Recipes for this week's meals

Sundried Tomato, Spinach, and Basil Frittata Recipe
4 eggs
1 tsp. onion powder
1 cup frozen spinach
1/3 cup sundried tomatoes, sliced
1 tbsp. dried basil
3 tbsp. milk
salt & pepper to taste
1 tbsp. olive oil
1/3 cup feta cheese

Heat olive oil in cast iron skillet over medium-high heat.  Preheat oven to 400 degrees F.  Add spinach and onion powder and cook until spinach is wilted.  Whisk together eggs, milk, basil, salt and pepper.  Pour egg mixture over spinach.  Scatter sundried tomatoes and feta cheese over egg mixture.  Bake in oven for about 15- 20 min. or until frittata rises a little and becomes light and fluffy.  Cut into wedges and serve warm!

Homemade Pizza
I use whatever toppings happen to be around the house at this point.  Tonight I used sundried tomato pesto and olive oil as my base.  Go light on the pesto because it is strong.  I then added sliced black olives, cut up artichoke hearts, sliced sundried tomatoes, mozzarella cheese, and a little feta cheese.  It was very yummy!  I like mine sprinkled with crushed red pepper and served with a little ranch dressing.  Once you make the crust a couple times it will go a lot faster and you'll wonder why you ever needed to go to Dominoes. 
Here's how to make the homemade whole wheat crust.  If you don't like the dense, nutty flavor of whole wheat, you can use all unbleached white flour.
Whole Wheat Pizza Crust Recipe
Adapted from a Hodgson Mill recipe

1 package active dry yeast (I use rapid rise/instant in the jar which ends up being 1/4 tsp.)

1 cup warm (not hot) water

1 ½ cup whole wheat flour

1 ½ cup unbleached white flour

2 tsp. granulated sugar

½ tsp. salt

2 tbsp. olive oil

Put water in a large bowl and sprinkle the yeast over it.  Allow to rest for 5 minutes.  Stir in whole wheat flour, sugar, salt, olive oil and 1 cup of the unbleached flour.  Knead in remaining unbleached flour by hand and continue to knead for about 5 minutes (the dough will be smooth and elastic).

Coat the bowl with oil, place dough in the bowl and turn to coat thoroughly.  Cover the bowl with a towel and set it in a warm place and allow to rise for 15 minutes.  Preheat oven to 425 degrees while you’re waiting.

Lightly coat a large pizza pan (or two small) with olive oil.  Stretch pizza crust (I press it from the center outward) to fit pan and flute outer edges of dough to hold fillings.  Brush on some olive oil, then put on your sauce & toppings.  Bake until cheese is melted, about ten minutes.  Slice it up and serve it hot!

Stir-fry with Tofu and Veggies

1 diced onion

1 container organic firm or extra-firm tofu

1 bag frozen stir-fry veggies

1 tbsp. cooking oil (I use sunflower or coconut and sesame)

soy sauce to taste

1 tsp. fresh grated ginger (optional)

sprinkle of coconut (optional)

spices (cumin, curry, garlic powder, pepper, salt...basically whatever you think tastes good)

Heat oil in large skillet or wok.  Press water out of tofu and slice into strips.  Brown tofu in skillet.  While it's browning, add spices to taste.  Once tofu is seasoned and browned, add frozen veggies, ginger, and soy sauce.  Add more spices if needed.  Cook until veggies are tender, but not mushy.  Sprinkle coconut over top.  Serve over rice.