A Recipe.

I found this recipe last week and made it last night for the family and it was a HUGE hit! It makes a nice summer meal. The dressing was incredible. My fourteen year old actually asked me to make the dressing again to dip chicken in.

Here is the link to the recipe: Oriental Chicken Salad.

Provolone, Tomato, and Fresh Basil Pizza

I got this recipe off the back of a package of Provolone Cheese that I recently bought. It was surprisingly quite good. My husband and I both really enjoyed it, while the kids ate it, but I have to admit they weren't quite as thrilled as we were.

3 Tbs. Extra Virgin Olive Oil

1 Homemade or Refrigerated Pizza Dough(I made homemade following the directions that came with my bread machine, super easy and yummy!)

1/4 Cup Fresh Grated Parmesan Cheese

120z Sliced Provolone Cheese

5 Roma Tomatoes, Sliced thin

Salt and Pepper

Fresh Basil Leaves, Chopped

Coat a pizza pan with olive oil and spread dough out evenly to all edges of the pan. Sprinkle with Parmesan cheese and top with the sliced provolone cheese. Place tomatoes on top and sprinkle with salt, pepper and fresh basil. Bake in preheated 425 degree oven until crust is golden brown(about 15-20 minutes)

Open Face Tomato and Cheese

This is such a simple recipe, but so very yummy! It is often enjoyed around here for lunch, although paired with a green salad makes a nice light supper as well.

To make four: I use four slices of bread. Homemade really improves the overall flavor of this, and of course if you can, use whole grain. I shred about 3/4 cup of mozzarella cheese. Slice 1-2 tomatoes depending on size. You will also need to prepare a mayo mixture of about: 2 tablespoons mayonnaise, and 1 teaspoon dried basil.

First spread a thin layer of the mayo mixture on each slice of bread. Then add sliced tomato, and top with cheese. Easy!

Next, bake on baking sheet sprayed with cooking spray, at about 400 degrees for about 10 minutes until cheese melts and is just turning golden.

Enjoy!

It's A Wrap!

Wraps and pita's have to be one of our favorite summer time lunches or light suppers, as both can be made without the hot oven on ,and because most ingredients are fresh, they are cool!

Like a pita, you can add just about anything you like to a wrap and get creative with combinations or theme.

I made this one today:

First I chopped up some fresh veggies(green and red peppers, spinach, red onions, tomatoes, and some shredded cheddar:

Meanwhile I was preparing a new batch of Tamari Roasted Chickpeas(link to recipe a few posts down)These are great on just about anything, and add some protein!

To prepare I spread a couple of tablespoons of cream cheese. You can use any kind you like, today I used my favorite onion and chives flavored.

I then layer all the other ingredients onto the cream cheese:

Roll up tightly and cut in half. Enjoy right away, or wrap in plastic wrap and store in fridge or lunch box until ready to enjoy.These make a nice on the go meal as they can be ate on the run. We take these on our hikes often. You can skip the cream cheese and add a salad dressing of your choice. With the chickpeas, Annies Asian Sesame Dressing goes quite well. I wouldn't recommend dressing if you're making these to eat later as they will get soggy, where with the cream cheese, they stay nice all day.

Stuffed Pitas

Need a quick meal without heating the kitchen on these hot summer days?(of course it's cold and rainy where I'm at, in JUNE!) Stuffed pitas are the answer!

Get creative and play around a little with your own preferences and likes. Two of my favorites:

Greek I make a dressing in the blender by mixing:

3/4 cup olive oil

juice from one squeezed lemon

1 tablespoon dried oregano

2 cloves garlic crushed

1/2 tablespoons dried basil

salt and pepper to taste

2 1/2 tablespoons balsamic vinegar

3 tablespoons Parmesan cheese

2 tsp sugar

I then warm each pita in the microwave for about 30 seconds(I use whole pitas vs. the already split ones. Then I cut about an inch or two off the top and layer in some lettuce(I like green leaf) cucumbers diced, tomatoes diced, kalamata olives pitted and split(about four whole making 8 halves) marinated artichoke hearts, a handful or so of garbanzos for protein, then I pour the dressing on(about 2-3 tablespoons per pita) and top with a little feta cheese. YUM!

I also do an Asian inspired pita, warming and cutting the pita as described above and layering in lettuce, sprouts(bean and alfalfa) tomatoes, shredded carrots, cabbage and the secret to making these really great is Tamari Roasted Chickpeas(recipe from Eat Cook and Be Vegan) then I top with Annies Asian Sesame Salad Dressing.

These are great to take on the go for hiking or picnics or those days you will be on the road. Just save your dressing in a separate container, and perhaps items like tomatoes that may make your pita soggy.

There are dozens of more ways to customize your pitas, you can do egg salad, Italian mixtures and more, have fun and enjoy!

Basil Pasta

This is an excellent side dish or a quick and easy light main dish for those nights you didn't think ahead and need something on the table fast!

First, I boil some pasta till just tender. I like to use fun shapes like spirals, mini-shells, or mini-tubes. Drain and set aside.

Meanwhile, dice 1/4 -1/2 an onion(depending on how much pasta you are making) and shred some mozzarella cheese(1/4 or so cups)

Heat a tablespoon or two of olive oil and saute your onions until tender. Add a tablespoon or so dried basil and saute another minute. Add your pasta and stir to mix well. Finally add your cheese, stir to mix and serve.

As a main dish I like to serve Focaccia bread and a steamed veggie like broccoli.

Guess what's for dinner tonite?