Falafel With Balsamic Tomato Relish

If you've ever visited Iowa State University and made your way down to Welch Avenue later in the evening, you know about the Gyro Man.  Back before selling food from a cart or food truck was trendy, the Gyro Man was always busy during the late night hours feeding hungry college kids and opening the gateway for students to enjoy Greek cooking.  I know the classic gyro is actually more of an Americanized item and I was usually more than slightly buzzed when I'd hit the gyro stand; however, those were some of the best gyros and falafel I've ever tasted.  

Now I'm much more responsible and try to recreate gyros and falafel in the comfort of my own home.  It is still not as great as the Gyro Man's, but this dish is much more, dare I say, elegant?  I must also say that my recipe is much more healthy.  I've cut out the gluten and frying, bumped up the fiber by using ground flax seed as a binder, and added sophisticated flavors through the use of fresh herbs.  I think this would be a lovely meal all by itself if one chose to bulk up the portion size or a nice summertime appetizer.  

Falafel with Balsamic Tomato Relish

For the falafel:

1 can chickpeas
1/4 cup chopped carrots
1/4 cup chopped red onion

1 tablespoon chopped fresh flat leaf parsley

1 tablespoon chopped fresh cilantro
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder

1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons ground flax seed
1 tablespoon water

For the tomato relish:

1 cup chopped cherry tomatoes

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh mint

1 tablespoon chopped chives

1 tablespoon balsamic vinegar

1 teaspoon honey

1 teaspoon or drizzle of extra virgin olive oil


Add the chickpeas, carrots, red onion, and spices to a food processor and roughly chop. Add the flaxseed and water and mix until the chickpeas become a rough paste. 

Heat a large skillet over medium heat and swirl the olive oil. With your hands, scoop the chickpea mixture and flatten the mixture in your hands to form your patties. Add the patties, one or two at a time depending on the size of your skillet and cook for 4 minutes or until lightly browned. Flip the patty or patties and cook for another 4 minutes or until lightly browned. Remove and plate.  Set aside.

In a mixing bowl, toss the tomatoes and herbs together.  Drizzle the balsamic, honey, and olive oil over the tomatoes and toss until combined.  Top the relish over the falafel.  You can also top with a little non-fat Greek yogurt and kalamata olives if you choose.  This is great served on its own or in a pita pocket.

In other news, I will be attending my first class at the Culinary Center of Kansas City.  The class is based on gluten-free cooking techniques from appetizer courses all the way to dessert.  I can't wait to share what I learn!

Raspberry Lemonade Cupcakes & Menu Post

I love this weekend because Memorial Day is the unofficial start to summer.  It is also the Bear's birthday weekend.  While we are looking forward to some relaxation on the links, we have a busy weekend in store.  I am bringing these little gems to celebrate!  Happy Birthday Bear!

When I asked the Bear what kind of cake he wanted, he said something with lemon.  Since I do not have a handy cake carrier, I thought cupcakes would do the trick.  Plus, you have the added benefit of portion control.  That is, if you don't eat two like I did after taking this picture:)

These cupcakes were relatively easy to make.  You can use a gluten-free cake mix as I did, or use a regular cake mix.  I used Pamela's white cake mix.  It is a little fluffier and less granulated than other gluten-free cake mixes.  It still, however, does not compare to regular cake mix.  So if you are not on a gluten-free diet, I would suggest using regular white cake mix.

Raspberry Lemonade Cupcakes

(heavily adapted from Giada's orange raspberry cake)

For the cake:

1 box white cake mix (gluten free or regular)

Zest of 2 lemons

1/3 cup fresh lemon juice

1/3 cup water

6 egg whites

2 tablespoon canola oil

2 tablespoons seedless raspberry jam

For the frosting:

8 oz. 1/3 less fat cream cheese

1/4 teaspoon almond extract

1 pound powdered sugar

1 6 oz. carton fresh raspberries for garnish

Preheat your oven to 350 degrees.  Line your cupcake tin with cupcake liners.  Set aside.

In a large mixing bowl, add the lemon zest, lemon juice, water, egg whites, oil, and jam.  Using an electric mixer or stand mixer, beat the ingredients on low speed until incorporated.  Add the cake mix and beat together on low speed for 30 seconds.  Scrape the sides of the bowl to incorporate all of the mix, then beat on medium speed for 2 minutes.  Fill each cupcake liner 2/3 of the way full.  Bake for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.  Remove from the oven and cool for 1 hour before frosting.

