Cheeseburger Pizza

Cheeseburgers for dinner tonight, or pizza? Both sound good, but why decide between the two? You can have both with this Cheeseburger Pizza!

Do you get coupon booklets in the mail?  I love when we do because they save us money, but also because sometimes they introduce me to new foods or restaurants.  Many times Mike and I have tried something new because we had a coupon for it!

We recently received some coupons for a pizza joint.  I set the coupons aside, not because I wanted to go there, but because the picture of their newest pizza caught my attention.  It was a cheeseburger pizza!  Genius, right?  I've had a variety of uncommon pizzas: BLT Pizza, Jerk Chicken Pizza and Breakfast Pizza  to name a few, but the concept of a cheeseburger pizza never occurred to me.

Saturday nights are typically our pizza nights, so I decided to branch out and try my take on the cheeseburger pizza.  I used some creamy Velveeta and mixed it with cooked ground beef to make a delicious sauce.  I put that on my favorite pizza crust and then topped it with a layer of mozzarella cheese.  When the pizza came out of the oven I added diced tomatoes and pickles.  I briefly considered adding on some shredded lettuce but opted against it because warm lettuce didn't sound appetizing.  You could add virtually any toppings you enjoy on burgers or pizza!

Cheeseburger Pizza

Makes 1 large pizza, approximately 8 slices

Ingredients:
Pizza dough
1 lb ground beef
1 lb Velveeta
1/2 cup shredded mozzarella cheese
1/2 cup diced pickles
1/2 cup diced tomatoes

1.  Roll out or press pizza dough onto a greased pizza pan (or pizza stone).

2.  Cook ground beef in a large skillet until browned.  Drain grease.

3.  Cube the Velveeta cheese and add it to the skillet with the beef.  Cook on low heat, stirring constantly until the cheese is melted.

4.  Spread the meat and cheese mixture on top of the pizza dough.

5.  Sprinkle mozzarella cheese on top.

6.  Bake at 350 for 25-30 minutes, until pizza dough is cooked through in the center and the edges are golden.

7.  Top warm pizza with diced pickles and tomatoes.  Serve warm.

Fiesta Chicken

Fiesta Chicken is an easy and delicious versatile slow cooker dinner!

Since going back to work almost 3 months ago, I have come to realize how much I love my Programmable Slow Cooker . Let's face it, if I don't have dinner planned or in the slow cooker before dinner, I will end up taking the easy way out and ordering a pizza.

And that adds up quickly...both in cost and calories! I have a baby who needs clothes and diapers and I am trying to lose the baby weight, so those are two things I would like to reduce. Thankfully I have some good crock pot recipes, like this one!

I have made Fiesta Chicken at least a dozen times in the past year. It is so easy; just open a few cans, add a few chicken breasts, sprinkle in some seasoning, turn on the crock pot and walk away. After a few hours, your house will smell amazing and dinner will be ready.

This Fiesta Chicken is extremely versatile. The recipe can easily be adapted. Don't like beans? No problem, leave the out! Love corn? Add another bag! Like it more soupy? Add another can of tomatoes or some chicken broth! There are also multiple serving options. I typically serve the Fiesta Chicken over brown rice, but it is also good on its own, over noodles, or even on a baked potato!

Fiesta Chicken

Serves 4-6

Ingredients:
4 chicken breasts

1 bag sweet corn
1 can black beans, drained and rinsed
2 cans diced tomatoes
1 packet taco seasoning
Salt

Place ingredients in crock pot on low for 8 hours.  Shred chicken and serve, adding salt as needed.

Lemon and Basil Pasta with Chicken

For my birthday last year, I received a bottle of Strawberry Balsamic Vinegar along with a gift card to a local Specialty Vinegar and Oil store.  I have to admit, I was totally intimidated.  Sure, I cook with Olive Oil quite often, but I'd never used these fancy flavored vinegars and oils. 

