English Muffin Pizza - Take 2

Even though I liked the pizza that I made the other day with the chedder cheese, I thought I would try it with mozzarella cheese instead of chedder cheese and decided to add some fresh tomato.  I liked it just as much.    

 

1 whole grain English muffin

black olives (as many as you like)

2 slices of Roma tomato (each slice cut into 4 pieces)

8 slices of pepperoni (more or less depending on what you like)

Mozzarella cheese (for me, whatever will fit when stacked on top)

 

I split the English muffin in ½ where it was semi sliced and toasted the English muffins in the toaster.  I put each ½ middle side (the inside) up on a microwavable plate.  I added a single layer of olives to each ½ then added 4 pieces of tomato to each ½.  I placed 4 pieces of pepperoni to each ½ and I pushed the pepperoni down in the middle a little bit to make a little groove to put the cheese in.  Added the cheese then microwaved until the cheese was melted. 

English Muffin Pizzas – Take 1

There are days when pizza sounds good but I don’t want a whole pizza and I don’t want to use the oven when it’s too hot out.  Even if the AC is running, the oven can create more heat.  Trying to introduce more whole grains into my meals, I found whole grain English muffins.  I was in the mood for pizza so I thought I would try making one with the ingredients on hand.  I had olives, chedder cheese, and pepperoni.  For me, this was quick, simple, and delicious. 

 

1 whole grain English muffin

black olives (as many as you like)

8 slices of pepperoni (more or less depending on what you like)

Chedder cheese (for me, whatever will fit when stacked on top)

 

I split the English muffin in ½ where it was semi sliced and toasted the English muffins in the toaster.  I put each ½ middle side (inside) up on a microwavable plate.  I added a single layer of olives then added the pepperoni.  I pushed the pepperoni down in the middle a little bit to make a little groove to put the cheese in.  Added the cheese then microwaved until the cheese was melted. 

Crusted Salmon

Today was about wanting something healthy with fish.  My go to fish recipe is crusted salmon.  I've baked it in the oven and I've wrapped it in tin foil and put it in a bbq to cook.  It's great with rice or rice pilaf, corn or even on top of a caesar salad.  I have even eaten this cold over a salad the next day.

1 salmon filet (I had almost 2 lbs)
1 cup pecans
1 cup cilantro

I put the pecans and cilantro in an electric chopper, chopped until finely chopped.  Added just enough olive oil to make a paste.  If you don't have an electric chopper, you can use a chunkier version with a little bit of olive oil.  Spread over the salmon and bake at 425 degrees for about 40 minutes depending how thick the salmon is. 

Happy Vege Salad – Take 3

I took the salad I made before and expanded on it with some suggestions from my friend and then some of my own ideas.  It turned out really good, just as good as the basic version. 

1 - 15.25 oz can of whole kernal white corn, drained

1 - 15.25 oz can of whole kernal yellow corn, drained

1 32 oz bag of yellow, orange and red mini peppers, diced

1 11 oz package of grape tomatoes, cut in ½ or 1/3

1 16 oz package of celery stalks, diced

1 – 12 oz jar of roasted red pepper, chopped

5 basil leaves cut into small pieces

sliced or balled mozzarella – as much as you desire

Balsamic vinegar to taste

Mix everything except the balsamic vinegar in a bowl.  When you serve the salad, let everyone add as much balsamic vinegar as they want into their own bowl.  Some people like more than others, some like less.

Leftover Spaghetti Dish

Had spaghetti for dinner the night before.  The person that made the sauce made it spicy.  My stomach does not agree with food that spicy.  The next day there was a large amount of leftover pasta.  I took some leftover spaghetti noodles and put it in a bowl, added a little bit of butter.  Found some leftover bacon, chopped it up and put it on top.  Microwaved until spaghetti was warm.  Added chopped tomatoes and parmesan cheese on top.  Simple and quick.

Happy Vege Salad – Take 2…Caprese Style

I took the salad I made before and expanded on it with some suggestions from my friend and then some of my own ideas.  It turned out really good, just as good as the basic version. 

1 - 15.25 oz can of white and yellow corn

1 small bag of yellow, orange and red mini peppers, diced

1 - 12 oz bag of edamame

1 – 12 oz jar of roasted red pepper, chopped

1 small package of cherry tomatoes, sliced in 1/2

3 basil leaves cut into small pieces

sliced or balled mozzarella – as much as you desire

Balsamic vinegar to taste

Mix everything except the balsamic vinegar in a bowl.  When you serve the salad, let everyone add as much balsamic vinegar as they want into their own bowl.  Some people like more than others, some like less.

Happy Vege Salad – Take 1

The stay at home order has been a challenge some days and not so bad other days.  I do get cabin fever at times and want to get out, but if there isn’t a good reason, I’ll stay in.  Other days, just staying in and catching up on reading is nice.  Recipes are sometimes a challenge due to grocery stores not having all ingredients in stock.  Comfort food eating has been fun, but now my body is screaming for healthy food.   Only took 2 stores to find what I was looking for.  Of course, in a small town with 3 major grocery stores, 2 stores is cutting it close.  I was looking for fresh and basic so I made a simple salad. 

1 - 15.25 oz can of white and yellow corn

1 small bag of yellow, orange and red mini peppers, diced

1 - 12 oz bag of edamame

1 – 12 oz jar of roasted red pepper, chopped

Mix everything in a bowl.  That’s it.  Simple, healthier than what I have been eating, refreshing.