I topped the pizza with a little tomato sauce, one large sautéed, sliced red onion, eight ounces of sliced, sautéed mushrooms, and brie and cheddar cheese. The kid isn’t a fan of raw onions, but he loved the sautéed onions and mushrooms on the pizza.
Since I don’t like a lot of crust on my pizza, I cut some dough off to make some rolls later (the package said it was enough for a 12 inch pizza, and I have a 12 inch pan. But it would have been way too much crust for me. Even with making five small rolls, there was still a lot of crust in my opinion.)
To make the rolls, I simply formed the dough into “rolls” and then sprinkled them with oregano and baked them for about 8 minutes. Super quick and easy dinner rolls. I look forward to experimenting a bit with different flavors to add to the dough and on top of the rolls.
Now on to this week’s meals. It’s another busy week; really every week until the end of the year is; that’s just life right now, so I better get used to it and stop thinking and talking about it…
Meal 1: Fish tacos.
Meal 2: Stir fry with bok choy (got a lot of it in our CSA box), tofu and brown rice.
Meal 3: Grilled sandwiches (made with my cheap sandwich maker, which I love) and a salad.
Meal 4: Leftover chili (from the freezer)
Meal 5: Not sure yet.
On Friday, the kid participated in a lantern parade. Unfortunately, it rained a lot, but we still had fun.
I posted my planned workouts on my Facebook page. If you like, share yours there, too.
Questions: What’s on your menu this week? What was the highlight of your weekend?