Wow, did I get lazy last night

And still I managed a home cooked meal. :)

So I covered six chicken breasts (still frozed) in a garlic rub that I got from Pampered chef and threw them in the oven at 350 for 40 min. With about 10 min left on the chicken I started 5 cups of penne noodles boiling. Then I looked around the kitchen for about 10 min for the stupid can opener. Finally found it and put 2 small cans Hunts tomato paste and 2 cans water on a medium heat. I added a tablespoon of dried minced onions, some garlic powder and kosher salt. Then I pulled the chicken out and chopped up 1 and 1/2 of the breasts and added them to the sauce. Noodles were done at this point. I actually had horribly neglected them while searching for the cursed can opener, so they were stuck to the bottom of the pan. Drained them and scraped them and poured the sauce on. (Onions weren't quite done yet. Could have used a few more minutes, I think.) After dinner I chopped up the remaining chicken for use with a future dinner.

Overall, a success. Could have been better with more effort/time put into it.

Flatbread Pizza!

Okay, this is the easiest recipe ever, and so intuitive that you've all probably made a variation at one point or another. It's especially good for kids and folks who like to eat different things, because everyone gets to make their own. Mostly I just wanted to post about how AWESOME this version tasted tonight. WOW. Forrest rated it a 9, and only 9 rather than 10 because he wanted more when he had finished his!

You will need:

flatbread pitas (softer and more wonderful than pocket pitas)
tomato paste (about 1 oz per pita. Try to get the unadulterated kind; the ingredients on the can should say "Tomatoes" and nothing else)
water
oregano
basil
thyme
garlic powder
onion powder
mozzarella cheese, between one and two ounces per pita.

toppings! (this evening for two pita pizzas we used about 1.5 cups of frozen kale, 1 finely diced medium spicy jalapeno, 1 tomato, and about 1.5 ounces lower-sodium salami)

Mix the tomato paste with a little bit of water, until it is easy to stir without being at all runny or soupy. Mix in oregano, basil, thyme, garlic powder and onion powder to taste.

Use a soup spoon to plop just one big spoonful onto the center of each pita. Spread it around with the back of the spoon. If you think you need more, add a little at a time. Don't go overboard or the final result will be sticky and mushy.

Top each pita with shredded mozzarella cheese and your other toppings. I always put a little bit more cheese on top at the end.

Place the pita pizzas onto a cookie sheet (or right onto the oven rack if you want extra crispy crust). Bake at 350 degrees Fahrenheit for about 15-20 minutes. There is no need to preheat the oven.

Eat and enjoy!!!