Monday, November 28, 2011

.mexican pizza. {husband's choice}

Thank you Pinterest for the 100th time. The original recipe can be found here and has amazing step by step pictures.This picture would have looked much better if I added the green onions like the original recipe called for. But of course I was too lazy to go to the store as usual. This recipe was perfect for the hubby because it was designed after his most favoritest meal EVER, Taco Bell's mexican pizza. Honestly, it tastes even better and I know it is much healthier for us both. I have since made this four times. Don't judge. It tasted great with corn tortillas, ground beef, and shredded beef and I'm sure Ill change it up again next time. Try it out for yourself and enjoy!

Whole Wheat or regular Tortillas – 4 tortillas (2 pieces for each pizza)
Canola Oil – very small amount to glaze both sides of the tortilla
Refried Beans – 1 (1 pound) can
Water – 1/4 cup
Onion – 1 small (diced)
Paprika – 1 tsp
Black Pepper – 1/4 tsp (or omit – you don’t really need it)
Ortega Taco Seasoning – 1 tsp
Scallions – 1 bunch (chopped)
Jalapeno – 1/2 a jalapeno (deseeded & finely chopped) -i omited
Tomato – 1 (chopped)
Salsa – enough to spread over the pizza
Mexican Cheese Blend – enough to cover the pizza
Sour Cream Reduced Fat – 1 dollop (optional)

1. Preheat the oven at 400 degrees. Line a tray with foil.
2. Place 2 tortillas on a flat surface and lightly glaze/brush both sides of the tortilla with Canola Oil. Place both tortillas on the foil tray.
3. Once the oven preheats, place the tortillas in the oven for 10 minutes – 5 minutes on each side so they crisp up. You can add multiple tortillas if you have room.
4. In the meantime, make the beans. Empty the contents of the refried beans into a small pot. Add a 1/4 cup of water.
Place the pot over a stove on low-heat.
5. In the meantime, chop an onion. Add the onion to the beans. Add the seasonings – paprika, black pepper, and taco seasoning. I don’t think you will need salt. Mix. Wait a couple minutes and once heated thru, turn off the stove.
6. In the meantime, chop the veggies.
7. Check on the tortillas. DON’T TURN OFF THE STOVE. See how they are crispy once baked.
8. Spread a couple dollops of beans over the tortilla. Top off with very little salsa. Spread. Top the salsa with the second piece of tortilla. Spread salsa again – very little.
9. Top with scallions and tomatoes. Add just about 1/2 to 1 tsp of deseeded jalapeno – see how much you can handle.
Top with cheese, make sure you get the sides.
10. Using a flat ladle place the Mexican Tortilla Pizza on the foiled tray. Put into the oven for 12 minutes.
11. Top off with a dollop of Sour Cream (reduced fat) and some Hot Taco Bell Sauce, just cause it's awesome!

Wednesday, November 23, 2011

.chicken & spinach pasta bake.

Thank you Pinterest once again for providing me with wonderful, simple, and delicious meals. Original recipe can be found here. Made this one for the sis-in-law and it was a big hit with both her and the hubby. Try it out for yourself and enjoy!

8 oz uncooked rigatoni
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, drained
1 (8 oz) container Philadelphia chive & onion cream cheese
½ t salt, ½ t pepper
1½ c shredded mozzarella cheese

Prepare rigatoni according to pkg directions. Spread oil on bottom of 11x17 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.

Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

Saturday, November 19, 2011

.cheesy chicken & rice bake.

This recipe is beyond yum enjoyable for all. I found this recipe on my love Pinterest. The original recipe is from Tasty Kitchen. SO not only did I find a wonderful recipe on Pinterest but I also found another lovely website to go to for even more tasty ideas. I made this meal twice in one week, yes it was that good. The second time was for a potluck at work and it sure was a crowd pleaser. Try it out for yourself and enjoy!

2 whole Boneless, Skinless Chicken Breasts
4 cups Cooked Brown Rice (i used half brown and half not able to 100% commit to brown yet)
¾ cups Frozen Corn
15 ounces, fluid Can Black Beans, Drained And Rinsed
1 cup Plain Greek Yogurt (or Sour Cream) ~i used sour cream
4 ounces, fluid Can Green Chilis
½ cups Salsa
1 cup Low-fat Cheddar Cheese, Plus More For Topping ( I used a mexican cheese blend)
2 Tablespoons Fresh Cilantro For Garnish

Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.
To make this process easier, I always have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this can be throw together in a matter of minutes! It can also easily be made ahead of time and reheated.

Sunday, November 13, 2011

.orzo pasta salad.

This recipe is pure bliss and just makes you feel heathy from the inside out. My mom got this recipe from a friend at work and it would be perfect as a side dish or even as a main meal, like we did by putting it on a bed of salad. Enjoy!

Orzo pasta – 2 cups
Cucumber – chopped
Tomato – chopped or cherry tomatoes cut in half or quarters
Crumbled goat cheese – also work with crumbled feta
Tuna- I used tuna but works with boiled or grilled shrimp too

3 fresh lemon squeezed and also grated lemon peal
2 cloves of garlic : grated
Extra Virgin Olive oil
Salt and Pepper
Dill (dry or fresh)
¾ table spoon of soy sauce (lite sodium so it) just a splash so it doesn’t over whelm
*equal parts lemon juice vs Olive oil*

Boil orzo pasta in salted water to “al dente”…. Drain pasta
Drizzle a little bit of white truffle oil or olive oil (so the pasta doesn’t stick together and soaks up the truffle oil aroma)
Once pasta cools down add the chopped vegetables of your choice and tuna and toss in dressing
Chill in the fridge. Before serving toss with arugula

Wednesday, November 2, 2011

.bbq-cheddar-crusted chicken.

I found this recipe on Best Foods website. I had no idea how many great chicken recipes they have to offer. So yum. I know the picture is not the most flattering but it really did taste great. {however, I am guilty of using a bit less mayo than the recipe calls for..I like the website but still am not a mayo fan..haha}

1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup shredded cheddar cheese (about 1 oz.)
2 Tbsp. barbecue sauce
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs

Preheat oven to 425°.
Combine Hellmann's® or Best Foods® Real Mayonnaise, cheese and barbecue sauce in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked.