Pepperoni Pizza Pasta

Pepperoni Pizza Pasta

Pepperoni Pizza Pasta

Ingredients
  • Pepperoni Pizza Pasta
  • 1 cup sausage, browned and drained (I used Jimmy Dean Fully Cooked Turkey Sausage Crumbles)
  • ½ cup pepperoni slices
  • 1 (14.5 oz) can Basil, Garlic, and Oregano diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 2 cups penne pasta
  • 2 cups water
  • ½ cup shredded Mozzarella or Italian-blend cheese
  • extra pepperoni for topping
Instructions
  • Add sausage, pepperoni, diced tomatoes, tomato sauce, pasta and water to a large, 12-inch skillet. Stir to combine.
  • Bring to a boil, then cover and reduce heat to medium to medium-low, and simmer for 15 minutes until the liquid is mostly absorbed.
  • Top evenly with cheese and extra pepperoni slices. Broil until the cheese is browned and bubbly, about 3 minutes.

Southwestern Chicken Pizza Rolls

Southwestern Chicken Pizza Rolls

Southwestern Chicken Pizza Rolls

Ingredients
  • 2 cups (3/4 lb) cooked, shredded chicken
  • 1 envelope (3 tablespoons) taco seasoning
  • 1 tablespoon olive oil
  • 1 cup diced onion (about ½ an onion)
  • ½ cup diced red bell pepper (about 1 bell pepper)
  • 1 cup corn (fresh or frozen)
  • 2-3 cloves garlic, minced
  • 1 can (13.8 oz) refrigerated classic pizza crust
  • ½ cup black beans, drained and rinsed
  • 1 (10 ounce) cans Ro-Tel Diced Tomatoes and Green Chiles, drained
  • ½ cup shredded cheddar cheese
  • ⅓ cup thinly sliced green onions
Instructions
  • Preheat to 425 degrees F. Generously coat a 9×13-inch baking dish with nonstick cooking spray.
  • Season chicken with ½ packet (1.5 tablespoons) taco seasoning. Add olive oil to a large skillet over high heat. When the oil is very hot, add the onion, bell pepper, corn, and remaining taco seasoning. Cook, stirring occasionally, until veggies are slightly charred. Turn heat to low, add garlic and stir to combine until fragrant, about 30 seconds. Remove from heat.
  • Roll out pizza dough to approximately a 12×15-inch rectangle. Top with chicken, veggies, beans, diced tomatoes, cheese, and green onions. Press down to flatten. Roll the dough up very tightly, pulling the dough towards you as you roll. Cut into twelve 1-inch rolls and place into prepared pan.
  • Bake at 425 degrees F for 15-20 minutes until dough is golden around the edges.

 

QUINOA BLACK BEAN CROCKPOT STUFFED PEPPERS

QUINOA BLACK BEAN CROCKPOT STUFFED PEPPERS

QUINOA BLACK BEAN CROCKPOT STUFFED PEPPERS

INGREDIENTS

6 bell peppers
1 cup uncooked quinoa, rinsed
1 14 ounce can black beans, rinsed and drained
1 14 ounce can refried beans
1½ cups red enchilada sauce
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon onion powder
½ teaspoon garlic salt
1½ cups shredded Pepperjack cheese
toppings! cilantro, avocado, sour cream, etc.

See full instructions : www.pinchofyum.com

Honey Garlic Glazed Pork Chops

Honey Garlic Glazed Pork Chops

Honey Garlic Glazed Pork Chops

Ingredients

½ cup / 4.2 oz / 120 gr ketchup (make your own paleo ketchup with this recipe)
5 tablespoons honey (I like to use raw organic honey)
4 tablespoons soy sauce (I like to use organic wheat-free soy sauce or coconut aminos)
2 garlic cloves, minced
6 (4 oz / 113 gr) organic pork chops
Salt and pepper to taste
See full instructions : www.theironyou.com

Ravioli with goat cheese and spinach filling in parmesan cream sauce

Ravioli with goat cheese and spinach filling in parmesan cream sauce

Ravioli with goat cheese and spinach filling in parmesan cream sauce

Ingredients for ravioli dough from scratch (makes 12-18 ravioli using mold):

  • 1 1/4 cup flour
  • 1 egg
  • 1/4 cup hot water
  • 1/4 teaspoon salt

Ingredients for ravioli filling (makes 12-18 ravioli, using mold):

  • 1/3 cup cooked spinach (or 1/2 bunch raw spinach – to be cooked)
  • 2 oz goat cheese
  • 1/3 cup Parmesan, grated
  • nutmeg
  • salt and pepper

