Homemade Pizza

Dough Recipe
*start making the dough 2 1/2 to 3 hours before you want to eat*

INGREDIENTS:

• 1 1/2 cups flour (can replace up to half of this with whole wheat flour)
• 1 tsp salt
• 3/4 tsp active dry yeast
• 1/2 cup lukewarm water (may need up to 1 or 2 Tbs more)
• 1 Tbs olive oil

DIRECTIONS:

1. Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball.
2. Knead it for just a minute or two. Lightly oil the bowl (a spritz of cooking spray will do the trick) where you had mixed it, dump the dough in, turn it over so all sides are coated, cover it in plastic wrap, and laeve it undisturbed for an hour or two, until it has doubled in size.
3. Dump it back on the floured counter, and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes.
4. Sprinkle a pizza stone or baking sheet with cornmeal and preheat your oven to its top temperature. Roll out the pizza, add your toppings, and bake for about 10 minutes, until it is lightly blistered.

Toppings:

Toppings are up to you! I use whatever we have on hand. Tonight I used marinara sauce from a jar, pepperoni, green peppers and some leftover 'pizza blend' shredded cheese. Sometimes I go healthy instead and use a homemade sauce and top it with spinach and artichoke hearts (and cheese, of course).

Cheesy Chicken Pepper Pasta

INGREDIENTS:

• 1 Tbs olive oil
• 1 lb skinless, boneless chicken breast halves, cut into strips
• 1 red bell peppers, sliced
• 2 cups milk
• 1/2 cup butter
• 16 oz shredded Muenster cheese
• 1 clove garlic, minced
• 1/4 tsp garlic powder
• 2 Tbs cornstarch
• 1 lb linguine pasta

DIRECTIONS:

1. In a large skillet over medium heat, warm olive oil and add chicken. Saute until it begins to turn golden brown. Add red bell peppers and cook until they become limp, cover and simmer.
2. In a medium saucepan over high heat, combine milk, butter, cheese and garlic. Stir constantly for about 10 minutes to avoid burning.
3. Sauce should now have a thickened sauce-like consistency. If not, add cornstarch in 1 tsp increments until desired consistency is reached.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente. Drain.
5. Once the sauce is complete, combine it with the chicken and peppers mixture. Add garlic powder to taste.
6. Pour sauce over hot pasta and serve.

Pasta e Fagioli

INGREDIENTS:

• 2 Tbs olive oil
• 1 medium yellow onion
• 4 cloves garlic
• 4 medium carrots
• 3 stalks celery
• 1/2 Tbs dried parsley
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper
• 1 can (15 oz) kidney beans
• 1 can (15 oz) white beans
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 cup frozen green beans
• 2 tsp chicken base
• 3 cups water
• 6 oz dry pasta
• Salt and pepper to taste
• 5 oz shredded Italian cheese

DIRECTIONS:

1. Chop the garlic, onion, celery and carrots. Place them in a large pot with 2 Tbs of olive oil and cook over medium heat until the onions become transparent (3-5 minutes).
2. Add the herbs (parsley, basil, oregano, red pepper), the canned items (beans, diced tomatoes, tomato sauce) and the frozen green beans. Drain the beans but not the tomatoes before adding the pot. Stir everything together and bring it up to a simmer.
3. Add the chicken (or vegetable) bouillon and 3 cups of water. Stir it up a bit to dissolve the bouillon. Add the dry pasta and bring the pot up to a simmer. Add a lid and let simmer for about 10 minutes or until the pasta is fully cooked. Stir the pot occasionally as it simmers to prevent the pasta from sticking to the bottom.
4. Give the dish a quick taste and adjust the seasoning to your liking. Ladle the Pasta e Fagioli into a bowl and top with shredded Italian cheese (parmesan, romano or asiago).

Tuna Pasta Salad with Peas

INGREDIENTS:

• 12 oz bow tie pasta
• 5 oz can chunk light tuna in water
• 1 medium lemon, juiced
• 1/2 cup diced onion (yellow, purple or green)
• 1/2 tsp salt
• Fresh ground black pepper, to taste
• 3/4 cup light mayonnaise
• 2 cups frozen sweet peas

DIRECTIONS:

1. Take 2 cups of peas out of the freezer and let thaw on the counter. Cook the bow tie pasta according to the package directions (boil 5-7 minutes). Drain in a colander and let cool.
2. As the pasta is draining and cooling, combine the rest of the ingredients (peas, tuna, mayonnaise, lemon juice, onions, salt and pepper). Adjust the lemon juice, salt and pepper to taste.
3. If your pasta is still hot when you are finished combining the rest of the ingredients, run cold water over it until it has cooled down. Make sure to drain the pasta well before combining it with the rest of the ingredients. Stir the pasta into the pea/mayonnaise mixture until it is well coated. Refrigerate until you are ready to serve.

