Make Your Own Pizza

I have to admit, it is much easier to just use a tube of pizza crust when you want to make pizza at home.  It is much cheaper and healthier though to make your own.  (I've used this recipe a few times, sometimes adding in some Italian herbs.) I usually go in-between though, and buy pizza crust in a baggie at Trader Joe's.  It lets me skip the prep, and it's healthier than what's in the tube!  I have tried a few different pizza sauce recipes, and am still searching for "the one".  Sometimes I use barbecue sauce in place of a tomato sauce, and sometimes I use pesto.  Once or twice I've roasted a head of garlic, then spread the roasted cloves onto the crust.  Oh my was that delicious!  My daughter's favorite topping is pineapple.  I like anything from caramelized onion or tomato and spinach with feta to ribbons of zucchini and squash.  The point of this is this - Make it your own!  You can use just about anything as your sauce, and anything you'd like as your topping.  You can try different cheeses.  Try something new - it could be your new favorite!

Menu Plan for this week

Back to the real world, I suppose....  :)  Last night I enjoyed a veggie night with Panzanella Salad, lima beans, buttered corn, and applesauce.  For the rest of this week:

Dinner out!
Can-Can Chicken
Pizza
Spaghetti
Grilled kielbasa
Beach picnic :)

Back from Vacation

I went out of town for a while, and got back in yesterday.  I have no menu plan, as I'm not wanting to be back in the "real world" yet!  ;)

Tilapia in Mustard Cream Sauce

Our new recipe this week was Tilapia in Mustard Cream sauce from The Best of Cooking Light Everyday Favorites:  Over 500 of Our All-Time Greatest Recipes.  I am going to post the link of their recipe on their site, but the picture is unappetizing, and looks nothing like mine did.  No idea what's going on there, but really it looked good, and tasted even better! Plus, it took less than 15 minutes.  I love that!  Just remember not to judge a book by it's cover!
Tilapia in Mustard Cream Sauce

Red food dyes

My daughter went to Vacation Bible School for the first time ever on Monday.  When I picked her up, her eyes looked a little red to me.  Half an hour later, even more so.  Then I noticed a small rash on her arm.  I gave her some Benadryl, and she went down for a nap.  About an hour and a half later, she was covered in hives.  Her arms, her legs, her hands, and her cheek all had red welts.  I called her pediatrician, who sent us their Urgent Care.  They have pinned her reaction down to Red food dye.  Have any of your children, or anyone you know, had a similar reaction?  If so, I'd love to hear if they had a reaction a second time, etc.  I consider myself to be pretty conscious of what my daughter eats & drinks.  When she had the fruit punch at VBS, it was the first time she'd ever had fruit punch.  I buy a lot of our packaged food (cereal, cereal bars, toaster pastries, and so on) from Trader Joe's, most of which is dye-free, all-natural, etc.  This means that I'm not too concerned about changing what we eat to accommodate a red dye allergy, BUT I need to know if small doses in snacks at preschool or a cookie from the grocery store will end up hurting her.  Does anyone have any advice?

Menu Plan Monday

Here's what's cookin'!

Chick-fil-a
Fried chicken wings, french fries, green beans, & celery with ranch dressing
Sausage-rice casserole
Tilapia with dijon mustard sauce - New recipe for the week!
Veggie night
Hot dogs & (veggie) burgers
Parmesan chicken, served with spaghetti  (We froze our leftover chicken, & it'll be put in the oven to reheat)

I'd like to say, it hasn't been as much as a challenge as I'd thought for me to be mostly meatless.  Instead of Parmesan chicken & spaghetti, I eat spaghetti and broccoli.  Instead of chicken wings, I eat the fries, green beans, celery & a roll.  Not too tough to manage so far, and I'm glad of that!

This week's veggie night

We happened upon a farmer's market at the beach yesterday, and they had a huge selection of delicious looking produce.  This means that veggie night tonight is going to be quite the mix!  We'll be having:

Roasted beets, potatoes and carrots
Corn on the cob
Cucumber salad
Sliced tomatoes
Peach & strawberry fruit salad
Zucchini bread

I can't wait!

