{Healthy} Skillet Summer Vegetable Lasagna

Delicious. Simple. Healthy. Yummy.

Photo Credit to Mel's Kitchen Cafe

{Healthy} Skillet Summer Vegetable Lasagna
2 tablespoons extra virgin olive oil
1 yellow onion, chopped fine
4 garlic cloves, minced
1 (28-oz.) can diced tomatoes
Salt and pepper
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks
1/4 cup shredded fresh basil
1 cup part skim ricotta cheese
1 cup freshly grated Parmesan cheese

DIRECTIONS
Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.
Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.
Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add basil and half of the rictotta cheese and half of the Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta cheese over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan cheese.

Recipe Source: Mel's Kitchen Cafe

Tuscan Pasta with Tomato-Basil Cream Sauce

Hey-O. Super easy, but you have to have that one jar of processed stuff (or you can make your own, which I did not do). It was creamy and delicious and oh so delicious. Oh, did I say that already? Oops.

Photo Credit to myrecipes.com

Tuscan Pasta with Tomato-Basil Cream Sauce
1 (20-oz.) package refrigerated four-cheese ravioli
1 (16-oz.) jar sun-dried tomato Alfredo sauce
2 tablespoons white cooking wine
2 medium-size fresh tomatoes, chopped
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese
Garnish: fresh basil strip

Prepare pasta according to package directions.

 Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.

Recipe Source: Slightly adapted from MyRecipes.com

Tuscan Garlic Chicken

I made this for Valentine's Day. No, not for a romantic dinner for me and Scott, but as a fun special dinner date with the entire family. That is our new tradition for every day. Neither Scott nor I like to be anywhere near a restaurant on Valentine's Day, so we're making it a family affair. It was such a fun night and I can't wait to do it again next year!

Photo Credit to Mel's Kitchen Cafe

Tuscan Garlic Chicken
3/4 cup all-purpose flour
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 boneless, skinless chicken breasts
5 tablespoons extra virgin olive oil, divided
1 tablespoon finely minced garlic (about 4-5 cloves)
1 red bell pepper, cut into thin strips or chopped
1/2 cup low-sodium chicken broth
6 ounces fresh spinach
1/2 cup heavy cream
2 teaspoons cornstarch
1 cup lowfat milk
1 cup freshly grated Parmesan cheese
1 pound fettuccine

Preheat the oven to 350 degrees F.
In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.
In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.
While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.
Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.
When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.

Recipe Source: Mel's Kitchen Cafe

{Olive Garden} Breadsticks

These are the real deal folks. Delicious and really taste like they're fresh out of the Olive Garden oven. Mmmm...

Photo Credit to Readable Eatables

{Olive Garden} Breadsticks
Dough: 
1 1/2 cups warm water 
2 Tbs sugar 
1 Tbs yeast
1 Tbs salt (yes, the recipe calls for 1 Tablespoon, which I use every time and they turn out great.)
2 Tbs butter, softened 
4-5 Cups flour 

Topping: 
3 Tbs butter melted 
sea salt 
1 tsp garlic powder 

For the dough, pour the water into a stand mixer with the sugar and yeast, let that sit and froth for about 10 minutes. Add salt, butter, and 2 cups of flour. Mix the dough on low. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until its soft and easy to work with.
Let the dough rest in the bowl until doubled in size, about 1 hour and then roll it out. Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 24-28 pieces. Roll those pieces into about 6 inch long snakes. Spray 2 large cookie sheets with cooking spray, ( I usually only use one) and lay the breadsticks out leaving about 2 inches between each one.
Place them in the oven with the temperature turned to 170 degrees. Let them rise for about 15 minutes, or until doubled in size.( I have also let them sit at room temp until they are doubled in size and then bake them in the oven)
Once risen, brush them with the 1 1/2 T of melted butter and sprinkle them with salt. Now preheat the oven to 400 degrees and bake them for 12-14 minutes or until golden brown. While they are baking combine the rest of the melted butter with 1 tsp garlic powder. When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.

