Chicken-Bacon Alfredo Pizza Rolls

Chicken-Bacon Alfredo Pizza Rolls make a quick and easy dinner any night of the week – and it’s one that kids and adults alike will gobble up!

Chicken-Bacon Alfredo Pizza Rolls make a quick and easy dinner any night of the week - and it's one that kids and adults alike will gobble up!

Can I tell you about my Tuesday night?  It was one of those days, if you know what I mean.  You know, one of those days when nothing goes as planned.

I was attempting to photograph my Apple Butter Ice Cream in the short window of time I had between work and no remaining natural light.  Simultaneously, I was melting some chocolate for a snacky recipe I’m hoping to share next week, and trying to finish dinner prep.

First, the ice cream melts into a soupy mess before I get any good shots.

While I was fooling with the ice cream, I lost track of the chocolate.  I left it over the heat for too long and it completely seized up.  If there’s one thing I hate, it’s wasting good chocolate.

And to cap off my good luck, when I checked my crock pot, the liquid had all completely evaporated, leaving my beef roast a tough, dried up disaster.

Fortunately, I was at least able to salvage meal time by using a can of Pillsbury pizza dough to make these Chicken-Bacon Alfredo Pizza Rolls.

Chicken-Bacon Alfredo Pizza Rolls make a quick and easy dinner any night of the week - and it's one that kids and adults alike will gobble up!

I almost always have pre-cooked/shredded chicken hanging out in my fridge, so I filled my rolls with a little of that, some pre-cooked Hormel bacon (one of my new faves – we’ve been buying it in bulk at our local Sam’s Club), and some mozzarella cheese – and served them with a side of Alfredo sauce for dipping.

Doodle loved them!

Chicken-Bacon Alfredo Pizza Rolls make a quick and easy dinner any night of the week - and it's one that kids and adults alike will gobble up!

I’ll be honest, the true taste-test around our house is whether or not it’s kid-approved.  If the photo below (totally not posed, Doodle stuck his hands in the picture while I was still trying to photograph) gives you any indication, he really, really liked them!

Chicken-Bacon Alfredo Pizza Rolls make a quick and easy dinner any night of the week - and it's one that kids and adults alike will gobble up!

Chicken-Bacon Alfredo Pizza Rolls

Chicken-Bacon Alfredo Pizza Rolls

Ingredients

  • 1 roll refrigerated Pillsbury pizza dough
  • 3/4 cup cooked chicken, shredded
  • 5 slices Hormel bacon, cooked and crumbled
  • 1 cup mozzarella cheese
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons grated Parmesan cheese
  • 1 cup Alfredo sauce

Instructions

  1. Preheat oven to the heat specified on your pizza dough package. Unroll the dough and, using a pizza cutter, slice the dough into 15 squares.
  2. Sprinkle each square with chicken, bacon and cheese - don't overfill or you'll have a hard time rolling up your dough. Carefully fold up the corners of the pizza squares and pinch to make sure each ball is sealed shut. Place the rolls seam-side down in a lightly greased pie pan.
  3. Brush the tops of the rolls with 1 tablespoon of olive oil, and then sprinkle with the garlic powder, Italian seasoning, and Parmesan cheese.
  4. Place pan into preheated oven and bake for 15-20 minutes, or until the tops of the rolls are golden brown.
  5. Serve with warmed Alfredo sauce for dipping.
http://kitchenmeetsgirl.com/chicken-bacon-alfredo-pizza-rolls/

XO, Ashley

 

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Easy Cheesy Turkey Chili Mac

This super quick Easy Cheesy Turkey Chili Mac comes together in 30 minutes with the help of Ragú Traditional Sauce.

This super quick Easy Cheesy Turkey Chili Mac comes together in 30 minutes with the help of Ragú Traditional Sauce.

I’m not sure how or when I got the idea stuck in my head that as soon as Doodle got a little bit older, things would get “easier” around my house.  I mean, surely when you’re no longer sterilizing bottles or changing diapers, you end up with all kinds of free time on your hands, right?  And bonus free time when your kiddo can get himself through the shower, into pajamas and teeth brushed all on his own.  With all of this “extra” time, I can now sink into my favorite flower chair for a quiet 30 minutes after work.  Maybe read a few pages of a good novel, casually sip a glass of red wine.

