Greek Pizza

Today is Good Friday and the last installment of the Lenten dinner series for the year. And I saved the best for last.

One of our local pizza places makes a salad pizza – it’s basically a warm crust with a garden salad on top and it’s amazing. This is pretty much the Greek salad version of that. There’s something amazing about the contrast of the warm, melt-y feta against the cold crunch of the vegetables. Seriously, if you don’t already have dinner plans, you need to make this tonight.

In the interest of speeding things up (because I have zero patience on Friday nights), I used a pre-made pizza crust for this. You could also use your favorite pizza dough and just bake until the dough is golden brown – probably a few extra minutes.

GreekPizzaDone

Greek Pizza
(slightly adapted from Cooking Classy)
Makes 1 pizza

1 prepared pizza crust
1 1/2 Tbsp. olive oil
3 garlic cloves, minced
1/2 tsp. dried oregano
1/4 tsp. dried basil
1/8 tsp. dried thyme
Salt and freshly ground black pepper, to taste
6 oz. shredded mozzarella
4 oz. feta, crumbled
1/2 cup chopped red bell pepper
1 cup grape tomatoes, quartered
1/3 cup chopped kalamata olives
1/4 cup chopped red onion
1 Tbsp. chopped fresh parsley

Preheat the oven to 450 degrees.

Whisk together the olive oil and garlic and brush over the prepared crush. Sprinkle the crust evenly with oregano, basil, thyme, salt, and pepper. Top evenly with mozzarella and then feta.

Bake for 15 minutes, until the crust is golden. Immediately top with red bell pepper, grape tomatoes, olives, onion, and parsley and serve.

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Quinoa Pizza Burgers with Garlic Bread Buns

I’m sure none of my long-time blog readers are surprised to see that pizza has made it’s way into the Lenten dinner series. I’m a pizza fan. It was bound to happen.

The beauty of these is – like pizza – you can top them however you want. If it wasn’t Lent, I would have added some pepperoni on top. Ham and pineapple would also be good. These are a great idea if you’re looking for a meal that will please both vegetarians and non-vegetarians alike!

QuinaPizzaBurgers

Quinoa Pizza Burgers with Garlic Bread Buns
(adapted from Chocolate Covered Katie)
Serves 6

1/4 cup uncooked quinoa
2/3 cup water
1/2 tsp. salt
1/2 cup tomato paste
2 tsp. oregano
3/4 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. basil
1 cup cooked or canned pinto beans, drained and mashed
6 burger buns
6 slices of mozzarella cheese
6 Tbsp. pizza sauce
2 Tbsp. butter, melted
1 tsp. garlic powder

In a small saucepan, combine quinoa, water, and salt. Bring to a boil and then turn heat to low and cook for 14 minutes. Remove from heat and fluff with a fork.
Combine cooked quinoa, tomato paste, spices, and mashed beans. When well  combined, divide into six equal parts and form into patties.
Spray a skillet with non-stick spray and cook patties over medium heat until both sides are browned and patties are heated through. Top with 1 Tbsp. pizza sauce each and a slice of mozzarella cheese. Cover and let cheese melt.
Meanwhile, spread melted butter over the cut side of the buns and sprinkle evenly with garlic powder. Broil until toasted.
Serve burgers on toasted buns immediately.

Enchilada Rice Skillet

We’re officially into the phase of Lent where meatless Fridays feel like a chore. The new meals I was most excited to make have already been tried out and I’m trying really, really hard not to just fall back on pizza and fish sticks.

This meal was a bit of a compromise. I had something veggie-packed and healthier planned – but cheesy comfort food sounded much better for the night. And it was.

We topped leftovers with grilled chicken and pulled pork for lunches the next day – both were great!

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Enchilada Rice Skillet
(from Budget Savvy Diva)
Serves 4

1 cup rice, uncooked
1 Tbsp. olive oil
2 cloves garlic, minced
1 small onion, diced
1 red pepper, diced
1 cup frozen corn, thawed
1 cup canned black beans, drained and rinsed
1 1/2 cups red enchilada sauce
1/2 cup of green salsa
1/2 tsp. chili powder
1/4 tsp. cumin
Pinch of Salt and Pepper
2 cups shredded Mexican blend cheese

Cook rice according to package directions.

In a large skillet, heat the olive oil until shimmering. Add the garlic, onion, and pepper and cook until onion is soft and translucent  – about five minutes.

