- 1 store bought pizza crust*
- 1/2 cup barbecue sauce, any brand
- 2 cups potato, diced & cooked
- 2 1/2 cups shredded mozzarella cheese
- 1/2 small red onion, sliced in thin strips
- Place pizza crust on a pizza tray or a large cookie sheet. Cover with barbecue sauce, as you would with pizza sauce.
- Top with potato, cheese and red onion and bake until golden and bubbly on top, cook according to pizza dough directions.
*I purchase dough from a local pizzeria (Cozzola’s Pizza) or in the refrigerated section of the grocery store.
I roast the potatoes for about a half hour in the oven 425°F with a little olive oil, salt & pepper. I also roasted the onions with the potatoes prior to putting them on the pizza, that way I didn’t have to slice them as thinly and they wouldn’t have as strong of an onion flavor.
~Recipe by Mikaila
- 1 cup pineapple juice
- 1/3 cup water
- 3 Tablespoons vinegar
- 1 Tablespoon soy sauce
- 1/2 cup packed brown sugar
- 3 Tablespoons cornstarch
- Combine all ingredients in a saucepan.
- Cook over medium heat until thick. stirring often.
- Pour over chicken, meatballs, smoked sausage, veggies, etc.
I served over meatballs here. Very fast dinner if you use the air fryer to cook the meatballs.
Prep time: 15 min
Cook time: 55 min
2 Tbs butter
3 cloves garlic, minced
One 6-ounce slab country ham, diced
1 small onion, finely chopped
salt and black pepper
2 Tbs all-purpose flour
1 1/2 cups milk
1/2 cup chicken stock
1 1/2 cups shredded sharp Cheddar
One 22-ounce package frozen shredded hash brown potatoes
3 green onions, thinly sliced
Preheat oven to 350°F. Add the butter to a large heavy skillet. Once foaming and melted, add garlic, ham, onions and some salt and pepper. Saute until the onions are tender and the ham is browned, about 4 minutes. Stir in the flour and cook until pasty, about 2 minutes. Add the milk and stock and stir until smooth. The mixture will begin to thicken as it comes to a simmer. Once thick, turn off the heat and add 1 cup of the shredded cheese. Stir until melted. Add the hash browns and green onions and stir until well mixed. Add to a 13-by-9-inch casserole dish and sprinkle with the remaining 1/2 cup cheese. Bake until the top is golden and the potatoes are tender, 45 minutes.
Pumpkin Spice Cookies:
- 1/2 Cup Butter (1 stick)
- 1 Cup Sugar
- 2 Eggs
- 1 Cup Canned Pumpkin
- 2 Cups Flour (I used Old Mill Gluten Free)
- 4 tsp Baking Powder
- 1 tsp Salt
- 2 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Ginger
- 1 Cup Chopped Walnuts or Pecans (optional)
Cinnamon Cream Cheese Frosting
- 1/2 Cup Butter
- 8 oz block of Cream Cheese
- 3 tsp Vanilla
- 4 Cups Powdered Sugar
- 1 tsp Cinnamon
Pumpkin Spice Cookies:
Preheat Oven to 350°F
- In a mixer cream the butter and sugar until light and fluffy.
- Add eggs and pumpkin and mix well.
- Sift flour, baking powder, salt and spices together and fold into cookie batter.
- Mix until well blended.
- Drop a spoonful of the cookies batter onto a cookie sheet.
- Bake in a 350°F oven for approximately 15 minutes.
- Allow to cool.
- Frost with Cinnamon Cream Cheese Frosting
Cinnamon Cream Cheese Frosting:
- Beat cream cheese, butter and vanilla in a mixer until blended.
- Add powder sugar a cup at a time and continue to mix until sugar is incorporated.
- Finally, add cinnamon
- Place frosting in large Ziplock bag, cut small portions of corner off of bag, and frost cookies.
Prep: 15 minutes
Total Time: 40 minutes
- 2 sweet potatoes, peeled & cut into 1-inch chunks
- 1 medium red onion, quartered
- 2 Tablespoons olive oil
- course salt & ground black pepper
- 1 package (10 ounce) frozen cut green beans, thawed
- 1/3 cup walnuts
- 1 cup plain low fat yogurt
- 2 Tablespoons white-wine vinegar
- 1 garlic clove, minced
- 1 head (10 ounce) red-leaf lettuce, torn bite size
- Preheat oven to 450°F.
- On large rimmed baking sheet, toss together sweet potatoes, onion, and oil, season with salt & pepper. Roast until sweet potatoes are tender, about 20 minutes.
- Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
- Meanwhile, in a small bowl, whisk together yogurt, and garlic; season dressing with salt & pepper.
- Top lettuce with roasted vegetable mixture; drizzle with dressing.
- 1 Tablespoon Olive oil
- 2 cups long grain rice
- 4 cups low sodium chicken broth
- 2 whole limes, juiced and zested
- 1/4 cup chopped cilantro
- 2 whole zucchini, chopped
- 1 whole yellow squash, chopped
- 1 can corn
- 1 bell pepper, diced
- 1 small onion, chopped
- salt to sprinkle
- 1 can seasoned black beans (I used non seasoned and still had great flavor)
- 6 whole burrito-sized flour tortillas
- 2 Roma tomatoes, diced
- 1 cup grated cheese (ex. Monterey Jack or Cheddar)
- Optional toppings: salsa, sour cream, guacamole, extra cilantro, hot sauce
- Heat olive oil in a large saucepan over medium heat. Add rice and stir around for 2 minutes. Pour in chicken broth and juice and zest of 1 lime. Bring to boil, then reduce to a simmer, cover, and cook for 20-25 minutes until all the liquid is absorbed. Stir in the juice and zest from the remaining lime, then stir in the cilantro. Set aside.
- Heat olive oil in a large skillet over medium heat. Sauté onions and bell peppers for 3 minutes. Add in squash and sauté for additional 3 minutes. Add corn and black beans and sauté until heated through. Add salt and pepper to taste.
- Warm the tortillas in the microwave for 30 seconds. *I find it helps to add a damp paper towel on the top of the tortillas while warming in microwave.
- To assemble the burrito, lay out each tortilla on your work surface. Spoon on rice, then sprinkle on sauteed veggies. Top with chopped tomato, cheese, and any other topping you’d like. Tuck in the sides, then roll the burrito up as tightly as you can. Cut in half and chow down!
*If you substitute the chicken broth in the rice with vegetable broth it will be vegetarian!