Chicken and Veggie Pizza

Bisquick

www.bettycrocker.com

2 cups Original Bisquick Mix
1/3 cup very hot water
3/4 cup spinach dip
1 cup chopped cooked chicken
1 medium tomato, seeded and chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
1 1/2 cups shredded mozzarella cheese (6 oz)

Move oven rack to lowest position. Heat oven to 450 F. Spray a 12-inch pizza pan with cooking spray.

In medium bowl, stir Bisquick Mix, very hot water and 1/4 cup of the spinach dip with fork until soft dough forms. Beat vigorously 20 strokes. Press dough in pizza pan, using fingers dipped in Bisquick Mix; pinch edge to form 1/2-inch rim. Bake 7 minutes.

Spread remaining 1/2 cup spinach dip over partially baked crust. Sprinkle with chicken, tomato and mushrooms. Sprinkle with cheese.

Bake 12 to 15 minutes or until crust is brown and cheese is melted.

Note: I sauteed the mushrooms in hot skillet with 1/2 tablespoon olive oil for about 3-4 minutes.

I also think that the oven temperature was too high considering that the oven rack was moved to the lowest position so the crust baked completely and it was brown at the bottom. If I baked it for 12-15 minutes, the pizza would have burned but every oven is different. I did baked it for 7 minutes as the recipe said and then, added the remaining ingredients on top and baked it at 325 F until the cheese was melted. No need to bake longer since the crust was completely cooked.

Cilantro Jalapeno Cream

Sunset Cookbook

1 cup minced cilantro
1 cup reduced-fat sour cream or reduced-calorie mayonnaise
2 fresh jalapenos chilies, seeded and minced
2 tablespoons lime juice
Salt

Makes 1 1/3 cups

Note: Very good with Beef Kebabs

Salsa Fresca

Sunset Cookbook

3 large ripe tomatoes, diced
1/2 cup chopped cilantro
1 small onion, chopped
5-7 tablespoons seeded, minced fresh hot chilies (I use serranos or jalapenos)
3-4 tablespoons lime juice
Salt

Mix all the ingredients and refrigerate.

High Fiber Banana Cookies

I found a very healthy recipe on Pinterest using bananas, rolled oats and chocolate chips. I decided to add more ingredients to increase the heartiness to this cookie without sacrificing the healthy part.

1 very ripe medium banana, mashed
2 tablespoons honey
1/3 cup rolled oats
2 tablespoons each: flaked sweetened coconut, oat bran, wheat bran
1 tablespoon flax seed flour
1/8 cup semi-sweet chocolate chips
1/4 cup chopped pecans

Mix all the ingredients. Spray a cookie sheet with non-stick cooking spray. Place the cookie batter by tablespoons using a scoop and flatten slightly with your fingers if you want.

Bake in a preheated 350 F for 10 minutes. Remove to a wire rack to cool completely.

Sausage Lentil Soup

Taste of Home, Big Book of Food

www.tasteofhome.com

1/2 lb bulk Italian sausage, cooked and drained

Add:

1 large onion, chopped
1 medium green pepper, chopped
1 big carrot, chopped
2 cans (10 1/2 oz each) chicken broth
1 can (14 1/2 oz) diced tomatoes, undrained
1 cup water
1 garlic clove
1 teaspoon salt (or less)
1/2 teaspoon pepper
3/4 cup dried lentils, rinsed

Add all the ingredients to the cooked sausage and simmer covered for 60-70 minutes or until lentils are tender.

Makes 6-8 servings (2 quarts)

                                                                              Kathy Anderson

                                                                              Wyoming


                                                                   

Crock-pot Creamy Salsa Chicken

www.food.com

www.sweetlittlebluebird.com

3 lbs chicken breast
16 oz jar salsa of choice (not sweet)
1 (15 oz) can of corn
1 (15 oz) can black beans, drained and rinsed
2 tablespoon lime juice
1/3 cup chopped jalapenos (fresh or canned)
8 oz block cream cheese, regular

Toppings (Optional)

Grated cheese
Chopped green onions
Chopped fresh cilantro
Lime wedges

Spray Crock-pot with non-stick cooking spray. Place chicken on bottom. Place salsa, corn, black beans, lime juice and jalapenos on top. Cook on High for 4-5 hours or until chicken is tender. Reduce to Low and place cream cheese on top and allow to melt for 20  minutes. Then stir/blend. Serve over rice. Add some toppings if you like.

Note: I added 1 cup water with the salsa before cooking the chicken because my husband does not like cream cheese or thick sauces. I also shredded the chicken into big chunks.

Cristina's Blueberry-Orange Biscuits

I love Bisquick so I am always trying to look for new recipes. I came up with this one after thinking about how yummy the savory biscuits that I make are but I needed a sweet version. This is the one that passed my husband and twins test without any hesitation.

1 1/2 cups Bisquick Mix
2/3 cup milk
1/4 cup sugar
1/2 cup fresh or frozen blueberries (do not thaw)
Grated orange rind of 1 1/2 medium-size oranges
1/2 teaspoon vanilla extract

Glaze:

3/4 cup powdered sugar
1 1/2 Tablespoons freshly squeezed orange juice

Optional:

1 teaspoon poppy seeds for batter and 1/8 teaspoon for glaze

Mix the Bisquick mix and sugar. Add the milk, grated orange rind and vanilla and combine well.

Preheat the oven to 400 F. Meanwhile, greased a baking sheet with some butter.

