ABC & S Pizza

"ABC & S" stands for Alfredo, Bacon, Chicken, and Spinach Pizza, which is synonymous with YUM!!!

Here is what you need:

• 1 pizza crust (I used one in a can from Pillsbury)
• 1 cup alfredo sauce (I used Ragu's roasted garlic flavor)
• 1 chicken breast, cubed
• 1 cup frozen spinach, thawed and drained
• 4 slices bacon
• 1 tsp garlic, minced
• 1/4 cup parm cheese
• 1 cup mozz cheese (or a little more...wink)
• salt and pepper, to taste

Here is what you do:

• Preheat oven according to instructions on pizza dough can
• Cook bacon; remove from skillet; place on paper towel to drain
• While bacon cooks, drain spinach and set aside; cube chicken
• Cook chicken in bacon fat; add a bit more veg oil if needed
• While chicken cooks, roll pizza dough out on pan, leaving a ridge around the edge
• Add spinach, salt, pepper, and garlic to cooked chicken
• While spinach cooks with chicken, spread alfredo sauce on pizza dough (add more if necessary)
• Cut bacon into bite size pieces and add to chicken and spinach; stir for about 1 minute
• Spread mixture over alfredo sauce
• Top with mozz cheese then parm cheese
• Bake according to the baking time on the pizza dough can

It is so DELICIOUS!!! I am already craving the leftovers. 

Spread mixture over alfredo sauce.

(Careful...its HOT!)

Top with cheese! 

Shredded Beef and Stuffing Bake

This casserole reminds me a lot of the Almost Thanksgiving casserole I made up last year when I was craving Thanksgiving food. However, it is slightly different because it uses shredded beef and you'll never guess what else...cheesy potato soup! Honestly, your taste-buds will thank you for making it!

9 x 9 casserole dish

Here is what you need:

• 1 box Stove-Top stuffing (chicken or turkey flavor will work)
• 1 1/2 cups corn
• 2 cups shredded beef (this is a great leftover recipe because it utilizes your roast leftovers)
• 2 cups crockpot potato cheese soup
• 1/2 cup grated cheese
• salt and pepper to taste

Here is what you do:

• Heat oven to 375
• Cook the stuffing according to the package instructions
• Cook the corn while the stuffing cooks
• Shred the roast and grate the cheese
• Layer the ingredients starting with the stuffing, then corn, then beef, then the soup, then the cheese
• Add salt and pepper to top
• Since everything is already cooked, all you do is heat it up in the oven for 15-20 minutes or until the cheese is melted and the sides are bubbling
• A 9 x 9 pan makes about 6 servings

It is so delicious and incredibly filling. It pairs nicely with salad...the lightness of the salad is refreshing against the heartiness of the casserole.

Pumpkin Spice Cupcakes & Poppers

Tonight I wanted to make something from my cupboards that also screams autumn, so I pulled out an old fall faithful: pumpkin!!! I love it! It is one of the key ingredients for fall, in my opinion. And, it made this recipe ultra moist. YUM!

Aren't they cute!?

Here is what you need for the batter:

• 1 box spice cake mix
• 1 cup pumpkin puree
• 3 eggs, beaten
• 1/3 cup vegetable oil
• 1/3 cup water

Here is what you need for the icing drizzle:

• 1 cup powdered sugar
• 1 1/2 tbs milk
• 1/2 tsp vanilla

Here is what you do for the batter:

• First of all, don't use the mixing instructions or ingredients needed listed on the box. Use the list above instead.
• Preheat oven to 350 degrees.
• Combine box mix, pumpkin puree, eggs, oil, and water.
• Fill each cupcake tin half way with batter. If you want to, use a cupcake liner.
• For the regular cupcakes, bake them for 17 minutes, if you're at a high altitude over 4,000 feet.
• For the little poppers, bake them for 7 minutes.
• Cool completely.
• Drizzle icing over cupcakes.
• Share and enjoy!

Here is what you do for the icing drizzle:

• Sift powdered sugar.
• Combine all three ingredients.
• It hardens after a while, so be sure to drizzle as soon as you make the icing.

You'll love how easy they are to make, how yummy they taste, and your kids will love drizzling the icing! And, the cakes not only work as a dessert, they work great as a surprise breakfast choice. I saved some without icing so that I could eat them in the morning. Hooray!

Broccoli Bites

Knock, Knock. You still out there? Sorry I haven't posted in AGES; I've been busy packing and moving to a new city. But, I'm close to getting settled and will start cooking and sharing my recipes again...I promise!

