- Dinner at Grandma's
- Turkey Kielbasa with peppers, onions, and couscous
- Dinner at the Coleman's
- My Birthday Dinner at Mom's
- Girls Night Out! - Pizza for the boys?
- California Chicken Burgers
- Sage & Garlic Turkey Burgers
Saturday, June 11, 2011
Weekly Meal Plan
Tuesday, June 7, 2011
Breakfast Pizza
What kid wouldn't want pizza for breakfast? However, I'm not talking about the kind with red sauce and pepperoni. I am talking about the bacon and eggs variety. Whole Foods has the best pizza. One day we were there early in the morning so I got to try their breakfast pizza and loved it. I wanted to recreate as best as possible.
For this recipe, I am using the instructions on the pizza crust we buy - Whole Foods Frozen Whole Wheat Pizza Dough. Check your dough for cooking directions.
1 pkg frozen pizza dough
4 eggs cooked - scrambled
4 slices of bacon, cut into chunks/pieces
1 cup shredded cheddar cheese
sliced red onion
olive oil
Italian seasoning
Thaw your dough.
Preheat the oven according to the directions on your pizza dough.
Roll the dough out into a circle and place on baking sheet or pizza tray. Brush with olive oil and sprinkle with Italian seasoning. Some doughs (like the WF ones) will have you bake it for a while before topping it. I like it this way and suggest it. So if you choose this method, do it now.
Take the crust out of the oven. Evenly sprinkle with the scrambled eggs, red onion, bacon, and cheddar cheese. Bake for the remaining time on the dough instructions.
Add a little black pepper, slice into 6 pieces and serve.
We really liked this and I would like to try some other breakfast combinations. Next time I plan on using pancetta instead of bacon. If you try this with other topping combinations please let me know what they were and how they turned out!
For this recipe, I am using the instructions on the pizza crust we buy - Whole Foods Frozen Whole Wheat Pizza Dough. Check your dough for cooking directions.
1 pkg frozen pizza dough
4 eggs cooked - scrambled
4 slices of bacon, cut into chunks/pieces
1 cup shredded cheddar cheese
sliced red onion
olive oil
Italian seasoning
Thaw your dough.
Preheat the oven according to the directions on your pizza dough.
Roll the dough out into a circle and place on baking sheet or pizza tray. Brush with olive oil and sprinkle with Italian seasoning. Some doughs (like the WF ones) will have you bake it for a while before topping it. I like it this way and suggest it. So if you choose this method, do it now.
Take the crust out of the oven. Evenly sprinkle with the scrambled eggs, red onion, bacon, and cheddar cheese. Bake for the remaining time on the dough instructions.
Add a little black pepper, slice into 6 pieces and serve.
We really liked this and I would like to try some other breakfast combinations. Next time I plan on using pancetta instead of bacon. If you try this with other topping combinations please let me know what they were and how they turned out!
Monday, June 6, 2011
Chicken Rollatini with Prosciutto & Cheese
This recipe is from Skinny Taste and wow is it easy and so so good! It makes a lot so this is a good one to make for company and you can even assemble it early and pop it in the oven straight out of the fridge like we did last night.
8 thin chicken cutlets, 3 oz each (I beat chicken breasts until they were as thin as I wanted)
4 (2.8oz) sliced thin lean prosciutto, sliced in half
2 slices reduced fat provolone or mozzarella, sliced in half
1/2 cup whole wheat Italian seasoned breadcrumbs
1/4 cup Parmesan cheese
1 lemon, juice of
1 Tbsp olive oil
fresh pepper
1/4 red onion, sliced
olive oil non-stick spray
Wash and dry cutlets well with paper towels. Combine breadcrumbs and grate cheese in one bowl and olive oil, lemon juice, and pepper in another bowl.
Preheat the oven to 450. Lightly spray a baking dish with non-stick spray.
Dip the chicken in the lemon-oil mixture, then in the breadcrumbs to coat well. Place each cutlet on a work surface such as cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese and a few chunks red onion on one side of the chicken cutlet.
Roll and place seam side down in a baking dish. Repeat with the remaining chicken. When finished, top with remaining crumbs and spray lightly with oil.
Bake 25-30 minutes. Serve immediately.
Servings size is 1 and they are 4 PointsPlus each.
I liked them like this, but my sister and mom both said they would like to try it with a sauce. So I might try to serve with spaghetti and tomato sauce next time.
8 thin chicken cutlets, 3 oz each (I beat chicken breasts until they were as thin as I wanted)
4 (2.8oz) sliced thin lean prosciutto, sliced in half
2 slices reduced fat provolone or mozzarella, sliced in half
1/2 cup whole wheat Italian seasoned breadcrumbs
1/4 cup Parmesan cheese
1 lemon, juice of
1 Tbsp olive oil
fresh pepper
1/4 red onion, sliced
olive oil non-stick spray
Wash and dry cutlets well with paper towels. Combine breadcrumbs and grate cheese in one bowl and olive oil, lemon juice, and pepper in another bowl.
Preheat the oven to 450. Lightly spray a baking dish with non-stick spray.
Dip the chicken in the lemon-oil mixture, then in the breadcrumbs to coat well. Place each cutlet on a work surface such as cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese and a few chunks red onion on one side of the chicken cutlet.
Roll and place seam side down in a baking dish. Repeat with the remaining chicken. When finished, top with remaining crumbs and spray lightly with oil.
Bake 25-30 minutes. Serve immediately.
Servings size is 1 and they are 4 PointsPlus each.
I liked them like this, but my sister and mom both said they would like to try it with a sauce. So I might try to serve with spaghetti and tomato sauce next time.
Saturday, June 4, 2011
Weekly Meal Plan
- Turkey Dogs, mac-n-cheese, Fresh Fruit
- Hamburgers (daddy is out of town!)
- Pizza & Salad
- Easy Tetrazzini, Veggies, & Fresh Fruit
- Chicken Rollatini with Prosciutto & Cheese, Salad/Veggies, & Fresh Fruit
- Date Night: late night take out for us; chicken nuggets, veggie, and fruit for Colin
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