Add the blueberries to the batter folding them in very carefully to avoid too much staining. Fresh blueberries work better for this but if you use frozen ones it is fine, the biscuits will be yummy no matter what.

Make mounds of batter on the baking sheet trying to leave the blueberries on top or inside the batter not at the bottom.

Bake for 12-14 minutes depending on the size of the biscuits. Remove them from the baking sheet to a wire rack and glace them when they are still a little warm.


Makes 10-12 medium-size biscuits


Note: If using the poppy seeds, add them to the batter when combining with the milk and remaining ingredients.

For the glaze, add them to the sugar before adding the orange juice.

Blueberry and Nectarine Cobbler

1 1/4 cups Bisquick
1/2 cup sugar
1/2 cup butter
1/2 cup milk
Grated lemon peel of 1 lemon
1 cup fresh or frozen blueberries
1 nectarine cut into wedges (you can use a peach instead)

Topping:

1/4 cup sugar
1/2 teaspoon cinnamon

Melt the butter in the microwave in an 8 x 8-inch square baking pan. Make the batter using the Bisquick mix, sugar and milk. Add the grated lemon peel. Pour the batter on top of the melted butter.

Place the fruit on top of the batter arranging the fruit in even layers. Sprinkle with the blueberries.

Mix the topping ingredients and sprinkle on top of the fruit.

Bake at 350 for 30-40 minutes or until a toothpick inserted comes out clean.

Makes 6 -9 servings

Note: This is a Betty Crocker recipe done on the grill. I added the lemon peel as my personal touch.

Fish and Vegetable Packets

This is a really good Kraft recipe. I used Lite Balsamic Vinaigrette instead of the Kraft Lite House Italian Dressing.

www.kraft.com

1/2 cup basil leaves, unpacked and divided
1 zucchini, finely sliced
1 halibut fillet (1 lb) cut crosswise into 4 pieces
1 cup cherry tomatoes, halved
1/4 cup Kraft House Italian Dressing

Set the grill on medium heat. Set aside 1/4 cup basil leaves. Cut the remaining 1/4 cup finely chopped.
Divide the zucchini among 4 pieces of heavy-duty aluminum foil, place the fish on top, sprinkle with the chopped basil and tomatoes.

Double the aluminum foil forming 4 packets. Grill for 10-15 minutes or until the fish flakes easily with a fork. Open the packets carefully; sprinkle with fresh basil leaves.

Makes 4 servings

Note: I cooked the fish on Low for 20 minutes and I used tilapia instead of halibut. Since halibut is thicker, I recommend cooking it for 25 minutes on Low. I also sprinkled the fish and vegetable with salt and freshly ground black pepper before making the packets.

Zucchini Delight

The casserole Queens Cookbook by Crystal Cook and Sandy Pollock

8 cups sliced zucchini (about 2 1/2 lbs)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked long-grain white rice
1 cup sour cream
1 cup sharp Cheddar cheese, shredded
2 tablespoons grated Parmesan
1/4 cup seasoned breadcrumbs
2 large eggs, slightly beaten
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan for top

In a large pot over medium-high heat, place the zucchini, onions and chicken broth. Bring to a boil. Cover, reduce the heat to low and simmer for 20 minutes or until the vegetables are tender. Drain well, transfer to a large bowl, and partially mash the vegetables,

Add the rice, sour cream, Cheddar cheese, Parmesan cheese, eggs, breadcrumbs, salt and pepper and stir gently to combine. Spoon the mixture into a 13 x 9-inch baking pan sprayed with non-stick cooking spray.
Sprinkle with 2 tablespoons Parmesan cheese.

Bake at 350 F for 30 minutes or until top is golden brown.

Makes 6-8 servings

Note: I added 1 extra cup of cooked rice, more salt and pepper before baking.

Oatmeal Cranberry White Chocolate Chunk Cookies

Ocean Spray Craisins (dried cranberries)
Special thanks to Jane Cleghorn

2/3 cup butter or margarine, softened
2/3 cup brown sugar, packed
2 large eggs
1 1/2 cups Old-fashioned oats (I use quick-cooking)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup Craisins -dried cranberries
2/3 cup white chocolate chips or chunks

Preheat oven to 375 F. Beat margarine or butter and sugar together. Add eggs, mixing well. Add oats, flour, salt and baking soda while mixing well. Stir in craisins and white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen

Note: I generally need to add about 1/4 cup oats and also up to 1/4 cup flour. Add slowly until they come out like you would like. I like to be a rounded cookie and not flat on cookie sheet.

Lean Citrus Salmon in a Packet

4 salmon steaks, skin on

Sauce:

1/4 cup reduced-fat sour cream
1/4 cup fresh orange juice
1 tablespoons fresh lemon juice
1-2 tablespoons chopped  fresh cilantro or fresh parsley, fresh dill
2 cloves garlic, pressed
1/4 cup olive oil
1 teaspoon sugar
1 teaspoon white wine vinegar
Salt and black pepper to taste

Mix the sauce ingredients in a small bowl.

Place 4 pieces of heavy-duty aluminum foil on the kitchen counter. Place 1 salmon fillet on each piece of foil. Season to taste with salt and black pepper.

Distribute the sauce mixture evenly among the four pieces of fish. Wrap each salmon with the sauce like a packet. Cook on the gas grill at medium-low heat for 11-15 minutes depending on the thickness of the salmon steaks.

Let it rest for a couple of minutes and serve immediately.

Serves 4