A Caprese Kind of Week

13 Mar

Caprese salads seem to have become very popular over the last couple of years. They are on almost every restaurant menu, Italian or otherwise. From cheap chains like the Macaroni Grill to more “sophisticated” digs like Nativo’s and Five (local joints) the Caprese is suffering from a great degree of overexposure.

I don’t care.

In fact, I love it.

Since fresh, real foods tend to be more expensive than their over-processed, chemically-diluted counterparts, we choose a menu theme each week. This way, I can buy a few herbs and a couple of vegetables that all get used up. We waste less this way. So last week’s theme – Caprese/Italian.

I bought a beautiful bunch of basil, some Roma tomatoes, and part-skim mozzarella.

One of the nights we made paninis. For some reason, I decided to use whole wheat french bread. Won’t do that again. Ciabatta is the way to go. I brushed a 1/2 teaspoon of olive oil on the outside of each slice of bread (so each sandwich had a total of 1 teaspoon). We added the basil, tomatoes, and mozzarella. Usually, I slice the mozzarella but since I’m trying to watch my calorie intake, I shredded it instead. I only used 2 tablespoons this way. The boys added salami to theirs.
Total Calories*: 311     Total Fat*: 9 g     WW Points Plus: 7

We also did pita pizzas last week. Pretty basic stuff – you start with a piece of pita bread and add your toppings. It’s hard not to go overboard with the cheese when your meal includes the word “pizza” but I managed. Here’s what ended up on top:

1/4 cup ricotta cheese (with garlic and onion powder mixed in)
1 whole tomato, sliced
1/4 cup chopped basil
1 tbsp shredded parmesan
1 tbsp balsamic vinegar
Optional toppings: salami, kalamata olives

Hubs was nice enough to throw these on the grill for us. They turned out super delish.
Total Calories*: 284    Total Fat*: 5 g     WW Points Plus: 6

I found an amazing Ziti and Roasted Zucchini recipe here on epicurious. However, you’ll notice there is an overload of olive oil (7 tbsps. Yikes!) I only used 2 tbsp to roast the vegetables and it turned out just fine. Also, we use any type of whole wheat pasta that we have in the pantry.
Total Calories*: 386    Total Fat*: 10.5 g     WW Points Plus: 7

Next week’s theme: Mexican.

*Obviously, these are estimates.


One Response to “A Caprese Kind of Week”

  1. Terra March 14, 2011 at 7:13 am #

    Jordan is always talking about Pita Pizzas. I think those are definitely one of his most favorite meals. It sounds like you are doing great. The food sounds awesome! Good job, Em!

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