For now, take a look at this recipe for delicious-looking broccoli bites. Even the non-veggie lover will love these! Add a bit of bacon and they'll be even better!

Pigs in a Blanket?

Sorry, no pics for this post...the meal was too good to not gobble up right away.

Anyway, remember when you were little and you loved to eat pigs in a blanket? Well, I have a grown-up version for ya. Enjoy!

Here is what you need:

• 1 pkg crescent rolls
• 1 cubed steak
• 8 slices cheese, your choice
• seasoning, your choice

Here is what you do:

• Season and cook the cubed steak, as desired. Cook it until it is almost done. It will finish cooking in the oven. (I used lemon pepper and cooked it on a George Foreman grill.)
• Slice steak into 8 strips.
• Roll out crescent triangles.
• Place one piece of cheese across largest section of crescent triangle.
• Layer strip of steak.
• Roll up as usual to form a crescent.
• Cook according to package instructions.

Yum!!!

Fajita Lettuce Wraps

I'm participating in a weight loss contest at work for the next two months, so I've been on the hunt to find low-cal, but not low-flavor meals. Well, lucky me, I stumbled upon this bargain book last week and have been so happy with it. It was less than $10!!! YAY!

I marked a few recipes to try over the next week or two, and this (shown below) is the first one I tried. It's called Lettuce Wrap Enchiladas. I changed it up a bit, though. So, that's what I'll share with ya. I also made up my own sour cream concoction, and it is SO delicious! I'll give ya that recipe, too.

Here is what you need for the filling:

• 1/2 cup green bell peppers, sliced
• 1/2 cup onion, sliced
• 1 clove garlic, minced
• 2 tbs water
• 5 oz. chicken breast, cut into 2" long strips
• 1/2 cup fat-free, low-sodium refried beans
• 1 tbs salsa (or a little more, if you'd like)
• taco seasoning, to taste; reserve a dash for refried beans
• fajita seasoning, to taste; reserve a dash for refried beans
• grated cheese, as desired
• diced tomatoes, as desired
• 2 large lettuce leaves

I made the sour cream in bulk so that I have it for the rest of my Mexican themed menu items. So, here is what you need for my mexi-sour cream:

• 1 medium container fat-free sour cream
• 1/2 packet taco seasoning
• 1 tbs fajita seasoning
• 2 tbs lime juice (or if you're like me and you LOVE lime flavor, add a bit more to taste)
• 1 clove garlic, minced

Here is what you do:

• Cut bell pepper and onion into strips. Mince garlic.
• Add water, bell peppers, onion, chicken, garlic, and filling seasonings in skillet. Cover with lid and cook on medium-high until chicken is done and veggies are tender but still have a little crunch. Stir occasionally. (You do NOT need to add oil or butter. The water steams inside the closed skillet and cooks the ingredients.)
• While fajita fixins cook, mix refried beans, salsa, and a dash of seasonings in bowl. When fajita fixins are almost done, heat refried beans in microwave.
• Mix all ingredients for mexi-sour cream.
• Layer beans in center of lettuce leaf then layer fajita fixins on top.
• Top with mexi-sour cream, cheese, and tomatoes.
• Wrap leaf around filling like a burrito. (The pic shows one, but it makes two!)
• Eat and enjoy! (Careful, it gets a little messy, but it is still delicious!)

I just had to share these next two pics with ya, too, because they are precious.

This is my puppy, Sullie. He is like my little shadow. As I was washing dishes, he came over and slept by my feet. Too cute!

And, here he is sleeping next to me as I type this blog post. I felt his little paw on the back of my neck as I sat in my chair typing. (Awe, he was saying he wanted to sit with me!) So, I picked him up, put his blanket on the table next to me, and put him up there. He immediately laid down to take a little nap while I finished typing. Precious! (Since he is all black, its hard to see where his face is. lol. Its on the far right of the pic.)

Mexican (Mildly) Spicy Chicken

Don't let the name of this dish fool you. Even though it has the word "spicy" in the name, it is not that spicy. In fact, if you don't want any kick at all, then you can leave out one of the ingredients. (I'll tell you which one.) Leaving it out will slightly alter the flavor, of course, but not so much that it ruins the dish. But trust me, I am not a spicy food lover and I LOVE this dish; that's how mildly spicy it is.

My friend and former roommate introduced me to her delicious recipe.

Thanks, Natalie! Now I make it all the time.



