Week 15: Recipe #5--Tomato Bread Salad

Another great salad for summertime!  This one is simple to make and includes heirloom tomatoes, which I love.  I found this recipe on the Pioneer Woman website.  It could also be a side salad, but I use it at a main course.  I serve this with fresh fruit.  Makes 4 servings.

Photo from Pioneer Woman

You'll Need:

• 2 large tomatoes
• 1/2 red onion
• 2 cloves garlic
• 1 c. fresh basil
• 1/2 cup fresh cilantro
• 1/2 cup fresh parsley
• 2 Tblsp. white wine vinegar
• 1/2 tsp. sea salt
• 1 baguette
• 2 cloves garlic
• 2 Tblsp. olive oil
• 1/2 tsp. sea salt
• 1/2 tsp. black pepper
• 3 heirloom tomatoes, the more colorful the better
• 1 c. cherry heirloom tomatoes
• 1 c. arugula
• 1/2 c. small basil leaves

Preparation:

1. For the tomato water, cut the large tomatoes into quarters and add to a blender.  Slice the red onion thinly and set half of the slices aside and add the other half to the blender.  Add the 1 cup basil, cilantro, and parsley to the blender along with the vinegar and 1/2 teaspoon of salt and puree the mixture for several minutes.  (I add the 2 cloves of garlic here as well, because it was in the pictures on her site, but not written in directions)
2. Place a piece of cheesecloth over a fine mesh strainer and set it over a bowl.  Pour the mixture into a mesh strainer and press it through until all of the liquid is extracted.  Set the bowl of tomato water aside.  (If you don't have cheesecloth, paper towels work okay)
3. Preheat the oven to 325 degrees.  Cut the baguette lengthwise and drizzle all sides with olive oil.  Then rub the baguette on all sides with the other 2 cloves of garlic.  Cut the baguette into cubes and place it into a baking dish.  Add a sprinkle of salt and pepper and toss.  Bake for 20 minutes then remove from the oven to let cool.
4. Slice the heirloom and cherry tomatoes into bite-sized pieces.  In shallow bowls, combine 1/2 cup of tomato water with tomatoes, arugula, remaining red onion,  and 1/2 cup small basil leaves.  Drizzle with olive oil and add a few croutons just before serving.  Enjoy!

Recipe and link:  http://thepioneerwoman.com/cooking/2011/06/tomato-bread-salad/

Week 15: Recipe #4--Mexican Molletes

I had never heard of these before, and can't vouch for how authentic they are, but I can say they are tasty.  They sounded so strange, I had to try them.  This recipe is from Tablespoon.com (see link below).  I serve these with fresh fruit.  Makes 4 to 6 servings.

Photo from Tablespoon.com

You'll Need:

• 4 to 6 bolillo rolls, baguettes (sliced in half), sub sandwich rolls, or Italian bread, cut in half lengthwise
• 1 can (15 oz.) refried beans (You can mash black beans instead, if you prefer)
• 2 c. melty cheese, shredded (mozzarella, farmer's Mexican Oaxaca, or cheddar all work)
• optional:  pico de gallo, salsa, guacamole, chorizo, turkey and/or ham, etc. for topping

Preparation:

1. Preheat oven to 350 degrees.
2. Place sliced rolls flat-side up on baking sheet.  Spread refried beans evenly on the flat sides.  Sprinkle generously with cheese.
3. Bake 8-10 minutes or until cheese is melted, bubbly and starting to brown.
4. Serve warm topped with pico de gallo, salsa, chorizo--anything you like!  (I keep mine vegetarian and leave out the meat options)

Recipe and link:  http://taste-for-adventure.tablespoon.com/2011/06/02/mexican-molletes/

Week 15: Recipe #3--Chicken Shawarma

This recipe was found on Tablespoon.com (see link below).  I love a good gyro, and this is a Middle Eastern version of one.  Yummy!  I serve this with fresh fruit.  Makes 8 wraps; I halved this recipe when I made it because there's only 3 of us.

Photo from Tablespoon.com

You'll Need:

• 2 c. yogurt (I use Greek yogurt)
• 1/2 c. tahini
• 4 lemons
• 1 Tblsp. Madras curry powder (I just use the regular curry powder in my pantry)
• 1 Tblsp. chile flakes
• 2 lbs. boneless, skinless chicken thighs
• 1 English cucumber
• 5 tomatoes
• 1/4 red onion
• 1 Tblsp. vinegar
• Lavosh bread (If you can't get this, you can use tortilla wraps)
• parsley

Preparation:

1. Make marinade:  Mix 1 1/2 cups yogurt with chile flakes, curry powder, juice of 1 lemon, zest of one lemon, salt and pepper.  Poke chicken with a fork to help marinade fully flavor the chicken.  Mix the chicken in to the marinade and let sit at least an hour, up to 12 hours.
2. Make shawarma sauce:  Mix juice of 3 lemons, tahini, and 1/2 cup of the yogurt.  Mix in some chopped parsley.
3. Grill chicken:  Cook on a grill at medium heat until charred and fully cooked.
4. Make salad:  Chop tomatoes, slice onions, chop cucumbers, season with salt and vinegar.
5. Build wraps:  Fill with chicken, sauce, and salad.  Grill for a few minutes on each side.

