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Megan

The Better Grilled Vegetarian Pizza

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Well, hello there friends! I would like you to know I am still alive on Day 2! If you are not aware, I am going vegetarian for the month of April and to be honest…I thought I was going to starve by Day 2. However, after the meal I just ate I feel fantastic!! 🙂

I know you are just sitting there on the edge of your seat waiting to hear more, so I will not keep you in suspense any longer!

The Better Grilled Vegetarian Pizza

This pizza is not for vegetarians, no offense. This vegetarian pizza is for anyone that has any love for pizza at all because it is simply amaaaaaazing! And that is the brutal truth. While we are being honest, I am not one to usually go for THE VEGETARIAN. But if this one was on the menu at any pizza place, I would definitely be eating this again. It has so much flavor and is bursting with fresh ingredients! And after I pulled it off the Traeger, the colors were so awesome I could not wait to try it and there was absolutely no let down. It tasted just as good as it looks!

The Better Grilled Vegetarian Pizza

I do want to discuss a few of the details of my pizza so yours turns out just as delicious. I did not make a homemade crust. However, I did use a whole wheat thin crust that had just the right amount of crispness like a good crust should have. The brand was Mama Mary’s and it comes in a pack of 2 that I purchased at Hy-Vee. Also for the pizza sauce, I used my homemade pasta sauce that gave it some extra zing because of the fresh garlic and basil in it. However, you can use any pizza sauce that you prefer.

For the vegetables on my pizza, I roasted them first at 415 degrees Fahrenheit for 15 minutes with olive oil drizzled on top and a sprinkle of salt and pepper. The rest is simple…grab your crust and spread a nice even layer of sauce on it, top with the veggies, sprinkle with mozzarella cheese and a dab of fresh basil to top this baby off!

The Better Grilled Vegetarian Pizza

There is nothing like a grilled homemade pizza!![icon type=”heart”]
I may not have to make any future Valentino’s calls again! Haha! J/K! I will always need Valentino’s pizza!

I am so excited to share this blog post with you and I hope you all enjoy it! You should definitely give this recipe a shot! You will not be disappointed! I have to admit I did make my husband a hamburger pizza, but he reluctantly agreed to try my veggie pizza and I believe his words were, “That is freaking amazing!” However I’m not so sure he said freaking…;)

The Better Grilled Vegetarian Pizza

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients
  

  • 1 Mama Mary's whole wheat crust
  • 1/2 red pepper coarsely chopped
  • 1/2 green pepper coarsely chopped
  • 1/4 cup yellow onion chopped
  • 1/2 pint cherry tomatoes halved
  • 5-6 white button mushrooms sliced
  • 1 cup homemade pasta sauce or your preferred pizza sauce
  • 1/2 cup mozzarella cheese
  • 1/4 cup fresh basil

Instructions
 

  • Preheat oven to 415 degrees Fahrenheit.
  • Wash and cut up all five vegetables including red and green pepper, yellow onion, cherry tomatoes, and mushrooms. Place on baking sheet and drizzle with olive oil and sprinkle salt and pepper on top. Bake for 15 minutes, shaking up vegetables 1-2 times to keep them from sticking to baking sheet.
  • While veggies are in the oven, start up grill and preheat to 400 degrees Fahrenheit.
  • When vegetables are done, spread pasta sauce on crust leaving 1 inch around the edges. Spread veggies out on pizza crust.
  • Sprinkle mozzarella cheese on top of veggies, and finally add the fresh basil on top of the cheese.
  • Grill for 15 minutes. Serve immediately.
  • Source: 3 Scoops of Sugar

Well my friends, have a good day and let’s touch base again soon! Feel free to comment, I love hearing from you!

Love,

3 Scoops of Sugar 🙂

 

 

Baked Cod with Pineapple Salsa

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Happy April Fool’s Day!

