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The School Lunch Round-Up: End of Summer Fast Approaching

Summer may be coming quickly to a close, but the lunches just keep coming! With a soon-to-be-1st-grader in summer day-camp and a preschooler doing his thing in preschool, every evening means taking a few minutes in the kitchen to ensure they are well-fed little ones the next day. With one swimming sometimes twice a day and the other being a 3-year-old… they both have a lot of energy they need kept fueled.

After sharing these first five lunches and then this update with five more, I noticed a trend and decided to just go with it. Thus begins a series of school lunch round-ups, brought to you at the end of every month when I pick five fab examples and share them with ya’ll.

As always, I’m using Easylunchboxes, the Mini-Dippers by the same brand, and Wilton Reusable Baking Cups. Heart them all so much!

School Lunch Round-Up: blueberry oatmeal muffins,  colby jack cheese cubes, a banana half, Kashi 7 Grain crisps, and baby-cut carrots | Painting Sunnyblueberry oatmeal muffins,  colby jack cheese cubes, a banana half, Kashi 7 Grain crisps, and baby-cut carrots

School Lunch Round-Up: mix of white and blue tortilla chips, seasoned black beans, colby jack cheese cubes, kiwi slices, and red grapes halved | Painting Sunnymix of white and blue tortilla chips, seasoned black beans, colby jack cheese cubes, kiwi slices, and red grapes halved

School Lunch Round-Up: whole wheat English muffin PBJ (or PB alternative), Chobani yogurt tube, blueberries from the local Farmer's Market, and thinly sliced cucumber | Painting Sunnywhole wheat English muffin PBJ (or PB alternative), Chobani yogurt tube, blueberries from the local Farmer’s Market, and thinly sliced cucumber

School Lunch Round-Up: mini-bagel with butter and strawberry jam, baby-cut carrots, Chobani yogurt tube, watermelon chunks, and cucumber chunks | Painting Sunnymini-bagel with butter and strawberry jam, baby-cut carrots, Chobani yogurt tube, watermelon chunks, and cucumber chunks

School Lunch Round-Up: slices of naan bread, hummus (in container), string cheese, sliced peach, and baby-cut carrots | Painting Sunnyslices of naan bread, hummus (in container), string cheese, sliced peach, and baby-cut carrots

I’m going for at least one vegetable and fruit every day, whenever possible, as well as getting a solid protein in there. These lunches are vegetarian as Haven doesn’t eat meat and they are both fine without it for lunch anyway.

Noticed there are three snacks there too? Haven’s day-camp asks that we send two snacks (one for morning, one for afternoon) and Diallo wants one in his lunchbag too, just for the sake of fairness. He usually eats his cereal bar in the morning on the way to school, since his preschool actually provides snacks twice a day – usually grown in their own school garden or from a local farmer or bakery!

Want more inspiration? Check out more lunches with me on Pinterest or peruse the EasyLunchBlog!

Anyone else go through naan bread in their family like crazy? Eating three peaches a day while they are in season? Cutting up cucumbers in a variety of styles to entice your children?

PS: This is not a sponsored post. All opinions are my own, and I have not received compensation for anything written. Links to products on Amazon may be affiliate links. Keepin’ it real.

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Let’s Do Lunch Again Sometime

Like, today. Or even better, every day this week!

Consider this the third installment of my learning-to-pack-school-lunches trilogy. Kind of like Mockingjay is to the Hunger Games, or Breaking Dawn is to Twilight. Let’s not even get into Harry Potter, those things go on and on. Didn’t their high school last 8 years or something? Can you imagine basically living through high school twice?

Okay, let’s put that nightmare aside and get back to business. When I realized I was about to begin packing lunches for the kids for the first time ever, I did my research and planned compulsively accordingly, then I went ahead and jumped right into it with my first full week. Since then, I’ve tried a couple things again, found some things that didn’t work and a few that were quite successful, and remembered to a few photos along the way. I think it’s best if we start with the successes. Let’s the games begin!