Recipe and link:  http://taste-for-adventure.tablespoon.com/2011/05/31/chicken-shawarma/

Week 15: Recipe #2--Grillled Chicken & Pineapple Quesadillas

My husband LOVES pineapple, and this recipe really looked good to me as well.  Add the fact that Lily could eat quesadillas for breakfast, lunch, and dinner and you've got a meal that's a perfect fit for our family.  Another Pioneer Woman success!  I serve this with a side of beans and some fruit.  Makes 6 servings.

Photo from Pioneer Woman

You'll Need:

• 8 whole flour tortillas
• butter or margarine
• 2 c. grilled pineapple, sliced
• 3 whole boneless, skinless chicken breasts
• salt, pepper, and cajun spices, to taste
• 3 c. monterey jack cheese, grated
• 1 whole jalapeno, sliced (I leave this out because I'm a wuss when it comes to spicy...)
• cilantro
• 3 Tblsp. barbecue sauce
• optional:  sour cream, pico de gallo, lime wedges

Preparation:

(To grill pineapple:  cut wedges, stick on skewers, and grill over low heat.  Cut into slices.)

(To pound chicken, place inside a ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)

1. Sprinkle chicken with salt and pepper and cajun spice (or cumin/cayenne, etc.).  Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce.  Set aside and slice in to very thin slices.
2. Warm griddle over medium heat and put sizzling butter or margarine in the pan.  Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
3. To assemble, sprinkle four browned tortillas with grated monterey jack.  Arrange chicken slices evenly over the surface.  Add pineapple slices and jalapeno slices.  Sprinkle on cilantro.  If desired, drizzle extra barbecue sauce over the top.  Add second browned tortilla on top of each one.  (You'll have four complete quesadillas at this point.)
4. Add to the oven to warm, or back to skillet to warm, until cheese is melted.  Cut each quesadilla into six wedges.  Serve with sour cream, pico de gallo, and lime wedges.

Recipe and link:  http://thepioneerwoman.com/cooking/2010/05/grilled-chicken-pineapple-quesadillas/

Week 15: Recipe #1--Pasta with Pesto Cream Sauce

In the summer I love pasta dinners because they are easy to make and don't heat up my non-air-conditioned home when making them.   This is a simple recipe that includes pesto, which I love.  It can be found on the Tasty Kitchen blog (see link below).  I serve this with a green salad and fruit.  Makes 8 servings.

Photo from Pioneer Woman

You'll Need:

• 3/4 c. fresh basil leaves
• 1/2 c. grated parmesan cheese
• 3 Tblsp. pine nuts
• 2 cloves garlic, peeled
• salt and pepper, to taste
• 1/3 c. extra-virgin olive oil
• 1/2 c. heavy cream
• 2 Tblsp. butter
• 1/4 c. grated parmesan (additional)
• 12 oz., weight, pasta (cavitappi, fusili, etc.)
• 2 whole tomatoes, diced

Preparation:

1. Cook pasta until al dente.
2. Add basil leaves, 1/2 cup parmesan, pine nuts, garlic, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes.  Continue blending until combined, adding additional olive oil if needed.  Set aside.
3. Heat cream and butter in a small saucepan over medium-low heat.  Add pesto and stir.
4. Drain pasta and place in a serving bowl.  Pour pesto cream over the top.  Toss to combine.  Add diced tomatoes and toss quickly.  Serve immediately.

Recipe and link:  http://tastykitchen.com/recipes/main-courses/pasta-with-pesto-cream-sauce/

Week 14: Recipe #5--Bowtie Lasagna

Okay, so this week there's more pasta than normal, but it's easy to make, and we love it!  This recipe is on the Tasty Kitchen blog, but I found it through the Pioneer Woman (see link below).  It's a great alternative to traditional lasagna if you are short on time (or just don't have the energy).  I served this with a green salad and some good bread.  Makes 6 servings.

Photo from Pioneer Woman

You'll Need:

• 1 lb. ground beef
• 5 c. bowtie noodles
• 3 c. spaghetti sauce (or pizza sauce, whatever you prefer)
• 1 Tblsp. olive oil
• 1 tsp. salt
• 1/2 tsp. garlic powder
• 1 tsp. Italian seasonings (more or less, make it to your taste)
• 1/2 c. mozzarella cheese
• 1/2 c. sour cream

Preparation:

1. Fry ground beef in small pan.  Meanwhile, cook noodles according to package instructions.
2. After noodles are cooked, drain and drizzle with olive oil.  Mix in your spaghetti sauce.  Add in your fried hamburger, seasonings, cheese, and sour cream.  Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.
3. Enjoy!