Pool Picnic

What kinds of snacks & lunches do you take to the pool?  This is a somewhat typical lineup for us:

Strawberries, blackberries, cantaloupe or watermelon
Veggie pasta salad
Roasted veggie or pb&j sandwiches
Pretzels
Lots of water

Baby Girl's Breakfast Sandwiches

My baby girl is in charge of this week's "new" recipe for dinner.  She chose breakfast sandwiches, after looking through Cooking Together.  For each sandwich you will need:

2 slices whole wheat bread
1 large egg
1 slice of tomato
2 slices of bacon
Cheddar cheese
Avocado

Fry the bacon until crisp.  Drain.  Break in half.
Toast the bread.
Fry the egg.
Mash the avocado, and spread half onto one slice of bread.  Top with the egg, bacon halves, cheese, tomato, then the other slice of toast.
Enjoy!

Menu Plan Monday

Welcome to summer!

Chick-fil-a "date"
Grits casserole
Kielbasa dogs & sweet potato fries (a repeat from last week)
Breakfast "BLT" sandwiches
Spaghetti
Creamy Potato Soup
Veggie night!

Happy Father's Day!

Happy Father's Day!  Today we'll be having Flank Steak Sandwiches, marinated tomatoes, cucumber salad, squash casserole, corn on the cob, and vanilla caramel cake.  YUM!  Enjoy your day, Dads!

Almond Flounder Meuniere

The new recipe this week comes from Around My French Table by Dorie Greenspan.  It was so good, and so easy!  It's definitely a keeper!

Almond Flounder Meuniere
(Serves 4)

2/3 c ground almonds (I ground some sliced almonds up in the food processor)
2 tbsp all-purpose flour
Zest of 1 lemon
Salt and pepper
24 oz. baby flounder (4 pieces)
2 large egg yolks, lightly beaten
3-4 tbsp cold butter (divided)
Sliced almonds, toasted
Chopped fresh parsley as a garnish (optional)

Whisk the ground almonds, flour, and zest together.  Season with salt and pepper.  Set aside.

Pat the fish dry.  Using a pastry brush, lightly brush one side of each fillet with the egg yolk.  Dip the coated side in the almond mixture.

Put a large nonstick skillet over medium heat.  Add 2 tbsp of the butter, and cook until it turns light brown, about three minutes.  Slip the fillets into the skillet nut side down, without crowding.  Lower the heat, and cook for 3 minutes or so, until the coating is golden and the fish is cooked halfway through.  Season the exposed side of the fillet with salt and pepper.

Add another tbsp of butter to the pan, and gently flip the fillets over.  Cook about two minutes more, until the fish is opaque, spooning some of the butter over the top once or twice.  If the pan becomes dry, add more butter.

Give the fish a light squeeze of lemon juice, and garnish with parsley and toasted almonds.  Enjoy!

No-Fry Parmesan Chicken

Are you ready for a healthier version of Parmesan Chicken?  Using a baking stone, you can still get crispy chicken, without frying in oil!

No-Fry Parmesan Chicken

1 lb. boneless skinless chicken breasts
3/4 c all-purpose flour
1 tsp salt
1/2 tsp pepper
2 eggs
1 1/2 c seasoned bread crumbs
1 c grated Parmesan cheese, divided

Preheat oven to 350°.  Place a chicken breast between pieces of wax paper, and pound or roll out with a rolling pin, until chicken is about 1/4" thick.  Set aside.

Combine flour, salt, and pepper in a shallow dish.  In a second shallow dish, beat eggs.  In a third, combine breadcrumbs with half of the Parmesan- cheese.  Dredge the chicken breasts in the flour mixture, then dip in the egg, then dredge in the bread crumb mixture.  Place on a baking stone.  Repeat with remaining breasts.

Bake chicken 25-35 minutes, until juices run clear.