Add in rice, corn, black beans, enchilada sauce, green salsa, and spices. Mix until well combined and cook for an additional five minutes, until everything is heated through.

Sprinkle the cheese over the top and cover. Cook until cheese is melted and serve immediately.

Spanakopita Quesadillas

You know what’s tricky about Lenten Fridays with a toddler? Lunch.

He is, in general, really good about eating whatever we’re eating for dinner. I’m one of those mean moms with an “eat it or go hungry” policy. But, lunch is another story. I usually let him pick his own lunch and that means we have a healthy rotation of dinosaur chicken nuggets and cold cuts. So far, Lenten Friday lunches have meant PB&J. For both of us.

I wasn’t sure how this would go over, but I was actually pleasantly surprised. Jake ate half of his quesadilla before declaring he didn’t like it and requesting something else. Half of a spinach-filled, whole wheat wrap? I’ll take it.

And, I loved these so I was happy to steal the rest of his. Serve with tzatziki or sour cream for dipping. We added some olives on the side for a light lunch. If this was dinner, I would have opted for a Greek salad or hummus and veggies to round out the meal!

SpanikopitaQuesadilla

Spanakopita Quesadillas
(from Cooktoria)
Serves 4

1 Tbsp. butter
1 Tbsp. olive oil
1/4 cup diced white onion
1 clove garlic
7 cups baby spinach, chopped
Salt and pepper, to taste
1 egg
1/4 cup feta crumbles
1/4 cup shredded Parmesan
1/4 cup fresh dill, chopped
4 flour tortillas

In a skillet over medium heat, melt the butter and add the olive oil. Add in the onion and cook for 3-4 minutes. Add in the garlic and spinach and cook for another 3-4 minutes, until spinach is cooked down a bit. Add salt and pepper to taste. Transfer mixture to a bowl and pop it in the fridge.

In a bowl, mix together the egg, feta, Parmesan, and dill until thoroughly combined.

When the spinach mixture is cool enough to handle, squeeze out any remaining liquid and add the spinach to the cheese mixture. Combine well.

Divide the mixture evenly between 4 tortillas. Fold each in half and fry over low heat for 6-8 minutes, flipping halfway.

 

 

 

Slow Cooker Vegetable Lasagna Soup

The weather is giving me whiplash. We keep going from unseasonably warm to snowstorm and back. Yesterday, we were at the park in light sweatshirts. Today, it’s snowing.

Luckily, that means it’s soup weather – and I just happen to have a great meatless soup to share as part of the Lenten dinner series!

This soup is pretty much veggie lasagna in a bowl. I’ve tried a bunch of lasagna-type soups and they never quite hit the spot because they lack the cheesy goodness that is lasagna. This version features an ingenious dollop of cheese on top. I love it!

VeggieLasagnaSoup

Slow Cooker Vegetable Lasagna Soup
(from Foodie Crush)
Serves 10

1 yellow onion, diced
2 zucchinis, sliced
4 cloves garlic, minced
1 15 oz. can tomato sauce
1 28 oz. can crushed tomatoes
6 cups vegetable broth
2 bay leaves
2 tsp. dried oregano
1 Tbsp. dried basil
1/8  tsp. red pepper flakes
2 tsp. kosher salt
2 tsp. freshly ground black pepper
12 oz. lasagna noodles

 

For the ricotta cheese topping

1 8 oz. container ricotta cheese
1/2 cup mozzarella cheese, shredded
1/4 cup parsley, chopped
1/4  cup basil leaves, chopped
Generous pinch of salt

Add the onion, zucchini, garlic, tomato sauce, crushed tomatoes, vegetable broth, bay leaves, oregano, basil, red pepper flakes, kosher salt and black pepper to the slow cooker. Cook on low for 6-7 hours.

While the soup cooks, mix all ingredients for the cheese topping together in a small bowl. Refrigerate until ready to serve.

When the soup is done, prepare the lasagna noodles according to the package directions, chop them up, and add to the soup.

Serve the soup topped with a dollop of cheese topping.

Pinto Bean Burritos

Welcome to the 2017 Lenten dinner series! Every Friday during Lent I’ll be posting a meatless meal idea. This series was born out of my desire to do something other than order pizza on Lenten Fridays, and it’s resulted in some of our favorite meals.