Here is what you need:

• 2 cups shredded chicken, pre-cooked and thawed
• 24 oz. whipping cream (The original recipe calls for 16 oz, but I like a lot of sauce so I add an additional 8 oz.)
• 2 cans cream of chicken soup, 98% fat free
• 3/4 tsp of each of the following spices: salt, pepper, paprika, garlic powder, curry powder, and chili powder (The original recipe calls for 1/2 a tsp of each, but since I add more whipping cream I add more spices. Leave the chili powder out or reduce the quantity if you want an even milder flavor.)
• 1 bag No Yolk noodles

Here is what you do:

• Heat oven to 375 degrees.
• While oven is heating, mix whipping cream, condensed soup, and all spices.
• Place chicken in 9 x 13 baking dish.
• Pour creamy spice mixture over chicken.
• Bake creamy mixture for 25 minutes or until bubbly. Stir it half way through the cooking time.
• When the creamy mixture has been in the oven for 15 minutes, start boiling water for noodles. Add noodles to boiling water.
• When creamy mixture is finished baking, let it rest for a few minutes before serving it over the noodles.
• Serve with your favorite veggie side dish.

This dish makes a bunch, and I love that because then I have delicious lunches for the whole week!

Let me know what you think of it when you make it. I'm sure it will become a staple in your family like it has become in mine. (Thanks again, Natalie!)

Goldenrod Eggs and Toast

My friend, Tresha, shared this recipe with a group of our friends, and I have to admit that I was a little worried at first. I even said so as she was teaching us how to make it. (lol) However, I also have to admit that I LOVED it when I tasted it! I bet you will, too.

Doesn't that look delectable? Trust me, it is!

Here is what you need:

• 12 eggs (I use 8)
• 1/2 cup butter
• 1/2 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 cups milk

Here is what you do:

• Be ready to multi-task while making this dish. It isn't difficult; I just wanted to prepare you. :-)
• Boil eggs. As eggs boil, get the rest of your ingredients measured out and ready to go. (See my How-To post about making perfectly boiled eggs.)
• When you have about 5 minutes left of cooking time for your eggs, melt butter in a large, deep skillet for your gravy.
• Whisk flour in butter and cook on medium heat for 1 min, whisking constantly.
• Gradually whisk in 1 cup of milk until thickened. Continue adding 1 cup at a time, waiting each time until that round gets thick. (This is also when you multi-task, so keep reading...)
• Whisk in a little bit of pepper and salt with each cup of milk that is added.
• While you wait for each cup of milk to thicken in your gravy, separate egg whites from yolks. Place in two separate bowls. (Keep an eye on your gravy.)
• Peel the eggs; let your kids help!
• Chop whites into chunks and smash yolks until crumbly. Set aside. (Keep an eye on your gravy.)
• Stir in egg whites to the gravy. By now, you should be finished adding the milk. 
• Serve over two pieces of buttered toast that have been broken into pieces. Let your kids help break the toast into pieces, after they wash their hands, of course. :-)
• Sprinkle yolks and salt and pepper on top, as desired. 

This breakfast is super filling and makes several servings based on how much gravy you want over your toast.

Lemon Chicken and Pasta

I was craving pasta and broccoli, so I thought I'd play around with some ingredients and create a delicious, fresh dinner, all while pretending I worked as a chef in a restaurant. LOL. It was fun and the end result is phenomenal!

Here is what you need:

• 1 box garden spiral pasta (some will be for this dish and some will be for a pasta salad that I'll post about on another day)
• 3 medium heads broccoli, cleaned and cut into bite-size pieces
• 3 tbs extra virgin olive oil
• 4 tbs butter
• 1 clove garlic, minced
• 1/2 red onion, diced
• 3 thick slices bacon, cut into strips
• 2 cups cooked chicken, shredded
• 1 lemon, squeeze all juice
• 1 tbs lemon zest
• lemon pepper, to taste

Here is what you do:

1. Cook pasta in well salted water in large pot. 
2. When pasta is half way done, add olive oil and 3 tbs of butter to skillet. Start cooking bacon then add chopped onions. Season with a little lemon pepper.
3. Fill large bowl with ice water. Set next to stove.
4. Remove pasta from water with slotted spoon, but keep pasta water boiling. Add broccoli to pasta water. Boil broccoli for 1 or 2 minutes then remove with slotted spoon and place in ice water. 
5. Drain pasta water. Add 3/4 of pasta back into large pot. (Save remaining pasta for that dish that I'll tell you about later.)
6. When bacon and onions are almost done, add garlic, lemon zest, half of lemon juice, and broccoli. Season with a little lemon pepper. Mix well and cook for 2 minutes.
7. Add chicken, remaining tbs of butter, and remaining half of lemon juice to skillet. Season with a little lemon pepper. Mix well and cook for 5 minutes.
8. Add veggie and meat mixture to pasta. Stir well, making sure all pieces are lightly coated with sauce. 

