Happy Sunday, everyone! I need to make this fast, even though I want to tell you ALL THE THINGS about a busy weekend. So many senior activities! Newsflash: grad parties start in January in Texas as well as “senior style shows” that make my senior cringe but that are very sweet. Check Instagram stories for a play-by-play on how I make my meal plan (and typically keep my grocery bill pretty darn low.) On to the meal plan!
Fried rice using up leftover sheet pan veggies, skirt steak and some bok choy and sugar snap peas languishing in my crisper. A play-by-play for how to make it is in an IG story highlight.
A frittata with a base of caramelized onions, mushrooms, thyme, garlic and swiss chard. I have some gruyere I can add to the mix, or you could keep it dairy-free. I have a recipe for a BLT frittata here, but I’ll share photos of this veggie version on IG stories. A green salad tossed with super simple salad dressing and roasted potatoes on the side. I’ll boil them until fork-tender, quarter and then cook in a hot cast iron pan with kosher salt and pepper.
Chicken enchilada casserole with leftover roast chicken. I’ll use Siete cassava tortillas or low-carb whole wheat tortillas. This has whole pinto beans in the casserole, so I’ll do a simple green salad on the side with avocado and cherry tomatoes. I’m speaking on a panel of food writers at the National Cattlemen’s Convention tonight, so this is a perfect dinner to leave for my family.
Pizza night at home. And no judgment if you’re exhausted and need to get one delivered! Or buy pre-made pizza dough and let everyone roll out their own. Or make bagel pizzas, English muffin pizzas, or tortilla pizzas. I use Rao’s original marinara when we make pizza at home. Puff pastry pizza is yet another option.
Puff Pastry Sheet Pan Pizza
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons all-purpose flour (for rolling out the puff pastry)
- 3 tablespoons pesto (homemade or store-bought)
- 3 tablespoons marinara (I use Rao’s)
- 1 cup shredded mozzarella
- Optional: Pepperoni, mushrooms, olives or basil leaves
- Freshly grated parmesan
- Crunchy sea salt
- Preheat oven to 425.
- Be sure to thaw the pull pastry in advance. the package can sit at room temperature for about an hour. Or transfer it to the refrigerator the night before you need to use it.
- Use a large sheet pan (I use a half sheet pan) and line it with parchment paper or a Silpat.
- Lightly flour a work surface. Unfold the puff pastry and use a rolling pin to slightly roll it out. Add the puff pastry to the sheet pan and brush off any excess flour.
- Prick the puff pastry all over with a fork and brush the top layer of puff pastry with olive oil, leaving a 1/2-inch clean border around the edges. Spoon on the pesto, if using, and marinara, spreading it out evenly on the puff pastry. Be careful not to soak the pastry with too much sauce, just add a thin layer. Add cheese and any other desired toppings.
- Bake for 15 minutes. The pastry will puff up, but don’t worry because it will fall as it rests.
- Sprinkle with fresh parmesan and crunchy sea salt.
I want something healthy, easy to clean and simple to make. By the end of the week, I’m tired! Slow cooker tortilla soup to the rescue. Make quesadillas on the side if you must, or just serve this up with all the toppings.
If you’re cooking, why not keep it simple and try one of these super easy ideas!