Summer Menu: Week 4

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Happy Back to School for those of you who had kids start school last week! Remember when we used to start school the day after Labor Day – what happened to that? Well school may have begun, but according to the weather (and my stomach) it’s still summer and this week’s menu is filled with great summertime recipes.

Click on the link below to download a PDF of the menu, grocery list, and recipes.
Summer Menu: Week 4

Here’s the menu for this week:

Sunday: Greek Pasta Salad with Sausage

 

 

 

 

Monday: Grilled Lemon Herb Pork Chops with LO* Pasta Salad

 

 

 

 

Tuesday: Grilled Chicken Tandoori

 

 

 

 

Wednesday: Tomatoes with Fresh Basil over Pasta

 

 

 

 

Thursday: Green Salad with LO* Tandoori Chicken
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Friday: Vegetarian Pesto Pita Pizza

 

 

 

 

Saturday: Fish Tacos

 

 

 

 

*left-over

 

Happy cooking!

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Pita Pizzas

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These little pizzas are a breeze to put together and much healthier than a traditional pizza pie. Since they come in individual sizes, it’s easy to please the entire family, which is often a challenge in my house since my daughter won’t eat pizza with tomato sauce, my husband likes a meaty pizza, and I prefer vegetarian. Have fun experimenting with different sauces and toppings. Below are the recipes for a vegetarian pizza with pesto sauce and a Mexican pizza with salsa sauce.

Vegetarian Pesto Pita Pizza

Ingredients
6 whole wheat pita breads
1 jar of prepared pesto
Shredded cheese
2 tomatoes, chopped
1 bunch of spinach, rinsed and roughly chopped
1/2 cup crumbled feta cheese
Parmesan cheese (optional)
Black pepper (optional)

Preheat the oven to 350 degrees.

Place the pita breads in a single layer on a large baking sheet. Bake the pitas in the preheated oven for about 5 minutes (this will help keep the “crust” crispy).

Remove the pitas from the oven, and carefully spread the pesto on top of each pita (as much as you like). Top with a small amount of shredded cheese, a few tomatoes, a handful of spinach (really pile it on because it will shrink in the oven), then a bit of feta cheese. If desired, sprinkle a bit of parmesan cheese and some black pepper on top.

Bake for about 10-12 minutes, or until the crust is crunchy and the toppings are heated through. Cut into quarters and serve hot.

Mexican Pita Pizza

Ingredients
Whole wheat pita breads
Jar of your favorite salsa
Shredded cheese
Leftover taco meat, cooked
Tomatoes, chopped
Roasted green chilies, diced
Green onions, chopped

Preheat the oven to 350 degrees.

Place the pita breads in a single layer on a large baking sheet. Bake the pitas in the preheated oven for about 5 minutes (this will help keep the “crust” crispy).

Remove the pitas from the oven and carefully spread each pita with a spoonful of salsa. Top with a handful of shredded cheese, taco meat, tomatoes, green chilies, and green onions.

Bake for about 10-12 minutes, or until the crust is crunchy and the cheese is melted. Cut into quarters and serve hot.

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Peachy Piggy Pizza

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This is one of my husband’s wonderful off-the-cuff creations (he came up with the name too). If you like the combination of sweet and salty, then you are going to love this. This recipe calls for Sourdough Sauce, which you can order here from Alaska Wild Berry Products.

Ingredients
4 strips of bacon
Pizza dough (recipe follows)
Cornmeal
1/4 cup Kinder’s Mild BBQ Sauce
1/4 cup Sourdough Sauce
2 cups shredded mozzarella cheese
1/2 cup Lit’l Smokies, sliced
1 small peach, sliced
1/4 cup chopped green onions

Preheat the oven to 425 degrees. If you have a pizza stone, be sure to put the stone in the oven while it’s preheating. Meanwhile, fry the bacon until crisp and then drain on a paper towel. Once cool, crumble bacon into small pieces.

Sprinkle the preheated pizza stone or baking pan with cornmeal, and place the prepared pizza dough on top. Combine the BBQ Sauce and Sourdough Sauce in a small bowl and spread onto the pizza dough using a pastry brush or the back of a spoon. (Note: if you don’t have Sourdough Sauce, then use barbeque sauce only.)

Sprinkle the pizza with mozzarella cheese, and then the crumbled bacon, Lit’l Smokies, peach slices and green onions. Put the pizza in the oven and bake for about 8-10 minutes.

Pizza Dough

Ingredients
1 1/2 teaspoons active dry yeast
1 1/2 cups water
1/2 teaspoon sugar
3 1/2 – 4 cups all-purpose flour
1 teaspoon sea salt

In a large bowl, dissolve yeast in 1/2 cup warm water (about 110  degrees). Stir in the sugar and 1/2 cup of flour and mix well. Cover bowl with  plastic wrap and let rise until foamy, about 1 hour. Blend in remaining water, flour, and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled, about 2 to 3 hours.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Roll dough out to half of its final size. Let rest for 10 to 15 minutes (while you prepare desired pizza toppings). Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved.

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