Here are some hints for making your cook time less than 30 minutes:

1. On shopping day, precook chicken, shred it, and then portion it and place in freezer bags for later. Chop onion and store in tightly sealed container in the fridge. You can then use the onion as needed during the week. And finally, clean broccoli, pat it dry, cut large stem off, and place broccoli florets in sealed plastic bag.
2. Use a food chopper to dice onions instead of slicing and dicing it with a knife and cutting board.
3. Start boiling pasta water as you get the rest of your ingredients ready.

I took one bite of this lemon chicken creation and was in heaven! The pasta is lightly coated with the flavor-packed sauce. Then you get fresh and tasty bites of chicken, bacon, and broccoli with a hint of the caramelized onions. YUM!

Let me know if you try it!

PS ~ You may want to crack open your windows while you cook the bacon and caramelize the onion; otherwise, your clothes may smell like the dynamic duo. It's not a bad smell, mind you, but your friends may want to eat your clothes because it will smell like delicious food. hahaha.

Hamburger Tomato Curry

My mom used to make this delicious curry dinner for me when I was growing up, and I still make it to this day...often. This is nothing like the curry you would get from an Indian or Thai restaurant. It simply has the flavoring of curry, but it is very much a mellow, hearty dish that is perfect for a cold, rainy night. I tell you that in case you are scared of the word "curry." LOL.

Here is what you need:

• 1 lb hamburger
• 3 cans stewed tomatoes (14.5 oz cans)
• 1 can water
• 2 tbs Worcestershire sauce
• 2 tbs A-1 sauce
• 1 tb curry powder
• 1 onion, chopped
• Pinch of salt
• Rice, as needed (brown or white or a mix of the two)
• Celery is optional, to taste

Here is what you do:

1. Brown hamburger in a deep, large skillet pan. Season with a tish of salt. (If you are using your precooked hamburger from shopping day (see hint below), you can skip this step. Just place it in the skillet and cover with lid so it defrosts.)
2. Add chopped onions (and celery if you choose to do so.) Season with a dash of salt and cook until tender.
3. Add all other ingredients, mix well, and bring to a boil.
4. Turn heat down and let mixture simmer for 15 minutes.
5. Cook rice while curry simmers. I use a combination of brown and white instant rice. (If you are using your precooked rice from shopping day (see hint below), you can skip this step. Just pop it in the microwave to reheat.) 
6. Let curry rest for a few minutes and then serve over rice.

Here are some hints for making your cook time less than 30 minutes:

1. On shopping day, precook rice and ground beef (separately), portion it and place in freezer bags for later. 
2. Also on shopping day, chop onion and store in tightly sealed container in the fridge. You can then use the onion as needed during the week.

PS ~ If you end up cooking the rice and ground beef the night you want to make this dinner, it will take about 45 minutes instead of 30.

Meatballs with Country Gravy

This just might be the easiest, most filling meal on the planet. Seriously. All kinds of taste buds will love it because it has common ingredients, meaning there aren’t any off-the-wall ingredients required. And still, the flavors and textures all combine together to make a perfect, affordable dinner. (I don't really cook with off-the-wall ingredients, but ya know...this is one of those meals that even the most picky person will love.)

One thing to note: In order to make the gravy, you will need to make some Magic Mix ahead of time. Haven’t heard of Magic Mix? Well, it’s a make-ahead white sauce in powder form that only needs water and heat in order to complete. Crystal from Everyday Food Storage will tell you all about it; she even has videos to show you how to make it and what it should look like when you’re done. (She learned about the must-have from the USU Extension Service.) It is a wonderful staple to keep in your fridge.

Here is what you need for the actual meatballs:

• 1 lb ground beef (or ground turkey)
• 1/4 cup breadcrumbs
• 1 egg
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp garlic salt
• 1 tsp lemon pepper

Here are the other things you need:

• 1/2 cup breadcrumbs
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp garlic salt
• 1 tsp lemon pepper
• 4 cups rice, prepared (I use a combo of white and brown rice)
• 2 batches Magic Mix, for gravy (1 batch is 2/3 cup mix and 1 cup water)

Here is what you do:

1. Mix all ingredients needed to make meatballs.
2. Combine 1/2 cup breadcrumbs and remaining spices.
3. Form meatballs so they are slightly smaller than a golf ball then roll in seasoned breadcrumbs.
4. Place half of meatballs in skillet and cook until meat is well done.
5. Finish cooking remaining meatballs. As those cook, make your gravy from Magic Mix, as directed, and season with salt and pepper.
6. Serve meatballs and gravy over rice.

