Ingredients:
1 Plum tomato, diced
1 cup Canned black beans, rinsed
1 cup Fresh corn kernels (about 2 ears)
2 tablespoons Cornmeal
1 pound Prepared whole-wheat pizza dough
1/3 cup Barbecue sauce
1 cup Shredded mozzarella, preferably smoked mozzarella
Directions:
1. Preheat grill to medium.
2. Combine tomato, beans and corn in a medium bowl.
Sprinkle cornmeal onto a large baking sheet. Stretch the
dough into about a 12-inch circle and lay it on top of the
cornmeal, coating the entire underside of the dough.
3. Transfer the crust from the baking sheet to the grill. Close
the lid and cook until the crust is puffed and lightly browned on
the bottom, 4 to 5 minutes.
4. Using a large spatula, flip the crust. Spread barbecue
sauce on it and quickly sprinkle with the tomato mixture and
cheese. Close the lid; grill until the cheese is melted and the
bottom of the crust is browned, 4 to 5 minutes.
Showing posts with label Heidi Rose. Show all posts
Showing posts with label Heidi Rose. Show all posts
Monday, October 5, 2009
Chicken and Broccoli Pasta
Ingredients:
3 tablespoons olive oil
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 tablespoon chopped onion
2 cloves garlic, chopped
2 (14.5 ounce) cans diced tomatoes
2 cups fresh broccoli florets
salt and pepper to taste
1 pinch dried oregano
18 ounces dry penne pasta
1/4 cup fresh basil leaves, cut into thin strips
2 tablespoons grated Parmesan cheese
Directions:
1. In a large skillet over medium heat, warm oil and add chicken;
cook until slightly brown. Add onion and garlic to cook for about 5
minutes or until garlic is golden and onions are translucent.
2. Add tomatoes, broccoli, salt, pepper and oregano; stir well and
bring to a boil. Cover and turn down heat to simmer for about 10
minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until tender; drain and add
back into pot. Pour chicken sauce into pot and mix well.
4. Add basil and toss well; top with Parmesan cheese. Serve.
Number Of Servings:8
Preparation Time:20 minutes
(submitted by Heidi Rose)
3 tablespoons olive oil
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 tablespoon chopped onion
2 cloves garlic, chopped
2 (14.5 ounce) cans diced tomatoes
2 cups fresh broccoli florets
salt and pepper to taste
1 pinch dried oregano
18 ounces dry penne pasta
1/4 cup fresh basil leaves, cut into thin strips
2 tablespoons grated Parmesan cheese
Directions:
1. In a large skillet over medium heat, warm oil and add chicken;
cook until slightly brown. Add onion and garlic to cook for about 5
minutes or until garlic is golden and onions are translucent.
2. Add tomatoes, broccoli, salt, pepper and oregano; stir well and
bring to a boil. Cover and turn down heat to simmer for about 10
minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until tender; drain and add
back into pot. Pour chicken sauce into pot and mix well.
4. Add basil and toss well; top with Parmesan cheese. Serve.
Number Of Servings:8
Preparation Time:20 minutes
(submitted by Heidi Rose)
Artichoke Spinach Lasagna
Ingredients:
cooking spray
9 uncooked lasagna noodles (may also use no boil noodles)
1/2 onion, chopped
1 1/2 tsp chopped garlic
2 c. chicken broth
1 can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach
1 (28 ounce) jar tomato pasta sauce
1 1/2 cups shredded mozzarella cheese, divided
1/3 c. herb and garlic feta, crumbled
Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a
9x13 inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add noodles
and cook for 8 to 10 minutes or until al dente; drain.
Spray a large skillet with cooking spray and heat on medium-
high. Saute onion and garlic for 3 minutes, or until onion is
tender-crisp. Stir in broth; bring to a boil. Stir in artichoke
hearts and spinach; reduce heat, cover and simmer 5
minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the
prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4
cup mozzarella cheese over noodles. Repeat layers 2 more
times, ending with artichoke mixture and mozzarella cheese.
Sprinkle crumbled feta on top.
Bake, covered, for 40 minutes. Uncover, and bake 10
minutes more, or until hot and bubbly. Let stand 10 minutes
before cutting.
Number Of Servings:6
Preparation Time:15 min
cooking spray
9 uncooked lasagna noodles (may also use no boil noodles)
1/2 onion, chopped
1 1/2 tsp chopped garlic
2 c. chicken broth
1 can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach
1 (28 ounce) jar tomato pasta sauce
1 1/2 cups shredded mozzarella cheese, divided
1/3 c. herb and garlic feta, crumbled
Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a
9x13 inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add noodles
and cook for 8 to 10 minutes or until al dente; drain.
Spray a large skillet with cooking spray and heat on medium-
high. Saute onion and garlic for 3 minutes, or until onion is
tender-crisp. Stir in broth; bring to a boil. Stir in artichoke
hearts and spinach; reduce heat, cover and simmer 5
minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the
prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4
cup mozzarella cheese over noodles. Repeat layers 2 more
times, ending with artichoke mixture and mozzarella cheese.
Sprinkle crumbled feta on top.
