- 1 (12-inch) prebaked pizza crust (I used Mama Mary’s Whole Wheat Pizza Crust)
- 1 cup prepared mashed sweet potatoes
- 1 1/2 cup shredded Italian Blend cheeses
- 1 large white onion, thinly sliced
- 1 tablespoon oregano leaves
- Kosher salt
- Freshly ground pepper
- 4 ounce(s) thinly sliced soppressata*, cut into ribbons
- 1/4 cup balsamic vinaigrette dressing^
- Preheat the oven to 450 degrees F. Set a pizza stone on the bottom of the oven (alternatively, the pizza can be baked directly on the oven rack).
- Spread the sweet potatoes over the pizza crust. Top with the cheeses, onion, seasonings and soppressata. Drizzle balsamic vinaigrette over top. Slide the pizza onto the stone and bake for about 15-20 minutes, until bubbling and golden in spots. Cut into wedges and serve.
GET AWAY FROM THE RED MEAT TACO AND TRY THIS SPICY DELIGHT! COOKING MAINLY IN THE CROCK POT ALLOWS YOU TO GET YOUR OTHER WORK DONE WHILE DINNER IS ON!
3 Chicken Breasts
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 small onion sliced thin and cut in half
1 can cream of chicken soup
1 cup water
1 (15oz) can black beans, drained and rinsed
1 cup uncooked minute brown rice
1 Tbsp Cumin
1 cup shredded cheddar
1 cup salsa
8 flour tortillas (or whole wheat tortillas)
Place first seven ingredients in Crock Pot and cook on LOW for 5 hours. Take out chicken and dice. Add brown rice and cumin; return diced chicken to the crock pot and cook another hour. Place a generous scoop of chicken and rice mixture into the center of a flour tortilla. Top with shredded cheese and salsa. Wrap up and serve.
MY HUSBAND LIKES HIS IN A WRAP BUT MINE ALWAYS FALL APART SO I SERVE MINE “OPEN” WITH SOME WHITE CORN TORTILLA CHIPS. ROUND OUT THE MEAL WITH A FRESH VEGETABLE SALAD!
CREATE YOUR OWN BEER BATTER FISH FRY AT HOME. I MADE MINE WITH HADDOCK FILETS WITH A SIDE OF OVEN ROASTED POTATOES AND SQUASH AND BROCCOLI SLAW!
FOR THE FISH FRY:
24 oz frozen haddock filets (semi-thawed)
1 cup all purpose baking mix (like Bisquick)
Beer of your choice (I had Coors Light on hand)
dash of garlic salt and fresh ground pepper
2 Tbsp oil
In a small mixing bowl, combine baking mix with beer, adding a little beer at a time and mixing well until a somewhat thick pancake batter consistency. Add salt and pepper and mix well. Heat the oil in a large skillet over medium-high heat. Dip haddock into batter coating well and add to skillet. Cook about 5-7 minutes, turn and repeat until golden brown on both sides.
FOR THE ROASTED POTATOES AND SQUASH:
3 POTATOES* CUT INTO WEDGES OR CUBES
2 CUPS CUBED BUTTERNUT SQUASH (I PURCHASED READY MADE TO SAVE TIME)
2 CUPS SWEET RED PEPPER, COARSELY CHOPPED
1 ONION CUT INTO WEDGES
1/4 CUP SUNFLOWER SEED KERNELS
1/4 CUP ITALIAN OR GREEK SALAD DRESSING
PREHEAT OVEN AT 400 DEGREES F. CUT UP ALL THE VEGETABLES AND SPREAD OUT ON A FOIL LINED COOKIE SHEET. SPRINKLE SEEDS AND SALAD DRESSING OVER TOP. PLACE IN HOT OVEN AND BAKE WHILE PREPARING THE FRIED FISH.
*REMEMBER TO USE SWEET POTATOES WHENEVER POSSIBLE IN PLACE OF WHITE POTATOES FOR IMPROVED NUTRITION.
BROCCOLI SLAW MADE EASY:
1/2 (12 oz) Package Marketside Broccoli Slaw
2 – 4 Tbsp Kraft Coleslaw Dressing
dash salt and pepper if desired
MY HUSBAND WOULD HAVE LIKED A LITTLE MORE BATTER ON THE FISH SO I WILL TRY A THICKER BATTER OR DOUBLE DIPPING ANOTHER TIME AFTER FRYING ONCE!
THIS IS A GREAT RESTAURANT MEAL MADE AT HOME KEEPING FAT LOW BY USING MINIMAL OIL RATHER THAN DEEP FAT FRYING. KEEP SALAD DRESSINGS TO A MINIMUM AND ADD MORE IF NEEDED .
