On our way home from visiting relatives, my husband and I decided that we want to try to eat a little healthier this week. We ate all kinds of rich, sugary, greasy foods while we were gone. I am not one who only eats a little of the good stuff. It’s vacation and I am going to enjoy!
It is no longer vacation and it is time for a change, albeit a brief one. This week, our main meal is going to be vegetarian. Reality is- I am not going to give up meat long term. Plus, I have to work 12 hour shifts. Sometimes eating anything at all is a challenge. With a little planning, one meal is totally doable. And there should be enough left overs that I won’t have to cook every single day.
- Greek Isle Pizza
- Viva Panzanella
- Three Bean Chili
- Eggs in Purgatory
- Mushroom Barley Soup
I know that pizza seems to be an off-limits food for people avoiding gluten. Here is a recipe that might help with that… Gluten-Free Pizza Crust.
Greek Isle Pizza
- 1 pre-baked 12 inch crust pizza
- 1/2 cup sun dried tomatoes, reconstituted in water
- 1 small red onion, thinly sliced
- 1 tsp olive oil
- 2 garlic cloves, minced
- 1 tbsp fresh rosemary, minced
- 1 1/2 cups fresh baby spinach, coarsely chopped
- 3/4 cup feta cheese crumbles
- 1/2 cup olives, halved (I used black but kalamata would be nice too)
- 1/2 cup artichoke hearts, in coarse chunks
- 1 cup mozzarella cheese, shredded
- 1/4 to 1/2 cup basil pesto
On the pre-baked crust, spread your desired amount of basil pesto. Set aside. In a small skillet, saute onion in oil until tender. Add garlic and saute another minute. Add rosemary and pepper. Sprinkle mixture over crust. Layer toppings over onions; the final topping should be the cheeses. Bake at 425 degrees for 10 to 12 minutes or until the cheese is bubbly and browning slightly. Let stand for 10 minutes before cutting.