Roasted BSBRO Pizza

When trying to decide what to make for dinner yesterday, my mind scanned through the items I had on hand and came up with the most amazing combination: Roasted Brussel Sprout, Broccoli and Red Onion Pizza.  Abbreviated title: Roasted BSBRO Pizza.  I used english muffins instead of taking the time to make pizza dough.  Normally we do some sort of meat pizza but I opted for a veggie pizza as a healthier and less expensive alternative.  I am trying to eat through everything in our freezer and cupboard by the time we move to help cut down on the grocery bill and eliminate waste.  You should see some interesting food combinations on here as a result.

Cost Saving Strategies:

  • I had everything on hand.
  • The mozzarella that I had in the fridge was not pre-shredded.  By shredding my own cheese, I saved some money.  (I learned from my mom to freeze small portions of it and take out a little at a time.)
  • The dish was meatless.  Meat always adds $ to the bottom line.

Healthy Choices:

  • The english muffins I had on hand were fat free.  I also think that whole wheat english muffins or whole wheat pizza dough would make a nice substitute.
  • Can you really get more healthy than brussel sprouts?  I have recently come to appreciate these green little gems.  I think it is best when you keep it simple and roast them with a little olive oil, salt and pepper.  Unfortunately Marc hates brussel sprouts.  When I made his pizza, I only used the red onion and broccoli.
  • I used part skim mozzarella cheese.  I have seen healthy pizza recipes that eliminate cheese all together.  I would like to try this in the future as a way to reduce fat but this time I was pleased to be using the reduced fat mozzarella.

You may be sitting here saying, “I don’t classify pizza as a health food.”  And you’re right.  But if this is your criticism, then you didn’t understand the tone of my last blog post.  I know the type of people Marc and I are.  If we switch immediately to eating only tofu and wheat grass, then it will last about a week.  Instead I want to make changes that are sustainable.  This recipe happens to be a lot better than the usual pepperoni Digiorno frozen pizza or even a night when we grab In & Out.  And because of that, I consider it a victory on both the nutrition and budgeting front!

Marc and I both LOVED this recipe.  It was flavorful and very easy to make.  I am most proud of getting creative with the ingredients we had on hand.  The vegetables became very sweet and tender after roasting them in the oven and the crushed garlic added amazing flavor to the toppings.  I never thought veggie pizza could compete with a good old fashioned pepperoni, but it did!

Roasted BSBRO Pizza Recipe

Preheat the oven to 450° F. Line a baking sheet with foil or parchment to assist with clean up.  Chop into bite size pieces:

½ cup Brussel Sprouts

½ cup Broccoli, stems removed

¼ cup Red Onion, thinly sliced


Combine vegetables in a bowl.  Season with:

 kosher salt to taste

freshly ground pepper to taste

crushed garlic (optional)

1 tablespoon olive oil

Spread the vegetables on the prepared baking sheet in a single layer.  Roast at 450° F for 10 minutes until the vegetables start to brown slightly.   Allow vegetables to cool on baking sheet.

Top each english muffin with the following ingredients:

Pesto sauce or Marinara sauce

Roasted vegetables

Part skim mozzarella cheese


Bake for 10 minutes at 450° F.  Bake until the cheese is bubbly and golden brown. Let stand for 3 minutes before serving.  Enjoy!

I’m Back, with Focaccia.

Hi guys. Let’s just pretend that I didn’t stop blogging for the past 6 months.

I’m back.  And I’m eating focaccia bread.  You can eat it too if you use this recipe.  I found it on Noble Pig.

Making my own focaccia bread is on the bucket list I wrote for myself at the beginning of this summer.  So that is exactly what I did today.  And ooooh man was it delicious.  My favorite part of the recipe was poking my fingers all over it.

And if the 1 cup of olive oil in the recipe is not enough for you, take a dip in this oil.  Marc and I celebrated our 1 year wedding anniversary in Monterey and Carmel last week and indulged in one of the most amazing meals at Piatti.  The dipping oil that they brought to the table for our bread knocked my socks off.  So today, I looked up a copy cat recipe for it.  I used dried parsley because I didn’t have fresh on hand and it turned out delish.

I served this along side polenta and roasted veggies.

Classic Lasagna

I asked Marc if he had any special requests for dinner and he blurted out “Lasagna!” before I had finished my sentence.  Talk about a delicious comfort food!  I used a recipe from the Bride & Groom First and Forever Cookbook by Mary Corpening Barber and Sara Corpening Whiteford.  This recipe is awesome.  It is titled “Classic Lasagna” and they don’t mess around with that name.  No fancy smancy alterations- just good old meat lasagna.  I did choose to make my own marinara sauce, because I think it tastes so much better than the stuff from the jar.  I realized tonight when I was making this that I don’t have a lasagna pan yet, so I had to improvise with a 8×8 glass Pyrex dish.  But it was not deep enough for me to finish all three layers of noodles.  After tasting this recipe, I know that I will be making it a lot in years to come so a lasagna pan officially goes on my wish list.  (Family members if you are reading… I just gave away the best Christmas present tip off ever!)

Classic Lasagna Recipe

Preheat the oven to 375° F. Lightly spray a 9 x 13 baking dish with vegetable oil cooking spray. Combine in a large saute pan over medium high heat:

8 oz ground beef
8 oz Italian sausage links, removed from casings and crumbled

Season with:

1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper

Cook until the meat is lightly browned, 8 to 10 minutes. Using a slotted spoon, transfer the meat to a medium bowl. Add and combine with meat:

6 cups marinara sauce

Set meat sauce aside. Mix together in a medium bowl:

8 oz ricotta cheese
8oz cream cheese at room temperature
1/4 tsp. freshly ground pepper

Cover the bottom of the prepared baking dish with 1 cup of the meat sauce. Arrange a single layer on top of the sauce:

uncooked no boil lasagna noodles

Spread 1 1/2 cups of the meat sauce evenly on top. Add half of the cheese mixture by spoonfuls evenly over the meat sauce, then scatter fresh basil leaves on top. Top iwth a layer of lasagna noodles, 1 1/2 cups of the meat sauce, the remaining cheese mixture, and more fresh basil leaves. Top with a layer of lasagna noodles, 1 1/2 cups of the meat sauce, and a final layer of lasagna noodles. Spread the remaining meat sauce over the top, and sprinkle with  2 cups shredded mozzarella cheese.

Cover with aluminum foil and bake for 30 minutes. Uncover and bake until the cheese is bubbly and golden brown, 10 to 15 minutes more. Let stand for 15 minutes before serving.