2 green onions with tops
2 pkgs. (13.8 oz) refrigerated pizza crust
1 Tbsp olive oil
1 garlic clove, minced
1/2 cup barbecue sauce, divided
2 cups grated mozzarella cheese
2 cups diced cooked chicken
2 cups canned pineapple tidbits, well drained
1/2 medium red bell pepper, finely diced (or whatever kind you like)
*Preheat oven to 400 degrees. Unroll both packages of pizza dough side by side over large rectangular baking sheet, trimming excess dough even with long sides of pan. Combine oil and garlic and brush over dough. Spread half of barbecue sauce over crust. Sprinkle chicken and cheese over crust. Bake 20-25 minutes or until golden brown; remove from oven to cooking rack.
*Combine finely sliced green onion, pineapple, and bell pepper in small bowl. Spoon over pizza; draining excess liquid against side of bowl. Place remaining barbecue sauce into ziploc bag; trim corner and drizzle over pizza. Cut into squares.
8 servings
Nutrients per serving: Calories 420, Total Fat 12 g, Fiber 2 g
Showing posts with label The Pampered Chef. Show all posts
Showing posts with label The Pampered Chef. Show all posts
Wednesday, February 27, 2008
Antipasto Vegetable Pizza
This is not necessarily a pizza that most kids would eat because it is loaded with vegetables. I would consider this to be "girly food." So, if you're hanging out with your girlfriends and want to have pizza night, this is an excellent choice!
1 pkg. (13.8 oz) refrigerated pizza crust
1 Tbsp. olive oil
1 cup grated Provolone cheese
1 jar (6-7.5 oz) marinated artichoke hearts, undrained
1 tsp. Italian seasoning
1 garlic clove, minced
1 small yellow squash or zucchini, cut in half lengthwise and thinly sliced (score first, if you like)
1/2 cup sliced black olives
2 plum tomatoes, seeded and diced
2 Tbsp. chopped fresh parsley (optional)
Toasted pine nuts (optional)
*Preheat oven to 400 degrees. Unroll pizza dough onto a greased pizza pan and shape into a circle. Drizzle oil over dough and spread evenly. Bake 16-18 minutes or until golden brown. Immediately grate cheese evenly over pizza.
*Meanwhile, drain artichoke marinade into a large bowl. Add Italian seasoning, and garlic; mix well. Coarsely chop artichokes. Add artichokes, squash, olives, and tomatoes to bowl; mix well.
*Spoon vegetables over pizza, draining off as much marinade as possible. Sprinkle with parsley and pine nuts, if desired. Cut into wedges and serve.
12 Servings
Nutrients per serving: Calories 150, Total Fat 6 g, Fiber 1 g
1 pkg. (13.8 oz) refrigerated pizza crust
1 Tbsp. olive oil
1 cup grated Provolone cheese
1 jar (6-7.5 oz) marinated artichoke hearts, undrained
1 tsp. Italian seasoning
1 garlic clove, minced
1 small yellow squash or zucchini, cut in half lengthwise and thinly sliced (score first, if you like)
1/2 cup sliced black olives
2 plum tomatoes, seeded and diced
2 Tbsp. chopped fresh parsley (optional)
Toasted pine nuts (optional)
*Preheat oven to 400 degrees. Unroll pizza dough onto a greased pizza pan and shape into a circle. Drizzle oil over dough and spread evenly. Bake 16-18 minutes or until golden brown. Immediately grate cheese evenly over pizza.
*Meanwhile, drain artichoke marinade into a large bowl. Add Italian seasoning, and garlic; mix well. Coarsely chop artichokes. Add artichokes, squash, olives, and tomatoes to bowl; mix well.
*Spoon vegetables over pizza, draining off as much marinade as possible. Sprinkle with parsley and pine nuts, if desired. Cut into wedges and serve.
12 Servings
Nutrients per serving: Calories 150, Total Fat 6 g, Fiber 1 g
Family-Sized Baked Burrito
This is basically just a really big burrito and is really simple to make! I actually prefer the variation at the bottom of the recipe (with ground beef/turkey), but both are yummy.
