Getting Creative

Last week our printer broke. This proved especially difficult since I use Master Cook to meal plan. I can print out all my recipes and it even creates a grocery list so I don't have to wonder if I missed something. But as I sat at my computer and began to meal plan, I realized it was moot since I couldn't print out anything. So I turned to my cook-books and came up with a week full of new recipes. I had so much fun and am excited about these new dishes!

Monday: Hamburger Soup (courtesy Nancy, my MIL)

Tuesday: Penne w/ Chicken Sausage & Broccolini (from Almost Meatless)

Wednesday: Quick Beef Tacos (from Real Simple)

Thursday: Italian Tuna Melts w/ White Beans and Provolone (from Rachel Ray)

Friday: Meatballs with Sauteed Chard (from Real Simple)

Saturday: I think we're going out to dinner

Sunday: A new week begins! Maybe our new printer will have arrived, otherwise I'll be going trudging through my cookbooks once again. Maybe I'll just do that anyway, I never know what I'm going to find.

Fresh Summer Pizza

Pizza is generally not one of my favorite meals during the summer. It's usually heavy with cheese and sauce, and don't feel good afterwards. But lately I've started making my own (still using a boboli but will eventually make my own crust) and they are so much better! For one, I can use any sauce I want and TWO it's not drowned in cheese. Cindy & I made a great pizza a few weeks ago -- and I'll post that recipe eventually -- but last night I decided to try a new version and it was delicious! I used mozzarella instead of provolone cheese, but it still tasted yummy!

I have no idea where I got this recipe, I've had it for years. It's probably from Cooking Light or Real Simple!

Fresh Tomato-Pesto Pizza

Ingredients:

Pesto:
4 cups basil leaves
2 garlic cloves
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon grated fresh Parmesan cheese
1 tablespoon olive oil

Pizza:
1 Italian cheese-flavored pizza crust (such as 1lb Boboli)
3 cups chopped seeded tomato (about 2 pounds)
3 garlic cloves, thinly sliced
1 cup shredded provolone cheese (4 ounces)
1/4 cup thinly sliced basil leaves

Directions:

Preheat oven to 475°.

To prepare pesto, place 4 cups basil leaves and 2 garlic cloves in a food processor, and pulse 5 times or until coarsely chopped. With processor on, add broth, Parmesan, and oil through food chute; process until well-blended.

To prepare pizza, place pizza crust on a baking sheet. Spread pesto over crust, leaving a 1/2-inch border; top with the tomato, garlic slices, and provolone. Bake at 475° for 12 minutes or until the cheese melts. Sprinkle with 1/4 cup basil. Cut the pizza into 8 wedges.