what the hell is a crispelle?

Now that it's finally finally getting warmish around here (and my warm I mean on May 8 we're having spring - low to high 60s for all of next week) Will will be taking over the dinner duties.  Because he has an awesome grill and he likes to use it.  Good timing because I haven't really been in the cooking mood recently (although a new cookbook that just arrived might help me out).  And on top of it, the last cooking experience was um, not great.

Let me preface this and say I don't think this recipe is bad - it just didn't work out for me and I doubt I'll be trying it again.  But I am glad I gave it a shot. 

So anyways, it's Homemade Spinach Manicotti from Gina's Skinny Recipes. 

skinnytaste.com

Notes:

1)  I made the crispelles the night I intended to make the whole dish.  My bad.  Not only did I use up all my eggs on the crispelles only to remember I needed one for the filling, but I also struggled making these things.  It says you should make 16.  I ended up with 8.  Usually I'm okay with cutting a recipe in half like that, but since it was unintentional I just got off to a bad start.  Again, not the recipe's fault.

2)  My frozen crispelles were a) oddly hard to dethaw and b) difficult to work with since I lost the patience to let them completely dethaw.  Starting to understand why I'm weary of trying this one again?

3)  I bought bad marinara sauce.  I failed.

4)   They took way longer to cook than the recipe said.  Probably because my crispelles were too thick?  Maybe because the cooking gods just wanted to mess with me?

5)  I don't like the word crispelle.

6)  After everything was said and done, they were fine.  And fine, after over 24 hours of preparation just didn't do it for me.

To sum it up: I loved the idea of not-as-bad-for-me manicotti and I loved the idea of making my own shells, but turning into a dish I loved just didn't happen.  I really don't think it was the recipes fault - I mean it tasted like every other manicotti I've ever had - but just thinking about making this again tires me out.  Thank goodness for Will's grilling abilities.

family dinner

April felt like it lasted forever.  It also flew by.  First it was Will's birthday.  Then my parents came to visit!  Then Will and I went to Maine to visit my friends Meredith and Cain.  Then it was Easter and I flew down to NC for a long weekend.  I guess you could say it seemed to drag on because it just now started getting warm in good ol Connecticut.  I had to dig out my summer clothes from their bins in the garage just to have something to wear while I was down south.  Silly silly north.

I also did some cooking in April.  And some home decoring.

But first, let's start with a meal I whipped up while my parents were here.  I am a big fan of Mexican food and one thing my bubble in Connecticut does not have is yummy, simple, combo-filled, cheap Mexican food.  My particular favorite is chicken chimichangas.  So of course, when I found a Roast Chicken Chimichanga recipe from Cooking Light, I was sold.  Luckily, my parents aren't too picky - and are pretty fond of Mexican food themselves.

Picture from Cooking Light

My notes and/or changes:

1) I used a store-bought roasted rotisserie chicken because I thought the flavor would be nice - oh, and it was super easy

2) I used shredded monterey jack cheese because I couldn't find queso fresco cheese

3) I used black beans (Whole Foods Spicy Black Bleans) instead of refried beans and mashed them a bit 

4) I used wheat tortillas

5) Make sure you have all the ingredients you need before you start making.  I was happily rolling up chimichangas when all of a sudden I realized I had just 4 tortillas and not a full pack.  Luckily Dad drove down the road to the store and saved the day.

6) Speaking of tortillas, I ended up using 7 because I had enough chicken filling to do so.

Results: it was delicious!  We all really liked them.  They had a good flavor without being greasy or too heavy.  I would definitely do this again.  And I think my parents would too.

Click here for the recipe and nutrition info!

good morning yummy breakfast

Let's get this out there: I am not a morning person.  But I am a huge breakfast person.  I love it all the time.  I especially love eggs and turkey bacon. 

Even though I love breakfast, my usual weekday routine is pretty boring: Greek yogurt or oatmeal with almond butter and honey.  Although I love them both, sometimes I just want something that has a little more of a weekend-breakfast feel.  So when Cooking Light sent out an email last week that said "17 Grab-and-Go Quick Breakfast Recipes," I was beyond excited.

First recipe that I had to try:  Mini Frittatas with Ham and Cheese

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Note:  I used frozen turkey sausage instead of ham because I don't eat ham.  And I didn't use thyme because I apparently threw mine away, but I'm also not a huge fan of it (maybe why I threw it away?).