Mike and I ventured to the store one afternoon, not really knowing what to expect.  Thankfully, the store was run by a knowledgeable and patient lady.  She took the time to figure out what kind of cook I am, and then suggest vinegar and oil pairings that might appeal to us.  I left the store with a swarm of ideas forming, and a new love for flavored vinegars and oils.

I plan to use the Strawberry Balsamic as a base for salad dressings and as a drink flavoring.  Yes, you read that right...apparently if you mix the fruit flavored vinegars into tonic water, it creates a delicious drink.  I'll be trying it as soon as I buy some tonic water.  I used my gift certificate to purchase a bottle of Sicilian Lemon Balsamic and Basil Extra-Virgin Olive Oil.  We had taste-tested a combination of the two at the store and really enjoyed it.  The store worker suggested that I use the combination over hot pasta.  I created this Lemon and Basil Pasta with Chicken, and Mike and I both really enjoyed it.  Since I have a lot of oil and vinegar left, we'll be making this quite often, and experimenting with other dishes!

Lemon and Basil Pasta with Chicken

Serves 4

Ingredients:
1 (16 ounce) box of rotini pasta
3 Tablespoons Lemon Balsamic vinegar
3 Tablespoons Basil Extra-Virgin Olive Oil
1 teaspoon salt
1 teaspoon basil
2 Tablespoons Parmesan cheese
1 pint cherry tomatoes, halved
2 chicken breasts, cooked and sliced

1.  Cook the pasta according to the directions on the box and drain.

2.  While the pasta is still hot, drizzle the Lemon Balsamic over the pasta and toss.

3.  Drizzle the Basil EVOO over the warm pasta and toss.  (If the pasta appears too dry, add equal amounts of Balsamic and EVOO to reach your desired taste and amount of sauce.)

4.  Stir in salt, basil, and Parmesan cheese.

5.  Just before serving, add in the halved tomatoes and sliced chicken breasts.

Serve hot or cold.

Tomato, Corn, and Black Bean Salsa

If you're looking for a great dish to bring for your 4th of July celebration--look no further.  This salsa comes together in minutes, is fresh, and tastes delicious!  I brought this to a family potluck, thinking it was nice and simple but nothing too special.  To my surprise, it got rave reviews.  I knew if our family enjoyed it (and requested the recipe), it was definitely worth sharing! 

Tomato, Corn, and Black Bean Salsa

Serves 12

1 can black beans, rinsed and drained
1 cup frozen corn, thawed
2 tomatoes, chopped
1/4 cup red onion, chopped
2 Tablespoons lime juice (or juice of 1 lime)
3 Tablespoons extra virgin olive oil
1 Tablespoon cilantro
salt and pepper

1.  In a large bowl, combine black beans, corn, tomato and onion.

2.  In a small bowl, combine the lime juice, olive oil, and cilantro.

3.  Pour the marinade over the vegetables.  Add salt and pepper as needed.

4.  Refrigerate at least 30 minutes before serving.

Serve with tortilla chips for dipping.

Pesto Pasta with Peas and Sundried Tomatoes

It's summer time and if you're anything like me, that means a lot of grilling, outdoor eating, and get-togethers with family and friends.  It's been a while since Mike and I have had a free weekend, and our schedule doesn't appear to be opening up any time soon.  Whether we are having company over to our house, or going to someone's house for dinner, I prefer to limit my time spent in the kitchen--it's too hot to spend hours cooking! 

Salads are perfect for hot summer days.  I love a good pasta salad--it's great as a side dish, and I enjoy taking the leftovers to work for lunch.  I made this pasta salad for a work party.  We were sending our interns off and celebrating a fantastic year with them.  Because of the incredible amount of food at the party, I ended up with a good amount of leftover pasta salad.  My boss loved it so much that she asked me to bring the leftovers to work.  She enjoyed this pasta salad for lunch a couple of times!

I used sundried tomatoes from Enduring Sun in this recipe.  They were incredible--so sweet they tasted like candy!

