Pepperoni Pita Pizza - Denise Austin

Try This Quick Pizza Recipe!

The recipe here is for four pepperoni pita pizzas, but you can double — heck, triple! — this very easily. To round this out for a full lunch — more than a snack, less than a supper — add a lettuce salad or some cut-up veggies and a low-fat dressing for a dip. The best part is that the kids can even afford to have seconds! (But not you!)

Pepperoni Pita Pizza

Ingredients

2 whole-wheat pitas (6" diameter)
1 cup pizza sauce
1 cup shredded part-skim mozzarella cheese
2 oz. sliced turkey pepperoni (about 32 rounds)
¼ cup chopped roasted red peppers
4 tsp. grated Parmesan cheese
1 tsp. extra virgin olive oil

Preheat the oven to 400°F. Split the pitas in half to form circles.
Place the pita halves on two baking sheets. Spread ¼ cup pizza sauce on each pita half to within a half inch of the edge. Sprinkle each half with ¼ cup mozzarella. Arrange pepperoni slices on top of the cheese. Sprinkle each pizza with 1 tablespoon peppers and top with 1 teaspoon Parmesan. Drizzle the oil over the pizzas.
Bake for 10 minutes, or until the cheese is melted. Remove to serving plates and cut into quarters.

Makes 4 pizzas
Per pizza: 241 calories, 27 g carbohydrates, 13 g protein, 9 g total fat, 16 mg cholesterol, 4 g dietary fiber, 704 mg sodium

(I have also done this with tortillas yummy)

Verde Chicken Mexican Lasagna

Verde Chicken Mexican Lasagna

1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa
1 ½ cups frozen corn, thawed and drained
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheese
Preheat oven to 350 degrees.
 
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference. Cut tortillas in half with kitchen shears.
 
In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be three layers total.
 
Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.

The MeatBall Shop's Classic Recipe

The Meatball Shop's Classic Beef Meatballs

Try This Delicious Italian Classic

Daniel Holzman and Michael Chernow put unique twists on the Italian favorite.

From the kitchen of The Meatball Shop

|

Servings:6-8

Difficulty: Easy

Cook Time: 30-60 min

Use these classic meatballs in your favorite sandwich!

Ingredients

2 tablespoons olive oil

2 pounds 80% lean ground beef

1 cup ricotta cheese

2 large eggs

½ cup bread crumbs

½ cup chopped fresh parsley

1 tablespoon chopped fresh oregano or 1 teaspoon dried

2 teaspoons salt

¼ teaspoon crushed red pepper flakes

½ teaspoon ground flakes

½ teaspoon ground fennel

4 cups classic tomato sauce

For the sauce:

¼ cup olive oil

1 onion, finely diced

1 bay leaf

1 teaspoon chopped fresh oregano or ½ teaspoon dried

2 garlic cloves, roughly chopped

2 teaspoons salt or to taste

2 tablespoons tomato paste

Two 26-ounce boxes Pomi Chopped Tomatoes or two 28-ounch cans whole plum tomatoes, chopped with their liquid

Cooking Directions

Preheat the oven to 450°F. Drizzle the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, golf ball-size meatballs 9about 1 ½ inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often.
When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan. Pour the tomato sauce over them. Return the meatballs to the oven and continue roasting for another 15 minutes.
For the sauce:
Heat the olive oil in a large pot over medium heat. Add the onions, bay leaf, oregano, garlic, and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes.
Add the tomato paste and continue cooking for 5 minutes. Add the tomatoes and stir constantly until the sauce begins to boil. Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning. Taste and season with additional salt, if desired. Remove the bay leaf before serving.
Recipe courtesy of "The Meatball Shop."
This recipe was styled by chef Karen Pickus for Good Morning America.
From the book,The MeatBall Shop by Daniel Holzman and Michael Chernow. Copyright (c) 2011 by Michael Holzman and Daniel Chernow. Reprinted by arrangement with Ballantine Books, an imprint of The Random House Publishing Group, a division of Random House, Inc. All rights reserved."

