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FILLING:
1 pound Ground beef
1 medium onion, chopped
1 Bell pepper chopped, other color peppers are good too
1 large can mushrooms
1 or more cloves of garlic to taste diced and pressed
1 (14oz.) jar Pizza Sauce,might want a little more sauce than this
6 oz. Turkey pepperoni
16 oz. Mozzarella cheese, shredded
any other toppings you like on your pizza such as olives, etc.
I like to dice raw spinach leaves and add to this
1-2 tsp. Italian seasoning
1-2 diced tomatoes
CRUST:
1 cup 2% Milk
2 Eggs
1 tsp. Olive Oil
1 cup Flour(can use half whole wheat flour and half white or all white or all whole )
1 tsp. Basil
1 tsp. Oregano
1 clove garlic diced and pressed
1/2 cup Grated Parmesan cheese (opt.)
Directions
Preheat oven to 400. Coat a 9x13" pan with nonstick cooking spray.
Brown ground beef and onion, peppers until meat is done, drain well. Add garlic and cook 2 minutes too. Add sauce , tomatoes , mushrooms , Italian Seasoning,and pepperoni and other toppings like raw spinach leaves, heat through.
Pour into prepared pan and sprinkle with cheese.
Mix milk, eggs, oil,garlic and flour till smooth. Add spices and cheese. Pour over top.
Bake uncovered for 25-30 minutes or until crust is golden.
Cut into 12 equal pieces.
Number of Servings: 12
This is a very versatile recipe and can be changed to suit your family's likes, like you can add more sauce or more or less spices, or more veggies . Some people cut back on the cheese and some cut back on the meat, in half and some wanted cheese on top of the crust.Others cut back or cut out the pepperoni.
I hope your family enjoys this one!
Marinated Vegetable Salad
MARINADE:
1/2 c. vinegar
Salt and pepper to taste
3/4 c. sugar
Heat the marinade ingredients.
SALAD INGREDIENTS:
1 lb. can shoepeg corn, drained
1 lb. can sm. peas, drained
1/3 c. minced onions
1 lb. can French green beans, drained
1 c. chopped celery
Pour heated marinade ingredients over the salad mixture. Mix well and marinate 24 hours in refrigerator. Serve.
Steamed Salmon with Asparagus and Tomatoes
Ingredients:
2 teaspoons extra-virgin olive oil, divided
1 can (15 ounces) extra-long asparagus spears, drained
12 ounces skinned salmon fillet, cut in 1/2-inch thick slices
Salt and pepper, to taste
1/4 cup canned, sliced mushrooms, drained
1/4 cup canned, petite-cut, diced tomatoes, drained
Finely grated zest and juice of 1/2 lemon
1 teaspoon finely chopped parsley or dill
Preparation Time: Approximately 10 minutes
Cook Time: Approximately 5 minutes
Preparation:
Drizzle 1/2 teaspoon olive oil on a microwave-safe dinner plate and arrange asparagus spears in a spoke pattern with tips pointing outward, leaving 1/2-inch clear at the edge of the plate.
Arrange salmon slices in a single layer, slightly overlapping, in the center of the plate. The salmon will cover most of the asparagus stalks. Season with salt and pepper.
Scatter mushrooms, tomatoes and lemon zest over all. Drizzle lemon juice and remaining olive oil over top.
Invert another microwave-safe plate of the same size and carefully place on top, lining up the edges of the two plates exactly. Place in a microwave oven, and cook at full power for 4 minutes. Rest for 1 minute, remove the top plate, scatter the parsley or dill over top and serve immediately.
Servings: 4
Nutritional Information Per Serving:
Calories 155; Total fat 6g; Saturated fat 0g; Cholesterol 55mg; Sodium 370mg; Carbohydrate 4g; Fiber 1g; Protein 23g; Vitamin A
Carrot Pumpkin Bars
Ingredients
Filling:
2 cups flour
1 1/4 teaspoon pumpkin pie spice
2 teaspoon baking powder
1 teaspoon baking soda
1 cup sugar
1/3 cup light butter/margerine, softened
1/2 cup brown sugar
3 eggs
1 can (15 oz.) pumpkin pie filling
1 cup carrot, finely shredded
1 cup Raisins (optional)
Cream cheese topping:
4 oz light cream cheese, softened
1/4 cup sugar
1 tablespoon skim milk
Directions
Pre-heat oven to 350. Grease 15 x 10 jellyroll pan.
Prepare Filling:
In small bowl: combine flour, pumpkin spice, baking powder & baking soda.
In larger bowl: Beat sugar, butter and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie mix and carrots and raisins . Beat until well blended. Add flour mixture and mix until well blended. Spread onto greased pan.
Prepare Cream Cheese topping:
Mix together cream cheese, sugar and milk until thoroughly blended.
Drop teaspoon-fulls of topping over pumpkin batter and swirl mixture with a butter knife.
Bake for 25-30 minutes or until cake tester (inserted in center) comes out clean. Cool in pan completely on wire rack before cutting into squares.
Makes 48 squares.
You can make this recipe healthier by substituting some whole wheat flour for some of the white or adding some oatmeal. Also, you can use sugar substitues.
This is a very moist cake.
Lemon Fish Filets
I Can't Believe It's Not Butter, Regular (Soft) Spread, 1 Tbsp
Pepper, black, 6 dashes (to taste)
Orange Roughy (fish), 8 oz (2 fillets; catfish is also excellent!)
Lemon juice, .5 cup
Garlic powder, .5 tsp (to taste)
White Rice, long grain, 2 cup ( or substitute brown rice)
Directions
Makes 2 servings.
Line a 9x13 baking dish with aluminum foil. Place the fillets on the foil and dab with butter. Sprinkle with pepper and garlic, to taste. Pour on the lemon juice; the fillets should be sitting in about .5 inch of lemon juice. Pull up the aluminum foil around the fish and fold it over, to keep the steam and lemon juice inside.
I start the rice cooker right before it goes in the oven, so it's done at about the same time.
Bake for 40 minutes at 350-375; the fish should be moist and tender. Be sure to pour the liquid into a bowl so you can spoon it over the rice...YUM
Number of Servings: 2
This post has been edited by tulip: 29 June 2009 - 06:08 PM
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