Chicago Style Pizza

Fridays always feel so hectic, why is that? Anyways because they seem so hectic and I'm always usually beat by the time they come around so I lean on the family staple that Friday night means pizza night. Now about half the time I'll stick with a good frozen standby but occasionally I like to do one from scratch especially if its quick and simple. Let me tell you, this one fits the bill. You can vary this recipe up anyway you like whether it be tame or flaming and feisty but regardless its a great HEALTHY pizza that all will enjoy.

Menu: Chicago Style Pizza and caesar salad (go on I won't tell grab a beer too!)

Chicago Style Pizza

Ingredients:
2 (10-ounce) cans refrigerated pizza crust dough
Cooking spray
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1 1/4 cups cooked Atsa Spicy Pizza Sausage
3 tablespoons thinly sliced fresh basil
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/8 teaspoon black pepper

Preheat oven to 450°.

1. Unroll dough portions onto a large baking sheet coated with cooking spray, slightly overlapping the edges. Pinch edges together to seal. Pat the dough into a 15 x 12-inch rectangle.
   
2. Sprinkle mozzarella cheese over dough, leaving a 1/2-inch border, and top with sausage, basil, and tomatoes.
   
3. Sprinkle with Parmesan cheese and pepper.
   
4. Bake at 450° for 2 minutes.
   
5. Reduce oven temperature to 425° (do not remove pizza from oven), and bake an additional 12 minutes or until cheese melts.

Recipe and photo courtesy of CookingLight

Meal Plan Monday - September 22nd

I apologize for the lateness of this post and forgetting to post the recipe for last week's Shepherd's Pie. Time just flew by last week and it's been super hectic. I'm sure you all are the same way. Anyways this week's theme is "Tried and True" over at the Organized Junkie so I'll be using recipes that I've tried and our family loves! Well ok somewhat, I've always got to have a few experiments a week right ;) And since it's going to be crazy this week I'm going to go ahead and do my full 2 week menu, like I always do but usually only post them 1 week at a time.

Monday
Dinner: Turkey Bolognese, side salad and garlic breadsticks

I want to use up the rest of the marinara sauce we made a few weeks ago and I know it needs to be something hearty that can stand up to the robust sauce. Since the recipe was from Giada, we'll use a recipe of hers.
Recipe and photo courtesy of FoodNetwork

Tuesday
Dinner: Chicken Stir-Fry

The ultimate quick fix meal at our house. I use store bought frozen stir-fry veggies and frozen boneless skinless chicken tenders. I've got a meal in less than 15 minutes. Make it even healthier and use brown rice.

Wednesday
Dinner: La Bamba Casserole (serve with tortilla chips if you want)

This is definitely a "tried and true" recipe at my house. It has my hubby's favorite staples AND its healthy for you. A great alternative for those looking to stay away from breads (carbs), it's just meat, beans and veggies! Made with ground turkey you could easily use ground chicken as well.

Recipe and photo courtesy of CookingLight


Thursday
Dinner: Leftovers

It's season preimer week and I'm so excited! My favorite shows are finally back on and I plan on being glued to my tv tonight. So we'll be eating up all those yummy leftovers.

Friday
Dinner: Chicago Style Pizza and ceasar salad

This recipe is a great win for adults and kids alike. It comes together in a few simple steps and tastes great. And its a perfect alternative to your favorite greasy pizza. You can mix it up by using either turkey or chicken sausage, store-bought breakfast sausage or make your own.

Recipe and photo courtesy of CookingLight





Saturday
Breakfast: "lego my ego" blueberry waffles and sausage patties
Lunch: Oktoberfest so we'll pick something up there
Dinner: prolly grab something on the way home



Sunday
Breakfast: Breakfast Casserole
Dinner: Dinner at Parents' house

This satisfying recipe is perfect to make for weekend guests. Assemble and refrigerate the casserole the night before, and just pop it in the oven the next morning. Look for turkey sausage near other breakfast-style sausage in the frozen foods section.

Recipe and photo courtesy of CookingLight


Monday
Dinner: Sizzling Salmon Salad

This salad is a great way to jump start your week. With a bed of spinach, corn with red bell peppers and button mushrooms you can't help but feel good about eating good. Plus we eat with our eyes and this feast is a sure sight!


Recipe and photo courtesy of CookingLight



Tuesday
Dinner: Crockpot Chicken Cacciatore

I've got leftover chicken drumsticks so I think we'll finish them up with this great recipe. It's a firehouse tried and true, so you know it's gotta be good. And of course the original called for hours in front of the stove but I just don't have that kind of time so a few shuffles and I'll be dumping it in the crockpot.