Other parents of school-aged children are probably chuckling as they read this.

In the approximate 30 minutes of “free time” I have after work, we’ve got to fit in first-grade homework, after-school snack, changing clothes (Doodle, not me), and driving to karate class.  Four.nights.a.week.  By the time we get home, it’s 6:45, and preparing a time-consuming meal is out of the question – not just because of my growling stomach, but for my sanity as well.

This Easy Cheesy Turkey Chili Mac can be on my table in just 30 minutes, and is a crowd-pleaser for parents and kids alike.

This super quick Easy Cheesy Turkey Chili Mac comes together in 30 minutes with the help of Ragú Traditional Sauce.

And despite our crazy schedules, we make it a priority to always sit down at the table and eat as a family.  Ragú is one of those comfort foods for me – it brings me back to my own childhood, sitting around the table with my family, dishing about our day with a healthy, yummy meal.

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Ragú has the authentic Italian taste that families love, and there is always a variety of great tasting, quick and easy to make family favorite recipes with it.  Moreover,  each jar of Ragú® Old World Style® Traditional Sauce is made with 11 juicy tomatoes, making it its richest, thickest recipe.

If you’re looking for more quick, easy and delicious recipes, visit  Ragú on Facebook, and check out their wonderful dinner ideas. 

Easy Cheesy Turkey Chili Mac

Easy Cheesy Turkey Chili Mac

Ingredients

  • 1 lb. ground turkey
  • 2-3 garlic gloves, minced
  • 1 Tbsp. Italian seasoning
  • 3/4 tsp. onion powder
  • 1/2 tsp. dried basil
  • 1/4 tsp. crushed red pepper flakes (optional)
  • 1 (24-ounce) jar Ragú® Old World Style® Traditional Sauce
  • 1 can (15-ounce) diced tomatoes
  • 2 cups uncooked elbow macaroni
  • 1 can (15-ounce) kidney beans, drained and rinsed
  • 1 cup shredded cheese (I used cheddar)

Instructions

  1. Brown turkey with minced garlic in a large skillet over medium-high heat for 5-7 minutes. Drain; then add in Italian seasoning, onion powder, basil, and red pepper flakes (if using). Sauté spices with the meat for about 30 seconds.
  2. Add Ragú® Old World Style® Traditional Sauce and diced tomatoes to the meat mixture and
  3. bring to a boil. Reduce heat to a simmer, and add macaroni and kidney beans. Cover and simmer for 20 minutes or until macaroni is tender. Stir occasionally.
  4. When the macaroni is tender, sprinkle with cheese, replace cover and let stand until cheese is melted.
http://kitchenmeetsgirl.com/easy-cheesy-turkey-chili-mac/

Tell me…how do you feel about a trip to Italy?  You can hop over to http://www.ragusweeps.com/ to enter the Ragú Sweepstakes for a chance to win great Authentic Italian themed prizes and a grand prize trip to Italy for a family of four. 

NO PURCHASE NECESSARY.  Legal residents of the 50 United States (D.C.) 18 years and older.  Ends 5/6/14.  To enter and for Official Rules, including odds, alternate method of entry, and prize descriptions, visit www.RaguSweeps.com.  Void where prohibited.

This is a sponsored conversation written by me on behalf of Ragú®. The opinions and text are all mine.


XO, Ashley

 

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85 Slow-Cooked Recipes

85 Slow-Cooker RecipesFrom breakfast to dessert & every meal in between, we’ve rounded up 85 of the best slow-cooker recipes to keep your crock pot busy all year long!

85 Slow-Cooker Recipes

 

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35 Healthy Meatless Dinner Recipes

35 Healthy Meatless Dinner Recipes | KitchenMeetsGirl.com

A couple of weeks back we shared 90 of the Best Healthy Dinner Recipes.  Well we didn’t want to leave out all of the delicious meatless healthy meals as options to eat better in 2014!

We’ve rounded up another great collection of recipes to add to your dinner rotation!  Give these delicious healthy meatless meals a try & I bet you’ll never even miss the meat!

