It’s probably bad of me to admit this but I could eat homemade pizza every night.
Maybe not so bad because most of the time my pizzas are loaded with veggies. To make the process easier I always cheat and buy store bought dough, the good stuff from the deli. After a few unsuccessful attempts at making my own I threw in the towel.
Originally I planned to recreate California Pizza Kitchen’s White Pizza, but then mushrooms caught my eye at the store and I just needed them on my pizza. If you left them off you would have my copy cat version of the CPK pizza.
The dollops of ricotta are possibly my favorite thing about this pizza, well that and the mushrooms. A white pizza is just not complete without big dollops of creamy ricotta cheese.
Pizza is a great way to kick off your week and look at that, this one just happens to be meatless for Monday.
Spinach and Mushroom White Pizza for #WeekdaySupper
1 clove garlic, minced
2 tablespoons olive oil + 1 teaspoon
16oz sliced baby bella mushrooms
½ cup ricotta cheese
1 cup mozzarella cheese
½ cup parmesan cheese
½ cup packed spinach leaves, torn
In a small saucepan warm 2 tablespoons of oil and garlic on the lowest heat. Just enough for the garlic to infuse the oil, but not burn, about 10 minutes
In a large skillet saute mushrooms with 1 teaspoon olive oil, until lightly browned, they will cook more in the oven.
Preheat oven to 450 degrees. Heat pizza stone covered in corn meal in oven.
Roll dough out on a well floured surface, until desired thickness is achieved.
Spoon garlic infused oil over the crust, choosing to use the garlic or discard (I used it). Scatter spoonfuls of ricotta over pizza. Sprinkle with mozzarella and parmesan. Top with torn spinach and mushrooms.
Bake 18-20 minutes until crust is golden and cheese is browned and bubbly.
I’m really trying, really trying to eat well and lose a few pounds that I have put on in the last few years.
I posted a call out on Facebook for anyone who wants to join me. I will try to post only pretty healthy dishes here. And you can find me on My Fitness Pal, where I have my food diary open to friends. If you need some healthy ideas send me a friend request and check out what I’m eating everyday.
I was out of town on a job last week and we got to talking about how we wish there was a place that you could assemble your own wraps, like the Subway of healthy wraps. Of course after that all I could think about was a wrap.
On my way home the next night I stopped by a local Greek restaurant and picked up a Veggie Pita and had them add hummus.
I decided to try a similar dish at home the next day with Toufayan Sun Dried Tomato wraps. I was so excited to discover these in the bakery. I have been looking in the tortilla aisle for flavored wraps for years. I even knew these were in the bakery, but never paid any attention until this week. Well I’m happy I did, now I can have my beloved spinach tortilla wrap.
This wrap, according to my calculations is about 275 calories. And you know I love the Greek flavors so I have been eating this in a few different ways for lunch and dinner lately. Salads, pitas, wraps, switching up the veggies a little bit. I usually stick a little bit of chicken on my husbands, but I find that it doesn’t even need it. Add in a ton of veggies and this wrap is very filling.
The kitchen is still coming along, slowly but surely. We have finished putting together all of the cabinet boxes. Next up is a little plumbing work and then fixing the cabinets to the wall. From there is seems like a less painful process of having countertops installed and building all the inside parts for the cabinets.
In preparation for our kitchen remodel I made up a few freezer to crockpot meals before we gutted.
These are so easy to prepare and great to have on hand, just in case.
Dump all the ingredients into a large ziploc bag and store it in the freezer. I like to put them in a fridge the night before so they are easier to get out of the bag. I’ve been using crockpot liners so my cleanup is virtually nothing.
I will share all three recipes I made this week. First up is the Vegan Moroccan Bean Stew.
This hearty stew made enough for dinner and a few lunches of leftovers. Which is exactly what we needed.
We have made great attempts to not eat out every single meal and eat a few healthy meals at home. This fit the bill perfectly.
Combine all ingredients together in a large ziploc bag. Because all of my stock was frozen I added it to the crockpot when I cooked, but if you have some that isn’t frozen go ahead and add it to the bag now.
Defrost overnight in the fridge before cooking. Dump everything into the crockpot and cook 7-8 hours on low.
To lighten things up after that heavy cheesesteak I have a healthy salad recipe for you.
When we returned from Georgia with pounds of apples I immediately started thinking of ways to use them.
We headed over to prepare an apple filled dinner for my parents. The chicken I made was not worth mentioning, but this salad was great.
Filled with all the flavors of fall this is a salad I could eat over and over again.
Lucky for me I still have some apples to use up and I foresee it to be on the menu this weekend.
I cheated and used store bought poppy seed dressing because I have no idea where my food processor is, probably in the guest shower with the rest of my small appliances. I do have a poppy seed dressing recipe you could make, here.