Recipe Source: Readable Eatables

Marvelous Meatballs

I had some pretty awesome friends in high school. Their parents were almost as awesome as they were. I loved one especially. Susan Oyler. She was hilarious, loving, and probably the most kind person ever. I still see her at the 24th of July celebrations every year and she is so sweet. 

In high school she made these meatballs and I had to get the recipe. They are delicious! And now, it is my family's go to recipe for meatballs!

Photo Credit to Taste of Home

Marvelous Meatballs

1 pound ground beef

2 eggs, beaten

1 1/2 cups dry bread crumbs {I like to use Italian flavored}

1 teaspoon garlic powder

1 teaspoon onion salt

Sauce:

1 can cream of mushroom soup

1 can cream of chicken soup

1/2 cup milk

1 tablespoon mayo

1 tablespoon sour cream

pasta or rice

Mix all ingredients for the meatballs thoroughly {I get in there with my hands!}. Form into balls and put into a greased 9x13 pan. Mix sauce and pour over meatballs. 

Bake at 350 for one hour.

Serve hot with pasta or rice.

Recipe Source: Susan Oyler

*Note: My favorite thing to do with the sauce is only use 1 can cream of mushroom soup {so it's basically halved}. Pour that on half of the meatballs, then use any red sauce {for me it's homemade spaghetti sauce} on the other half. I absolutely love mixing the two sauces!

Creamy Italian Chicken & Artichokes

This is a find from Lesa Swenson and her cooking class that I took with my mom for awhile. She had some great "home cooked" meal ideas and this is one of them. Super creamy and delicious and very quick. Got to love it!

Creamy Italian Chicken & Artichokes

4 boneless, skinless chicken breasts

1 envelope Italian dressing mix

1/4 cup water

8 ounces cream cheese, softened

1 can cream of chicken soup

1 4 ounce can mushrooms, drained

1 can artichokes, drained {and I like to chop mine up}

Place the chicken breasts in the slow cooker. Combine the dressing mix and water until smooth, pour over chicken. Cover; cook on low for 4 hours. Combine cream cheese and soup until smooth and blended. Stir in mushrooms and artichokes. Pour mixture over chicken and cook for one more hour. Serve with cooked rice/pasta and asparagus. {Or whatever}

Recipe Source: Lesa Swenson

{Mom's} Pasta Salad

I feel like this is a classic "90's" salad, but I absolutely love it. I grew up with my mom taking it everywhere and it brings back so many great memories.

Photo Credit to Deep South Dish

{Mom's} Pasta Salad

1 16 ounce bottle Zesty Italian dressing

1/2 bottle Schilling Salad Supreme

1 red onion, diced

1 cucumber, diced

2-3 tomatoes, diced

1 green pepper, diced

Optional:

freshly grated parmesan cheese

avocado, diced

Italian salami, sliced

cheese, cubed

Cook pasta according to package directions and rinse with cold water. 

Mix the other ingredients well. Then add the pasta.

Chill for at least two hours {best when chilled overnight}, then serve.

Recipe Source: Susan Warren

{Healthy} Mac & Cheese

Sweet sauce! I love cheese. So I love any excuse to use cheese in any dish I make. Sharrie sent me this recipe about a year ago and I'm so glad I finally tried it! It's a thick cheesy sauce with just a little pumpkin-ny flavor. Better than I expected! It is the best healthy alternative to mac & cheese I've ever made!

Photo Credit to blissfullydelicious.com

{Healthy} Mac & Cheese
8 ounces macaroni
15 ounce can of pumpkin
8 ounces {or more if you prefer} Cheddar cheese
1/4 teaspoon garlic salt
salt and pepper, to taste

Cook macaroni. While it's draining, put pumpkin, cheese, and spices in the pot and heat over medium heat. When cheese is all melted, add macaroni and enjoy!

Recipe Source: Sharrie Webster

Note: Next time I will add some milk to make it a little thinner.

{Healthy} Stuffed Chicken Parmesan

So I got this recipe calendar from Live Better America once and it had some awesome recipes in it. And this was one of them. It was super delicious although time consuming.

