I love this easy vegetarian Mediterranean recipe. The melty cheeses with pesto and the artichokes… so mouth-watering.
Play around with the ingredients –Kalamata olives and mozzarella might be tasty, too!
1 small head of cabbage, sliced into steaks
3 oz basil pesto
½ c. shredded Parmesan cheese
2 oz crumbed feta cheese
Approximately 8 grape tomatoes, sliced in thirds
1-14 oz. can of artichoke halves
1. Preheat oven to 400 and cover two baking sheets with aluminum foil.
2. Arrange the cabbage in a single layer on the sheet pan so the edges are all touching. Spread pesto on the steak halves.
3. Top with cheese, and tomato, and artichokes. Bake about 20 minutes.
I’ve been meaning to share this recipe for awhile, but we always eat it up before I remember to take a picture of it! It’s so delicious and filling.
A side of roasted vegetables pairs nicely with this cheesy loaf.
1 lb ground turkey
1 c. bread crumbs
2 tsp. Italian seasoning
1 Tbsp. Worcestershire sauce
4 oz. mozzarella sliced
3/4 c. ketchup
1 Tbsp. red wine vinegar
2 cloves garlic, crushed
½ tsp. cayenne pepper
1. Preheat oven to 350 degrees. Lightly coat a 9×13 glass baking pan with nonstick cooking spray.
2. In a large mixing bowl, combine ground turkey, bread crumbs, and Italian seasoning.
3. Place one half of the meat into prepared pan and shape to form bottom half of the loaf. Place mozzarella slices down the center, leaving a little room around the edges of the loaf. Place remaining half of meat on top of the bottom half of the loaf, and seal the edges.
4. In a small bowl, mix together ketchup, Worcestershire sauce, red wine vinegar, garlic, and cayenne pepper. Pour half of this mixture over the meatloaf, reserving the other half for later.
5. Bake in the preheated oven for 45 minutes. Then, remove loaf from oven and pour remaining sauce on top. Increase oven temperature to 400 degrees and bake for another 15 minutes.
Pizza is such a fun, delicious food to make! You can play around with your favorite toppings and try different kinds of sauces and cheese. The ingredients for these little personal pizza potatoes can easily be adjusted for a vegetarian or Whole30 option.
- 4 russet potatoes
- 1 Tbsp olive oil
- 1 ½ c. pizza sauce
- Favorite pizza toppings such as: mushrooms, green peppers, black olives, Italian sausage, or anything else you like
- 1 c. shredded mozzarella cheese
- 25 slices pepperoni, halved or quartered
- Preheat oven to 400° and line a sheet tray with aluminum foil.
- Wash and poke holes in the potatoes, brush with olive oil and bake for about 40 minutes.
- Let cool for about 10 minutes, then cut the potatoes in half and scoop out most of the insides.
- Brush both sides of the potato with olive oil again and bake face down on the sheet tray for 5 minutes.
- Turn potatoes over and bake another 5 minutes.
- Fill with sauce and pizza toppings of your choice. Top with shredded cheese and pepperoni.
- Bake for 10-12 minutes, or until pepperoni is crispy.
This recipe works great for a quick and easy dinner or a game day appetizer! I prefer romaine lettuce, so I go with the boats, but you could easily use iceberg to make more of a wrap. Add some ranch or bleu cheese crumbles on top!
1 large chicken breast, cooked and shredded
1/4 c. wing sauce
2 celery stalks, thinly sliced
Approximately 6 leaves of romaine lettuce
1/2 c. cooked quinoa
1 roma tomato, diced
Ranch dressing or bleu cheese (optional)
- Put shredded chicken breast in a bowl. Add wing sauce and celery and mix.
- Fill each romaine leaf with chicken mixture, then sprinkle quinoa and tomatoes on top.
- Drizzle with ranch dressing if desired.
Gooey, fresh mozzarella. Sweet cherry tomatoes. Fragrant basil. Tangy balsamic vinegar. Mmmm…does it get any better?
2 Tbsp. olive oil, divided
4 boneless, skinless chicken breasts, pounded to even thickness
3 garlic cloves, minced
1 pint cherry tomatoes, halved
8 basil leaves, finely chopped (optional: more for garnish)
6 oz. fresh mozzarella, sliced in 1/4 inch-thick slices
Balsamic vinegar, to taste
1. Heat 1 Tbsp. olive oil in large sauté pan over medium-high heat. Add chicken, cover pan, and cook for about 8 minutes. Flip chicken and continue to cook until the chicken is cooked through.
2. Remove chicken and place on a plate. Add remaining 1 Tbsp. olive oil to sauté pan. Add garlic and cook for about 1 minute.
3. Add tomatoes and continue sautéing about 4-5 minutes. Stir in basil and place chicken back in pan.
4. Place two pieces of mozzarella across the top of each chicken breast and let melt. Drizzle with balsamic vinegar.