Enjoy these 35 Healthy Meatless Dinner Recipes

 

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Apple Butter Pizza with Prosciutto and Arugula

The slight sweetness of apple butter combines perfectly with the saltiness of prosciutto in this Apple Butter Pizza with Prosciutto and Arugula.  It’s our new favorite for pizza night!

The slight sweetness of apple butter combines perfectly with the saltiness of prosciutto in this Apple Butter Pizza with Prosciutto and Arugula.  It's our new favorite for pizza night!
So I get it.  You might be saying apple butter?  On pizza?  That’s pretty much what the Tall Boy said, too.  And then he tried this.  And let me tell you, Apple Butter Pizza with Prosciutto and Arugula = a good thing.  A really really good thing.

So good, in fact, we’ve had it twice in the last week.

I almost always have a jar of apple butter hanging out in my fridge, since my 6-year old loves to slather it on toast and bagels (and, I might have been known to eat some right off the spoon, but that’s just between you and me, okay?).  I also love using it in appetizers , for sandwiches, and for breakfast, but today we’re talking about pizza.

The slight sweetness of apple butter combines perfectly with the saltiness of prosciutto in this Apple Butter Pizza with Prosciutto and Arugula.  It's our new favorite for pizza night!

For this recipe, I used my homemade whole wheat pizza dough.  Personally, I love the nuttiness of the whole-wheat dough paired with the sweet apple butter.  That said, the apple butter wasn’t nearly as sweet on this as I had anticipated. There was definitely a hint of sweetness, but paired with the smokiness of the proscuitto and the peppery arugula, it was simply perfect.

The slight sweetness of apple butter combines perfectly with the saltiness of prosciutto in this Apple Butter Pizza with Prosciutto and Arugula.  It's our new favorite for pizza night!

The pizza that is absolutely, unequivocally the best pizza I’ve ever eaten.  Well, until the next time I made a homemade pizza, because I’m fickle that way.

Apple Butter Pizza with Prosciutto and Arugula

Apple Butter Pizza with Prosciutto and Arugula

Ingredients

  • one whole wheat pizza crust (homemade or store-bought)
  • 2 tablespoons olive oil
  • 1/2 cup Musselman's Apple Butter
  • kosher salt and fresh ground pepper
  • 8 ounces fresh mozzarella, sliced super thin
  • 6 ounces prosciutto
  • 1 bunch fresh arugula
  • 1/2 cups shaved Parmesan or Asiago cheese

Instructions

  1. Preheat oven to 500.
  2. Drizzle dough with olive oil and sprinkle with kosher salt. Spread apple butter all over the dough and again, sprinkle with salt.
  3. Lay mozzarella slices over the top of the dough. Sprinkle with salt and freshly ground pepper. Bake for 8 to 12 minutes, or until crust is golden brown.
  4. Remove from oven and lay prosciutto over the hot pizza. Right before serving, sprinkle on arugula and Parmesan/Asiago cheese.
http://kitchenmeetsgirl.com/apple-butter-pizza-with-prosciutto-and-arugula/

And guess what? I get to give one of YOU a really awesome prize pack from Musselman’s.  It includes a jar of Musselman’s Apple Butter, a Grillware Pizza Tray and a recipe card for Caramelized Onion Bacon Pizza.

MM Apple Butter Reader Giveaway

How to enter:

Enter via the Rafflecopter form below. Sometimes the form takes a few minutes to load. You will need to login to the Rafflecopter form using your email address. Be sure to use an email address you check often, as that is how you will be notified if you win.

Fine Print:
You must be 18 years or older to enter. Giveaway runs through February 3, 2014. Winner will be notified via email within 48 hours of the end of the giveaway and has 48 hours to respond to said email or a new winner will be chosen.

a Rafflecopter giveaway

Good luck, and thanks for entering!

Looking for more apple butter recipes?  You can download this apple butter recipe e-book from Musselman’s here: http://bit.ly/1iW37l1.

Disclaimer: this post was sponsored by Musselman’s Apple Butter, but all opinions are 100% mine.

XO, Ashley

 

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Slow Cooker Potato Soup

This Slow Cooker Potato Soup is creamy and comforting, and requires little effort – it’s the perfect weeknight meal for a chilly night!

This Slow Cooker Potato Soup is creamy and comforting, and requires little effort - it's the perfect weeknight meal for a chilly night!

It’s been cold here this week, and yesterday Doodle came home from school with a slight fever and rosy, pink cheeks.  We heard that 60 kids at his school were out with the flu last week- so we’re keeping our fingers crossed that this virus doesn’t make it to our house.  I’ve already had the crud twice since October, and I’m quite sure that’s my quota for the year.

In the meantime, we’re loading up on this slow cooker potato soup.

 

This Slow Cooker Potato Soup is creamy and comforting, and requires little effort - it's the perfect weeknight meal for a chilly night!

I love using herbes de provance in my potato soup – it’s a wonderful blend of flavors, including rosemary, basil, and lavender, among others.  You should be able to locate it in the spice aisle at your local market.  If you do not have herbes de provance, for this recipe you may substitute 1/2 teaspoon each of rosemary, thyme and oregano.

Potato soup is the Tall Boy’s favorite, but with this slow-cooker version, now I have no excuse not to make it more often.  Really, who can resist a bowl of this comforting soup on a cold night?  And anything I can garnish with bacon is a winner in my book. ;-)

Slow Cooker Potato Soup

Slow Cooker Potato Soup

Ingredients

  • 6 large potatoes, peeled and cubed
  • 1 large onion, diced
  • 1 quart (32 ounces) chicken broth or vegetable broth
  • 3 garlic cloves, minced
  • 1/4 cup butter
  • 1 1/2 teaspoons herbes de provence
  • 1 teaspoon dried parsley
  • 1 teaspoon marjarom
  • salt and pepper, to taste
  • 1 cup half-and-half (I used fat-free)
  • 1 cup shredded cheese
  • for garnish: green onion, crumbled bacon, additional cheese

Instructions

  1. Combine all ingredients except for the half-and-half and cheese in the bowl of your slow cooker.
  2. Cook on high for 4 hours, or on low for 8 hours. Mash the potatoes with a potato masher until they are coarsely chopped and the soup is slightly thickened.
  3. Stir in half-and-half and cheese, and garnish as desired
http://kitchenmeetsgirl.com/slow-cooker-potato-soup/

XO, Ashley

 

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Homemade Whole Wheat Pizza

This Homemade Whole Wheat Pizza Crust is my family’s favorite: it has a great nutty flavor, and bakes up soft and chewy – better than anything at any pizzeria!

This Homemade Whole Wheat Pizza Crust is my family's favorite: it has a great nutty flavor, and bakes up soft and chewy - better than anything at any pizzeria!

Last week when I shared the recipe for my favorite pizza sauce, many of you said you were interested in my whole wheat pizza crust as well.  Today, I’m sharing with you how I make my family’s favorite crust.  It does take a little time, but the finished product is SO worth it.  You can’t get pizza like this in any pizzeria around, and we love the fact that we can all make and top our own pizzas.

This Homemade Whole Wheat Pizza Crust is my family's favorite: it has a great nutty flavor, and bakes up soft and chewy - better than anything at any pizzeria!

Making pizza from scratch isn’t a quick process, but it’s not difficult.  There is actually very little hands-on time; you’ll spend most of your time allowing the dough to rise and/or rest.  We like to make our homemade pizzas on Sundays, since we’re often around the house doing laundry and watching sports.

Lazy Sundays = my favorite.

Whole wheat dough can be a little tricky – it can often bake up heavy and dense.  This recipe has the perfect amount of whole wheat flour for my family’s taste – it comes out perfectly soft and chewy, with just the right amount of nutty flavor.

Freezing Instructions: this recipe makes enough dough for two 12-inch pizzas.  If you wish to make just one pizza, you may freeze half.  Prepare as directed, through step 3.  Place one dough ball in a gallon-sized Ziploc bag and seal.  You may freeze the dough for up to 2 months.  When ready to use, thaw at room temperature for 2 to 3 hours prior to using.