I picked a really quick and easy meal for our first Friday because, if you’re anything like me, this totally snuck up on you and you’re scrambling. These are perfect for nights like that – they take about 5 minutes to prep and only 15 minutes to bake. I threw some chips and salsa with this and it was a great, no-fuss meal.

PintoBeanBurritos

Pinto Bean Burritos
(slightly adapted from Aggie’s Kitchen)
Makes 4-6

I can of pinto beans, rinsed and drained
1/2 sweet onion, diced
1 green bell pepper, diced
2 Tbsp. red wine vinegar
Salt and pepper, to taste
Whole wheat tortillas
Shredded cheddar
Salsa

In a bowl, combine the pinto beans, onion, bell pepper, vinegar, salt and pepper – gently mash until the ingredients start to come together.

Divide the filling between tortillas and top with cheese and salsa. Roll up, and wrap in a piece of foil sprayed with nonstick spray.

Bake at 400 degrees for about 15 minutes, until heated through.

12 More Meatless Meal Ideas for Lent

Today is Ash Wednesday – the start of Lent – which means I’m kicking off my annual Meatless Meals for Lenten Fridays series. As usual, you’ll find a great meatless meal here every Friday until Easter!

To kick things off, I’m sharing a dozen ideas below. You can also check out my previous roundups – 16 Meatless Dinner Ideas for Lent, 16 More Meatless Dinner Ideas for Lent and 9 More Meatless Meal Ideas for Lent.

2017MeatlesMeals

Mashed Potato Waffles

Honey Lime Sweet Potato & Black Bean Tacos

Guinness Pizza Dough

Jerk Sweet Potato Black Bean Burgers

Buffalo Chickpea Burgers

Kung Pao Chickpeas

5 Minute Pad Thai Fakeout

Chili Cornbread Waffles

Chickpea Puttanesca

Hatch Chili Mac ‘n Cheese

Caramelized Onion Tart

General Tso’s Cauliflower

Guinness Pizza Dough

I never make it through Lent without doing one pizza Friday so it seems fitting to finish out this year’s Lenten meal series with a pizza. I originally started this series to get away from just ordering a pizza every Friday – it was a bad habit and something we’d do so often it didn’t feel like anything special. Things have really swung the other way – breaking out this Friday pizza was such a treat.

My go-to pizza recipe is on the plain side. It works perfect on the grill or paired with lots of toppings (which we usually load on) but falls a little short for a plain, oven-baked pie. I ran across this recipe when we still had a bottle of Guinness left from St. Patrick’s Day so it was meant to be. The beer adds just the right amount of flavor to this dough to make it perfect for a more plain pie.

GuinnessPizza

Guinness Pizza
(from Baked By Rachel)
Makes 1 12″ pizza

1/2 cup Guinness
1/2 tsp. active dry yeast
1/4 tsp. granulated sugar
1 1/4 cups flour
3/4 tsp. salt
1 Tbsp. olive oil

In a small saucepan, heat the Guinness to 115F degrees. (I used a candy thermometer to keep track.) Stir in the yeast and sugar until dissolved and let stand for five minutes.

In the bowl of a stand mixer, combine the flour and salt. On low, mix in the Guinness, followed by the olive oil. Add additional olive oil or flour as needed to get a dough ball to form.

Transfer the dough to a greased bowl, cover and let rise until doubled, about an hour.

To bake: spread into a 12″ circle, top as desired and bake for 20-25 minutes in a 425F degree oven.

9 More Meatless Dinner Ideas for Lent

Sharing meatless meals on Fridays during Lent has become my favorite blog series over the years. I love finding new things to try and love hearing that the ideas help others break out of the stereotypical pizza or pasta with tomato sauce rut. And the annual Ash Wednesday post rounding up some of my favorite meatless meals from the previous year has been some of the most popular posts on my blog.

Today is Ash Wednesday so, of course, I’m sharing the annual round-up. And Friday will kick off the Lenten dinner series for this year.

If you’re looking for additional dinner ideas, check out my previous posts: 16 Meatless Dinner Ideas for Lent and 16 More Meatless Dinner Ideas for Lent.

9MoreMeatlessDinners

Bang Bang Cauliflower

Caprese Quiche

Thai Veggie Burgers

Vegetable Minestrone

Crisp Black Bean and Rice Burritos

Sweet Potato, Black Bean and Quinoa Jar Salads

Grilled Pizza

Eggplant Parm Burgers

Black Bean Fajitas