Our favorite pizza - Pizza Margherita

Not sure if anybody still uses this blog but here is a recipe we've been using for a few months. In the past we'd get pizza once a week and spend $20. I make this on Thursday nights and then we aren't tempted to order out all weekend. Saves a ton of dough. Pun intended :) P.S. This was originally a recipe I found in a weight watchers book. Sorry it's such a long one, but it is worth all the steps!

Pizza Dough

Makes 4 servings
1 cup warm water
½ t Honey
2 t active dry yeast
2 cups plus 2 T flour
¾ t salt
1. Mix ¼ cup of the water with the honey, yeast, and enough of the flour to make a thin batter. Place the batter in a warm area and cover with plastic wrap or a damp towel. Allow the batter to sit for one hour, or until it becomes frothy and increases in bulk.
2. Add ½ cup of the water, the remaining flour, and salt to the batter. Knead at medium speed in an electric mixer fitted with a dough hook, adding the remaining water as necessary until a smooth elastic dough develops, about 8-10 minutes. The dough should cleanly pull away from the sides of the bowl.
3. Spray a large bowl with nonstick spray; put the dough in the bowl. Cover loosely with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour. When pressed with a finger, the dough should hold the impression for a few seconds.
4. Turn out the dough on a lightly floured counter; knead briefly to release the air in the dough. Divide the dough into 4 equal pieces and shape each into a ball. Place on a baking sheet; cover the balls with plastic wrap and let rise a second time in a warm spot, about 30 minutes.

Pizza Margherita

1 pound plum tomatoes, sliced
2 ½ T olive oil
¼ t salt
5 fresh basil leaves, cut into thin strips
½ t chopped oregano
3 garlic cloves, minced
¼ cup cornmeal
1 recipe pizza dough
¼ pound mozzarella cheese, shredded
¾ cup tomato sauce
4 t parmesan cheese

1. Preheat oven at 275 degrees. Toss together the tomatoes, 1 T of the oil, and the salt in a bowl. Place the sliced on a rack in a roasting pan; roast until dry, but still flexible, 2 ½ - 3 hours. Combine the remaining 1 ½ T oil, half of the basil, the oregano, and garlic in a bowl.
2. Raise the oven temperature to 500 degrees. Sprinkle 2 baking sheets with cornmeal. With your fingers flatten each pizza dough ball into an 8 inch round. Place the rounds on the baking sheets. Top each with the basil mixture and arrange the tomato and mozzarella cheese around the outer edges. Spread the tomato sauce in the center of each pizza, leaving a 1 inch rim, then sprinkle the remaining basil, and the parmesan cheese. Bake until the crusts are browned and crisp, 7-8 minutes.

Saucy Chicken with Mushrooms - Kathy Jano

3 Chicken Breasts (boneless)
1 Can of Cream of Chicken Soup
1/2 C. Cooking wine
1 Can Mushrooms
2 T Butter (Melted) or Olive Oil
1 t Woschetshire
1 t Rosemary
1/4 t Garlic Powder
I actually didn't put the garlic in because I forgot, but I don't think it was missed.
 
Cook in the crockpot for 4-5 hours on high.

Spaghetti Pie - Michelle Dalton

Whole wheat spaghetti
1/2 pound ground beef
1/4 cup broccoli puree
¼ cup spinach puree
1/4 cup carrot puree
1 large egg white
2 tablespoons grated parmesan
2 cloves garlic chopped
2 cups bottled tomato or spaghetti sauce
1 cup lowfat cottage cheese
1/2 t salt
1/4 t pepper
1 cup shredded mozzarella

1. Preheat oven to 350F. Coat a 9 inch pie plate with cooking spray
2. Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Drain in a colander (Skip this step if you have leftover pasta)
3. In a small bow, mix the ground beef with the broccoli puree, egg white, parmesan and garlic. Form the mixture into 1/2 inch balls
4. In a large bowl, stir the cooked pasta, tomato sauce, cottage cheese, carrot and spinach purees, and salt and pepper. Spoon the mixture into the pie plate and smooth the top. Scatter meatballs on top and sprinkle with mozzarella. Bake, uncovered until the center is firm and the cheese is bubbly, 25 – 30 minutes.

Note: the basic recipe is from the book Deceptively Delicious by Jessica Seinfeld, but some of the things in here are my adaptations.