Pesto Pasta with Peas and Sundried Tomatoes

Serves 8-10

You will need:
1 (16 oz) box whole wheat pasta shells
1 cup sundried tomatoes
2/3 cup frozen sweet peas
1/3 cup pesto
1/8 cup extra virgin olive oil
salt and pepper to taste

1.  Cook the pasta shells to al dente, following the directions on the box.

2.  Drain noodles and transfer to a large bowl.

3.  Stir in sundried tomatoes, sweet peas, pesto, olive oil, salt and pepper while the pasta is still hot.

4.  Serve the pasta immediately or chilled.

Source:  Eat Yourself Skinny

Spaghetti with Apple Tomato Sauce

When Tina announced that this month's Crazy Cooking Challenge theme was spaghetti, I have to admit, I was a little disappointed.  To me, there's really nothing special about spaghetti.  It's such a quick and easy dish, one that is usually made when there are only a few minutes to make dinner.  Boil noodles, open a jar of sauce, heat it up and you've got dinner. Right?  Wrong!

Apparently there is a lot more to spaghetti than I thought!  As I began my search for the ultimate spaghetti recipe, I realized how many recipes there are for something I thought was so very simple.  When I came across Joanne's recipe, I knew I wanted to try it.  Her recipe is so different from any spaghetti sauce I've seen before.  It's simple.  No overload of spices, no hours of simmering.  Quick, easy, and delicious.  But wait...apples?  In spaghetti sauce?  That was way new to me, and so of course, I had to try it!

I'm thrilled that I tried this recipe.  Like I said, it's totally different from any spaghetti sauce I've had before.  The apples bring a totally new element into the tomato sauce by adding a bit of sweetness.  I forgot to top the sauce with the cheese before taking a picture, but the cheese added a bit of salty goodness to the sauce.  The combination was fantastic!

Voting has changed since previous challenges, and the Ultimate recipe winner is now chosen by the number of clicks to that recipe.  If you'd like to vote for me, I'd really appreciate it!  Just click on my the thumbnail picture of my recipe below (#83)  Thanks!

Spaghetti with Apple Tomato Sauce

Serves 4

You will need:
1 28-oz can of plum tomatoes (I couldn't find plum so I just used whole canned tomatoes)
1 Tablespoon olive oil
1 medium onion, chopped
1 teaspoon salt
3 tart apples (I used Jonathon), peeled, cored, and grated
1/2 pound spaghetti noodles, cooked
1 cup grated parmigiano-reggiano

1.  Pour the canned tomatoes into a food processor or blender and blend until smooth.  (I used my hand-held immersion blender, and it worked perfectly.)

2.  Pour the olive oil into a large skillet (or saucepan) and heat over medium heat.  Add the onions and saute until caramelized.

3.  Stir the tomatoes into the onions and season with the salt.  Bring to a simmer and cook for 5 minutes, stirring occasionally.

4.  Stir the grated apples into the tomato sauce and bring to a simmer again.  Cook for 15 minutes, stirring occasionally.  The sauce should thicken slightly and the apples should be tender.

Serve sauce over spaghetti noodles and topped with parmigiano-reggiano.

Source:  Eats Well With Others

BLT Pasta Salad

Bacon. Lettuce. Tomatoes.  It's the making of the perfect sandwich--but with a twist.  How about a BLT pasta salad?  Sound good?  Yeah, I thought so too! 

I made this salad for my work's Christmas party.  It made a huge bowl of salad, and since it was a potluck, we had plenty of salad left over.  It really worked out in Mike's and my favor because we got to enjoy this salad for a few more days.  This fresh salad "feels like summer", so I loved making it for a party in the winter...nothing like adding a taste of summer to a cold day!