Recipe Summary

Rocco's Five Quick Calorie Cuts

Do diets leave you feeling deprived? Celebrity chef and author Rocco DiSpirito says “there are ways to drop weight with foods that taste great!”

http://www.thedoctorstv.com/main/home_page?init_type=Feature&init_id=5265

Tip: Substitute egg whites for eggs = Save 50 Calories
Tip: 1 Tablespoon of flaxseed + 3 Tablespoons of water = 1 egg = save 40 calories & boot your omega 3
Tip: cottage cheese with lemon juice can replace sour cream = save 325 calories
Tip: chilled soups skim the fat before serving = save 100 calories (I wish I had know that yesterday)

Check out more here: Younger Thinner & Sexier in 30

Chicken with Whole-Grain Mustard & Zucchini in Packets

Chicken with Whole-Grain Mustard & Zucchini in Packets

4 servings Active Time: 30 minutes Total Time: 1 hour

Ingredients:
4 boneless, skinless chicken breasts, (1 1/4-1 1/2 pounds), trimmed and tenders removed (see Tip)
2 tablespoons whole-grain mustard
2 small zucchini, thinly sliced
2 sweet banana peppers, or cubanelle peppers, cut into 1-inch pieces
2 shallots, thinly sliced
1 1/2 cups halved grape or cherry tomatoes
4 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Preparation:
Preheat oven to 400°F (or see Grill Variation, below).
To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a Valentine. Use scissors to cut out the heart shape. Open up the heart.
Place a chicken breast on one side of each open heart fairly close to the crease and leaving at least a 1-inch border around the edges for folding and spread with mustard.
Toss zucchini, peppers, shallots, tomatoes, oil, thyme, salt and pepper in a large bowl. Place about 1 1/4 cups of the vegetable mixture on top of each piece of chicken.
Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly). Bake until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, about 25 minutes. (Carefully open one package to check for doneness"be cautious of the steam.) Let the packets rest unopened for 5 minutes before serving.

Nutrition Per serving : 243 Calories; 9 g Fat; 2 g Sat; 5 g Mono; 78 mg Cholesterol; 7 g Carbohydrates; 30 g Protein; 2 g Fiber; 522 mg Sodium; 619 mg Potassium
1/2 Carbohydrate
Serving Exchanges: 1 vegetable, 4 lean meat, 1 fat

Tips & Notes:
Make Ahead Tip: Equipment: Parchment paper or foil
Tip: Chicken tenders are the virtually fat-free strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”
Grill Variation: Cooking in packets is great for the grill, but it's not safe to put parchment paper over an open flame, so use foil. To prepare packets for grilling, start with eight 20- to 24-inch-long pieces of foil. Layer two sheets for each of four packets (the double layers will help protect the contents from burning). Arrange the ingredients on one half of each double layer. Fold the foil over the ingredients and tightly seal the packets by crimping and folding the edges together. Grill over medium heat for 14 to 16 minutes, rotating the packets to another spot on the grill about halfway through to ensure even cooking.

Vegetable Sauté

Vegetable Sauté

Vegetarian Times Issue: July 1, 2001

Try using a variety of fresh herbs in this colorful, tasty dish.

Meal Plan: BAKED MARINATED TOFU AND SOME CRUSTY WHOLE WHEAT BREAD ARE ALL YOU WILL NEED TO MAKE A FULL MEAL.

4 Servings

Ingredient List:

8 oz. baby Yukon gold or small new potatoes
16 baby carrots
1 lb. thin asparagus, trimmed and cut into 1 1⁄2-inch pieces (3 cups)
4 oz. sugar snap peas, strings removed
8 small radishes, trimmed and halved lengthwise
3 Tbs. olive oil
4 scallions (white and light green parts), cut into 1-inch pieces
10-oz. box frozen fava beans or baby lima beans, thawed
2⁄3 cup low-sodium vegetable broth
1⁄4 cup chopped fresh flat-leaf parsley
1 Tbs. fresh lemon juice (optional)
1 1⁄2 tsp. chopped fresh tarragon

Directions:
In medium saucepan, combine potatoes and enough cold water to cover. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain and cool. Cut potatoes into quarters.

