2 recipes!

Dinner last night was adapted from a Cooking Light recipe!

White Pizza

  • 1 cup part-skim ricotta cheese
  • 1 cup (4 ounces) preshredded part-skim mozzarella cheese
  • ¼ cup (1 ounce) grated Parmigiano-Reggiano cheese
  • 1 package Mama Mary’s Thin & Crispy Pizza Crust, 16 oz, 2 Crusts
  • 1 cup thinly sliced fresh basil
  • ½ cup thinly sliced shallots
  • ½ cup finely chopped spinach
  • ½ to 1 teaspoon crushed red pepper
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • 1 cup thinly sliced plum tomatoes

Preheat oven to 425°.
Combine the first 3 ingredients in a medium bowl. Spread cheese mixture over 2 pizza crusts, leaving a 1/2-inch border around the edge. Sprinkle with basil and next 6 ingredients (basil through garlic powder). Arrange plum tomato slices in a single layer on top. Place pizza on baking sheet. Bake at 425° for 10 minutes. Remove pizza to cutting board; cut each pizza into quarters.

On sunday, we grilled some chicken!  This was a nice marinade:

Grilled Chicken

  • 4 chicken breasts
  • 2 Tablespoons soy sauce
  • 1 ½ teaspoons honey
  • 1 dash crused red pepper
  • 2 teaspoons minced garlic gloves
  • 1 teaspoon ginger
  • 1 teaspoon olive oil

Mix all marinade ingredients. Combine chicken and marinade in ziploc bag. Let marinate for 4 – 12 hours. Grill with pineapple rings.

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