Buffalo Chicken Pizza

I had been eyeing all the buffalo chicken pizza recipes going around and decided to try this one from Taste of Home...absolutely amazing, but very spicy & hot!! Yummm, I have leftover's for lunch ;)

Ingredients:
~1 tube (13.8 ounces) refrigerated pizza crust
~1 cup buffalo wing sauce, divided
~1-1/2 cups (6 ounces) shredded cheddar cheese (I used 2%)
~1-1/2 cups (6 ounces) part-skim shredded mozzarella cheese (I used pizza cheese)
~2 pounds boneless skinless chicken breasts, cubed
~1/2 teaspoon each garlic salt, pepper and chili powder
~2 tablespoons butter (I used Light)
~1/2 teaspoon dried oregano
~Celery sticks and blue cheese salad dressing

Directions:
Unroll pizza crust into a lightly greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Bake at 400° for 7 minutes.

Brush dough with 3 tablespoons buffalo wing sauce. Combine cheddar and mozzarella cheeses; sprinkle a third over the crust. Set aside.

In a large skillet, cook the chicken, garlic salt, pepper and chili powder in butter until chicken is no longer pink. Add the remaining wing sauce; cook and stir over medium heat for about 5 minutes or until the chicken is no longer pink. Spoon over cheese. Sprinkle with oregano and remaining cheese.

Bake for 18-20 minutes or until crust is golden brown and cheese is melted. Serve with celery and blue cheese dressing.

Yield: 8 slices, 4 servings. Wing Sauce.

Turkey & Artichoke Stuffed Pasta Shells + Homemade Arrabbiatta Sauce

I got this recipe out of my Everyday Italian cookbook, but you can find it here.
These were really good, but I also think they would be perfect with Chicken too! These would be great to make for a dinner party as well because they make so much, and you only need about 2-3 to get you full! I halved this recipe below to make 4 servings.

Ingredients:
~1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
~3 tablespoons extra-virgin olive oil
~1/2 large yellow onion, chopped (about 1 cup)
~3 cloves garlic, chopped
~1 pound ground turkey
~1/2 teaspoon kosher salt, plus 1/2 teaspoon
~1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
~1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
~1 (15-ounce) container part skim ricotta cheese
~3/4 cup grated Parmesan
~2 eggs, lightly beaten
~1/4 cup chopped fresh basil leaves
~2 tablespoons chopped fresh flat-leaf parsley

Directions
5 cups Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:
~2 tablespoons extra-virgin olive oil
~6 ounces sliced pancetta, coarsely chopped
~2 teaspoons crushed red pepper flakes
~2 garlic cloves, minced
~5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

Beef Fajitas

I got this recipe off of Belly Bytes I was in the mood for fajitas and wanted to do something other than chicken...these were really good, easy, & healthy!

ingredients:

~12 6-inch flour tortillas (I used wheat tortillas)

~1 pound top round beef steak cut into 3/4 inch julienne strips (I just buy the pre-cut stir fry meat)

~3 tablespoons red wine or red wine vinegar

~3 tablespoons vegetable oil

~1/2 teaspoon cumin

~1/2 teaspoon salt

~1 clove garlic, pressed

~2 teaspoons lime juice

~2 medium sweet peppers (red, green or yellow), sliced

~1 medium onion, sliced into rings

Toppings:

~1/2 cup guacamole

~1/2 cup salsa or picante sauce

~1/2 cup sour cream, light

~1/2 cup cheddar cheese, grated

Directions:

Combine wine, oil, cumin, salt, garlic and lime juice. Marinate meat for 2 to 3 hours.
Drain thoroughly. Over medium heat, in a large skillet, brown meat with peppers and onions.
Warm tortillas and serve immediately with meat mixture and toppings.

Recipe makes 6 (2 fajitas each) servings.
One serving (two fajitas) provides approximately: 519 calories, 26 g protein, 46 g carbohydrates, 4 g fiber, 25 g fat (8 g saturated), 63 mg cholesterol, 108 mcg folate, 4 mg iron, 714 mg sodium.