While the cupcakes are baking, add the cream cheese to a large mixing bowl and beat until smooth.  Add the almond extract and beat until combined.  Gradually add the powdered sugar.  Continue beating at medium speed until all of the sugar is combined and fluffy.  Cover and cool in the fridge for 1 hour before frosting the cupcakes.

After the frosting has set and the cupcakes are cooled, spread the frosting on each cupcake and top with a raspberry.  Makes approximately 24 cupcakes.

Since we will be traveling, this week's menu is benefiting from freezer friendly left-overs.  Monday, I will be using the final cup of the left-over Tofu-Tomato Pesto as a pizza topper.  Tuesday, I will be adding some additional spices to my left-over Veggie Burger mix with a Greek twist by making Falafel Burgers with Tomato, Basil, & Feta Salad.  Wednesday we will be enjoying my spicy Chipotle Pork Tenderloin as sandwiches with Broccoli Salad.  Later in the week, I'm putting Justin on grill duty with steaks, grilled potatoes, and a simple wilted spinach salad.  Next week might seem mundane; however, I will be posting the salads to share.  Because I am using so many left-overs, you can look at past menu posts or check out the above recipes for what you will need.  Have a great Memorial Day weekend!!

Grilled Chicken Thai Salad

This is the recipe that almost did not happen.  Being a lot of my values still lie in the fundamentals of "The Little Engine that Could," I had to make it happen.  Just after I got the dressing for this beauty of a salad, I heard on the news that there was a recall on some salad products.  Originally, I suggested buying angel hair slaw because there is an ample amount of veggie cutting in this recipe.  To my disappointment, my angel hair slaw was one of the brands on the recall list.  In to the trash the sad slaw went.

Today is a new day and the first day of my summer vacation, so I made the little jaunt to Whole Foods and purchased a head of savoy cabbage.  I'm actually happier with the savoy.  It has a much more milder smell than regular cabbage.  I had all of my other veggies cut and stored from last night.  I'm in a good place and so are my taste buds.

Isn't she a beaut? I adapted the recipe from a vegan recipe I saw on a blog for a Tangled Thai Salad.  You can visit the link or my Pinterest boards if you are interested in the original recipe.  I've made a few additions such as curry and fresh mint.  I also doubled the dressing to pull double duty as a marinade for the chicken.  The flavors are so exotic and an awesome beginning to the tastes of summer.  Trust me, you will want to make this salad all summer long.

Grilled Chicken Thai Salad

adapted from Fresh's Tangled Thai Salad

For the dressing:

1 inch knob fresh ginger, peeled and chopped

2 cloves garlic, roughly chopped

1/4 cup fresh cilantro, roughly chopped

1/4 cup fresh lime juice

1/4 cup olive oil

1/4 cup light or fat free sour cream

4 tablespoons granulated sugar

2 tablespoons rice wine vinegar

2 tablespoons soy sauce

1 tablespoon sambal oelek

1 teaspoon sesame oil

1/4 teaspoon curry powder

For the chicken:

14 oz. chicken breast tenders

1/2 cup Thai dressing (recipe above)

For the salad:

6 cups savoy cabbage, finely chopped

1/4 cup fresh cilantro, finely chopped

4 tablespoons fresh mint, finely chopped

1/2 red bell pepper, cut into matchsticks

1 carrot, cut into matchsticks 

1 cucumber, peeled, seeded, and cut into matchsticks

1 bunch green onions, cut diagonally (both white and green parts)

1/2 cup dry roasted peanuts, roughly chopped

1 cup Thai salad dressing (recipe above)

Place all ingredients for the salad dressing in a food processor or blender.  Blend until smooth.  This should make close to 2 cups of dressing.  Set aside.

Place your chicken in a large seal-tight bag.  Pour 1/2 cup of the dressing onto the chicken, seal the bag, and     

squish with your hands until all of the chicken is coated.  Marinade for 30 minutes or overnight.  Heat your grill.  When you are ready to grill the chicken, shake a little of the marinade off the chicken using grilling tongs, so you do not scorch yourself or set fire to the chicken.  Grill 5 minutes per side or until the chicken is no longer pink inside.  Remove from the grill and set aside.

