Monday, February 22, 2010

"Sunday Night Pizza" - Chicken Veggie Pizza

This isn't so much of a recipe as it is a throw-together meal... which is nice!
Almost every Sunday night Jason and I eat pizza. We occasionally try to find a somewhat healthier version than ordering from Papa John's and here's the latest that I've come up with... we really enjoyed it!

*Boboli (or any brand) thin, wheat pizza crust
*Pizza Sauce (I usually use Ragu)
*Grilled Chicken (we usually have leftovers, or make some to keep for leftovers the next night, or I've used Rotisserie chicken or prepackaged grilled chicken)
*Veggies to your liking- mushrooms, squash, zucchini, red or green peppers, spinach, sun-dried tomatoes, onions, etc.
*Cheese (I like a mixture of mozzarella and cheddar)

I cut my veggies into bite-sized slices and then saute them in olive oil and a little seasoning just until they're tender.
Layer sauce, chicken, half of your cheese, some veggies, other half of your cheese, then the rest of your veggies.

Bake according to the directions on the pizza crust package. Usually 450 degrees for 8 minutes.

So yummy!

Thursday, October 8, 2009


Ladies, I made this last night for the first time, came home to a wonderful smelling home and it was delicious! I was shocked at how cheap it was to make and and healthy as well :).
PERFECT for fall!!!

Here is the recipe:
2 cans kidney beans
2 cans pinto beans
2 cans of corn
1 1/2 cans of diced tomatoes
1 can of ro-tel
1 packet Taco seasoning
1 packet of Ranch dressing mix
1 lb lean ground beef or ground turkey
shredded cheese for topping
sour cream for topping

Brown meat and drain
Add meat to crock pot
Sprinkle seasoning packets on top of meat
Drain and rinse all beans and add
Add ENTIRE contents of corn and tomato cans (do not drain these)
Stir all together

Cook on low 8-10 hours or high 4-6. I think the longer it sits, the better, but its great after 5 hours! I don't always have time for 8-10 on low. :)
Top with shredded cheese and sour cream.


Wednesday, August 5, 2009

Broccoli-Cheddar Cheese Bundles

1 lb. boneless, skinless chicken breast or thighs (thin cut works best or you can pound it to thin it out)
1 cup frozen broccoli, thawed, chopped
1 cup shredded cheddar cheese
4 slices (or more) bacon, cooked, crumbled
1 pouch SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

Preheat oven to 400ºF. If you use chicken thighs or thick cuts of chicken breasts-- place chicken on cutting board. Flatten slightly by pounding with meat mallet to 1/2-inch thickness.
Top evenly with broccoli, cheese and bacon.
Roll up each chicken tightly, starting at one of the short ends; secure with wooden toothpicks.
Place Shake n Bake in shallow bowl. Roll each chicken bundle in coating mix until evenly coated on all sides.
(Sometimes I pour a little melted butter over the chicken after the Shake n Bake.)
Place, seam-sides down in foil-lined baking pan.
Bake 25 to 30 min. or until chicken is cooked through.
Remember to remove toothpicks before serving!

Friday, June 19, 2009

Sausage & Cream Cheese Breakfast Delight!!

Girls, this is just 'downright' delicious! A lady at Noonday brought these in one Sunday for sunday school, I think me and another girl ate 4 or 5, I mean they are THAT GOOD!! I have since made them for a breakfast for a large group on a trip and also for an appetizer for a dinner at my grandmothers. Both times they were a hit! GREAT for breakfast, cheap and easy and kids even love them!!! :) And did I mention SUPER EASY??? Gear up girls, a double recipe might be due :)

1 lb Jimmy Dean Sausage (the kind in the roll shape usually by the bacon)
1 package of cream cheese
2 packages of crescent rolls

-Brown sausage on stove, drain and keep in pan.
-Add cream cheese to sausage while still warm, heat until it melts
-Take out your crescents and on each triangle place a large spoonful of mixture on each. "Wrap" up best you can (they don't have to look pretty bc they'll bake pretty)
-Bake about 10-15 min at 350 or until crescents start to look 'done' :)

Yields: about 17 crescents

**The first time I made it for a group of 10 I didn't double the recipe but should have, and for a group of 23 I did double the recipe and it was great. Many people eat more than one!!**

Thursday, June 18, 2009

Vidalia Onion Pie

6 Vidalia onions, sliced thin and into bite size pieces
4 eggs, beaten
1 cup sour cream
salt & pepper to taste
1/2 cup unsalted butter
1/4 & 1/2 cup grated Parmesan cheese
1 pinch paprika
1 tablespoons hot sauce
2 (9") pie shells

Possible Add-ins:  1 cup shredded cheddar cheese, crumbled bacon, or cooked ham

  • Bake pie shells according to directions
  • Preheat oven to 375 degrees.
  • In medium skillet, cook onions in butter for about 10 minutes, or until clear and soft.
  • In a large bowl, mix onions (along with juice in pan) with eggs and sour cream.  Stir in 1/4 cup cheese.  Add salt and pepper and hot sauce to taste.  Blend well and pour into pie shells.
  • Sprinkle 1/2 cup grated Parmesan cheese and paprika on top of pies.  Bake in preheated oven for 20 minutes.  Lower temperature to 350 degrees and bake an additional 30-40 minutes or until lightly browned on top.  Let cool before slicing.

Lime Icebox Pie

1 (6 oz.) can frozen limeade concentrate, thawed
1 can condensed milk
1 (12 oz.) Cool Whip
2 graham cracker crust.
if desired: about 2 drops green & 1 drop yellow food coloring

  • thaw limeade
  • mix all ingredients together in a big bowl. pour into crusts.
  • freeze until hard before serving

Sunday, May 17, 2009

Homemade Salsa

  • 4 cans (28 ounce) diced tomatoes (fresh works even better!)
  • 1 can (28 ounce) tomato sauce
  • 2 tablespoons minced garlic (3 if you really like garlic)
  • 2 bunches fresh cilantro
  • 3 chili peppers
  • 6 jalapenos (for "medium" salsa, de-seed 3 of the jalapenos)
  • 1 sweet onion
  • salt and pepper, to taste
  1. Cut and de-seed jalapenos and peppers. Pulse jalapenos, peppers and onion in processor.
  2. Add tomatoes and tomato sauce and pulse in processor.
  3. Cut stems off of cilantro. Add cilantro, garlic, and salt and pepper to mix and pulse to desired consistency.
Side notes:
  • I have a small food processor, so I have to pulse small amounts at a time and add them to a big bowl.
  • This recipe makes a lot of salsa! Be ready to give some away or bring some to a party.
  • There is not an exact science to this recipe so it's hard to mess it up!