Chicken Enchiladas - Michelle Dalton

1 can Cream of Chicken Soup
1 small can chopped Green Chilies
1 can Green Enchilada Sauce
½ cup Milk
2 cooked, shredded Chicken breasts
Couple dollops of sour cream - optional
Shredded Colby jack or cheddar cheese
4 soft wheat tortilla shells
1 cup frozen sweet corn

Mix cream of chicken soup, chilies, milk, sour cream, cheese, corn, and chicken in bowl. Pour enchilada sauce on plate. Lay tortillas in enchilada sauce on both sides and fill with soup mixture. Roll and put in glass baking dish. Repeat with all 4 tortillas (or however many you can make with the amount of filling you have). Pour left over sauce from plate over rolled enchiladas. Sprinkle with a little more cheese. Bake at 350 degrees for about 15-20 minutes - just until is an even temperature.

Note - I also like to put vegetable purees in this one - several heaping tablespoons of mashed squash, yams, or even some spinach or peas add a lot of nutrition and don't detract from the flavor.

Sweet Pulled Pork - Stake RS Broadcast Dinner 09

2 and 1/2 pounds pork loin
1 cup salsa - your choice of heat and brand, we used Ortega chunky salsa medium heat
1/2 cup of brown sugar

Combine all three ingredients in a crockpot and cook on high for 5-6 hours. Remove fat from pork loin and then shred pork with two forks.

Serve on tortillas with lettuce, cheese, salsa and sour cream

Basic Crepe Recipe - Erin Dangerfield

2 Tbsp. butter, melted
1/2 cup of milk
1/2 cup of water
2 eggs
1 cup flour
1 pinch of salt

Mix butter, milk, water, and eggs in bowl.  Add flour and salt. Mix well.  Heat a medium, nonstick skillet over medium-high heat.  Blace a ladleful of crepe batter into center of pan, tilting to coat the bottom. cook until golden brown on one side, turning once, 2 to 5 minutes.  Continue with remaining batter.

Fruit Fillings for Crepes:
Mix equal amounts of both vanilla yogurt and cool whip (depending on how many crepes you are making) together in a bowl.  Place mixture in crepe, add cut up strawberries or any other fruit, and roll up the crepe.  Sprinkle crepe with powdered sugar.

In a small saucepan over low heat, melt 1/2 cup chocolate chips, stirring constantly.  Remove from heat.  To assemble, spread some melted chocolate on one side of the crepe.  Place a line of overlapping strawberries down the center of the crepe and roll it up.  Top with whipped topping and drizzle with a bit more chocolate.  Repeat with remaining crepes. 

Meat Filling for Crepes:
Saute chicken (chopped), let cool some and add 4 oz cream cheese.  Add mushroom and green onions, garlic salt and a dash of pepper.  Mix well and spoon into crepes, place in a 9x13 pan and bake at 350 for 10-15 minutes until warm.  IN a saucepan over medium heat, mix 1 can of cream of chicken soup, 4 oz cream cheese, and 1 soup can of milk.  Heat until warm and drizzle over crepes before serving.  Serve with wild rice on the side. 

Cranberry Chicken - Kathy Jano

IN sauce pan heat together cranberry sauce, ketchup (1/4 cup to can of cranberry), brown sugar at personal discretion and diced onions.  When saucy baste chicken and bake.

Fattoush - Kathy Jano

Lettuce
Tomato
Onion
Parsley
Mint
Zatter (found at Arabic store)
Vinegar
Olive oil
Toasted or fried pita bread
Salt to taste

Frying pita bread:
put a good amount of oil in sauce pan and heat up.  When it is hot put in pieces of pita bread.  Watch carefully and take out just as it's browning slightly. 

Lion House Sweet and Sour Meatballs - Erin Dangerfield

Sauce: combine ingredients and heat over stove until smooth and sugar is dissolved.
1/2 cup brown sugar
1/4 cup vinegar
1 tsp mustard
1/4 cup barbeque sauce
1 tsp. Worcestershire sauce

Meatballs: combine all ingredients and form into golf ball sized meatballs.  Arrange ina casserole dish.
1 1/2 pounds ground beef or ground turkey
3/4 cup rolled oats
2 eggs, slightly beaten
1/2 cup onion, chopped
1/2 cup milk
1 tsp salt
1/8 tsp pepper
1 tsp worcestershire sauce

Pour sauce over meatballs in casserole dish and bake at 350 degrees for about 30 minutes.  Serve over rice.

German Pancakes aka "Puffy Pancakes" - Erin Dangerfield

1 cup flour
1 cup milk
6 eggs
1/2 tsp salt
1 cube butter (1/2 cup)
Cinnamon

Preheat oven to 425 degrees.  While preparing mixture, melt cube of butter in 9x13 pan in the oven-remove as soon as butter is comepletely melted. 

Mix flour, milk, eggs, and salt until smooth and pour into pan w/butter.  Sprinkle cinnamon over the top.  Bake for 25 minutes.  Serve with syrup or jam.