Pros:
- Easy!  Whenever something is easy, I automatically like it more.
- Seriously low in calories (which makes mid morning snacks so guilt-free)
- Tasty - the onions and sausage and cheese play really well off each other
- I have breakfast for a week!

Cons:
- Even though you do eat 3 of them (per serving), they are small little things
- Onions can be iffy in the morning, but they aren't too potent and I always have tea and/or water right after breakfast (and gum in my purse)

To sum it up: these make breakfast a little more fun and exciting!  And who doesn't like an exciting breakfast?

best snack ever

I love finding healthy snack ideas because a) I snack a lot and b) I don't want to eat something bad when I'm already sitting at a desk for 7+ hours a day.  So not fun.

So when I found this little diddy, I was thrilled!  Chickpeas?  Yes please.  Sweet?  Yes.  Spicy?  Of course!  Quick and easy?  Oh emm gee.

If you want something quick and easy and yummy and filling and wonderful, definitely make these spicy roasted chickpeas.

source

Highlights:
- Easy
- More fun than almonds (not that I don't love almonds, but I like variety even more)
- Filling!
- I look forward to my mid-afternoon snack
- I threw them on some spinach with walnuts and feta for a quick and easy salad

Cons:
- When they're gone I am just so sad

Click here for the recipe.  Do it now!

chef mcneilldee

I'm baaaack.  For real this time.  The most recent move is just about complete and life is settling down again.  First a few updates:

- remember when I said my dad would come here for President's Day weekend as long as it didn't snow and work didn't get in the way?  Well he came!  And it ended up snowing.  Oops.

- Dad and I refinished a coffee table.  Pictures and details to come!

- while NC has been enjoying 75 degree weather, we've been enjoying 32 degree weather.  And in this case, enjoying also means loathing.

- I made a real dinner for the first time in months!

And that's what we're going to talk about.  KK gave me a new cookbook for Christmas and my first impression is YUM.  First though, let's talk about how hard it was to get the cookbook: she mailed it back in December, by mid-January I still didn't have it,  I talked to the Post Office - nada, Kristen gave me the tracking number, I called UPS. A lady tells me that they didn't realize it was a PO box address until it was at the warehouse, and since they couldn't deliver it there they "did some research" and found my last known address - aka the place I moved out of at the beginning of November.  So yes, I got to go back and visit the lovely family that now recognizes my name and saves my mail in the garage.  I promised them it would be the last time I dropped in on them.  Thumbs down UPS.

However, thumbs up for The Best of Clean Eating (which also happens to be the cookbook I gave Will's parents for Christmas!)

source

I decided my first recipe would be Quick White Bean and Spinach Ravioli.  Reasons:  I like recipes that say "quick," I like beans, I like spinach, and I like ravioli.  Sold! 

Quick White Bean and Spinach Ravioli

Serves: 4  Hands-on time: 15 minutes  Total time: 15 minutes

Ingredients:
1/4 cup frozen chopped spinach
1/2 cup cannellini (white kidney) beans
1/2 cup reduced-fat ricotta cheese
2 tbsp shredded reduced-fat mozzarella cheese
1/4 tsp kosher salt
32 square wonton wrappers
1 cup unsalted or reduced-sodium tomato sauce

(the elephant is my salt - and yes, I did get the elephant salt and pepper shakers for my birthday!)

1)  Fill a medium saucepan with hot water; cover and bring to a boil

2) While water is heating, defrost the spinach in a microwave. Once it's cooled a bit, squeeze as much water as possible out of it and place in the bowl of a food processor.  Add the beans, cheeses, and salt.  Process the mixture until smooth, approximately one minute. 

3)  Fill a small bowl with warm water.  Lay out 16 wonton wrappers.  Did your finger in the water and moisten edges of each wrapper.  Place 1 teaspoon of filling in center of each square.  From the leftover wrappers, take another wrapper, place it on top of the filling, and seal by pressing firmly along the edges of ravioli.  Repeat until all wrappers are gone or all filling is used.

4)  Gently place ravioli in boiling water and cook for approximately 2 minutes.  The ravioli is ready when you can see the green of the filling through the wrappers.  While pasta cooks, warm tomato sauce.  Drain pasta, place 4 on a plate, and top with sauce.

