We love pizza!! Here is an option that is not only delicious but so filling as well.
Items to purchase: Boboli thin crust pizza shell, 1 container of savory garlic philly cooking cream, red pepper, red onion, 1 pound chicken (or 1/2 pound cubed cooked chicken), Kraft 6 cheese blend shredded cheese
Price: $13-15
Ingredients:
1 thin crust pizza shell
1/2 container savory garlic philly cooking cream
1/2 red onion (sliced thin)
1 red pepper (sliced thin strips)
1/2 package of shredded cheese
cracked black pepper
salt
italian seasoning
olive oil
Preheat oven to 450 degrees. Place pizza shell in oven on a baking sheet for 5 minutes to start baking. Remove after the 5 minutes and set aside.
While shell is in oven, over medium high heat put olive oil in skillet. Add chicken and begin to cook through. Sprinkle italian seasoning over chicken. Cook through and then set aside in a bowl. DO NOT RINSE THE PAN!! Add the red pepper and red onion. Sprinkle salt over the veggies and allow to cook down until softened.
Spread the cooking cream on the pizza shell, leaving room for outer crust. Evenly spread out the chicken over the shell. Then take1/2 of the pepper and onion mixture and add on top of the chicken. Cover this with 1/2 of the shredded cheese. Next add the rest of the peppers and onions followed by the remainder of the cheese.
Bake on baking sheet on 450 degrees for an additional 10 minutes. Remove from oven and allow to set up for 2-4 minutes.
Monday, May 14, 2012
Tuesday, May 8, 2012
ROSEMARY PORK CHOPS
So, tired of Shake n Bake but the kids really like it??? Want an adult option without having to make an entirely different dinner? Here's an option we do on pork chop night for John and I!
Items for purchase: pork chops (thin sliced boneless chops), shake n bake (1 package), dijon mustard
Total price: $10-15 (depends if you can get pork chops on sale)
Ingredients:
Shake n bake
pork chops
dijon mustard
rosemary
Preheat oven to 425 degrees. Take shake n bake and place into a bowl, mix in rosemary (we don't ever measure but we could estimate at about 2 Tbsp of rosemary). Place pork chops on a plate and coat both sides with dijon mustard. Then cover with the shake n bake/rosemary mix until completely covered.
Bake for 15-20 minutes.
:-) Enjoy
Items for purchase: pork chops (thin sliced boneless chops), shake n bake (1 package), dijon mustard
Total price: $10-15 (depends if you can get pork chops on sale)
Ingredients:
Shake n bake
pork chops
dijon mustard
rosemary
Preheat oven to 425 degrees. Take shake n bake and place into a bowl, mix in rosemary (we don't ever measure but we could estimate at about 2 Tbsp of rosemary). Place pork chops on a plate and coat both sides with dijon mustard. Then cover with the shake n bake/rosemary mix until completely covered.
Bake for 15-20 minutes.
:-) Enjoy
VEGETARIAN SAMOSAS
These are little veggie turnovers that hold a ton of flavor!!! Don't be afraid to try them...it may seem difficult but after the first couple you will catch on to the process (My first 3-4 looked like cabbage rolls not a nice turnover triangle).
Items to purchase: puff pastry (2 sheets), 1 bag of frozen hashbrowns (we like the ore-ida homestyle hashbrowns..cubed), 1 bag frozen peas, chopped mint, curry powder, and ground ginger.
Total price: $12-15 (this makes approximately 48 samosas...enough to snack on for a couple days)
Ingredients:
Puff pastry
hashbrowns (TIP: YOU CAN ALSO USE LEFTOVER MASHED POTATOES!! 1 CUP)
peas
chopped mint
ground ginger
salt
cayenne pepper
cilantro
curry powder (I found a large container of curry powder at Shop n Save for $4!!)
In a skillet put enough olive oil to coat the bottom of the pan. Place on medium heat. Place hashbrowns and peas into the skillet. Add 1/3 cup of water and cover to defrost and soften the veggies. After 2-3 minutes, add the following...1 Tbs each of cilantro, mint, and ginger. Mix well. Add 1/4 tsp of curry powder. Mix well. Allow to cook another minute then add 1/2 tsp of salt and a small amt of cayenne pepper (more if you like spicy and hot). Cook until potatoes are softened. Turn off heat and allow to cool while you prep the puff pastry.
Follow the directions on the puff pastry for defrosting. I like to keep the sheets in the fridge until just before I am ready to use them. Flour the area well or else the dough will be very sticky! Roll out to a 14 inch square. Cut into 24 to 25 squares (per sheet of pastry). Have a bowl of water on the side available.
Filling: Place 1 Tbsp of filling into the middle of each square. Use your finger and rub a small amount of water around the edges of the square so it will stick together. Fold into a triangle and press to seal. Place onto a nonstick cookie sheet. Repeat with the other sheet of dough.
Bake at 350 degrees for 20-25 minutes. Best served warm!
ALTERNATIVE PREP: Samosa casserole
Roll out the dough but instead of cutting into small squares, cut in half (you will end up with 4 sheets of pastry). Use cooking spray in a baking dish (you select how big or small you want the casserole, adjust the pastry sheets to that size). Start with first sheet of pastry, then small layer of the mix, next sheet of pastry, then more mix...continue until last sheet is on top. Melt 1 Tbsp of butter and brush over the top layer. Bake at 350 degrees for 30-45 minutes or until cooked through!
Items to purchase: puff pastry (2 sheets), 1 bag of frozen hashbrowns (we like the ore-ida homestyle hashbrowns..cubed), 1 bag frozen peas, chopped mint, curry powder, and ground ginger.
Total price: $12-15 (this makes approximately 48 samosas...enough to snack on for a couple days)
Ingredients:
Puff pastry
hashbrowns (TIP: YOU CAN ALSO USE LEFTOVER MASHED POTATOES!! 1 CUP)
peas
chopped mint
ground ginger
salt
cayenne pepper
cilantro
curry powder (I found a large container of curry powder at Shop n Save for $4!!)
In a skillet put enough olive oil to coat the bottom of the pan. Place on medium heat. Place hashbrowns and peas into the skillet. Add 1/3 cup of water and cover to defrost and soften the veggies. After 2-3 minutes, add the following...1 Tbs each of cilantro, mint, and ginger. Mix well. Add 1/4 tsp of curry powder. Mix well. Allow to cook another minute then add 1/2 tsp of salt and a small amt of cayenne pepper (more if you like spicy and hot). Cook until potatoes are softened. Turn off heat and allow to cool while you prep the puff pastry.
Follow the directions on the puff pastry for defrosting. I like to keep the sheets in the fridge until just before I am ready to use them. Flour the area well or else the dough will be very sticky! Roll out to a 14 inch square. Cut into 24 to 25 squares (per sheet of pastry). Have a bowl of water on the side available.
Filling: Place 1 Tbsp of filling into the middle of each square. Use your finger and rub a small amount of water around the edges of the square so it will stick together. Fold into a triangle and press to seal. Place onto a nonstick cookie sheet. Repeat with the other sheet of dough.
Bake at 350 degrees for 20-25 minutes. Best served warm!
ALTERNATIVE PREP: Samosa casserole
Roll out the dough but instead of cutting into small squares, cut in half (you will end up with 4 sheets of pastry). Use cooking spray in a baking dish (you select how big or small you want the casserole, adjust the pastry sheets to that size). Start with first sheet of pastry, then small layer of the mix, next sheet of pastry, then more mix...continue until last sheet is on top. Melt 1 Tbsp of butter and brush over the top layer. Bake at 350 degrees for 30-45 minutes or until cooked through!
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