Pizza has so many options. And, I believe, when made properly can be exceptionally balanced and rather good for you. I like to focus on flavor, less cheese, and a less oily crust. The first time I made a pizza at home was when I was taking care of my father while my mother was visiting my grandmother. His response was "Well, I hope you learned your lesson." Fortunately, that was a number of years ago. But to tell you the truth, cooking is always a learning process.
From "Easy Weeknight Favorites" by Southern Living. Tonight I had too many eggs and looked for a recipe to use them. Egg Foo Young came to mind. To cook Ramen noodles without the non-vegetarian flavor packet, I mixed McKay's Chicken Style Seasoning and onion powder into the water before it boiled. I added white onions, carrots, broccoli, and orange bell peppers for additional food value. I also substituted Fri-chik for the chicken. I was greatly disappointed in the flavor of the sauce. Also, I think the recipe should have recommended the Ramen noodles be slightly undercooked due to the fact that they would be cooked more in the skillet. Plus, I had to use three pots and a large mixing bowl to complete the task. I'd say that's too many dishes to be easy.
Compliments of "Moosewood Restaurant Cooks at Home," this is by far my favorite soup recipe ever. I love how the broccoli did not overcook to that darker, nearly brown color--even after sitting a while. I used purple onions and orange bell peppers to create a true variety of color pleasing to the eye and to the taste buds. The color of the broth comes out a rather bright yellow when the egg and lemon are added. I feel you could easily skimp a bit on the egg and do just as well. I chose to use brown rice and was very pleased with the results, but it's nice to have a variety of options for cooking.