Homemade Whole Wheat Pizza

2 12-inch pizza crusts

Homemade Whole Wheat Pizza

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 1/3 cups whole wheat flour
  • 2 1/2 teaspoons quick-rise yeast
  • 2 teaspoons salt (I use either Kosher salt, garlic salt, or a mixture of the two)
  • 1 teaspoon sugar
  • 1 1/4 cups warm water (about 110 degrees), plus extra if needed
  • 2 tablespoons olive oil, plus extra for brushing crust prior to baking
  • Kosher salt and ground black pepper

Instructions

  1. In a large mixing bowl or the bowl of a stand mixer fitting with the dough hook, combine your flours, yeast, salt and sugar. With the mixer running, slowly add in the water and the olive oil in a steady stream until the dough comes together in a rough mass. If you do not have a stand mixer, you may combine the ingredients together by hand with a wooden spoon or large rubber spatula. If your dough does not form into a ball, add 1 or 2 teaspoons of water and mix again. Let the dough rest for 5 to 10 minutes, then mix again until the dough is tacky to the touch, but not sticky.
  2. Transfer your dough to a lightly floured surface (I use a baking mat) and form into a smooth ball. Place the dough into a lightly oiled bowl and toss to coat. Cover the dough with a clean kitchen towel and allow to rise until doubled in size in a warm spot, about 1 1/2 hours. You may speed this process up by bringing your oven to 200 degrees, turning it off, and placing the dough inside with the oven opened just slightly.
  3. After the dough has risen, turn it out onto a floured work surface and punch it down. Divide your dough into 2 equal pieces and shape each piece into a smooth ball. Cover the dough and allow it to rest for 10 minutes.
  4. Place baking stone in your oven and preheat to 500 degrees. Please read in my tips below why I prefer to use a baking stone. If you do not have one, you may use a baking sheet or a pizza pan. If using a baking sheet/pizza pan, grease your pan and set it aside.
  5. If using a pizza stone, lightly dust your pizza peel with flour or cornmeal. Coat your hands lightly with olive oil. Shape the dough directly on the peel (or pizza pan, if using) by pressing the dough outward with your palms and fingers. The edges should be slightly thicker than the center. If you have difficulty shaping your dough, or if it becomes too elastic and shrinks back, cover it with a clean towel and allow it to rest for 15 more minutes. This allows the gluten in the dough to relax so that the dough is more workable.
  6. After you shape your dough, cover it and allow it to rise for 15 minutes. This step is important because this second rise allows your dough to develop some volume so that it does not bake up dense and heavy!
  7. Next, lightly brush your crust with a bit of olive oil. I sometimes like to sprinkle my dough with a bit of extra kosher salt and pepper to help bring out the flavors of the crust.
  8. Add you favorite pizza sauce and toppings. Using a pizza peel, slide the pizza onto your baking stone and bake for 8 to 10 minutes, or until the crust is lightly browned. If using a pizza pan, you may need to bake it a bit longer, about 15 minutes total.
  9. Remove from oven, slice pizza, and serve!

recipe from Pizza and Other Savory Pies

http://kitchenmeetsgirl.com/homemade-whole-wheat-pizza/

I’ve shared a photo tutorial with you below, with some of the tips and tricks I use when baking this dough.

In a large mixing bowl or the bowl of a stand mixer fitting with the dough hook, combine your flours, yeast, salt and sugar. With the mixer running, slowly add in the water and the olive oil in a steady stream until the dough comes together in a rough mass. If you do not have a stand mixer, you may combine the ingredients together by hand with a wooden spoon or large rubber spatula. If your dough does not form into a ball, add 1 or 2 teaspoons of water and mix again. Let the dough rest for 5 to 10 minutes, then mix again until the dough is tacky to the touch, but not sticky.

This Homemade Whole Wheat Pizza Crust is my family's favorite: it has a great nutty flavor, and bakes up soft and chewy - better than anything at any pizzeria!

Transfer your dough to a lightly floured surface (I use a baking mat) and form into a smooth ball.

This Homemade Whole Wheat Pizza Crust is my family's favorite: it has a great nutty flavor, and bakes up soft and chewy - better than anything at any pizzeria!

