Food, Family, & Faith

3R Focaccia & Almost Italian Wedding Soup

PictureRyan Helping Stretch & Press The Dough.

    Being on a limited budget makes the end of the month tight financially. Rent & Utilities are due and it leaves us with very little to work with, and the pantry and fridge start getting more and more empty. Oddly enough this is the time when I come up with meals I wouldn’t have thought of before, simply because I had other things that were easier or were already planned on my monthly meal planning menu and no matter how hard I try or what I plan I always seem to run out of lunch stuff!

   Yesterday was one of those days. I didn’t want any more leftover Mac & Cheese, and I was looking for something a bit lower in calories as well. I had some leftover Crazy Dough that I had taken out of the freezer the day before and since I had no cheese or other pizza toppings I made a focaccia with Red Pepper, Rose Mary, & Romano Cheese and a pot of Almost Italian Wedding Soup- I say almost because instead of the traditional small pasta such as orzo or pastini (which I didn’t have) I used some pearled barley instead. The great thing about this was It was made with almost all leftovers or pre-prepped items and it made enough for me to have lunch for about 3-4 days and share a bit with mom.

3R Foccaccia:

1.5lb Crazy Dough (clink the link for the Crazy Dough Recipe from Nostalgia Kitchen)
1tsp Red Pepper Flakes
1.5tsp Dried Rosemary
1/4C Grated Romano Cheese
1tsp Extra Virgin Olive Oil

  • Preheat Oven to 450*
  • Stretch & press Crazy dough to desired size and thickness, mine was about as thick as my pinky.
  • Place dough on greased pizza pan or cookie sheet.
  • Drizzle with EVOO
  • Sprinkle with Pepper Flakes, Rosemary, & Cheese
  • Bake 20 minutes or until lightly browned

Almost Italian Wedding Soup:

32oz Low Sodium Chicken Broth
16oz Cold Water
1lb Ground Turkey
1/4C Bread Crumbs
2C Cooked Pearled Barley
1tsp Dried Rosemary
1C Frozen Spinach

  • Combine Broth, Water, & Rosemary in a pot and bring to a boil.
  • While waiting for water to boil mix ground turkey and bread crumbs in a bowl and form into small meatballs ( I made mine a little smaller then ping pong balls.)
  • When liquid comes to a boil gently drop meatballs into the pot, continue to boil 5 minutes.
  • Turn down heat to a simmer and allow meatballs to cook through.
  • Add frozen spinach and simmer another 5 minutes.

You can add any number of seasonings you wish or even use more broth in place of water. I prefer a lighter broth, which is why I used water instead of more broth.

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