Did you get fooled today? Guilty here!! 😉

As you may already know, today marks the first day of no meat for 30 days. However, since it happens to be April Fool’s Day, I had no choice but to fool you and make cod. Hee hee! One thing is for sure, there is absolutely no fooling you with how good this cod tastes. Top it with a pineapple salsa and you too will create the perfect combination of sweet and spicy…and that is no joke! 🙂

Cod is a delicious white fish because it is a “meaty” fish and makes you feel full after eating it. Cod is a good source of protein, containing 25mg per 4 ounces and 120 calories. It is just what I needed before I kick off this experiment of going vegetarian during the month of April! Not to get too dramatic, but I hope I can get creative and step outside of the ‘ol PBJ and tuna sandwiches during Lent! I can not believe I just admitted to that! I hope you appreciate my honesty. [icon type=”heart”]

Baked Cod with Pineapple Salsa

Mmm, Mmm, Mmm! Is it suppertime because I think I could eat that all over again! And all those colors!! It is fun to eat such pretty food that is healthy and tastes good too! 😉 What a good April Fool’s Day it has been!

Baked Cod with Pineapple Salsa

Well this post concludes my meat and fish eating for a month. I am excited for this month and hope to serve you well with some tasty vegetarian recipes to shake things up a bit! Just heard a “ugh” from the hubby in the next room. 🙂 I mean, C’MON! It isn’t like I am making him do this too! But, it should be an interesting month!

Baked Cod with Pineapple Salsa

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients
  

Ingredients:

  • 2 cod fillets
  • 1 lime
  • salt/pepper to taste

For the Salsa:

  • 1 8 oz can pineapple chopped
  • 1 Roma tomato chopped
  • 1/4 cup red onion chopped
  • 1/2 jalapeno pepper minced
  • 1/4 cup fresh cilantro finely chopped
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey

Instructions
 

Instructions:

  • Preheat oven to 375 degrees Fahrenheit. Lay out fillets on baking dish and squeeze juice of one lime over fillets. Season with salt and pepper.
  • Bake cod fillets at 375 degrees for about 13-17 minutes depending on thickness of fillets or to internal temperature of 165 degrees.
  • While cod is baking, chop salsa ingredients and combine in a small bowl. Add cider vinegar and honey and mix well.
  • Serve cod immediately when it is done baking, and top with pineapple salsa.
  • Enjoy!
  • Salsa recipe adapted from Kim's Cravings

Stay tuned friends! I hope you have a wonderful day and hello April 2016!!

Love,

3 Scoops of Sugar

 

Creamy Tomato Soup

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Is it too late in the season for tomato soup? Well not in my book. When I think of tomato soup, I first think back to my childhood days when I tried the Campbell’s tomato soup…tastebuds did not go crazy for that. It baffled me because I like tomatoes like they are going out of style and anything with a side of ketchup was a hit! But back in my childhood days, I refused to eat tomato soup.

Then one day I came across this glorious tomato bisque at this little cute place called Panera and I thought I would never ask for another thing again if I could only have this soup every day for the rest of my life.. haha that may be stretching it. The soup is amazing though!

Also, any cans of tomato soup I have bought at the store, I have always felt the need to add a little milk or fire-roasted tomatoes to improve the taste. Well, I finally decided to stop with the nonsense and perfect my very own tomato soup to enjoy from now on. No more tweaking cans of semi-okay tomato soup or bisque.
It is time to let the cat out of the bag….;)

Creamy Tomato Bisque

This is a great recipe when you are not wanting a whole pot full of soup left over. It will serve 2 people. And it is an easy recipe to double if needed.

Creamy Tomato Soup

I have to add…this creamy tomato soup is an easy go-to recipe for those quick soup & panini making meals during the week. I am a little obsessed with my panini grill, so I am always looking for new and tasty soup recipes to accompany my superb paninis! And this one certainly will be a regular at our house!

Creamy Tomato Soup

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Total Time 40 minutes

Ingredients
  

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 medium carrot diced
  • 1/3 cup red onion diced
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 14 1/2 ounce can whole peeled tomatoes
  • 1 cup low-sodium vegetable broth
  • 1/4 cup half n half
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • pinch of cayenne pepper

Instructions
 

Instructions:

  • Mince fresh garlic and set aside. See why in my homemade pasta sauce
  • Heat oil in a dutch oven over medium heat. Add carrots and onions and saute for about 4 minutes.
  • Then add garlic and tomato paste and saute for another 1-2 minutes, stirring frequently.
  • Add can of tomatoes and vegetable broth, and break tomatoes apart with wooden spoon.
  • Bring contents to a boil and then reduce heat to low-medium and simmer for 30 minutes to allow carrots to tenderize. Puree soup with an immersion blender until smooth.
  • Add half n half, salt, black pepper, and cayenne pepper and stir together.
  • Enjoy!

Love,

3 Scoops of Sugar