Tomato Egg Cups

4 medium-size vine-ripened tomatoes
Kosher salt and freshly ground black pepper to taste
4 large eggs brought to room temperature
4 tablespoons shredded white cheddar cheese
4 slices bacon, cooked and crispy
3 green onions, chopped
garlic powder to taste
4 slices toast, cut into strips

Preheat the oven to 425° F.
Slice off and set aside the top third of each tomato.
Scoop out seeds.
Place the tomatoes in a glass or ceramic baking dish.
Season with the garlic powder, salt and pepper.
Sprinkle a little of the onion into each tomato cup.
Break an egg into each tomato.
Bake, with the sliced tops on, for 10 minutes.
Remove the tops, add the bacon and cheese.
Bake until the cheese is bubbly, 5 to 7 minutes more.
Let them cool for 5 minutes.
Serve them with the tops, the rest of the onion and toast strips for dipping.

Chicken, Grape & Pesto Pizza

This is a new family favorite - except for Hana. She just ate all the grapes off of hers and then begged for cookies. Who is this kid? That was definitely a new one for her! However, while we were eating Joe said, "When you make this next week, use Boboli pizza crust! I've never had it and I'd like to try it." So, I guess I'm making it again next week???

1 tube refrigerated pizza dough
8 oz breast meat from a rotisserie chicken
1 1/2 cups seedless red grapes, halved
1/4 cup chopped green onion
8 oz ball of mozzarella, cut up
1/4 cup pesto
pepper

Preheat oven according to directions on pizza dough
Prepare dough according to directions on pizza dough
Spread pesto evenly on dough
Add chicken
Add grapes
Add cheese
Pepper to your liking
Cook pizza according to directions on pizza dough
Top with green onions
Serve and enjoy that yummy sweetness of those grapes!

I'll admit, I made this recipe out of pure curiosity. I just could not fathom grapes on pizza! While I was preparing it Wayne asked what we were having for dinner and when I told him what I was putting on the pizza he exclaimed, "Grape pizza?!" I think he told me about 50 times during and after dinner how delicious it was! LOL

Bon Appetit! And sorry, this pizza disappeared before I remembered to snap a pic of it!

Mexican Stuffed Baked Potatoes

This is my own tweaked version a Weight Watchers recipe.

4 large baked potatoes (cooked)
1 lb taco meat
3/4 cup cottage cheese
1/4 cup 2% milk shredded Mexican blend cheese
1/2 cup corn kernels
2 green onions, chopped
handful of chopped cilantro
salsa
Lipton Mexican rice, cooked

1. Mix cottage cheese, shredded cheese, corn, green onions, cilantro and a splash of salsa in small bowl.
2. Cut potatoes lengthwise and top with taco meat, rice, cheese mixture and a little more salsa.

Roasted Broccoli with Cumin-Chipotle Butter

This is a Weight Watchers recipe. 1 serving = 1 cup = 1 point = awesome!

5 tsps unsalted butter
3/4 tsp salt
1/2 tsp ground cumin
1/4 tsp ground chipotle powder (I substituted chili powder)
1/4 tsp sugar
1 bunch broccoli (1-1 1/4 lbs), cut into florets

1. Preheat oven to 450. Spray baking sheet with nonstick spray.
2. In a small skillet over medium heat, melt butter. Add salt, cumin, chipotle powder and sugar; cook 30 seconds.
3. In a large bowl, toss broccoli with butter mixture.
4. Place broccoli on baking sheet and bake 12-15 minutes, stirring occasionally, until tender and lightly browned.

Tomoto Basil Flatbread

1 tube refrigerated pizza dough
1/2 cup pesto
1 (8 oz) ball of mozzarella (diced)
1 large tomato (diced)
2 tsps crushed red pepper flakes
1 tbsp fresh basil, chopped
1/4 cup purple onion, sliced very thin
*************************

Preheat oven to temperature recommended for pizza dough.
Spread dough onto pan to make a thin crust.
Cook dough per instructions, but take out of oven about 5 minutes before it's finished cooking.
Turn oven temp up to 450.
Spread pesto over top of dough.
Place cheese, onion and tomatoes on top and sprinkle with red pepper flakes.
Cook in oven at 450 degrees for 5 minutes, until cheese it melted and crust is cooked.
Sprinkle fresh basil on top.

Enjoy!

Artichoke-Stuffed Chicken Breasts

From my Cooking Light cookbook.

2 1/2 tbsps Italian-seasoned breadcrumbs
2 tsps lemon zest
1/4 tsp salt
1/4 tsp pepper
1 (6 oz) jar marinated artichoke hearts, drained and chopped
1 (3 oz) pkg herbed goat cheese, softened
4 (6 oz) boneless, skinless chicken breast halves pounded to 1/4 inch thickness.

Preheat oven to 375.
Combine first 6 ingredients; stir well.
Top each chicken breast with 2 tbsps of mixture.
Roll up, tuck in sides and secure each with toothpicks.
Heat a large non-tick skillet over medium-high heat; coat with cooking spray.
Add chicken to pan and cook 3 minutes on each side or until browned.
Wrap handle of skillet with foil and bake at 375 for 15 minutes or until chicken is done.
Slice carefully and enjoy!

Rosemary Peasant Bread

1 packet dry yeast (or 2 1/2 tsp)
2 c. warm water
1 T. sugar
2 tsp salt (plus a little extra)
4 c. flour
chopped fresh Rosemary
Olive Oil
Corn meal
Melted butter

Dissolve yeast in the warm water and sugar. Add flour, salt, and at least 2 tsp Rosemary and stir until blended. Not need to knead! (I used the dough hook attachment with my Kitchen Aid mixer.) Cover and let rise for 1 hour or until double in size.

Remove dough. It will be sticky. I put olive oil on my hands for taking out the dough and shaping it. Place it in 2 rounds on a cookie sheet lightly coated in oil and sprinkled with corn meal. Or place it on a silicone baking mat with no oil. Cover with a towel or greased plastic wrap. Then let it rise another hour.

Brush each round with melted butter and lightly sprinkle with more Rosemary and salt. Bake @ 425 for 10 minutes, then reduce temp to 375 for 15 minutes more.

I got this recipe from: http://www.makeandtakes.com/rosemary-peasant-bread

I served my rosemary bread with a dipping sauce I made from our herb garden. I chopped a pinch of each of the following: rosemary, oregano and basil. I put it on a saucer, added salt, pepper and crushed red pepper. Cover with olive oil and dip until your heart is content!