Chicken Club Pizza

Hi Everyone!  I have several recipes to be published in the next couple of days, but before I post them, I just wanted to remind everyone that I have an awesome giveaway going on right now!  Click here for details and for your chance to win a Pillsbury Sweet Moments prize pack!  


Now, onto the recipe!  I got this recipe from my friend Shannon who has been making it quite a bit for her family lately.  She says it's a big hit!  This chicken club pizza definitely was a hit in my house!  I made a few changes, like using homemade pizza crust instead of store bought, and I used leftover pesto chicken instead of buying a package of pre-cooked chicken.  Here's the recipe, my modifications are in red.


Chicken Club Pizza

• 1 can (13.8 oz.) refrigerated pizza crust (I used a homemade crust)
• 1/4 cup Mayonnaise
• 1/2 cup  Ranch Dressing 
• 1 to 1/2 cups shredded cheddar cheese (I used a mix of cheddar and mozzarella)
• 1 to 1/2 cups finely chopped cooked chicken (I used leftover pesto chicken)
• 8 slices Bacon, cooked, crumbled
• 1 to 1/2 cups finely shredded lettuce
• 1 tomato, finely chopped
• • 1. HEAT oven to 400ºF.
    2. UNROLL pizza dough on baking sheet sprayed with cooking spray; press into 15x10-inch rectangle. Bake 10 min. I rolled my crust out onto my rectangular baking stone and then baked for 10 minutes.  
    3. MIX mayo and dressing; spread onto crust. Top with half the cheese, chicken, remaining cheese and bacon. I also topped with the tomato at this point too.
    4. BAKE 5 min. or until crust is deep golden brown and cheese is melted. Top with lettuce and tomatoes; I put the tomatoes on in the previous step and baked them with the rest of the toppings.  I topped it with the lettuce after removing it from the oven.  Shannon said she also adds sliced avocado to hers. 

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  Until next time, happy and HEALTHY cooking and EATING!

Broccoli Cheese Lasagna Rolls

Hello Everyone!  I hope all of you are well out there in the blogosphere!  I went shopping for new work clothes today.  I realized that after three years of being a stay at home mom, I pretty much live in sweat pants and unfortunately most of my really nice work clothes either don't fit me anymore, or I got rid of them.  So I had to go shopping.  Oh too bad, right?  Haha.  
Anyway, awhile back I posted a recipe for Ham and Cheese Lasagna rolls.  I had a reader ask me what other kinds of lasagna rolls I make, and specifically asked for a vegetarian option.  As it happens I also make these yummy broccoli cheese rolls.  They are SO good and really easy!  I hope you will give them a try!


Broccoli Cheese Lasagna Rolls

• 1 box lasagna noodles, cooked according to package directions and drained and rinsed with cold water.
• 3 cups milk
• 1/2 cup flour
• 3 tbsp. butter
• 1 tsp. salt (I like to use the Himalayan and Sea Salt mixture from Pampered Chef)
• 1 tbsp. dijon mustard
• 1/2 tsp ground black pepper
• 1/4 tsp. nutmeg
• 2 cups broccoli florets, steamed until very soft
• 1 cup carrots, chopped and steamed until very soft (I steam the broccoli and the carrots together)
• 2 cups shredded sharp white cheddar cheese (I like to use the Kerrygold Irish Cheddar but you could also use mozzarella, jack, or even swiss)
• 1/2 cup parmesan, grated

Preheat oven to 350 degrees and spray a 13X9 inch baking dish generously with cooking spray.  While you are preparing your lasagna noodles according to package directions, make a béchamel sauce.   To make a béchamel, melt the butter in a large saucepan over medium heat.  Add the flour and whisk the two together until they are fully incorporated and become slightly fragrant (this happens quickly so be sure not to burn it).  Slowly add the milk 1/2 cup at a time, whisking constantly adding more milk only when the mixture becomes thick enough to coat the back of a spoon.  Once all the milk is added, add the dijon, the nutmeg, the pepper, and the salt.   Continue to whisk while adding the parmesan cheese.  You should have approximately 3 cups of béchamel.  To assemble the lasagna rolls, add about 1 cup of the béchamel to the carrots and broccoli and stir until well mixed.  Your broccoli should be "mushy."  Spread 1 cup of the béchamel on on the bottom of your 13X9 baking dish and reserve the last cup to spread over the top of the rolls.  Take a lasagna noodle and lay it out on your work surface.  Spread the broccoli carrot mixture in a layer on top of the noodle (a good tablespoonful) and then top with sprinkled cheese (be sure to save enough cheese to top the rolls at the end).  Roll up the lasagna noodle and place seam side down in the baking dish.  Repeat with remaining noodles (this makes about 12 rolls).  Top rolls with remaining béchamel and remaining cheese.  Bake covered 45 minutes then remove cover and bake an additional 5 minutes or until cheese is bubbly and starting to brown.  Enjoy!  YUM!