More School Lunches:  PBJ on whole wheat English muffin, string cheese, diced watermelon, and cinnamon Chex cereal | Painting Sunny

PBJ on whole wheat English muffin, string cheese, diced watermelon, and cinnamon Chex cereal

More School Lunches: Blueberry oatmeal muffin, cubed cheese, wheat crackers, baby carrots, diced cucumbers, and ranch dip | Painting SunnyBlueberry oatmeal muffin, cubed cheese, wheat crackers, carrots, cucumbers, and ranch dip

More School Lunches: Cheese quesadilla, salsa, sliced grapes, and cinnamon Chex cereal | Painting SunnyCheese quesadilla, salsa, sliced grapes, and cinnamon Chex cereal

More School Lunches: Bagel sliced with butter and jam, blueberry oatmeal muffin, Greek yogurt tube, diced watermelon, and baby carrots | Painting SunnyBagel sliced with butter and jam, blueberry oatmeal muffin, Greek yogurt tube, diced watermelon, and baby carrots  More School Lunches: Naan bread slices, vegetable hummus, baby carrots, string cheese, and sliced grapes | Painting Sunny

Naan bread slices, vegetable hummus, baby carrots, string cheese, and sliced grapes

Yes, one of the challenges is keeping the kids hands out of the lunch boxes the night before. Those grapes go missing so easily…More School Lunches:  | Painting Sunny

Those blueberry oatmeal muffins have been a hit. Remember when I baked them? I froze about half of them still in the silicone baking cups, and when I’m packing lunches in the evening (to be eaten the next day) I just pop them into the lunch box and they have thawed the next morning. Voila!

I almost always accidentally write viola and then have to correct it to voila. It would make no sense to be talking about violas right now.

As always, these lunches were made with EasyLunchboxes and the Mini-Dippers containers by the same brand (those are Amazon affiliate links). I’m not paid or perked to mention any brands, I just really have loved using them! They work out perfectly for our family. Check out their blog for a mega-ton of ideas, too.

Another success has been the No-Nut Pea Butter – the boy totally eats it! So far as I know he hasn’t noticed it’s not real peanut butter. When it runs out, I am totally trying out a few other things, though… thank you all for the awesome suggestions! You are my mentors on this journey.

What has not panned out the way I hoped? Just one thing that was so overwhelming disdained by the children it shall never be repeated. Cold macaroni and cheese. You would have thought I’d sent lumps of charcoal and stewed spinach by their reactions. In my defense, it was homemade delicious mac and cheese and personally I like cold mac and cheese. That, apparently, is not a hereditary trait.

Someone asked me what lunch bags I use. Good question, my friend! There is a link to a similar one to the type I picked up at Target right here. Ours looks a bit different (the front pocket Velcros rather than zips). I bought three of them, two blue and one black so we would have a spare in case a grown-up in the household wanted to pack a lunch or if one didn’t make it home. It’s worked out awesomely. Like, the boxes fit easily but snugly inside, nothing shifts around, the front pocket holds snacks and the top mesh compartment fits an ice pack. It’s like I designed a cooler bag just for my purposes, which never happens for me!

Anyone else tried to feed their kids cold mac and cheese? Others weirdos like me who prefer their pasta or pizza less-than-hot?

PS: This is not a sponsored post. All opinions are my own, and I have not received compensation for anything written. Keepin’ it real.


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The First Five: School Lunch Updates, Celebrating One Full Week!

We survived our first week! Surprisingly well, I might add. Well, at least when it comes to lunches… we are figuring all the rest out, too. I received a couple of requests for an update when I had some lunches under my belt… well, the kid’s belts anyway. JK, kid’s don’t wear belts. Or at least mine don’t… except for seat-belts, obviously. I hope that was obvious. Anyway, I feel completely off track now.

Here is a break-down of what I put together for the first five days, and at least for the most part they seem to have been a hit with both kids! That almost qualifies for a miracle.

BTW, I’m using Easylunchboxes brand boxes and loooooove them! The Mini-Dipper containers are pretty nifty too. (Those are Amazon affiliate links). I’m not paid or perked to say nice things about them; they are just working out really well for us!

Day 1: Monday

School Lunch Idea, Day 1: Cheese, crackers, watermelon, muffin, dried mango | Painting Sunny

Cheese, crackers, watermelon, dried mango, and an apple-cinnamon oat-bran muffin

The muffins… well, did not turn out well. I went back and read the reviews and apparently the original recipe left out a couple things that would have helped, so I’m determined to try again. Also, notice those snacks set out along the side? My daughter needs two snacks sent along for her day camp, too. Those are a fruit & grain bar (generic brand) and some goldfish crackers/pretzels mixed together.

Day 2: Tuesday

School Lunch Idea, Day 2: Tortilla chips, salsa, berries & grapes, yogurt, dried mango | Painting Sunny

Tortilla chips, salsa (hidden in the little dip holder), berries & cut-up grapes, Greek yogurt, dried mango

I love those Chobani yogurt tubes, and so do the kids – and honestly, if they are on sale they can be more affordable than regular yogurts. I buy the big 16-pack at one time. They just barely folded in half to fit in the boxes!

