French Bread Pizza

This is more of a method than a recipe.  This can be made with any combination of toppings you like/have on hand, and comes together quickly.

French Bread Pizza

french bread

pizza sauce

mozzarella cheese

pizza toppings of choice

Slice bread horizontally.

Spread sauce over  each half and top with mozzarella and toppings.

Bake at 350 for 10 minutes.

Turn on broiler and leave in oven until cheese is melted completely starting to brown.

Zucchini Pizza Casserole

Another great zucchini recipe to add to the arsenal before your garden starts becoming too overwhelming!

Zucchini Pizza Casserole

Recipe modified from Taste of Home

4 c. shredded zucchini

1/2 tsp. salt

2 eggs

1/2 c. Parmesan cheese

1 c. mozzarella cheese

1 c. cheddar cheese

1 lb. ground beef

1/2 c. chopped onion

2 cloves garlic

1 tsp. basil

1 tsp. Italian seasoning

1-2 jalapeno's, optional

2 c. pizza sauce

1 medium green bell pepper, chopped

Shred zucchini and place in a colander in sink.

Sprinkle with salt and allow to drain for at least 30 minutes.

Using a clean dish towel, wring out the zucchini to remove all liquid (the more the better).

In a small bowl, combine cheeses and mix to combine.

In a large bowl, mix eggs, 1/2 of the cheese mixture and the zucchini.

Press zucchini mixture into a greased 9x13" dish and bake at 400 degrees for 20 minutes.

Meanwhile, cook beef with onion in a skillet until no longer pink.

Add garlic, basil, Italian seasoning, jalapenos and pizza sauce; heat through.

Pour beef mixture over zucchini.

Sprinkle with remaining cheese.

Sprinkle with chopped bell pepper.

Bake at 400 for an additional 15 minutes.

Quick Trail Mix

I have found myself making this quiet often these days to help satisfy my kids munchies and my sweet tooth.

Comes together quickly and we all love it.  I usually use whatever I have lying around in the pantry.

Quick Trail Mix

1/3 c. almonds

1/3 c. peanuts

1/3 c. raisins

1/4 c. chocolate chips (any flavor)

handful marshmallows

Other add-ins:

mini pretzels

dried fruits

nuts

Mix in bowl or mason jar.

Shake to combine and serve.

Green Bean Salad wih Corn and Tomato

This is a perfectly easy salad; perfect for summer days.

Green Bean Salad with Corn and Tomato

Recipe from Healthy. Delicious.

4 c. fresh green beans, trimmed

2 c. corn

1 c. grape tomatoes, halved

2 Tbsp. sesame oil

1 Tbsp. rice vinegar

salt and pepper to taste

Steam beans for 3-4 minutes, then plunge into ice water.

Drain and assemble all ingredients, stirring to combine.

Chicken Parmesan Casserole

This is just about the easiest dish you will ever put together, and it tastes FANTASTIC!  Much easier than traditional chicken parmesan, with all the flavor (and healthier too!).

Chicken Parmesan Casserole

Recipe and photo from Food Wishes

1 lb. boneless, skinless chicken breasts

2 Tbsp. extra virgin olive oil

2 cloves garlic, minced

red pepper flakes, to taste

2 c. marinara sauce

1 Tbsp. dried basil

6 oz. mozzarella

3 oz. Parmesan

1 5oz. package garlic croutons

In a 9x13" dish, mix olive oil and garlic and spread over entire bottom of pan.

Sprinkle with red pepper flakes.

Layer chicken breasts over everything.

Top with marinara sauce, and sprinkle with basil.

Sprinkle half of the mozzarella and Parmesan over sauce.

Evenly distribute croutons over cheese, and top with remaining cheese.

Bake at 350 degrees for 35 minutes, or until chicken is cooked through (I actually needed to bake mine for about 45 minutes).

Mango Quinoa Salad

Another excellent quinoa recipe!  SOOOO DELICIOUS!

And if you happen to be like my husband, who refuses to believe that any type of fruit should EVER be served in the same dish as onions or meat, you can forgo the mango's altogether (which would also be a good option for the dead of winter when juicy mango's are no-where to be found).

Either way, this is definitely a keeper!

Mango Quinoa Salad

Recipe modified from Our Best Bites

3/4 c. uncooked quinoa

1 c. + 2 Tbsp. chicken broth (or water)

3 scallions, chopped

1 red bell pepper, chopped

1 can black beans, rinsed and drained

1 large handful cilantro, chopped

2 mango's, chopped

2 Tbsp. extra virgin olive oil

2 Tbsp. red wine vinegar

2 Tbsp. lime juice

salt and pepper to taste

Place quinoa and chicken broth in pot with a lid and bring to a boil.

