Alright, alright… alright.
Here I am again, pretending I know how to cook… Which, in all reality, I don’t. I have, however, learned a lot from my own Mama over the years. She is an excellent cook who can make most anything and she makes it pretty damn good.
One thing I can almost guarantee is that your toddler (and you) will love this next featured entree.
I was going to post about my world famous potato soup, but since Emerson completely rejected the delicious soup I slaved over for hours and hours, I decided to go with something else I threw together in 15 minutes that she devoured.
I promise to post about my soup another day.
I promise that one is usually a crowd pleaser.
I promise it is even my mom and my grandma’s favorite meal I know how to make. Like I said—world famous.
Today we conquer: Chicken Avocado Sandwiches
Now that I’m reading it out-loud, what we are making, it really doesn’t sound too impressive. Just stick with me though. It will become a new staple in your vegetarian cookbook!
Ingredients: (Makes 3)
1 tablespoon Olive Oil
3 Gardein Chick’n Scallopinis
1 Roma Tomato (slices)
3 slices Pepper Jack Cheese
3 Whole Wheat White Buns
Add olive oil to a non-stick skillet over medium-low heat, place scallopinis in the hot pan and cook for 3-5 minutes before flipping.
While these are cooking, slice up the tomato, lettuce, and avocado. When the scallopinis are ready to flip, add a slice of pepper jack on top! The scallopini should be just hot enough for the cheese to melt the perfect amount. Continue cooking for 3-5 more minutes.
Now that the scallopinis are ready, accompany each side of the bun with your desired amount of mayo, along with your lettuce and tomato to the top bun. Add your scallopini and avocado to the bottom half, and enjoy!
This decadent sandwich has class and is a great source of protein for your little veggie (or non-veggie) toddler!