Until next time, happy and HEALTHY cooking and EATING!

Slow Cooker Chicken and Tortillas

Hello Everyone!
I hope you have all been enjoying the last part of your summer!  It's still hot here in Iowa, I am hoping the air will cool off soon and we might get a little more consistent rain!  I love rain, it is an amazing gift! Rain makes me happy.  If there is too much sun, I tend to shy away from the outside.  I love to hear the sound of the rain on the roof when I am going to sleep, I love to sit out on the porch and watch the rain fall. I love to feel the raindrops on my face.  I guess it is the North westerner in me...I always say, you can take the girl out of Seattle, but you can't take the Seattle out of the girl!
Anyway, I apologize for this hiatus I have been on.  I went back to work part time, teaching French and working in the local district's Home School Assistance Program.  It's been really fun so far and very flexible, which is good because then I can be at home most of the time with Daniel still.  
Today's recipe is one that I just threw together and it turned out SO YUMMY!  I call it Slow Cooker Chicken and Tortillas.  Basically, I took what I had on hand and made a fabulous meal.  Check it out, I am sure you will love it too!


Slow Cooker Chicken and Tortillas

• 4 large, boneless, skinless chicken breasts
• 1 large green pepper, roughly chopped
• 1 large red pepper, roughly chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can diced green chilies
• 1 cup cream of chicken soup (or 1 10oz can...be sure that if you are using a can you make sure that it is HFCS and MSG free- HyVee brand is good).
• 1/2 cup salsa
• 1 envelope taco seasoning mix (again, MSG free)
• 10 fajita sized flour tortillas, warmed
• 2 cups long grain, brown rice, cooked
• shredded cheddar and/or jack cheese, sour cream, olives, extra salsa (for serving, optional)

Place the chicken, peppers, onions, green chilies and garlic in the crock of your slow cooker.  In a bowl, mix together the cream of chicken soup, salsa, and taco seasoning mix.  Pour over the chicken and vegetables.  Set your slow cooker to low and cook 4-6 hours.  Shred the chicken using two forks.  Spook chicken mixture into warm tortillas with brown rice.  Garnish with cheese, sour cream, olives and/or extra salsa if desired.  YUM!

Until next time, happy and HEALTHY cooking and EATING!

Ratatouille 2

Hello Dear Readers!  I apologize profusely for not having posted in so long!  Things have been very hectic as of late in the Porter household! I went back to work part time and Daniel started preschool!  Lots of big changes!
Anyway, tonight for dinner I am going to make Ratatouille.  Last summer I made a video about Ratatouille.  To watch the video and see the recipe, click here.
Ratatouille is one of my favorite dishes and it is SUPER easy to make.  It comes from the south of France and historically it was a use up of all the vegetables from the harvest.  Ratatouille is a stew made up traditionally of eggplant, tomatoes, green peppers, onions, garlic, and zucchini.  My recipe comes from my French mother Pauline, who taught me to make it.  I hope that you will give it a try and please, let me know what you think!

Tomato Basil Spaghetti

Recently my friend Hayley asked me if we could make pesto together.  I love fresh pesto and I get tons of basil from the CSA.  It is so verdant and flavorful!  If you have never made pesto before it is SO easy and fast, plus it stays good FOREVER in the fridge, or you can freese it! The ingredients can be a little bit expensive, but basil grows like a weed in the summer and it is well worth planting...plus, a little pesto goes a long way.  One of my most popular pesto recipes is my baked crunchy pesto chicken.  
I used this batch of homemade pesto that Hayley and I made in a lovely summer pasta dish - Tomato Basil Spaghetti. YUM!