*You can put the frozen peas directly into the salad without thawing them first as long as you do not plan on serving the salad right away.

*If you want your tuna to stay in chunks, add it last (after the pasta).

Beef Fajitas

INGREDIENTS:

• 1 lb beef (flank steak or thin strips)
• 5 Tbs vegetable oil, divided
• 2 Tbs lime juice (or 1 lime)
• 2 cloves garlic
• 1 bunch fresh cilantro
• 1/2 Tbs chili powder
• Salt and pepper to taste
• 2 medium green bell peppers
• 1 medium red bell pepper
• 1 yellow onion
• 6 (6 inch) tortillas
• 8 oz sour cream
• 1 medium avocado (optional)

DIRECTIONS:

1. The night before: Combine 3 tbs of vegetable oil with the lime juice, chili powder, garlic (minced), a handful of cilantro (chopped) and about 1/8 tsp of salt. Mix it up - add the beef and stir to coat the meat. Cover and keep in fridge until you are ready to cook the next day.
2. Clean and thinly slice the bell peppers and onion. Heat a large, heavy bottomed skillet with 2 tbs of vegetable oil over very high heat (as high as it will go without the oil smoking). Toss in the sliced vegetables, season with salt and pepper and cook them until the edges get brown and carmelized. Remove them from the pan and set aside.
3. Toss the meat, marinade and all, into the same hot skillet. Stir and cook until the meat is fully cooked.
4. Prepare a fajita assembly line with the tortillas, meat, vegetables, sour cream, fresh cilantro and sliced avocados.

Baked Ziti

INGREDIENTS:

• 1 package ziti noodles
• 1 lb ricotta cheese
• 1 lb mozzarella cheese
• 1 egg
• Pepper to taste
• 1 jar spaghetti sauce

DIRECTIONS:

1. In bowl, mix cheeses, egg, pepper and cooked noodles.
2. Line casserole dish with 1/2 spaghetti sauce. Pour noodle mixture into dish.
3. Pour remaining sauce on top. Sprinkle with extra mozzarella.
4. Bake at 350° for 30 minutes.

Chicken Tortellini Bake

INGREDIENTS:

• 16 oz package cheese tortellini
• 1 Tbs oil
• 2 cups chicken cut into bite size pieces (about 2 chicken breasts)
• 3 green onions, finely chopped, white and green parts
• 2 Tbs flour
• 8oz (1 cup) chicken broth
• 8 oz sliced fresh mushrooms
• 3/4 cup sour cream
• 8 oz (2 cups) shredded Monterey jack cheese (or any combination of cheeses)

DIRECTIONS:

1. Bring a large pot of water to boil and cook tortellini for 2-3 minutes (cook longer if you use frozen tortellini). Drain and set aside.
2. Heat the oil in a large non-stick skillet over medium heat. Brown the chicken for 1-2 minutes. Add the mushrooms and green onions, cooking until chicken is done and mushrooms are golden brown.
3. Sprinkle flour over mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened.
4. Spray a 9x13 pan with cooking spray. Pour tortellini in pan. Sprinkle half of the cheese over the tortellini. Put the cooked chicken/sauce mixture on top. Sprinkle the remaining cheese over the top.
5. Cover with tin foil and bake at 350° for 30 minutes. Uncover and bake for an additional 15 minutes, until bubbly and golden brown around the edges.

Chicken Chalupas

INGREDIENTS:

• Flour tortillas
• 3 cups cooked chicken, shredded
• 1 qt sour cream
• 2 cans cream of chicken soup
• 12 Tbs salsa
• 2 lbs grated cheese

DIRECTIONS:

1. Mix together sour cream, soup, salsa and 1/3 of cheese.
2. Set aside 3/4 of the mixture. Add 1/2 cup water to the 1/4 of the mixture not set aside. Add chicken and a small can of green chilies (optional) to the larger mixture.
3. Fill tortillas (about 1/2 cup) with the large mixture, roll and place in pan.
4. Spread the rest of the sauce (small mixture) over the tortillas, then put the rest of the cheese on top.
5. Bake at 350° for 40 minutes.

*For the chicken, I throw in some frozen chicken breasts in the crockpot with some El Pato sauce in the morning and cook on low for 8 hours

BBQ Chicken Pasta

INGREDIENTS:

• 1 Tbs extra-virgin olive oil
• 2 boneless, skinless chicken breasts, cut into bite-size chunks
• 1 red onion, diced
• 3 cups water
• 2 1/2 cups chicken broth
• 1/2 tsp salt
• 12 oz penne pasta
• 2/3 cup barbecue sauce
• 1/3 cup sour cream
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese

DIRECTIONS:

1. In a large 12-inch nonstick skillet, heat olive oil over medium heat. (you could also use a large pot if you don't have a skillet of this size)
2. Once hot, add the chicken & onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove chicken and onions onto a plate and set aside.
3. In the same skillet, add water, chicken brother, penne and salt. Bring to a boil and simmer for 12-15 minutes, until the liquid is almost absorbed, the pasta is tender, and the mixture is thick & syrupy.
4. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions, and shredded cheese. Stir to combine and cook until everything is heated through.
5. Serve immediately and garnish with additional red or green onions and shredded cheese.

