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,
ran my first post-baby race,
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
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
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
1/2 cup cheddar cheese, shredded
1 tomato, sliced
1/2 avocado, sliced
1 ciabatta bun, sliced in half
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!