Photo Credit to Live Better America

{Healthy} Stuffed Chicken Parmesan
6 boneless skinless chicken breasts (about 5 oz each)

1 box (10 oz) frozen organic cut spinach, thawed, well drained

2 oz 1/3-less-fat cream cheese (Neufchâtel), softened

1/4 cup shredded Parmesan cheese

1/2 teaspoon dried basil leaves

1 clove garlic, finely chopped

1/4 cup fat-free egg product

12 stone-ground wheat crackers, crushed (about 1/2 cup)

1 teaspoon dried basil leaves

1/2 teaspoon pepper

1 cup Italian herb {or any red} pasta sauce

1/4 cup shredded mozzarella cheese (1 oz)

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.

In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.

Bake uncovered 20 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F. Remove toothpicks from chicken before eating.

Recipe Source: Live Better America

Spaghetti Pie

Pretty easy and awesome. I love the casserole version of spaghetti. It's delicioso.

Photo Credit to Mel's Kitchen Cafe

Spaghetti Pie
12 ounces thin spaghetti or vermicelli noodles
1 pound lean ground beef or ground turkey
1 small white or yellow onion, diced
1 clove garlic, finely minced (or 1/2 teaspoon garlic powder)
1 teaspoon salt
1/2 teaspoon black pepper
28-ounce can crushed tomatoes
16-ounces tomato sauce
1 teaspoon dried basil
1/2 teaspoon dried oregano
4 ounces light cream cheese, softened
1/2 cup lowfat cottage cheese {or ricotta or sour cream}
3/4 cup Parmesan cheese, divided
3/4 cup mozzarella cheese, divided

Lightly coat a deep 9 or 10-inch pie plate {Or 9x9 square, 7x11, anything bigger than a normal pie plate} with cooking spray and set aside. Preheat the oven to 400 degrees F.

In a large pot of boiling, salted water, cook the noodles until al dente according to package directions. 

While the noodles boil, heat a large 12-inch skillet over medium-high heat and add the ground beef or turkey, breaking it into pieces with a wooden spoon. Add the onion, garlic, salt and pepper. Cook, stirring occasionally and continuing to break up the meat, until the meat is cooked through, 5-7 minutes. 

Remove the skillet from the heat and drain the excess grease, if any. Return the skillet to medium heat and stir in the crushed tomatoes, tomato sauce, dried basil and oregano. Simmer the sauce over medium or medium-low heat for 10 minutes.

When the noodles are done cooking, drain and return to the pot. Immediately stir in the cream cheese and toss the noodles by lightly lifting them up and over with tongs until the cream cheese is mostly melted. Stir in the cottage cheese, 1/2 cup of the Parmesan cheese and 1/2 cup of the mozzarella cheese. 

Toss until the noodles are evenly coated. Stir in 2 cups of the red sauce. Keep the remainder of the red sauce warm on the stove.

Scrape the noodles into the prepared pie plate and using a flat spatula, press the noodles evenly into the dish so they are tightly pressed together and evenly flat across the top. Sprinkle the remaining 1/4 cup 

Parmesan and 1/4 cup mozzarella cheese across the top.

Bake the spaghetti pie for 20-22 minutes, until it is hot and bubbly and the cheese is golden on top. Let the dish rest for 10 minutes. Cut into slices and serve with remaining red sauce.

Recipe Source: Mel's Kitchen Cafe

Zucchini Pizza Bites

Healthy, Delicious {anything that tastes like pizza is}, and cheesy. Love them because we lose so many carbs while eating pizza. Love it!

Photo Credit to skinnytaste.com

Zucchini Pizza Bites
4 slices large zucchini 1/4" thick (or 1 medium zucchini cut on diagnal)
olive oil spray
salt and pepper
2 tbsp pizza sauce
1/4 cup shredded part skim mozzarella

Cut zucchini about 1/4 inch thick. Spray both side lightly with oil and season with salt and pepper. Broil or grill the zucchini for about 2 minute on each side. Top with sauce and cheese {and any toppings-sausage, tomatoes, onion…pretty much anything you can find} and broil for an additional minute or two. The cheese can burn very quickly!

Recipe Source: Skinnytaste

Open Faced Zucchini/Squash Pita

I found this "recipe" {although it is more of an idea than anything}, and tried it once…shabam! It's healthy {as long as you don't put too much dressing on} and yummy. Vegetarian, can be vegan, and GF if you get the right pita bread.