ONE MORE LEFT OVER CHICKEN BREAST MADE MY HUSBAND THE ENVY OF ALL HIS COWORKERS AT THE LUNCH TABLE!
START OFF WITH GARLIC MAYO:
1 tsp minced garlic
1/4 c mayonnaise
1/4 c plain nonfat yogurt
freshly ground black pepper to taste
SLATHER SOME OF THAT ON ONE HALF OF THE CIABATTA ROLL THEN TOP WITH:
A very thin slice of red onion
1/2 c sliced roasted red peppers
1 left over chicken breast sliced in half (about 1/4-1/2 inch thick)
YOU WILL FEEL LIKE YOU JUST STOPPED AT A VERY FANCY RESTAURANT FOR LUNCH!
WHEN GRILLING, BAKING OR MAKING CHICKEN IN THE CROCK POT ALWAYS MAKE A LITTLE EXTRA TO TREAT YOURSELF LATER!
A HEARTY MEAL MADE EASY USING THE CROCK POT!
1 pkg of your favorite rice mix (I used Rice-A-Roni Broccoli AuGratin)
1 1/2 c fresh or frozen green beans
1/4 c low-fat sour cream or yogurt
1 onion, sliced into thin rings
2-3 pound pork loin roast
1 1/2 tsp paprika
1 1/2 tsp garlic salt
1/4 tsp freshly ground pepper
1/2 c chicken broth
Prepare rice according to directions. Add green beans and sour cream. Set aside until last hour of slow cooking. Place onion in slow cooker. Coat roast with seasonings. Place in slow cooker. Add broth. Cook on LOW 6 hours. In the last hour of cooking, take out roast and most of the juice. Put rice mixture in the bottom of the crock pot. Slice roast into chops and place over rice. Add juice and complete cooking.
Serve with a fresh salad – ENJOY!
MAKE THIS DISH IN THE SLOW COOKER AND ADD THE RAVIOLI AT THE END FOR A SUPER EASY DINNER!
25 oz cheese ravioli prepared as directed
14 oz hot Italian sausage (I used turkey sausage to cut the fat)
1 1/2 c sliced fresh mushrooms
1 onion, chopped
1 (28 oz) can diced tomato with basil and garlic
1 (7.5oz) jar marinated artichoke hearts, drained and quartered
4 oz Gorgonzola crumbles
Place sausage, mushrooms, onions, tomatoes and artichoke in slow cooker. Cook on LOW 5-6 hours. Cut up sausage. Cook ravioli, drain and add to slow cooker. Serve in bowls topped with Gorgonzola and Parmesan cheeses.
FOR THICKER SAUCE ADD 1/4 C TOMATO PASTE NEAR THE END OF COOKING WHILE BUBBLING.
SERVE WITH A BIG SALAD AND SOME WHOLE GRAIN ROLLS.
WHAT TO DO WITH A LEFT OVER CHICKEN BREAST? CUBE IT UP AND ADD:
1/4 c sunflower kernels
1/4 c diced orange, red or yellow pepper
1/4 cup diced red onion
1/4 cup diced grape tomatoes
1 garlic clove, minced
1 Tbsp diced jalapeno pepper
MIX WITH 1/4 c MAYONNAISE + 1/4 c PLAIN NONFAT YOGURT
IF I HAD AVOCADO I WOULD HAVE ADDED THAT AND PERHAPS SOME OLIVES. THE POSSIBILITIES ARE ENDLESS!
I SERVED MY WARMED ON CIABATTA ROLL WITH A SLICE OF PEPPER JACK CHEESE AND ADDED A LETTUCE LEAF!
Preheat oven to 475°.
Place squash on a nonstick jelly-roll pan coated with cooking spray. Bake at 475° for 20 minutes or until tender, turning after 10 minutes.
Combine water and wine in a saucepan; bring to a simmer. Keep warm over low heat.
Add onion and oil to fry pan; sauté 10 minutes or until onion is tender. Add garlic; sauté 1 minute. Add rice to pan; sauté 1 minute. Stir in wine mixture and spice packet; bring to a boil over medium heat. Reduce heat, and simmer over low heat, uncovered, for 10 minutes. (Do not stir; rice will have a liquid consistency similar to stew.) Stir in the squash, bacon pieces, cheese, salt, and pepper. Cover let stand 10 minutes (rice will continue to cook). Sprinkle with pine nuts. Garnish with tarragon sprigs, if desired.