Meanwhile, in large saucepan, bring 6 cups lightly salted water to a boil. Add carrots and cook for 2 minutes; add asparagus and snap peas and cook for 2 minutes; add radishes and cook for 1 minute. Drain and rinse under cold water until cool.

In wide saucepan or deep skillet, heat oil over medium heat. Add scallions, fava beans, cooked potatoes and blanched vegetables, stirring to glaze with oil. Pour in broth and bring to a simmer. Stir in parsley, lemon juice, tarragon and salt and freshly ground pepper to taste. Let stand for several minutes. Serve warm.

Nutritional Information:
Per Serving: Calories: 290, Protein: 10g, Total fat: 10g, Saturated fat: 2g, Carbs: 38g, Cholesterol: mg, Sodium: 393mg, Fiber: 9g, Sugars: g

Roasted Pumpkin and Apple Galette with Mustard-Maple Glaze

Roasted Pumpkin and Apple Galette with Mustard-Maple Glaze
Natalie Perry; Reno, Nevada

3 cups peeled, seeded, and chopped pumpkin flesh (1-inch cubes)
2 large, tart baking apples, cored and diced into ¾-inch cubes
1 medium onion, halved and sliced thin
2 tablespoons grapeseed oil (or any heat-safe cooking oil)
½ teaspoon Dijon mustard
Prepared piecrust dough (enough for one crust)
Salt and pepper to taste
Fresh Parmesan or Pecorino-Romano cheese for garnish

To prepare filling: Preheat oven to 425° F. Place pumpkin, apples, and onion onto a rimmed cookie sheet. Toss with the oil, and then spread them out in a single layer. Roast in the center of the oven until everything is tender and beginning to turn golden (and even darker) in spots, about 35–40 minutes. Remove from the oven and let cool until room temperature. Tip: You can do this a day ahead of time. Simply store the roasted bits in the fridge, covered, until ready to use.

To prepare the crust: Preheat (or reduce temperature) to 375° F. Whisk together the maple syrup and mustard in a small bowl. Set aside.

Roll out piecrust dough into a circle, roughly 12 inches across. Transfer to a clean, rimmed baking sheet. Spread the roasted vegetables on the circle evenly, leaving a 2-inch border all around. Brush the maple-mustard mixture onto the vegetables. Fold the dough toward the center, sealing any cracks or rips. You should have a rustic-looking free-form pie.

Bake in the center of the oven for about 25 minutes, until the crust is golden brown. Let it sit for about 10 minutes before slicing. Cut into slices and sprinkle Parmesan shavings over the top. Serves 4.

Easy Teriyaki Chicken Freezer Recipe

Easy Teriyaki Chicken Freezer Recipe
1 chicken, cut up (or equivelant amount of chicken pieces of your choice)
1 cup soy sauce
1/4 cup water
1 tsp garlic salt
1/4 cup brown sugar
1/4 cup white wine or apple juice
1/2 tsp dried ginger

Place chicken into a freezer bag. In a small bowl, combine remaining ingredients and add to bag. Remove air from bag, seal and freeze.

