OK, it’s that time of year again. Yes, it’s spring sports. Spring sports in my family has one playing baseball and one playing soccer. So we are balancing games and practices non-stop. Combined we have 4-5 practices a week and at least 2 games. I need to fall back on some of my simple dinners that can be made up quickly and eaten on the go if necessary. Enter the puff pastry cup or “shell” as Pepperidge Farm calls them. Now, I’m not usually one to use pre-packaged pastry but when the need arises I love these little guys. The key is to bake them and fill them with goodness. Tonight I made two varieties I wanted to share with you: Golden Beet with feta cheese and balsamic glaze AND Springdell ham and cheese. You guys get the idea…run with it!
Bake the cups following the directions, they are cute little things.
Mix together a chopped golden beet, feta cheese, and a glug of olive oil. Stuff your little cups and top with a balsamic glaze.
For the Ham and Cheese you start with Springdell smoked ham steak.
Chop it up and start to brown it in a pan.
Once you see a little color on the ham add a splash of beef stock.
Next I add about a Tablespoon of sour cream and about a teaspoon of mustard, this comes together as a quick and easy sauce fro the ham mixture.
Pull it all together and it’s pretty tasty!
Don’t forget the cheese! Add a shredded cheese of your choice (I used swiss) and another splash of beef stock.
Fill the cups and you have both meat and veggie cups ready for a quick and healthy bite before a practice or a game.
The idea is there, mix and match whatever Springdell veggies you have on hand, your family will thank you. It’s so much better than a drive through or take out meal on these crazy spring schedules!