Day 3: Wednesday

School Lunch Idea, Day 3: Mini Bagel, hummus, apple, string cheese, carrots | Painting Sunny

Mini Bagel, hummus (hidden in the little dip holder), apple, string cheese, carrots

So, I read a few somewheres that if you tossed apple slices with orange juice until they were lightly coated, they would not brown. I wasn’t there at lunch time when the kids got them out, but I can vouch that it appeared to work in the morning; I tossed the slices in the juice and they immediately stopped browning an stayed fresh looking through the entire packing process. Cool, right?

Day 4: Thursday

School Lunch Idea, Day 4: Quesadilla, watermelon, peas, muffin | Painting Sunny

Cheese quesadilla, watermelon, peas, muffin

This was a quick one to make! The kids had watermelon and peas for dinner the night before, so it was easy to put some in the lunchboxes at the same time I added it to their dinner plate. They don’t mind eating any of the stuff cold (they can’t heat their lunches at school, so it is all straight from their cooler bag). I made the quesadilla the night before with just some shredded cheese and a tortilla, and they each got half of one.

Day 5: Friday

   School Lunch Idea, Day 5: PBJ (or nut free butter), string cheese, apple, carrots, red peppers | Painting Sunny

PBJ (or nut free butter), string cheese, apple, carrots, red peppers

Lo’s has a blue note visible in the photo (later stuck to the top of the lunchbox) explaining that it is not peanut butter but “No-Nut” brand butter made from peas. I know, crazy, right? We will see how he likes it… I’ve never used it before! His preschool is nut-free, so I wanted to try out an alternative. The jar is expensive, but it is only him eating it for an occasion lunch, so I think it’ll be alright. Haven likes red bell papers and Lo doesn’t (honestly, I can’t stand them either) and since we had half of one in the fridge I added that to just hers.

You might notice that there is no meat in any of the lunches; Haven doesn’t eat meat (her own adamant choice when she was five) and Diallo does, but it is just easier to pack the same lunch for both of them. He can have meat at dinner, and I don’t think he really needs it more than when he is at home. It’s mostly just because it’s easier this way, and he doesn’t seem to miss it.

Anyone else trying out peanut-butter alternatives? Heard of this apple-dipped-in-orange-juice phenomenon? Hate a food that your kid loves? Please, share any other lunch ideas! I’m bound to run out eventually…

PS: This is not a sponsored post. All opinions are my own, and I have not received compensation for anything written. Links to products on Amazon may be affiliate links. Keepin’ it real.


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Mama’s Best Buttery Biscuits

There are just those days in life when nothing short of a warm, sofa, golden-brown buttery biscuit will solve your problems. There are actually quite a few days like that. So, after experimenting with about a dozen popular biscuit recipes (flashbacks to my days of pancake obsession) and adjusting things a bit here and there, I found the biscuits that not only look like they belong in a Norman Rockwell family scene but taste exactly like a good biscuit should taste. The butter on the biscuit icing on the cake is that they cost just a few cents to make, are quicker than you would expect, and freeze reaaaally well.

Buttery Biscuits | Painting Sunny

Aren’t they pretty?

Buttery Biscuits | Painting Sunny

Grab those ingredients and lets go! One quick trip to the pantry and fridge should take care of it; this isn’t a fancy recipe.

Ingredients:

  • 3 cups all-purpose flour (I prefer unbleached)
  • 4 1/2 tsps baking powder
  • 2 tbls white sugar
  • 3/4 tsp Cream of Tarter
  • 1/2 tsp salt
  • 3/4 cups butter, very cold
  • 1 whole egg, lightly beaten
  • 1 cup milk (whole milk is good, but any will do)

Preheat your oven to 450 degrees, with a rack in the middle.

Note: The recipe makes about 18 decent-sized biscuits. Adjust according to the size of your family and appetites!

Buttery Biscuits | Painting Sunny

Mix your dry ingredients together in a bowl. I use my kitchen-aid mixer. I loooove her.

Buttery Biscuits | Painting Sunny

Cut in the cold butter until it is pea-sized. This where a pastry cutter would come in really handy… and why it is now at the top of my wishlist. Someday…

Mix the egg and milk together, and then pour into the flour/butter mix.

Stir gently until just mixed and formed into a soft ball. If you are not using a standing mixer, a fork works nicely for this step.