On cooking day, defrost in refrigerator. Preheat oven at 425 and bake chicken for 30 minutes (may take longer depending on chicken piece choices). Or grill on a barbeque until chicken is no longer pink.
www.momsbudget.com

Zesty Pineapple Chicken Freezer Recipe

Zesty Pineapple Chicken Freezer Recipe
2 lbs chicken breasts, with skin (about 4 breasts)
2 tbsp melted butter
1/2 tsp salt
1/8 tsp pepper

Zesty Pineapple Glaze:
8 3/4 oz. can pineapple tidbits
1 c. packed brown sugar
1/4 c. lemon juice
2 tbsp. prepared mustard
1 tsp. soy sauce

Preheat oven to 375F.
In a disposable 9" foil container (or baking dish that is freezable) place chicken breasts with the skin side up. Brush each piece of chicken with melted butter, then sprinkle with salt and pepper to taste. Bake for 30 minutes. Just before chicken is finished baking, make glaze. Remove chicken from oven and brush with flaze. Allow to cool completely then freeze. On cooking day, remove dish from freezer to thaw. Once thawed, bake in preheated 375F for 50-60 minutes, or until chicken is cooked through and glaze is dark brown.
www.momsbudget.com

Chicken Burritos

(from:200 Low-Carb Slow cooker Recipes ~ by Dana Carpender)

Ingrediance:
2 1/2 pounds boneless, skinless chicken thighs
5 clove garlic, crushed
2 tablespoons chili powder
2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon salt
1 large jalapeno, minced or 2 teaspoons canned jalapenos
12 6inc low carb tortillas
1 cup shredded lettuce
1 cup shredded cheddar cheese
2/3 cup light sour cream
3/4 cup salsa
1/2 cup chopped fresh cilantro (optional)

Directions:
In a bowl, mix the garlic, chili powder, oil, lime juice, salt, & jalapeno together. Pour over the chicken & stir to coat. Cover the slow cooker, set on low & let it cook for 10 hours. (OR cook on high for 5hours)

When the times up, stir the mixture with a fork to reduce the chicken to a big pot of tasty chicken shreds. Fill each tortillas 1/3 cup chicken and top with lettuce, cheese, 1 tablespoon sour cream, a generous tablespoon salsa & a sprinkling of celantro if desired. Wrap & EAT UP!

This is a great meal for families that has some low-carb & some non-low-carbers, just give them regular or (perferably) whole wheat flour tortillas. The chicken keeps well in the fridge & reheats quickly in the microwave for a fast snack.

Yeld: 12servings, per serving: 225calories, 13 g fat, 22 g protein, 14 g carbohydrate, 9 g dietary fiber, 5 g usable carbs.

Lemon-Thyme Chicken with Sauteed Vegetables

Lemon-Thyme Chicken with Sauteed Vegetables
Recipe developed by Anna Berman

Makes: 4 servings
Prep time: 5 minutes
Cook time: 15 minutes

Ingredients:
4 tablespoons lemon juice
1 tablespoon chopped garlic, divided
1 tablespoon chopped fresh thyme, divided
Salt
Freshly ground black pepper
1 pound chicken breast tenders, lightly pounded
4 teaspoons canola oil
1 medium shallot, sliced
1 1/2 cups frozen shelled edamame, thawed
11/2 cups grape tomatoes, halved
2 medium zucchini
1/3 cup crumbled feta

Directions:
1. In a ziplock bag, combine 3 tablespoons lemon juice, 2 teaspoons garlic, and 2 teaspoons thyme; season to taste with salt and black pepper. Add chicken tenders, seal the bag, and gently turn to coat. Set aside.
2. Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add shallot, remaining garlic, edamame, and tomatoes; saute 4 minutes.
3. Use a vegetable peeler to slice zucchini into long ribbons. Add zucchini and remaining lemon juice and thyme to vegetables in skillet; saute 2 to 3 minutes. Transfer to a serving bowl, stir in feta, and season with salt and black pepper to taste.
4. Add remaining oil to skillet. Remove chicken from marinade and saute 2 to 3 minutes a side or until cooked through. Serve with vegetables.