Arrange the salad ingredients in a large bowl or plate individually.  I plated mine individually arranging the cabbage and herbs first, then the peppers, carrot, cucumber, green onions, chicken, peanuts, and finally the dressing.  You can save any extra dressing for up to a week for other salads, or freeze as a future marinade.

Soyrizo Chili Mac

Shhhhh!  Don't tell anyone.  This recipe might be good for you my friend.  Traditional chili mac takes a twist with a few healthy swaps I never would have guessed would turn out this good.  A medium sized sweet potato baked until tender, then mashed and added to the mac not only adds healthy fiber and starches, but also a creamy allotment of vitamins that never would be present in a regular mac 'n' cheese recipe.  The added fat from regular ground meat or chorizo has also been slashed through the use of spicy sorizo.  If this is all sounding too healthy for you, hang on.  Your tastebuds are going to be on a roller coaster of flavor.  Healthy, gluten-free, and vegetarian never tasted so good!

Soyrizo Chili Mac

1 medium to large sweet potato
1 tablespoon butter
1 chopped yellow onion
1 14.5 oz. can diced chili ready tomatoes
1/2 link soyrizo (I used Melissa's brand)
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1 cup skim milk
1 cup 2% shredded cheddar cheese
1 cup cubed 2% Velveeta cheese
2 1/2 cups dried brown rice elbow noodles

Preheat your oven to 350 degrees.  Coat a baking dish with non-stick cooking spray.  Pierce the sweet potato with a fork several times.  Place in a microwave save dish and cook in the microwave on high for 4 to 5 minutes or until soft.  Remove from the microwave and set aside to cool.

Heat a large stockpot over medium heat and begin to melt the butter.  Add the onion.  Stirring occasionally, cook the onion until it is soft and translucent.  Add the tomatoes, juice and all.  Stir and add the soyrizo, cumin, chili powder, and oregano.  Lower the heat to low.  Gently simmer, stirring occasionally for 10 to 15 minutes. 

While the chili is simmering, cook the pasta noodles for 1/2 the suggested time.  I cooked mine about 8 minutes.  You do not want to cook the noodles all the way through because they will finish cooking in the chili an cheese sauce in the oven.  Drain the noodles and set aside.

When the sweet potato is cool enough to handle, remove the skin and mash with a fork or potato masher until smooth.  Add the mashed sweet potatoes to the chili and stir.  Add the milk, cheddar cheese, and Velveeta cheese to the chili and sweet potato mixture stirring constantly until the cheese is melted.  Add the pasta noodles and stir until combined.

Pour the chili mac into the baking dish.  Bake at 350 degrees for 30-40 minutes.  Cool slightly before serving.  You can garnish with additional cheddar and green onions if you choose.

Lazy Menu Post

This weekend has been somewhat productive; however, the Bear and I are just feeling lazy.  While we were up on our roof caulking some places we suspect might be leaking water over our skylight, Justin said, "Is it bad that after this I just don't want to do anything?  I don't even feel like playing Tiger Woods' golf."  It's just one of those weekends where we have done a few productive things, but just want to lay around and enjoy each other's company.  I guess that's what the weekend is for.

This week's menu is a great combination of indoor and outdoor cooking.  The weather forecast will be heating up, so it's time to get grilling.  I'm starting the week off with my new obsession, soyrizo.  I don't know why I never tried it before, but the Melissa's brand is vegetarian, gluten-free, and does not contain any crazy preservatives.  I will utilize the soyrizo as a meat replacement in an old comfort favorite, chili mac.  Next, I am experimenting with a combination of Pinterest recipes that have caught my eye in a grilled chicken Thai salad.  Thursday evening we will need something quick and easy as the Bear has softball.  Quesidillas and sweet potato tots are the answer.  Finally, in celebration for memorial day weekend we will be out grilling again with pork chops and a side of baked beans and broccoli salad.  Here is the official rundown and most of what you will need:

Sunday 5/20        Soyrizo Chili Mac

Monday 5/21       Left-overs

Tuesday 5/22       Grilled Chicken over Thai Salad

Wednesday 5/23  Left-overs

Thursday 5/24     Turkey, Spinach, & Mushroom Quesadillas with Sweet Potato Tots

Friday 5/25 or      Pork Chops with Broccoli Salad & Baked Beans
Saturday 5/26

Groceries you will need:

