Chipotle White Bean Tuna Melts

Hey look at this, I’m actually posting a recipe. First time in over two months, woops.

The end of the school year was frantic, as I packed up my classroom to move to a temporary building for 18 months,

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ran my first post-baby race,

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and G decided she was no longer a 3 naps a day baby and settled on one 45-minute chunk instead. And she thought 5:45 a.m. was a swell wake up time. #passthewine

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But after a weekend trip, and grandparents visiting, we tackled sleep training for a second time and #knockonwood it’s worked. We’ve had a week solid of only 1 wake up per night, and a 2-3 hour nap during the day. Hallelujah!

All this free time has resulted in a somewhat cleaner house, and the ability to be creative in the kitchen. Last week I made  this roasted corn pasta salad, and wound up with some leftover pureed chipotle peppers. Rather than freezing it, and then losing it in the freezer, I decided to incorporate it into my meal plan for the week. Last night I whipped up some rather tasty, and super easy, tuna melts.

Chipotle White Bean Tuna Melts

chipotle tuna melt

Serves 2

Ingredients

1 can albacore tuna, drained

1/2 cup white beans, mashed

1/2 bunch cilantro, chopped

2 TBS mayonaise

1 shallot, minced

2 garlic cloves, minced

1 TBS lemon juice

1/2 tsp smoked paprika

1/2 tsp cumin

1/4 tsp salt

2 tsp chipotle in adobo sauce puree

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1/2 cup cheddar cheese, shredded

1 tomato, sliced

1/2 avocado, sliced

1 ciabatta bun, sliced in half

Directions

Pre-heat oven to 350, with sliced ciabatta bun inside to toast slightly.

In a large bowl, mash white beans. Add tuna (flake with a fork), cilantro, mayo, garlic, shallot, lemon juice, paprika, cumin, salt, and chipotle puree. Blend well.

Top each half of ciabatta with half the white bean/tuna mixture. Bake for 10 minutes. Add sliced tomatoes and cheese, bake another 5-10 minutes (depending on how melty you like your cheese). Serve with sliced avocado.

Enjoy! I am hoping to post at least one recipe, one munchkin meal post, and one life post per week. Maybe I’ll get back to every day posting…but I doubt it!

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How pinteresting: Slow cooker chipotle black beans over rice

Two important things before we get to the recipe: a) Happy 60th Birthday to my dad!

b) tomorrow is my one-year blogiversary – check back for an exciting giveaway from Firebird Chocolates!

And now, the pinteresting recipe:

(pinned here, via)

I spotted this slow cooker chipotle black bean dip Monday and immediately re-pinned it. It has easy and quick written all over it. I also happened to have nearly all the ingredients in my pantry, which meant I could whip up dinner without running to the store. #winning

I don’t, however, consider tortilla chips to be an appropriate carb base for my dinner, so instead I enjoyed this marvelous dip over brown rice, (I think quinoa would be a great alternative). The leftovers I wrapped in a warm flour tortillaland tortilla. ‘Twas scrumptious. It isn’t pretty, but then again, this is a meal comprised mostly of beans. You can’t expect too much.

Slow Cooker Chipotle Black Beans & Rice

Adapted from this recipe

Serves 4

Nutritionals: 387 cal, 41g carb, 14g fat, 23g pro, 9g fiber, 3g sugar

Ingredients

1 can black beans, rinsed and drained

1 can non-fat refried beans

1 cup salsa (I used Kirkland Organic)

10 oz frozen corn

2 chipotle chiles, diced (in adobo sauce)

6 oz shredded cheddar cheese, divided into 4 oz portion and 2 oz portion

1 small onion, diced

1 tsp cumin

1/2 tsp garlic powder

Directions

In slow cooker, combine black beans, refried beans, salsa, frozen corn, chipotle chiles, 4 oz cheddar, cumin and garlic powder. Heat over low for 2 hours. Add onions and stir to combine. Continue cooking for 2 additional hours.

Serve over brown rice or quinoa (or use as a dip). Top with remaining cheese, sour cream (or plain Greek yogurt), green onions, avocado and tomatoes.

Enjoy!

 

I’m linking up with Camille at All Things Lovely for her Pinterest Recreation Linky Party – check out what others are recreating here.

What is your favorite use of chipotle peppers?

Positive words

Today was the first day back to school after a four-day weekend(!!). To kick off National Eating Disorder Awareness Week at school I posted a positive words wall. It was Mirrorless Monday meets Operation Beautiful.

*I wanted to play Bruno Mars Just the way you are on repeat in the hallway during passing periods, but I neglected to purchase “D” batteries for my CD player.

I don’t know if you had the same experience as me in middle school…but it surely wasn’t the best three years of my life. I remember being gawky, nerdy, wearing high-water denim with vests and a perm. While perms were all the rage in ‘94, I didn’t quite know how to style it, and always felt a tad out of place. I remember wondering is anyone going to like me? Why am I the only one not allowed to shave my legs? When will I actually need a bra? Ugggh, my nose is so big in comparison to the rest of my face!

I certainly could have used a little self-love. So why not give my students the chance to give themselves some self-love?

I posted these signs near the positive word wall:

Each passing period, during lunch and after school I stood in the hallway with a bucket of markers, encouraging the students (and teachers!) to write uplifting notes to one another, (or themselves). The response was overwhelming! I had to put a second blank positive word wall up during 4th period 🙂

Here are some of my favorites…

This one is my absolute favorite!

How can you not love that? Adorkable? Adorable!!

The rest of my day was so bland in comparison.

I decided to see how long it would take me to run 3 miles…38 minutes. Have I mentioned I am suuuuuper slow? But, I was impressed with myself for not giving up. However, I did NOT realize a news crew was behind me, filming my derriere, for the majority of my dreadmill experience. Erica was kind enough to inform me around the 30  minute mark. No wonder everyone cleared out of my little cardio corner.

After my run I dove into my pumpkin quinoa muffin.

I’m really glad I added the chia seeds – perfect crunch factor.

Lunch was a kiwi + Olive Garden leftovers.

I was at work until 6, and many snacks filled my afternoon.

Babybel + pink lady

Chobani + decaf chai tea

And then it was dinner, prepped by Libb. Bean burritos w/onions, bell peppers, tomatoes, avocado, sour cream and tapatio.

Rikka decided she needed to take control of my ear warmers.

And I decided I needed to take control of these cookies.

What would you go back and tell yourself in middle school?

For me it would be, don’t worry, life gets much better!