Chasing MY Life WHEREVER it Leads ME – Page 416 – Chasing MY Life WHEREVER it Leads ME

Vegetable Ranch Pizza

This is a healthy recipe that I modified from a Pampered Chef recipe from long ago. I only took one photo. This is the pizza going in the oven. I forgot to take an “after” picture! So sorry.

This is a really tasty substitute for regular pizza that is usually laden with grease and heavy meats. I hope you enjoy it! Vegetarians should love it, but so do my meat-eaters!

Indredients
1 package of refrigerated pizza crust
flour
1/2 cup Canola Mayonnaise
1/2 package of ranch salad dressing mix (I always use Hidden Valley brand)
3 garlic cloves, pressed
2 cups shredded, low-fat mozarella cheese
1 cup broccoli, chopped fine
1 red bell pepper, chopped fine
5 baby carrotts, chopped fine
1/2 small can of ripe olives, sliced
Parmesan cheese to taste

Preparation
1. Preheat oven to 425 degrees F.
2. Unroll the pizza dough onto a lightly floured pizza stone. Shape into a circle using a rolling pin, adding flour as needed to keep it from sticking. Press the edges of the circle a little thicker to make the crust.
3. Combine Canola Mayonnaise, pressed garlic, and ranch dressing mix in a bowl until creamy. Spread mixture evenly over crust to within 1/4 inch of edge.
4. Sprinkle chopped/sliced vegetables evenly around the pizza dough: brocooli, red bell pepper, carrots, and olives.
5. Top with mozarella cheese. You may add grated parmesan if desired.
6. Bake for 22-25 minutes until edges are golden. Remove from oven and let it stand for about five minutes.
7. Slice and serve!

Serves four people. 500 calories, 50 carbs, 25 grams of fat, and 20 grams of protein per serving.

GREEN CHILE TUNA CASSEROLE

GREEN CHILE TUNA CASSEROLE
2-5 ounce cans tuna, REALLY well drained
2 cups cooked egg noodles
1 bunch green onions, sliced
1 can chopped green chiles, well drained
1 can Campbell’s cheddar cheese soup
1 cup whole milk
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup grated sharp cheddar cheese

Preheat oven to 375˚.
Blend together milk and soup until well blended.
Fold tuna, onions, green chiles, garlic, salt and pepper into soup mixture.
Fold in cheese.
Gently fold in egg noodles.
Pour into a generously greased baking dish.
Top with potato chips.
Bake for 30 minutes.

KIWI ORANGE GLAZED CHICKEN with SCALLION RICE PILAF

KIWI ORANGE GLAZED CHICKEN with SCALLION RICE PILAF
1 roasting chicken (6-7 pounds)
1 kiwi, chopped or sliced
3 oranges
1/4 cup honey
2 cloves garlic, minced
4 green onions, sliced and divided
1 tablespoon safflower oil
1 teaspoon sea salt, divided
1/2 teaspoon ground ginger
1/2 teaspoon roasted corriander, ground
1/2 teaspoon white pepper
1 cup uncooked rice
1/2 cup cashews, chopped
2 tablespoons fresh parsley

Preheat oven to 350 degrees˚.
Quarter 1 orange, set aside.
Grate 1/2 teaspoon zest and juice remaining oranges to 1/2 cup.
In a small saucepan bring juice, honey and zest to a slow boil.
Cook about 5 minutes until slightly thickened. Remove from heat.

Thinly slice scallions.
Place chicken in roasting pan.
Fill cavity with orange quarters, kiwi pieces and scallion slices.

In a small food processor combine oil, salt, pepper, garlic, ginger and corriander until well blended.
Rub over chicken.
Roast 1 hour 45 minutes.
Brush reserved honey mixture all over chicken.
Roast another 15-20 minutes or until 180˚.

Meanwhile prepare rice according to package directions.
Add remaining salt.
Stir in sliced scallions, cashews and parsley.

Baked Potato Soup

Baked Potato Soup Recipe

8 slices Smithfield Naturally Hickory Smoked Bacon

1 onion, diced

1/2 cup all purpose flour

3 (14.5 ounce) cans chicken broth

5 potatoes, baked, peeled and diced

1 teaspoon dried parsley flakes

2 cups half & half

1 cup sharp cheddar cheese, grated

1 cup sour cream

Salt & pepper to taste (optional)

Directions: In a Dutch oven cook bacon until crisp; remove and crumble, reserve drippings.

Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes, parsley, bacon and half & half; cook for 10 minutes. Stir in cheese and sour cream. Garnish with cheese, bacon and sour cream.

Modifications:

-I used turkey bacon instead of pork bacon. Because turkey bacon doesn’t have as much fat, I put some olive oil in so that the bacon would get crisp.

-I added some artificial bacon bits.

-I added some minced garlic.

Here’s how I did it:

#1 I peeled, washed and cut up about 6 potatoes (sorry for the shadowy picture).

Here’s what I started with:

Cook bacon in a dutch oven along with some olive oil.
Peel and dice up an onion.
While the bacon cooks, pour 2cups of half and half.

Once the bacon is crispy, pull it off and throw the onions in the same pot to cook for about 1 minute.