Angel Chicken

INGREDIENTS:

• 6 boneless, skinless chicken breasts
• 1/2 cup melted butter
• 1 package Good Seasons Italian salad dressing mix
• 1 can golden mushroom soup (or cream of chicken)
• 1/2 cup chicken broth
• 4 oz cream cheese
• Pinch of dried onion
• 1/4 tsp ground garlic (optional)

DIRECTIONS:

1. Cut chicken breasts into fourths so the flavor can be absorbed into all the pieces. (Boneless, center-cut pork chops are also good)
2. Place chicken in crockpot. 
3. Mix together butter, dressing mix, soup, broth, cream cheese, onion and garlic. Pour over chicken.
4. Cook on low for 4-6 hours.
5. Serve over angel hair pasta.

Ruth's Casserole

INGREDIENTS:

• 1 lb ground beef
• 4-5 potatoes
• 1-2 cans green beans
• 2 cans tomato soup

DIRECTIONS:

1. Brown beef.
2. Cook potatoes and cut into bite-sized pieces.
3. Combine ingredients and heat through.

Cowboy Quesadillas

INGREDIENTS:

• 1/2 cup white rice
• 1/3 cup black beans
• 1 cup diced cooked chicken
• 1/3 cup fresh frozen corn kernels (no need to thaw)
• 2/3 cup diced tomato
• 3 Tbs sliced green onion
• 1 1/2 cups shredded cheese (any type or combo you like)
• 1/4 cup BBQ sauce
• 6 small tortillas (fajita size, about 6")

DIRECTIONS:

Dipping Sauce: euqal part BBQ sauce and ranch dressing (optional)

1. Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese. Add BBQ sauce and stir to combine.
2. Place about 1/3 cup of mixture on half of each tortilla and fold over to close.
3. Heat a skillet to medium heat. Once hot, spray lightly with cooking spray or drizzle with canola or olive oil.
4. Place quesadillas in pan and cook 2-4 minutes or until golden brown and slightly crisp. Flip and repeat on opposite side. Cool for a few minutes and serve with BBQ-Ranch dipping sauce.

Stuffing and Cheese Chicken

INGREDIENTS:

• Chicken breasts (frozen or fresh)
• 1 slice of American cheese on each piece of chicken
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 box of your favorite stuffing

DIRECTIONS:

1. Put all in crockpot on low 4-6 hours. No mixing or anything required.

Red Potato Soup

INGREDIENTS:

• 1 1/2 lbs red potatoes, cut into 1-inch cubes
• 1/2 cup diced onion
• 2 celery ribs, diced
• 3 strips turkey bacon, diced
• 4 cups skim milk
• 2 cups water
• 1 1/2 Tbs chicken bouillon granules
• 1/2 tsp salt
• 1/4 tsp pepper
• 5 Tbs butter, cubed
• 5 Tbs flour
• 1/2 cup Half & Half
• Shredded cheddar
• Chopped green onions

DIRECTIONS:

1. Bring potatoes to a boil. Reduce heat - simmer for 10-12 minutes or until tender. Drain and set aside.
2. Saute onions, celery and bacon with a little oil in a large saucepan until tender. Drain grease, if needed. Add milk, water, bouillon, salt and pepper. Heat through - don't boil.
3. In a saucepan, melt butter. Stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. 
4. Stir into soup. Add potatoes and parsley. Heat through. Sprinkle with cheese and green onions.

Chicken Divan

INGREDIENTS:

• Broccoli
• 3-4 chicken breasts
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 cup mayonnaise
• 1 tsp curry powder
• Paprika

DIRECTIONS:

1. Boil and shred chicken.
2. Mix cooked chicken with soups, mayonnaise and curry powder.
3. Layer in baking dish: broccoli, chicken mix and cheese. Sprinkle with Paprika and bake at 350° for 30 minutes.
4. Serve over rice.

Kalua Pork

INGREDIENTS:

• Pork roast
• Kosher salt
• 1 tsp liquid smoke (optional)
• Rice

DIRECTIONS:

1. Poke lots of holes in the pork roast. Pour a bunch of kosher salt on the roast and rub it in.
2. (optional) Add 1 tsp of liquid smoke.
3. Cook in crockpot on low for 6-8 hours.
4. Shred & serve over rice

Tomato Cream Penne

INGREDIENTS:

• 1/2 jar spaghetti sauce
• 1/4 cup Half & Half
• Cooked pasta
• Parmesan cheese (optional)

DIRECTIONS:

1. Combine & eat. Delicious when topped with Parmesan cheese.