Nutrition facts per serving: 327 calories, 28g protein, 16g carbohydrate, 13g fat (3g saturated), 5g fiber

Beef Tenderloin with Green Bean & Cauliflower Mash ~ Justin & Irene

Beef Tenderloin with Green Bean and Cauliflower MashJustin and Irene

Ingredients (makes two servings)
2 three-ounce beef tenderloin steaks, trimmed of excess fat
1 Tablespoon reduced sodium soy sauce
1 Tablespoon minced garlic
1 Tablespoon reduced sodium Worcestershire sauce
1/4 medium red onion sliced
1 head of cauliflower
2 Tablespoons reduced fat cream cheese
2 scallions, sliced
8 ounces fresh green beans, cleaned and trimmed
1/8 cup sliced almonds
1 Tablespoon Galeos Caesar or Ginger Wasabi Dressing
Sea Salt

Instructions

Steak:
Put soy sauce, 1 tablespoon garlic, and Worcestershire sauce in a bowl. Marinate steak for 10 minutes. Place steak on a hot grill. Cook 4-5 minutes each side for medium rare.

Green Beans:
Spray pan with cooking spray. Saute 2 teaspoons of garlic and almonds with string beans until al dente. Toss in Galeos dressing.

Cauliflower Mash:
Steam cauliflower. Place in food processor with cream cheese. Mix until smooth, but not too smooth. Top with scallions

Place steak on plate, top with a few red onion rings. Place green beans on plate. Place 1 cup of cauliflower mash on plate, top with scallions. Reserve remaining cauliflower mash for another use

Nutritional information (per serving):
Calories 230
Fat calories 70
Total fat 8 grams
Saturated fat 2 grams
Cholesterol 45 milligrams
Sodium 380 milligrams
Total carbohydrates 21 grams
Fiber 7 grams
Sugars 10 grams
Protein 24 grams

Hannah's Cheesy Turkey Chomper

Hannah's Cheesy Turkey Chomper

Ingredients:
4 ounces extra lean ground turkey
1 slice of light white cheddar (like Trader Joe's)
1 teaspoon light mayo
1 teaspoon yellow mustard
1 teaspoon honey
1 small whole wheat hamburger bun (such as Sandwich Thins)
1 pickle slice

Instructions:
Cook burger. Melt cheese on top. Mix mayo, mustard and honey together. Spread
mayo mixture on both sides of bun. Place burger on bun. Serve with pickle.

Nutritional information (per serving)
Calories 310
Fat calories 45
Total fat 5 grams
Saturated fat 1.5 grams
Cholesterol 55 milligrams
Sodium 310 milligrams
Total carbohydrates 30 grams
Fiber 5 grams
Sugars 6 grams
Protein 40 grams

Jay's Volcano Burger

Jay's Volcano Burger

Ingredients:
4 ounces extra lean ground turkey
1/2 cup shredded iceberg lettuce
2 Tablespoons ketchup
1 Tablespoon shredded low-fat mozzarella cheese
1 Tablespoon shredded low-fat cheddar cheese
1 small whole wheat hamburger bun (such as Sandwich Thins)

Instructions:
Preheat oven to 400 degrees Fahrenheit. Form ground turkey into a cone shape that
looks like a volcano with center somewhat hollow. Bake in oven for 10-15 minutes.
Place bottom of bun in center of serving plate. Distribute lettuce around bun to
simulate grass. Place burger cone on bun. Spoon ketchup into the hollowed out
portion of the burger, and drizzle down the side to make it look like lava coming out.
Sprinkle the top of volcano with cheeses. Set bun top on side.

Nutritional information (per serving)
Calories 340
Fat calories 50
Total fat 6 grams
Saturated fat 3 grams
Cholesterol 60 milligrams
Sodium 620 milligrams
Total carbohydrates 32 grams
Fiber 6 grams
Sugars 8 grams
Protein 45 grams

creamy chicken enchiladas recipe at kraftfoods.com

creamy chicken enchiladas recipe at kraftfoods.com

ooo this looks good!

