Garlicky Red and White Pizza with Horseradish Cheddar

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Ingredients:

  • 1 prebaked pizza crust
  • 3 tbs mayo
  • 2 tbs garlic, minced
  • 1 cup alfredo sauce
  • 1 cup marinara sauce
  • 3 slices horseradish cheddar, torn into pieces
  • 2 tbs parmesan, grated

Directions:

  1. Preheat the oven to 425.
  2. Mix together the mayo and and garlic and spread on the pizza crust, leaving a 1 inch border.
  3. Pour the alfredo in stripes down the pizza crust and then fill in the gaps with the marinara.
  4. Lay the cheese pieces over the crust and sprinkle with parmesan.
  5. Bake for 20 minutes.

Crockpot Meatballs and Chicken Sausages over Mini Ravioli

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Ingredients:

  • 2 cans fire roasted diced tomatoes
  • 2 boullion cubes
  • 1 tbs garlic, minced
  • 1 bag meatballs, frozen
  • 1 pkg italian garden chicken sausages, sliced
  • 1 leek, cleaned and sliced
  • 1/2 onion, diced
  • 1 jar sun dried tomatoes, julienned, packed in oil
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/8 tsp red pepper flakes
  • 1/2 tbs sugar
  • 4 basil leaves, sliced into ribbons
  • 2 16 oz bags frozen raviolis, Cooked according to package directions.

Directions:

  1. Heat 2 tbs of the oil from the sun dried tomatoes over medium heat.  Add the leek, onion and sliced chicken sausage and half of the sun dried tomatoes.  Cook until the sausages are lightly browned and the leeks and onions are tender.  Add the garlic, oregano, thyme, basil, red pepper flakes and sugar.  Cook 2 minutes.
  2. Meanwhile, add the tomatoes, meatballs bullion cubes, and 2 cups of water to the slow cooker.
  3. Pour the sausage mixture into the slow cooker and stir.
  4. Cook on high for 3-4 hrs.
  5. Serve over the ravioli.

Slow Cooker Shredded Roast Beef Sandwiches with Au Jus

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Ingredients:

  • 3.5 round chuck roast
  • 1 beef bouillon cube
  • 1 tsp oregano
  • 1 tsp italian seasoning
  • 3 cups of water
  • 6 hoagie rolls

Directions:

  1. Place roast in the slow cooker.
  2. Put the next 4 ingredients into the slow cooker.
  3. Cook on high for 5-6 hrs.
  4. Remove meat and shred.
  5. Split a hoagie roll and fill with the shredded beef and serve with a side of the au jus in the slow cooker.

Ditalini with Sausages and White Beans

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Ingredients:

  • 1 tbs EVOO
  • 1 lb italian sweet turkey sausages, sliced into rounds
  • 1 lb ditalini pasta
  • i can white beans
  • 4 cups chicken stock
  • 2 cups of spinach
  • 1/2 cup shaved parmesan

Directions:

  1. Heat the EVOO over medium heat and cook the sausages until lightly browned.
  2. Meanwhile, cook the pasta according to the package directions.
  3. Warm the chicken stock over medium heat in a large pot.
  4. Once the pasta is cooked and drained, toss the cooked sausages, white beans and spinach in the warm broth.
  5. Sprinkle the shaved parmesan over top.

Tequila Cream Pasta with Chipotle Sausages

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Ingredients:

  • 1 cup tequila
  • 2 cups light cream
  • 1 cup parmesan cheese, grated
  • 2 tbs garlic
  • 1 green bell pepper, diced
  • 4 chicken chipotle sausages, sliced
  • 1 lb pappardelle pasta

Directions:

  1. In a small saucepan, mix together the tequila, light cream, parmesan and garlic and simmer for 20 minutes.
  2. Boil water in a large pot and cook pasta until Al dente and drain.
  3. Meanwhile, cook the peppers and sausages until the sausages are lightly browned.
  4. Pour the sausage and peppers over the pasta and lightly toss with the cream sauce.

