Make Your Own…

I am finding that I love making my own pizza. Especially since I don’t have to worry about making the dough from scratch. Our local grocery store has begun carrying whole wheat pizza dough which has been a godsend.

Tonight I put pesto with Basil and Olive Oil, plum tomatoes thinly sliced and a small bit of mozzarella cheese (still trying to quit the dairy…baby steps!) it was so easy and delicious. It’s also very nice to know exactly what is in/on my family’s pizza.

Anti-pasto Style Penne

Tonight I needed something quick, easy and clean. Borrowing from a myrecipes.com recipe, I made some Organic Brown Rice Penne pasta and mixed in a chopped sweet orange bell pepper, sliced kalamatta olives, pesto, sun-dried tomatoes and Parmesan cheese. So good!

Black Beans and Rice

Tonight I threw together a quick Black Beans and Rice. Sauteed onion, green onion and garlic. Threw in a cup of long grain wild rice with some basmati mixed in. Let that brown a bit then added 2.5 cups of organic reduced-sodium veggie broth and let simmer. Once most of the broth had been absorbed, I threw in a can of organic black beans. Salt, pepper and some cilantro and it was dinnertime!

My husband dressed his up with some organic southwestern corn salsa and mung bean sprouts.

Giving Fungi A Chance

Being that I am not a fan of mushrooms in their whole form, I surprised myself by absolutely loving the Homemade Mushroom Soup I made tonight. It was wonderful and fairly easy. I used white and shiitake mushrooms, sauteed with onion and celery. Used long grain rice and organic veggie broth. Purée veg after initial boil, return to broth, stir in some milk (could use soy but I used organic 2%) and top with parsley. We added a sprinkle of fresh shredded mozzarella as our belief is cheese makes everything that much better!  Maybe some day we can give up dairy but as for now…baby steps.

Another rainy night…

but we feel fine! We are having Cheesy Wild Rice and Veggie Casserole with beautiful asparagus & green beans made all gooey with fat free cream cheese and reduced fat mozzarella. You’ll notice that even though we’re eating out of a vegetarian cookbook, we love our cheese. Not quite ready to kick the dairy habit yet.

Comfort Food on a Rainy Night

Tonight, we had Cowboy Hot Pot. Sort of a different take on Shepard’s Pie but just as good. It is a vegetarian recipe and as you probably noticed with our Taco Pizza..we eat dairy so we had gooey cheese in our hot pot. Full belly!

New purchase…

I am chomping at the bit to test out these recipes in my newest purchase…”1,001 Low-Fat Vegetarian Recipes” by Sue Spitler with Linda R Yoakam!!

Taco Pizza may be first on my list!

Trader Joe’s Makes CE Easy!

Dinner tonight is a lovely and vibrantly colored organic vegetable radiatore pasta with Pomodoro Sauce with hormone-free ground turkey. Wonderful Bake At Home Whole Wheat Ciabatta Rolls round it all out. Can’t wait to eat!!

I have never been a tomato eater but the TJ’s Pomodoro Sauce is amazing. Sweet instead of acidic. I have found my new CE pasta sauce favorite!’

Day Three & I’m Feeling Fine

Today started with a Kasha bar and a handful of walnuts and pumpkin seeds. Lunch was a piece of organic whole wheat bread with soy nut butter drizzled with raw honey. Followed by a wonderfully delicious Organic Pink Lady Apple shared with my 6 year old. The day was finished off with a perfectly grilled Bison burger on a WW bun with corn on the cob and WW pita chips! Hopefully tomorrow I will get the Summer Vegetable Curry cooked up.

Coconut Chicken with Strawberry-Pineapple Salsa and Mixed Greens

The chicken and the salsa are both marinating in Lite Coconut Milk with scallions. The chicken gets the whites of the scallions along with ground black pepper and sea salt. The salsa gets the greens of the scallions. The Mixed Greens are organically grown at our local Coonamessett Farm…Buy Fresh, Buy Local!! All that’s left to do is throw the chicken into a pan and then let the feast begin!