Basil Pesto

• 1 - 2 cups fresh basil leaves
• 1 cup toasted pine nuts 
• 1 cup good crumbled parmesan cheese (make sure you use fresh parmesan)
• The juice of 1 lemon
• 1 head roasted garlic (you can also use two to three garlic cloves, minced, I like the milder flavor of the roasted garlic though.  Sometimes I don't put any garlic in it if I am in a hurry and it is still delicious).  
• 1/2 tsp. coarse sea salt or kosher salt
• 1/4-1/2 cup extra virgin olive oil

Place all the ingredients, except the oil, in the bowl of your food processor.  Process until the ingredients begin to break down and come together.  Stream in the olive oil a little at a time until the ingredients begin to emulsify.  Continue to add olive oil until the sauce gets to your desired consistency (less olive oil for thicker sauce, more for thinner).  

Tomato and Basil Spaghetti

• 1 lb spaghetti, cooked according to package directions and drained
• 1 can diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 heaping tablespoonful homemade or store bought pesto
• 1/4 tsp. coarse sea salt or kosher salt
• 1/4 tsp. red pepper flakes
• 1 tsp. olive oil

In a large, deep sided skillet saute the onions and garlic in olive oil over medium high heat until translucent.  Add the diced tomatoes, the salt, and the red pepper flakes and continue to cook, stirring frequently, another 5-7 minutes or until heated through.  Turn heat down to low, mix in the spaghetti.  Once tomato mixture is well incorporated add the pesto and mix into the spaghetti.  Serve with a yummy sprinkling of good parmesan cheese.  

Until next time, happy and HEALTHY cooking and EATING!

Twisted Coleslaw

Well...it's hot again!  SUPER hot!  We got about a day of relief.  I really like the fall here in Iowa because the weather is nice and it isn't super humid like it is in the summer.  The good thing about this heat is that it usually produces big thunderstorms at night.  That is one thing I actually like about living in the midwest and that is the big thunderstorms.  
Tonight I made a really yummy salad that I am calling Twisted Coleslaw. We had an abundance of cabbage from Abbe Hills from both this week and last week, so I needed to find something to do with it.  I put my thinking cap on and came up with this creative salad.  It was REALLY yummy and I am almost positive it will be even better tomorrow!  I made so much of it I dropped by the neighbors with a gift of salad.  Yum!


Twisted Coleslaw

• 16 ounces uncooked long fusilli (corkscrew) pasta 
• 1 small head green cabbage, finely chopped
• 1 small head savoy cabbage or red cabbage, finely chopped
• 1 unpeeled medium granny smith apple, chopped (1 cup)
• 1 cucumber, finely chopped
• 1/4 cup coleslaw dressing (homemade or store bought)
• 4 slices bacon, cooked and crumbled
• 1 pkg. crunchy garlic and ginger flavored wontons
• 2 cups shredded carrots
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• Cook pasta and drain according to package directions.  Allow to cool.  Once the pasta is cool, toss all the ingredients together.  Place in the refrigerator to chill before serving for at least one hour if desired.  
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• Until next time, happy and HEALTHY cooking and EATING!

And the heat goes on....Chicken Souvlaki Sandwiches

It is so hot here that there have been reports of concrete buckling.  Last night the worst possible thing could have happened.  The power went out.  It went out at around 7:30 last night and didn't come back on until after midnight.  At 10:30 last night the temperature outside was a lovely 93 degrees and without air conditioning, the temperature in the house was quickly rising to unbearable levels.  Yuck.  What is worse is that only our block was out of power, all the houses around us were on!  Fortunately the power came back on before it got too miserable in the house.  
Tonight I made Chicken Souvlaki sandwiches.  I got this recipe from Betty Crocker and made a few changes.  You will find my changes to the recipe in RED.


Chicken Souvlaki Sandwiches

• 3 cups chopped cooked chicken (I used a roasted chicken)
• 1 cup chopped peeled cucumber
• 1/3 cup finely chopped red onion (I can't eat raw onion, not even raw green onion so I roasted the onions in the oven and then finely chopped them.  Raw onion literally makes me sick, I don't know why, but I just can't eat it).
• 1/3 cup sour cream
• 2 tablespoons chopped fresh dill weed
• 2 tablespoons mayonnaise or salad dressing
• 1 tablespoon red wine vinegar (I was out of red wine vinegar so I substituted apple cider vinegar)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 6 pita fold breads (5 inch) (I used the folditbread and it worked perfectly!)
• The original recipe also called for 1/3 cup crumbled feta cheese, but I do not like feta, so I left it out.

