Super Easy Sloppy Joes

Summer time means less time for mommy to do food prep in addition to traveling out of town every week. Thus the dilemma to fix a quick and delicious lunch with whatever hasn't spoiled since the last trip to the market (almost a month ago). Here's what I was able to find in the pantry and freezer to satiate our appetites today.

1 pound ground beef
15 oz Manwich original Sloppy Joe sauce
4 large hamburger buns
4 slices provolone cheese
1 T fresh oregano

Cook ground beef in medium skillet until browned and no pink remains. Add Manwich sauce to skillet and heat throughout. Place one slice provolone on bottom half of each hamburger bun. Add 1/4 sloppy joe mixture over cheese, sprinkle with oregano to taste. Top with second half of bun. Serves 4.

Antipasto Salad with Homemade Croutons

1 head romaine lettuce
1/2 c hard salami, cubed (4 oz)
1/4 c sliced deli ham, chopped (2 oz)
20 slices turkey pepperoni (1 oz)
1 ~7 oz jar marinated quartered artichoke hearts
1 c mozzarella cheese, cubed (8 oz)
2 T shredded parmesan cheese
2 T black olives, sliced
1 c homemade croutons, recipe to follow

Chop romaine, rinse and dry thoroughly. Place lettuce in large bowl and top with remaining ingredients. Garnish with fresh ground pepper if desired. Serves 4.

Homemade Herb Croutons
1/2 loaf Italian bread, sliced thin and chopped
1/4 c olive oil
1 t dried oregano
1 t dried basil
1/2 t kosher salt

Heat oven to 350. Place bread in large bowl and drizzle with olive oil. Add herbs and salt; toss with hands to coat evenly. Spread in single layer on baking sheet; bake 15 minutes. Cool completely prior to adding to salad. May be stored one week in an airtight container at room temperature.

Creamy Chicken Chili

1 T canola oil
1 lb. boneless-skinless chicken breast, cubed
1/2 c onion, chopped
14~oz can chicken broth
2 15~oz cans white beans (great northern), rinsed and drained
4~oz can diced green chiles
1 1/2 t garlic powder
1 t salt
1 t cumin
1/2 t dried oregano
1 c sour cream
1 c heavy cream
10~oz pkg corn tortilla chips
1 c monterey jack cheese, shredded

Heat oil in large skillet over medium heat; add chicken and onion. Saute until chicken is cooked through and juices run clear; set aside.

Combine broth, beans, chiles and seasonings in large soup pot over medium-high heat; bring to boil. Add chicken mixture; reduce heat and simmer 30 minutes stirring occasionally.

Add sour cream and heavy cream; mix well and return to simmer.

Top with shredded cheese and tortilla chips. Serves 8.

Chef's Note: Special thanks to my sister-in-law, Gayle, for this recipe.

Herb Garden

I'm growing my own herbs which look just gorgeous on my side patio, however they will get about 4 hours of direct afternoon sun in this location. A move to a shadier summer spot may be in order soon as temperatures are already over 100 and will continue to be so for another 3 months. Such is life in the beautiful Valley of the Sun.

I just have to keep Baby J from eating all the basil before I can cook with it.