Nutrition info (for 4 ravioli and 1/4 cup sauce): calories 343, total fat 3g, sat fat 1g, carbs 60g, fiber 6g, sugar 4g, protein 18g, sodium 621 mg, cholesterol 17mg

My changes:

- I didn't use kosher salt because my kosher salt was in my car (clearly where it should be) and I was too lazy to walk out and get it

- I couldn't find wonton wrappers but did find whole wheat dumpling wrappers (at Whole Foods in the frozen Asian section).  Instead of using 2 per ravioli, I used just 1 and folded it over itself to make a semi-circle.  Oh and I just looked it up and these are healthier than wonton wrappers (especially when it comes to sodium) so I'll probably use these every time for this recipe.

- I wet the edges of each wrapper as I went instead of in the beginning.  I think they might dry out if you do it all at the beginning.

- So by the recipe you would think that you would end up with just 16 squares (or in my case semi-circles) right?  I ended up with 30.  I could have maybe scraped for 31.  And I totally followed directions so um, be prepared?

- My actual cooking time was about 25 minutes instead of 15.  Still not bad.

- I ate 7 dumplings instead of 4 so that makes it a little high in terms of calories and sodium (get whole wheat dumpling wrappers!), but I'll just take that into account tomorrow - when I eat leftovers for lunch.

Overall thoughts:  So good!  So good that I forgot to take a picture of the goodness.  It was yummy, filling, super easy, and oddly pride-boosting.  I mean I just made my own ravioli.  I feel awesome.  And full.  And excited for lunch tomorrow!  Make this recipe.  Just do it.

Last random anecdote:  Okay, so I went to my usual grocery store first before Whole Foods and accidentally left without paying for my deli turkey and cheese.  I was doing self-checkout and those items were in the seat of the cart and I was on the other end emptying my cart and ringing myself up.  Then a man in a wheelchair got in line behind me.  And after I bagged everything and finally spotted by missed items, I felt bad asking him to back out of line so I could get back over there.  But I did feel really bad.  Here's the kicker though: after making dinner I looked at my Whole Foods receipt and realized the lady forgot to ring up my dumpling wrappers and my miniature burrito!  This one is so not my fault because I only had 6 items total and I know I put all of them on the conveyor belt because I didn't have a basket.  Good news is I did give $1 to charity so maybe my karma is back in order.  Fingers crossed.

pizza with a twist

I think for Christmas I should get a chef's hat because I'm starting to feel like a real pro in the kitchen.  I've been pretty lucky recently and haven't had any duds (knock on wood), but I'll be baking cookies this weekend so that streak might be in jeopardy.  For those of you that didn't have to eat my sugar cookies last year, be greatful, and for those of you that did, I'm very sorry.  No worries, that recipe is not making a comeback.

Tonight I made Mini White Pizzas with Vegetables.  Before my big grocery shopping trip yesterday, I picked out some simple but comfort food-ish recipes from my Cooking Light Fresh Food Fast Weeknight Meals cookbook.  Yeah yeah, Cooking Light again.  They have great recipes what can I say. 

I can't find this recipe on line, so here goes:

Prep: 5 minutes
Cook: 9 minutes

4 (6-inch) whole weat pitas
Olive-oil flavored cooking spray
1 medium zucchini, thinly sliced
1/4 cup thinly sliced red onion, separated into rings
1/4 tsp freshly ground black pepper
1/8 teaspoon salt
1/2 cup light garlic-and-herbs spreadable cheese (such as Alouette Light)
6 tablespoons shredded Asiago cheese

1.  Preheat broiler.
2.  Place pitas on a baking sheet; broil 3 minutes.
3.  Heat a nonstick skillet over medium-high heat; coat pan with cooking spray.  Add zucchini, onion, pepper, and salt; saute 3 minutes or until vegetables are crisp-tender.
4.  Remove pitas from oven and spread 2 tablespoons garlic-and-herbs spreadable cheese over each pita.  Top evenly with vegetables and Asiago cheese.  Broil 3 minutes or until edges are lightly browned and cheese melts.  Yield: 4 servings (serving size: 1 pizza).

Nutrition info: 272 calories, 8.7g fat (sat 4.6 g, mono 1g, poly 1g), 11.9g protein, 40.2g carbs, 5.5g fiber, 24mg cholesterol, 2.2mg iron, 505mg sodium, 137mg calcium

Even Will agreed that my pizza looked very similar to the picture in the cookbook, if only a little less crispy.