In medium bowl, place all ingredients except pita breads; toss until evenly coated. Divide mixture evenly down center of each pita bread; fold in half.

STAY COOL, and until next time, happy and HEALTHY cooking and EATING!

Tangy Steak Pasta Salad

Well, I am not sure how it happened, but I it is actually hotter today than it was yesterday!  It is just miserable outside.  Poor Daniel wants to go out and play so badly, but one step outside and you can hardly breathe.  I definitely think it is time to hop on the plane back to Seattle!  

Anyway, in my effort to make "heat friendly" fare (that which requires little to no cooking), I came up with this pasta salad, inspired by a recipe I got from Hy-Vee.  Give it a try, it is quite yummy, and great for a hot evening!

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• Tangy Steak Pasta Salad
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1 1/2 lbs sirloin steak cut 1 inch thick

• 4 cups uncooked tricolor rotini
• 1 cup cooked broccoli florets, chopped
• 1 large bell pepper cut into julienne strips and diced
• 1 can sliced olives
• 2 tbsp. thinly sliced fresh basil
• 1/4 cup homemade or store bought Italian dressing
• 1/4 cup crumbled parmesan cheese

Cook Pasta according to package directions, drain, and allow to cool.  Grill steak over medium high heat until desired doneness is reached (160 degrees for medium), turning once, let stand for 10 minutes.
Trim fat from steak. Cut steak lengthwise in half and then crosswise into thin slices, and then into cubes.
In large bowl, combine beef pasta, broccoli, bell pepper, basil, olives, cheese, and Italian dressing.  Yum!

Pizza Grilling

I LOVE grilled pizza!  The crust comes out crispy on the outside and chewy on the inside.  My mom bought a new grill just before I arrived in Seattle, so this past weekend my brother and my niece came over and we grilled up some pizzas!  We made a pepperoni pizza and a meatball, mushroom, and pepper pizza.   Usually I make my own crust, but since Trader Joe's is just down the street from my mom's house, and since I am addicted to Trader Joe's and I don't have one in Cedar Rapids (HINT HINT!  BUILD A TRADER JOE'S IN CEDAR RAPIDS), I bought Trader Joe's pizza crusts.  LOVE Trader Joe's.  LOVE LOVE LOVE LOVE times one bazillion!  The trick to grilling pizza is grilling the crust on both sides first, then putting your toppings on, otherwise you risk ending up with a huge, gooey mess that is burnt on the bottom and still raw in the middle.  The other piece of advice I have is to use sauce sparingly and don't go heavy on the toppings or it will be difficult to remove from the grill.  Here's what we did:


Grilled Pizza a la Foodie Mommie

• 1 ball of pizza dough, either whole wheat or white, whatever you like.  You can use my pizza crust recipe, or your own!
• 1 cup shredded cheese (your favorite kind for pizza.  I use mozzarella and parmesan but you can use any kind you like depending on the type of pizza you are making).
• Your favorite toppings - I made one pepperoni and one with mushrooms, red peppers and cut up meatballs- do not use more than one cup if the toppings are heavy.
• 1/2 cup of pizza sauce - I used Trader Joe's brand this time but oftentimes I make my own.  Sometimes I do BBQ chicken pizza on the grill and when I do that I use BBQ sauce instead of pizza sauce.

Spray your grill generously with cooking spray so that your crust does not stick.  Form your crust into a round about 1/4 inch thick.  Place on the grill and grill on one side about 5 minutes or until it lifts easily and flip over and grill the same amount of time on the other side or until you can lift the crust up and it is no longer "flimsy."  Using a large spatula (or I use the Pampered Chef Mega Lifter), remove the crust from the grill and top with the sauce, toppings and cheese.  Using the large spatula (or Mega Lifter), carefully place the pizza back on the grill and close the lid so that the cheese melts and the toppings heat through.  Remove from heat when cheese is melty and bubbly and pizza is heated through.  Using the same instruments as before, remove the pizza from the grill, cut with a pizza cutter or sharp knife and eat!  YUMMY!

Until next time, happy and HEALTHY cooking and EATING!