Serve with spaghetti, sauce, steamed or roasted broccoli, and extra Parmesan.

Menu Plan for this week

We're back to a "normal life" this week!  Here's what's for dinner:

Chick-fil-a date
Parmesan chicken, spaghetti, and broccoli
Almond Flounder Meuniere & Cauliflower Bacon Gratin (new recipes for this week)
Milkshakes & muffins to celebrate the munchkin's last day at school
Kielbasa dogs & sweet potato fries
A day at the beach!
Father's day celebration - the men haven't decided yet what they'd like to feast on

Roasted Red Pepper Hummus

Since I've got nothing new this week, due to a lack of cooking, why don't you try someone else's new find?  The Happy Housewife's Roasted Red Pepper Hummus looks delicious and easy!


(The Happy Housewife's photo of her Roasted Red Pepper Hummus!)

Menu-less Monday

There really isn't much of a menu plan this week.  It's a crazy week here!  I didn't post much this past week due to family visiting from out of town.  Sorry about that.

This week:
Chick-fil-a date on Monday night
Grandma's for dinner on Tuesday
Out of town Wed-Fri
Steamed shrimp on Thursday!
Out to dinner on Sunday

Have a great week!

Asian Cabbage Salad

The new recipe for this week is Asian Cabbage Salad from Our Best Bites.


(Photo from ourbestbites.com)

This is a VERY quick and easy salad!  Even better though, it's light, refreshing, and delicious.  I didn't add cooked chicken, but I did add fresh edamame and cashews. I will definitely be making this again!

Menu Plan Monday - A Day Early

Here's what's cookin' this week!


Italian sausages with peppers and onions
Out to dinner with family (visiting from out of town)
Asian Cabbage Salad
Potato-crusted fish
Breakfast for dinner
Veggie night  :)
Spaghetti

Have a wonderful, safe Memorial Day!

Picnic Pasta Salad

This was my daughter's request for our picnic with her friend from school.  It's fresh and pretty!  It can be eaten as a side dish, or as a main dish, as we did today.  Feel free to add chopped grilled chicken.  It's also good with well-rinsed black beans tossed in!

Picnic Pasta Salad

1 lb. pasta (any shape will do)
1 pint grape tomatoes, quartered
1 cucumber, peeled and diced
2 carrots, peeled and diced
1/2 c frozen sweet corn
1 handful black olives, halved
Salad dressing  (I like Italian, my daughter prefers Ranch.)

Cook pasta according to package directions.  Drain, and rinse under cold water.  Drain well.
Mix vegetables and pasta together, then drizzle dressing over top.  Stir to combine.  Chill at least two hours.

*Before serving, stir the pasta salad.  If the pasta isn't wet enough, add more dressing.
*I like to add a handful or two of raisins or dried cranberries as well.  Trust me, it's yummy!

Authentic Fettuccine Alfredo

Straight from my Italian friend.  This Alfredo is rich, creamy, and delicious!  Do not skimp on the cheese.  You want really good quality cheese for this dish, as it's the star of the show!  Add grilled chicken or shrimp, if desired.  I usually serve steamed broccoli and garlic bread on the side.

Authentic Fettuccine Alfredo


Serves 6-8

1/2 c butter
2/3 c light cream (I use half and half)
1 1/2 c freshly grated Locatelli Pecorino Romano cheese
1/4 c chopped fresh parsley
1 lb. fettuccine
Salt and pepper
Pasta water

Cook pasta according to package directions.  Meanwhile, melt butter over low heat.  Gradually add in cream, stirring well.  When pasta is nearly cooked, slowly add cheese into butter and cream, stirring continually until smooth.  Remove from heat.

Drain pasta, reserving 2/3-3/4 cup of the water.  Do not rinse pasta.

Return sauce to low heat, adding in pasta water until the sauce reaches desired consistency.  (You want it thin enough to be "saucy", but you don't want it thin and runny.)  Toss sauce and pasta together in a large bowl.  Sprinkle with parsley, and serve immediately.