Chicken and Pesto Pizza

If your like me you get tired of the same pizza over and over. I decided to try it a different way. Even my husband was in love with it. Said he could not believe how good it is. Very simple to make. Great for a fast meal night.

1 package Buitoni pre-made pizza crust- 2 in 1 package
1 7 oz Buitoni pesto with basil
2 packages of precooked grilled sliced chicken
1 tomato diced
half a med onion diced
1 package mozzarella cheese

Pre-heat oven 350.
Spread toppings evenly among the 2 crust. Bake about 20 mins or until cheese is starting to brown and heated through. Each pizza makes 6-8 slices. I served mince with a salad..

Cabbage Casserole

I had a, almost full, head of cabbage I needed to get used up. I happen to find this recipe online on the Taste of Homes website. I only had to buy 2 things for it since I had the Velveeta to use up to and I just happened to have just enough. Can you say it was ment to be :). My kids really didn't eat it. But I thought it was really good. Very cheesy. It all mixed together so well. It was very simple to make as well.

• 1 large head cabbage, shredded (about 12 cups)
• 1 onion, chopped
• 6 tablespoons butter, divided
• 1 can condensed cream of mushroom soup, undiluted
• 8 ounces process cheese (Velveeta), cubed
• Salt and pepper to taste
• 1/4 cup dry bread crumbs

Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in the cabbage, salt and pepper. Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole. Bake, uncovered, at 350° for 20 to 30 minutes or until heated through. Makes 6-8 servings.

Summer Garden Couscous Salad

The image is once again from taste of home. It was about gone by the time I remembered to take a picture.. This was only my second time making it and I can't figure out why I haven't made it more. It is just so good. I had it as a side dish with roasted marinaded chicken and bread sticks. This a must make dish..

3 medium ears sweet corn, husks removed- I used a can of corn instead it was just as good.

1 cup reduced-sodium chicken broth or vegetable broth

1 cup uncooked couscous

1 medium cucumber, halved and sliced

1-1/2 cups cherry tomatoes, halved

1/2 cup crumbled feta cheese

1/4 cup chopped red onion

3 tablespoons minced fresh parsley

3 tablespoons olive oil

3 tablespoons lemon juice

1 teaspoon dried oregano

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon pepper

Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly. In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous. In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled. Makes 9 servings.

Nutty Chicken Stir Fry

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• This recipe was in the newest taste of Homes Magazine. It was mt husbands pick for a meal. It can out really good. Can't seem to stay out of it. The combo of the tender veggies and chicken with the peanuts so good.. 
• I forgot to take a picture so the picture is from the website. 
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• 1 lbs boneless skinless chicken breasts, chopped
• 1 tbsp canola oil
• 1 package frozen stir-fry vegetable blend
• 6 garlic cloves, minced
• 2 tbsp brown sugar
• 4 tsp cornstarch
• 3/4 tsp ground ginger
• 1/2 cup chicken broth
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup chunky peanut butter
• 5 to 6 drops hot pepper sauce
• 3 cups shredded cabbage
• 3/4 cup salted peanuts, chopped
• Hot cooked rice
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• In a large skillet or wok, stir-fry chicken in oil for 2 minutes. Add vegetables; cook 4 minutes longer. Add garlic; stir-fry until chicken is no longer pink and vegetables are crisp-tender. In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp-tender. Sprinkle with peanuts. Serve with rice. I also served it with some egg rolls Makes 5 servings.

Mint Chocolate Delights

Lets just say my house smells so good from baking these.. My mom had made these over Christmas time. I finally decided to make them at home. My kids keep begging for one, even though they already had one. You can find the recipe on the back of the dark chocolate and mint morsels bag by Nestle. But here is the recipe too.

2 cups all purpose flour
2/3 cups baking cocoa
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter or margarine, soften
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 2/3 cups (10 oz pkg) Nestle Toll House dark chocolate and mint morsels

Preheat oven to 325* degrees
Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well- rounded tablespoon onto ungreased baking sheet. Bake for 11- 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 mins; remove to wire racks to cool completely. Makes about 4 dozens cookies.

Veggie soup with beef and potato

I must warn you now this makes ALOT of soup.. Great for get together's. I made it last night for 5 people and I have a bunch left over. But the good news is, it freezes great. You can do any combo of veggies you like. This is the way I made it. My husband had about 3 bowls worth.. I served it with toasted sour dough bread. It was a great complement to the soup. 