2 plum tomatoes, thinly sliced
3 cups diced cooked chicken
1/2 cup chopped onion
juice of 1/2 lime
3/4 cup salsa
1 Tbsp. taco seasoning
1 garlic clove, minced
1 1/2 cups shredded Colby & Monterey Jack cheese, divided
4 burrito-size flour tortillas
1 can (9 oz) bean dip
Assorted toppings such as lettuce, olives, more salsa, sour cream, etc.
*In large bowl, add lime juice, chicken, onion, salsa, seasoning, and garlic. Microwave mixture 3-4 minutes, or until hot. Stir in 1/2 cup cheese.
*Arrange tortillas in an overlapping circular pattern on large round baking pan. Starting in center, spread bean dip over tortillas, forming a 10x10 inch square. Spoon chicken mixture evenly over bean dip. Fold edges of tortillas up over chicken mixture in an envelope pattern.
*Arrange 16 tomato slices in rows over top of burrito. Sprinkle with remaining cheese over top. Bake @ 425 degrees for 18-20 minutes or until cheese is melted and edges are browned. Cut into rectangles and add toppings.
**Variation: For a different filling, use refried beans, ground beef (or turkey), and other seasonings and omit the lime juice.
2 plum tomatoes, thinly sliced
3 cups diced cooked chicken
1/2 cup chopped onion
juice of 1/2 lime
3/4 cup salsa
1 Tbsp. taco seasoning
1 garlic clove, minced
1 1/2 cups shredded Colby & Monterey Jack cheese, divided
4 burrito-size flour tortillas
1 can (9 oz) bean dip
Assorted toppings such as lettuce, olives, more salsa, sour cream, etc.
*In large bowl, add lime juice, chicken, onion, salsa, seasoning, and garlic. Microwave mixture 3-4 minutes, or until hot. Stir in 1/2 cup cheese.
*Arrange tortillas in an overlapping circular pattern on large round baking pan. Starting in center, spread bean dip over tortillas, forming a 10x10 inch square. Spoon chicken mixture evenly over bean dip. Fold edges of tortillas up over chicken mixture in an envelope pattern.
*Arrange 16 tomato slices in rows over top of burrito. Sprinkle with remaining cheese over top. Bake @ 425 degrees for 18-20 minutes or until cheese is melted and edges are browned. Cut into rectangles and add toppings.
**Variation: For a different filling, use refried beans, ground beef (or turkey), and other seasonings and omit the lime juice.
Curried Chicken Lettuce Wraps
My friend made this at my very first Pampered Chef party and I fell in love with it. I personally like it with all the ingredients, but you can certainly leave things out that you don't care for and make it your own.
1/2 cup sour cream
1/4 cup mayonnaise
1 tsp. ground curry powder
1 garlic clove, minced
1/4 tsp. salt
1/2 cup finely diced celery
1 Granny Smith apple, finely chopped
1/4 cup finely chopped red onion
2 cups diced cooked chicken
1/2 cup sweetened dried cranberries
12 Bibb lettuce leaves (about one head) (or whatever lettuce you have)
1/4 cup toasted sliced almonds, chopped (optional)
*In large bowl, combine sour cream, mayonnaise, curry powder, garlic, and salt; mix well. Add celery, apple, onion, chicken, and cranberries and mix well. Place one large scoop of mixture onto each lettuce leaf. If desired, sprinkle with chopped almonds. Serve immediately.
1/2 cup sour cream
1/4 cup mayonnaise
1 tsp. ground curry powder
1 garlic clove, minced
1/4 tsp. salt
1/2 cup finely diced celery
1 Granny Smith apple, finely chopped
1/4 cup finely chopped red onion
2 cups diced cooked chicken
1/2 cup sweetened dried cranberries
12 Bibb lettuce leaves (about one head) (or whatever lettuce you have)
1/4 cup toasted sliced almonds, chopped (optional)
*In large bowl, combine sour cream, mayonnaise, curry powder, garlic, and salt; mix well. Add celery, apple, onion, chicken, and cranberries and mix well. Place one large scoop of mixture onto each lettuce leaf. If desired, sprinkle with chopped almonds. Serve immediately.
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