Made this one for Ben last night for dinner after getting really excited about my lunch (see previous post :P). It also just looked really pretty on the plate and I insisted on getting a picture. This one’s got broccoli and cauliflower bits in it too. Basically the same recipe as below, but much more colorful with the ham. Ben likes ham.
Ingredients:
1/2 whole wheat pita pocket
2 Tbsp hummus
4 cherry tomatoes, halved
3 mushrooms, sliced
Mozzarella cheese
Pepper, to taste
Directions:
Spread Hummus on one half of the pita pocket. Layer mushrooms, tomatoes, and cheese. Season with pepper. Cover with other half of pita. Grill on panini press (or simply toast in oven) at 375 deg or on high for 3-5 minutes, until pressed and golden brown.
This one was a great success! Made it for Ben for Valentine’s Day. First time actually making my own chicken parm, after it’s been one of my favorites for a long time!
With these ingredients you really can’t go wrong. Cheese, tomatoes, breaded chicken, spinach… Ohhh yes please.
INGREDIENTS
4 chicken breast tenders, thinly sliced
1/2 cup flour
2 eggs
1 cup breadcrumbs
Salt and pepper
1 jar tomato sauce
3/4 cup chopped mushrooms
1/4 cup cherry tomatoes, halved
1/2 cup cooked spinach
1 cup shredded mozzarella and Parmesan cheese
4 oz. whole wheat angel hair pasta
Ingredients:
1 batch thin-crust pizza dough (I used a roll of Pillsbury ready-made thick pizza dough), or 2 lbs store-bought pizza dough
2-3 cups filling: any favorite combination of cooked meat, cooked veggies, and mozzarella cheese (for these, I used ham, frozen chopped spinach, ricotta, and mozzarella)
Olive oil
Preheat oven to 450 degrees. Divide the dough into 6 even pieces and place on parchment paper. Press each piece into a flat disk and roll out until about 8” diameter.
In the bottom third of the circle of each piece, spread about 1/3 cup of filling, leaving about an inch border around the edge. Fold the top part of the dough over the bottom, pressing around the edges of the non-folded edge to seal.
Tap the calzones lightly to spread filling evenly.
Brush the calzones lightly with olive oil and stab tops of the calzones with a fork to allow steam to vent out during cooking.
Bake calzones for 15-20 minutes. Rotate the tray in the oven and bake another 15 minutes, or until golden brown on top and browned on the edges.
Cool briefly and serve with marinara sauce.
These are becoming our newest Christmas morning tradition! With the thought of two big meals ahead, we’ve lightened up the past two years, turning to fruit, vanilla yogurt, and a bit of crunchy granola instead of the usual monkey bread.
Claire Tastes 