Chicken Stuffed Shells

Happy Wednesday All!  Thanks for stopping by!  Here's an awesome make ahead recipe for Chicken Stuffed Pasta Shells that you can just pop in the oven.  It is ALWAYS a hit in my house, and using cottage cheese instead of ricotta makes it more budget friendly!  This is a recipe that I found on another website awhile back, and played with it a little bit to make it work for my family and our tastes.  I hope you will try it and like it as much as we do!  


Chicken Stuffed Shells

I know this isn't a great picture...I forgot to take a picture until the end.

• 1 box jumbo pasta shells
• 2 cups cooked chicken, cubed (I usually use leftover baked chicken, or roasted chicken)
• 1 (16 oz) tub small curd cottage cheese
• 2 eggs
• 2 cups tomato pasta sauce (if you don't have any homemade on hand, I like Newman's Own)
• 1 cup Alfredo sauce (see note above for tomato pasta sauce as it applies for the Alfredo too).
• 1 tbsp. Italian Herbs
• 1 cup grated parmesan cheese

Cook pasta shells according to package directions and set aside to cool. Preheat oven to 350 degrees.  In the bottom of a 13X9 inch baking dish, mix half of the two sauces together and spread evenly over the bottom.   In a large bowl, mix together the chicken, cottage cheese, eggs, italian herbs and half of the parmesan cheese.  Stuff each pasta shell with a heaping tablespoonful of the chicken mixture and place in the baking dish on top  of the sauces.  Top with the remaining sauces and the remaining parmesan.  Bake 35-45 minutes covered, uncovering during the last 10 minutes of cooking.  

Until next time, happy and HEALTHY cooking and EATING!

Teriyaki Chicken Pizza

HELP WHIP CANCER GIVEAWAY AND PROMOTION GOING ON UNTIL FRIDAY MAY 20TH!!!  CLICK HERE TO ENTER!

Well Hello Bloggy Friends!  

I have four recipes I need to post for you!  I am playing catch up!  Seems like the story of my life lately!  On Friday, my friend Andrea came over and brought her boys Eli and Isaac.  Eli is a month older than Daniel.  I was really excited because Daniel was actually interacting with Eli, which is HUGE for him!  

Anyway, since David was working late and Andrea's husband was doing the same, we decided to have a dinner play date.  I found a recipe similar to this Teriyaki Chicken Pizza on All Recipes.  I had been meaning to try it for awhile, but at the same time was a little apprehensive because well...teriyaki and pizza don't really seem to be very good partners.   I made some adaptations and WOW was I impressed!!!  In fact, not only was I impressed, but it got rave reviews from the toddlers at the table!!!!  I will DEFINITELY make this pizza again and highly recommend it!  I might even try grilling it next time!!!

Teriyaki Chicken Pizza

• 1 recipe white pizza crust
• 1 1/2 cups cooked chicken (I used leftover Barbecue Pineapple Chicken but you could use any cooked chicken you have on hand, even rotisserie)
• 1 cup pineapple chunks
• 1/2 cup teriyaki sauce
• 2 green onions, chopped
• 1 cup grated mozzarella cheese
• 1 cup grated cheddar cheese

Preheat oven to 400 degrees.  Spread the pizza crust out over a large, lightly greased pizza pan or stone (I used my rectangular bar pan for this pizza recipe).  Spread the teriyaki sauce evenly over the pizza crust.  Add the chicken, pineapple and green onions, distributing evenly over the crust.  Sprinkle the grated cheeses evenly over the pizza.  Bake for 15-20 minutes or until crust golden and cheese is hot and bubbly.  YUM!!!

Until next time, happy and HEALTHY cooking and Eating!!!!

Ranch Chili Lime Chicken Tacos

Only one more day to enter the Mega Giveaway!

Happy Cinco de Mayo!  Here is a great taco recipe that is SUPER easy and way quick, coming together in about 15 minutes!  Not only is it quick and easy, it also features my favorite Chili Lime Rub!  Be sure to stay tuned because I have TONS of chili lime rub to give away, starting next week!


