Potato and Rosemary Pizza

Potato Rosemary Garlic Pizza

1 pkg of pizza dough (I used the Garlic and Herb dough from Trader Joes)
1 large Yukon Gold potato, very thinly sliced
Extra-virgin olive oil
2 garlic cloves, slightly smashed but still intact
8 ounces mozzarella cheese, thinly sliced
2 tablespoons fresh rosemary leaves
1/2 cup finely grated Pecorino Romano cheese
Freshly ground black pepper
Rosemary sprigs for garnish

Preheat oven to 375 F. Toss potatoes with 2 tablespoons olive oil and 1 teaspoon salt in a large bowl. Arrange potatoes in one layer on a baking tray. Bake in oven until edges begin to turn golden brown, about 20 minutes. Remove from oven and let cool. Increase oven temperature to 475 F.

Lightly brush pizza crust with olive oil. Rub all over with smashed garlic cloves. Lightly sprinkle with salt. Arrange one layer mozzarella cheese over crust. Top with one layer of potatoes. Sprinkle with one tablespoon rosemary leaves over crust. Top with grated Pecorino Romano cheese.

Bake on pizza stone or on a tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes. Before serving, sprinkle with freshly ground black pepper. Garnish with fresh rosemary leaves and drizzle with more olive oil.

Cowboy Casserole

** Looks Gross, Tastes Delicious!

Cowboy Casserole
adapted from a recipe at Taste of Home
1 1/2 pounds soy beef (or regular ground beef for the meat-eaters)
1 medium onion, chopped
3 cloves garlic, chopped
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 package of frozen hash brown patties (8 total- I got mine at Trader Joes), thawed

Directions:


In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat for a few minutes (or until no longer pink. Drain the mixture if using real beef) and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Pour the hamburger mixture in and then place the hash browns on top. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

Idaho Sunrises

Ingredients:

• 1 large baked potato
• 1 Tbsp coconut oil (or butter if you'd like)
• 2 eggs
• 2 soy sausage patties (or you can use bacon strips or real sausage for you meat-eaters)
• 2 Tbsp. shredded cheese
• 1 Tbsp. fresh parsley, chopped
• salt and freshly ground black pepper

Directions:

Lay the baked potato on its side, and use a knife to carefully cut off the top third of the potato.  With a spoon, hollow out the middle of the potato to make a “bowl”, leaving the potato as thick or thin as you’d like.  (Just remember, the more room you leave, the more room for eggs, sausage and cheese!)

Place 1/2 tablespoon of oil in the middle of each bowl.  Then gently break an egg into each bowl, careful not to break the yolk.  Top with sausage, cheese, parsley, and then season with salt and pepper.

Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set.  Serve immediately.

Artichoke and New Potato Packets with Pesto

• 8 oz. new potatoes, thinly sliced (1 1/2 cups)
• 1/2 cup low-sodium vegetable broth
• 1 12-oz. pkg. frozen artichoke hearts, thawed (2 cups)
• 2 cups fresh or thawed frozen baby peas
• 2 medium leeks, white and light green parts chopped (1 cup)
• 3 Tbs. prepared pesto
• 3 Tbs. grated Romano cheese
• 1/2 cup fresh chopped basil

DIRECTIONS

1. Preheat oven to 400°F. Place 4 16-inch lengths of aluminum foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular “bowl” with 1/2-inch sides. Coat insides of foil with cooking spray.
2. Arrange overlapping slices of potatoes in oval shape over bottom of each packet. Season with salt and pepper, if desired, and drizzle each with 2 Tbs. broth.
3. Combine artichoke hearts, peas, leeks, and pesto in medium bowl, and season with salt and pepper, if desired. Divide artichoke mixture among packets. Fold other half of foil over ingredients, and seal edges in overlapping folds until packets are sealed. Transfer to baking sheet, and bake 25 to 30 minutes.
4. Transfer packets to serving plates. Let each person open packet slowly and carefully—escaping air will be hot. Sprinkle with Romano cheese and basil.

Serves: 4

Serving: 1 packet

Calories: 237

Fat: 8g

Protein: 11g

Carbs: 31g

***1/2 (Star-rating out of 5)

I recently read somewhere that artichokes are a "miracle food", chock full of good stuff for our bodies, so with that in mind I decided to try adding some more artichokes into my diet. This recipe was good, however, I have decided that I personally like artichokes either cut up very small or mixed in with other things. I think that when I make this again I will substitute asparagus for the artichokes and try it that way. I think I'll save my artichokes for spinach-artichoke dip! The potatoes, however, with the pesto were delicious and the packets of tinfoil cooked them very nicely!