These were super yummy.  I made 2 because I planned on having one for lunch tomorrow, but then I remembered I agreed to go out to lunch tomorrow (something I rarely do) so I guess it will just be dinner again.  I had snacked on some turkey pepperoni and string cheese when I came home so one of these guys filled me up, but tomorrow I'll probably try to throw a spinach salad in there to make it a little fancier.

Notes:

- I would say prep time is more like 10 minutes instead of 5, but that could just be because anytime I put a kinfe near an onion I start crying uncontrollably

- I didn't follow the whole "1/4 cup red onion" - since I was making 2, I just eyeballed how much I would want/need

- I didn't find the Alouette Light spreadable cheese they mentioned, but I did find another brand that was also light and garlic and herbs so alls well that ends well (found in the special cheese section in the produce department)

- Every single time I see Asiago cheese in a recipe, I go straight for the Sargento 4-cheese reduced fat Italian shredded cheese (and bonus, asiago is one of the 4 cheeses)

-  You could totally sub any other veggies you wanted, but I was a big fan of this veggie combo and the fact that zucchini was involved because that's one of my favorite things

To sum it up: Easy peasy.  So yummy.  Cooking Light obsessed.  Happy and full.

3 for 3: eggplant parmesan

Ohhh yeah.  I am on fire in the kitchen lately.  Okay not lately, but it is definitely helps me get back into wanting to cook real dinners more often when new things keep turning out well.  Hooray hooray hooray.

So on to the actual recipe: Eggplant Parmesan from Cooking Light.  I mean really at this point I feel like Cooking Light should move in.  Or something.  Once the weather gets cold and I start wanting all things creamy and comforting and cheesy (you have no idea how hard it is to not make my feta mashed potatoes and eat bowls of them - and only them - for lunch...) I think Cooking Light becomes an even bigger factor in my life because they help take those typical meals and plain ol make them better.

Cooking Light

Mine

There they are!  Mine aren't as saucy for some reason (I used the amounts it said to use) but I think I'm okay with that because sometimes too much sauce can just ruin it.  Plus I didn't put basil sprigs on top because I'm really not that big of a basil fan.  One drawback: the amount of time cooking takes.  The eggplant has to cook 30 minutes before it becomes eggplant parmesan which then has to cook 45 minutes so yeah, maybe not a week night meal?

Notes:

- I cut the recipe in half because I pretty much always have to cut recipes in half

- Good luck finding whole wheat panko crumbs - I've looked just about every time I go to the store and there are plain panko crumbs and whole wheat bread crumbs, but never are the too combined (so I used plain panko crumbs since they're crispier)

- I did get the fancy freshly grated Parmigiano-Reggiano cheese, but as for that fontina cheese, I got plain on Sargento 6-cheese Italian mix - believe it or not, fontina was actually in that mix

- I still need to get those cute baking dishes

- Make sure you have aluminum foil or else you'll end up like me: ready to put that baby in the oven only to realize you have no aluminum foil, freak out, and then make a mad dash to the store (inconvenient, but not the end of the world)

To sum it up: it's super yummy, super comforting, and pretty easy all in all.  It would just be better on a weekend day when time isn't so much an issue.

Click here for the recipe!

Oh and PS: Tom didn't eat any.  I felt guilty about the whole aluminum foil thing so I made him eat some chicken he made last night without me, but I'll try to get him to eat some tomorrow night to get his opinion too.  He might be a tough critic because supposedly he's eaten the best eggplant parm in all of New York.  Yikes. That's a lot of pressure.

2 for 2: open-faced turkey patty melt

On Wednesday I was busy in the kitchen again preparing dinner for Tom and me.  It’s unfortunate that Tom sometimes doesn’t get home from work/working out until after 9, but I like having the excuse of cooking for someone else and he likes having a home-cooked meal (I think) so this situation is actually quite ideal!

So yes, KK sent me this recipe from Cooking Light last month.  I had to wait until I had a working fridge to try her out though.  Results: successful dinner in no time at all!*

Picture from Cooking Light

*Full disclaimer time: it took me way longer than 5 minutes to cook those pretty little onions on top because apparently some of the burners on the new stove aren’t as powerful as others.  I didn’t realize this until the end of cooking though when I switched to a different burner to make the last turkey patty (5 in one pan was overkill) and that burner just roared to life.  Plus I’m still not all that accustomed to cooking with gas so getting “medium heat” can sometimes be a little tricky.  But that’s not the recipe’s fault, that’s the silly burners fault. 

