Tag Archives: roasted tomato dressing

Pizza Crusts, Meal Plans and Repurposing Leftovers

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This past week, I tried a new pizza crust that we picked up at Cost Plus World Market.

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I’ve had a hard time finding prepared pizza crusts that aren’t insanely high in calories. I’ve also tried to make my own; but I’ve got a picky husband! I was sold when I saw that these mini crusts are only 150 calories!

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On Wednesday, I decided to make one because I was looking for a way to use up the Roasted Tomato Dressing that I Want to Pour Everything that I had leftover in the fridge. I wasn’t sure if it would work in place of pizza sauce, but it was worth a try.

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It was so incredibly good! But it was also so easy…

Single Serving Pepperoni Pizza

  • 1 Pastorelli Ultra Thin 7″ Pizza Crust
  • 3 Tbsp Roasted Tomato Dressing or your pizza sauce of choice
  • 1/4 tsp Italian seasoning
  • 1/4 cup shredded mozzarella
  • 10 pepperoni

Layer as listed and bake at 400 degrees for approximately 7 minutes, or until golden brown.

I forgot to use the Italian Seasoning, so I just sprinkled some on top before putting it in the oven.

Rob wasn’t a fan of the Roasted Tomato Dressing. So when I made us each one of these yesterday, I made my own pizza sauce with tomato paste, water, garlic, olive oil and pizza seasoning.  We will be buying these crusts again.

And now for this week:

planning

 

Food

Rob and I are still on our eat-on-our-own kick like we did last week and the week before. Although it may sound a little strange for us to eat separately, it’s been working out really well! I love being able to eat chicken at home. Neither of us need to plan around each other either.

Here are my plans for this week.

Dinners:

  • Monday –  Running with Rachel’s Husband Dan’s Feta & Spinach Turkey Burgers with Roasted Butternut Squash, Onions and Red Potatoes
  • Tuesday – Leftover Turkey Burgers & Roasted Veggies
  • Wednesday – Greek Turkey Burger Salad – I’m attempting to re-purpose the Turkey Burgers! I’ll use the rest of my spinach, add tomatoes, cucumbers and olives, crumble the turkey burger, add a bit more feta and top with tzatziki sauce and/or hummus. Sounds delicious, no? If it turns out okay, I’ll put it up next week!
    Thursday –  Greek Turkey Burger Salad
  • Friday – Dinner out – TBD
  • Saturday – Off to Green Bay! Tentative dinner at Hinterland Brewery.
  • Sunday – Meals TBD. It’s my final game of the season as a Packers Gold Package Season Ticket Holder.

Lunch:

Breakfasts:

Fitness

  • Monday – Walk 1 hour OR Run 1 mile OR HIIT Run/Walk OR 30 min on recumbent bike.
  • Tuesday Walk 1 hour OR Run 1 mile OR HIIT Run/Walk OR 30 min on recumbent bike.
  • Wednesday – Walk 1 hour OR Run 1 mile OR HIIT Run/Walk OR 30 min on recumbent bike.
  • Thursday – Walk 1 hour OR Run 1 mile OR HIIT Run/Walk OR 30 min on recumbent bike.
  • Friday – REST
  • Saturday – REST
  • Sunday – Walk 1 hour OR Run 1 mile OR HIIT Run/Walk OR 30 min on recumbent bike.

What is your favorite way to re-purpose leftovers?

Cheers~
Carrie

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Look at Me Eating My Broccoli! AR

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It’s a miracle.

I’ve learned to like broccoli.

I never thought it would happen. I couldn’t stand the stench of it. If one of my college roommates or an co-worker made it, I had to leave the room. People have said that I hadn’t had it prepared in a way that I’d like it. Some say to try it with cheese sauce. No no no! I would never want to ruin cheese that way! Even with the cheese, the smell of the broccoli would just make me gag. I found later, that the only time I could really eat it is if it was chopped up really small into a stir fry. Even then I’d pick most of it out.

But when I was a kid:

  • I didn’t like seafood (or even had much of it) – but I do now.
  • I didn’t like mushrooms (the ones we had were canned!) – but I do now (if they are fresh!)
  • I didn’t like green beans (also canned) – but I do now (if they are fresh or frozen.)

And now… broccoli!

Here’s how. Because I never make it, my husband begged me to make him some after he put a package of the frozen stuff in my cart at Costco.

“That’s a lot of broccoli!” I said.

“Yeah.” he said with a smile.

That week, I got an email in my inbox with a recipe for Garlic Parmesan Roasted Broccoli from Damn Delicious. I was cooking some steaks for us that night and decided to thaw out a portion of broccoli to roast for him. I had some tomatoes I wanted to eat that I knew he wouldn’t want anyway. When it came out of the oven, it didn’t smell bad nor stink up my house. Because I learned I liked broccolini when it was roasted, I took a little taste of the roasted broccoli. “Not bad!” I thought. It was good enough for me to even pop a whole piece into my mouth!

So the next time I made that recipe, I made enough for both of us. And I ate up all of my broccoli on my plate! Yes, moms across America would be so proud. I truly believe that it’s the roasting that mellows out that strong broccoli aroma.

So look what I bought for the first time ever at the Farmer’s Market last weekend!

My first head of fresh broccoli!

My first head of fresh broccoli!

The whole time I was chopping this, I kept singing Dana Carvey’s “Choppin’ Broccoli.” I couldn’t help myself. I made it for the girls when they came over on Thursday, alongside this Garlic & Herb Chicken from Kalyn’s Kitchen. I had this vision of pouring my beloved Roasted Tomato Dressing over the chicken. I had made some of that the night before.

Roasted tomatoes waiting to be pulverized to become dressing!

Roasted tomatoes waiting to be pulverized to become dressing!