Pepperoni Bread by Rhodes Shellie Schultz

Servings: 8
• 12 Rhodes Dinner Rolls or 1 Loaf Rhodes Bread Dough, thawed & risen(I use Kroger Brand)
• 2 tablespoons butter, melted
• 1/4 teaspoon oregano
• 1/2 teaspoon parsley flakes
• 1/4 teaspoon seasoned salt
• 4 ounces sliced pepperoni
• 1 cup grated mozzarella cheese
Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x18-inch rectangle. Combine butter with seasonings. Brush mixture on dough, reserving a small amount to brush on top later. Arrange pepperoni on top of seasoning mixture and sprinkle with cheese. Beginning with a long side, roll up dough jelly roll style. Tuck ends under and place, seam side down, on a large sprayed baking sheet. Using a sharp serrated knife cut several vents in the top. Brush with reserved seasoning mixture. Cover with sprayed plastic wrap and let rise for 30 minutes. Remove wrap and bake at 350F 20-25 minutes.

Taco Salad - Tara Giordano

1 lb. ground beef
Taco seasoning packet
Romaine lettuce, chopped
2 tomatoes, chopped
¼ onion, chopped
1 can red kidney beans, rinsed and drained
½ can corn, drained
Shredded cheddar cheese
Dressing of your choice…we usually use Thousand Island or Ranch.
Crushed tortilla chips for the top of the salad

Brown beef and drain the grease from the pan. Add taco seasoning as directed on the package.
Combine all of the ingredients and toss. Use as much or as little dressing as you like.

Santa Fe Chicken and Rice - Tara Giordano

¾ lb chicken breast, cooked and seasoned with salt and pepper
1 8 oz. Jar salsa
1 C. corn
1 15 oz. can black beans, rinsed and drained
2 C. cooked rice
Cheese, about ½ lb
Toppings listed below

Mix the first 5 ingredients together, pour into an 8x8 pan. Top with cheese…I like cheddar or Monterey jack on this.

Heat in the oven at 350 degrees for about 30 minutes until the cheese has melted and everything is heated through.

We also like to put different toppings on it; sour cream, more salsa, guacamole, and black olives.

Meatball Subs & Oven Fries - Kristin Price

Meatballs:
1 ½ lbs. ground sirloin,
1 large egg, beaten,
1 c. Italian bread crumbs,
4 cloves garlic, crushed and minced,
½ t crushed red pepper flakes,
2 t Worcestershire sauce,
¼ c. flat-leaf parsley leaves, chopped,
¼ c. grated Parmesan

Preheat oven to 450 degrees. Place ground sirloin in large mixing bowl and punch well in middle of meat. Fill well with egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese and salt and pepper. Mix until combined. Divide into 4 equal parts, roll each part into 4 balls and space equally on a nonstick baking sheet. Roast in oven about 12 minutes.

5 Minute Marinara Sauce

2 T olive oil,
 4 cloves garlic crushed and chopped,
½ t crushed red pepper flakes,
2 T chopped fresh parsley,
½ t dried oregano,
1 can tomatoes or tomato sauce,
salt and pepper

Heat medium saucepan over medium heat. Add oil and garlic. When garlic sizzles, add herbs and crushed red pepper. Stir in tomatoes and season with salt/pepper. Bring to boil, reduce heat and simmer until meatballs are done.

Oven Fries


4 medium white potatoes, cut into 8 wedges lengthwise, olive oil, coarse salt and pepper

Drizzle potatoes with generous pour of olive oil. Toss with seasonings. Place on non-stick baking sheet and roast 20 minutes.

4 Crusty sub rolls, 2 ½ c. provolone cheese, basil for garnish

Combine meatballs and sauce. Pile into rolls. Top with shredded cheese and broil to melt cheese. Top with basil. Serve with fries.

Grilled Brushetta Chicken - Michelle Dalton

4 small boneless skinless chicken breast halves
1/4 cup Kraft Sun-Dried Tomato Vinaigrette Dressing, divided
1 tomato, finely chopped
1/2 cup Shredded Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.

TURN chicken over; place, cooked-side up, on foil on grill. Top with tomato mixture. Close lid. Grill 8 min. or until chicken is done (165ºF).

Porcupine Meatballs - Michelle Dalton

1 pkg. beef Rice-a-roni
1 lb. ground beef
1 egg, beaten
2 1/2 c. hot water

Mix together ground beef, Rice-a-roni and egg. Shape into small balls. Brown on all sides in skillet. Combine contents of beef seasoning packet with hot water. Pour over meat. Cover and simmer 30 minutes. Thicken gravy if desired.

