Zippy Pizza Dinner

Want to have dinner on the table about 20 minutes after you start and have it be nutritious? Make this super simple spinach and cheese(s) pizza. I did it the other night and it's a new favorite pizza. (I also didn't take a photo because I first thought it was too easy to share, but obviously have gotten over that.)

First I am a fan of the thin Boboli pre-made pizza crusts. If you have an issue with that, you can pick up some pre-made dough or, if you're really a purist, you can make your own from scratch, at which point this is no longer a super simple/fast dinner options but obviously will be tasty nonetheless.

Anyway here's the "recipe." You can lie and tell your family it took hours to prepare :)

Sauteed Spinach/Cheese Pizza
serves 2

ingredients
1 Boboli pre-made pizza crust or the crust of your choice
1 package fresh spinach
2 tablespoons olive oil
3 cloves garlic, diced
red pepper flakes, salt and pepper to taste
about 1 cup of feta cheese
about 1 cup of grated mozzarella
4-6 slices of provolone

method
Heat the oven to 400 degrees.
Heat the olive oil in the pan. Add the spinach, garlic, red pepper flakes and salt and pepper. Toss for a few minutes until the spinach is just wilted.

Crumble and spread the feta around the pizza crust. Feel free to add more cheese in general to satisfy yourself. My suggestions are approximations. Spread the spinach/garlic mix over the pizza dough. Lay the provolone on top and then sprinkle the mozzarella around the top.

Put the pizza in the oven and bake for about 12 minutes, until the crust is a little crusty and the cheese is nicely melted and browned. Slice and serve.

Simple Soup Supper

Hey Rachel

You're crazy busy with school, new momhood, etc. so here's an easy recipe you can make ahead on the weekend and then just slurp up for at least two dinners later in the week. Just add some bread and cheese and/or salad, and you're good to go. Microwave here you come!

Shrimp Corn Chowder
serves 4 or so

ingredients
1 pound shrimp, tails off and deveined
about 1 1/2 cups corn, I used frozen but canned or fresh obviously works
about 32 ounces vegetable broth (or chicken obviously)
1 medium zucchini, cut in half and then cut into 1/4 inch pieces
1 red bell pepper, diced
1-2 cloves garlic, minced
salt and pepper to taste
hot sauce to taste
chili powder to taste

method
After you've taken care of the shrimp, put a little olive oil in a frying pan with the garlic, shrimp, zucchini, peppers and seasonings. Saute until the shrimp is just done, ie. don't overcook.

Place all of this in a large pot, add the broth (might be more or less than the amount above; it depends on how soupy or stewy you want this to be). Heat and serve.