Ranch Chili Lime Chicken Nachos

• 3 cups cooked chicken (I like to use leftover roasted chicken, or you can use a store bought rotisserie chicken)
• 1 box crunchy taco shells or a package soft taco tortillas (or a mixture of the two)
• 2 tbsp. chili lime rub (or equal parts chili powder and lime zest)
• 1 (6 oz) can diced green chilies
• 1/4 cup salsa
• 1/2 cup homemade or store bought ranch dressing (I like Newman's Own when I use store bought)
• shredded cheese, olives, diced tomatoes, shredded lettuce, and extra ranch dressing for garnish

Heat taco shells or tortillas according to package directions.  In a medium sized microwaveable bowl, mix the chicken, salsa, chili lime rub, and diced green chilies until the chicken is well coated.  Microwave chicken mixture on high for 4 minutes or until heated through.  Add the ranch dressing to the chicken mixture and stir until well incorporated.  Serve chicken mixture in crunchy taco shells or soft taco tortillas, top with shredded cheese and shredded lettuce.  Add additional toppings, such as diced tomatoes, extra ranch, and olives, as desired.  

Until next time, happy and HEALTHY cooking and EATING!

Ham and Cheese Lasagna Rolls

HUGE GIVEAWAY GOING ON UNTIL FRIDAY MAY 6TH!!!

STARBUCKS COFFEE TO 3 LUCKY WINNERS

PAMPERED CHEF CHILI LIME RUB TO 2 LUCKY WINNERS

SEVERAL TRIPS TO MEXICO WHILE SUPPLIES LAST!

NO PURCHASE NECESSARY!

CLICK HERE TO ENTER!

This is a recipe that I used to make all the time, but haven't made since before Daniel was born.  Not necessarily this particular lasagna roll, but lasagna rolls in general.  I used to make them ALL THE TIME.  I don't know why I haven't made them in so long...maybe it was just one of those things that got lost in my repertoire when I moved from one state to another, had a child, and life changed.  Whenever I used to make them I got rave reviews.  I used to make all sorts, from gorgonzola walnut to regular old tomato basil and cheese.  Lasagna rolls easy to make and the perfect make ahead, throw in the oven later recipe.  These ham and cheese roll ups were always a hit, especially with my husband.  I decided to make them because he came up to me last week and said "you know what you haven't made in awhile?"  and then mentioned he'd really like me to make these.  I hope you enjoy them as much as we do.  

Ham and Cheese Lasagna Rolls

• 12 lasagna noodles, cooked according to package directions
• 1 (16 oz) tub ricotta cheese
• 1 cup grated mozzarella cheese
• 1 cup grated swiss cheese
• 1/2 cup grated parmesan cheese
• 2 cups homemade or store bought Alfredo sauce (I like to use Newman's Own when I don't make my own)
• 1/2 lb deli ham, chopped (I like to ask the deli to chop it fresh because I am quite leery of the deli counter...those of you who read often know that about me:) )
• 2 eggs

Preheat oven to 400 degrees (skip this step if you are making ahead, and heat oven when ready to bake).  Pour half of the Alfredo sauce into the bottom of a 13X9 casserole dish (I like to use my 13X9 stone), and spread evenly over the bottom, set aside.  In a medium bowl, mix together the ricotta, the ham, the eggs, and half of each of the cheeses (so 1/2 cup of the mozzarella, 1/2 c. of the swiss, and 1/4 cup of the parmesan).  Spread a generous amount of ham and cheese filling evenly onto one of the lasagna noodles, and roll up.  Place the roll seam side down in the casserole dish.  Repeat with remaining noodles and filling.  Pour the remaining Alfredo sauce over the rolls and spread evenly.  Sprinkle the rest of the cheese over the rolls.  If making ahead, cover with foil or plastic wrap and place in the fridge.  Can be made at least one day ahead.  If baking right away, place in the preheated oven, covered with foil, for 20 minutes.  Remove the foil and bake an additional 10 minutes or until the cheese is bubbly.  I like to serve these with a side of broccoli or asparagus.  

Until next time, happy and HEALTHY cooking and EATING!

Tomato Soup with Tortellini Two Ways

Be sure to check out this month's Mother's Day Giveaway and Sale! Going on NOW through April 29th!

Last week my friend Melissa made a whole load of homemade tomato soup with tortellini and she brought some over to share with us.  It was really yummy so I asked her if I could post the recipe!  Last week, I decided to make another batch, but made a few changes, making it Creamy Tomato Soup with Chicken and Tortellini.  Equally yummy, and now make one tomato soup two ways!

Melissa's Tomato Soup with Tortellini

• 2 large onions, diced
• 3 large carrots, diced
• 2 stalks celery, diced
• 2 (28 oz) cans crushed tomatoes
• 2 (6 oz) cans tomato paste
• 8 cups chicken stuck
• 1 tbsp. olive oil
• 2 (1 lb) bags frozen cheese tortellini

In a large stockpot over medium high heat, saute the onions, garlic, and celery in the oil until very soft.  Add the tomatoes, the chicken stock, and the tomato paste.  Stir together and bring to a boil.  Reduce heat to medium low and simmer for approximately 20 minutes. Temporarily remove the soup from the heat and puree with an immersion blender (or you can puree in batches using a food processor).  Add the tortellini and cook an additional 5-10 minutes or until tortellini is cooked through.

Elizabeth's Creamy Tomato Soup with Chicken and Tortellini

Same ingredients as above, and add:

• 2 large or 4 small boneless, skinless chicken breasts, diced into small pieces
• 2 tbsp. italian herbs
• 2 tbsp. granulated garlic
• 1 (8oz) tub chive and onion cream cheese

Prepare as above until the stage where the tortellini is added, adding the italian herbs and the granulated garlic with the tomatoes and the chicken stock.  After pureeing with the immersion blender, add the chicken and simmer for another 20 minutes or until the chicken is cooked through.  Add the tortellini and proceed as indicated above.  In the last 5 minutes of cooking, add the cream cheese and stir until completely incorporated.  Serve with a sprinkling of parmesan cheese if desired.  Yummy!

Until next time, happy and HEALTHY cooking and EATING!!!

Chili Lime Pork Burritos- Another FABULOUS Chili Lime Recipe

Be sure to check out this month's Mother's Day Giveaway and Sale! Going on NOW through April 29th!

I LOVE, LOVE, LOVE the Pampered Chef's new Chili Lime Rub...L O V E!  We are big burrito fans in our house, going to Panchero's at least twice a month.  Back home in Seattle we used to visit Taco Del Mar, or as we called it TACO DEL YUM YUM YUM! LOVE BURRITOS!  So, I decided to marry my love of burritos and my love of the chili lime rub to make Chili Lime Pork Burritos.  Of course, you could do this with chicken too, or beef for that matter.  Fold this the meat up with some black beans, brown rice, salsa, and cheese, serve this up with a dollop of sour cream and you have a really beautiful meal!  The leftovers make a great lunch too!

Chili Lime Pork Burritos

• 2 large boneless pork loin chops
• 2 tbsp. + 1 tbsp. Pampered Chef Chili Lime Rub (or equal parts chili powder and lime zest)
• The juice of one lime
• 1 large onion, diced
• 1 large green pepper, diced
• 1 cup salsa
• 1 cup chicken stock
• 2 cups cooked brown rice (I used leftover rice)
• 1 (15 oz) can black beans
• 1 cup grated jack and/or cheddar cheese
• 4 burrito sized flour tortillas
• sour cream for serving if desired.

Preheat oven to 350 degrees.  In a 13X9 inch baking dish, place the onion and green pepper.  Rub the pork chops on both sides with 2 tbsp. of the chili lime rub.  Place the pork chops over the onions and green pepper.  Mix the lime juice and the chicken stock together and pour over the pork chops, onions and garlic.  Cover baking dish with aluminum foil and 1 and a half hours.  Add the salsa and pull the pork apart using two forks.  Bake another 30 minutes.  In another bowl, add the rice, the black beans, and remaining 1 tbsp. chili lime rub.  Microwave on high 2 minutes or until heated through. Stir.  Place tortillas in aluminum foil and place in the oven for 5 minutes or until warm.  To assemble burritos, spread tortilla with sour cream (if using), sprinkle 1/4 of the cheese,  spoon on some of the beans and some of the meat.  Fold in the sides and roll up!  

These were a BIG hit tonight!

Until next time, happy and HEALTHY cooking and EATING!

Pulled Chicken Sandwiches

This is a quick chicken sandwich recipe that is super yummy.  It is always a big hit in my house!  I serve it with homemade oven fries or raw mini carrots.  The leftovers are great too!