1 soyrizo link
1 pound chicken breast tenders
1 package of your favorite sliced turkey
1 package center cut bacon
2-4 boneless pork chops (we like ours about 3/4 to 1 inch thick)
2 yellow onions
1 red onion
1-2 sweet potatoes
1 bag spinach
1 bag angel hair slaw
1 box mushrooms
1 bunch broccoli
1 bunch cilantro
1 bunch fresh mint
1 knob ginger root
1 head garlic
1 bunch green onions
1 red or yellow pepper
1 bag baby carrots
1 cucumber
2 limes
1 box gluten free elbow noodles (or regular elbow shaped noodles)
1 package gluten free tortillas
1 can chili ready tomatoes
1 can baked beans
1 container peanut butter
1 container dry roasted peanuts
1 box raisins
1 container sambal oelek (chili garlic sauce)
1 container rice wine vinegar
1 container sesame oil
1 container soy sauce (I buy Hy-Vee brand because it is wheat free)
1 container Parmesan cheese
1 box 2% Velveeta cheese
1 bag 2% cheddar
1 container fat-free sour cream (I buy Market Pantry as it states corn the modified food starch)
Fat-free skim milk
Butter or whatever you like to use as a substitute
1 bag sweet potato tots

Pantry items you will need to buy if you do not have them in your pantry:
Olive oil
Light mayonnaise (I use Hellman's with olive oil)
Sugar
Red wine vinegar
Smoked paprika
Oregano
Chili powder
Ground cumin

Enjoy the final hours of your weekend!  I'm off to start the chili mac:)

Smoky Bean & Soyrizo Burritos

Even though I teach at an elementary school, I still get the song "School's Out for Summer" by Alice Cooper stuck in my head on the last day of every school year.  Today was our last day with students, which is WAY earlier than normal.  To explain, the district built in three snow days.  This was the only year I think I've worked there and we had NO snow days.  The teachers still have to work until May 22nd, but we are now officially sans kiddos!!!!  I will miss a majority of them, but am happy to finish out one of my roughest school years to date.  This year was in no way, shape, or form a cake walk.  That being said, I still did not ever give up and I'm not quitting.  I plan to renew, revitalize, and restore myself over the summer.  I plan to continue working on this little blog, go on many therapeutic runs, and regularly attend yoga class to nourish my body and soul.  The Bear and I might actually go on a vacation this year if I can pull him away from his work:)  I'm keeping my fingers crossed!

Now, on to tonight's recipe.  This is a recipe that can be adapted to a vegan lifestyle or for meat eaters.  I went with the vegetarian route by using soyrizo.  I've never used chorizo (the meaty friend) or soyrizo (the veggie friend) before in my cooking.  Soyrizo seemed a lot healthier and was on sale, so I went with it.  I got the idea from an old turkey-bean burrito Weight Watchers recipe and another white bean chili recipe from Cooking Light.  The combo turned out great!  The spices add a lot of depth and color.  You won't miss the meat at all!

Smoky Bean & Soyrizo Burritos
Adapted from Weight Watchers & Cooking Light

2 cans great norther beans (or any other soft white bean), rinsed and drained
1 link soyrizo, casing removed
2 cloves crushed garlic
1 tablespoon smoked paprika
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon cumin
1/2 teaspoon salt
1 dried bay leaf
1/4 cup water
2 tablespoons packed brown sugar
3 tablespoon tomato paste
1 tablespoon apple cider vinegar
1/8 teaspoon cayenne pepper
8 large gluten-free tortillas or regular flour tortillas 
Lettuce, sour cream, cheese, chopped green onions to garnish

Heat the first 14 ingredients (to the tortillas) together over low heat in a large pot, stirring occasionally so the beans and soyrizo do not burn for 20-30 minutes.    Remove from heat.  Remove and discard the bay leaf.  Cool the bean mixture for 15-20 minutes.  This can be done a day or two in advanced and stored in the fridge until you are ready to assemble and bake your burritos.

While the beans cool, if you are not making them in advance, pre-heat your oven to 375 degrees.  Coat a large baking dish with non-stick cooking spray.  To assemble your burritos, place 1/2 cup of the bean filling onto one tortilla and wrap and roll together.  Place in the baking dish.  Repeat with the rest of the tortillas.  Bake in the oven for 20-30 minutes or until the burritos start to turn lightly brown.  Garnish with cheese, sour cream, green onions, and lettuce.

