What happens when you are home alone for lunch and are on the verge of getting hangry?!

Step 1, scour the fridge for leftovers. Spy leftover sweet potato fajitas. (See previous post for recipe) ✔️

Step 2, rack your brain trying to figure out a fun way to eat them. Spy the clearance item thin-crust pizza crust on the counter. ✔️

Step 3, change your mind (it’s a woman’s prerogative, right?) from using pesto to the enchilada sauce I bought at the farmer’s market last week. ✔️

This sauce is the bomb! (notice it’s empty in the picture?)

Enchilada Sauce- www.salsagarcia.com

Super easy to put together. I baked it according to the pizza crust directions and I had a hot, tasty lunch in 10 minutes! Took all of my self control and willpower not to eat the whole pizza.

One word. Yumm.

These are so good that my meat eating family actually likes these better than “their” chicken fajitas. But, I don’t want to share 😉

Sweet Potato Fajitas – www.thekitchn.com

Lately, I’ve been inspired to utilize the Instant Pot more thanks to my friend getting her first one. This coincided nicely with the opening of our neighboring town’s Winter Farmer’s Market.

http://www.lanecountyfarmersmarket.org/winter?p=272

While there I found some beautiful organic collard greens, don’t they look cute in my bike pannier? 🙂 I wanted to cook them in the Instant Pot and I’m so glad I decided to do so. The recipe I found was just perfect!

Collard Greens – www.geniuskitchen.com

The only thing I changed was omitting the sugar because I feel like it’s overused and not necessary in many recipes (and food too!) But, that’s another story 😉

My husband and I could not get enough of them and devoured the whole pot!

As my husband said during dinner, “these are so good I feel like I’m cheating on ‘real’ nachos.”

I could barely contain my excitement to make these once the idea popped into my head.

I followed the falafel recipe that I typically make. But, instead of forming them into patties I cooked it up like ground beef.

Falafel – www.budgetbytes.com

Here it is heading into the refrigerator to sit for an hour. So good, I can even eat it like this.

While it was resting and allowing all the flavors to meld, I chopped the vegetables.

After the hour in the fridge, I pan fried the falafel mixture in olive oil. I started by forming it into a giant patty, then just tried to break it up, while allowing it to brown.

When I was happy with the consistency I placed it on pita chips. Then I topped it with the following ingredients

• Taziki sauce
• Cucumbers
• Grape tomatoes
• Romaine lettuce
• Feta cheese
• Black olives (it’s what we had and my daughter’s favorite food), but kalamata olives would be more authentic
• Lemon wedges

They turned out terrific and easier than making traditional falafels since I didn’t have to roll them all out. Fun, Friday Falafels!