Other notes about this recipe:

- I used light style wheat bread instead of rye because I just don’t like rye

- Don’t pile on the mustard – Tom did this and then slightly regretted it when he realized it has a nice little kick in it

- I bought a package of Jenny O ground turkey breast that was 1.3 pounds, so I made 5 patties instead of 4 (and just added a little extra of the other ingredients to hopefully account for the extra meat)

- Next time I might try buying a better quality Swiss, just to fancy it up

To sum it up: pretty healthy but doesn’t skimp on the flavor, easy to cook, and nice for a re-heated lunch.  It’s a keeper!  Thanks KK.

Click here for the yumminess!

Next up: Eggplant Parmesan

1 for 1: swiss enchiladas

So Will has been out of town since Sunday and will be coming home on Friday.  I'm taking advantage of this time to cook some pretty snazzy dinners for our roommate Tom and I since it's so much easier to cook for 2 people instead of 1 (leftovers get eaten so much faster!) and Tom claims to eat anything and everything.  Yayyyy Tom!

Dinner #1: Swiss Enchiladas!

I found this recipe on surprise surprise Cooking Light.  It was from the reader-recipe-makeover bit.  A lady wrote in about her yummy yummy enchiladas that had lots of whole milk and heavy cream.  GAG.  But luckily Cooking Light took over and with some whole wheat tortillas and 2% milk with a little flour to replace that heavy cream sauce they trimmed those babies down into a more than acceptable meal.  And because of those things they were able to leave all the glorious Swiss cheese in there, which was a big selling point for me since I consider cheese to be my favorite food.  Yes, I really do.

Here's a picture of the Cooking Light version:

And here's a picture of my version:

In my opinion, they don't look half bad!  Next time I'll just make sure to buy a prettier baking dish of course and invest in a broiler (or learn what a broiler is...).

And now for what I really cared about: what Tom thought.  When he walked in the door I excitedly told him they were ready and he told me how good it smelled in the kitchen.  Yessss.  He scooped one of these babies out and devoured it so he quickly followed it with another.  Actions speak louder than words, but his words were pretty powerful too: "These are so good!"  After we discussed that it wasn't actually that bad for you (aka I wouldn't recommend eating one of these every night, but one of these and a spinach side salad was perfect for me), he cleaned up all the dishes and praised my cooking skills.  Aww shucks.

I highly recommend you check out the recipe!  It is most definitely going in my recipe box.

Notes:
- I added cumin and paprika when cooking the onions and then added more cumin and garlic powder when everything was simmering. Next time I'll probably add yet another tbsp of cumin just because I like me some spiciness and that's the only thing these guys are lacking

- I ended up making 7 instead of 6 because there was enough filling to do so

- I used a rotisserie chicken I bought at the store since I definitely didn't want to roast a chicken on my own (ha) and it would be a tastier than just plain baked chicken

- The sauce (the milk and flour) was only supposed to take 5 minutes to thicken, but when mine hit the 12 minute mark and looked like milk with flour floating in it, I turned the heat up and stirred every 20 - 30 seconds or so instead of continuously.  In 3 short minutes I had a sauce!

Up next on the menu: Open-faced Turkey Patty Melt.  Ten points to anyone who can guess who gave me the recipe and where she found it.

another day, another soup

I promise I eat more than just soup.  I’m currently on a bagel kick that’s essentially ruining any progress I have made on my waist line.  Well, the bagels and the exorbitant amount of fast food I managed to put into my body Friday – Tuesday, aka moving days.  But that’s a story for another time.  This is a story about soup.

Yet again, I turned to Cooking Light for a healthy, yummy soup.  And I found it: spicy tomato bean soup.  It was super easy and definitely doable for a weeknight meal – I made it in about 20 minutes one night.  It was also super cheap since I had to most of the ingredients and the 5 I did have to pick up only cost about $10.  Who wouldn’t want to spend $10 to make a soup that has already turned into a lunch and a dinner, and still has at least 3 servings to go?!  The only thing that caught me off guard was how similar it was to chili.  I probably should have expected this since a) it has chili powder, b) it has beans, and c) it has tomatoes.  However I’m a girl that likes meatless or turkey chili, so to heavy meat-eaters this soup might taste nothing like chili to you!  Either way, you're probably going to like this soup.