Tip: Make sure that butter is frosty. You don’t need to literally freeze it, but I shove mine in the freezer for at least 15-20 minutes before making the biscuits. It wouldn’t be a horrible idea to chill your bowl beforehand too. The colder the butter is when it bakes, the better these biscuits will turn out. I know, I know… you’re already thinking you’ll just skip that step. Please, think of the poor little biscuits…

Buttery Biscuits | Painting Sunny

Turn out the dough onto a floured surface and pat down until it is about 1/2″ or 3/4″ thick. Do not use a rolling pin on this step. Patting it down with your hands is what gives it the flakey layers later. A rolling pin will destroy all those pretty little layers, which is just cruel.

Buttery Biscuits | Painting Sunny

Use a cookie cutter or biscuit cutter to stamp out your biscuits. After you have as many circles cut out as possible, take the leftover dough and gently form it together with your hands and pat it back down. Cut out as many more circles as possible. Continue until you run out of dough. Which happens to me every time I run to Target.… get it?

Buttery Biscuits | Painting Sunny

It helps if you hoist a 3 year-old onto the counter and make them do all the hard work.

Transfer biscuits to a baking sheet or stone.

Bake in the oven for 10-12 minutes until golden-brown.

Buttery Biscuits | Painting Sunny

Yum. A favorite, to be sure.

Buttery Biscuits | Painting Sunny

As a bonus, they freeze really well. I stick the leftover ones, unbaked, onto a cookie sheet and stick the sheet in the freezer to let them flash freezer. Then, I move them into a freezer-safe baggie as shown below. They keep in the freezer for up to a couple months, I think. Freezing them first on the cookie sheet lets moisture get out of the biscuits as they freeze, which apparently is really important.

Whats your ultimate comfort foods? Favorite biscuit toppings? I like a nice jam and some real butter, personally. Although some egg and cheese can be tasty too. Mmmm…. biscuits.

Sorry for the inconsistent watermarks on the photos. I’m getting a little too experimental.

Mama’s Best Buttery Biscuits

Ingredients:

  • 3 cups all-purpose flour (I prefer unbleached)
  • 4 1/2 tsps baking powder
  • 2 tbls white sugar
  • 3/4 tsp Cream of Tarter
  • 1/2 tsp salt
  • 3/4 cups butter, very cold
  • 1 whole egg, lightly beaten
  • 1 cup milk (whole milk is good, but any will do)

Preheat your oven to 450 degrees, with a rack in the middle. Mix your dry ingredients together in a bowl. Cut in the cold butter until it is pea-sized. Mix the egg and milk together, and then pour into the flour/butter mix. Stir gently until just mixed and formed into a soft ball. Turn out the dough onto a floured surface and pat down until it is about 1/2″ or 3/4″ thick. Use a cookie cutter or biscuit cutter to stamp out your biscuits. After you have as many circles cut out as possible, take the leftover dough and gently form it together with your hands and pat it back down. Cut out as many more circles as possible. Continue until you run out of dough. Transfer biscuits to a baking sheet or stone. Bake in the oven for 10-12 minutes until golden-brown.

PS: This is not a sponsored post. All opinions are my own, and I have not received compensation for anything written. Keepin’ it real.


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Make The Most Of It: 5 Recipes Using Fresh Spinach

Is anything worse than throwing out half a bag of fresh spinach, because it went south when you couldn’t find a use for it? It is almost impossible to buy “just enough” for one recipe, and I really do love fresh spinach. It is just so wasteful to toss half of it because it turned the corner into ickyville.

In cold weather months, I make a big batch of Minestrone Soup about once every two-three weeks, and often have the very best intentions when I buy that bag of pretty green leaves… only to discover the leftovers a week later, and grieve its loss. So, I sat down tonight with a cup of my new favorite tea and made  a list of 5 worthy recipes using fresh spinach. Here we go!

Minestrone 12

Spinach Artichoke Pasta  by The Pioneer Woman: This is amazing, really and truly. If you love spinach artichoke dips (obviously you do, it’s also amazing) The Pioneer Woman has discovered a way to make a legitimate dinner out of it. This is delicious, and our kids even ate it! Also check out her recipe for The Best Spinach Artichoke Dip Ever.

Minestrone Soup by Painting Sunny: My own version of minestrone soup, this is healthy, very affordable, vegan (don’t let that be a turn-off), and makes enough to freeze for many a meal. Fresh spinach is what makes this soup reach a whole new level of deliciousness and wholesomeness. That’s a lot of ness, right there.

