mini greek pizza

Only this isn’t the kind of pizza you may be thinking of.  My friend Megan and I lived together in college and while we didn’t survive on ramen noodles, we did have our share of simple meals. One of our favorites was what we called “Mexican Pizzas.” A tortilla, refried beans, shredded cheese and enchilada sauce all microwaved until the cheese is melted and gooey. Just thinking about it makes me miss those “simple” dinners of ours! (We never rolled up the tortillas, which is apparently why they weren’t burritos :) )

Well, here is the Greek version! Made with pita bread, hummus, feta cheese and any toppings you have on hand. All broiled until the cheese is hot and the pita bread crispy. Fast enough to qualify as a snack, but delicious enough to qualify as a meal!

Greek Pizza - 1 serving

  • whole grain pita bread
  • hummus
  • feta cheese
  • toppings: red peppers, olives, tomatoes, chopped onions

Layer hummus, cheese and toppings on pita bread and broil on high for about 5 minutes until bread is golden brown.

review: annie’s creamy tuna skillet meal

In my 27 years of existence, this was the first time I’ve tried tuna helper. I must admit, these “helper” meals have always intrigued me. Apparently when you grow up eating good,  wholesome foods you miss out on culinary adventures like hamburger helper. I’m so appreciative that we ate the way we did and I wouldn’t change it for the world but I decided it was time to see what these meals were all about.

The Annie’s version was my first choice, and really the reason I was even interested in trying them. Unfortunately I don’t think the Betty Crocker version would have done it for me.  Corn syrup, trans fats and artificial flavors? No thanks.

The meal was actually quite good and I love that I had a few lunches ready to go for the week. But it is important to be mindfull of the serving size, because when prepared, one serving has 320 calories + tuna. I easily could have eaten two servings but with that said, it was quite filling. I added some cooked peas to mine as well, which add a bit of color and up the hot dish quotient that much more.

Is it something I’ll be eating once a month? Probably not, but I’m sure I’ll be ready to try the cheeseburger macaroni variety in a few years or so. ;)

zucchini toasts

If you don’t have a garden or you haven’t visited the farmers market recently you may not realize that we are currently in peak zucchini season. Those who grow it at home are probably already sick of it, wondering what to do with those pounds and pounds of zucchini. Since my pathetic patio “garden” is barely supplying me with the herbs I need and deserve, I’m still so ready for zucchini.

These zucchini toasts take summers bounty beyond the usual sauteed, grilled or baked. Shredded zucchini, combined with cheese and broiled make for an interesting and healthy twist on the typical grilled cheese. Any cheese that melts will work – it’s a great way to use up those cheese “ends” in your fridge. Gruyere or provolone would be especially tasty.

Zucchini Toasts - 2 servings

  • 1 large zucchini, shredded
  • 2 oz cheese of choice (I used goat cheese)
  • 2 slices bread (I used Rye)

After you shred the zucchini, sprinkle a bit of salt on it and let it sit for at least 30 minutes.

Turn on broiler to high.

Squeeze all of the excess water out of the zucchini and set aside.

Stir cheese into zucchini mixture and divide between slices of bread.

Broil for about 4-5 minutes, until cheese is bubbly and golden brown.

mill city farmers market

Of the many reasons I love Minneapolis, the Mill City Farmers Market is definitely on the top of the list.  I’m sure part of it is because I can walk there and part because I can get a coffee, fresh lemonade OR cucumber mint water; curry, crepes OR Chef Shack snacks; local pork, vegetables OR fresh flowers and see tons of cute babies, little red-heads AND adorable kids selling organic vegetables all in a half-hour time span.

I’ve mentioned (and complained I’m sure) before that the summers are so busy I don’t get there nearly as much as I would like to but when I do? I’m sure to soak everything in.