Recipe and photo courtesy of FoodNetwork

Wednesday
Dinner: Leftovers
The hubby and I are finally going on vacation, leaving Friday morning so we need to clean out the fridge. Definitely don't want to come home to a stinky fridge.

Thursday
Dinner: Eat out or leftovers

Same as Wednesday night, besides my favorite shows will be on and I'll be glue to the tube while I'm packing the cooler for our trip!

Friday
Breakfast: Breakfast burritos for on the road
Lunch: Sandwiches
Dinner: Dinner at Devil's Pool Restaurant

Saturday
Breakfast: Muffins
Lunch: Sandwiches
Dinner: Dinner at the Worman Steakouse

Sunday
Breakfast: Brunch
Lunch: Sandwiches
Dinner: pick something up on the road

So here's our 2 week shopping list!

September 22nd List

Breakfast Pizza

It PIZZA night at our house. Friday nights I like to have pizza, either frozen or if I'm feeling spunky we'll make pizza. And since we've got a leftover Boboli crust I think we'll make the pizza this week.
I've always loved breakfast foods, and when Red Baron came out with their quick fix biscuit style breakfast scrambles I fell in love. They're so yummy and fill you up. The only problem is they're a bit expensive. So I'm going to solve that problem by making my own!

This is a meal in itself so no menu for the night.

Not "Barren" Breakfast Pizza

Ingredients:
1 Boboli pizza crust
1 lb ground breakfast sausage
6 eggs
1 pkg of mixed cheese
milk
flour
butter
salt & pepper

Preheat the oven to 450'

1. Heat large skillet to medium high. Add the ground sausage and cook until fully cooked.
2. Remove sausage from skillet with a slotted spoon, allowing the grease to remain in skillet.
3. If you need more grease/butter add a few tbsp of butter. We're making a roux so that we can make our gravy. Gradually add a tbsp of flour and mix. Your flour-grease mixture should look like peanut butter, so gradually keep working to get that consistency.
4. After you've achieved your "peanut butter" slowly add 1 cup of milk to the skillet, using a whisk, stir the milk in. Keep adding milk 1 cup at a time until you've gotten a smooth gravy consistency. You might want to make it thicker than you usually prefer since it will be the sauce on your pizza.
   
5. Salt & pepper your gravy to taste.
6. Add the sausage back into the skillet.
7. Place the pizza crust on a baking sheet and bake for about 5 minutes, this will harden the crust up so you don't end up with soggy pizza.
8. After crust has harden remove from oven and set aside.
9. Scramble your eggs, adding salt & pepper to taste. Add a splash of milk and a handful of cheese.
10. With a fresh skillet, cook your scrambled eggs.
    
11. When done remove them from heat and drop handfuls of egg on the pizza crust, leaving at least a 1 inch border.
12. Next spoon your sausage and gravy on top of the eggs and crust, leaving the same 1 inch border.
13. Finally generously layer cheese on top of the gravy and eggs. You want the cheese to form a nice top layer barrier.
14. Place in oven and back for 15 to 20 minutes, or until cheese has melted and the gravy is bubbly.
15. Remove from oven and allow plenty of time to cool!

Photo courtesy of CookingLight.com

Menu Planning Monday - August 25th

Last week's menu got a bit shuffled around. I ended up having to work late all last week, and will be doing the same again this week. So that meant anything that actually had to be cooked or prepared the night of dinner didn't happen. The hubby was all about fast food for him and monster, which was good for the crockpot recipes, well kinda. My Red Chile Pork Tacos didn't happen because the meat got left in the crockpot longer than was supposed to since I wasn't there to take it out after work. So its a good thing my mom had met me for lunch and brought a container full of yummy green beans, potato and ham soup. So Tuesday's dinner was the soup and when I got home I did a quick salvage of the pork roast.

Red Chile Pork Salvage
Shred the pork, mix up as many eggs as you have on hand. Boil and then fry some potato slices along with a handful of onion. Fry the pork, eggs, potatoes and onion all up. Salt & Pepper to taste then throw on a handful of cheese. Mix together. Grab some flour tortillas and fill with the mixture. Add some salsa & sour cream. Pork & Potato Tacos! Yummy. We had these Wednesday night, I pre-made the tacos so all the hubby had to do was throw them in the microwave.

This meant the rest of the week got shuffled around as well. The lasagna was moved to Thursday night and we skipped the BBQ Chicken Sandwiches. Pizza was still on Friday. I had an interview on Saturday so we did oatmeal for breakfast instead and had leftovers for dinner. Sunday we did the grilled chicken and I went ahead and made a yummy favorite, Mixed Berry Cobbler.

