Chicken Alfredo Pizza and Spinach Salad

Here is a recipe that I made using some things that I had on hand. It actually turned out pretty good so I thought I would share with you.

Chicken Alfredo Pizza

11/2-2 lbs chicken cooked and cubed
1 lb bacon cooked, crumbled
1 zucchini cubed
½ medium onion chopped
½ pkg. pre-sliced fresh mushrooms
1 c. grated mozzarella cheese
½ c. grated Parmesan cheese

Alfredo Sauce:
2 Tbsp. butter
2 oz. cream cheese
½ tsp. garlic powder
½ c. milk
1/8 c. grated Parmesan cheese
Pepper to taste

Roll out frozen and thawed loaf of bread dough. Cook crust until just barely browned. To make sauce melt butter in saucepan over medium heat. Add cream cheese and garlic powder, stirring until smooth. Add milk a little at a time then stir in cheese and pepper. Saute zuchinni, onion and mushrooms with butter until tender. Spread sauce on lightly browned crust, then layer with chicken, bacon, and vegetables. Sprinkle with cheese and bake at 350 until cheese is melted and crust is golden brown.

*Notes:
-try using more garlic, maybe fresh instead of garlic powder in sauce or saute veggies with minced garlic or sprinkle crust with garlic powder.
-could add spinach leaves to pizza and red bell pepper
-could use shrimp in place of chicken
-next time saute veggies in bacon grease

We ate the pizza with this yummy spinach salad:

Yummy Spinach Salad

¾ lb. spinach
½ head lettuce (can use all spinach)
½ c. swiss or mozzarella cheese, grated
1 lb. bacon, cooked and cut into small pieces
½ c. cottage cheese (opt.)
8 oz. fresh mushrooms, sliced
1 purple onion, sliced (opt.)

Dressing:
1 c. oil
½ c. white vinegar
½ tsp. dry mustard
½ c. sugar
½ tsp. salt
1 T. poppy seeds
1 T. grated purple onion

Creamy grape salad

Here is a recipe to use the grapes that are on sale this week:

Creamy Grape Salad

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1 c. sour cream
1/3 c. sugar
2 tsp. vanilla
2 lbs. green seedless grapes
2 lbs. red seedless grapes
3 Tbsp. brown sugar
3 Tbsp. Chopped pecans

In a large mixing bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving. Yields: 21 servings

Crock pot roast

Here is recipe for the Lipton dry onion soup mixes that are on sale this week:

Easy crock pot Roast
Ingredients:
Roast
2-3 garlic cloves, sliced
1 packet of dry onion soup mix
¼ -1/3 c. water

Poke roast several times with a sharp knife and insert sliced garlic cloves into the slits. Season roast with salt and pepper and brown all sides in a lightly oiled pan. (about a min per side) Place slightly browned roast into crockpot. Add packet of dry onion soup mix and water. Cover and cook on low for about 6-8 hours or until roast is done.

For yummy gravy: pour roast drippings into a large pan. Make a roux (flour and water) and add to drippings. Bring to boil and let simmer until thickened. Serve over roast.

London Broil Marinade and Steak Fajitas

Steak Marinade

Ingredients:
¼ c. vegetable oil
¼ c. soy sauce
2 Tbsp. white vinegar
2 Tbsp. ketchup
2 Tbsp. crushed garlic
1 ½ lb. London broil

Marinade steak for about 6 to 8 hours. Broil or grill steak to desired doneness. Let rest for about 15 mins., and slice on the bias.


I love to use the leftovers from the london broil to make this recipe: (so yummy!)

Steak Fajitas with fresh Guacamole

Ingredients:
¼ c. soy sauce
¼ c. red wine vinegar
2 Tbsp. light corn syrup
½ tsp. hot sauce or more to taste (opt.)
¼ tsp. ground black pepper
12 ounces leftover flank steak slices
1 green bell pepper, seeded and cut into thin strips
1 red bell pepper, seeded and cut into thin strips
1 onion, halved and thinly sliced
8 tortillas

Fresh Guacamole:

2 ripe avocados, peeled and pitted
2 cloves garlic, minced
2 Tbsp. torn or chopped cilantro leaves
Salt
lime juice optional

In a shallow dish, whisk together soy sauce, vinegar, corn syrup, hot sauce, and pepper. Add steak, bell peppers and onion and toss to coat. Cook immediately or cover with plastic wrap and refrigerate up to 24 hours.
Set a large nonstick skillet or stove top grill pan over medium heat. Spray with cooking spray and add steak and vegetables, with the marinade. Saute 5 to 7 mins, until vegetables are tender-crisp. Transfer mixture to a serving platter.
To make guacamole mash avocado lightly, garlic, lime juice, and cilantro. Season to taste with salt and pepper. Serve fajitas with guacamole.

