Mondays were traditionally vegetarian in my household growing up. My Mom would always make something Indian, which was awesome, but tough for me to continue since I don't do much Indian cooking.
I tried to get creative. Since we love naan pizza (individual pizzas made on Indian naan bread), I came up with this little spin on barbecue chicken pizza and served it with my favorite pasta salad, which is a recipe I loosely adapted from allrecipes.com.
Sorry for the poor picture quality. We were between houses moving, so we didn't have our cameras readily available.
Barbecue Bean Pizza
-Store bought garlic naan bread (available at most grocery stores or your local Indian grocer)
-A can of kidney or great northern beans, rinsed
-Your favorite barbecue sauce
-Sliced red onions
Preheat the oven to 350 degrees.
Place greased foil on a baking tray. Lay your naan breads down and spread about a tablespoon of barbecue sauce on each.
Slice up the mozzarella cheese and distribute among the pizzas.
Toss the beans with barbecue sauce (There is really no portioning with this, do as much or as little as you want. Just get the beans coated in the sauce).
Spread the pizza with the bean mixture, then top with onions.
Place the pizzas in the oven for 10-12 minutes, until crispy.
While the pizzas cook, mix the cilantro and tomatoes together.
Once done, top each pizza with the cilantro-tomato mixture, then cut into four. Serve with lime wedges. Delicious!
Amish Pasta Salad
Recipe loosely adapted from allrecipes.com
-1 lb wheat elbow macaroni (white is fine, we try to be healthy!)
-2 tablespoons dill pickle relish
-1-1 1/2 cup Miracle Whip (to your taste)
-3 tablespoons yellow mustard
-1/3 cup white sugar
-2 1/4 teaspoons white vinegar
-3/4 teaspoon celery seed
-Sliced green olives (with or without pimento is fine)
Cook elbow macaroni until al dente. Drain. Allow pasta to cool for 10 minutes.
Toss macaroni with last 7 ingredients. Refrigerate until very cold.
As always, please let me know if you have any questions :) Happy Eating!!!