Recipe and link:  http://tastykitchen.com/recipes/main-courses/bow-tie-e28098lasagnae28099/

Week 14: Recipe #4--Chicken with Sun-Dried Tomatoes, Spinach, and Feta in Phyllo Cups

This is a Rachael Ray recipe I found on the Food Network website (see link below).  I absolutely love the sun-dried tomato/feta/spinach combination (on pizza, pasta, pretty much anything), so when I saw this I knew I had to try it.  Plus, I had a bunch of phyllo dough in the freezer from a previous recipe and I didn't know what to do with it, so this recipe was just a win-win situation.  Mmmmm....and were those phyllo dough cups TASTY!  Rachael suggests serving this with a hearty vegetable and olive salad, but that sounded too fancy for me.  I served it with a green salad and fruit.  Makes 6 servings.

Photo from foodnetwork.com

You'll Need:

• 1/2 stick butter, melted
• 3 sheets phyllo pastry dough, found in freezer section
• coarse salt and black pepper
• 2 Tblsp. extra-virgin olive oil
• 1 1/2 thin cut boneless, skinless chicken breast, sliced into thin strips on an angle
• 3 cloves garlic, chopped
• 1 small yellow skinned onion, chopped
• 1/2 c. sun-dried tomatoes in oil, drained, 10 to 12 pieces, chopped
• 2 boxes chopped spinach defrosted and squeezed dry (**see note below)
• 3/4 lb., 12 oz., feta cheese, crumbled

Preparation:

1. Preheat oven to 400 degrees.
2. Brush 6 or 12 cup muffin tins with butter using pastry brush (I made 12 small, vs. 6 large).  Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet.  Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins.  Brush the inside of the pastry cups with the remaining butter.  Bake until golden, 5 to 8 minutes (watch carefully, mine got a little dark).  Cool.
3. To a skillet preheated over medium heat add chicken, garlic, and onions and season with salt and pepper.  Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes.  Add feta and taste to adjust seasonings.
4. To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun-dried tomatoes and spinach mixture. 

**I found this to be a LOT of spinach.  I might reduce it to one box next time and see how that goes.  I definitely had more spinach/chicken mixture than I had cups, so I think one box would work.


Recipe link:  http://www.foodnetwork.com/recipes/rachael-ray/chicken-with-sun-dried-tomatoes-feta-and-spinach-in-phyllo-cups-recipe/index.html

Week 14: Recipe #3--Creamy Chicken and Pasta Salad

Summer time is a great time for salads!  (Also watermelon, which we generally have every night during the summer, but that's another story...)  I found this recipe on the Food Network website (see link below).  It was yummy!  I served this with...you guessed it, watermelon!  Also a nice piece of good bread.  Makes 4 servings.

Photo from foodnetwork.com

You'll Need:

• salt, to taste
• 8 oz. tubetti or other small tube-shaped pasta
• 1 1/4 c. 2% Greek yogurt
• 1/2 c. mayonnaise
• 2 tsp. apple cider vinegar
• 1 tsp. dijon mustard
• 1/3 c. chopped fresh dill (I confess, I used dry dill and estimated how much...still tasted good!)
• 1 Tblsp. chopped fresh chives 
• 1 rotisserie chicken
• 2 stalks celery, chopped
• 1 Kirby cucumber, peeled, halved lengthwise, seeded
• freshly ground pepper
• 8 cups mesclun greens (I used a different mix of greens as my husband does not like these)

Preparation:

1. Bring a pot of salted water to a boil.  Add the pasta and cook as the label directs.  Drain and rinse under cold water to stop the cooking.
2. Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives, and 2 teaspoons salt in a medium bowl.  Remove the skin from the chicken and shred the meat into large pieces.  (This is always my husband's job.)  Add the chicken, celery, and cucumber to the dressing and gently stir to combine.
3. Shake the excess water from the pasta and add it to the chicken salad.  Season with pepper and toss.  Serve over the greens.

Recipe and link:  http://www.foodnetwork.com/recipes/food-network-kitchens/creamy-chicken-and-pasta-salad-recipe/index.html

Week 14: Recipe #2--Sweet and Sour Pork

This recipe is from foodnetwork.com (see link below).  It was pretty tasty, and not too difficult to make.  My husband likes pork chops, but I can never seem to cook them without making them totally dry and tough, so this was a good alternative.  The cut-up pieces turned out better than the chops usually do.  He said next time it should be served over rice, to soak up that yummy sauce.  It IS yummy.  I served it with a salad and bread.  Makes 4 servings.