Double Breaded Cornflake Chicken Stuffed with Swiss Cheese

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Ingredients:

  • 1 chicken breast
  • 1/8 cup parmesan cheese, grated
  • 1/2 cup cornflake crumbs (or cornflakes put into a blender until crumbs)
  • 1 thick slice of swiss cheese, folded in half
  • 1 egg, beaten

Directions:

  1. Preheat the oven to 350.
  2. Salt and pepper the chicken.
  3. Cut a pocket in the side of the chicken, making sure that you don’t cut all the way through.
  4. Stuff the cheese inside and secure with tooth picks.
  5. Mix together the parmesan cheese and cornflake crumbs.
  6. Dip the chicken in the egg and then into the cornflake mixture. Then dip into the egg again and finish in the cornflakes, covering all sides.
  7. In a hot oven safe pan, sprayed with cooking spray, cook chicken on both sides for 2 minutes each.
  8. Finish cooking the chicken in the oven for 20 minutes or until chicken is cooked through.
  9. Remove the toothpicks before plating.

5 Ingredient Queso Tortilla Pie

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Ingredients:

  • 4 tortillas
  • 2 cups chicken breast, cooked and chopped
  • 2 cups of queso dip
  • 2 cups of picante sauce
  • 1 cup cheddar, shredded

Directions:

  1. Preheat the oven to 350.
  2. Spray all insides of a spring form pan with cooking spray.
  3. Lay one tortilla down spread 1/3 the chicken over the tortilla evenly. Top with the queso.
  4. Lay 2nd tortilla down and spread 1 cup picante sauce over it and top with another 1/3 of the chicken.
  5. Lay 3rd tortilla down and top with remaining chopped chicken and queso.
  6. Lay the 4th tortilla down, spray with cooking spray and top with cheddar.
  7. Bake for 30 minutes.
  8. Remove from oven and let cook for 5 minutes and carefully remove the sides of the pan.  Slice like a pizza gently with a bread knife and serve.

Mexican Summer Ale Chicken and Pepper Tacos over Salsa Rice

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Ingredients:

  • 1.5 lb chicken tenders
  • 3 tbs taco seasoning
  • 1 tbs adobo chili powder
  • 1/2 tbs chili powder
  • 1 tsp salt
  • 2 small onions, sliced
  • 1/2 red, green and yellow peppers, sliced
  • 1 Bottle of Harpoon Summer Ale
  • 1 cup jasmine rice
  • 1/2 cup chicken broth
  • 1 cup frozen corn
  • 1 can black beans, rinsed
  • 1 cup mild salsa
  • low carb tortillas

Directions:

  1. Place the first 7 ingredients in a slow cooker.  Poor beer over the ingredients in the slow cooker.  Cook on high for 3 hours. Shred the meat.  It should be tender enough to break apart easily.
  2. In the last 30 minutes while the chicken is cooking, place the rice in a pot with the broth and 1.5 cups water.  Bring to a boil and simmer for 10 minutes.  After 10 minutes, add the salsa. Once the rice is almost done, add the corn and the black beans and stir gently.
  3. Serve in warm tortillas.

Ravioli Soup

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Ingredients:

  • 1 tbs EVOO
  • 1 onion, diced
  • 2 tbs garlic
  • 4 cups of chicken broth
  • 1 cup tomato sauce
  • 1 tbs tomato paste
  • 1 can of diced tomatoes
  • 1/2 tbs oregano
  • 1/4 tbs fresh thyme
  • 1/2 bag of small frozen cheese raviolis
  • 1 bunch of basil, chopped
  • 1/2 bunch italian parsley, chopped
  • 1/2 tbs red pepper flakes
  • 1 cup fat free half and half
  • 1/4 cup of grated parmesan cheese

Directions:

  1. In a pot, heat the oil over medium heat.  Add onion to the pot and cook until translucent.  Add garlic and cook 1 minute.
  2. Add the chicken broth, tomato sauce, paste, tomatoes oregano and thyme and bring to a boil.
  3. Add raviolis and reduce heat and simmer for 10 minutes.
  4. Add the basil, parsley and red pepper flakes.
  5. Slowly add the half and half and cheese and stir gently to combine.

Easy Taco Salad

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Ingredients:

  • 1 head of iceberg lettuce, chopped
  • 2 cups of napa cabbage, shredded
  • 1 bunch of cilantro
  • 2 roma tomatoes, diced
  • 1/4 red bell pepper, diced
  • 1 large chicken breast
  • 1 cup picante sauce
  • 1 cup of mexican cheese, shredded
  • Crushed tortillas (optional)

Directions:

  1. Mix together the lettuce, cabbage and cilantro and top with the tomatoes and cheese and set aside.
  2. Grill the chicken until cooked through.  Cool and dice.  Toss with the picante sauce and add to the salad. Top with the crushed tortillas if desired.
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