mediterranean whole wheat pizza

Ingredients

• Servings: 1
• 1 whole wheat pizza crust
• 1 (4 ounce) jar basil pesto
• 1/2 cup artichoke hearts, drained and pulled apart
• 2 tablespoons chopped kalamata olives
• 2 tablespoons sliced pepperoncini, drained
• 1/4 cup crumbled feta cheese

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 450 degrees f (230 degrees c).
• place pizza crust a floured work surface and spread with pesto. arrange artichoke heart pieces over pesto; scatter kalamata olives and pepperoncini slices over pizza. top with feta cheese.
• bake in the preheated oven until crust is crisp on the bottom and feta cheese has melted, 10 to 12 minutes.

easy chicken enchiladas

Ingredients

• Servings: 6
• cooking spray (such as pam®)
• 6 whole wheat tortillas
• 1 (10.75 ounce) can cream of mushroom soup
• 1/2 (16 ounce) jar green taco sauce
• 1 (4 ounce) can chopped green chilies
• 2 green onions, chopped
• 3 roasted skinless chicken breasts, shredded
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 13 hrs 5 mins


• prepare a 13x9-inch baking dish with cooking spray.
• wrap tortillas in paper towels moistened with water; cook in microwave until soft, about 20 seconds.
• stir mushroom soup, taco sauce, green chiles, and green onions together in a bowl. fold chicken into the soup mixture.
• spread chicken mixture into each tortilla, sprinkle small amount of cheese over portion of the chicken mixture, and roll the tortilla around the filling; place with the seam side down in the prepared baking dish. spread remaining chicken mixture over the rolled tortillas. sprinkle remaining cheddar cheese over the chicken mixture.
• cover baking dish with aluminum foil; refrigerate at least 12 hours to overnight.
• remove baking dish from refrigerator. keep dish at room temperature for 30 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• bake in preheated oven for 30 minutes. remove aluminum foil and continue baking until the cheese begins to brown along the edges, about 15 minutes more.

Naunie's Pastera (leftover Easter Pasta Bake)

Ingredients

• Servings: 2
• 2 1/2 tablespoons olive oil, divided
• 1/4 pound elbow macaroni
• 1/4 pound ziti pasta
• 1/4 pound farfalle (bow tie) pasta
• 1/4 pound radiatore pasta
• 1 pound sweet italian sausage links, cut into 1/2- inch slices
• 12 jumbo eggs, or more if needed
• 1/2 cup shredded pecorino romano cheese, or more if needed
• salt to taste
• 1/4 teaspoon freshly ground black pepper, or more to taste
• 2 tablespoons olive oil, divided

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 40 mins

Ready Time: 3 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). line a large baking sheet with aluminum foil. grease a 2-quart and a 1 1/2-quart round glass baking dish each with 3/4 teaspoon olive oil; drizzle 1 tablespoon of remaining olive oil into bottom of each baking dish.
• bring a large pot of lightly salted water to a boil. cook macaroni, ziti, farfalle, and radiatore pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. drain.
• arrange sausage slices on foil-lined baking sheet.
• bake sausage in the preheated oven until browned and crisp, 30 to 45 minutes. lower oven heat to 325 degrees f (165 degrees c).
• beat eggs in a large bowl until foamy, using an electric mixer. add pecorino-romano cheese, salt, and black pepper; continue to beat egg mixture with electric mixer on highest speed until eggs and cheese are blended, 2 to 3 minutes. stir cooked pasta into eggs and cheese; mixture should be runny and look like pasta is floating in egg mixture. stir additional beaten eggs and pecorino-romano cheese into mixture if more egg mixture is needed.
• ladle spoonfuls of egg-pasta mixture into each casserole, followed by a layer of sausage; continue layering pasta mixture and sausage until all sausage has been used. top casseroles with final layer of pasta mixture. drizzle top of each casserole with 1 tablespoon olive oil. small pieces of pasta should stick out of the egg mixture.
• bake in the oven until casseroles are set in the center, about 1 hour; raise oven heat to 350 degrees f (175 degrees c) and continue baking until the tops of casseroles are browned and crispy, 1 to 1 1/2 more hours.

Rajas Poblanas (poblano Strips)

Ingredients

• Servings: 4
• 1/2 cup mexican crema, crema fresca
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon chicken bouillon granules
• 5 poblano peppers
• 1 tablespoon vegetable oil
• 1 onions, thickly sliced
• 1 cup drained canned corn kernels

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 50 mins


• blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
• place the peppers on a large griddle over medium-high heat. roast until the skin blisters and turns black. remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. transfer to a plate to cool. peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. slice into thick strips. set aside.
• heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. add the poblano strips to the saucepan. pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

layered casserole

Ingredients

• Servings: 8
• 1 1/2 pounds lean ground beef
• 8 ounces fresh pasta
• 1 (8 ounce) container sour cream
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 6 green onions, thinly sliced
• 2 (8 ounce) cans tomato sauce
• 1 tablespoon white sugar
• 2 tablespoons shredded cheddar cheese

Recipe

• place ground beef in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble, and set aside.
• in a large pot of boiling salted water cook pasta until al dente. drain well.
• in a greased 13x9 inch casserole dish layer the cooked and drained pasta noodles on the bottom.
• in a medium size bowl combine the sour cream, cream cheese, shredded cheddar cheese, and chopped green onions. spread mixture over cooked pasta in baking dish.
• in a small bowl combine the sugar, tomato sauce, and cooked ground beef. layer this on top of the sour cream mixture in the baking dish. sprinkle with additional shredded cheddar cheese, if desired.
• refrigerate casserole overnight. remove from refrigerator one hour before baking.
• bake at 350 degrees f (175 degrees c) for 30 to 40 minutes. allow to stand 10 to 15 minutes before serving.
• if freezing casserole, allow to come to room temperature for one hour before baking.

Baked Spaghetti With Chicken

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 2 bay leaves
• 1 1/2 tablespoons italian seasoning
• 1 teaspoon chopped garlic
• salt and pepper to taste
• 4 skinless, boneless chicken breast halves
• 1 green bell pepper, chopped
• 1/2 onion, chopped
• 1 head broccoli, cut into florets
• 8 fresh mushrooms, sliced
• 1 pound uncooked spaghetti
• 5 ounces shredded colby-monterey jack cheese
• 1 (16 ounce) jar spaghetti sauce

Recipe

Cook Time: 30 mins Ready Time: 1 hr 30 mins


• in shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, italian seasoning, garlic, salt, and pepper. poke holes in chicken breasts and add to olive oil mixture. marinate in refrigerator for 1 to 2 hours.
• preheat oven to 375 degrees f (190 degrees c). remove chicken from refrigerator and cut into half-inch pieces. cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. remove bay leaves. stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes.
• while vegetables are cooking, bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. return pasta to pot and add chicken mixture and spaghetti sauce. stir. pour mixture into 9x13 inch pan. top with shredded cheese.
• bake in preheated oven for 20 minutes, or until cheese is melted. serve.

Radish Dip

Ingredients

• Servings: 2
• 4 cloves garlic, peeled
• 6 radishes, quartered
• 2 (8 ounce) packages cream cheese, softened

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place garlic in the container of a food processor, and pulse until finely minced. add radishes, and mince. add cream cheese, and mix until well blended. transfer to a serving dish, and chill until serving.