Ricotta Artichoke Pizza

Pizza Dough:


1 cup of warm water (105F)
3 1/2 cups of all-purpose flour
2 tablespoons of olive oil
2 teaspoons of honey
1 teaspoon of salt
1 teaspoon of yeast

Ricotta Base:

ricotta cheese
1tbsp parmesean cheese
1 tsp evoo
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp oregano
salt & pepper to taste
red pepper flakes to taste


Artichokes (jarred from Costco, in oil, drained on paper towels)
about 2 quartered

• Roll out the dough and place on pizza stone. (or make 4 small for individual pizza's).


• Scoop ricotta base on the dough and spread to edge of crust. Top with artichokes.


• Bake at 350 degrees for 20 min.

This was a great recipe that everyone ate. Definately will make it again.

Creamy One Pot Pasta

This is a great recipe from the Pampered Chef for those busy nights when there isn't much time to cook or those lazy nights when you want a meal fast but don't want to succumb the fast food drive thru option.


Recipe of the Month - Creamy One-Pot Pasta
This one-pot wonder combines slivered garlic and fresh vegetables for a light pasta dish your family will be sure to request again.
Ingredients:
4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth (5 1/4 cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (Neufchtel)
1/4 tsp salt
1/2 tsp coarsely ground black pepper
Grated fresh Parmesan cheese (optional)
Snipped fresh basil (optional)

Directions:
1. Thinly slice garlic using Paring Knife. Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using Mega Scraper. 2. Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias using Santoku Knife. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to batter bowl. 3. Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. Serve immediately in Simple Additions Dots Large Round Bowl. If desired, top with grated fresh Parmesan cheese and snipped fresh basil. Yield: 6 servings
Cook's Tips: For an interesting flavor twist, omit salt, black pepper, Parmesan cheese and basil. Add 1 tbsp Moroccan Rub or Greek Rub. For a heartier version of this recipe, add grilled turkey Italian sausage or sliced grilled chicken breasts to pasta. If desired, 2 cups halved cherry tomatoes can be substituted for the sun-dried tomatoes.

Nutrients per serving: Calories 410, Total Fat 11 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 65 g, Protein 15 g, Sodium 1000 mg, Fiber 5 g ?

2010 The Pampered Chef used under license.
This recipe was developed and tested in The Pampered Chef Test Kitchens by professional home economists.

America's Best Baked Potato Soup

America's Best Baked Potato Soup 1997

Recipe By : America's Best Recipes 1997

Serving Size : 12

Ingredients

5 Medium baking potatoes
8 Slices bacon
1 Cup sweet onions -- chopped
2/3 Cup all-purpose flour
6 Cups chicken broth
2 Cups half and half
1/4 Cup fresh parsley -- chopped
1 1/2 Teaspoons garlic -- minced
1 1/2 Teaspoons dried basil
1 Teaspoon salt
1 Teaspoon coarsely ground pepper
1/2 Teaspoon hot sauce
1 3/4 Cups shredded cheddar cheese -- divided
1 Cup green onions, sliced -- divided
1/4 Cup fresh parsley -- chopped

Cooking Instructions
Wash potatoes; prick several times with a fork. Bake at 400 degrees for 1 hour or until done; let cool. Peel potatoes, and slice crosswise.

Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.

Cook onion in drippings, stirring constantly, until tender; add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in potato, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil). Stir in 1 cup cheese and 1/4 cup green onions. Cook until cheese melts, stirring often. Again freeze at this point.

Ladle soup into individual soup bowls. Top evenly with crumbled bacon. Sprinkle evenly with remaining 3/4 cup cheese, 3/4 cup green onions, and parsley.

EASY and HEALTHY muffins

MUFFINS
Recipe Ingredients:

· 1 cup old-fashioned oats
· 1 cup fat free milk
· 2/3 cup unsweetened applesauce
· 1 egg
· 1 cup whole wheat flour
· 1/2 cup brown sugar
· 1 teaspoon baking powder
· 1/2 teaspoon baking soda
· 1/2 teaspoon salt
· 1 teaspoon cinnamon

Streusel Topping (optional):

· 1 tablespoon melted butter
· 1 tablespoon brown sugar
· 1/4 teaspoon cinnamon
· 1/2 cup old-fashioned oats

Substitutions: Try replacing the applesauce with pumpkin or sweet potato puree, yogurt, or a mashed banana.

1. Combine the oats and milk and let the mixture stand for about one hour. Preheat the oven to 400 degrees. Spray the muffin tin with cooking spray.

2. Add the applesauce and egg to the oat mixture and stir until combined. In a separate bowl, combine dry ingredients with a whisk. Add wet ingredients to dry and mix just until combined. Spoon mixture into muffin tin.

3. Combine streusel ingredients and sprinkle mixture over muffins. Bake muffins until a toothpick inserted into the center comes out clean, or 15 to 18 minutes. Makes 12 muffins.

stir fry meal; sucessful

this is my dinner. HOT! SPICY! wow! i used a few spoonfuls of the hot chilies my abuelita made and its an aweson stir fry. i cut up a red, green and yellow pepper, a zuchinni, bok choy and bean sprouts for the veggies. i marinated flank steak in beef broth, soy sauce, rice wine vinegar, fresh garlic, cilantro, oregano, salt, pepper and chili powder for about 40 min. i also marinated chicken in paul newman lime vinegarette salad dressing. i cooked the meat for a few min, took it out of the pan and ccokked the veggies til tender and added the meat back into the pan. the mixture was just right and everyone ate the food. That usually means its a "make again" meal! = added the hot sauce ate the end of cooking after the kids ate their fill. So the pic might not look like much but it was a kick butt meal.