Bake, covered, for 40 minutes. Uncover, and bake 10
minutes more, or until hot and bubbly. Let stand 10 minutes
before cutting.
Number Of Servings:6
Preparation Time:15 min
Friday, April 10, 2009
Cheesy Chicken and Rice Casserole (no star rating provided)
Ingredients:
1 1/2 c. white rice
16 oz bag frozen corn
2 cups shredded cheese
2 c. cooked chicken breast (diced)
3/4 c. yellow onions (diced)
1 T sugar
2 tsps salt
2 tsps chili powder
2 c. nonfat milk
Directions:
Combine rice, corn, cheese chicken and onions in large bowl. Inseparate bowl mix sugar, salt, and chili powder. Pour rice mixtureinto baking dish and sprinkle with chili powder mixture. Preheat ovento 350 and add milk. Bake covered with foil for 1 1/2 hours or untilcheese bubbles. To freeze, double aluminum foil and omit the milk (addmilk just before cooking once it's been thawed). Serves 6.
(Submitted by Heidi Rose)
1 1/2 c. white rice
16 oz bag frozen corn
2 cups shredded cheese
2 c. cooked chicken breast (diced)
3/4 c. yellow onions (diced)
1 T sugar
2 tsps salt
2 tsps chili powder
2 c. nonfat milk
Directions:
Combine rice, corn, cheese chicken and onions in large bowl. Inseparate bowl mix sugar, salt, and chili powder. Pour rice mixtureinto baking dish and sprinkle with chili powder mixture. Preheat ovento 350 and add milk. Bake covered with foil for 1 1/2 hours or untilcheese bubbles. To freeze, double aluminum foil and omit the milk (addmilk just before cooking once it's been thawed). Serves 6.
(Submitted by Heidi Rose)
Chicken Stir-Fry (no star rating provided)
Ingredients:
1/4 c. sesame oil
1/2 c. honey
1/2 c. soy sauce
3 tsps. minced garlic
1/8 tsps. red pepper flakes
1 green pepper sliced into 1/4 in. pieces
1 red pepper sliced into 1/4 in. pieces
1 large carrot sliced into 1/4 inch pieces
4 chicken breasts sliced into 1 inch pieces
Directions:
Mix together sesame oil, honey, soy sauce, garlic, and red pepperflakes and pour into large ziploc bag. Add chicken breasts andmarinate for 4-5 hours. Pour chicken and marinade inot heated skilletand cook until chicken is no longer pink. Remove chicken with slottedspoon and set aside. Add bell peppers and carrots to pan and cook for1 minute. Add chicken back to pan and cook for 5 more minutes. Serveover rice. To freeze place in freezer bag and make sure it is sealedtightly. Good for up to 3 months. Serves 6.
(Submitted by Heidi Rose)
1/4 c. sesame oil
1/2 c. honey
1/2 c. soy sauce
3 tsps. minced garlic
1/8 tsps. red pepper flakes
1 green pepper sliced into 1/4 in. pieces
1 red pepper sliced into 1/4 in. pieces
1 large carrot sliced into 1/4 inch pieces
4 chicken breasts sliced into 1 inch pieces
Directions:
Mix together sesame oil, honey, soy sauce, garlic, and red pepperflakes and pour into large ziploc bag. Add chicken breasts andmarinate for 4-5 hours. Pour chicken and marinade inot heated skilletand cook until chicken is no longer pink. Remove chicken with slottedspoon and set aside. Add bell peppers and carrots to pan and cook for1 minute. Add chicken back to pan and cook for 5 more minutes. Serveover rice. To freeze place in freezer bag and make sure it is sealedtightly. Good for up to 3 months. Serves 6.
(Submitted by Heidi Rose)
Baked Pesto Ravioli (no star rating provided)
Ingredients:
2 pounds cheese filled ravioli (fresh or frozen)
1 pound cooked chicken breast (1/2 inch slices)
2/3 c. chicken broth
2 c. zucchini cut in 1/2 inch rounds
1/2 c. red bell pepper (chopped in 1/2 in pieces)
1/2 c. basil pesto sauce
1/2 tsp. salt
2/3 c. grated parmesan cheese
Directions:
Preheat oven to 350. Spray on 9x13 in. baking dish with cooking spray.Mix all ingredients in a large bowl. Pour into baking dish. Cover dishwith foil and bake for 1 hour (or until bubbly). If freezing, doublefoil and freeze for up to 3 months. Serves 6.
(Submitted by Heidi Rose)
2 pounds cheese filled ravioli (fresh or frozen)
1 pound cooked chicken breast (1/2 inch slices)
2/3 c. chicken broth
2 c. zucchini cut in 1/2 inch rounds
1/2 c. red bell pepper (chopped in 1/2 in pieces)
1/2 c. basil pesto sauce
1/2 tsp. salt
2/3 c. grated parmesan cheese
Directions:
Preheat oven to 350. Spray on 9x13 in. baking dish with cooking spray.Mix all ingredients in a large bowl. Pour into baking dish. Cover dishwith foil and bake for 1 hour (or until bubbly). If freezing, doublefoil and freeze for up to 3 months. Serves 6.
(Submitted by Heidi Rose)
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