Photo Credit to 33flavors.org-It doesn't really look like that…but close enough

Open Faced Zucchini/Squash Pita
Squash, sliced
Zucchini, sliced
Fresh Tomatoes, sliced
Italian dressing {Fat free makes it healthier}
Mozzarella cheese, shredded
Whole Wheat {or other} pita bread
Olive oil

Turn oven on broil. Pour a little olive oil over squash and zucchini and place flat on aluminum sheet. broil on one side for 7-10 minutes, then flip and cook for another 7-10 minutes. Remove from oven.

Broil pita bread for a couple of minutes. Place zucchini/squash, tomatoes, a little italian dressing, and mozzarella cheese. Broil until cheese is melted.

Recipe Source: I'll take it since I don't know where I got it from

Whole Wheat Pizza Dough

Love Mel. She always has awesome family-friendly recipes. Here we have a healthy, delicious, and quick pizza dough that I'm always cool with because we're always cool with pizza.

Photo Credit to Mel's Kitchen Cafe

Whole Wheat Pizza Dough
1 1/2 cups warm water
1 1/2 tablespoons instant yeast
1 1/2 tablespoons sugar
1 1/2 tablespoons oil
1 1/2 teaspoons salt
3-4 cups whole wheat flour

Position an oven rack in the lower third of the oven and preheat the oven to 450 degrees F (preheating a pizza stone if you have it; if not, flip a rimmed baking sheet upside down and preheat that instead). 

In the bowl of a stand mixer fitted with a dough hook (or you can definitely do this the old-fashioned way by hand in a large bowl), combine the water, yeast, sugar, oil and salt. There's no need to proof the yeast if using instant yeast. If you are using active dry yeast, let the mixture stand for 4-5 minutes until the yeast is foaming. 

Add the flour gradually until a soft dough forms that isn't too sticky to the touch (see the note below). 

Knead for 3-4 minutes. Cover and set aside while preparing the other ingredients.

Recipe Source: Mel's Kitchen Cafe

*Note: Don't stress too much about the exact flour amount in the pizza dough recipe. What is most important is to add flour until the dough is soft and smooth. If you have to add more or less than the range I gave, that's ok, as long as the dough isn't over sticky (and conversely, isn't overfloured).

Fast Awesome Pizza Dough

Every Friday night at the Farrer residence (or at our house, depending on if we invite them to share their tradition at our house), there is a pizza night tradition. Or calzone, depending on the mood we're in. They make this pizza dough every time. Why you ask? It's so fast. Seriously rises in 20-30 minutes. Also, it's like heaven in dough form. I'm actually not sure where they got it, but I fetchin love it (yes I said fetchin).

Photo credit to foodnetwork.com

Fast Awesome Pizza Dough
3 cup warm water
2 tablespoon yeast
1 teaspoon sugar
2 tablespoon powdered milk
1 teaspoon salt
6-8 cup flour

Mix water, yeast and sugar. Add 3 cups flour and milk. Add salt and any herbs then 2 cups flour. Add remaining flour until not sticky. Knead 5-10 minutes. Raise 20 minutes.
Flatten {pretty thin, it rises some more while cooking}, top with sauce and toppings.
Bake at 400 degrees for 18 mins.

Photo credit to ducksoven.blogspot.com

Note: If you are doing calzones, only put toppings on half, then fold crust over and pinch sides together. Brush with melted butter and garlic powder mixed {makes it too delicious!}

Recipe Source: Laurel Farrer {No idea who her source is...}

Orzo with Parmesan and Basil

We went to a Relief Society dinner about a year ago and they made the BEST food! It was so delicious! And they loved us all enough to give all the recipes to everyone. I haven't tried to make all of them at home, but this one I've made at least 5 times. It's easy and so yummy. It's a great carb side dish!