Photo from foodnetwork.com

You'll Need:

• 1 lb. pork tenderloin, cut into 1/2-inch pieces
• 2 1/2 Tblsp. balsamic vinegar
• salt, to taste
• 2 tsp. low-sodium soy sauce
• 1 Tblsp. cornstarch (I used flour; it's what I had on hand)
• 3 Tblsp. ketchup
• 3 Tblsp. sugar, plus a pinch
• 3 Tblsp. peanut or vegetable oil 
• 3 cloves garlic, minced
• 2 carrots, thinly sliced
• 3 scallions, cut into 1/2-pieces
• 3 cups snow peas, cut in half

Preparation:

1. Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl.  Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.
2. Heat 2 tablespoons peanut oil in a large skillet or wok over high heat.  Add the pork and slowly stir until it turns mostly opaque, about 2 minutes.  Remove the pork with a slotted spoon and transfer to a plate.  Discard the oil and wipe out the skillet.
3. Heat the remaining 1 tablespoon oil in the skillet, then stir-fry garlic with a pinch each of salt and sugar, 15 seconds.  Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes.  (Add a little water if the garlic starts to stick to the skillet.)  Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.

Recipe and link:  http://www.foodnetwork.com/recipes/food-network-kitchens/sweet-and-sour-pork-recipe/index.html

Week 14: Recipe #1--Creamy Spinach Pasta

I found this recipe on the Disney Family Fun website (see link below).  I usually like to have one pasta recipe a week on the menu because Lily loves any kind of pasta.  I liked this recipe because it's a good way to get her to eat spinach as well.  I served this with fruit and a green salad.  Makes 6 servings.

You'll Need:

• 3/4 c. butter
• 1 clove garlic, minced
• 3 Tblsp. chopped onion
• 3/4 lb. fresh or frozen spinach, drained and coarsely chopped (I just bought the chopped frozen spinach)
• 1 lb. green or white fettucine noodles
• 1 1/2 c. grated parmesan cheese
• 1 c. heavy cream
• pepper, to taste

Preparation:

1. In a medium-sized skillet, melt half the butter and add the garlic and onion.  Cook until golden but not browned.  Add the spinach and partially cover the pan until the spinach had heated through.
2. Meanwhile, cook the noodles according to the package directions.  Drain the pasta and return it to the pot.  Toss it with the remaining butter, the spinach mixture, cheese, and cream until all are blended and heated through.  

Recipe and link:  http://familyfun.go.com/recipes/quick-meals/creamy-spinach-pasta-676048/

Bonus: North Dakota Beans--Side Dish

This is another recipe from my mother-in-law, Coke, who grew up in North Dakota.  Whenever we are having a barbecue, we request these beans be present.  After baking them, you can keep them in a crockpot to keep them warm.  Makes 10 servings.

You'll Need:

• 1/2 lb. bacon, diced
• 1 lb. hamburger, crumbled
• 1 cup. diced onion (1 medium onion)
• 1 tsp. salt
• 2 Tblsp. mustard
• 2 Tblsp. vinegar
• 1/2 cup ketchup
• 1/2 cup brown sugar
• 2 cans (15 oz.) baked beans, not drained
• 1 can (16 oz.) kidney beans, not drained
• 1 can (16 oz.) lima beans, drained
• 1 can (16 oz.) can butter beans, drained

Preparation:

1. Fry bacon until crisp; crumble.  Brown hamburger and onions.
2. Mix all ingredients in large casserole or small roaster.  
3. Cover and bake at 350 degrees for 1 hour.

Bonus: The BEST Parmesan Dip

Many people have been asking me for this recipe, so I will post it here.  I am not kidding you when I say this is the BEST.  I got this recipe from my mother-in-law a few years back, and I always make it when I have to bring something for a potluck.  It's always a hit!  The recipe I'm posting is doubled from the original my mother-in-law gave me, so you could half it, but why?  That would mean less spinach-parmesan goodness, and that's just not right.  I have served this with tortilla chips and/or veggies, but my favorite thing to serve it with is cut up tandoori naan bread.  Mmmmm..........

You'll Need:

• 2 pkgs. (10 oz. each) frozen chopped spinach
• 2 2/3 cups grated parmesan cheese (I use Kraft in the green container)
• 1 large onion (this is in the original recipe, but when I double it, I don't double the onion...if halving the recipe, use 1/2 an onion)
• 2 garlic cloves, chopped (I always use more because I LOVE garlic.  I always at least use 3, but any more than that is up to your personal preference)
• 8 oz. cream cheese, softened
• 1 cup mayonnaise (the original recipe called for one cup--when I double, I don't double the mayo...you could do up to 1/2 cup more if you'd like; any more and it gets too greasy)
• salt and pepper, to taste
• paprika

Preparation:

1. Preheat oven to 350 degrees.
2. Defrost and squeeze dry the spinach.  Mix together 2 1/3 cups of parmesan cheese, the chopped spinach, onion, garlic, cream cheese, and mayo.  Season with salt and pepper to taste.  
3. Place in a greased casserole dish and top with the remaining 1/3 cup of parmesan cheese, and sprinkle with paprika.  Bake until hot and bubbly (about 20 minutes).  Serve immediately.