*Suggested sides: cilantro lime coleslaw, fresh corn

Zucchini Casserole

Here is a recipe for the chicken, zucchini and onions that are on sale this week:

Zucchini Casserole:

Ingredients:
6 c. cubed zucchini
1 c. grated carrots
¼ c. diced onion
1 can cream of chicken soup
1 c. sour cream
2 (6 oz.) pkgs. Stove top stuffing mix
1 cube butter
1 ½ lb. browned ground beef or cooked chicken

Boil together squash, carrots and onion for 10 mins. Drain and salt and pepper to taste. Add meat, undiluted soup and sour cream. Prepare stuffing mix as directed on box. Grease a cake pan. Spoon ½ of dressing mix into bottom of pan, add squash mixture and spoon ½ of dressing mix on top. Bake at 350 for 30 mins.

Creamy tomato pasta

Here is a recipe to use your free diced tomatoes with. This is also an excellent recipe for food storage, if you didn't use the sausage, substituted fresh onions for dry minced onions, and substituted garlic for garlic powder, you would be using all pantry items for this meal.

Creamy Tomato Pasta

1 12 oz pkg bow tie pasta
2 Tbsp. olive oil
1 lb. sweet Italian sausage, casings removed and crumbled
½ tsp. red pepper flakes
½ c. diced onion
3 cloves garlic, minced
1 28oz. Italian style diced tomatoes
1 ½ c. evaporated milk
½ tsp. salt

*can add mushrooms
*can add Parmesan cheese

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 mins, or until dente; drain. Heat oil in a large , deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, evaporated milk and salt. Simmer until mixture thickens, 8 to 10 mins. Stir cooked pasta into sauce, and heat through. Serves 6.

Cream Cheese Crock Pot Chicken

Here is a recipe for the cream cheese and cream of chicken soup that is on sale this week.

Cream Cheese Crock Pot Chicken

4 boneless skinless chicken breast halves
1 envelope dry Italian salad dressing mix
¼ c. water
1 8 oz. pkg. cream cheese, softened
1 can cream of chicken soup

Place chicken in crock pot. Combine salad dressing mix and water, pour over chicken. Cover, cook on low for 3 hours. Combine cream cheese and soup until blended, pour over chicken. Cover and cook on low for 1 hour or until chicken juices run clear. Serve over noodles or rice.

Corn and Zucchini Melody

Here is a recipe to use the zuchinni , bacon and cheese that is on sale this week:

Corn and Zucchini Melody

Ingredients:
4 slices bacon
1 small red onion, chopped
2 c. chopped zucchini
1 ½ c. fresh corn kernels
¼ c. shredded Monterey Jack cheese
1 pinch pepper

Place bacon in a large, deep skillet. Cook over med-high heat until evenly brown. Reserve 1 Tbsp. of drippings. Drain bacon, chop, and set aside. Heat the bacon drippings in the skillet over med-high heat. Saute the zucchini, corn and onion until tender but still crisp, about 10 mins. Season with pepper. Spoon vegetables into a bowel, and sprinkle with chopped bacon and shredded cheese. Serves: 5

*could add minced garlic

Skillet Lasagna

Here is a recipe to use your cheese and cottage cheese that is on sale this week. I love to make this recipe during the summer because I hate to turn my oven on when it is so hot!

