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Homemade Pizza Recipe

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Homemade Pizza Recipe

Ingredients

1 c all-purpose flour
2 tsp baking powder
1 tsp dried oregano
1/2 tsp salt
6 tbsp water
2 tbsp plus 1 tsp olive oil, divided
1/2 c pizza sauce
1 jar (4.5oz) sliced mushrooms, drained
1 can (2 1/4oz) can ripe sliced olives
1 c (4oz) shredded part-skim mozzarella cheese

homemade-cheese-pizza

Directions

1. Preheat broiler. In a small bowl, whisk flour, baking powder, oregano and salt. Stir in water and 2 tbsp oil to form a soft dough. Turn onto a floured surface; knead 6-8 times. Roll into a 12-in. circle.

2. Brush bottom of a 12-in. ovenproof skillet with remaining oil; place over medium-high heat. Transfer dough to pan; cook 2-3 minutes on each side or until golden brown. Remove from heat. Spread with pizza sauce; top with mushrooms, olives, and cheese.

3. Broil 3-4 inches from heat 3-5 minutes or until cheese is melted.

 

If you want a healthy, simple, and quick pizza tonight, this is your recipe! It was very tasty and did not leave me feeling guilty and sick after eating it, and I ate 3/4 of a pizza!! I definitely recommend this recipe, and feel free to add any of your favorite toppings. I used Greek olives instead of black olives for some extra flavor.

Avocado Chicken Salad Sandwich Recipe

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Avocado Chicken Salad Sandwich
Ingredients

1 cup cooked and shredded chicken (rotisserie)
1 avocado
Salt and pepper to taste
Toast
Toppings such as lettuce and tomato optional

avocado-chicken-salad-sandwich
Directions

In a bowl, mash the avocado with a fork. Then mix in the chicken and salt and pepper. Put some avocado chicken salad on the toast, and add some lettuce and tomato if you’d like! Quick, easy, healthy, and delicious. I also just heard that avocados can possibly protect against some cancers! Eat up!

Creamy Eggplant and Mushroom Monte Cristo Sandwich Recipe

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Creamy Eggplant and Mushroom Monte Cristo Sandwich

Ingredients

5 tbsp olive oil, divided
6 slices eggplant (1/2 in. thick) halved
2 ½ c sliced fresh baby Portobello mushrooms (about 6 oz)
1 large garlic clove, minced
½ tsp salt
¼ tsp pepper
2 tbsp. 2% milk
½ c garlic-herb spreadable cheese (about 3 oz)
8 slices wide loaf white bread
creamy-eggplant-mushroom-monte-cristo-sandwich

Directions

In a large nonstick pan, heat 1 tbsp oil over medium heat. Add eggplant; cook 2-3 minutes on each side or until tender and lightly browned. Remove from pan.

In same pan, heat 2 tbsp oil over medium heat. Add mushrooms; cook and stir 2-3 minutes or until tender. Add garlic, salt and pepper; cook for 1 minute longer. Remove from pan; wipe clean.

In a shallow bowl, whisk eggs and milk. Spread 1 tbsp herb cheese over each clice of bread. Layer four slices with eggplant and mushrooms; top with remaining bread.

In same pan, heat 1 tbsp oil over medium heat. Carefully dip both sides of sandwiches in egg mixture, allowing each side to soak 5 seconds. Place two sandwiches in skillet; toast 2-3 minutes on each side or until golden brown. Repeat with remaining oil and sandwiches.

 

This sandwich was absolutely delicious comfort food! I did switch a few things up in the recipe. I did not use the cream cheese. Instead I used regular cheese slices. I also did not do the milk and egg mixture. I instead buttered the outsides of the bread to toast it in the pan like a grilled cheese.

Parmesan Bow Tie Pasta with Chicken Recipe

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Parmesan Bow Tie Pasta with Chicken Recipe

Ingredients

1 pkg. (16 oz) bow tie pasta
5 tbsp butter, divided
1 lb boneless skinless chicken breasts, cut into 1-in. pieces
1 tsp salt, divided
1 tsp pepper divided
2 medium yellow summer squash or zucchini, cut into 1-in pieces
3 tbsp all-purpose flour
2 garlic cloves, minced
1 ½ c fat-free milk
¾ c grated parmesan cheese
parmesan-bow-tie-pasta

Directions

  1. In a 6 qt stockpot, cook pasta according to directions.
  2. In a large skillet, heat 1 tbsp butter over medium heat. Add chicken. Cook and stir 7-9 minutes or until no longer pink. Add ¼ tsp each salt and pepper; remove from pan. In same pan, heat 1 tbsp butter over medium heat. Add squash; cook and stir 3-5 minutes or until tender. Remove from heat.
  3. In a small saucepan, melt remaining 3 tbsp butter over medium heat. Stir in flour and garlic until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in cheese and the remaining salt and pepper.
  4. Drain pasta; return to pot. Add chicken, squash and sauce; hat through, stirring to combine.

 

 

I made this dish the other night. I loved the flavors of garlic and parmesan in this dish. It was very flavorful, especially when adding extra parmesan on top. Plus, it was super easy! I think next time I will add some green peas or broccoli as well. Yummy!

Black Bean and Corn Quinoa Recipe

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Black Bean and Corn Quinoa
Ingredients
2 tbsp canola oil
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
2 tsp chili powder
¼ tsp salt
¼ tsp pepper
2 c vegetable stock
1 c frozen corn
1 c quinoa, rinsed
1 can (15oz) black beans, rinsed and drained
1/3 c plus 2 tbsp, minced fresh cilantro, divided

black-bean-corn-quinoa
Directions

1. In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender.

2. Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed.

3. Add beans and 1/3 c cilantro; heat through stirring occasionally. Sprinkle with remaining cilantro.

 

This recipe makes a great side dish for a gathering. It would be perfect for bringing to a Fourth of July, or other holiday cookout or get together.

Chocolate Chip Cheesecake Recipe

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Chocolate Chip Cheesecake
Ingredients
¾ c all-purpose flour
¾ c graham cracker crumbs
6 tbsp sugar
3 tbsp baking cocoa
½ c butter, melted
Filling:
1 pkg. (8oz) cream cheese, softened
2 tbsp sugar
2 tbsp 2% milk
1 egg beaten
½ c plus 2 tbsp miniature semisweet chocolate chips, divided
chocolate chip cheesecake

Directions

  1. In a large bowl, combine flour, cracker crumbs, sugar, and cocoa; stir in butter. Set aside ¾ c for topping. Press remaining mixture into a greased 9 in. microwave-safe pie plate. Microwave, uncovered, on high for 1-2 minutes or until set.
  2. In a small bowl, beat the cream cheese, sugar and milk until smooth. Add egg; beat on low speed just until combined. Stir in ½ c chocolate chips. Spread over crust. Sprinkle with reserved crumb mixture and remaining chocolate chips.
  3. Microwave, uncovered, on high for 3-4 minutes or until a thermometer inserted near the center reads 160 degrees. Cool on a wire rack for 1 hour. Refrigerate until chilled. Let stand at room temp for 10 minutes before cutting.

 

This cake turned out great and it was super simple. We love cheesecake so I’m always looking for new, simple cheesecake recipes. Try this one tonight!