Recipes


White Pizza Pockets

White Pizza Pockets

1 can pizza crust (or your favorite pizza dough)
4 tablespoons classic white pizza sauce (see picture)
1 cup mozzarella cheese
1/4 freshly grated parmesan cheese
your favorite toppings (we did spinach and broccoli)


Preheat the oven to 400 degrees.

Lightly grease the bottom of a baking sheet.

Spread the pizza crust out on the baking sheet and cut it into four pieces.



Spread 1 tablespoon of the white pizza sauce on to each pizza pocket.

Pile 1/4 of the mozzarella cheese and 1/4 of the parm cheese onto one half of each dough rectangle.


Add the toppings of your choice onto the cheese. Carefully fold over the pocket and use a fork to crimp the edges shut. Poke a few holes on the top to let the air escape.

Bake at 400 for 15-20 minutes or until the dough is completely cooked and browned.






Taco Casserole



RECIPE: TACO CASSEROLE

INGREDIENTS

  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 1/2 tsp. garlic powder
  • 1 envelope of taco seasoning
  • 1 can (8 ounces) tomato sauce
  • 1 cup sour cream (light sour cream works perfectly)
  • 1 cup cottage cheese 
  • 2 cups crushed tortilla chips 
  • 2 cups (8 ounces) grated Monterey Jack cheese (or whatever cheese you have on hand)
  • (Variations: You could add minced garlic, chopped peppers, tomatoes, and various shredded garden veggies to make it a really healthy option, along with the addition of black beans.)

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. In a skillet, brown the beef, drain off extra fat; remove from heat. 
  3. Add onion, garlic powder, taco seasoning mix, and tomato sauce to beef; mix and set aside.
  4. In a medium sized bowl, combine sour cream and cottage cheese; set aside.
  5. Place half the crushed chips in the bottom of a 2 1/2 quart casserole dish that has been coated with a nonstick vegetable spray.
  6. Add enough meat mixture to cover the chips, then cover the meat with half of the sour cream mixture.
  7. Sprinkle with half the grated cheese. Repeat layers.
  8. Bake uncovered, for 30-35 minutes, until cheese melts and casserole is heated through.
For a healthier, lower fat option, substitute the ground beef with a ground turkey. Use low fat sour cream or only lower fat cottage cheese and add the veggie options mentioned above.
Preparation time: 10 minutes 
Cooking time: 30 minutes



Ricotta, Spinach and Red Pepper Pizza

1 whole wheat crust 
3/4 cup part skim ricotta cheese
1 clove of garlic minced
2 giant handfuls of fresh spinach, roughly chopped (I know this is more of a Rachel Ray measurement, but you can adjust based on how much you like spinach)
1/2 jar of roasted red peppers drained and chopped
1 1/2-2 cups shredded pizza mix cheese (mozzarella, provolone, parmesan)
3 tablespoons olive oil (divided 2 + 1)

Preheat the oven to 400 degrees.
In a large frying pan heat the 2 tablespoons olive oil and garlic and saute for 1 minute.
Add in spinach and red peppers and saute until the spinach is wilted.
In a small bowl, mix the ricotta and the spinach/pepper mixture together.
Spread the reserved tablespoon of olive oil onto the pizza crust.
Spread the ricotta mixture onto the crust. Try and make it as thin and even as possible.
Top with the shredded pizza cheese.
Bake at 400 for about 15-20 minutes or until the bottom of the curst is browned.




Buffalo Chicken Salad
For the chicken:
1 pound boneless skinless chicken breast, sliced into strips
3/4 cup Frank's hot sauce
1 tablespoon butter

For the salad:
mixed greens or the lettuce of your choice
baby carrots
celery, chopped into small bite size pieces
blue cheese salad dressing (some people prefer ranch)

optional toppings: crumbly blue cheese, tomatoes, onions, or any other vegetable

To prepare the chicken, melt the butter and mix it with the hot sauce. Marinate the chicken in the hot sauce mixture for 1 hour. Using a grill pan, (or the outdoor grill) grill the chicken strips until they are cooked, about 10 minutes.

Prepare your salad and top with grilled chicken. Enjoy!



Slow Cooker Pulled Pork

1 1/2 - 2 pounds of boneless pork roast
1 can of Zevia soda
1 bottle of BBQ sauce (I prefer Dinosaur BBQ original recipe)

Put all three ingredients in the slow cooker and cook on low for 7-8 hours or high for 5-6 hours.

I love to top my pulled pork sandwiches with a slice of extra sharp cheddar cheese. I also choose a roll that is not soft, but crusty and holds up well. 





Chicken Souvlaki Pita Pockets

1 pound boneless skinless chicken breasts, cut into bite size pieces
Vinaigrette or Greek dressing (my favorite is Newman's Own-Family Recipe Italian)
For the salad: lettuce, tomatoes, feta cheese (I prefer sheep's milk feta), olives, onions
whole wheat pita pockets

Marinate the chicken in the dressing for 2-3 hours or overnight.
In a large skillet pour in the chicken and marinade. Cook for 10-15 minutes on medium heat until chicken is cooked all the way through. While the chicken is cooking prepare your salad.
Mix the salad ingredients together in a big bowl.
Cut each pita pocket in half and warm for 20 seconds in the microwave.
To assemble the pita pockets put in about 1/2 cup of the salad and 4 -5 bite size pieces of chicken. Then top with a small amount of the dressing. Enjoy!





BBQ Chicken Pizza


1 Whole Wheat Pizza Crust (either from dough or already prepared)
1/2 cup Blue Cheese Dressing ( I prefer Marie's or Rootie's)
1 1/2 cups shredded cooked chicken
1/2 cup BBQ sauce
1/4 cup crumbly blue cheese
3/4 cup grated mozzarella cheese
1/2 cup grated cheddar cheese

Lightly grease the pizza pan and place your dough or crust on it. Then spread the blue cheese dressing down as your sauce. Next mix the BBQ sauce with the shredded chicken in a small bowl. Now put the chicken evenly across the crust. Next, top with all three cheeses mozzarella, cheddar and crumbly blue cheese. Bake at 400 degrees for 15-20 minutes or until the cheese is slightly browned and bubbly.You can add any vegetables you want to this pizza. You might also want sautéed onions or bacon too! Be creative! Enjoy!

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