2 1/2 pound top round roast- diced into small pieces

3 boxes beef broth- 12 cups total

1 tbsp oil

3 med zucchini

2 large squash

1 large onion

1 head of broccoli

1 head of cauliflower

1 head of cabbage

1 of each bell pepper- green, red, yellow and orange

1 bunch of celery

8 medium size potato's- finely diced

1 large bag of mix veggies -corn, green beans, peas and carrots.

2 cans diced tomato's- undrained

1 can tomato paste

Salt and pepper to taste

2 tbsp minced garlic

6 litters of water

2 beef bullion cubs

In a LARGE pot add beef broth and potato's, cook on med heat. Meanwhile in a skillet brown the roast in oil. When that is done add to pot. Dice all the veggies into bite size pieces. Add to pot. Add the diced tomato's and the tomato paste. Add water, garlic and cubes simmer for 1 - 1 1/2 hours or until cabbage is tender. Serve with bread of your choice... 

Italian- style Stuffed Peppers

I found this recipe on the Cooking For Comfort blog. I wrote it down months ago and finally make it. It was so easy and tasted so good. Big hit around here.We did cook it a little to long, but it was still good tasting.

3 large green bell peppers
1/2 pound Italian sausage
1/2 cup onion
1 clove garlic; pressed
1 cup minute rice
1 cup chicken broth
1 can diced tomatoes with basil, garlic and oregano
1 pkg mozzarella (8 oz)

Preheat oven to 400 degree's, grease 13x9 dish. Fill stock pot with water and bring to a boil. Slice tops off peppers and scoop out seeds. Cut peppers in half, remove white membrane. Put peppers in boiling water and cook for 10 mins. Remove and drain.
Saute onion and sausage until sausage is cooked and onion is tender. Add garlic and cook for a few minutes. Drain. In same skillet bring chicken broth, add rice, cover. Turn off heat. After 5 mins, stir rice. Turn heat to medium, add sausage, onion and garlic to rice. Pour in can of tomatoes. Cook until liquid is absorbed. Place peppers in dish, cut side up. Fill with rice mixture. Top with cheese. Bake for 20 mins. Increase oven temp to 450 degree's for 10-15 mins or until cheese is melted and spotty browned. Remove from heat and let cool for 10 mins before serving.
I served it with a salad and some Alfredo noodles.

Chicken and Broccoli Alfredo

This is another one of my husband's favorite dishes of mine. I haven't made it in awhile, so I thought it was about time.. This was my first time using fresh broccoli, I am so glad I used fresh, much better than frozen. I like to serve it with some French bread or garlic bread and a salad.

1 tbsp oil
1 pound chicken breast or tenders- diced into bite size
1 head of broccoli- chopped, can use frozen too
1 box penne pasta
1 jar Alfredo sauce- any of your fav. we used roasted Parmesan by Ragu

In a large skillet add oil and diced chicken, cook until no longer pink and starting to brown. Add broccoli and cook about 5 - 10 mins, until desired tenderness. In a pot heat water to a boil and cook pasta according to directions on box. Once done add to chicken. Add sauce and mix, heat through and serve.

Hot Chocolate

I got this recipe from a Girl Scout meeting of my daughters. It makes alot. Great for family's.

11 cups powdered milk
1 cup powdered sugar
11 ounces powdered coffee creamer
2 lbs Nestle' Nesquick powdered chocolate milk mix
4 tbsp cocoa powdered
1 box instant chocolate pudding mix

Mix 1/4 cup powdered mix and 1/4 cup hot water or milk. Great in coffee too...

Sweet and Sour Meatballs

So I went looking through my cookbook in the hopes to make something different. i came across this one. Its from a Quick Cooking magazine. Lets just say I am so happy I made it. It was great.. My husband just could not stay out of the meatballs. Its going on my make again list.

1 can (20 oz) pineapple chunks
1/3 cup water
3 tbsp vinegar
1 tbsp soy sauce
1/2 cup packed brown sugar
3 tbsp corn starch
30 meatballs- I used frozen ones thawed out, home-style
1 large green bell pepper- cut into 1" pieces
Hot cooked rice

Drain pineapple, reserving juice, set pineapple aside. Add water to juice to make 1 cup if needed. Pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and corn starch. Stir until smooth. cook until thick, stirring constantly. Add pineapple, meatballs and bell pepper. Simmer uncovered for 20 mins. Serve over rice.. Makes 6 servings