Jalapeno Popper Meatloaf Muffins

I am kind of a seasonal person.  I love to adapt my surroundings to match the motif with the change of weather and holidays.  This all started when I worked a part time job at Bath & Body Works/ White Barn Candle Company.  Changing the floor sets for all of the big sales, seasons, and holidays was the best part of the job.  We came in after the mall closed.  Like magic, we totally transformed the store into another wonderland of scents and décor.

My menu planning tends to follow the same concept.  Not only for global purposes in order to purchase more local items, but also because I think we all just naturally adapt our pallets to the seasons.  Meatloaf is one of those recipes that can adapt.  While I tend to make more meatloaf in the fall and winter months, I feel it can easily be changed to suite any season.  I did not eat a lot of meatloaf growing up; however, I’ve married and meat and potatoes Midwesterner (his father is a cattle farmer), so I am learning to diversify my meatloaf; especially when it can be adapted to one of our favorite bar appetizersJ  I will keep to the original recipe; however, I would suggest after making this recipe to swap out the beef for chicken or turkey if you are pursuing this recipe in the summer months.  Being that I am too excited to share, I am posting my original take and photo.  I will probably post this again with the use of chicken or turkey because it is defiantly worthy or a repeat!

Jalapeno Popper Meatloaf Muffins

1 pound lean ground beef (in the future I will be using ground chicken or turkey)

1 tablespoon Worcestershire sauce

1/8 teaspoon garlic powder

1 tablespoon tomato paste

8 ounces 1/3 less fat cream cheese, softened

2 jalapeno peppers, seeded and diced

¼ teaspoon garlic powder

¼ teaspoon onion powder

½ cup 2% shredded cheddar

(Salt and pepper all of this to your tasteJ)

Ranch dressing of your choice to serve on the side

Preheat your oven to 350 degrees.  Spray a muffin tin with non-stick cooking spray.  In a mixing bowl, mix together the beef, Worcestershire sauce, 1/8 teaspoon garlic powder, and tomato paste.  You can add as much salt and pepper as you feel necessary.  Using your hands, divide the beef into six of the muffin cups and form the beef to form a cup to hold the cream cheese mixture.   Set aside.

In another mixing bowl, combine the cream cheese, jalapeno, garlic powder, onion powder, and cheese.  Again, you can add as much salt and pepper to appease your taste.  Spoon the mixture into the beef cups.  Bake in the oven for 30-35 minutes or until the meat is brown and the cheese is melted and bubbly.  Cool slightly before serving.  Serve with a side of your favorite ranch dressing.

Graduation & Tofu Tomato Pesto

We made to Lawrence just in time for Justin to line up with the other graduates.  Traffic was a nightmare and the Bear turned the wheel over to me to find parking.  I don't know what it is about parking situations on university settings, but I have a lot of luck.  Where luck fails me in other areas, it has always compensated in finding free parking at Iowa State and KU.  We found a nice little cove near the department of housing and joined the herd of visitors to the stadium.  It was a beautiful day for an outdoor ceremony.

KU has a very different graduation ceremony.  It really felt more like a party instead of a formal graduation.  Students were rolling down the field, literally, rolling and jumping.  Oh how quickly life will be changing for some of them in the very near future.  I remember finally understanding the movie Reality Bites shortly after my undergraduate graduation.  The best thing about graduating the second time around with a master's is feeling more established in life with a husband, house, and employment:)

Now onto the pasta!  Being we did not get home until later in the afternoon, I needed something quick, light, and easy to prepare.  This pasta dish was just the meal we needed.  Tofu replaces the bulk of the olive oil typically used in pesto, but does not lack in flavor. You can check out the link for the oven roasted tomatoes.  I make these a lot and then store them in the freezer until I am ready to use them in place of buying sundried tomatoes. I used gluten-free penne pasta, sauteed some veggies for added bulk, topped with paremsan cheese and dinner was served!

Tofu Tomato Pesto

1 cup fresh basil leaves
1 cup firm tofu
1/4 cup pine nuts
1 cup roasted tomatoes
1 clove garlic
1 tablespoon olive oil
Zest of 1 lemon
Juice of 1/2 lemon
1/4 teaspoon salt

Blend all ingredients in a blender or food processor until smooth.  You can use this sauce as a topping for pasta, pizza, or as a dip.  It is so versatile and packed with flavor!  Enjoy!