You’re going to love the leftovers!

Almost Thanksgiving Dinner

The weather lately is a bit reminiscent of autumn, don't ya think? (Except we have crunchy grass instead of crunchy leaves. We'll make do with what we have.) When you think of autumn with all of the loveliness that comes with it, do you think about Thanksgiving dinner and long for the flavors? Don't worry, we all do.

Well, have you considered creating those inviting flavors (and the warm, happy feelings) on a day other than Thanksgiving Day but without all of the time spent over a hot stove? Are you wondering how it could ever possibly be? If so, here is a recipe that may just quench your Thanksgiving thirst.
 

Here is what you need:

• 5 medium red potatoes
• 1 box flavored stuffing
• 1 lb shredded chicken (use precooked chicken that you cooked on your shopping day)
• 1 can condensed chicken soup
• 1/2 cup grated cheese
• 1/2 cup milk
• 2 tbs butter
• lemon pepper
• onion powder
• garlic powder
• garlic salt

Here is what you do:

1. Boil water for potatoes and for stuffing, in separate pots.
2. Cut potatoes into cubes, leaving skin on. (Leaving the skin on and cutting the potatoes into cubes saves loads of prep and cook time.) Add potatoes to one pot of boiling water.
3. Finish preparing stuffing according to box directions. Set aside, but keep in the pot.
4. Combine chicken, condensed chicken soup, and half of milk in bowl. Add some of the seasonings to taste. Set aside.
5. Mash potatoes with butter and the rest of the milk. Add seasonings to taste.
6. In a 9 x 13 cake pan, layer all the potatoes, all of the stuffing, all of the chicken mixture, and then sprinkle cheese on top.
7. Bake in a preheated 400 degree oven for 15 minutes. (This is just to marry the flavors, warm the chicken mixture, and melt the cheese.)
8. This makes about 6 large servings or 8 medium servings.

Cheers to recreating a warm, happy Thanksgiving meal in March!

Presley Peanut Butter Banana Muffins

I grew up in Tennessee, about 2 hours or so from Memphis, which is where Elvis Presley lived. I’ve been to Graceland and I’ve heard his music for years, but it wasn’t until I moved to Utah that I learned about one of his favorite foods: peanut butter and banana sandwiches. Some stories say that he liked bacon on the sandwich, too, but most reports say it was just peanut butter and bananas.

I’ve made this kind of sandwich before, and thanks to a recipe from Paula Dean, I added cinnamon sugar to the bread and then heated it in a pan. YUM!!! It can get kind of messy and gooey to eat, which would normally be fine, but I wanted to try something that would make breakfast easier during the workweek. So, I took my Great Aunt's banana bread recipe, turned it into muffins, and put the Presley/Paula flair on it.

Here is what you need:

• 3 or 4 very ripe bananas
• 1 tsp baking soda
• 1 cup peanut butter
• 1/2 cup butter, softened
• 2 eggs, beaten
• 2 cups flour
• 1 cup sugar
• 1/2 tsp salt
• 2 tbs cocoa powder
• 2/3 cup pecans, chopped
• 1/2 cup sugar mixed with cinnamon to taste

Here is what you do:

1. Preheat oven to 350 degrees.
2. Place 18 cupcake liners in muffin tins or spray with cooking spray.
3. Mash bananas and then mix in baking soda, peanut butter, butter, and eggs.
4. In a separate bowl, combine remaining ingredients, excluding the cinnamon sugar mixture.
5. Fill muffin tins with batter until 2/3 full.
6. Sprinkle top with cinnamon sugar then bake for 21 minutes or until toothpick comes out without anything on it.
7. Let cool on counter for 5 minutes.
8. Remove and serve with Nutella instead of butter and a glass of milk.
9. If you’re feeling really brave, add cooked, crumbled bacon in batter before baking or sprinkle on top of batter instead of or in addition to cinnamon sugar.

This easy muffin recipe will have you singing sweet tunes in no time!

PS ~ Let your kids help with mashing the bananas, combining the sugar and cinnamon, and putting the cupcake liners in the muffin tins. They'll have a blast!