Monday, August 23, 2010

| love some boboli |

One of my favorite quick and easy pizzas that seems fancier than it is involves a whole-wheat Boboli crust, goat cheese, and the olive bar at the grocery store. I go to the olive bar and get a variety of things (black and green olives, red peppers, roasted garlic, and sun dried tomatoes being favorites). I only need about 1/2-3/4 cup to make this work. I also pick up a small log of goat cheese (4 ounces, I think) and a Boboli crust.


At home, I drizzle olive oil on the crust, then smoosh on the goat cheese (just pull it off into little chunks, drop on the pizza and smoosh a bit). Then I put on the chopped up stuff from the olive bar (and sometimes add some fresh basil from the garden and maybe a chopped tomato). Crack on some pepper, then stick in the oven for 8-10 minutes at 450. Delicioso.

| hidden veggies |

I'm not usually a huge fan of hiding my veggies because I like them up-front and featured. And yet, I know that some people like to hide them...especially if they're trying to get kids to eat them. Here's a quick, easy, healthy way to hide some veggies in a tex-mexy mac n' cheese. I stole this recipe from Weight Watchers once upon a time and then changed it over the years.


Macaroni and Cheese and Squash - Serves 4

1) Boil about 8-10 ounces of macaroni (I use whole wheat).

2) In a saucepan, combine squash, ½ a can of evaporated milk, and 1 cup of shredded cheddar cheese. For the squash you can use a can of pumpkin, two large jars of baby food squash, or a container of frozen butternut squash that’s pureed.

3) After the cheese mixture melts, combine it with the drained pasta and a drained can of Rotel. I also like to add in a can of drained black beans.