Once boiling, reduce to a simmer and cook for 20 minutes.

Once cooked, remove from heat and let stand for 5 minutes with the lid still on.

Meanwhile, combine beans, scallions, bell pepper, mango's and cilantro in a bowl.

In a separate bowl, whisk together oil, vinegar and lime juice.

Once quinoa is done, fluff with a fork and add to bean/veggie mixture.

Pour dressing over everything and stir to combine.

Season to taste with salt and pepper.

Serve immediately, at room temperature, or cooled (I prefer room temp.)

** As a side note, if you plan on having leftovers, consider leaving out the mango's until just before serving; they will get mushy in the salad after a day.  The rest of the salad will store wonderfully in the fridge without them, and you can add fresh chopped mango as you eat up the rest.

Chicken and Veggie Pinwheels

I came up with these after seeing several things like them all over pinterest.

They are full of vegetables and chicken, all wrapped up in a delicious cheesy-bread.

They didn't last very long.

Chicken and Veggie Pinwheels

Recipe inspired by Mels Kitchen Cafe

1 bread dough recipe (your favorite)
1 small onion, chopped
3 Tbsp. olive oil
salt and pepper to taste
4 oz. cream cheese, softened
1/4 c. butter, softened
1 c. grated Parmesan cheese
2 c. cooked shredded chicken
1 1/2 c. finely chopped broccoli
1/2 red bell pepper, chopped
1 c. shredded Cheddar
1 c. shredded cheese of choice (mozzarella, pepperjack, etc.)
2 Tbsp. Italian seasoning

In a medium saucepan, heat oil and add onions, salt and pepper.
Saute until translucent or caramelized.

Meanwhile, in a small bowl, cream together the butter, cream cheese and parmesan cheese.
Add onions and stir to combine.
Prepare bread dough and roll out into a large rectangle shape.
Spread the rolled out dough with the butter/cheese/onion mixture.
Top with the chicken, broccoli, peppers, cheeses, and seasoning.

Roll the dough, (like cinnamon rolls), pinching the seam to seal.
Slice the roll into 12 pieces and place each on a lightly greased baking sheet.
Let them rise until nearly doubled.
Bake at 350 for about 20 minutes, until lightly browned and bubbly.
Makes 12 large rolls.

Kielbasa Chicken Kabobs

These are absolutely amazing!  The great tasting marinade is perfect for just meat, or throw in some veggies as well.  The sausage in particular is spectacular!  We all loved these.

Kielbasa Chicken Kabobs

Recipe from Taste of Home

3/4 c. unsweetened pineapple juice

1/4 c. cider vinegar

1/4 c. canola oil

2 Tbsp. sugar

2 Tbsp. soy sauce

1/2 tsp. garlic powder

1/4 tsp. lemon pepper

2 lbs. chicken breasts, cut in 1" cubes

1 lb. kielbasa or polish sausage, thickly sliced

Combine first 7 ingredients in a quart ziplock bag.

Toss in the chicken and the sausage.

Refrigerate for at least 2 hours, turning the bag over occassionally.

** If you want meat and veggie skewers, substitute half of the chicken and sausage for any of the following:

grape tomatoes

red onion

fresh pineapple

zucchini

bell peppers

Just toss the veggies in the bag with the meat and let it marinate together.

On skewers, alternately thread chicken, sausage, pineapple and veggies (if using).

Cook on grill until chicken is no longer pink, basting with leftover marinade as you go.

{Frog Eye} Hawaiian Salad

This deliciously sweet fruit salad is perfect side for BBQ's and potlucks.  We always called it Frog Eye Salad growing up because of the perfect little circular pasta.

Frog Eye Hawaiian Salad

1 c. sugar

2 Tbsp. flour

1/2 tsp. salt

2 eggs, beaten

1 Tbsp. lemon juice

16 oz. Acine di Pepe

3 11oz. cans mandarin oranges

2 20oz. cans pineapple chunks

20oz can crushed pineapple

1 3/4 c. pineapple juice (drained from above cans)

8 oz. whipped topping

1 c. mini marshmallows

1 c. coconut

Drain the 3 cans of pineapple, reserving 1 3/4 c. of the juice.

In a medium saucepan combine sugar, flour and salt.

Gradually stir in pineapple juice and eggs.

Cook over medium heat, stirring, until thickened.

Ad lemon juice.

Cool mixture to room temperature.

Meanwhile, cook pasta according to package directions.

Drain and rinse with cold water.

Let drain until pasta reaches room temperature.

When pineapple mixture and pasta have cooled, mix lightly but thoroughly.

Refrigerate 6-8 hours (or overnight) in an airtight container.

When ready to serve, stir in remaining ingredients.

Makes 25 servings.