Cooking Light

And yes, I did add a grilled cheese to my dinner as well.  Who can pass up a yummy grilled cheese anyway?

black bean patties!

Kristen (who from here on out will be referred to as KK) sent me this recipe for "clean" black bean patties back in September when I was finally serious about not only working out regularly, but actually eating better too.  I loved the idea of it, but set it aside.  Well, after a recent setback of not working out for a week and a half and not eating so well, I figured it was high time to whip these babies up.  One other contributing factor: since the fridge in our house hasn't been working so well and things keep going spoiling, I thought these would be perfect because they can't really go bad in just a couple days!

source

They turned out great!  And at only 178 calories, 9g of fat, and 7g of protein, I will definitely be making these again.  I did learn a couple things though:

1)  The recipe calls for a carrot and I didn't buy any because I knew my roommate had carrots in the fridge.  Turns out he threw those carrots out the night before I went grocery shopping for these babies.  Womp womp.

2)  I learned that celery salt and celery leaves are not interchangeable in terms of how much flavor the 2 ingredients add.

3)  I didn't expect the patties to spread as much as the did, so next time I will build them up instead of building them out.  My roommate Jon seriously thought they were big yummy cookies when he first saw them.

4)  The recipe tells you to put parchment paper did, but I only had wax paper on hand so that's what I did.  Next time I'll remember to spray the paper with cooking spray because my patties stuck.  No biggie.

And just because I know KK would add this if she could:  don't worry that they look like cow patties, they taste great!

Check out the recipe from Tosca Rena's Eat Clean Cookbook!  PS: I've had them 3 times now and each time I've just eaten them sandwich-style with some light style soft wheat bead, but they could be dressed up lots of ways. Oh, and I split the recipe in half because it claims it makes 10 servings and considering I was the only person eating these (Will actually ran away from them when I was cooking), I thought 10 was just a little overkill.

turkey vatapa soup

I love love love soup.  I like it year round, but once the weather turns cool, it's all I want.  For my birthday this past year, KK sent me a Cooking Light special edition of all soups and stews.  I have 2 cookbooks full of soup recipes, but I always find myself reaching for this magazine first.  A few weeks ago I made a list of soups I wanted to try and decided the first one would be a nice hearty fill-you-up-at-dinner soup.  Enter Turkey Vatapa.

It's a Brazillian based stew that I'll let Cooking Light tell you all about.  I'm a pretty big fan because it's like nothing I've ever tasted before, it's very yummy, and it definitely fills you up.  Next time I make it I might consider either seeding the jalapeno or just using a smaller one.  I also really like the idea of using rotisserie chicken or leftover turkey and will most likely try that next time (I had neither so I just threw some turkey breast cutlets on the George Foreman which was pretty easy as well).  The list of ingredients might seem a little long, but most of the items are inexpensive and you probably already have at least half of these things on hand. 

To sum up, this was a definite winner.  So happy to have found this at the beginning of the awful cold weather months.

Picture courtesy of Cooking Light (I was too hungry to take my own)

PS: mine looked pretty much like this picture looks!  That's always a plus in my book.

pizza pizza

My all-time favorite food is a turkey cheesesteak from the Brass Rail in Allentown, PA.  But since I'm rarely able to get one, my easy favorite food is most likely pizza.  I love it.  It's easy, filling, and there are just so many options. 

Since I've been on this eat better and spend less money on food kick, I've been eating less pizza.  But yesterday, I simply couldn't stop thinking about pizza.  So enter my solution: 1 thin crust 100% whole wheat crust, chopped green peppers, chopped red peppers, chopped onion, chopped mushrooms, grilled chicken, garlic powder, 1 cup part-skim mozzerella, and just enough pizza sauce to make a difference.  So simple yet so yummy.  When my handy dandy ap calculated all the nutrition, 2 slices (aka dinner) was just under 380 calories! And let me tell you, it was just what I needed.

My other personal favorite variations:
- pineapple, turkey pepperoni, and ricotta cheese
- grilled chicken, onions, and buffalo sauce
- ricotta, mozzerella, and spinach (either no or very little sauce)
- or just a plain veggie pizza with whatever I have on hand

Let me know if you have any recommendations for what I should try next!