My goal for this week is to make dinners using only the food I already have in my pantry, refrigerator and freezer. Most weeks, I make several trips to the grocery store when there is a ton of food already in my house that seems to never get used so I’m going to make a dent in my stored supplies this week. For dinner last night, I made a meaty, meatless pizza and a simple kale salad … because as you know, I’ve become a big fan of kale recently.

For the pizza, which is a staple in our house since I’ve discovered the Yves meatless products, I used the following ingredients:

• Mama Mary’s 100% Whole Wheat Pizza Crust
• Pizza sauce leftover from Passover … yes, I know that’s ridiculous but I still had a can of kosher for Passover pizza sauce. In the past, I’ve also used a simple spaghetti sauce as well.
• Les Petites Shredded Pizza Cheese
• Yves Meatless Ground Round Original
• Slices Olives
• Sundried tomatoes
• Feta cheese (sorry, I can’t remember the brand)

I made 1/2 of the pizza cheese only for my picky 6-year-old and piled the other half high with the above ingredients by layering first pizza sauce, cheese, meatless ground round, olives, sundried tomatoes (chopped up into small pieces), and then a final layer of pizza cheese topped with a bit of feta.

I baked according to the directions on the Mama Mary’s package (425 degrees for about 10 minutes). While the pizza was baking, I made this Kale Slaw recipe I found in the Good Housekeeping magazine:

Kale Slaw Recipe – Good Housekeeping

Ingredients

• 3 tablespoon(s) lemon juice
• 2 tablespoon(s) mayonnaise
• 2 tablespoon(s) olive oil
• 1 tablespoon(s) Dijon mustard (I didn’t have Dijon so I used Honey Mustard)
• 0.125 teaspoon(s) salt
• 0.125 teaspoon(s) pepper
• 5 ounce(s) curly kale
• 1 small apple
• 1/2 cup(s) chopped walnuts (I didn’t have walnuts so I used chopped-up peanuts)

1. Whisk together lemon juice, mayonnaise, olive oil, Dijon mustard, and  1/8 teaspoon each salt and pepper in large bowl.
2. Remove ribs and tough stems from kale; thinly slice  leaves.
3. Add kale to bowl with dressing along with chopped apple and walnuts;  toss to combine.

My husband didn’t love the Kale Slaw and I didn’t like it as much as the Kale I’ve cooked in the past but it started to grow on my after a few bites. The leaves were a bit chewy so I’m thinking it might have been better if I’d let it sit with the dressing for an hour or so before serving.

All-in-all, it was not a bad dinner, especially considering I didn’t have to make a trip to the grocery to store prepare it.

What’s in your kitchen that you could make a meal from tonight?

Happy Kosher Treif Cooking!