Pizza! Two ways.

This last week we made Pizza two different ways.

Avocado & Egg:

 We picked up a package of pre-made whole wheat pizza dough from fresh and easy, rolled it out, brushed it with olive oil, covered it in mozzarella and Avocado and then cracked four eggs on top.

It was DELISH!

Greek Pizza:

A previous trip to Vegas, we got a Greek pizza at this little cafe. It was AMAZING, and so, we decided to go back and get it again this last time we were up there. And of course, they no longe offered that pizza! So we decided to make it ourselves.

For a crust, we used Lavosh bread, covered in home made Tzatziki then a layer of gyro meat. On top of that a healthy dose of pepperoncinis and cubes of mozzarella and crumbled feta. (Earl put red pepper flakes on top of his)

I absolutely love this pizza, whether home made or from a Vegas cafe.

Easy Lasagna

Preheat Oven: 350 degrees

1 carton (12oz) Cottage Cheese
1 egg
1/4 cup Grated Parmesean Cheese
1 tsp dried Parsley Flakes
1/2 tsp dried Oregano
1/4 tsp dried Basil
9 Lasagna Noodles, cooked, rinsed and drained
1 lb Ground Beef, browned and drained
1 can (26 1/2oz) Spaghetti Sauce
2 cups shredded Mozzarella Cheese

In a bowl, combine the first six ingredients; mix well. In a separate bowl, combine ground beef and spaghetti sauce.

In a greased 13x9x2 baking dish, layer 1/3 of the noodles, meat sauce, cheese mixture and moxerella, repeat layers.

Cover with aluminum foil and bake for 30 minutes; uncover and bake 15-20 minutes more.

Let stand 15 minutes before cutting.

Cheesy Ham and Potato Soup

• 3 Potatoes, peeled and cubed
• 1/2 large Onion, finely chopped
• 1/2 lb Mozzarella, shredded
• 1/4 lb Ham, cubed
• ground Black Pepper to taste
• 2 1/2 tbsp All-Purpose Flour
• 1/4 cup milk

Place potatoes, onion and cubed ham in large stock pot. Cover with water. Cook until potatoes are almost tender.

Remove about 1 cup of potatoes  and mash in a bowl. Add some of the liquid from the pan along with the flour til you have a thick paste. Add this back into the pot.

Place the cheese in the pot. Let the soup simmer until the cheese melts and is thick.

Add  black pepper to taste and stir in milk.

Simple Lasagna

Preheat Oven: 375 degrees

• 9 whole wheat Lasagna Noodles
• 1 lb Ground Beef
• 3 cups low fat Cottage Cheese
• 4 Egg Whites
• 1 tsp Garlic Powder
• 2 tbsp Dried Parsley
• salt and pepper to taste
• 1 6-oz can Tomato Paste
• 2 6.5-oz cans Tomato Sauce
• 1 1/2 cup Vegetables (broccoli, corn, carrots, mushrooms, or any combination) pureed.
• 2 cups Shredded Low Moisture Mozzarella

Bring large pot of lightly salted water to boil. Add lasagna noodles and cook for 8-10 minutes (or as package directs). Drain

In a skillet, brown ground beef.

In a medium bowl, using fork, mix cottage cheese, egg whites, garlic powder, parsley, salt and pepper.

In separate bowl, combine tomato paste, sauce and pureed vegetables.

Spray a 9x13 baking pan. In three layers, stack: noodles, ground beef, tomato sauce mixture and cottage cheese mixture.

Topp it all off with the mozzarella.  Cover with tin foil and bake for 30 minutes. Remove tin foil, bake another 8 minutes.