Pulled Chicken Sandwiches

• 1 whole roasted chicken (homemade or store bought), meat removed and pulled apart (to pull the chicken apart, place in a large bowl and pull apart using two forks)
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1/3 cup ketchup
• 2 tbsp. yellow mustard
• 1 tbsp. molasses
• 1/3 cup apple cider vinegar
• 1 tbsp. olive oil
• 4 hamburger buns (I used whole wheat), toasted (if desired)
• Your favorite condiments for serving (I like relish and mayonnaise)

In a large deep sided skillet cook onion and garlic in olive oil over medium high heat until onions are soft.  Add the vinegar and allow to reduce by half, about 1 minute.  Add the ketchup, mustard, and molasses and whisk together.  Add the chicken and stir, cooking until heated through.  Spoon chicken mixture onto toasted hamburger buns and top with your favorite condiments.  

Until next time, happy and HEALTHY cooking and EATING!

Emergency 3 Cheese Mac and Cheese and the Great Kitchen Accident

Fair Warning- This post might potentially be a little gory.


So tonight, while preparing dinner, I managed to slice tip of my thumb off using a cheese grater!  I promptly called my friend Melissa who is a veterinarian to come and see if I needed stitches.  She is a SAINT.  God Bless her.  I have NO IDEA what I would do without Melissa.  She is a good friend.  Plus, I figured if I had to go get stitches, she would be able to tell instantly.  Unfortunately it wasn't an injury that could be fixed with stitches.  Melissa made a really good bandage for it and helped to slow the bleeding.  She also helped me finish dinner, which is not easy to do with one hand and a starving 2 year old.  David was working a 12 hour shift today so he wasn't going to be home until late.  Anyway, I had planned to make my regular old macaroni and cheese, but plans changed.  This makeshift mac and cheese, which I am calling "emergency" turned out super yummy and it was SUPER easy...easy enough to make with one hand!  Of course, I had already grated all the cheese...and half of my thumb! Haha.  Instead of making the cheese sauce from scratch, I was lucky and in the cupboard I happened to have a jar of Newman's Own Alfredo that I used.  It turned out SO yummy!


Emergency 3 Cheese Mac and Cheese

• 1 (16 oz) box spiral pasta, cooked according to package directions
• 1 (15 oz) jar Alfredo sauce (I used Newman's Own but you could use refrigerated, or even leftover homemade- just be careful of the ingredients list).
• 2 cups of three grated cheeses of your choice (I used swiss, cheddar, and parmesan)
• 1/2 cup frozen peas

Preheat oven to 400 degrees, spray a 13 X 9 inch baking dish with cooking spray.  Mix the pasta with Alfredo sauce, the peas, and half of the cheese.  Pour into the baking dish and top with the remaining cheese.  Bake 10-15 minutes or until the cheese is melted and bubbly.  Yummy!

Daniel LOVED this and kept asking for "Mo macnoni tees" (more macaroni and cheese).  So cute!

Until next time, happy and HEALTHY cooking and EATING!

Slow Cooker Chili Lime Chicken Soup(can you sense a theme here?)

Ok, so Pampered Chef came out with this Chili Lime Rub that I just LOVE!  There is something about the flavor of chili powder and lime that just makes sense.  I have been making Chili Lime EVERYTHING lately!  Today I decided to make a slow cooker white chili featuring the flavors of chili and lime.  It was SO yummy!  Of course, if you don't have the PC Chili Lime Rub, you can always use equal parts of chili powder and lime zest.  Top this chili off with shredded jack cheese, crushed tortilla chips, sour cream, and a little lime juice to make it fancy!

Slow Cooker Chili Lime Chicken Soup

• 2 lbs boneless, skinless chicken breasts, cut into bite sized pieces
• 1 large onion, diced
• 1 large green pepper, diced
• 4 cups chicken stock
• 2 (15 oz) cans Great Northern beans (or you could use pinto beans too)
• 1 (6 oz) can diced green chilies
• 1 tbsp. ground cumin
• 1 tbsp. granulated garlic
• 3 tbsp. PC Chili Lime Rub (or equal parts chili powder and lime zest)
• 1/2 cup sour cream
• juice of 1/2 lime (for a stronger lime flavor, use juice from a whole lime)
• Grated jack cheese, extra sour cream, tortilla chips, and lime wedges for serving (if desired)

Place first 9 ingredients in the crock of your slow cooker.  Set for 8-9 hours on low setting.  During the last 30 minutes of cooking, stir the lime juice into the sour cream and add to the crock pot.  Set the slow cooker to high and heat through for last 30 minutes of cooking time.  Serve in a bowl with any of the topping options or your favorite soup topping!

Until next time, happy and HEALTHY cooking and EATING!