1 tsp veg oil
1 pkg. refrigerated pizza crust
2 cups diced or shredded cooked chicken
2 cups shredded cheddar and Monterey Jack cheese blend
2 plum tomatoes
1/4 medium red onion
1 medium avocado
1 lemon
6 slices bacon, thinly sliced, cooked and drained
Preheat oven to 425. Lightly brush pizza pan with oil. Unroll the dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Top crust with chicken and sprinkle with cheese. Bake 16-18 minutes or until crust is golden brown. Remove from oven.
Meanwhile, slice tomatoes in half lengthwise using knife. Scrape out seeds and pulp and dice. Slice onion and dice. Cut avocado, remove pit, and dice. Mix together avocado, onion, and tomato. Juice lemon, measure 2 tbsp juice, add to bowl and stir gently.
Distribute tomato mixture evenly over pizza. Sprinkle with bacon, if desired. Cut pizza into squares with a pizza cutter and serve.
Thursday, April 9, 2009
Cheeseburger Salad
4 sesame bun tops, toasted
1 small red onion, divided
2 plum tomatoes
1 lb lean ground beef
1/2 cup finely diced dill pickles
3/4 cup ketchup
1 tbsp yellow mustard
8 cups thinly sliced romaine lettuce
1 cup shredded cheddar cheese
Preheat oven to 425. Slice bun tops into strips and arrange in a sinle layer on pan. Bake until lightly toasted. Remove and cool completely.
Cut half of the onion in half crosswise and then into thin slices. Cut tomatoes in small pieces.
Cook ground beef, breaking into small pieces. Chop remaining onion into small pieces. Finely dice pickles. Combine chopped onion, pickles, mustard and ketchup in a small bowl. Add to ground beef.
To serve, arrange lettuce on plate. Scoop beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around plate.
*I did not use nearly as much onion because my family is not a big onion fan*
1 small red onion, divided
2 plum tomatoes
1 lb lean ground beef
1/2 cup finely diced dill pickles
3/4 cup ketchup
1 tbsp yellow mustard
8 cups thinly sliced romaine lettuce
1 cup shredded cheddar cheese
Preheat oven to 425. Slice bun tops into strips and arrange in a sinle layer on pan. Bake until lightly toasted. Remove and cool completely.
Cut half of the onion in half crosswise and then into thin slices. Cut tomatoes in small pieces.
Cook ground beef, breaking into small pieces. Chop remaining onion into small pieces. Finely dice pickles. Combine chopped onion, pickles, mustard and ketchup in a small bowl. Add to ground beef.
To serve, arrange lettuce on plate. Scoop beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around plate.
*I did not use nearly as much onion because my family is not a big onion fan*
Grilled Chicken Penne al Fresco
4 garlic cloves, peeled
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta or any other tube shaped pasta
3 cups chicken broth
3/4 cup white whine or chicken broth (cooking wine does add a little more flavor)
1/2 tsp each salt and pepper
1 1/4 cups lightly packed fresh basil leaves, divided
1 oz. Parmesan cheese, grated (1/4 cup packed)
2 cups diced, grilled chicken breasts
Additional pepper and Parmesan for topping if desired
Spray a deep baking dish with olive oil or non stick spray. Slice garlic into baker and add tomatoes. Cover, microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes using Mix 'N Chop (I don't have this, I used my blender-a food processor would work great). Add pasta, broth, wine, salt and black pepper.
Return baker to microwave, cover and microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely chop basil. Reserve 2 tbsp of the basil.
Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese adn chicken to baker, mix well. Garnish with 2 tbsp of basil, Parmesan and pepper.
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta or any other tube shaped pasta
3 cups chicken broth
3/4 cup white whine or chicken broth (cooking wine does add a little more flavor)
1/2 tsp each salt and pepper
1 1/4 cups lightly packed fresh basil leaves, divided
1 oz. Parmesan cheese, grated (1/4 cup packed)
2 cups diced, grilled chicken breasts
Additional pepper and Parmesan for topping if desired
Spray a deep baking dish with olive oil or non stick spray. Slice garlic into baker and add tomatoes. Cover, microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes using Mix 'N Chop (I don't have this, I used my blender-a food processor would work great). Add pasta, broth, wine, salt and black pepper.
Return baker to microwave, cover and microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely chop basil. Reserve 2 tbsp of the basil.
Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese adn chicken to baker, mix well. Garnish with 2 tbsp of basil, Parmesan and pepper.
Sunday, January 18, 2009
Sunday Morning Flapjacks
4 egg yolks
2 cups sifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
6 tablespoons melted butter or margarine
2 cups milk
4 egg whites
Place all ingredients except egg whites in large mixing bowl, and beat with mixer until well blended.
In seperate bowl, beat egg whites until stiff but not dry. Fold beaten egg whites in batter.
Cook on hot griddle. Make small cakes by using 1 tblsp. batter for each cake, turn when top surface is dry. Serves 4 to 5 persons. And they're just as good on Monday through Saturday.
2 cups sifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
6 tablespoons melted butter or margarine
2 cups milk
4 egg whites
Place all ingredients except egg whites in large mixing bowl, and beat with mixer until well blended.
In seperate bowl, beat egg whites until stiff but not dry. Fold beaten egg whites in batter.
Cook on hot griddle. Make small cakes by using 1 tblsp. batter for each cake, turn when top surface is dry. Serves 4 to 5 persons. And they're just as good on Monday through Saturday.