Muffins for Moms

Happy Mother's Day to every mom out there!  I was so happy to wake up before my mom (which rarely happens) with my chocolaty surprise.  The muffins were just coming out of the oven when she woke up. These muffins took only about 30 minutes to mix and bake.  Warm, soft, and sweet with the perfect amount of chocolate.  If you are looking for something to make your mom this morning, I suggest these muffins.  It will be a delightful surprise.


Double Chocolate Muffins

1 cup gluten-free flour (I used C4C)
1/2 cup coco powder
1/2 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon canola oil
1/4 cup applesauce
1/2 cup egg substitute
1/4 buttermilk
1 cup mini chocolate chips

Preheat your oven to 350 degrees.  Spray a non-stick mini muffin tin with non-stick cooking spray.  In a large mixing bowl, whisk together the flour, coco powder, brown sugar, baking powder, and salt until combined.  Add the oil, applesauce, egg substitute, buttermilk, and chocolate chips and stir until combined.  Using a small cookie scoop or spoon, fill each muffin cup with the batter about 1/4 of the way full.  Place in the oven and bake for 20 minutes.  Cool for 5-10 minutes before serving.

We will be off to enjoy graduation in Lawrence, Kansas.  More pictures to come!  Enjoy your Mother's Day!

Day Off Menu Post

This weekend is a very special weekend for my husband.  After five years, he is finally graduating with his master's degree in civil engineering from the University of Kansas.  I am so proud of him.  When we first met, he had been working on his undergraduate degree for quite some time and never would have said he would go back for a master's.  Then he entered the work force.  He was hired by the City of Overland Park. His passion for engineering grew through many positive role models in the public works department.  Four years ago, he obtained his professional engineer's license and now will have a master's degree.  He truly loves his job and continues to put his best foot forward everyday.  I have to say again, I am so proud of you Bear!  I love you!!

Due to the many family members rolling into town for the graduation ceremony, I chose to take the day off and get the house in order.  It is also giving me a little bit of time to put together an exciting menu for next week!  One of my friends recently started dabbling with a vegan diet.  To support my childhood friend, Beth, I've put together a few recipes which are already vegetarian and could be adapted to vegan cuisine.  And, to also appease my hubby, I had to put a little meat on the menu:)  I am taking one of our favorite bar appetizers and creating a healthy, mouthwatering meatloaf.  This week adapts to healthy lifestyles, gluten-free living, and provides creativity for any specialized diet. 

Sunday 5/13        Tofu-Tomato Pesto with Penne

Monday 5/14       Jalapeno Popper Meatloaf Muffins with Ranch Salad

Tuesday 5/15       Left-overs

Wednesday 5/16  Smoky Bean & Soyrizo Burritos

Thursday 5/17      Left-overs

Friday 5/18 or      Tofu-Tomato Pesto & Goat Cheese Pizza
Saturday 5/19

Groceries you will need:

Fresh basil (enough for 1 cup)
1 bag salad greens
1 bag spinach
1 pint cherry or grape tomatoes
1 bunch green onions
1 large or 2 small lemons
2 zucchini
1 cucumber
2 cartons mushrooms
2 shallots
2 red peppers (or one jar roasted red peppers, it is sometimes cheaper)
2 jalapeno peppers
1 head garlic
1 18 oz. box firm tofu
12 oz. soyrizo
1 pound lean ground beef
2 cans great northern beans, or any other white bean
1 can black beans
1 can tomato paste
1 package gluten-free wraps (I will be using teft flour wraps)
1 package gluten-free pizza crust mix (we will be using Bob's Red Mill)
1 box gluten-free penne pasta
8 oz. 1/3 less fat cream cheese
1 canister grated Parmesan cheese (or 1/2 cup nutritional yeast to substitute for vegan diet)
1 pint buttermilk
1 container fat free sour cream
1 package 2% cheddar cheese
4-8 oz. goat cheese
1 package frozen corn

Pantry items you will need:

Olive oil
Apple cider vinegar
Mayonnaise (I use Hellman's reduced-fat olive oil mayo)
Brown sugar
Salt
Pepper
Bay leaf
Dried or fresh parsley (I have some growing in my herb garden)
Dried oregano
Dried thyme
Ground cumin
Smoked paprika
Paprika
Cayenne pepper
Dried or fresh chives (I have chives growing in my herb garden)

I hope this is posted early enough for everyone to use!  Now that life is finally slowing down a little I hope to be a little more timely in my scheduled posts.  Have a great weekend!  Pictures of graduation to come:)