have pasta so variety keeps us on own toes. If just one kid is home I try to think of what they’d be more into than the other. The little guy likes long noodles more than little sister.

Sesame Peanut Noodles
Ingredients: (for 4-5 servings)

1 pound linguine
3 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons honey
1 teaspoon rice vinegar
1 teaspoon minced ginger
1 teaspoon minced garlic
1 teaspoon sriracha
1 1/2 cup pulled pork
1 cup edamame
2 green onions
1 avocado
(optional) pickled onions, radish, sesame noodles, hot honey, fish sauce

Directions:
Boil salted water for the pasta and cook until al dente.
Whisk, or shake together in a jar, the soy sauce, sesame oil, honey, rice vinegar, ginger, garlic, and sriracha.
Pan sear the pulled pork until warmed through and crispy.
Cook and shell the edamame, and chop the green onions.

Sesame Noodle Bowls - The Three Bite Rule

When the pasta is cooked, drain and toss it in the sauce to cook for another minute or two.
Top with pork, edamame, avocado, and any toppings.

Sesame Noodle Bowls - The Three Bite Rule

Enjoy!

I like the salty and sesame flavors and all the textures. The edamame pop and the avocado is creamy. I wished for pickled onions- we actually had onion but alas, no red wine vinegar.

If just one kid is home I try to think of what they’d be more into than the other. The little guy likes long noodles more than little sister though he’d rather the pulled pork be in bbq sauce.

Tortellini in Honey Garlic Sauce with Ham

Ham seemed like such a nice fitting with the honey garlic sauce but there are a few paths to take this one in. While you’re at it, make a double batch of honey garlic sauce and freeze some. We put it on pizza, it is wonderful on a turkey sandwich, mix it into pasta/mashed potatoes/roasted broccoli, add on a charcuterie board, or anywhere you’d like! 

Tortellini in Honey Garlic Sauce with Ham - The Three Bite Rule

Tortellini in Honey Garlic Sauce with Ham
Ingredients:
 
1 garlic head
3 tablespoons olive oil
3 tablespoons butter
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon garlic powder
1, 19oz package of frozen cheese tortellini
~2-3 slices of ham (or chopped roasted chicken, or sausage, or skip to keep vegetarian)

Tortellini in Honey Garlic Sauce with Ham - The Three Bite Rule

Directions: 
Prep the honey garlic sauce: (roast the garlic in foil & olive oil and drizzle for 30-45 min until totally soft), then blend together the roasted garlic, olive oil, butter, honey, garlic powder, salt, and pepper. 
Boil water for the pasta. 
Chop the ham and warm a medium skillet to medium-high heat and sear the ham.
Cook the tortellini until they rise to the top (~4 min). Drain and mix together the pasta, sauce, and ham.
Sprinkle with some pepper.
Enjoy!

Tortellini in Honey Garlic Sauce with Ham - The Three Bite Rule

I loved it. I won’t repeat it all that often but I consider it a success. We had it with roasted broccoli and it was good for variety and a sauce I make all the time for pizzas. I warmed leftovers then topped with a mound of arugula which is my happy place.

Cheeseburger Burrito

I love anything in a burrito format – sometimes I call them hot wraps if there isn’t any rice. This one was such a winner and a great way for beloved flavors in winter, on the go, or just to shake things up. I did Thanksgiving inspired ones and a Chicken & Broccoli with rice one, and Chicken, Bacon & Ranch ones too.

Cheeseburger Burrito - The Three Bite Rule

These are a great use for small quantities of leftovers: like rice and ground meat. They can always become rice bowls too.

Cheeseburger Burrito:
Ingredients: (for 2)

1/2 pound ground meat
2 strips of bacon, chopped
1 teaspoon Worcestershire sauce or liquid smoke
1/2 cup prepared rice
2 cups arugula, spinach, or baby kale
1/2 cup shredded cheddar cheese
1 tomato
pickles, ketchup, mustard

Directions:
Pan fry the ground meat and bacon and drain the grease. Add in worcestershire sauce/liquid smoke and a sprinkle of salt and pepper.
Cover (with plastic wrap or lid) and warm the rice.

Cheeseburger Burrito - The Three Bite Rule

Chop the tomato, greens, and pickles.
Lay out the tortillas and top with rice, cheese, ground meat and bacon, greens, tomatoes, pickles, and drizzles of ketchup and mustard or toppings as you wish.

Cheeseburger Burrito - The Three Bite Rule

Warm a pan to medium heat and a drizzle of oil or non-stick spray.
Fold two opposite sides and roll the burrito onto itself and keep tucking the sides in.
Pan fry the burritos, seam side down first, until warmed through and toasted until golden on the outside. Use tongs to keep them rolled while toasting.

Cheeseburger Burrito - The Three Bite Rule

Enjoy!

I loved this. The smaller amount of meat is nicely balanced with rice and fresh elements in this way versus as a tiny slider. I love the warm parts and melty cheese with fresh greens, tomatoes, and pickles.

Cheeseburger Burrito - The Three Bite Rule

Chicken & Broccoli Lasagna Rolls

I make a lot of lasagnas. A lot. Most often they’re for Lasagna Love so I regularly see convos about alternatives. This time they’re getting a twist and only wanted a few portions for these chicken and broccoli lasagna, all rolled up. They use just a small amount of roasted chicken and get drizzled in alfredo sauce.

The Three Bite Rule - Chicken and Broccoli Lasagna Rolls


Chicken & Broccoli Lasagna Rolls
Ingredients: (for ~4 servings)

8 lasagna noodles
1 1/2 cup roasted chicken (~1 chicken breast)
2/3 cup ricotta cheese
2 cups broccoli florets
2 cups shredded mozzarella
1 cup alfredo sauce
2 tablespoons Parmesan cheese

The Three Bite Rule - Chicken and Broccoli Lasagna Rolls

Directions:
Boil water in a large pot for the lasagna noodles. Cook until fully cooked but not the full time listed on the package. For the last few minutes, add the broccoli into the water for ~2-3 minutes.
Drain noodles and broccoli and lay out the lasagna noodles.
Spread ~2 tablespoons of ricotta onto each noodle, then assemble with smaller broccoli pieces and chicken. Add a sprinkle of cheese.

The Three Bite Rule - Chicken and Broccoli Lasagna Rolls

Preheat the oven to 350-degrees.
Roll them up and poke anything that falls out back into the rolls.

The Three Bite Rule - Chicken and Broccoli Lasagna Rolls

In a 9×9 baking dish, spray with non-stick spray and spoon some of the alfredo onto the bottom of the pan. Add the rolls in.
Top with remaining alfredo sauce, remaining shredded cheese, parmesan, and sprinkle on any remaining broccoli.
Cover with foil and bake for 30-40 minutes until warmed through, and bubbly. Remove foil for another 5 minutes until crisp at the edges.

The Three Bite Rule - Chicken and Broccoli Lasagna Rolls

Enjoy! These are very comforting and a great way to use a small amount of chicken and ricotta instead of a full lasagna. I like the rolls for portioning and to not have to trim the noodles to fit a smaller pan. They reheat well and are a nice break from tomato sauce.

I make lasagnas a lot so if there’s a small amount of leftover ricotta, this would be perfect! I also use it in place of cream cheese sometimes too. Ricotta freezes fine, as does the roasted chicken (a la Costco).

The Three Bite Rule - Chicken and Broccoli Lasagna Rolls