***Freezes well, both before and after baking.

Week 13: Recipe #5--Grilled Chicken Caesar Salad

This is yet another Kraft Foods recipe (see link below).  I found it in the magazine, but you can find it online as well.  My husband LOVES chicken caesar salads, and I like this recipe because the chicken is grilled.  I love to use the barbecue in the summer time.  Nothing smells like summer more than fresh cut grass and the barbecue.  I serve this with WATERMELON, because that is another one of my summer loves.  Makes 4 servings.

Photo from kraftrecipes.com

You'll Need:

• 1/2 cup classic caesar dressing, divided (their recipe calls for Kraft--I used Newman's Own)
• 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
• 4 thick slices italian bread (this is if you only are planning to eat ONE slice of bread per person...I ususally prepare more than that...)
• 1 clove garlic, peeled, cut in half  (again, you will need more garlic and olive oil if you are having more than one slice of bread)
• 1 Tblsp. olive oil
• 6 cups torn romaine lettuce (I just used a prepackaged bag)
• 3 Tblsp. grated parmesan cheese

Preparation:

1. Pour 2 tablespoons of dressing over chicken in resealable plastic bag.  Seal bag; turn to coat chicken with dressing.  Refrigerate 30 minutes to marinate.  (I let it marinate longer--while I was at work)
2. Heat grill to medium heat.  Remove chicken from marinade; discard marinade.  Thread chicken onto 4 skewers.  Grill 6 to 8 minutes or until done, turning occasionally.  Add bread to grill; cook 1 minute on each side or until toasted on both sides.  Rub toast with garlic; brush with oil.
3. Arrange toast and lettuce on platter; drizzle with remaining dressing.  Top with chicken skewers and cheese.

***They also suggest using ranch dressing if you're not a fan of caesar.

Recipe and link:  http://www.kraftrecipes.com/recipes/grilled-chicken-caesar-salad-113967.aspx

Week 13: Recipe #4--Sausage with Peppers and Pasta

Here's another Kraft Foods recipe.  Simple, fast, and tasty!  I served this with a green salad and bread.  Makes 6 servings.

You'll Need:

• 3 cups rigatoni pasta, uncooked
• 1 lb. italian sausage, sliced
• 1 each red, green, and yellow pepper, coarsely chopped
• 1 can (14 oz.) italian-style diced tomatoes, undrained
• 1 1/2 cups shredded Italian mozzarella-parmesan cheese blend
• 1/4 cup grated parmesan

Preparation:

1. Cook pasta as directed on package.  Meanwhile, cook sausage in large skillet on medium heat 10 minutes, stirring frequently.  Add peppers; cook and stir 7 minutes or until sausage is done and peppers are crisp-tender.  Stir in tomatoes; cook 2 minutes or until heated through, stirring occasionally.
2. Drain pasta.  Add to sausage mixture with shredded cheese; mix well.
3. Top with parmesan.

Recipe and link:  http://www.kraftfoods.com/foodandfamily/default.aspx#/recipes/sausage-with-peppers-and-pasta/113822

Week 13: Recipe #3--Taco Pizza

This recipe came from the Pioneer Woman.  I was lazy and didn't want to make the dough, so I used store-bought refrigerated dough.  Maybe in the summertime when I'm not working I'll have the time for that.  You can use the link below and follow her recipe to make homemade dough, or just take the easy way out like I did.  Tastes good either way.  I served this with a green salad.  Serves 8.

Photo from Pioneer Woman

You'll Need:

• refrigerated pizza dough (I used Pillsbury; or click link below to copy Pioneer Woman's dough recipe)
• 1 can (14 oz.) black beans
• 1 tsp.  taco seasoning
• 4 whole corn tortillas, sliced into thin strips
• 1/2 cup canola oil, for frying
• 1 cup grated sharp cheddar
• 1 cup grated monterey jack cheese
• 1 head green leaf lettuce, sliced/shredded thin
• 2 whole ripe tomatoes, diced
• 1/2 cup cilantro leaves
• 1/4 cup sour cream
• 3 Tblsp. hot sauce (more or less to taste)

Preparation:

