We've veered off our resolution a bit. We went on vacation in July and never quite got back into the swing of things. I've been good about making JT's foods, and have been throwing things together for us, but have not been doing the weekend prepping that we had been doing.

Hopefully, we'll get some calmer weekends to get back to this.

Pumpkin Pie Oatmeal

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1 pkg pizza crust
6 slices bacon, divided
6 oz fresh baby spinach
2 cloves garlic
1 oz grated Parmesan cheese (1/4 c)
1 cup Alfredo sauce
1/4 tsp ground black pepper
2 c shredded mozzarella, divided

Press pizza dough into baking sheet. Bake 10-12 minutes or until crust begins to brown. Remove from oven; let cool.

Slice bacon into 1/4 in pieces and cook until crisp; drain; set aside. Combine spinach and garlic into bowl; microwave on high 2-3 minutes or until spinach is wilted. Press excess moisture from spinach and drain.

Combine 1/2 of bacon, alfredo sauce and pepper. Spread sauce on crust. Top sauce with 1c mozzarella, spinach mix and remaining bacon. Sprinkle with remaining mozzarella and Parmesan.

Bake for 7-10 minutes or until cheese is melted and golden brown.

Really yummy. I added a bit of corn meal to the bottom of the pizza crust. 1) to keep it from sticking 2) I like the texture that it gives. The pizza was very flavorful. It was even good as leftovers.

1 lemon, divided
1/4 ts[p salt
3 tbsp olive oil, divided
6 (6-in) flat pitas (no pockets)
1 large red bell pepper
2 c finely diced cooked chicken
1/4 c finely chopped cilantro
2 tsp curry powder
3/4 tsp salt
1/4 c water
1 c shredded mozzarella cheese
crumbled feta (optional)

Slice half of lemon; sprinkle with salt; drizzle with olive oil; microwave for 1-2 minutes. Set aside to cool.

Cut pitas in half diagonally to for triangles. Arrange closely on baking sheet and bake 8-10 minutes or until lightly browned.

Meanwhile, dice bell pepper and chicken. Pat lemon slices dry. Finely chop lemon slices and cilantro.

Heat curry powder and salt in skillet until fragrant. Add bell pepper; saute until crisp-tender. Add chicken, chopped lemon, cilantro and water. Juice remaining lemon half into skilletr. Cook 2-3 minutes or until heated through. Add mozzarella stir until melted and incorporated.

Spoon chicken mixture over pitas; sprinkle with feta.

This wasn't as good as it sounded. There was a bit too much lemon.

1c milk
6 eggs
2 pkg frozen plain French Toast, thawed
4 oz deli ham, diced
4 oz deli turkey, diced
1c shredded Swiss
1/4 c snipped parsley

Microwave milk 2-3 minutes or until hot. Whisk eggs in small bowl; add milk; whisk until blended. Cut French Toast into cubes; place in large bowl. Pour egg mix over cubes; mix gently; set aside.

Combine ham, turkey, cheese, and parsley in large bowl. Mix well. Spoon half of French Toast mix evenly in bottom of casserole dish. Top with meat mixture; spoon remaining bread mix over the top.

Bake 30-35 minutes or until golden brown. Let stand 10 minutes.

Optional: top with powdered sugar and strawberries if desired.

I can't have (or even like) strawberries, so I left those out. This was pretty good. Add some maple syrup, even better. For some reason it took a lot longer to bake than the instructions said and I even halved the recipe.

1 8-ounce carton plain fat-free or low-fat yogurt
1/4 cup coarsely shredded unpeeled cucumber
1 tablespoon finely chopped red or sweet onion
1 tablespoon snipped fresh mint
1/4 teaspoon sugar
Salt and black pepper
1 pound boneless beef sirloin steak, cut 1 inch thick
1/2 teaspoon lemon-pepper seasoning
Fresh mint leaves (optional)


• Preheat broiler. For raita, in a small bowl combine yogurt, cucumber, onion,
snipped mint, and sugar. Season to taste with salt and pepper; set aside

• Trim fat from meat. Sprinkle meat with lemon-pepper seasoning. Place meat
on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat, turning
meat over after half of the broiling time. Allow 15 to 17 minutes for medium rare
(145 degree F) and 20 to 22 minutes for medium (160 degree F).

• Cut steak across the grain into thin slices. If desired, garnish steak slices with
mint leaves. Serve with raita.

The sauce was really good. It went well over pretty much everything that we had, including the beef. The mint was not strong, but definitely gave the raita a clean, fresh taste. We'll probably use the ratia over other things.

1 1/2 lbs salmon fillet (1in thick)
2 tbs sugar
1 1/2 ts orange zest
1 ts sea salt
1/4 ts ground pepper
1 ts fine shredded orange peel
2 sectioned, peeled and chopped oranges
1 cup chopped pineapple
2tbs parsley / cilantro
1 small chopped shallot
1 chopped jalapeno pepper

Thaw fish, if frozen. Stir together sugar. orange zest, salt and pepper in a small bowl. Rub mixture into the flesh of the salmon (not on the skin side). Place fish honey side up in a glass baking dish, cover and refrigerate for 8 up to 24 hrs.

For salsa: combine the shredded orange peel, chopped oranges, pineapple, parsley / cilantro, shallots and jalapeno pepper in a mixing bowl, cover and chill until ready to serve (up to 24 hrs).

This piece of salmon can either be cooked at 350 degrees in the oven for 20 minutes or grilled 15 minutes or until the fish flakes easily when tested with a fork.

To serve : cut fish into serving-sized pieces, cutting to but not through the skin. Carefully spatula the fish away from it's skin, place on a plate and spread salsa to taste.

The salsa mixture was fabulous. Definitely cannot have the salmon without it.