White Chicken Lasagna

I got this recipe off of Lindsay's blog....it looked & sounded fantastic!! I also halved the recipe & used an 8x8 glass baking dish.

ingredients:
~3 cloves fresh garlic, minced
~1 shallot, minced
~3 tbsp butter (I used light butter)
~4 chicken breasts, cooked & shredded
~2 cans cream of chicken soup (I used healthy request)
~1- 8oz. package cream cheese (I used 1/3 reduced fat)
~2 cups sour cream (I used light)
~2/3 cup milk (I forgot to add!)
~1 lb. lasagna noodles, cooked & rinse in cold water (I used Barilla no-bake)
~1 lb. mozzarella cheese, grated (I used a combo of fresh grated Parmesan & Mozzerella)

directions:
1. In a large sauce pan, over medium heat, brown shallots & garlic in butter. Add cream cheese, cream soup, sour cream & milk. Stir until cream cheese is melted. Add chicken.2. In a 9x13 glass baking dish layer noodles, white sauce with chicken, then cheese. Repeat steps, ending with mozzarella cheese on top. Bake at 350 degrees for 35-45 minutes.

Chicken with Sun Dried Tomatoes

From: Campbell's Kitchen
Prep: 10 minutesCook: 20 minutes
Serves: 4

Ingredients:
~3 tablespoon olive oil
~4 skinless, boneless chicken breast half (about 1 pound)
~1 shallot, finely chopped
~1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
~3/4 cup water
~1/4 cup thinly-sliced sun-dried tomatoes
~1 tablespoon red wine vinegar
~2 tablespoon chopped fresh basil leaves
~4 cup hot cooked extra wide egg noodles
~1/4 cup shredded Pecorino Romano or Parmesan cheese (optional)
~Thinly-sliced fresh basil leaves (optional)

Directions:
Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Heat the remaining oil in the skillet over medium heat. Add the shallot and cook and stir for 2 minutes. Stir the soup, water, tomatoes, vinegar and chopped basil in the skillet.
Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the noodles. Sprinkle with the cheese and sliced basil, if desired.
Cost per recipe: $7.58Cost per recipe serving: $1.90
Tip: You can substitute 1 tablespoon finely chopped onion for the shallot.
Nutrition Information
Using Campbell's Cream of Mushroom Soup : Calories 531, Total Fat 18g, Saturated Fat 3g, Cholesterol 70mg, Sodium 670mg, Total Carbohydrate 55g, Dietary Fiber 5g, Protein 34g, Vitamin A 10%DV, Vitamin C 7%DV, Calcium 4%DV, Iron 19%DV

PEPPERY BEEF STIR-FRY

MMMM So good! I found this recipe in Taste of Home magazine. It is quite similar to my Pepper Steak recipe, but I think this is more richer...with just enough kick with the Cayenne Pepper! I served this over Basmati rice. Enjoy ;)

Ingredients:
~8 ounces uncooked linguine (I served over Basmati Rice)
~1 tablespoon cornstarch
~1 teaspoon pepper
~1/4 teaspoon cayenne pepper (I didn't have so I used Chili Powder)
~1 cup water
~1/2 cup reduced-sodium soy sauce
~1-1/2 pounds boneless beef sirloin steak, cut into thin strips
~2 tablespoons canola oil
~1/2 cup julienned green pepper
~1/2 cup julienned sweet red pepper
~2 to 3 garlic cloves, minced
~2 cups fresh or frozen snow peas, thawed and halved (I omitted and added onion)
~2 cups sliced fresh mushrooms

Directions: Cook linguine according to package directions; drain. In a small bowl, combine the cornstarch, pepper and cayenne. Stir in water and soy sauce until smooth; set aside.

In a large nonstick skillet or wok, stir-fry beef in hot oil for 4-5 minutes or until no longer pink. Using a slotted spoon, remove meat and set aside. Add the peppers and garlic; stir-fry for 1 minute. Add the snow peas and mushrooms; stir-fry for 2-3 minutes or until vegetables are crisp-tender.

Stir soy sauce mixture and add to vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in beef and linguine; heat through.

Yield: 6 servings.

Nutrition Facts
One serving:
(1-1/3 cups)
Calories:
388
Fat:
12 g
Saturated Fat:
3 g
Cholesterol:
67 mg
Sodium:
879 mg
Carbohydrate:
36 g
Fiber:
3 g
Protein:
33 g
Diabetic Exchange:
3 lean meat, 2 starch, 1 vegetable, 1 fat.

I PROMISE....

I have totally deserted my cooking blog!! UGH! It has been a VERY busy summer....between all the wedding for hair & makeup we have been doing on Friday's & Saturday's, it is so easy just to say "let's get takeout"!!! Really....I am not proud of this ;( I am really excited to start seeing a downtime in the wedding season after October hits, but this month we have 2 wedding-free weekends! I promised my husband I would cook tonight...so off to check some recipes in my new Cooking Light Mag!!! See you soon!! xoJ