What You Need!
2-1/2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheese, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/4 cup chopped cilantro, divided
12 flour tortillas (8 inch)
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
Make It!
HEAT oven to 350°F.
MIX chicken, soup, 1 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro until well blended. Spoon down centers of tortillas, adding about 1/4 cup to each; roll up.
PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
BAKE 25 min. or until heated through. Top with remaining sour cream and cilantro.

Little Pink Chicken (Sweet-and-Sour Chicken)

Little Pink Chicken (Sweet-and-Sour Chicken)
2 large chicken breasts
1/2 tsp. garlic salt
Cornstarch
1 egg beaten with 1 Tbsp. water
1 C. sugar 1/3 C. vinegar
1/3 C. ketchup
1/4 C. chicken broth
1 tsp. salt
2 Tbsp. soy sauce


Cut chicken in pieces and sprinkle with garlic salt. Let sit one hour. Dip in cornstarch, then in beaten egg. Fry in hot oil until brown. Place in casserole dish. Combine sugar, vinegar, ketchup, chicken broth, salt, and soy sauce. Microwave for five minutes, stirring mixture halfway through. Pour over chicken and bake uncovered at 350 degrees for 30-45 minutes, until the sauce is thickened. Makes 6-8 servings.

Submitted by Linda Robinson, Belgrano Ward, Belgrano Stake, South American South Area Mission, Buenos Aires, Argentina

While serving as area missionaries in the South American South Area, we frequently had the elders who were assigned to our ward for dinner. I asked one of the elders if he had any requests, since w always like to give them a taste of home. He asked me, “Do you how to make that little pink chicken like my mother makes?” I told him I didn’t but would email her to see if she could teach me how. His mother, Beverly Christensen of Logan, Utah, sent me the little pink chicken recipe. It has become a favorite of the Robinsons, Ruckers, and the Camerons – all South American South Area missionaries.

Freezer Pizza

I saw this on TV today & thought ooo I should make that!
Freezer Pizza
by: Jenny Stranger www.freezerdinner.com

Yield: 3 large pizzas

•12 cups white flour
•1 tablespoon salt
•3 tablespoons instant yeast
•½ cup sugar
•2 tablespoons dough enhancer (optional)
•½ cup canola or vegetable oil
•4 cups water (warm)
•1 tablespoon oregano
•½ tablespoon garlic powder or garlic salt

In a large mixer, combine the flour, salt, yeast, sugar, and dough enhancer. In a glass liquid measuring bowl, warm the water in the microwave for 2 minutes.

Add the water and oil to the flour mixture a few cups at a time. When combined, let the dough mix for 2 minutes. Dough should be elastic and not stick to your fingers. Add more flour if too sticky, more water if too dry. Let the mixer knead the dough for 8 minutes. (The dough can be frozen at this point. Just place each piece in a large freezer zip-top bag, then label and freeze it. To use, simply defrost in the microwave 1 minute on high and roll out dough to make a pizza)

Preheat oven to 500ºF. Place pizza stone (best for a crispy crust) in the oven while it is heating up. Or use a greased baking sheet. Shape dough into a large circle, then cut it into three sections with a knife. Lightly oil counter top and roll out each pizza crust with a rolling pin. Fold over the edges and press down to form a crust. With a fork, pierce pizza dough every inch or two to reduce the number of bubbles in the crust. Sprinkle cornmeal or flour on the pizza pans and place pizza dough on pans by folding over half the dough on your forearm and then lifting dough onto pizza pan. Bake for 4 minutes at 500ºF. You can freeze pizza crust (when cooled) or continue with toppings.

Remove hot crust from oven and top with ½ cup cheese first (this will keep the frozen pizza from getting soggy). Prepare pizza sauce (recipe follows) and pour sauce on top of cheese. Pile on toppings; top again with cheese. Cool pizza and then wrap it in plastic wrap without the pan. Label "500ºF for 10 to 15 minutes" and freeze. You can also freeze extra sauce in zip-top freezer bags.