The dressing was fabulous, but didn’t work quite so well over the chicken. Maybe it was a bit a bit overpowering? Maybe I should have warmed the dressing? What’s strange is that I did like dipping cold pieces of chicken into the dressing later. Hmmm…

So here were my leftovers:

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So I put some into a Power Bowl for my Friday lunch!

  • red kale
  • chopped roasted garlic roasted parmesan broccoli!
  • chopped tomatoes
  • onion
  • sliced chicken breast
  • sprinkling of shredded mozzarella
  • about four teaspoons of the roasted tomato dressing

I warmed it up in the microwave at work and this was an out-of-this-world bowl of leftovers! One of my best bowls yet!

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So what about this week?

planning

Food

We’re changing things up a bit this week! Rob isn’t always in the mood for what I have planned for dinner. And unless I make two separate meals for each of us, I never get to eat chicken or fish. This week, we are on our own. We might try to do one meal at home together on the weekend.

Dinners:

Lunch:

  • Leftovers
  • Snacks – Honeycrisp apples, nuts or string cheese and dark chocolate

Breakfasts:

Fitness _ TBD

  • Monday – Walk 1 hour OR Run 1 mile OR HIIT Run/Walk OR 30 min on recumbent bike.
  • Tuesday Walk 1 hour OR Run 1 mile OR HIIT Run/Walk OR 30 min on recumbent bike.
  • Wednesday – Walk 1 hour OR Run 1 mile OR HIIT Run/Walk OR 30 min on recumbent bike.
  • Thursday – REST
  • Friday – REST
  • Saturday – Walk 1 hour OR Run 1 mile OR HIIT Run/Walk OR 30 min on recumbent bike.
  • Sunday – Walk 1 hour OR Run 1 mile OR HIIT Run/Walk OR 30 min on recumbent bike.

What foods have you learned to like?

Cheers~
Carrie

The Roasted Tomato Dressing that I Want to Pour over Everything

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If you’ve been reading this blog for any length of time, you know by now that I absolutely, positively loooooooooovvvvvvveeee tomatoes. With a capital L.

Last week, I discovered this Roasted Tomato Dressing.

And now I want to pour it on everything.

I could eat it with a spoon. That’s dangerous though. With all of that olive oil in it, it’s only meant to be a dressing. So I tried to make it count. I spooned some over my greens. I put a dollop on my 90-Second Egg Sandwich. I put a couple of generous spoonfuls over a nice medium-rare sirloin steak. Mmmm…

I can’t even begin to tell you how good this is.

If you like tomatoes as much as I do…

You. Must. Make This. NOW.

I did change the recipe, slightly, though. Here’s what I did:

  • Realizing that I was out of red wine vinegar, I used the Champagne balsamic that I had on hand. I’m sure that gives it a somewhat different flavor. But I’d like to try it with lots of different vinegars to change it up. Or do I? I love it the way it is.
  • I did not add garlic because I used garlic-infused olive oil when roasting the tomatoes.
  • I used my high quality Italian Extra Virgin Olive Oil when I drizzled it into my food processor. This is not exactly a change, per se. But I try to use my best quality as a finishing oil, not always for cooking.

Now I want to experiment with it. Or do I? It’s Perfect. Just the Way It Is…

Some thoughts:

  • Try using different vinegars.
  • Try using almond oil. {I received some for Christmas and have yet to use it.}
  • Change the ratio of olive oil to tomatoes to lighten it up a bit.
  • Perhaps even turn it into an awesome tomato sauce??

The last one reminded me of Jodi’s Bowl of Love that I once read about. I currently stick to a jarred version that I know is high in sugar and sodium. But we haven’t found anything else to win us over and replace the old standby. But if I can cut or eliminate the oil in this baby, I might have the perfect tomato sauce!

If my Roasted Tomato Dressing discovery wasn’t enough… Later in the week, this recipe was delivered to my inbox: Chicken with a Tomato-Ginger Vinaigrette. I was totally seduced. Coincidence? I think not… I think I know what I”m making the next time I have the girls over for dinner!

Now it’s time for:

 

planning

Food

*This week, I’m trying out Plated. It’s a service that delivers all of the necessary fresh, ingredients {except for a basic few that you should already have on hand} to your door along with the recipes. I’ve been watching it for months now, but wanted to make sure there were two meals that I could make for Rob before testing it out. I also got 50% off my first two dishes for two people. You can, too, by clicking here. I’ll review next week!

Dinners:

Lunch:

  • Salsa Caprese
  • Quick & Easy Bowls I’m going to change up my usual Mexican concoction with an Italian one:
    1. Base – handful of spinach or other greens
    2. Grain/Starch – I was going to add 1/3 cup of pasta, but I’m thinking if I do a cold salad, I’m going to just double the protein
    3. Protein – 1/2 can garbanzo beans, drained
    4. Veggies – 1/3 can Italian diced tomatoes, drained and 1/3 onion sauteed with 1 zucchini
    5. FatFeta – using a light cheese because my sauce is made with lots of olive oil!
    6. SauceRoasted Tomato Dressing…. YAAYAYYAYAYAYYAYA!!!!
  • Snacks – fruit, string cheese and dark chocolate

Breakfasts:

Fitness

  • Monday – RUN: Couch to 5k – Week 3, Day 1
  • Tuesday – Recumbent Bike/Yoga
  • Wednesday – RUN: Couch to 5k – Week 3, Day 2
  • Thursday – REST
  • Friday – REST
  • Saturday – RUN: Couch to 5k – Week 3, Day 3
  • Sunday – Recumbent Bike/Yoga

What is your favorite homemade dressing?

What is your favorite tomato sauce recipe?

Cheers~
Carrie