Vegetarian Spinach and Mushroom Lasagna by Simply Recipes: This looks amazing. Full disclosure, I haven’t tried this recipe yet. For years I’ve used the Barilla No Boil Lasagna Noodle recipe from the box, and just substituted vegetables in place of the Italian sausage. Usually, I use spinach, zucchini, mushrooms, and maybe a red or yellow bell pepper. Ms. Bauer’s version looks looooovely, and will be utilized the next time I get a craving for a big hearty Italian dish. It does call for frozen spinach, but I’m thinking fresh would fit in alright, don’t you?

Scrambled Egg Quesadillas by Painting Sunny: This is a staple in our household. We practically have a quota of how many of these we eat on Monday nights. I love adding fresh spinach and maybe a little artichoke heart to mine, to kick up the flavor. Affordable, quick, and family-friendly: a triple-threat. This is the Jennifer Hudson of recipes.

Asparagus, Spinach & Feta Quiche by Two Peas & Their Pod: This is one other recipe I haven’t tried yet, but I am excited to have found. I’ve made spinach quiche before… and it always called for frozen spinach, and always turned out… well, weird. This recipe calls for fresh spinach, and looks like a fantasy of weekend morning brunches. Their Green Smoothie recipe is also intriguing… I just need an appliance that makes smoothies first.

Well, that’s a wrap. A spinach wrap, really. Anything else I’ve left off? Fresh spinach is such a versatile ingredient, really, this list could blow up to 10, 20, or more I’m sure… Keep calm and cook on!

Minestrone 8

Spinach Quesadillas 11

PS: What is that new favorite tea you ask? I’m obsessed. It is Sweet Cinnamon Spice Herbal Tea by Private Selection (Kroger brand). It tastes like melted red hots candy but not quite as hot and sweet, and more tea-like. Clearly, impossible to describe. 

PPS: This is not a sponsored post. All opinions are my own, and I have not received compensation for anything written. Keepin’ it real.


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Random Rundown: star ratings, bagel pizzas, winter weather, and a fitness focus

Well, I saved up enough little random tidbits to compile one strange and all-over-the-place post here. Let’s get started, shall we?

I’m starry-eyed. You may notice something a little more glamorous around here! Specifically, a lot more stars. I’ve added a star rating system to the book reviews I have already posted and will include it in future book reviews too. It goes a little somethin’ like this:

1 star rating.png

 

2 star rating.png

3 star rating.png

4 star rating.png

5 star rating.png

A disclaimer might be in order. To be fair, when I review a book and assign it a rating I consider many things. A few of them include: Did the book do what it set out to do? Compared with books I have read in a similar genre and style, where did this book fall? Did I enjoy the story? Did the book feel true and authentic? Was the writing technically done well? Did the author find their voice?

It is always hard to judge a book, even when you’re not doing it by it’s cover. Books are beautiful things, and are the result of amazing gifts and hard work by the authors who create them. I never mean a rating to be a judgement on the value of that author’s body of work. It is my personal opinion which I formed with my own unique tastes, perspective, and background as a reader.

Sometimes, it feels a little strange to consider a silly little work by a humorist a 4 star, while an epic tome feels like a clear 3 star. If they had very different answers to the above questions, it happens.

What does a bagel do when it’s locked out of the house? 

Calls a loxsmith, of course! Okay, that was terrible. I apologize. I don’t even know where I heard that one. I’m ashamed.

This recipe for Bagel Pizzas barely counts as a recipe. It is really a way of putting a few things together, to make something the kids will eat. However, the kids have been really into these lately and they are so easy I had to share. They are so simple in fact, a 3 or 6 year-old can even put them together themselves. I have personally witnessed this.

Bagel Pizzas Compiled Bigger.jpg

It really doesn’t require much guidance. You split a bagel in half, toast it in the toaster (it will keep it from getting soggy), spread sauce on each half, sprinkle cheese on each half, and broil it on low for 3.5 minutes. I used a red sauce (Ragu, specifically) and Monterey Jack cheese.

Bagel Pizzas 4

I cut each half into four pieces, and serve it with some fruit. It may not be the absolute healthiest option, but if you used a whole-wheat bagel and low-fat cheese it would kick it more into that neighborhood.

I’ll be honest – I actually cut my kids grapes up still before they eat them sometimes. I know they are old enough to handle a grape, but any sort of choking hazard totally freaks me out.
Haven Winter Walk

Enjoying a winter weather walk. There isn’t much snow on the ground in Bloomington now, but there was not long ago. About two weeks ago, Haven and I went on a walk around the neighborhood and she insisted on taking her new little pink purse with her. Grandma June bought it for her at a Goodwill Store back in December, when Haven spotted it and was smitten. I don’t know why I love this picture so much, but I do. She is so funny with her little handbag out on a stroll.