BLT Pasta Salad

Serves 10-12

You will need:

1 pound corkscrew shaped pasta

1/2 cup milk
1 pound bacon (I used turkey bacon)
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme
1 clove garlic, minced
salt
pepper
1/2 cup mayonaise
1/4 cup sour cream
4 tablespoons chopped chives
1/2 head of lettuce, chopped

1.  Cook the pasta as directed on the box.

2.  Drain the pasta and toss it with the milk in the pan you cooked your pasta in.  Set aside.

3.  Fry the bacon in a frying pan until it's crispy.  Drain on paper towels.

4.  Discard all but 3 Tablespoons of the bacon drippings from the pan.  (If you use turkey bacon, you won't have much, so keep any drippings you do have.)

5.  Add the tomatoes, thyme, and garlic to the pan with the bacon drippings.  Cook over low heat until tomatoes are warm.  Season with salt and pepper.

6.  Crumble the bacon into small pieces.

7.  Stir the tomato mixture and bacon into the pasta.

8.  Mix the mayonaise, sour cream, and chives in a small bowl until well combined.  Season with salt and pepper, if needed.

9.  Mix the dressing with the pasta until the pasta is evenly coated.

10.  Stir lettuce into pasta until evenly distributed.  I layered my lettuce and pasta in the serving bowl instead of mixing it through the pasta.

Serve pasta salad at room temperature and refrigerate any leftovers.

Source:  A Bird and a Bean

Pasta with Roasted Tomatoes

It's that time of year that sweets treats and goodies are being offered at every turn.  As delicious as they are, I sometimes find myself craving something savory and healthier to make up for the sugar overload!  This is a delicious way to incorporate some healthy grains, vegetables, and meat into your diet.

Mike actually helped me prepare this dish!  I left some instructions on the counter for him and the meal was halfway finished by time I got home from work.  If Mike can make this meal, anyone can!

Pasta with Roasted Tomatoes

Serves 4

You will need:
6 cups cherry tomatoes, halved
1 shallot, halved and sliced thin
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
3 garlic cloves, sliced thin
1 teaspoon sugar
salt and pepper
1 pound lean ground turkey, browned (you can use ground beef too)
12 ounces whole-wheat penne
1/2 cup grated Parmesan cheese
1/4 cup shredded fresh basil

1.  In a bowl, toss tomatoes with the shallot, oil, vinegar, garlic, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

2.  Spread the tomatoes out on a baking sheet and roast at 350 degrees for 35-40 minutes, until the tomatoes skins have shriveled slightly.

3.  Remove the tomatoes from the oven and let them cool for 5-10 minutes.

4.  While tomatoes are roasting, bring 4 quarts of water to a boil.  Add the penne and 1 Tablespoon salt and cook until al dente, stirring often.

5.  Reserve 1/2 cup of the cooking water and then drain the pasta and return it to the pot.

6.  Add the tomatoes and ground turkey into the pot with the pasta.

7.  Add 1/4 cup of the Parmesan and basil and toss gently to combine.

8.  Before serving, add the reserved cooking water as needed to loosen the sauce.  Season with salt and pepper to taste, and sprinkle with the remaining 1/4 cup Parmesan. (I didn't have fresh Parmesan so I used Asiago instead)

Adapted from:  The America's Test Kitchen Healthy Family Cookbook

Cucumber Tomato Salad with Italian Dressing

Happy Labor Day!  I hope you are enjoying a day off and spending time with your loved ones!  If you're looking for an easy side dish to bring to a cookout today, this fresh salad certainly fits the bill!

I've had the opportunity to go to Romania 4 times for summer mission trips.  Each time I went, I was served a delicious cucumber and tomato salad.  The idea is so simple and tasty, yet I had never had it at home!  When I got home I started making this salad and it soon became a staple at our summer meals.  Typically I use a store-bought Italian dressing and drizzle it over the cucumbers and tomatoes but since I'm working with olive oil for these recipes, I decided to make a homemade Italian dressing to top this fresh summer salad.