In a large skillet saute garlic and red pepper flakes in olive oil over medium heat for 2-3 minutes. Add diced tomatoes and juice, chicken stock, and linguine. Bring to a boil and reduce to a simmer. Cook 8-10 minutes, until pasta is al dente. Garnish with Parmesan cheese,
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As I contemplated ways to use all of my apples paninis were at the top of my list. Brie and apple, the perfect combination was the one I wanted to try first.
I’m going for minimalist cooking right now. The bread and apples at home so I just picked up some brie and was set to make this lovely sandwich. There was only one small problem….
Have I mentioned a time or two that it is nonexistant at the moment? That also means my dishes, small appliances, and silverwear are strewn through the house. As I went searching for the utensils to make my sandwich a plate and knife were found in the garage and my panini press was found in the shower of the spare bathroom. Because that’s the logical place to store your kitchen items when your kitchen is being remodeled.
Also I had to sit on the floor and make my panini.
Yes, that happened.
In the end my efforts were worth it. My panini was delicious and now I know what to make for lunch for the next few days.
Progress on the house is somewhat delayed. Due to the non stop rains Tampa Bay has been having all week they have been unable to seal our newly refinished terrazzo floors. I had hopes of heading over to IKEA this weekend to order our kitchen, but with the floors possibly not being finished until Monday and leaving on Tuesday for work, that may be pushed to later in the week.
Lucky for you I made Baked Falafel before all this construction started.
I have never been a huge tahini fan, in fact I used to leave it out of my hummus because I thought it gave it a weird flavor. Over the years I have added tahini back in to my hummus recipe in small amounts, but I would never think to eat it on it’s own. Until Liz of The Lemon Bowl posted this Chicken Shawarma Pita with Tahini Garlic Sauce, I was sold. I needed to try it ASAP.
A falafel platter seemed like a great starting point.
I have made falafel in the past, but have always pan fried it. Obviously it is delicious fried in oil, but it’s also pretty darn good when you save a few calories by baking it.
I basically just made a salad here with arugula, tomatoes, red onion, red pepper, and feta cheese, and in the end mixed everything together. You could also serve a big platter with pita bread and allow everyone to assemble their own falafel wrap.
Last year I had my first taste of fresh figs, with my Fig and Goat Cheese Pizza and this year I was excited to experiment with them again in their short little window of opportunity.
I started seeing them pop up at Farmer’s Markets and the grocery store and scored some Buy One, Get One Free at Publix. Well now I had about 2 lbs of figs to use, better get cooking.
First we tried out these easy grilled cheese sandwiches. I loved the taste of the salty Manchego with the sweet figs. Add in a little balsamic glaze and you have an mmm good sandwich. We might have eaten these for a week straight for lunch.
Manchego can be a little pricey, but a little bit goes a long way. With one hunk of cheese you could make a lot of sandwiches (or just enjoy it on crackers like we have been doing).
Well apparently we are just getting the week off to a Greek start. Yesterday was Greek Meatballs and now today I’m sharing Spanikopita.
Phyllo dough is a little tricky to work with, don’t worry if it tears a little or crumbles some, you can always add another layer. Be sure to keep it covered with a towel when not using to help keep it from drying out.
I imagine this would be a great freezer to oven dish. Prepare it ahead of time, maybe let it thaw (or just cook it a little longer if frozen) and stick it in the oven on a busy night for dinner. I’m not a huge casserole fan so it sounds like a much better option to me.
Preheat oven to 350 degrees. Grease a 8×8 square glass baking dish.
Heat olive oil in skillet over medium heat. Saute onion, green onion until soft. Add garlic and cook an additional 2 minutes. Stirring frequently.
In a medium bowl, mix together spinach, parsley, and onions. Let cool. Add eggs, ricotta, and feta. Stir to combine.
Layer 1 sheet of phyllo at a time, spray with olive oil spray between each layer. Layer 6-8 on the bottom, letting it hang over the edges of the pan. Spread spinach mixture evenly over the top and fold edges over. Layer 2 more sheets, spraying olive oil between each layer and tuck the edges into the pan to seal.
This salad was inspired by the delicious Kale salad I had at Public House in Temecula, CA. After eating there I saw that salad in my dreams and knew I had to recreate it. The salad itself was pretty simple. Some kale, cabbage, red peppers, carrots and roasted peanuts.
The dressing was a little trickier. I had to search through a few different recipes to come up with this combination. It ended up being a little thicker than the dressing at Public House, but some additional water would thin it out more.
I made this for dinner one night and took the leftovers for lunch. Even with the dressing already mixed on the kale holds up great.
Make sure to chop up the kale into very small pieces. Having everything chopped and shredded makes this an easy salad to eat without a knife.