Measure out1/2 cup of all-purpose flour and pour it in with the onions. Add a little more olive oil.

After the onions and flour cook for about 1 minute, slowly stir in 2 cans of chicken broth. The recipe called for 3 cans but 2 worked just fine.

Let it thicken up.
While the stock thickens, chop up the bacon.

After it thickens, put in the potatoes, parsley, bacon and half & half.

I noticed that it didn’t seem like a lot of bacon so I put about 1 T of artificial bacon bits in the pot, too.

The recipe said to let all of the above cook for 10 minutes but I didn’t think that it was enough time because the potatoes were still hard. I let it go for about 15-17 minutes and then I added 1/2 cup of light sour cream and 1 cup of sharp cheddar cheese.

Here’s what you’ll end up with:

Review:I only have one word to describe this soup–DELICIOUS! This soup only took about 40 minutes with prep and cooking time. It had great flavor and I love the fact that cheese was actually added to the soup and not just an after-thought as a topping.

I don’t know if you can tell or not in the pics but I left pretty big pieces of bacon and it added great texture. I wish that I would have cooked up a couple of more pieces and then saved some to put on top, too.

If you like potato soup, this is for you!!

TIME TO START OVER

I had a post started about all the glitches and problems with our move as well as all the GOOGLE headaches I’ve had trying to renew my domain, but I’ve changed my mind and decided to start the new year (albeit a little late) with a fresh positive attitude!

It’s been 1 year since my cancer surgery and I’m happy to say that there are only 1451 days left until I can call myself cancer free. I’m remaining vigilant and testing as needed, but so far all is well. Energy is my big enemy. I just don’t have enough of it.

I’m getting the urge to cook again at least. So this week I’m trying a few new recipes. Look for the recipes over at ALWAYS EAT ON THE GOOD CHINA over the next week.

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

	DATE	BREAKFAST	LUNCH	DINNER
Monday	2/13	Cereal	Sandwiches	Orange Glazed Chicken with Scallion Rice Pila
Tuesday	2/14	Toast	C.O.R.N.	Beef Tenderloin, Twice Baked Potatoes, Marmalade Carrots & White Christmas Cupcakes
Wednesday	2/15	Yogurt	Soup	Chile Lime Chicken Patties with Asparagus Parmesan Pastry
Thursday	2/16	Fruit	Cheese & Fruit	Farmer’s Market Salad
Friday	2/17	Oatmeal	Sandwiches	C.OR.N.
Saturday	2/18	Hash Brown Ham and Cheese Quiche	Out	Roasted Red Pepper and Ham Strata
Sunday	2/19	Baked Eggs	C.OR.N.	Fish Tacos

ALIEN COW

Please visit other Camera Critters!

Quick Chicken and Dumplings

INGREDIENTS

1 tablespoon butter
1/2 cup pre chopped onion
2 cups chopped roasted skinless, boneless chicken breasts
1 (10-ounce) box frozen mixed vegetables, thawed
1 1/2 cups water
1 tablespoon all-purpose flour
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
8 (6-inch) flour tortillas, cut into 1/2-inch strips
1 tablespoon chopped fresh parsley

Preparation

Melt butter in a large saucepan over medium-high heat. Add onion; sauté 5 minutes or until tender. Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly.
While chicken mixture cooks, combine water, flour, and broth. Gradually stir broth mixture into chicken mixture. Stir in salt, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer 3 minutes. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften. Remove from heat; stir in parsley. Discard bay leaf. Serve immediately.

From My Recipes.com…

Happy Eating…

GERMAN PANCAKE aka DUTCH BABY ~ CLASSIC GOOD EATS

GERMAN PANCAKE
3 eggs, room temperature
1/2 cup milk
1/2 cup flour
1/2 teaspoon salt
2 tablespoons butter, melted + a little to coat the pan
1 teaspoon vanilla
Juice of 1 lemon
Powdered Sugar

Preheat oven to 450 degrees.
Coat the inside of an ovenproof 12 inch skillet with butter or PURE. Be sure to remember to edges and sides.
In a mixing bowl beat the eggs until well blended.
Add the milk and blend again.
Sift together the flour and salt and gradually fold into the egg mixture.
Add the melted butter and vanilla, blend until smooth.
Pour batter into the buttered skillet.
Bake 15 minutes.
Reduce heat to 350 minutes and bake another 10 minutes until pancake has billowed high and turned golden brown.
Sprinkle with lemon juice and powdered sugar. You can also use regular maple syrup or molasses or I especially like it with Blackberry Pineapple Dipping Sauce or Lemon Sauce.
Serve immediately.

Heat oven to 350F

Grease a 13×9 pan.

Heat the butter and chocolate very gently in a pan over low heat until melted.

Set aside to cool a little.

Whisk the eggs and sugar together for approx 3 minutes.

Add the vanilla extract to the chocolate mixture and combine.

Add the chocolate mixture to the egg mixture and gently but thoroughly combine.

Sift the flour, salt and baking soda into the chocolate egg mixture and fold in gently.

Pour the mixture into the pan and place in the oven for approx 20 minutes. The mixture should wiggle in the middle when you remove it from the oven.

Leave to cool thoroughly in the pan before cutting into squares.

Enjoy!