Chicken and Sweet Potato Curry - Michelle Dalton

1 cup white rice
2 tablespoons vegetable oil
1 medium sweet potato, peeled, cut in half lengthwise, then thinly sliced into half moons
Salt and freshly ground pepper
1 rounded tablespoon mild curry paste or 2 tablespons curry powder
2 lb chicken tenders, cut into bite size chunks
1 large yellow onion, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
1 tablespoon all purpose flour
2.5 cups chicken stock or broth
1/2 cup heavy cream or half and half
1/4 cup prepared mango chutney
1 10 oz box frozen peas
1/4 cup fresh cilantro leaves, chopped

Prepare rice according to instructions OR Heat 2 cups of water to a boil in a pot, then add the rice, stir and return to a simmer. Reduce the heat to medium low and cook for 18 minutes or until tender. Preheat a large, deep skillet over medium-high heat with the vegetable oil. Add the sweet potato to the skillet, season with salt, pepper, and curry and cook, stirring frequently, for 3-4 minutes or unitl lightly browned. Scoot the potatoes over to one side and add the chunks of chicken, season with salt and pepper and cook, browning slightly for 3 minutes. Add the onions and bell peppers and toss to combine. Add the flour and continue to cook for 1 minute. Add the chicken stock, cream, and mango chutney. Bring to a simmer, and cook for 10 minutes or until the chicken and potatoes are cooked through and the sauce has thickend. Add the peas and cilantro and simmer for 1 minutes to heat the peas through. Serve over the rice.

Chicken Club Squares - Michelle Dalton

2 cups Bisquick

1/3 cup mayo

1/3 cup milk

2 cups cubed cooked chicken

2 medium green onions, sliced (2 T)

6 slices bacon, crisply cooked and crumbled

1/4 cup mayo

1large tomato, chopped (1 c)

1 cup shredded colby-jack cheese

1. Heat oven to 450 degrees. Grease cookie sheet. Mix Bisquick, 1/3 cup mayo and the milk until soft dough forms. Roll or pat dough into 12x8-inch rectangle on cookie sheet. Bake 8-10 minutes or until golden brown.

2. Mix chicken, onions, bacon, and 1/4 cup mayo. Spoon over crust to withing 1/4 inch of edges. Sprinkle with tomato and cheese.3. Bake 5-6 mintues or until chicken mixture is hot and cheese is melted.

The Whole Enchilada - Shellie Schultz

The Whole Enchilada

TIP - The pie can be assembled up to 4 days ahead and refrigerated. If chilled, increase baking time by 10 minutes.

Prep. 10 min. Cook 20 min.
Bake 40 min. Stand 5-10 minutes
Good with a tossed salad
FILLING:
1 cup chopped green or red bell pepper
1 Tbsp olive oil
1 lb ground turkey we do use very lean ground beef as an alternative
2 tsp ground cumin
1 can (14-15 oz) cut tomatoes with garlic and onion
½ cup enchilada sauce (from can or jar)
1 can (4 oz) chopped green chilies
1 cup frozen corn kernels
¾ cup pitted black olives sliced
4 round 8 inch corn or flour tortillas – 12 inch works better in some pans
1 bag (8 oz) light four cheese Mexican blend (2 cups)

Accompaniments: sour cram, shredded lettuce, additional black olives
Have ready a round 3 qt glass baking dish (casserole)
Heat oil in a large, deep heavy-bottomed skillet over medium heat. Add chopped bell pepper and sauté 3 to 4 minutes. Add turkey and cook, breaking up chunks with a wooden spoon, 5 minutes or until meat is no longer pink. Sprinkle with cumin, add tomatoes, enchilada sauce and chopped green chilies.
Stir until simmering, let simmer 10 minutes to develop flavors. Remove from heat and stir in corn and olives.
Heat oven to 350 degrees
To Assemble: Line bottom of baking dish with 2 tortillas. Top with half the filling and about 1/3 the cheese. Top with another tortilla, the remaining filling, half of the remaining cheese, then the remaining tortilla.
Cover with lid or foil and bake 30 minutes. Uncover, sprinkle with remaining cheese and bake 10minutes longer until cheese melts and filling bubbles. Let stand 5 to 10 minutes before cutting in wedges. Serve with Accompaniments.

Serves 6: Per serving (without accompaniments) 362 cal. 28 g pro. 28 g car., 3 g fiber., 17 g fat.,
(6 g saturated fat), 69 mg chol., 1119 mg sod

Pork Chops and Rice - Robin DeFrank

Pork chops
1c. White Rice
½ c. Whole Wheat
½ c. Brown Rice
1 packet Dried Onion Soup Mix
1 Small Can Mushrooms
4 c. Water

Preheat Oven to 350°
Spray Pan. Put the Grains on the bottom.
Arrange Pork Chops on top.
Arrange Mushrooms on top, and then pour soup mix evenly over the top.
Add Water. Mix soup mix on top of the Pork Chops in with Water.
Bake at 350° for an hour.