“When I was 5 years old, my mother always told me that happiness was the key to life. When I went to school, they asked me what I wanted to be when I grew up. I wrote down ‘happy’. They told me I didn’t understand the assignment, and I told them they didn’t understand life.” Quoted from John Lennon
I made this low calorie pizza hearty and satisfying by piling on the veggies and seasonings. I am obsessed with these whole-wheat wraps that I found at the grocery store because they are so versatile! I began with a wrap and then put on a thick layer of homemade tomato sauce. The sauce was extremely simple and quick to make. I merely sautéed sliced garlic and diced tomatoes with some olive oil, salt, pepper, chili flakes, and dried oregano. Next I topped the flatbread with very generous portions of sliced mushrooms and heaps of spinach. I finished off the flatbread with just a sprinkle of both mozzarella and parmesan cheese as well as a drizzle of basil pesto sauce. At first the flatbread looked anything but what its name entails since it was piled so high with voluminous spinach and multiple layers of mushrooms, but as the flatbread toasted, the veggies condensed and the bread became crispy. This dish rang in at under four hundred calories and it’s filled with tons of vitamins from the fresh vegetables. YUM.
Tonight was a successful experimentation! I’ve never made stuffed peppers before or even eaten them before but had a craving and so many fresh veggies from the farmers market! We had a little family dinner night at the apartment and I made my favorite noodles, paperdelle pasta with a homemade tomato cream sauce and then a side of pork chops AND stuffed peppers! I was so happy with how it turned out! I had been kind of nervous because it’s not like you can taste them as you go and fix things, you just have to put it in the oven and hope it turns out well…luckily it was very good.
Corn cut from the cob
Peppers of assorted colors
Chopped fresh basil
I mixed up all the ingredients, cut off the tops of the peppers, shoved everything inside, covered it up again with the pepper tops and baked it in the oven for a half an hour! This photo shows how pepper looked like when we cut it in half. Tender melty goodness
Pork chops on the bone (I had to cut it off later, Lily seemed to like the bone leftovers the best haha)
Salt and pepper
Sauteed in olive oil
Paperdelle noodles (wide flat noodles, wider than fettucini)