Ingredients for mushroom and parmesan cream sauce:

  • 2 tablespoons olive oil
  • 1/2 pound mushrooms, sliced
  • 4 garlic cloves, chopped
  • nutmeg
  • 2 tablespoons white wine
  • 1 cup half-and-half
  • 1 to 1 1/2 cups parmesan cheese, grated
  • chopped chives, leeks, for garnish

See full instructions : juliasalbum.com

Asian pasta with broccoli and mushrooms

Asian pasta with broccoli and mushrooms

Asian pasta with broccoli and mushrooms

Ingredients

  • 2 tablespoons olive oil
  • 1 pound mushrooms (oyster mushrooms or regular ones), sliced
  • 4 garlic cloves
  • 1/2 head broccoli
  • 2 tablespoons tamari sauce, wheat-free
  • 1 or 2 tablespoons honey
  • 1 or 2 teaspoons sesame oil
  • 1/2 lb (half a pound) gluten free fettuccine pasta (I used Tinkyada Brown Rice Fettuccine)
  • cashew nuts (optional), partially whole, partially crushed

See full instructions : juliasalbum.com

Chicken Posole

Chicken Posole

Chicken Posole

Ingredients

  • 2 lbs boneless, skinless chicken breasts, grilled and shredded*
  • 1.25 lb Roma tomatoes (about 5)
  • 1/2 large yellow onion
  • 2 green onions
  • 3 cloves garlic
  • 1-5 jalapenos, to taste**
  • 1/3 cup cilantro
  • 6 cups chicken broth (you can add an additional 2 cups if desired)
  • 1 Tbsp chili powder
  • 1 1/2 tsp sugar
  • 1 tsp cumin
  • Salt and freshly ground black pepper, to taste
  • 1 (29 oz) can Mexican Style hominy (don’t drain)
Serve with
  • chopped cabbage (cut to about 1/2″- 1″ pieces)
  • lime wedges
  • shredded Monterrey or Cheddar cheese
  • sour cream
  • chopped fresh cilantro, for garnish (optional)
  • diced avocados (don’t ask me why but I totally forgot to add these when I took the pics)
  • tortilla chips

See full instructions : http://www.cookingclassy.com/

Tuscan Tortellini Vegetable Soup

Tuscan Tortellini Vegetable Soup

Tuscan Tortellini Vegetable Soup

Ingredients

  • 2 Tbsp olive oil
  • 1 1/2 cups chopped carrots (about 4)
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 1 cup chopped celery (about 3 stalks)
  • 2 cups chopped green beans, about 1-inch pieces
  • 2 cups chopped zucchini (about 2 small)
  • 4 cloves garlic, minced
  • 3 (14.5 oz) cans low-sodium chicken broth or vegetable broth
  • 2 (14.5 oz) cans diced tomatoes (I used one regular and one petite diced)
  • 1 tsp each dried basil and rosemary, crushed
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 (9 oz) package refrigerated 3-cheese tortellini
  • 3 cups packed spinach
  • Shredded Romano or Parmesan cheese, for serving

See full instructions : www.cookingclassy.com

Prosciutto and Fig Pizza with Arugula

Prosciutto and Fig Pizza with Arugula

Prosciutto and Fig Pizza with Arugula

Ingredients
  • 1 16-ounce package whole wheat pizza dough (available in any supermarket) or homemade pizza dough
  • Flour for dusting your board or counter
  • ½ cup fig jam, divided
  • 1 cup shredded Fontina cheese, divided
  • 2 ounces thinly sliced prosciutto cut into one inch strips (about five slices), divided
  • ½ cup arugula, divided
  • Balsamic Cream, or a homemade balsamic reduction (see note above)
  • Corn meal for dusting the pizza peel

See full instructions : www.afamilyfeast.com

Shepherd’s Pie (aka. Cottage Pie)

Shepherd's Pie (aka. Cottage Pie)

Shepherd’s Pie (aka. Cottage Pie)

Ingredients

POTATO LAYER

3 large russet potatoes
2 Tablespoons butter
1/2 cup milk
1 teaspoon garlic powder

MEAT LAYER

2 pounds ground beef ( or lamb, turkey)
1 small onion, chopped
2 cloves garlic, minced
1/2 teaspoon each, salt and pepper
2 Tablespoons flour
2 Tablespoons tomato paste
1 cup beef broth
1/2 Tablespoon Worcestershire sauce
1/2 teaspoon dried oregano
1 1/2 cups frozen peas and carrots
1/2 cup frozen corn
1 cup shredded cheddar cheese

See full instructions : life-in-the-lofthouse.com