Tuesday, January 13, 2009
Not Your Usual Chicken Sandwich
Plain Bagels lightly toasted
Spinach leaves-washed and trimmed
Chive and Onion cream cheese
Boneless, Skinless Chicken Sandwich-thawed, rinsed, and dried.
garlic powder
onion powder
salt
pepper
Place chicken in between plastic wrap and pound until they are even in thickness. I use my rolling pin :)
Put a generous amount of olive oil in a pan and let heat. Season chicken on both sides with all seasonings-be generous!!
When chicken is cooked through, spread cream cheese on the bagel, and stuff with chicken breast and spinach. YUM.
I serve this with roasted asparagus and brussel sprouts.
Don't gag!! Brussel sprouts are wonderful this way!! Trim them, cut them into halves or quarters, toss in olive oil, season GENEROUSLY with garlic salt and pepper and then bake at 450 until dark and yummy.
You will never turn your nose up at brussel sprouts again...
Spinach leaves-washed and trimmed
Chive and Onion cream cheese
Boneless, Skinless Chicken Sandwich-thawed, rinsed, and dried.
garlic powder
onion powder
salt
pepper
Place chicken in between plastic wrap and pound until they are even in thickness. I use my rolling pin :)
Put a generous amount of olive oil in a pan and let heat. Season chicken on both sides with all seasonings-be generous!!
When chicken is cooked through, spread cream cheese on the bagel, and stuff with chicken breast and spinach. YUM.
I serve this with roasted asparagus and brussel sprouts.
Don't gag!! Brussel sprouts are wonderful this way!! Trim them, cut them into halves or quarters, toss in olive oil, season GENEROUSLY with garlic salt and pepper and then bake at 450 until dark and yummy.
You will never turn your nose up at brussel sprouts again...
Chicken Tortellini Toss
1 pkg. frozen tortellini or 2 9 oz. packages refridgerated
4 cups broccoli florets and/or cauliflower florets
1 14.5 oz. can diced tomatoes with italian herbs
1/2 a jar sun dried tomato pesto
1 9 oz. pkg. grilled chicken breast strips (I cook my chicken itself-I use two large breasts and season well with salt and pepper, bake in oven or cook in skillet in strips)
Parmesan cheese
IN a Dutch oven cook tortellini according to package directions. Steam broccoli OR you can add it to the pasta during the last 2-3 minutes of cooking time. I use the new broccoli steamers that steam in the microwave.
Return all ingredients to the Dutch oven.
Stir in undrained tomatoes, pesto and chicken. Cook, stirring occasionally, just until heated through. Garnish with Parmesan.
4 cups broccoli florets and/or cauliflower florets
1 14.5 oz. can diced tomatoes with italian herbs
1/2 a jar sun dried tomato pesto
1 9 oz. pkg. grilled chicken breast strips (I cook my chicken itself-I use two large breasts and season well with salt and pepper, bake in oven or cook in skillet in strips)
Parmesan cheese
IN a Dutch oven cook tortellini according to package directions. Steam broccoli OR you can add it to the pasta during the last 2-3 minutes of cooking time. I use the new broccoli steamers that steam in the microwave.
Return all ingredients to the Dutch oven.
Stir in undrained tomatoes, pesto and chicken. Cook, stirring occasionally, just until heated through. Garnish with Parmesan.
Monday, October 13, 2008
Stay-in-Bed Stew
2 pounds beef stew meat
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
2 tblsp olive oil
3 tblsp flour
3 cups beef broth
2 tblsp tomato paste
1 tsp Italian seasoning
2 onions, cut into 1 inch pieces
3 carrots, peeled and cut into 2 inch pieces (I use prepackaged baby carrots)
6 small new potatoes, cut in half
1/2 cup frozen peas, thawed (I used canned peas)
1 tblsp. chopped parsley
In a large bowl, combine salt, garlic powder, and pepper. Cut meat into 1 to 3 inch pieces. Add meat to salt mixture, toss to coat each piece well. Over med-high heat, place half the oil in a skillet. When oil is hot, bworn the meat in bathces, adding more oil when needed. Place browned meat in slow cooker. Sprinkle with flour and toss to coat. Add beef broth, tomato paste, Italian herbs, onions, carrots, and potatoes. Add more beef broth or water just to cover ingredients. Set slow cooker on low cover and cook 7 to 8 hours or cook on high for 3 to 4 hours. Stir in peas and parsley and serve.
To ensure that the meat browns nicely during prep, don't crowd the pan. Make sure the meat isn't touching and that the heat stays on med-high heat. It shouldn't cook, just brown.
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
2 tblsp olive oil
3 tblsp flour
3 cups beef broth
2 tblsp tomato paste
1 tsp Italian seasoning
2 onions, cut into 1 inch pieces
3 carrots, peeled and cut into 2 inch pieces (I use prepackaged baby carrots)
6 small new potatoes, cut in half
1/2 cup frozen peas, thawed (I used canned peas)
1 tblsp. chopped parsley
In a large bowl, combine salt, garlic powder, and pepper. Cut meat into 1 to 3 inch pieces. Add meat to salt mixture, toss to coat each piece well. Over med-high heat, place half the oil in a skillet. When oil is hot, bworn the meat in bathces, adding more oil when needed. Place browned meat in slow cooker. Sprinkle with flour and toss to coat. Add beef broth, tomato paste, Italian herbs, onions, carrots, and potatoes. Add more beef broth or water just to cover ingredients. Set slow cooker on low cover and cook 7 to 8 hours or cook on high for 3 to 4 hours. Stir in peas and parsley and serve.
To ensure that the meat browns nicely during prep, don't crowd the pan. Make sure the meat isn't touching and that the heat stays on med-high heat. It shouldn't cook, just brown.
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