To serve: Do not defrost frozen pizza. Remove and discard plastic wrap. Place pizza on a pizza stone dusted with cornmeal, or on an aluminum pan in the oven while it is pre-heating to 425ºF. When the oven reaches 425ºF, bake for 15 minutes or until cheese is melted and crust is golden.


Pizza Sauce
(Yield: Sauce for 3 pizzas)

•1 large can (29 ounces) tomato sauce
•3 tablespoons oregano
•3 teaspoons minced garlic

Open the large can of tomato sauce and add oregano and garlic to the can. Divide the sauce between the three pizzas.

Copyright 2010 Newport Television LLC All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Easy Ramen veggie dinner mix

Another recipe from a coworker
Not sure what to call it..........

One pkg of cooked Top Ramen (drained, omit seasoning until later)
bag of frozen veggies cooked
1/2 can of cream of Cheddar broccoli soup
Mix all together if you want to add the seasoning now is the time.
Dinners ready!

I made this a few nights ago make use to add seasoning other was it's kinda plain. It was good I think if you add peices of chicken it would be even better. Steve did like it!

Make Your Own Flour Tortillas

There are a lot of items you can make yourself. I ususally stock up on tortillas when they are on sale at the store. I have had success freezing them. Sometimes it's fun to make a couple batches of your own and they are quite cheap to make.

Makes about 12 tortillas

- 4 cups Unbleached all purpose flour
- 2 teaspoons Salt
- 4 teaspoons Baking powder
- 2 tablespoons Vegetable shortening or Lard
- 1 1/2 cups Warm water or more if needed

Mix flour, salt and baking powder in a large bowl. Gradually work the shortening or lard into the flour with a pastry blender (A pastry blender helps make the texture that you want with tortillas). Continue mixing until the flour and shortening (or lard) is completely mixed. Next, start adding water until the dough is soft but not so much that it becomes sticky.

Once the dough is ready, make three ounce balls of dough. You can use a small scale to get an idea of how big three ounce portions should be. Role each ball until they are about 1/8 inch thick and 6 incches in diamater (a great size for fajitas).

Too cook the tortillas, heat a skillet on medium high heat. Place the tortillas one at a time on a dry skillet. Cook until they are light brown and then flip and then flip over and brown the other side.

Now you have fresh warm tortillas! You can eat them warm or store them for later in the fridge.

http://www.thriftyfun.com/tf384375.tip.html

Not to bad just thicker then normal ones you buy in the store. Really easy to make does take time. Steve's not a big fan he likes the store bought better.

Vegetarian Lentil Soup with Croutons

This aromatic soup is brothy rather than thick. The lentils should be cooked until they're just tender so they stay intact instead of falling apart in the soup.A look at lentils: This earthy-tasting member of the legume family is available in a range of colors and sizes. Lentils are a good source of protein, iron, and phosphorus, and keep for up to a year in an airtight container.
Prep: 10 minutesTotal: 25 minutes

Ingredients:
Serves 4
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
Coarse salt and ground pepper
2 carrots, quartered lengthwise and thinly sliced crosswise
1 bag (1 pound) brown lentils, picked over
2 cans (14 1/2 ounces each) reduced-sodium vegetable broth
1/4 teaspoon cayenne pepper
1 dried bay leaf
4 ounces sourdough bread, cut into 1/2-inch cubes (about 1 1/2 cups)

Directions:
Preheat oven to 350 degrees. In a large saucepan, heat 1 tablespoon oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, 1 minute. Add carrots, lentils, broth, bay leaf, cayenne, and 3 1/2 cups water. Bring to a boil, reduce heat, and simmer, partially covered, until lentils are just tender, about 20 minutes. Discard the bay leaf.
Meanwhile, on a rimmed baking sheet, toss bread with remaining tablespoon oil; season with salt and pepper. Bake until golden brown, 5 to 7 minutes, tossing once halfway through. Serve soup topped with croutons.
From Everyday Food, December 2007