1. Pour black beans into a saucepan.  Add seasoning to taste and heat up beans over medium-low heat.  Use a potato masher to mash the beans to desired texture.  Continue cooking/heating beans over medium-low heat, stirring occasionally, until no longer runny (should be the texture of refried beans).  Set aside.
2. In a small skillet, heat canola oil over medium heat.  When hot enough to fry, drop in the tortilla strips in batches, frying quickly and removing from oil with a fork when crisp--about 30 to 45 seconds per batch.  Transfer to a paper towel-lined plate.  Set aside.
3. Place rack in the bottom position in the oven.  Preheat oven to 500 degrees.
4. With hands, spread pizza dough on oiled baking sheet, making sure it's relatively thin.  Spread layer of refried beans all over pizza crust.  Sprinkle mixed grated cheeses over the top.  Place pan in the oven (in the bottom half of the oven) and bake for 9 to 12 minutes.  Watch it to make sure crust doesn't burn.
5. Remove pizza from oven.  Sprinkle on shredded lettuce, diced tomatoes, and cilantro leaves.
6. Mix together sour cream and hot sauce, adding enough hot sauce to make the mixture pourable.  With a spoon (or you can put it in a pastry bag) drizzle mixture over finished pizza.
7. Sprinkle with tortilla strips.  Cut into squares and serve immediately with good quality salsa.

Recipe and link:  http://tastykitchen.com/recipes/main-courses/taco-pizza-7/

Week 13: Recipe #2--BBQ Chicken Melt

This is another recipe from Kraft Foods (see link below).  I like their recipes because they generally don't involve many ingredients and are usually pretty time-efficient.  I served this with a green salad and fruit.  Makes 4 servings.

Photo from kraftrecipes.com

You'll Need:

• 1 baguette (12 oz.), cut lengthwise in half, then crosswise into quarters
• 1/4 cup mayonnaise (the recipe actually calls for Miracle Whip, but I just can't do it)
• 1/4 cup BBQ sauce (they recommend Kraft Original)
• 4 cooked BBQ chicken breasts, thinly sliced
• 1/2 cup thinly sliced red onions
• 4 slices pepperjack cheese, cut diagonally in half

Preparation:

1. Heat broiler.
2. Place bread, cut-sides up, in single layer on baking sheet.
3. Top with remaining ingredients.
4. Broil 2 to 3 minutes or until cheese is melted.
5. Cut in half to serve.

Recipe and link:  http://www.kraftrecipes.com/recipes/bbq-chicken-melt-118030.aspx

Week 13: Recipe #1--Beef & Vegetable Noodle Bowl

I found this recipe in Kraft Food & Family magazine.  My friend Valerie gave me a bunch of old issues, so I've been going through them lately.  You can also find it on their website (see link below).  This recipe was originally made for two servings, so I've doubled it here.  I served this with some fruit.

Photo from kraftrecipes.com

 You'll Need:

• 1/2 lb. multi-grain spaghetti, uncooked
• 4 Tblsp. light Asian Toasted Sesame Dressing (these recipes always call for Kraft brand everything, but I use what I normally would use)
• 2 cups broccoli florets
• 1 large red pepper, cut into strips
• 1 lb. boneless beef sirloin steak, cut into thin strips
• 4 Tblsp. hoisin sauce
• 1/2 cup fat-free reduced-sodium chicken broth (or whatever kind you happen to have on hand)
• 4 green onions, thinly sliced

Preparation:

1. Cook spaghetti in large saucepan as directed on package.
2. Meanwhile, heat dressing in large nonstick skillet on medium heat.  Add broccoli and peppers; stir-fry 3 minutes or until vegetables are crisp-tender.  Add meat and hoisin sauce; stir-fry 2 to 3 minutes or until meat is done.
3. Drain spaghetti; return to same pan.  Add broth; cook 1 minute or until heated through, stirring occasionally.  Add meat mixture and onions; mix lightly. 

Recipe and link:  http://www.kraftrecipes.com/recipes/beef-vegetable-noodle-bowl-107321.aspx

Week 12: Recipe #5--Tortellini Spinach Bake in Creamy Lemon Sauce

This recipe is from the blog, Our Best Bites (see link below).  It's not too complicated to make, and Lily loves to eat any kind of pasta, so it's a good recipe for us.  Plus, anything with bacon is a major plus for Jeff!  I serve this with a green salad and good bread.

Photo from Our Best Bites blog

You'll Need:

• 12 oz. bag of Barilla Cheese and Spinach Tortellini (find them in any dry pasta aisle)
• 4 oz. bacon or pancetta, (about 4 strips of bacon) You could leave this out and make it a vegetarian meal.
• 3 cloves garlic, pressed in garlic press or finely minced
• 2 Tblsp. flour
• 2 c. milk
• 3/4 tsp. kosher salt
• 1/8 tsp. black pepper
• 1 1/2 tsp. dry basil
• 1/4 tsp. red pepper flakes (1/2 tsp. or more if you like spicy)
• 1 medium lemon
• 2 c. loosely packed fresh spinach, roughly chopped
• 3/4 c. grated mozzarella cheese, divided
• 3/4 c. grated parmesan cheese, divided

Preparation:

