Zucchini Pizza Casserole

I saw this in Pinterest and was really intrigued. Pizza with less guilt?! Yes! I was discussing this recipe with my mother-in-law last night. I totally thought the recipe was on here but I couldn't find it. So sorry for the delay...its here now and you will be so glad you tried this. As we were talking about the pizza properties of it I realized this really is more of a casserole and not really a pick it up pizza. This has all the really yumminess of pizza without the pick it up quality. So its not really a crusty friend but it does nicely when you want less guilt. The post promises you will want to "eat the whole thing." I really enjoyed her post I think my favorite was holy Zac Efron :).  Where promised this definitely delivered!  We LOVED this recipe. It was pretty easy, though my mil pointed out she used a salad spinner to drain it which is GENIUS! I'm stealing it! Hope you enjoy it as much as we did. 11/10

I should also note that I created a onion/pepper topping that is YUMMY! I start with one large onion sliced and a small handful of sliced peppers (I have them pre-frozen from when they go on sale). I heat up a little bit of olive oil in a skillet and throw the peppers and onions in there and sauté until they're nice and caramelized. At the very end I add just a smidgen of balsamic vinegar and place them on my pizza. SO good!

Zucchini Pizza Casserole

INGREDIENTS:

4 cups grated zucchini
1/2 teaspoon salt + pepper, to taste
2 eggs
1-2 cups grated mozzarella cheese, divided
1/2 cup grated cheddar cheese, divided
1/4 cup grated parmesan cheese (I used the cheaper stuff)

(or I just use the Kroger brand pizza cheese and go by my preference of how much guilt I want)

3/4 cup pizza sauce
any desired pizza toppings: pepperoni, sausage crumbles, olives, peppers, onions, etc.

DIRECTIONS:

Grate zucchini and measure out 4 cups. Sprinkle salt over zucchini and let sit for 10 minutes. Ring out zucchini to remove any excess water. Preheat oven to 400 degrees. Spray 9x13 glass dish with non stick cooking spray and set aside. Mix drained zucchini with pepper, eggs, 3/4 cup mozzarella cheese, 1/4 cup cheddar cheese and parmesan cheese. Stir to combine and spread evenly into prepared baking dish. Bake 20 minutes. Remove from oven and top with pizza sauce, remaining cheeses and any desired pizza toppings. Bake 15 more minutes and remove. Cool 5 minutes before cutting and serving.

via laurenslatest.com

Orange & Cranberry Oatmeal

We tried an oatmeal packet from Target recently that is cranberry orange. It's really tasty but I love the texture of homemade oatmeal. Found this recipe on food.com and was thrilled with how yummy it is. Very yummy, vibrant winter flavors. The mandarins seem like they'd be odd but they are pleasant bursts of orange. And compliment the chewy cranberries and bit of cinnamon. I added extra cranberries and didn't think it needed any more sweetening. 10/10

Ingredients:

2 cups water

4 Tbsp. Orange juice concentrate

1 1/4 cup quick cooking oats

1/3 cup dried cranberries

1 (11 oz) can mandarins drained

3 Tbsp brown sugar

1/2 tsp cinnamon 

1/4 cup chopped almonds (optional)

Directions:

1. In large saucepan bring water a and orange juice concentrate to a boil.

2. Stir in the oats and return to a low boil for 2 minutes.

3. Remove from heat and add cranberries, mandarins, brown sugar, cinnamon annd chopped nuts.

Asian Sesame Chicken Salad

via: http://www.thirtyhandmadedays.com/2013/05/copycat-panera-asian-sesame-chicken-salad/

Found this recipe on Pinterest. And it is GOOD! Love the sauce on the chicken and love the dressing. You can play with the toppings and add lots of yummy things.

