This recipe was inspired by the Biggest Loser Cookbook. I got the idea from there, but tweaked it for my own personal tastes.
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Thin-n-Crispy BBQ Chicken Pizza
1 Tortilla
2 Tbsp. BBQ Sauce
1/2 cup mozzarella cheese
2/3 chicken*
1/4 cup slivered red onion (optional)
1 1/2 tsp. chopped fresh cilantro leaves (optional)
Preheat oven to 400ยบ. Put tortilla on a cookie sheet (no grease) and put in the oven to crisp. Cook on both sides of the tortilla for 4 to 5 minutes each. Remove from oven, spread BBQ sauce evenly then top with chicken, cheese and the optional ingredients is so desired. Put back in the oven and cook until the cheese melts. Cut into wedges and serve. This can be served as an appetizer or eaten by one person for a meal/snack.
To cut down on calories, use a low-fat tortilla - it really doesn't taste any different. For even less calories, try to use a BBQ sauce that has low sugar.
*I tried a couple different things with the chicken. I tried cooked, chopped-up chicken breast and didn't like it very much. The best I found was to use canned chicken. I used as much as I wanted and put the rest in the fridge for another use. I also tried it with cheddar cheese and didn't like the flavor and when I switched to mozzarella I was much more pleased with it.
Friday, March 28, 2008
Swiss Cheese Chicken
2-3 Chicken Breasts, cooked and cubed
Swiss cheese, grated, or sliced, enough to cover the chicken
1 can cream of chicken
1/4 cup water
1/2 qt bread crumbs
1/4 cup melted butter
Layer it in a 9x13 pan in this order: chicken, cheese, soup (mixed with water), bread crumbs (mixed with butter).
Bake at 350 for 25-30 until it's bubbly.
OR– You can use raw chicken and bake for 50-55 minutes.
Side Dish Suggestions: Mashed Potatoes, Vegetable
Swiss cheese, grated, or sliced, enough to cover the chicken
1 can cream of chicken
1/4 cup water
1/2 qt bread crumbs
1/4 cup melted butter
Layer it in a 9x13 pan in this order: chicken, cheese, soup (mixed with water), bread crumbs (mixed with butter).
Bake at 350 for 25-30 until it's bubbly.
OR– You can use raw chicken and bake for 50-55 minutes.
Side Dish Suggestions: Mashed Potatoes, Vegetable
Monday, March 17, 2008
Santa Fe Salad
This is one of our family's favorite recipes. We eat it as a main course for dinner, with a side of fruit. Yum! Laura
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Santa Fe Salad
1 head romaine lettuce, chopped
2-3 chicken breasts, cooked in skillet (on or grill) with olive oil and lemon pepper
1 15-ounce can black beans, drain and rinse
1 ear corn, cut off kernels (frozen or canned corn works, too)
1 tomato, chopped
1 avocado, diced
¼ cup jicama (optional)
¼ cup jack cheese
¼ cup cheddar cheese
crushed tortilla chips
Dressing:
In a blender, mix one envelope of ranch dressing with the required amount of milk and mayonnaise. Then add FRESH deli salsa to taste. Try and not get too much of the liquid.
OR– Use prepared Ranch dressing and salsa.
Slice chicken. Add all the ingredients and mix well. You can toss the salad with the dressing right before you are ready to serve, or just add your own dressing to your own plate. That way, leftovers don't get soggy. ☺
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Santa Fe Salad
1 head romaine lettuce, chopped
2-3 chicken breasts, cooked in skillet (on or grill) with olive oil and lemon pepper
1 15-ounce can black beans, drain and rinse
1 ear corn, cut off kernels (frozen or canned corn works, too)
1 tomato, chopped
1 avocado, diced
¼ cup jicama (optional)
¼ cup jack cheese
¼ cup cheddar cheese
crushed tortilla chips
Dressing:
In a blender, mix one envelope of ranch dressing with the required amount of milk and mayonnaise. Then add FRESH deli salsa to taste. Try and not get too much of the liquid.
OR– Use prepared Ranch dressing and salsa.
Slice chicken. Add all the ingredients and mix well. You can toss the salad with the dressing right before you are ready to serve, or just add your own dressing to your own plate. That way, leftovers don't get soggy. ☺
Thursday, March 13, 2008
Good Idea
I was going to
add this in with the Meat loaf recipe, but it isn't part of the recipe, it's just something cool we've found. We don't have a fancy-shmancy vegetable steamer so we have to either boil them or not have them at all. When you boil them it makes the veggies like that of a two week old water logged, tasteless cardboard. Boiling takes all the nutrition out of them. Now, you're thinking, why not just buy one of those fandangled steamers. Well, you're right, but I haven't found one I like. So until then, we saw these on the Biggest Loser and I thought it would be good to at least try. They work really well actually. There are directions on each bag for what you are wanting to cook, and how long to cook it. They keep all the flavor in, take a lot less time cooking, and you can even ad d your own spices to zest things up a bit. The cooking time is probably what I like the most, sometimes you forget to start the veggies, and then they aren't don't by the time dinner rolls around. But with these you just pop them in, and in a matter of minutes they are done. You can also cook meat in them, those instructions are included as well. They are especially good if you have a family like ours, Bo loves broccoli and I think it's just okay, but I love cauliflower and Bo hates it, so we can make our own veggies servings. Other than they are a little pricey, we really like them, but we will probably just copy the times of cooking off the bad and use plain ziploc bags. Anyway, just FYI.
