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Posts Tagged ‘mozzarella’

Last night’s dinner was so delicious and summery.

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It was also so easy I was able to make it while doing a grad school chat.

  1. Slice zucchini, eggplant, and tomatoes
  2. Place zucchini and eggplant on a foiled cookie sheet, sprayed with pam, and sprinkle with my favorite seasoning, Garlic Wine Seasoning from The Melting Pot restaurant.
  3. Broil for about 10 min, or until browned how you like them. I would have had Brady grill them but he was playing basketball after work and I didn’t want to wait until 9pm to eat!
  4. When veggies are done, slice some fresh mozzarella and fresh basil.
  5. Layer eggplant, zucchini and tomatoes. Add cheese and basil. Drizzle with balsamic and EVOO!
  6. Enjoy

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This week has flown by. I can’t believe it is already Friday, not that I am complaining, but I really don’t know where the week went. Brady was out of town all week so I didn’t spend much time on dinner – I did eat lots of yummy food though. 🙂 I spent the evenings writing 2 grad school papers, making cookie favors (pics to come) for the wedding we have tomorrow, wrapping presents (Katie’s shower yesterday, wedding this weekend, Mother’s Day) and now I am in Cleveland for a family friend’s funeral before Brady’s cousins wedding tomorrow.

One of the delicious dinners I made for myself which included all of the summer foods in my fridge.

Caprese Salad with a Tofu Twist

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  • 1/4 block of tofu drained and cut into cubes
  • 1 zucchini cut into little pieces
  • 1 summer squash cut into little pieces
  • handful of fresh mushrooms, cut into pieces
  • 2 tbsp. homemade balsamic vinegrette dressing

Cook the veggies together with the dressing until tender and as soft as you like. In another pan, cook the tofu cubes with a little dressing. When they are slightly crunchy on the outside, add into the veggies and cook together for a minute.

Slice fresh tomato and mozzarella and a little basil and toss together!

Enjoy!

Have a great Friday!

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Last night our good friends John and Ashley came over for dinner! It was pouring rain and gross outside so we decided against the cookout and opted for make your own pizzas! John and Ash brought a delicious bottle of Riesling, that tasted like summer!

While we sipped, we made two great pizzas – a his and a hers. Then we started on the sides while the pizzas were cooking!

Classic Tomato Basil
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Jen and Kate’s Famous Strawberry Salad:


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Boy’s Pizza


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White crust with black olives, pepperoni, avocado and mozzarella.

Girl’s Pizza


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Wheat crust with zucchini, squash, broccoli and goat cheese.

John and Ash brought dessert too – angel food cake with fresh berries and whipped cream!

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It was a great, relaxing night of catching up with two of our favorite friends!!

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Tomato Basil Stacks

Tomato – Basil Stacks

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Tomato Basil Stacks

  • sliced tomato
  • fresh basil
  • fresh mozzarella
  • balsamic vinegar
  • olive oil

Cut tomato into slices and layer with mozzarella. Cover with strips of basil and drizzle with olive oil and balsamic vinegar.

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After my run/walk cell game and a bike ride around the neighborhood, I wanted to use up my zucchini and tomatoes before they went bad in dinner. I thawed some shrimp and chopped up tons of veggies. At one point in time I had 4 burners on my stove going. This is what was cooking:

Burner #1:

  • 1/2 pound of extra large shrimp boiling in water

Burner #2

  • sliced zucchini
  • sliced mushrooms
  • garlic wine seasoning
  • 1/2 c. water

Burner #3

  • Barilla pasta plus boiling in water

While these things were cooking, I chopped 2 large fresh tomatoes 1/2 c. fresh mozzarella, and 6 basil leaves. I added salt and pepper and tossed it in a large stir-fry pan, turned off.

Burner #4

While the burner is off, I let the tomato/mozz. sit on it. When the shrimp, pasta and veggies were cooked, I added them all to tom./mozz. and turned the burner on. This melted the cheese and mixed everything together. Before serving, I added garlic salt and pepper.

We enjoyed dinner on deck at dusk/complete darkness. 🙂

To make things more simple:

  • 1/2 pound of large shrimp
  • 1 zucchini
  • 1 c. sliced mushrooms
  • 1/2 c. fresh mozzarella
  • 2 tomatoes
  • salt and pepper
  • 1 Tbs. EVOO
  • 1/2 c. fresh basil

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Tonight, I made the best dinner of the week.  It was unplanned, fast and thrown together, but it was fresh and delicious!  After a long Thursday at school (I had Greek yogurt and vegetable soup – 0 pts. WW for lunch) I went to the gym for Total Conditioning class.  It was a great workout on the Bosu instead of the step today!  I am sure I will be feeling it tomorrow.  🙂  I ran to Trader Joe’s and the grocery store after the gym and by the time I got home it was already 8pm.

I was craving veggies for dinner and I wanted to use the beautiful, fresh tomatoes my mom brought me and a zucchini from my grandma’s garden.  I decided to throw the zuc. and tomato together on the stove with some frozen scallops.  Here is what I did:

1. Cut up a large tomato and a medium zucchini

2. Spray a frying pan with Pam and add veggies.  I seasoned them with Garlic Wine Seasoning from The Melting Pot restaurant.  This is my favorite seasoning!  I use it on everything!

3. Add 1/2 c. bread crumbs and salt and pepper.  Stir so veggies get mixed with bread crumbs.

4. When veggies are slightly cooked, add scallops.  Let scallops cook on one side for about 3 min. or until golden brown.  Flip and repeat.  The scallop should we be opaque when it is cooked.

5. Enjoy with a little parm!

To go along with this, I made a salad with:

  • spinach
  • arugula
  • tomatoes
  • fresh mozzarella
  • basil
  • balsamic vinegar

Yum!

My dessert was a few pieces of peach while I cut some up for lunch and a few handfuls of chocolate chips!

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We had a great time last night and all day today with our friends! It’s not easy acting like you are in college, while really living in the real world. 🙂

For our sunday dinner I wanted to make something I knew would be good, and also try something new.  I decided on:

Italian Herb Shishkabobs

Italian Herb Shishkabobs

  • chicken (cut into chunks)
  • green peppers
  • sweet peppers
  • onions
  • summer squash
  • Italian herbs – basil, oregano, thyme,
  • salt and pepper
  • 1/3 c. apple cider vinegar
  • 1 T. olive oil

Mix all veggies with spices, olive oil, vinegar, and salt and pepper.  Repeat the same with the chicken.

Caprese Bulgar (new recipe, soo good!)

Caprese Bulgar

  • 1 c. bulgar cooked with 2 c. water
  • 6 med. tomatoes
  • 1/2 c. small cubed fresh mozzarella
  • 1 T. olive oil
  • 1/3 c. balsamic vinegar
  • 1/2 chopped fresh basil

Mix all fresh ingredients into hot bulgar.  Add extra salt and pepper as needed.  The cheese will melt  a little with the hot bulgar, making the dish stick together.

Spinach-Berry- Goat Cheese Salad (the usual) 🙂

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