1. Preheat oven to 350 degrees.  Fill a large stock pot with water and bring to a boil.  Add tortellini and cook according to package instructions.
2. Place bacon in a medium sized skillet on the stovetop at medium-high heat.  Cook until crisp.  Remove bacon from pan with slotted spoon and set on paper towels to drain.  Reserve two tablespoons bacon drippings in pan and discard the rest.
3. Add garlic to pan and cook until fragrant and tender, about 1 minute.  Add flour to pan and stir with a whisk for about 1 minute.  Slowly add milk and continue to stir with whisk until smooth.  Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.
4. While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon.  Then cut lemon in half and remove juice.  Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce.  (If that's too lemony for your taste, Our Best Bites suggests cutting it down to 1 tsp. zest and 2 tsp. lemon juice.)  Continue to stir until thickened, 2-3 minutes.  Remove from heat.
5. Drain tortellini and place back in stock pot.  Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture.  Add spinach, 1/2 cup mozzarella cheese and 1/2 cup parmesan.  Add sauce and gently stir to combine.  Place pasta mixture in an 8 x 8 or 9 x 9 baking dish and top with remaining 1/4 cup mozzarella, 1/4 cup grated parmesan, and crumbled bacon.
6. Cover pan with foil and bake for 20 minutes.  Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout.  Remove form oven and cool for 10 minutes before serving.

Recipe and link:  http://www.ourbestbites.com/2011/04/tortellini-spinach-bake-in-creamy-lemon/

Week 12: Recipe #4--Chile Cheese Casserole

Another foodnetwork.com recipe--there are some good ones on there!  (See link below.)  I served this with fruit and toast.

Photo from foodnetwork.com

You'll Need:

• cooking spray
• 4 cups baked tortilla chips, 2 1/2 oz.
• 6 egg whites
• 4 large eggs 
• 1/4 c. skim milk
• 3/4 tsp. ancho chili powder (I just used regular chili powder because that's what I had)
• 1/8 tsp. freshly ground black pepper
• one 4 oz. can mild chopped green chiles
• 1 Tblsp. chopped fresh cilantro leaves, plus whole leaves for garnish
• 1/2 cup shredded sharp cheddar cheese, about 2 oz.
• 1/2 cup shredded pepperjack cheese, about 2 oz.
• 1/2 cup prepared green salsa verde
• reduced fat sour cream, optional

Preparation:

1. Preheat the oven to 375 degrees.  Lightly coat a rectangular 2-qt. baking dish with nonstick cooking spray.  Coarsely crush the chips by hand and spread half of them into the bottom of the baking dish.
2. Whisk the egg whites, eggs, milk, ancho powder, and pepper in a large bowl until well combined. Stir in the chopped chiles, chopped cilantro, and 1/4 cup each of the cheddar and pepperjack cheeses; pour into the pan.  
3. Sprinkle the remaining chips over the egg mixture.  Bake until the casserole is set around the edges but a little loose in the center, 20-25 minutes.
4. Sprinkle with the remaining 1/4 cup of each cheese and continue to bake until the cheeses are melted and the casserole is set in the center, about 10 minutes.  Let stand for 10 minutes.  
5. Serve with the salsa and sour cream, if using.  Garnish with whole cilantro leaves.

Recipe and link:  http://www.foodnetwork.com/recipes/food-network-kitchens/chile-cheese-casserole-recipe/index.html

Week 12: Recipe #3--Vegetable Frittata

I got this recipe from foodnetwork.com.  It is courtesy of Food Network Magazine (see link below).  We have been getting lots of fresh farm eggs lately, and this was a tasty way to use them.  I served this with fruit.

Photo from foodnetwork.com

You'll Need:

• 3 large eggs, plus 3 egg whites
• 3/4 cup 2% reduced-fat cottage cheese
• 4 oz. smoked gouda cheese, shredded (about 1 cup)
• 1 tsp. minced fresh rosemary
• 3 cloves garlic, thinly sliced
• 2 Tblsp. extra-virgin olive oil
• 1 medium onion, chopped
• one 16 oz. pkg. frozen mixed vegetables (broccoli, cauliflower and carrots), thawed I don't care for cauliflower, so I used a different mix--still good
• 2 Tblsp. grated parmesan cheese
• 1 scant tsp. paprika
• 4 slices multigrain bread

Preparation:

1. Position a rack in the upper third of the oven and preheat to 450 degrees.  Whisk the whole eggs and whites in a bowl.  Add the cottage cheese and whisk until almost smooth.  Whisk in the gouda and rosemary.
2. Cook the garlic in the olive oil in a 10-inch nonstick oven-proof skillet over medium-high heat until it starts to brown, 1 to 2 minutes.  Add the onion; season with salt and cook 2 minutes.  Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.
3. Reduce the heat to medium.  Spread the egg mixture evenly in the pan.  Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes.  Run a rubber spatula around the edge to release the egg from the pan.  Continue cooking until the bottom is golden, 2 to 3 more minutes.  
4. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes.  Remove from the oven, cover and let sit, 5 to 7 minutes.  Cut into wedges and serve with the bread.