And in other news…

Our department has a fitness challenge going on, so I am hoping to have much more of a focus on health & wellness this  month. I’m upping my workouts from 3 per week to 4 (well… hopefully) and switching out several of my go-to meals and snacks for healthier ones. This also means I am keeping a food journal again. If you’ve never kept a food journal, I strongly recommend it! Even if you’re not trying to loose weight. Maybe announcing here that I’m keeping one will hold me accountable and I won’t slack off.

Over the next few weeks, I may post a few of my favorite healthy meal options… and my embarrassing and borderline inappropriate exercise playlist. Gotta have my music while burning up some calories. For some reason, I am consistently drawn to the explicit lyric versions.

PS: This is not a sponsored post. All opinions are my own, and I have not received compensation for anything written. Keepin’ it real.


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Little Pizzas or “All My Favorite Things on a Flatbread”

I go through feta cheese like nobody’s business. We are talking a container a week… they say admitting a problem is the first step, but I have a feeling this one is here to stay since it has been going on for years at this point. I’m one of those people who is open to enjoy almost all types of food, but somehow still ends up eating the same meal 5 times in one week; this recipe is one of those.PS aga1

Well, the term “recipe” might be a bit deceiving. This is a fully-customizable way to stick things you like together. That sounded weird.

My ingredients of preference are:

  • Flatbreads (by the company Kangaroo, usually sold at Kroger in the deli/bakery section and generally $2.59 a package in my store)
  • Feta cheese (I actually sort of like the Kroger brand)
  • Pesto (I use the little Buitoni tub)
  • Tomato
  • Spinach
  • Baby Portobello mushrooms
  • Artichoke hearts

This is where it can all be customized; I think pretty much any bread, any sauce, any cheese, and any toppings could just be combined together. Actually, you could ditch the cheese if you’re vegan or just don’t cheese.

Tip: I keep my flatbreads in the freezer so they stay fresh. Then, when I want to make my little pizzas I pull  a couple out of the bag in the freezer, and microwave them for 20 seconds. Good as new.ps0

When people ask someone what their favorite food is, I think the societal expectation is to name a nice dish, such as “Oh, shrimp scampi of course!”. Mine are always weird… something like “artichoke hearts”. I’ve realized that my favorite foods are all actually ingredients, which is convenient since I can just plunk a bunch of artichoke hearts onto whatever I’m eating and voila, it’s a special occasion!

ps9

Go ahead and cut up the toppings. I recommend slicing the tomatoes and mushrooms quite thin, so that they get nice and cooked. ps a9

Put the breads on a baking sheet, and smear some pesto on top. I use a very thin later, so they don’t get soggy. (I also put foil on my baking sheet, because I bought nice-ish ones recently and don’t want to  mess them up too much).

 psa5

I spread my toppings pretty evenly over the flatbreads, then set my oven to broil. My oven has two settings (high and low) and I always choose low.

PS a3

Haven got in on the pizza fun – she prefers hers with red sauce and mozzarella cheese, so hers is a little special; she puts it together herself to make sure it is uniquely hers, of course.

PS again

Then, put those pizzas under the broiler and make sure they don’t burn! I set my timer for 3 minutes and 45 seconds, and then flip them around for 1 more minute. However, your oven may be less wonky than mine, or temperature settings may need to be different. Just keep an eye on it and adjust it as needed.

Anyone else have a random ingredient as a favorite food? Other than sugar. ;)

Little Pizzas

Ingredients:

  • Flatbreads
  • Feta cheese
  • Pesto
  • Tomato
  • Spinach
  • Baby Portobello mushrooms
  • Artichoke hearts

Set the oven to your lowest broiler setting, and line a baking sheet with foil. Set your flatbreads on the baking sheet. Spread a thin layer of pesto over the bread, and evenly spread the toppings over the bread. Add the cheese, spreading it evenly over the top. Place the baking sheet into the oven under the broiler for 3 minutes and 45 seconds. Check to see if it is done to your preference, and add more time if needed. Watch it close so it doesn’t burn!

PS: This is not a sponsored post. All opinions are my own, and I have not received compensation for anything written. Keepin’ it real.

PSS: This post was linked to Recipe Sharing Mondays on Jam Hands, and Tempt My Tummy on Blessed with Grace. Thank you! Gotta love a link party.