Pesto Pizza

And pizza #2 for you, Pesto Pizza.

Same instruction as the BBQ Chicken Pizza...

Get yourself a roll of that premade pizza dough. Spread it out on whatever pan it fits on. Follow the baking instructions on the package, if it says to prebake, then prebake.

Chop up some BBQed (or in my case, skillet cooked) chicken, red bell pepper, and artichoke hearts.  Mince some garlic.

Spread some pesto sauce all over the dough.

Sprinkle/Layer on the diced chicken, red bell pepper, garlic and artichoke hearts. Then put your cheese on top. Bake per instructions on dough package.

Again, the toppings are:

BBQ/Cooked chicken

Pesto Sauce

Red Bell Pepper

Minced Garlic

Cheese (Mozz works best)

This was, as was the other pizza, nothing short of delicious!  And super easy!

BBQ Chicken Pizza

Sometime ago, back in September I think, I made some pizzas.  And man were they good!  So I thought I'd share with you what I put on them.

First up is the BBQ Chicken Pizza

Get yourself a roll of that premade pizza dough.  Spread it out on whatever pan it fits on.  Follow the baking instructions on the package, if it says to prebake, then prebake.

Chop up some red onion, and BBQed (or in my case, skillet cooked) chicken.

Spread some BBQ sauce all over the dough.

Sprinkle/Layer on the diced chicken, red onion, and bacon bits (the real stuff).  Then put your cheese on top.  Bake per instructions on dough package.

Again, the toppings are:

BBQ/Cooked chicken

BBQ Sauce

Red Onion

Bacon crumbles

Cheese (Mozz works best with a little bit of cheddar)

and I had every intention of putting chopped up cilantro on after it baked, but forgot.  Oops.

This was nothing short of delicious!

Sweet Potato Bread

The turkey is unstuff, unlike the full bellies.  Leftovers are put away and eaten again the next day.  But what about those 6 cups of leftover mashed sweet potatoes?  Me, well, I could eat it all the time.  Until I was sick of it, then I couldn't.

So why not make use of the leftovers that seem to grow and not disappear.  Enter:  Sweet Potato Bread.

Ingredients:
1 1/2 cups white sugar
1/2 cup vegetable oil
2 eggs
1 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup water
1 cup cooked and mashed sweet potatoes
1/2 cup chopped pecans (I opted no for the nuts)

Instructions:

1. Combine sugar and oil; beat well.  Add eggs and beat.  Combine flour, baking soda, salt, cinnamon and nutmeg.  Stir flour mixture into egg mixture alternately with water.  Stir in sweet potatoes and chopped nuts.
2. Pour batter into greased 9x5" loaf pan (or 2 small loaf pans).  Bake at 350F (175C) for about one hour.

When doubling recipe, don't forget to double all the ingredients.  Oops, I missed doubling the eggs, and maybe possibly the water too.

For the real recipe and additional reviews, go here.

Taco Soup

Low cal, low fat, and full 'o flavor!  Trust me, this will turn into your trusty, easy fall/winter vegetable soup.

1 can Staggs 99% fat free turkey ranchero chili
1 can black beans
1 can pinto beans
1 can diced tomatoes
3 cans low sodium chicken broth
2 tbs taco seasoning
2 zucchinis, sliced
2 yellow squash, sliced
1 cup baby carrots
1 can diced green chilies
1 onion, chopped

Mix and simmer for about 30 minutes.

2 cups = 1 WW point

Peanut Butter Chocolate Dessert

My mom made this sometime over the summer when she had guests over.  Let me tell you, peanut butter and chocolate is, like, the best combination ever!  And I could have eaten the whole entire pan.  But I didnt, just 3 pieces.


Peanut Butter Chocolate Dessert
Serves 12-16
Prep time: 20 min
Chill time: 3 hrs.

20 Oreo cookies (divided 16 and 4)
2 Tblsp softened butter

Crush 16 cookies; toss with the butter. (If you use a ziplock bag for crushing and mixing the clean up is a cinch.) Press into a 9X13 ungreased pan.

Filling 1:
1- 8 oz, softened cream cheese
1/2 cup peanut butter
1 c. powdered sugar
1- 16 oz. container of cool whip (divided)

In a large mixing bowl, cream together the cheese, sugar, and peanut butter. Fold in half of the cool whip. Spread over the crust.

Filling 2:
15 miniature Peanut Butter Cups, Chopped ( I 1/4 them)

Sprinkle over peanut butter filling.

Filling 3:
1 cup milk
1 pkg. (3.9 oz) instant choc. pudding mix.
1/2 cup powdered sugar
Cool Whip

In a bowl, mix together the milk, pudding mix, and powdered sugar on low speed for two min. Fold in the remaining cool whip. Spread over the other two fillings. Crush the remain 4 cookies and sprinkle over the dessert.

Cover and chill for 3 hr.

From 2008 Taste of Home Prize Winning Recipes