Mediterranean English Muffin Pizzas

Megan wanted to make some individual pizzas this week.  We put together this recipe with ingredients we had on hand.  You can change it up with artichokes, marinated mushrooms, …whatever sounds good.  This is super easy and a nice quick hot lunch.


olive oil

2 english muffins, sliced in half

1/4 cup salami, cut into bite-size pieces

1/4 cup roasted red pepper, chopped

1/4 cup pitted Kalamata Olives, cut in half

1/2 cup crumbled feta cheese

 Brush the sliced English muffins with olive oil.


 Place on a baking sheet and put under the broiler for a few minutes until toasted.

   Make the topping by placing cubed salami in a small bowl.

 Add the roasted red peppers

 and the Kalamata olives…

 Add the feta cheese and stir all together.


 Spoon the topping  on the toasted English Muffins and place under the broiler about 5 minutes until bubbly and brown on top.



Frittata with Sausage, Artichoke and Pepper

Megan and I try to think-up “light” dinners on Wednesday nights when we have Zumba.  We made a frittata this week and had it with some butternut squash and apple soup.  It was delish!!!


2 Italian sausages

1/2 cup roasted red pepper

1 can (14 ounce) whole artichokes packed in water

7 eggs

1 cup  Pecorino Romano Cheese, grated

1/4 teaspoon salt


Place about 1 Tablespoon of olive oil in a large non-stick saute pan.  Turn heat to medium-high.

Remove the casings from the sausage and crumble in the pan.  Saute until done.

Chop 1/2 cup roasted red pepper.

Drain the water off the artichokes.  Place on the cutting board and roughly chop.

Drain off any excess fat from the sausage, leaving a little so the eggs don’t stick.  Add the peppers and artichokes.

Crack the seven eggs into a blender, add the salt and pepper and mix.

Pour the eggs into the pan.

Sprinkle 1/2 cup of the cheese over the eggs.

Let the eggs set. Run a spatula around the edges.  Add the other 1/2 cup of cheese.

Place under the broiler for about 3 minutes, until the top becomes browned.

Remove from the oven.  Carefully slide the frittata onto a plate or serve in the skillet.


Cool Greek Chicken Salad Flatbreads with Herb Dressing


We like this sandwich for a light dinner or lunch.  Serve with a cup of soup for a complete meal.


Herb Dressing: 

2 Tablespoons fresh parsley

2 Tablespoons fresh basil

2 green onions

1 cup plain Greek yogurt

1 Tablespoon fresh lemon juice

2 Tablespoons grated Myzithra cheese

1/8 teaspoon red pepper flakes

1/4 teaspoon salt

Roughly chop parsley, basil and green onions and place in a food processor, chop.

Place 1 cup of yogurt….

lemon juice…

red pepper flakes, Myzithra cheese and salt in the processor with the herbs.

Mix all together and set aside.

Ingredients for the salad: 

2 cups cooked grilled chicken

1/2 head torn romaine lettuce

1/4 cucumber, peeled chopped

1/2 cup roasted red peppers

1/2 cup pitted Kalamata olives, chopped

1/4 cup chopped red onion

Prepare the salad by peeling, then chopping the cucumber

Chop the roasted red pepper…

Chop the Kalamata olives…

Chop the red onion…

Chop or tear the lettuce, place all in a large salad bowl.

Add the cooked chicken.

Place some of the dressing on the salad and toss well.

Place on warm flatbread and  spoon a little more dressing over the salad.

Serves 6