Recipe and link:  http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-frittata-recipe/index.html

Week 12: Recipe #2--Mac and Cheese Dog Casserole

I got this recipe from Rachael Ray on foodnetwork.com (see link below).  Okay, this is not the healthiest of meals, but it was a winner for Lily (and let's face it, my husband, too).  It was very fast to make, and besides the hot dogs, most of the ingredients were already in my pantry.  I served this with a green salad and leftover crockpot beans (my mother-in-law's recipe--I'll post it when I get it from her).

Photo from foodnetwork.com

You'll Need:

• 1 lb. elbow macaroni
• 2 Tblsp. extra-virgin olive oil, divided
• 1 pkg. beef or pork hot dogs, chopped into 1-inch pieces (I used Hebrew National)
• 1 Tblsp. butter
• 1 medium onion, finely chopped
• 2 Tblsps. all-purpose flour
• 1/2 cup beer, 1/3/ of a bottle--whatever you have on hand, chicken broth can be substituted (I used the broth because it's what I had)
• 2 cups milk
• salt and pepper, to taste
• 1 rounded Tblsp. spicy mustard (I just used regular French's--what I had)
• 2 rounded Tblsp. ketchup
• 3 cups yellow sharp cheddar, shredded, divided (1 1/2 pre-shredded packages)

Preparation:

1. Boil a large pot of water for macaroni.  Salt water and undercook macaroni; cook about 7 minutes until just under al dente in doneness.
2. Preheat broiler and set rack 12 inches from heat.
3. While pasta works, heat a large deep nonstick skillet over medium-high heat.  Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides--4 minutes total.  Remove the dogs with a slotted spoon to a paper towel lined plate.  
4. Add another tablespoon olive oil, 1 turn of the pan and the butter.  When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute.  Add beer and cook off completely, 1 minute.  Whisk in milk and bring to a bubble, then season the sauce with salt and pepper.  Stir in the mustard and ketchup.
5. Lower heat and add 2 cups of cheese.  Stir to melt, 1 minute.  Adjust mustard, ketchup, salt and pepper to your taste.
6. Drain pasta well.  Combine pasta and hot dogs with sauce and coat evenly.  Then pour into large casserole (I used a 13 x 9 baking dish) and top with remaining cheese.  Melt and brown cheese under broiler, 2 minutes.  Serve.

Recipe and link:  http://www.foodnetwork.com/recipes/rachael-ray/mac-and-cheese-dog-casserole-recipe/index.html

Week 12: Recipe #1--Penne in Almond Sauce

I got this recipe from foodnetwork.com (see link below).  It is from Giada de Laurentiis.  It says that it yields 4 to 6 servings, but those are some LARGE servings, let me tell you.  I made it for the 3 of us, plus my in-laws, and we have a LOT left over.  You could easily half this recipe for a family of four; that's what I plan on doing next time.  However, it was extremely tasty and pretty simple to make.  I served it with a green salad and some grapes.

Photo from foodnetwork.com

You'll Need:

• 1 pound penne pasta
• 2 cups (9 oz.) blanched, slivered almonds (I used the toasted sliced almonds used for salads)
• 2 1/2 cups low-sodium chicken stock
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, peeled and smashed
• 2 store-bought, rotisserie chicken breasts, skinned boned and cut into 1/2-inch cubes (about 2 cups)
• 1 cup frozen petite peas
• 3/4 cup heavy cream
• 1 large lemon, zested
• salt and pepper, to taste
• 2 cups grated parmesan
• 1/2 cup chopped fresh basil leaves

Preparation:

1. Bring a large pot of salted water to boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.  Drain and reserve about 1 cup of the pasta water.
2. In a blender, combine the almonds, chicken stock, olive oil, and garlic.  Blend until the mixture is smooth.  Pour the mixture into a large skillet and turn the heat on to medium.  Bring the mixture to a boil and cook, stirring constantly, until the mixture thickens, about 3 to 4 minutes.  (It didn't thicken up enough for me, so I added one tablespoon of flour, and that worked).  Add the chicken, peas, cream, and lemon zest.  Cook, stirring frequently until the chicken is heated through, about 4 minutes (mixture will be thick).  Season with salt and pepper, to taste.  (I didn't actually use any--plenty of flavor without.)
3. Put the cooked pasta into a serving bowl and add 1/2 cup of the parmesan.  Toss together until the pasta is coated.  Add the chicken mixture, the remaining cheese, and the basil.  Toss the ingredients together, adding the reserved pasta water, as needed, to loosen the sauce.  Season with salt and pepper, to taste, and serve.

Recipe and link:  http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-in-almond-sauce-recipe/index.html