Chicken Ranch Pizza

I took this recipe from my friend, Kara's blog! It turned out really yummy and was easy to put together!

INGREDIENTS:

Homemade Pizza Dough (I bought some from Publix)

Ranch Dressing (I used low-fat)

Mozzarella Cheese, shredded

Assorted Veggies (Onions, Red Bell Peppers)

Chicken (I used the Tyson package of already cooked grilled chicken strips)

Fresh Cilantro

DIRECTIONS:

Spread the pizza crust out and bake in 350 degree oven for 5 minutes. Spread ranch dressing, cheese and toppings on top of the crust. Bake until the cheese is melted (took around 25 minutes) and you may broil at the end to make the crust crispy!

Zuppa Toscana Pasta

INGREDIENTS:

1 lb italian sausage

1 1/4 tsp red pepper flakes

6-10 slices of bacon, cut into 1/2 inch strips

1 large onion, diced

1 TBL minced garlic

3 potatoes, thinly sliced

1 cup pasta (I use whole wheat macaroni)

32 oz. chicken broth

1 cup heavy cream

1/2 bag fresh spinach

DIRECTIONS:

1. Cook the sausage and red pepper flakes in a large pot, drain and set aside.

2. In the same pot, cook the bacon. Drain, but leave about a tablespoon of the grease in the pot. Cook the onions and garlic until translucent.

3. Pour the chicken broth into the pot (with the bacon/onions and garlic) and bring to a boil. Add in the potatoes and pasta and cook until al dente and potatoes are soft. Add salt and pepper to taste. Stir in the heavy cream, and the spinach.

Serve with freshly grated parmesan cheese... so yummy!

Crockpot Thai Chicken

From Meg Davis


INGREDIENTS:
About 4-5 boneless skinless chicken breasts, cut in half OR a package of boneless skinless chicken thighs (or a mix)
2 cups chunky salsa
1/2 cup peanut butter
Juice of 2 limes
2 tsp grated fresh ginger (I keep a nugget in my freezer and grate as needed with a fine tooth grater)
2 TBS soy sauce
1/2 cup chicken stock
Peanuts and chopped cilantro for garnish (we also love red thai garlic sauce)

DIRECTIONS:
Place chicken in slow cooker.
Mix salsa, PB, lime juice, ginger, soy sauce, and chicken stock in bowl. Pour over chicken and toss to coat.
Cover. Cook on low for 6 hours.

Serve over rice and garnish with peanuts and cilantro.

PW's Chicken Tortilla Soup

While I was looking at PW's cooking site, I decided I'd give her Chicken Tortilla Soup a try- and it was so good! I have to say, without the toppings, I wasn't that impressed at first-but all together, it was like a restaurant meal in my own home! Loved it! Click HERE for that link.

PW's Meatloaf

I have a cajun meatloaf I normally make (and love!) but I saw PW's recipe and knew my boys would love this one (hello, ketchup, beef and bacon!) and I was right! Click HERE for the link.

Bacon and Parmesan Pasta

Another great recipe off Tasty Kitchen! Click HERE for the recipe and HERE for the step-by-step directions (although it's SO easy!) It was good just as is, but might be yummy with chicken and onions, or some veggies!

Roasted Pear Salad

INGREDIENTS:

2 medium size Bosc pears, peeled, cored and sliced (can use any hard flesh type pears)
2 tsp plus 2 TBL of Olive Oil, divided
1/2 to 1/4 tsp of salt and pepper
1 TBL of White Balsamic Vinegar
1 tsp of finely chopped shallots
1/2 tsp of honey
4 cups of salad greens (bag mix of spinach and arugula)
1 ounce blue cheese, crumbled

1/2 cup dried cranberries
1/4 cup of pecan halves toasted (optional)

DIRECTIONS:
Preheat oven to 425 line a baking pan with foil and place pear slices in pan, drizzle the 2 tsp of oil and a portion of the salt and pepper over the pears and toss to coat. Arrange in single layer then roast the pears uncovered for 20 to 25 minutes till golden and edges lightly browned. Can gently toss and rearrange once during cooking. Keep and eye on them so they don't burn. Once cooked cool to room temp.

For the dressing: Mix the 2 TBL of olive oil, vinegar, shallots, honey and some of the salt and pepper that is left. Put into dressing container and shake well. Optional: I also mix in garlic powder not much just a little and I also divide up the shallots between the dressing and salad.

Last step is to mix the greens with the pears, shallots and nuts if so desired and drizzle dressing over toss and serve.