Place the dough into a lightly oiled bowl and toss to coat. Cover the dough with a clean kitchen towel and allow to rise in a warm spot until doubled in size, about 1 1/2 hours. You may speed this process up by bringing your oven to 200 degrees, turning it off, and placing the dough inside with the oven opened just slightly.

This Homemade Whole Wheat Pizza Crust is my family's favorite: it has a great nutty flavor, and bakes up soft and chewy - better than anything at any pizzeria!

After about 1 1/2 hours, your dough will have doubled in size and should look similar to this:

This Homemade Whole Wheat Pizza Crust is my family's favorite: it has a great nutty flavor, and bakes up soft and chewy - better than anything at any pizzeria!

After the dough has risen, turn it out onto a floured work surface and punch it down, like so:

This Homemade Whole Wheat Pizza Crust is my family's favorite: it has a great nutty flavor, and bakes up soft and chewy - better than anything at any pizzeria!

Divide your dough into 2 equal pieces and shape each piece into a smooth ball.  Cover the dough and allow it to rest for 10 minutes.  I’ve provided freezing instructions below if you are making only one crust.

This Homemade Whole Wheat Pizza Crust is my family's favorite: it has a great nutty flavor, and bakes up soft and chewy - better than anything at any pizzeria!

Place baking stone in your oven and preheat to 500 degrees.  I prefer using a pizza stone because it mimics the intense heat of a brick oven.  Most commercial pizza ovens reach temperatures in excess of 700 degrees, so the pizza stone will help absorb and retain heat.  Pizza stones are available in many locations: I purchased mine at Bed Bath and Beyond for around $15.

If you do not have a pizza stone, you may use a baking sheet or a pizza pan. If using a baking sheet/pizza pan, grease your pan and set it aside.

If using a pizza stone, lightly dust your pizza peel with flour or cornmeal. Coat your hands lightly with olive oil. Shape the dough directly on the peel (or pizza pan, if using) by pressing the dough outward with your palms and fingers. The edges should be slightly thicker than the center. If you have difficulty shaping your dough, or if it becomes too elastic and shrinks back, cover it with a clean towel and allow it to rest for 15 more minutes. This allows the gluten in the dough to relax so that the dough is more workable.

This Homemade Whole Wheat Pizza Crust is my family's favorite: it has a great nutty flavor, and bakes up soft and chewy - better than anything at any pizzeria!

After you shape your dough, cover it and allow it to rise for 15 minutes. This step is important because this second rise allows your dough to develop some volume so that it does not bake up dense and heavy!

Next, lightly brush your crust with a bit of olive oil. I sometimes like to sprinkle my dough with a bit of extra kosher salt and pepper to help bring out the flavors of the crust.

This Homemade Whole Wheat Pizza Crust is my family's favorite: it has a great nutty flavor, and bakes up soft and chewy - better than anything at any pizzeria!
Add your favorite pizza sauce and toppings. This Simple Tomato Sauce is our favorite.

simple-tomato-sauce-3

Using a pizza peel, slide the pizza onto your baking stone and bake for 8 to 10 minutes, or until the crust is lightly browned. If using a pizza pan, you may need to bake it a bit longer, about 15 minutes total.

This Homemade Whole Wheat Pizza Crust is my family's favorite: it has a great nutty flavor, and bakes up soft and chewy - better than anything at any pizzeria!
Remove from oven, slice pizza, and serve!

This Homemade Whole Wheat Pizza Crust is my family's favorite: it has a great nutty flavor, and bakes up soft and chewy - better than anything at any pizzeria!

XO, Ashley

 

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Simple Tomato Sauce

Make this Simple Tomato Sauce in just five minutes – trust me, your pizza night will never be the same again!

Make this Simple Tomato Sauce in just five minutes - trust me, your pizza night will never be the same again!

We love making homemade pizzas on Sundays.  With a picky 6-year old in the mix, it’s so nice to be able to have everyone decorate their own pizza pies.  Then there is no whining about onions or mushrooms “touching” their slice.