Skillet Lasagna

Ingredients:
1 Tbsp. olive oil
3 garlic cloves, minced
1 lb. ground beef
8 lasagna noodles, each broken into 4 pieces
1 26 oz. jar tomato sauce
1 c. shredded mozzarella cheese
1 c. shredded cheddar cheese
Salt and pepper
¾ c. cottage cheese

Warm oil in a skillet over medium-high heat. Add garlic, cook 1 minute. Add ground beef, salt and pepper, and cook, breaking up meat, until it loses its pink color, 3 to 5 minutes. Scatter noodles over ground beef. Pour sauce and 2 cups of water on top. Bring to a simmer, then reduce heat, cover and cook until noodles are tender, stirring 20 minutes. Stir in most of cheeses. Remove from heat; spoon cottage cheese on top. Sprinkle with remaining cheese. Cover, let stand 4 to 5 minutes. Serves: 4

Grape Broccoli Salad

Here is a recipe for the broccoli that is on sale this week:

Grape Broccoli Salad

6 c. fresh broccoli florets
6 green onions, sliced
1 c. diced celery
1 c. green grapes
1 c. seedless red grapes
1 c. slivered almonds, toasted
1/2 lb. bacon, cooked and crumbled
1 c. mayonnaise
1/3 c. sugar
1 Tbsp. cider vinegar

In a large salad bowl, combine the broccoli, onions, celery and grapes. In another bowl, whisk the mayonnaise, sugar and vinegar; pour over broccoli mixture and toss to coat. Cover and refrigerate until serving. Stir in bacon and almonds just before serving.
Yield: 15 servings

Philly Cheese Steak Pizza

This is no gourmet meal by any means, but it is quick, easy and kid friendly. Here is a recipe to use your crescent rolls, cheese, onions and bell peppers that you can get on sale this week.

Philly Cheese Steak Crescent Pizza
INGREDIENTS

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

8 oz thinly sliced cooked roast beef (from deli)

1 tablespoon Italian dressing

1 to 1 1/2 cups shredded mozzarella cheese (4 to 6 oz)

2 tablespoons olive or vegetable oil

1 cup coarsely chopped green bell pepper { I like red better}

1 cup coarsely chopped onions

1/2 teaspoon beef-flavor instant bouillon { I didn't use and it still tasted fine}

DIRECTIONS

1.Heat oven to 375°F.
2. If using crescent rolls: Unroll dough in ungreased 13x9-inch pan. Press in bottom and 1/2 inch up sides. Firmly press perforations to seal. If using dough sheet: Unroll dough in ungreased 13x9-inch pan. Press in bottom and 1/2 inch up sides.
3.Wrap beef tightly in foil. Place dough and beef in oven.
4.Bake about 10 minutes or until crust is light golden brown. Arrange warm beef over partially baked crust. Brush with dressing. Sprinkle with cheese.
5.Bake 8 to 10 minutes longer or until edges of crust are golden brown and cheese is melted. Meanwhile, in 8-inch skillet, heat oil over medium heat until hot. Add bell pepper, onions and bouillon; cook and stir 3 to 5 minutes or until tender. Spoon cooked vegetables over melted cheese
Recipe found at www.pillsbury.com. { } - is what I added

Beef and broccoli stir fry

I made this for dinner tonight and thought it was tasty. I didn't have lemon juice so I omitted that and it still tasted good. I loved how quick and easy it was to make!

Beef and Broccoli Stir-Fry

Ingredients:
½ c. soy sauce
2 Tbsp. lemon juice
1 Tbsp. cornstarch
1 Tbsp. brown sugar
1 clove minced garlic
1 tsp. black pepper
2 Tbsp. vegetabel oil
2 lb. top sirloin, sliced 1/4 inch thick
1 medium onion, thinly sliced
2 medium heads broccoli
2 tsp. grated fresh ginger root or 1/4 tsp. ground ginger

In a small bowl, combine soy sauce, lemon juice, cornstarch, brown sugar, garlic and pepper. Set aside. Heat 1 Tbsp. veg. oil in a large skillet or wok over med-high heat. Add beef and stir-fry until almost cooked through, about 2 mins. Transfer beef to a plate and cover to keep warm. Heat remaining oil in skillet. Add onion and stir-fry for 5 mins. Cut broccoli into florets (should yield about 4 cups) and add to skillet with ½ c. water. Bring to a boil, cover, reduce heat and simmer for 3 mins. Return beef to skillet with soy sauce mixture; add ginger. Bring to a boil and cook, stirring constantly, until sauce thickens, about 2 mins. Serve hot over rice. Serves 6