Pear Prosciutto Pizza

INGREDIENTS

* store bought dough, or make your own:) for this recipe I am using store bought, yes you read that right and we live to tell:)
(or large pitas ,we cut open and use each half as mini pizzas, I use 4 large pitas, split those and lets to the math......that equals 8! so good kiddies)

* 1 pear (any kind)

* 15-20 slices of prosciutto, thinly sliced (or more of less, do what you want)

*2 tblsp. of pine nuts (optional)

* honey

* 3-4 tblsp. of "Renee's Cesar Salad Dressing" (this is galactose free-of course!) that amount is for 1 pizza, so double it because I forgot, I make 2 pizzas with this recipe.

(when I haven't had it, I sauteed a clove of minced garlic in 2 tblsp. olive oil until soft and used that as a substitute spread for on top of the pizza)

* grated Parmesan chesse

DIRECTIONS

1. Pre-heat oven to 400 F

2. Cut the dough in half (I guess this is where a picture is good-ah well, you'll get over it)
this way I can make 2 thin pizzas. Sprinkle flour on the counter and roll out the dough until it is the shape of your baking sheets.

3. Spread the dressing all over the dough once it is on the baking sheets(3-4 tblsp. per dough)

4. Bake for 12-15 minutes. until bottom is golden brown.

Meanwhile......

5. Pan fry (gasp) the prosciutto...I fry it until the meat is a bit crispy)

6. Once the meat is done, brown pine nuts in the left over grease in the pan, yes you read it right:)

7. Thinly slice the pear.

8. Remove pizza, crumble prosciutto over pizza and use 1/2 of the pear for each pizza. arranging in a diagonal shape...its prettier:)

9. Sprinkle pine nuts and drizzle honey all over the pizza and top it with grated Parmesan.

10. Return pizza to the oven for 2-3 minutes until cheese has melted.


Serve!!!

We ate this the other night with a cucumber and black olive salad and a strawberry and kiwi salad. Mostly because that's what I could find in the fridge that needed to be eaten:)

30 minutes to prepare

Pear Avacado Salad with Sweet Potato Fries and Curry Mayo

one of my staple favorites!

INGREDIENTS

* 1 head of lettuce

* 1/2 cucumber

* 1 avocado

* 1 pear (any type)

* balsamic vinaigrette

* thin slices of Parmesan Reggianno

* 3-4 sweet potatoes

* 1/3 cup mayonnaise

* 1 tsp powered curry

Directions for Salad:

1. Wash lettuce (do I really need to write that? ) dry and chop leaves. Place into a bowl.

2. Slice cucumbers in quarters.

3. Peel avocado (duh!) and slice flesh into medium chunks.

4. Thinly slice pears.

.....kids if this takes you more than 5 minutes, you are falling asleep on the job!......

Meanwhile........

1. Pre-heat oven to 400 (or 425 F) I can never remember what temperature it works best on)

2. Drizzle olive oil on pan and peel sweet potatoes

3. Slice these up and coat them in the oil on the pan.

4. Bake for 30 minutes turning occasionally......this is where it gets tricky....keep an eye on them I check every few minutes to watch they are browning nicely. I love when they are crispy(ish)
on the outside and soft and sweet on the inside. Hope you do better than me:)

5. Mix mayonnaise and curry power together and let it sit for a few minutes.

Finally......

......mix lettuce, cucumbers, avocado together. Place sliced parmesan and black olives on top and finally drizzle balsamic vinegrette over it all.

* Don't forget the pears on the side as well as the sweet potatoes!!!!


btw........this is me cooking for a family of 7 so obviously you will need to alter that to suit who you are cooking for. I sound ridiculous! :)

Broccoli Soup

*1 pound of chopped broccoli

*2 diced potatoes

* 2 teaspoons of chopped garlic

* 1/4 of an onion (diced)

* 4 cups of chicken broth

* 2 tblsp. of butter
SEASONING:

# salt

# pepper

HOW TO DO IT

1. melt the butter in a saucepan.

2. Add in the garlic and onions, and cook until soft.

3. Add in the broccoli and potato, mix well and let cook for a while...5 min.

4. Add in the chicken broth.

5. After it boils, simmer for 10 minutes until the vegetables are soft.

6. Use a blender to mix the vegetables into tiny pieces

7. Pour the soup back into the saucepan and heat.

I grate parmasean regginano over each bowl and add croutons. Or we eat it with yummy bread too:)