Our favorite crust is actually the whole-wheat version I’ve pictured above.  I don’t have this recipe on the blog – yet.  But this version uses enough whole-wheat flour to give the crust a rich, nutty flavor, but no so much that it bakes up heavy and dense.   It’s our absolute favorite and is super easy to make.

What are your feelings on whole-wheat pizza crust?  Yay or nay?  I’ll get a tutorial up if there are other whole-wheat crust lovers out there like me. ;-)

Make this Simple Tomato Sauce in just five minutes - trust me, your pizza night will never be the same again!

But back to this sauce…it’s super simple, uses ingredients you already have in your pantry, and comes together in a flash.  Since the recipe does use canned tomatoes, you’ll want to season your sauce with just a pinch of salt to start and then gradually add more to taste.

This recipe makes enough sauce to cover two 12-inch pizzas – with some left over for dipping!

Simple Tomato Sauce

will cover 2 12-inch pizzas, with some left over for dipping!

Simple Tomato Sauce

Ingredients

  • 1/4 cup olive oil
  • 5 cloves garlic, minced
  • 1 can (15 ounces) crushed tomatoes
  • 1 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 1/2 tablespoons red wine vinegar
  • salt, to taste

Instructions

  1. Heat olive oil in a small saute pan over medium-high heat. Once oil is warm, add minced garlic and cook, stirring frequently for 1 to 2 minutes, or until fragrant. Keep a close eye on the garlic; if it becomes brown or scorched it will taste bitter.
  2. In a medium bowl, combine garlic oil mixture with the remaining ingredients. Season with salt to taste. Use immediately. May refrigerate in an airtight container for up to 1 week.
http://kitchenmeetsgirl.com/simple-tomato-sauce/

XO, Ashley

 

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Slow Cooker Enchilada Tacos

You need only a handful of ingredients to make these easy Slow Cooker Enchilada Tacos – making this the perfect dinner for busy nights!

You need only a handful of ingredients to make these easy Slow Cooker Enchilada Tacos - making this the perfect dinner for busy nights!

We’re taco fanatics at my house.  We make ‘em nearly once a week, or at least some variation {sometimes we’ll get really crazy and make a taco salad ;-) }.  My usual slow cooker method is for these two-ingredient chicken tacos, but since I had some leftover enchilada sauce hanging out in the fridge, I decided to change things up a bit.

I love quick, easy and delicious dinners that involve very little work on my part.

You need only a handful of ingredients to make these easy Slow Cooker Enchilada Tacos - making this the perfect dinner for busy nights!

We like to top ours with queso fresco, some pico de gallo, a bit of fresh cilantro, and a drizzle of sour cream mixed with a bit of lime juice and taco seasoning – but feel free to experiment with your favorite flavors!

Slow Cooker Enchilada Tacos

Slow Cooker Enchilada Tacos

Ingredients

  • 2 pounds chicken breasts
  • 1 can enchilada sauce (I used homemade)
  • 3 tablespoons taco seasoning
  • for serving: top with queso fresco or your favorite cheese, diced onions, pico de gallo, salsa, sour cream, and/or cilantro

Instructions

  1. Mix enchilada sauce and taco seasoning in the slow cooker. Place chicken breasts on top; cover and cook on low for 4 to 6 hours. Alternatively, you may cook on high for 2 to 3 hours.
  2. Shred chicken with two forks and serve on tortillas. Garnish as desired.
http://kitchenmeetsgirl.com/slow-cooker-enchilada-tacos/

XO, Ashley

 

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90 Healthy Dinner Recipes

90 Healthy Dinner Recipes | www.kitchenmeetsgirl.com | #roundup

With already two weeks into the New Year, I know many of us are trying our best to feed ourselves & our families healthier meals.  Sometimes though, it becomes a struggle to find healthy dinner recipes that your family will enjoy.

We’ve rounded up 90 of the most delicious Healthy Dinner Recipes from some amazing bloggers!  Whether you are a fan of chicken, beef or seafood, we have a recipe for you! Trying to sneak more veggies into your diet or your kids diets? We’ve got recipes to help you out as well!!

And be sure to stay tuned, because soon we’ll be featuring Healthy Meatless Dinner Recipes for you too!!

 

Enjoy these 90 Healthy Dinner Recipes!

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