Wednesday, April 11, 2012

Carolyn's Vegetarian Boboli Pizza, Pizza Omelette and Mac and Cheese

My recipes for: 
Vegetarian Boboli Pizza, Left-overs as a Pizza Omelette 
and Mac and Cheese

credit:  Internet stock

Carolyn's Vegetarian Boboli Pizza

1 Boboli pizza crust (fresh, not frozen)
8 oz. shredded Part-Skim Mozzarella Cheese
4 oz. shredded Parmesan Cheese
1 jar 7.3 oz. whole button mushrooms
1 can 6 oz. dry weight sliced black olives
1 can 8.5 oz. dry weight artichokes in water
1 jar 14 oz pizza sauce
1/4 red onion
(bell peppers if desired, I didn't use them)

Preheat oven to 450° F.
Bake time: 10 minutes

Spread the crust with pizza sauce, leaving a 1" border around the edge. Top veggies and cheese. Bake for 10 minutes until cheese is melted and edges are golden brown.

note: I sliced the button mushrooms in half and then topped them on the pizza crust. I also added another layer of parmesan cheese on the top because we love triple cheese on our pizza!

The next morning I wanted to make an omelette for breakfast and I had so many ingredients from the pizza left-over that I used them all in an omelette and topped the omelette with the pizza sauce.  

If you need to learn how to make an omelette, here are some easy instructions to follow:

This is my completed omelette (we had on Easter morning for breakfast!) But of course we had an eggscellent meal! And because we are the Strawberry Capital of California and we eat blueberries every week (almost every day with the blueberries and strawberries!)  I topped a piece of kale with them!  Just so you know ahead of time, I will be writing entries and entries of strawberry recipes in May in time for our annual Strawberry Festival! The beautiful flowers were given to me from my mom from Pro Flowers for my birthday which was March 31 and they were still fresh for Easter!  They are still thriving and it's April 11th now...  wow, I'm definitely going to be using their service in the future for my needs.

And now for my third and final recipe for this entry, Carolyn's Mac and Cheese.  I always like to "tweak" recipes that I find and make them my own.  What I'm trying to do is cut out some fat and calories and make it heart healthy for hubby and I.  What comes next is an attempt at healthy cooking.  This is definitely comfort food at its finest!
  the above is my mac and cheese dish "uncooked"

I "tweaked" the "Best Mac & Cheese Recipe" from none other than FOOD.COM 
1 lb. uncooked shell noodles (we used penne!)
1/2 cup Smart Balance Butter Spread
1/2 cup all-purpose flour (we used wheat flour)
1 tsp salt
1/2 tsp pepper
1/2 tsp ground mustard
1 tbl Worchestershire sauce
4 cups 1% Organic Low fat milk
1/2 lb. parmesean shredded cheese
1/2 lb. part-skim shredded mozzarella cheese
1/2 cup Kellogg's Cornflake Crumbs
2 tbl melted Smart Balance Butter Spread
1 3.5 oz bag Fresh Gourmet Crispy Onions Lightly Salted
Preheat the oven to 350 degrees F and cook the noodles on the stovetop.
Melt the butter spread in a large saucepan over low heat so it doesn't burn.

Stir in the mustard, Worsestershire sauce, flour, salt and pepper.

Cook ingredients over low-medium heat, stirring, until mixture is smooth.

Remove from burner and stir in milk.

Heat to boiling, while stirring.  Boil and stir for 1 minute as mixture thickens.

Stir in the cheeses.

Cook, stirring, until the cheese is melted.

Drain noodles and stir into cheese sauce.  Then pout into 4-quart casserole.

Stir together corn flake crumbs and butter spread and sprinkle over the top of the macaroni and cheese.

Top with bag of Fresh Gourmet Crispy Onions Lightly Salted.
Bake for about 20 minutes until bread crumbs and crispy onions are toasted.

I of course have to give the "credit" to my incredible hubby who is a great cook because he did all the work and I just read the directions to him!  I of course "Kissed the Cook!"  Thanks John for an excellent meal that lasted all week long for the two of us. 

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