So this week's planning will be easy quick fixes since I have to work late again. For more menus check out the Organized Junkie!


Monday
Dinner: Hubby didn't eat the chicken from last night so he will be eating leftovers. I'll be fending for myself.


Tuesday
Dinner: Smoked Mozzarella Raviolis with Giada's homemade marinara sauce, side salad and garlic bread

I went the our local farmer's market last Saturday and found a great vendor who makes homemade pastas. I had to try them out, they're frozen so it'll be easy and because I'm feeling spontaneous I'll be trying to make a homemade sauce.

Photo courtesy of Cory Coffman


Wednesday
Dinner: Sloppy Joes with oven fries & cottage cheese

Serve a meal that reheats beautifully and is guaranteed to have kids crowding around the dinner table. Corn kernels add a dash of color and texture for a playful spin on this tried-and-true classic.

Photo Courtesy of CookingLight.com



Thursday
Dinner: Breakfast for Dinner! Wild Berry Pancakes and maple sausage patties

I saw this recipe on the Pioneer Woman's Dairy Contest and I immediately knew I had to try it, it looks so yummy. And what's better is I still have half a bag of frozen mixed berries to use up.

Photo courtesy of taylorkoa22



Friday
Dinner: Breakfast for Dinner! Not "Barren" Breakfast Pizza

I absolutely love Red Baron's Biscuit Style Scrambles, but they're a little expensive and you only get 2 to a box, which honestly is never enough. So I'm taking their idea and making my own. I've got leftover pizza crust to use up as well.

Photo courtesy of CookingLight.com


Saturday
Breakfast: Cereal
Lunch: Sandwiches
Dinner: Spaghetti with meatballs, ceasar salad and garlic bread

Sunday
Breakfast: White Rice with toast & jelly
Lunch: Sandwiches
Dinner: TBD

And as always here is your shopping list. It should be pretty short because we're using leftover items.

August 25th Shopping List

And stay turned for the recipes to be posted bright & early each morning, or the night before.

BBQ Chicken Pizza

Thank the heavens there's a break in the 100 degree temperatures! I can finally use my oven and stove again. To celebrate this glorious occasion I plan on fixing a super yummy pizza. This recipe goes way back to my college days of experiment cooking. I found this recipe and of course what college student doesn't love pizza, so I had to try it. My roomies were thoroughly impressed and so was I. Everyone I make this pizza for can't believe that it doesn't have any bbq sauce in it and neither will your taste buds.

Menu: BBQ Chicken Pizza, corn on the cob, and a yummy glass of white wine/Chardonnay.

BBQ Chicken Pizza

Ingredients:
1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
3/4 cup tomato chutney
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
2/3 cup diced plum tomato
3/4 cup (3 ounces) shredded extra-sharp white cheddar cheese
1/3 cup chopped green onions

1. Preheat oven to 450°.

2. Place crust on a baking sheet. Bake at 450° for 3 minutes. Remove from oven; spread chutney over crust, leaving a 1/2-inch border. If you're using your own chutney be sure to drain the juice from the tomatoes as you place them on the crust, otherwise you'll end up with soggy crust.
   

3. Top chutney with chicken. Sprinkle diced tomato, cheese, and green onions evenly over chicken. Bake at 450° for 9 minutes or until cheese melts. Cut pizza into 6 wedges.

Note: If you can't find tomato chutney, make your own. And I highly suggest that you choose this option. Combine 2 cups diced plum tomato, 3 tablespoons brown sugar, 3 tablespoons cider vinegar, 1/8 teaspoon Jamaicañ jerk seasoning, and 1 minced garlic clove in a small saucepan; bring to a boil. Reduce heat to medium; cook 20 minutes or until thickened.

Serve with your corn on the cob and you've turned pizza night into a dinner grown ups and kids alike will love.

Recipe and picture courtesy of my favorite website CookingLight.com

Pea-za

Thrown together on the fly for a hungry boy who couldn't eat what we were eating tonight.

Pea-za

• 1 bottom of hamburger bun
• shredded white cheese (whatever you have)
• spaghetti sauce
• jar or cube of pureed peas

1. Toast the hamburger bun
2. Mix a couple of tablespoons of the spaghetti sauce and peas together
3. Spoon sauce over top of toasted bun
4. Sprinkle with cheese
5. Microwave just long enough to melt cheese

My son absolutely LOVED this and I loved that he was getting his veggies and didn't even know it. This think fast recipe will be a staple in his menu now.