Pizza

Heat & Eat pepperoni pizza & side salads.

This was only one step above frozen pizza because it was the refrigerated kind from the commissary.

Yes, I actually made a commissary run yesterday & that's precisely why I didn't have time to cook. 2+ hours of total driving time, 2 hours of shopping, 2 shopping carts full . . . $618! Which is my new official record.

What that means for us? My freezers, fridge and pantry are stocked full & I will be cooking lots of exciting meals.

Starting tomorrow.

In true HausFrau spirit, we did have homemade croutons on our salads:

I make croutons out of odds & ends pieces of bread that I collect in a Ziploc freezer bag for a few months. I save all the dried out & stale bread ends from whole wheat, worthless white, hamburger buns, etc, until I have enough to make it worth my while. Or until we run out of croutons in between commissary trips.

To make the croutons:

• lightly butter both sides of bread, I used I Can't Believe it's Not Butter, Mediterranean Blend
• sprinkle with your favorite flavors: garlic & onion powder, seasoned salt, Parmesan cheese
• cut into bite sized cubes
• lightly coat a baking pan with evoo
• place bread cubes on the baking pan, single or double layer
  
• bake at 200F for about 2 hours, turning occasionally

You want to dehydrate the bread, not make toast, so bake the croutons low & slow. Whole wheat and other dense breads take longer to bake.

Sometimes, these croutons actually find their way onto a salad. Most often, they are immediately consumed right out of the oven.