Buffalo Chicken Dip

Buffalo Chicken Dip
All the spice and zing of your favorite wings, minus the time and mess.
Serves: 6-8
Preparation Time: 15 minutes
Cook Time: 30-40 minutes
INGREDIENTS
4 cans (12 ounces) of canned white meat chicken
10 ounces buffalo wing sauce
1 block spreadable cream cheese, room temperature
½ cup bleu cheese dressing
2 cups shredded cheddar cheese
INSTRUCTIONS

Preheat oven to 350°F.
Spread cream cheese generously in the bottom of a 9"x13" pan.
Combine the chicken, buffalo sauce and bleu cheese in a medium mixing bowl, and then pour over the cream cheese.
Top with cheddar cheese.
Bake in oven for 30-40 minutes, or until cheese is bubbly and golden brown.

Lemon Chicken Piccata

Lemon Chicken Piccata
Serves 4
4 (4-6 ounce) boneless, skinless chicken breast halves, flattened to about 1/4-inch (use a ziplock and rolling pin)
Salt and ground black pepper
1/3 cup flour
2 teaspoons finely grated lemon zest
1/2 teaspoon paprika
2 cloves garlic, pressed
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine (optional, but if not used, use double the chicken broth)
1/2 cup reduced-sodium chicken broth
1 (14-ounce) can artichoke hearts, quartered or use equivalent frozen artichoke hearts
In a skillet, heat olive oil over medium high heat. Meanwhile, working quickly, season flattened chicken rolling pin until 1/4-inch thick. Season flattened chicken with salt and black pepper. In a shallow dish (or dinner plate), combine flour, lemon zest and paprika. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
To the hot oil, add the garlic. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add capers and simmer 1 minute to heat through, then serve.

ROMA'S SKILLET CHICKEN, a freezer dinner

I found this recipe on SavingDinner.com a while back and tried it once fresh. Yummy!

I'm pretty sure this would be great frozen on a week night and easy too.

ROMA'S SKILLET CHICKEN
Serves 6

6 boneless skinless chicken breast halves
1 tablespoon olive oil
2/3 cup low sodium chicken broth
1/3 cup white wine (or chicken broth)
2 cloves pressed garlic
1 (28-oz.) can drained whole tomatoes
2 sliced green bell peppers, seeded and deribbed
1 (8-oz.) can drained sliced mushrooms
1 tablespoon rosemary, crumbled

TO ASSEMBLE:
In a one gallon freezer bag, write ROMA'S SKILLET CHICKEN and the date you assembled it on the bag with a Sharpie marker (won't run in the freezer). In this same bag, place the chicken, oil, broth, wine, garlic, tomatoes, mushrooms, peppers and rosemary. Seal the bag and gently shake to mix. Open the bag; gently and carefully squeeze the bag to remove excess air. Seal the bag.

BEFORE YOU COOK:
Defrost your freezer meal the night before in your fridge. If you don't have a full thaw at cooking time, place the bag in a sink of cold water (do not use hot water!) to speed-thaw your food safely.

COOKING DAY INGREDIENTS AND DIRECTIONS:
2 tablespoons cornstarch
2 tablespoon water

Place contents of freezer bag into a large skillet or Dutch oven. Bring to a boil and then let simmer for about 20-25 minutes or until chicken is cooked through.

During the last five minutes of cooking time, mix together cornstarch and water into a smooth thin paste. Pour into the skillet, stir and allow sauce to thicken for about five minutes.

Per Serving: 223 Calories; 4g Fat; 31g Protein; 14g Carbohydrate; 3g Dietary Fiber; 68mg Cholesterol; 310mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 2 Vegetable; 1/2 Fat. Points: 4

SERVING SUGGESTIONS: Serve with a side of fettuccine tossed with some olive oil and a little Parmesan cheese. Add a big spinach salad and you've got dinner!

Gina's Stuffing Recipe for a 12lb bird

Here is a stuffing recipe from my friend Gina. She makes this great mushy stuffing that is To-DIE-FOR! I know it's a little late for a stuffing recipe, but it never goes out of style and you KNOW you'll use it again. Enjoy!

8 cups regular bread or stuffing bread or croutons. (It's works out to be about 3/4's of a loaf of bread.) Wheat bread works good. I've even used rye. I use the plain ole .99 bread.

1 cup chopped celery

1/2 cup chopped onion

1/2 cup butter - 1 stick

1 tsp rubbed sage or poultry seasoning. ( I use a tsp. of each) and add more to taste if I'm in the mood. I like the added flavor.

1 tsp salt

1/2 tsp pepper

1-2 cups warm milk

Break up un-toasted bread in large bowl. Sauté butter, celery, onion, sage, salt, pepper until veges are soften. Once done, in same pan pour in to start, 1 cup of milk and blend together. Then pour over bread and mix. Use your hands, it mixes better. Add more warm milk until its to your desired texture. Then stuff that old bird. I bake any remaining stuffing in a separate pan.

Add whatever else you might like when saute' the veges. The first time you had my stuffing I added fresh chopped mushrooms as well. The second time I added (1) peeled and chopped apple. Bon Appetite!