Special thanks to Sprouts Farmers Market for sponsoring this quick weeknight recipe for a Naan Panini and Berry Smoothie served with Crinkle Cut Sweet Potato Fries, it’s great for busy weeknights using items found in the freezer section!
It’s hard to believe that we’re already well into August and school is starting again for many kids if it hasn’t already. Not only that, but in our household this time of year also means football practice FIVE nights a week! I’ve been sharing recipes in this space for five years now, and back when I first began my two oldest boys were being shuttled to football practice after school every day. Now those boys are grown and we’ve started the football schedule all over again with our eight year old. Since Mr. Harris is part of the coaching team our weeknights can be very busy, so I try to get creative with meals that are quick and easy to make.
Thankfully my local Sprouts Farmers Market has some great options for quick meals in their freezer section during the Sprouts Frozen Frenzy sale. My boys like fun foods that filling and tasty without being overly heavy, and it’s a definite plus if the meal doesn’t take HOURS to cook. Frankly, we just don’t have that kind of time. They’ve inherited their love of sandwiches from their daddy and they also love a good smoothie. It’s simply a great way to pack in some extra vitamins and cool off at the same time during these warmer August months.
Keeping these ideas in mind, I made sure to grab some garlic naan from the freezer section, along with spicy chicken veggie burgers and crinkle cut sweet potato fries. Frankly, these are items I would just grab to keep on hand to make in a pinch, but they ended up coming together for this meal beautifully.
I created a panini with the garlic naan bread packed with plenty of veggies and melted cheese, all available at Sprouts Farmer’s Market of course. Pairing a handful of frozen items with fresh items and pantry staples makes an easy meal come together quickly.
Topping the warm garlic naan with two cheeses, sun-dried tomato pesto, the chicken veggie patty, spinach with beets and carrots, artichoke halves, sun dried tomatoes, and a sprinkle of Parmesan cheese creates a warm and toasty panini that’s bursting with flavor.
The smoothie can be put together as the paninis are heating up. I have to be honest, this is one of my favorite smoothies I’ve ever made. The combination of the frozen yogurt made with coconut milk and the apple juice mixed with cherries, pineapples and mixed berries is simple, yet amazingly delicious. As an afterthought I added a sprinkle of granola and pomegranate arils and it topped it off so well.
Serve with the crinkle cut sweet potato fries and Sprouts’ own Hatch Chile Ranch for a delicious meal that honestly feels like it was much more of an effort than it really was. That can be our little secret though, right?
- 1 package Sprouts Brand Garlic Naan
- 1 package Sprouts Brand Spicy Chicken Veggie Burgers
- 6 Tbsp. Sprouts Brand Sundried Tomato Pesto
- 3 slices Sprouts Brand Pepper Jack Cheese
- 2 cups Sprouts Brand Spinach and Carrots with Fresh Beets
- 1 cup Sprouts Brand Artichoke Halves Grilled
- ½ cup Sprouts Brand Sun Dried Tomatoes
- 3 slices Sprouts Brand Provolone cheese
- 3 Tbsp. grated Parmesan cheese (optional)
- 1 Tbsp. butter (optional)
- 1 cup Sprouts Brand apple juice
- 6 scoops Sprouts Brand Non-Dairy Frozen Yogurt Made with Coconut Milk
- ⅔ package Sprouts Brand Chunked Pineapple
- ⅔ package Sprouts Brand Berry Medley
- ⅔ package Sprouts Brand Organic Dark Sweet Cherries
- 2 Tbsp. granola and pomegranate arils
- Sprouts Brand Crinkle Cut Sweet Potato Fries
- Sprouts Brand Hatch Chile Ranch
- Begin by preparing the crinkle cut fries according to package directions.
- Add the Garlic Naan to the oven on another baking sheet about two minutes before the fries are done.
- As the naan bread and fries are cooking, prepare the veggie burgers on the stove top according to package instructions.
- Once everything is done, remove from oven and heat. When the naan is still soft and warm from the oven, lightly rub butter on the side with herbs (optional).
- Spread the pesto on the flat side of the naan, then top with one slice of pepper jack cheese. Pile a bit of the spinach, carrots and beets on top.
- Top with the prepared Veggie Burger, then add the artichoke and sun dried tomatoes, patting them with a paper towel first to remove excess oils.
- Add the provolone cheese to the top and quickly fold in half and place in a heated panini press (or indoor grill works just as well).
- After a minute or two, open the panini press and sprinkle the top of the panini with a bit of grated Parmesan cheese (optional).
- As the panini is cooking, quickly add the smoothie ingredients to a blender on high. Once blended, pour into glasses and top with granola and pomegranate arils (optional).
- Serve the smoothie with the completed panini, crinkle cut sweet potato fries and hatch chili ranch to dip. Enjoy!
What are some of your favorite warmer weather meals?
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