Photo Credit to Tasty Kitchen

Orzo with Parmesan and Basil

2 tablespoons butter

1 cup uncooked orzo pasta

1 (14.5 ounce) can chicken broth {or about 1.5 cups}

1/2 cup parmesan cheese
1/4 cup chopped fresh basil {or this stuff instead, which I LOVE! Don't know how much exactly...}
salt and pepper to taste

Melt butter in heavy skillet over medium-high heat. Stir in orzo and sauté until lightly browned.
Stir in chicken stock and bring to boil. Cover, reduce heat and simmer until orzo is tender and liquid is absorbed, about 15-20 minutes.
Mix in basil, well, then add parmesan cheese. Season with salt and pepper. Transfer to shallow bowl and garnish with basil sprigs.

Recipe Source: My Relief Society

Salsa & Chicken Fettuccine

The other day {which could mean pretty much whenever-two days ago, seven months ago...} I was looking for something fast {not because I was procrastinating or anything...} for dinner, and that I could feed a lot of people {so I doubled it}. This was simple, fast, and yummy, I think partly because of the awesome salsa I used. I helped to can the salsa from the family cannery in Lindon, UT...and it is fantastic.

Photo Credit to tasteandtellblog.com

Salsa & Chicken Fettuccine
Serves 3-4
1/2 pound fettuccine
1/2 cup salsa
1/2 cup sour cream
1/2 cup freshly grated parmesan cheese
1 cup cooked, chopped chicken
chopped fresh cilantro

Bring a large pot of salted water to a boil. Cook pasta until al dente; drain and return to pot.
In a small pot, combine the salsa, sour cream and parmesan. Cook over medium heat until hot. Pour the hot sauce over the cooked fettuccine and stir until coated. Add in the chicken and stir to combine. Serve topped with cilantro.
Recipe Source: Taste & Tell 

"Macaroni Grill" Rosemary Bread

Hello, hello. I realize I've taken quite a hiatus, and I don't even have an "official" reason. We've just been so amazingly busy! With fun stuff...but I'm excited for calm...maybe not calm, but "slower".
This is one of my favorite recipes...so freaking good! The two times I've made it, the two loaves have only lasted about 30 minutes, if that. Its also pretty easy for homemade bread, which is always a plus!
Dip this in oil & vinegar, and you can die happy.

Photo credit to melskitchencafe.com

Macaroni Grill Rosemary Bread

Makes 2 loaves
1 tablespoon instant yeast or 1 1/2 tablespoons active dry yeast
1 tablespoon sugar
1 1/2 cups warm water
2 3/4 – 4 cups all-purpose flour
1 1/2 teaspoon salt
1 1/2 tablespoons dried rosemary, chopped and divided
2 tablespoons butter, melted
Coarse salt for sprinkling

In a large bowl (or the bowl of an electric stand mixer if you have one), combine the yeast, sugar and water. If using active dry yeast, let the mixture stand until foaming and bubbly, about 5 minutes. If using instant yeast, proceed with the recipe. Add two cups of the flour, salt and 1 tablespoon of the chopped rosemary. Mix. Continue adding flour, gradually, until a soft dough is formed. Judge the dough based on texture and feel versus how much actual flour you’ve had to add based on the recipe. The dough should be slightly tacky to the touch but should hold it’s shape while still being soft and smooth. Knead the dough by hand or with an electric mixer for 4-5 minutes, adding additional flour only if the dough is overly sticky and not clearing the sides of the bowl.

Transfer the dough to a lightly greased bowl and cover with greased plastic wrap. Let the dough rise until doubled in size, approximately 1-2 hours, depending on the warmth of your kitchen. Once doubled, gently deflate the dough and divide in half. Prepare a rimmed baking sheet with parchment paper, a silpat liner or lightly grease with cooking spray. Shape the dough into two smooth, oval shaped loaves and place them on the baking sheet, one on each half of the tray so they have room to rise and bake without touching. Use a brush to slather the melted butter over the top of the loaves. Continue brushing on the butter until it is gone (the loaves will be well-saturated). Sprinkle the remaining chopped rosemary over the top of the loaves, patting down gently to set into the dough, if needed. Cover the loaves with lightly greased plastic wrap and let them rise again until puffy and nearly doubled, about an hour (again, the exact time will depend on temperature so judge the dough by how it looks).

