Tomato Pie

At the beginning of the summer, my neighbor, Jill, raved about a new recipe that she had tried from Kraft Food & Family magazine.  It sounded wonderful, and I am always looking for more ways to use my basil, so I gave it a try.  The first night that I made it, my mother-in-law was over for dinner.  She loved it, and so did everyone else in my family.  I have made it several times this summer, and the kids are always so excited when they hear that we are going to have tomato pie!  I wish our tomato plants had been more fruitful for us this year, but we are lucky to have friends and neighbors with an abundance.  Tonight's pie was made with a co-workers shared bounty, and when dinner was over, there was but one piece to take into work for him to enjoy...the kids kept going back for more!

Sorry! I forgot to include the onion in the picture!!

INGREDIENTS:

• 1 ready to use refrigerated pie crust
• 4 tomatoes (1 1/2 lb), chopped
• 1/2 cup sweet onions
• 1/2 tsp dried basil leaves or 1 Tbsp chopped fresh basil (I used fresh and used more than this)
• 1 1/2 cups Italian blend shredded cheese
• 3 Tbsp Kraft mayo with Olive Oil Reduced Fat Mayonnaise

DIRECTIONS:

1. Preheat oven to 350 degrees.  Place pie crust in pan as directed on package.  Pierce sides and bottom with a fork.  Bake 12-14 minutes or just until edge begins to brown.
2. Place chopped tomatoes in a colander over the sink or a bowl.  Press onto tomatoes with the back of a spoon to release as much of the juice as possible; discard juice.
3. Sprinkle onions onto bottom of baked crust; top with tomatoes and basil.  Combine cheese and mayo; spoon over tomatoes to within 1/2 inch of edge.
4. Bake 30-32 minutes, or until filling is heated through and crust is golden brown.  Sprinkle with additional basil, if desired.

Difficulty: Medium

Time: 15 minutes prep; ~45 minutes oven time (divided into two parts)

Source: Kraft Food & Family magazine, Summer 2012 edition

Kelly's Menu Plan 8/25-8/31

My first day back to work after a 15 month hiatus is Monday.  I am scared...the last time I was working I had two children at the same day care with few extra-curricular activities; this time, I will have a kindergartner participating in dancing, soccer, and religion classes; a three year old attending a new day care and dancing classes; a 1 year old just learning to be mobile; a husband coaching until 6 o'clock each weekday with Saturday invitationals.  My calendar is packed with new elementary school functions like an ice cream social, and I need to find time to volunteer with the parent-teacher group.  When I am scared, I plan to give myself a sense of control.

Saturday-Oatmeal Energy Bites

These tasty protein packed bites should help us make it to the soccer field in time.  I keep them in the freezer and throw a few in a thermal lunch box to hand out.

Sunday-Spinach Mozzarella Egg Bake

We have been skipping our usual Shop n Save breakfast lately to save time.  This breakfast meal with feed everyone with enough for Monday and Tuesday as well.

Monday-Scalloped Chicken

The first day of work calls for a crock-pot. 

Tuesday-Chicken Divan

Since the chicken will be defrosted, I will use the rest of the bag to make this dish.  I will serve it with quinoa and whatever fresh produce I get in the CSA.  This is a great dish to reheat so John will have food after his meet.

Wednesday-Mini Meat Loaves

These are super easy and help me to provide portion control for my husband.  They will make a nice lunch for both of us the next day.  I'll saute the remainder of my fresh veggies and serve a salad.

Thursday- Spicy Chicken Rigatoni

 This is always a crowd pleaser; plus, I am going to be making Spinach and Artichoke Dip for a family picnic-it only uses half of the Alfredo sauce so there will be no waste or half open jar that gets forgotten.

Friday-PIZZA

Our girls are getting ready to turn 6 and 3; so birthday dinners are in order.  We'll see where each chooses for her night out...I am hoping for pizza.

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