add this in with the Meat loaf recipe, but it isn't part of the recipe, it's just something cool we've found. We don't have a fancy-shmancy vegetable steamer so we have to either boil them or not have them at all. When you boil them it makes the veggies like that of a two week old water logged, tasteless cardboard. Boiling takes all the nutrition out of them. Now, you're thinking, why not just buy one of those fandangled steamers. Well, you're right, but I haven't found one I like. So until then, we saw these on the Biggest Loser and I thought it would be good to at least try. They work really well actually. There are directions on each bag for what you are wanting to cook, and how long to cook it. They keep all the flavor in, take a lot less time cooking, and you can even ad d your own spices to zest things up a bit. The cooking time is probably what I like the most, sometimes you forget to start the veggies, and then they aren't don't by the time dinner rolls around. But with these you just pop them in, and in a matter of minutes they are done. You can also cook meat in them, those instructions are included as well. They are especially good if you have a family like ours, Bo loves broccoli and I think it's just okay, but I love cauliflower and Bo hates it, so we can make our own veggies servings. Other than they are a little pricey, we really like them, but we will probably just copy the times of cooking off the bad and use plain ziploc bags. Anyway, just FYI.
Turkey Meatloaf
Turkey Meatloaf
2 eggs
1 Cup crushed Saltine Crackers
1/4 cup chopped onion (fresh or dehydrated)
1 teaspoon salt
1/4 teaspoon of black pepper
1 lb. Sausage
1-1½ lb. Ground Turkey
½ Can of Tomato Sauce
TOPPING:
1/2 cup tomato sauce
¼ cup Ketchup
1/2 cup brown sugar
3 tablespoon Orange Juice
Mix together Turkey & Sausage. Beat eggs and add to meat. Add crackers, onion, salt, pepper, & tomato sauce. Mix well.
Mix makes two loaves, or shape into inch thick patties for shorter cooking time.
Bake at 350 degrees for 1 1/2 hours for loaves. Combine topping and spoon over meatloaf after about 30 minutes. Spoon topping over meatloaf every 10-15 minutes while meatloaf is cooking.For patties bake at 350 degrees for 45 min. to an hour. Spoon topping on each patty after 30 minutes of cooking.
For patties bake at 350 degrees for 45 min. to an hour. Bake them on a cookie sheet, be sure to spray the sheet with non-stick spray first. Spoon topping on each patty after 30 minutes of cooking. At the end of baking cut a patty in half to make sure it's done.
*Editors Note: I did them in patties for the first time and I liked it so much better! For one, it makes single servings and if you only need a couple you can freeze the rest and have them for another time. Second thing, I think they are less fattening. When they cook on the cook sheet they don't bake/marinate in the grease like the loaf does in the bread pan.
*If you are looking to make them more healthy, I use whole grain saltine crackers, you can't even tell the difference. Using the Turkey just makes it taste so good, with less fat then with beef. You also don't have to use the sausage, but I like the flavor it adds, I use the hot sausage in mine for the extra kick. I heard on a TV/Cooking show that you can also include veggies in it. This particular woman I was watching put grated carrots for added nutrition.
*Don't be afraid to experiment! The last time I cooked this, I added some different spices to my mix. I think I added some Garlic Powder, some Mrs. Dash(I love this stuff, I put it in everything!), and some cayenne for spice for Bo. Just try different things, you'd be surprised what tastes good. If you are again going healty, leave the salt out and add more spices to even out the lack of salt.
Lastly, don't think that I'm a health nut by using turkey. I have been converted by me. I don't like ground beef, but I've always just dealt with it. So one day I just tried the ground turkey and made it into Taco meat and LOVED it. Even Bo, my steak-eatin' man, likes the turkey better.
Monday, March 10, 2008
If I'm not anything, I'm crazy. I have decided to start another blog. This isn't going to be like my other blog, this is actually just for recipes. I have discovered that I enjoy cooking and frequently go looking for new recipes. So, I thought I'd have a place to share them with everyone. I also want to make this a community blog. If you would like to be added and be able to post your own recipes, just comment and I will send you an email request. Hope you enjoy. Happy cooking!
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