Preheat the oven to 425 degrees. Lightly sprinkle coarse salt over the top of the loaves. Bake the loaves for 18-20 minutes until browned and baked through. Transfer to a cooling rack to cool completely.

Recipe Source: Mel's Kitchen Cafe

CPK BBQ Chicken Pizza

Story time. When I was in college, I went out to eat...probably everyday. I thought I was being healthy at the time because I was exercising. (I now know that I wasn't because I dropped 15 lbs when I got married...I quit going out to eat...hmm?) Point being, I know my restaurants well and which ones are my favorite. And CPK...top 5 easily. Their pizza is Ahmazing! And this has always been one of my favorites. I was surprisingly impressed with this recipe! You should try it!

Photo Credit to sixsistersstuff.com

Pizza Dough

1 teaspoon Instant Or Active Dry Yeast
1-½ cups warm water
4 cups all-purpose flour
1 teaspoon salt
1/3 cup olive oil 

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.

To finish the pizza:

2 boneless, skinless chicken breasts
1 (20 oz) bottle of BBQ sauce
Olive oil, for drizzling
Salt, for sprinkling
1 (16 oz) block Mozzarella cheese, sliced thinly
1/2 whole red onion, cut in half and sliced very thin
Chopped cilantro, to taste

Directions:
Preheat oven to 375 degrees.

Salt chicken breasts on both sides, then place in an ovenproof dish. Pour BBQ sauce over the breasts and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside.

Increase oven temperature to 500 degrees.
Roll/stretch out one pizza crust. Lay it on a sheet pan drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt.
Spoon a couple of tablespoons of extra BBQ sauce on the crust and spread it evenly. Top sauce with half the sliced mozzarella. Sprinkle on half the diced chicken and thinly sliced red onion.
Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.

Remove from the oven and sprinkle on plenty of chopped cilantro. Cut into squares and serve immediately. Repeat with other crust and other ingredients, or save for another time.

Recipe Source: Six Sisters' Stuff

Garlic White Wine Cream Sauce

My dad asked for a white wine garlic cream sauce. I found this one...and it was delicious! I still can't decide if I'm a fan of the wine taste, but the sauce was awesome!

Photo Credit to Mary Winecoff

Garlic White Wine Cream Sauce
Serves 6-8
2 onion, diced
8 garlic cloves, crushed
40 small mushrooms, thinly sliced
2 chicken stock cube, undiluted
2 cups white wine {or cooking wine, the fake stuff}
4 cups heavy cream
2 to taste olive oil, to fry

Fry the onion, garlic and mushrooms in a little olive oil. Do not fry them long enough to change their color.
Add the wine and simmer for about 5 minutes until the wine has largely soaked in.
Crumble in the stock cube.
Add the cream.
Reduce the heat to slowly bring to the boil and leave to simmer and thicken- this should take 5-10 minutes.
If it does not thicken enough, add a little more chicken stock cube and simmer a bit longer.
{We added some pasta and squash/zucchini/green pepper...so delish! Also, I would half this recipe if you were cooking for a family of 4, because it's thin, it goes a long way.}

Recipe Source: Food.com

Tomato-Pesto Grilled Cheese

Photo Credit to anediblesymphony.blogspot.com

Okay, I know. Why would I record such an easy recipe. Umm...duh, because it's delicious, and totally worth the time!

Tomato-Pesto Grilled Cheese
8 slices bread {I used fresh wheat}
4 quarter-inch slices of fresh mozzarella
3 tomatoes, cut into thick slices
Fresh basil pesto, recipe follows {I used store-bought}
Freshly ground black pepper
Extra-virgin olive oil
Basil pesto:
1/2 cup pine nuts
2 cups fresh basil leaves
1 cup fresh Italian parsley leaves
1/2 cup Parmesan or Romano
2 garlic cloves
1/4 teaspoon salt
1/2 cup extra-virgin olive oil

Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured.

If you have a panini press, turn it on to warm up; otherwise, set a skillet over medium heat.

Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich.

Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. Cook for 2-3 minutes until golden brown, flip if you're using a skillet; repeat. Serve...and enjoy heaven.

Recipe Source: Slightly adapted from An Edible Symphony