Cucumber Tomato Salad with Italian Dressing

Serves 6, with some Italian Dressing left over

You will need:

1/2 cup vinegar
1/2 cup Extra Virgin Olive Oil
1 Tablespoon water
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
1-1/2 teaspoons dried oregano
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1/4 teaspoon basil
1 teaspoon parsley
1/2 Tablespoon salt
1 cucumber, diced
4 tomatoes, diced

1.  In a pint mason jar, combine vinegar, EVOO, water and spices.  Shake vigorously until well combined.

2.  Pour Italian dressing over diced cucumbers and tomatoes and refrigerate at least an hour before serving.

Refrigerate any remaining dressing.

Mixing the Italian dressing in a canning jar provides easy storage for any leftovers!

Disclosure – As part of the Foodbuzz Tastemaker Program, I received Crisco Olive Oils to try with my family and write about it. Opinions expressed are my own and are NOT influenced by monetary compensation.

Fiesta Chicken Soup

Fiesta Chicken Soup

I've found that we've been eating more soup in the past month or so than we did all winter!  We've had chili a few times, chicken noodle soup, and my newest soup creation, Fiesta Chicken Soup.  This soup was originally supposed to be a white chicken chili, but since we don't care for beans and some of the other ingredients, I ended up making something different.  My favorite part of this soup is that I made it in the Crock Pot, so it's a great meal for a busy day!  I think this soup is definitely something I'll be making again!

You will need:
2 chicken breasts
1 can (15 oz) diced tomatoes (mine had green peppers in it too, it was a can of tomatoes for chili)
1 can (10.75 oz) cream of chicken soup
1 cup chicken broth
1 Tablespoon dried onion
2 tsp chili powder
1-1/2 cups frozen corn
1/2 cup sour cream
1/4 cup cream cheese (I used Philadelphia cooking cream)

1.  Dice chicken into bite-sized pieces and place in Crock Pot.

2.  Pour diced tomatoes, cream of chicken soup, chicken broth, dried onion, and chili powder over chicken.  Stir to combine.

3.  Cook on low for 4-6 hours.

4.  30 minutes before serving, stir in frozen corn, sour cream, and cream cheese.  Cook on high until you're ready to serve.  Serve with crushed tortillas or shredded cheddar cheese.

BLT Pasta

When I saw this recipe on It's a Keeper, I thought it was something Mike and I would like!  Then, she won a Williams-Sonoma recipe contest with this recipe and I knew it had to be good!  I got some grape tomatoes for a great price so it was the perfect time to make this dinner.

As I was cooking, Mike commented several times about how good everything smelled.  Seriously, fried bacon, onions, garlic...you know something that smells this good is going to taste amazing!  And let me tell you, it certainly lived up to my expectations.  Since I can't leave recipes alone, I did make some minor tweaks, but this meal will definitely be made again soon!  (Actually it made enough for at least 2 meals for us, so we'll be enjoying it again in the very near future.)

BLT Pasta
You will need:

6 slices of bacon, cut into small pieces
1 medium onion, chopped
2 teaspoons minced garlic (or 4 chopped garlic cloves)
4 cups chicken broth
1-14.5 oz can diced tomatoes, drained
1/4 tsp salt
12 oz uncooked linguine pasta
4 oz cream cheese, cubed (I used Neufchatel)
2 Tablespoons dried parsley, divided
Halved grape tomatoes
Parmesan Cheese

1.  In a large skillet (I actually used my wok), cook bacon for 8-9 minutes, or until crisp.  Remove bacon and drain on paper towels.  Drain grease, leaving a small amount in the skillet.

2.  Add onion to skillet and saute until tender, 2-3 minutes.  Add garlic and saute for 20 seconds.

3.  Add in chicken broth, tomatoes, and salt.  Bring to a simmer.

4.  Add in bacon and pasta.  Simmer, covered, for 9-10 minutes, until pasta is al dente.

5.  Remove skillet from heat and stir in cream cheese, tomatoes, and 1-1/2 Tablespoons parsley.

6.  Cover and let it stand for 5 minutes, until sauce is thickened.

7.  Serve with Parmesan cheese and remaining parsley

Source: It's a Keeper