Ingredients

• 1 head romaine lettuce
• 1 bag baby spinach
• 2 chicken breasts
chicken marinade
• 2 Tbsp soy sauce
• 1 tsp sesame oil
• 2 tsp brown sugar
• 1/2 tsp minced garlic
• 1/4 tsp garlic powder
Dressing
• 1/2 C rice vinegar
• 1/4 C sugar
• 2 Tbsp canola oil
• 2 tsp sesame oil
• 1/2 tsp salt
• pepper to taste
• 1 tsp sesame seeds, toasted
Garnish
• chopped cilantro
• 1 11 oz. can mandarin oranges, drained
• 1/3 C sliced almonds
• wonton strips (I use chow mein noodles)
• Instructions

• Combine chicken marinade ingredients together and marinade chicken for 30 minutes.
• Grill chicken and allow to rest for 5 minutes. Cut into slices
Dressing
• Combine ingredients together and shake until combined
Salad
• Add together lettuce and spinach. Top with chicken, salad dressing and garnishes.

French Onion Au Jus

We needed a quick Au ju to go with our roast beef sandwiches. I was feeling French onion soup and made up this twist of both based on a better homes recipe. SO yummy! Pick out the onions and serve on the warm roast beef sandwich. SO SO good! 10/10! Would eat over and over! Serves 2-4

2 TBSP butter

1/2 onion sliced thin and cut in half

2 cups water

2 tsp. beef bouillon 

2 TBSP worchetershire sauce

Dash pepper

Melt buttet in a saucepan. Add onions and cook on medium-low heat until golden and soft. (About 8 minutes). Add water, bouillon, worchetershire and pepper and bring to a boil. Reduce heat, cover and simmer 8-10 minutes. Add pepper and bouillon to taste. 

Cream of Whatever (dry)

I LOVE homemade cream of whatever! But have found it difficult to do the whole freeze/ use in time thing going on with the wet stuff. This is a great option I found on pinterest via 1orangegiraffe.blogspot.com. You can play with any of the flavor/ spices and it is REALLY good! I'm thinking of subbing cornstarch for flour next time. :)

Cream of "something" soup recipe

1 cup non-fat dried milk

3/4 cup cornstarch

1/4 cup bouillon (if you have cubes you have to smash them up)
  You can use whatever kind you like (ie, beef, veggie)

4 Tablespoons freeze dried minced onions (I used the minced onions from Sam's Club)

1 teaspoon dried basil

1 teaspoon dried thyme (I couldn't find the thyme so I used dried parsley instead)

1 teaspoon pepper

(For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick)

Taco Seasoning

• 2 TBSP chilli powder 
• 2 tsp. corn starch
• 2 teaspoons Mexican oregano
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon coarse salt or 1/2 teaspoon fine/table salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon cayenne pepper or red pepper flakes, optional.
• 
  
• 
  
• Combine all the seasonings together in a jar and shake until well mixed.
• Use 1 - 2 tablespoons seasoning mix for every pound of ground beef plus 1/2 - 2/3 cup water.
• You can tweak the seasoning to suit your own tastes. I went easy on the salt so you can salt and pepper to taste.

Lighter Chicken Pot Pie

Lighter Chicken Potpie

Ingredients

• 2 bone-in, skin-on chicken breast halves (12 to 14 ounces each) or leftover chicken
• 3 tablespoons olive oil
• 2 carrots, sliced 
• 2 stalks celery sliced
• 1 medium onion, finely chopped
• 1/4 teaspoon dried thyme leaves
• 1 cup frozen mixed veggies
• 2 red potatoes diced small
• 1/2 frozen peas
• 1/4 cup all-purpose flour
• 2 1/2 cups low-fat (1%) milk
• 6 phyllo sheets (each 12 by 17 inches), thawed

Instructions

1. Cook chicken and cut up into small pieces or cut it and then cook it. Whatever floats your boat.
2. Heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, celery, potatoes and thyme; season with salt and pepper, and cook until crisp/ tender, add frozen veggies and cook 5-10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
3. Remove from heat; stir in chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
4. Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.