Product Review: Freschetta FlatBread Pizza
This is a Sponsored Post written by me on behalf of Freschetta. All opinions are 100% mine.
As a New Yorker, pizza is a very important staple in my diet. We have some of the best pizzerias in the world and it is very hard for me to eat anything that does not come from a NY Pizzeria. So to be fair, I decided that I would only compare Freschetta FlatBread pizza to other frozen pizza and to chain pizza (like Domino’s and Pizza Hut). I say this because nothing compares to a real NY slice of pizza and that needed to be cleared up from the start.
Now let’s get to it. Freschetta FlatBread pizza comes in four varieties: Zesty Italian, 5 Cheese, Roasted Garlic and Spinach, and Pepperoni. We tried all but the Pepperoni.
In terms of taste, Freshcetta has a very tasty crust. Unlike many frozen pizzas, the crust is crispy and very well flavored. Not only was it tasty, the crust was sturdy and did not fall apart. My husband and I also enjoyed the sauce. We both like very light sauce on my pizza and the flat bread pizzas had just enough to keep the topping on without overpowering the pizza. Unlike Domino’s Pizza, Freschetta’s sauce tasted homemade and not canned. And unlike Papa John’s pizza, the sauce is not sweet. all of the pizzas had a significant amount of cheese on them and I did not find the need to tackle my husband for the cheesy slice.
My favorite of the three that we tried was the Zesty Italian. There was a perfect mesh of pepperoni, salami, sausage, and two cheeses. I don’t like a lot of toppings on my pizza and very rarely order pizza with meat toppings, but this was really… Continue reading
Kristina’s Veggie Bean Soup
Ingredients
- Carrots, raw, 3 medium (chopped)
- Mushrooms, 8 fresh (chopped)
- Onions, raw, 2 medium (chopped)
- Garlic, 4 clove (chopped)
- Celery, raw, 1 stalk, large (chopped)
- Red Ripe Tomatoes, 2 medium (chopped)
- Swiss Chard, 3 cup, chopped (chop stems and tear leaves; keep separate)
- Leeks, 5 leek (chopped)
- Asparagus, fresh, 3 spear, medium (chopped)
- Potato, raw, 3 large (chopped)
- Beans, great northern, 1.5 cup (dry and presoaked)
- Olive Oil, Extra Virgin, 2 tbs
- Water, tap, 8 cup (64 oz)
- Sage, ground, .5 tbsp
- Thyme, ground, .5 tbsp
- Cinnamon, ground, .5 tsp
- Bay Leaf, 1 tbsp, crumbled
- Adobo Goya, 0.25 tsp
- Pepper, black, .5 tbsp
Directions
- Serving size is 2 cups. Should make 10 servings.
- Saute onion, garlic, carrots, leeks, celery. mushrooms, tomatoes, and asparagus in olive oil using a large stock pot or dutch oven.
- Add all remaining veggies except for the potatoes, Chard leaves. DO NOT ADD BEANS YET.
- Add enough water to just cover the veggies and add all spices/seasoning.
- Bring to a boil and then simmer for 1 hour.
- Add beans and potatoes and the remaining water.
- Stir and allow to simmer for 2 hours. Be sure to stir and check water level periodically . Add more water as needed. Soup should be brothy not thick.
- When soup has finished cooking add Swiss Chard leaves and cover fro 10 minutes. Serve in bowl.
Number of Servings: 10 | Serving Size 2 cups | Here is the nutrional info
Recipe: Garlic and Herb Pork Chops with Yams and Kale
The nice thing about being so determined to lose weight is that I am cooking more. This week alone I made hummus, applesauce, vegetarian chili, portobello burgers, and more. Tonight, I decided to make garlic and herb pork chops and yams with kale.What I liked about tonight’s meal is that it was quick and different. My husband and I always complained that hos family loved to make steak and salad but no other sides. This is definitely not that kind of meal
Everything was so good.
To Make the Pork Chops:
In a blender or chopper (I use the Magic Bullet), combine:
- 9 cloves of garlic
- 2 shallots
- olive oil (about .5 cup)
- sage
- fresh basil
- rosemary
- a little water or balsamic vinegar
Chop until everything is very fine. If it is too thick add more water or vinegar. Pour into a large Ziploc bag with 3 Bone-in Porkchops. Seal the bag and work the mixture until it coats the chops. Grill or oven bake on till done.
The Sweet Potato-Kale recipe is not mine, so go here to learn how to make it.
Recipe: Homemade Hummus
Click here to view these pictures larger
I love Hummus. But what I don’t like about it is that store bought Hummus is the sodium content. And now that we have become a gluten-free household due to my Celiac’s Disease, I prefer to make everything myself if possible. My daughter loves to cook and I try to get her in the kitchen with me as much as possible. However, she is scared of fire (smart girl) so usually she only cooks with me when I am making juice, smoothies, or pasta (which will now be gluten free). I decided to include her when I made Hummus and Applesauce (pictures coming later).
Basic Hummus Recipe
- 1 Large Can of Chick Peas (you can use dry but you’d have to cook them first)
- 1 Large Onion
- 4 cloves of Garlic
Blend everything together in a blender or food processer. Don ‘t overblend- should be somewhat thick. Try experimenting with roasted peppers, sun-dried tomatoes, roasted garlic, etc.
Serve with crackers, carrots, celery, or any of your favorite veggies. It was a hit with Cluten free crackers and Baby Carrots.