Extra-Easy Extra-Cheesy Homemade Pizza

 

 

I have cool recipe you’re kids will love. Perfect for a weekend family night. So easy to make . My family  loves this 4  cheese recipe, but, you can add any topping you like. You will need 5 x 1/2 inch pan.  The dough is easy to make.  Microwave very hot water , with bisquick , beat until dough forms, add a little garlic and parsley seasoning to it for some extra flavor. Once dough has form, press into grease pan. Add your ingredients and bake. So easy and very cheesy.

 

 

 

 

 

 

 

 

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Extra-Easy Extra Cheesy Pizza

Total Time:50 MINS

Ingredients

2 cups pizza or spaghetti sauce

1/2 cup of very hot water

4 cups of Bisquick

4 cups of shredded mozzarella , Asiago, Romano,Cheddar cheese

1 teaspoon of Italian seasoning

1 minced garlic clove

1 cup grated Parmesan cheese

1/2 cup minced fresh basil

1 minced garlic clove

2 tablespoons of olive oil or vegetable oil

Garlic and parsley seasoning 

{ You can add meat, onions or peppers to your pie. This version is ex-extra cheesy}

Directions 

 1.Heat oven to 425°F. Grease 1 (10 x 1-inch) pans or round cake pan with olive oil. In large bowl,  stir together Bisquick mix  and very hot water; beat 20-25 strokes until soft dough forms. 

2.In a bowl, combine tomato sauce with basil, garlic,oregano, and basil ; set aside.

3.Turn dough onto surface and dusted with Bisquick mix; gently roll in Bisquick to coat. Sprinkle in garlic and parsley seasoning, kneed dough until it is no longer sticky. And let sit for 5-8 Mins.

4.Press dough into the bottom of the pan, then on the side of the pan.

5.For EX-Extra cheesy-Spoon  a little sauce over the dough, sprinkle 1 cup of the cheese over. Then, spoon the remaining sauce and sprinkle the rest of the cheeses and the grated parm. on top.

If your adding meat onions or peppersReserve 1 cup of the mozzarella cheese. Sprinkle remaining  cheeses over crusts. Top with  desired  toppings and tomatoe sauce. Sprinkle with oregano and Parmesan cheese. Sprinkle with the reserved  cheese.

6.Place pan on the lowest rack, and bake for 20-25 Mins. or until crust is golden brown and cheese is melted. Take out , sliced and eat.


 

 

 

 

Capellini Tomato-Basil Chicken

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I have a delicious light pasta dish, that’s  only 350 cals per serving . Fresh chopped tomato, green onions , and basil. With saute chicken in Extra virgin olive oil. The smell of this beautiful dish will have your family bum-rushing the kitchen. Serve with a salad.

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 Capellini Tomato-Basil Chicken 

 

PREP TIME: 15-20 MIN

TOTAL TIME: 25 MIN

SERVING 4-6

Ingredients 

  • 3 cups of  boneless skinless chicken breasts, cut into strips

  • 2 cups of Chopped Green Onions

  • 2 cloves garlic, minced

  • 2 cups  chopped basil leaves

  • 2 1/2 cups of fresh peeled diced tomatoes Or 2 cans (14.5 ounces each) good quality diced 

  • 1/3 cup extra virgin olive oil

  • 1 box (16 Oz. Box) Capellini Or Angel Hair Pasta cooked and drained 

  • 1/4 cup grated Parmesan cheese

  • Salt & Pepper 

 

 Directions 

 

1.Cook pasta as directed on package. Drain; cover to keep warm

2.Heat 10-inch nonstick skillet over medium-high heat with olive oil. Add chicken and garlic; cook 5 to 8 minutes, stirring frequently, until chicken is no longer pink in center.

3.Stir in tomatoes,basil and green onions: Heat to boiling. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally.

4.Toss pasta gently with tomato mixture, and gently stir together. Sprinkle with cheese, a pinch of chives or green onions. Serve when ready.

 


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Copycat Panera’sTuscan style chicken soup

You’ll love every spoonful of this  Copycat  version of  Panera’s Tuscan style chicken soup.  Tender chicken breasts with , garlic, pepper flakes, tomatoes, and white beans. Makes this very easy, delicious low-fat copycat recipe just as good as the original!  With a 110 calories  per 1-cup serving and Fat :2 grams .



Copycat Panera’s Tuscan style chicken soup 

 
Total Time:40-45
Prep Time:12
Yield:7-8 
Cal:110 per 1-cup serving.
Fat :2 grams 
 

  

 Ingredients 

2 smoked bacon slices, chopped

2 1/2 cups of boneless chicken cut into 2-inch pieces

1/2 cup chopped onion

1 garlic clove minced

1 cup chopped plum tomato

2 tablespoons chopped fresh oregano

1/4 teaspoon black pepper

2 cups water

2 cups fat-free, lower-sodium chicken broth

2/3 cup uncooked orzo pasta

1 1/2 cups of  can white beans rinsed and drained

2 tablespoons chopped fresh flat-leaf parsley

1/4 teaspoon salt

1 teaspoon of red pepper flakes

2 tablespoon of low-fat cheese

Directions 

1.Cook bacon in a large saucepan over medium heat 7 minutes or until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside.

2.Add chicken to drippings in pan; sauté 6 minutes. Remove chicken from pan. Add onion and garlic to pan; cook 4 minutes or until tender.

3.Add tomato, oregano, and pepper; cook for 1 minute, stirring constantly. Return bacon and chicken to pan. Stir in 2 cups water and broth, scraping pan to loosen browned bits.

4.Bring to a boil. Add pasta and cook for 9 minutes or until al dente. Add, beans; cook 2 minutes or until heated. Remove from heat; stir in parsley, and salt. Top with some low fat cheese.


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