Sun Dried Tomatoe  & Basil Pizza

Ingredients

1 12-inch prepared pizza crust, purchased or homeade

4 garlic cloves, chopped or minced

1/2 cup fat-free ricotta cheese or 1/2 c. Mozzerella & 1/4 C parmesean grated

1/2 cup sun-dried tomatoes

2 teaspoons dried basil

1 teaspoon thyme

Tomatoe & basil sauce just a little to add texture to the crust.

Directions

Preheat the oven to 425 F. Lightly coat a 12-inch round baking pan with cooking spray.

Roll out dough and press into the baking pan. Add a thin layer of sauce.Arrange garlic, cheese and tomatoes on top of the pizza crust. Sprinkle basil and thyme evenly over pizza.

Bake on the lowest rack of the oven until the pizza crust turns brown and the toppings are hot, about 20 minutes.

Cut the pizza into 8 even slices and serve. This is so yummy. We like to make mini pizzas for the little kids with just the tomatoe & basil sauce with the mozzerella.

Chicken Poppyseed Salad

Salad:

Spinach leaves

Romaine leaves

Grilled chicken, sliced (Best if marinated in Lemon Grilled Chicken Marinade*, but if you don't have time then grill with lots of lemon pepper seasoning)

Red onion, sliced thinly

Crispy bacon, crumbled

Shredded mozzarella cheese

Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)

*Lemon Grilled Chicken:

Juice of one lemon (~3 Tb lemon juice)

3 Tb oil

1 tsp minced garlic (~2 large cloves)

1 tsp salt

1/4 tsp pepper

1/2 tsp oregano

1 lb chicken breasts

Marinate the chicken overnight. For salad, dice the raw chicken and marinate it that way so there is more surface area to marinate. You can get away with marinating for a shorter amount of time this way. Grilling is best, but cooking in a skillet is great, too.

The best part... The Dressing**:

1 1/3 cup sugar

2 tsp salt

2 tsp dry mustard

2/3 cup red wine vinegar

3 Tb Maui or Vidalia onion, chopped

2 cups canola oil

3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

**This makes a lot of dressing! If you need a really big salad for a party then start with a large bunch of spinach, large head of romaine, 4 chicken breasts, 1 lb bacon, etc. I rarely make a salad that big so that is why there are no "amounts". So have fun with it - you're going to love it!

OK, I know we are starting off by just posting entrees but I think this actually could be. You be the judge! And let me just tell you this is amazing!!! You will never want another salad again..... seriously! Also, I ironically got this off of another sisters blog which you need to check out. It's at sisterscafe.blogspot.com.

Southwest Chicken Soup

2 T. olive oil

8 oz. chicken breast, skinless/boneless (cubed)

1/4c. finely diced onions

2 cloves garlic, minced

1 t. ground cumin

1/2 t. salt

1/2 t. chili powder

1/8 t. red pepper (ground)

1- 14.5 oz. can chicken broth

1-15.5 oz. can corn undrained

1 15 oz. can black beans, rinsed and drained

1 can mexican stewed tomatoes, undrained and cut

2 T. chopped fresh cilantro

6 T. sour cream

corn chips

Heat oil in large pan over med. heat. Add chicken and cook 3 to 4 minutes, stirring frequently until opaque. Stir in onion, garlic, cumin, salt, chili powder and red pepper. Cook 1 to 2 minutes, stirring frequently until garlic and spices are fragrant. Stir in broth, undrained corn, black beans and stewed tomatoes. Increase heat to high and bring to a boil. Reduce heat, cover and simmer 15 minutes. Stir cilantro into soup and ladle into bowls. Top with chips and/or sour cream. (optional)

This recipe is actually from KT. It is delicious and so easy! I put it in our ward cookbook and it has become famous! I like to put the stewed tomatoes in the blender and puree because my kids don't like the big chunks of tomato plus it makes the broth a little more hearty. I also like to put a little shredded cheese on top! Oh so good!

Lion House Taco Salad

2 lbs. ground beef

1 c. chopped onions

1 can (30 oz.) refried beans

1 can (15 oz.) tomato sauce

1 package taco seasoning

1/8 tsp. Tabasco seasoning

salt and pepper to taste

1 head of lettuce, shredded

1 bag of corn chips

4 tomatoes, diced

1 bunch green onions, chopped

8 oz. sour cream

1 cup guacamole

Brown beef in heavy skillet. Drain off fat. Add onions and cook until tender. Add refried beans, tomato sauce, taco seasoning, Tabasco sauce, salt and pepper.

Simmer until flavors are blended. To serve: Place a bed of shredded lettuce on each plate. Circle with corn chips. Spoon on 3 or 4 tablespoons of meat mixture. Top with grated cheese, diced tomatoes, chopped green onions, and a spoonful of sour cream and guacamole (optional). Serves 12

Oh my, this is good! Hope you all love it!

Crockpot Taco Soup

1 (16oz.) can pinto beans
1 (16oz.) can white or kidney beans
1 (11oz.) can Niblet corn
1 (11oz.) can Rotel Tomatoes and Chilies
1 (28oz.) can diced green chilies
1 envelope taco seasoning mix
1 envelope hidden valley ranch dressing mix
1 lb. shredded chicken or ground beef

1. Cook meat and drain.
2. Shred if needed.
3. All all ingredients to crock pot.
4. Do not drain cans.
5. Stir.
6. Cook on high for 2 hours or low for 4 hours.
7. Garnish with sour cream, shredded cheese, chopped green onions, and/or tortilla chips.

I think all three of my sisters have claimed original ownership of this recipe. I give credit to all three. All I know is that it is super easy and super good. :)

Individual Garlic Meat Loaves

Cooking spray
1 large egg
3/4 cup ketchup, divided
3 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. black pepper
1 1/2 pounds ground sirloin
1/3 cup quick-cooking oats

1. Preheat oven to 350 degrees.
2. Line the bottom of a broiler pan with foil; coat rack with cooking spray. Place egg in a large bowl, stirring well with a whisk. Add 1/2 cup ketchup and next 3 ingredients, stirring with a whisk until blended. Add beef and oats. Using hands, gently mix just until blended. Shape meat mixture evenly into 6 small laves; place loaves on the rack of prepared pan. Spread remaining 1/4 cup ketchup over loaves.
3. Bake at 350 degrees for 39 minutes.

Variation: Use barbecue sauce instead of ketchup for a more tangy taste.

I have made this a few times and it is so easy that my girls like to make it. Anything that comes in individual servings are fun for my kids to make and eat. I like it because it is yummy and only 6 points per loaf.

I serve this with mashed potatoes and steamed broccoli. Yummy comfort food!

Chicken Pot Pie

2 TBS. butter
1 med. onion, chopped
4 med. carrots, sliced into 1/4 inch coins
2 ribs of celery, sliced
2 garlic cloves, finely chopped
1/ 2 tsp. salt
1/ 2 tsp pepper
2 TBS. flour
3 TBS. heavy cream
2 cups chicken broth
4 cups shredded cooked chicken (I used a Rottiserie chicken)
1 cup frozen peas
1 1/2 TBS. chopped fresh dill
1 ( 9 inch) store -bought pie crust pillsbury
1 egg beaten

1. Preheat oven to 400. Heat butter in 12-inch cast-iron skillet over medium heat. Add onion, carrots, celery, and garlic and cook until carrots begin to soften, about 6 minutes. Season with salt and pepper.
2. Reduce heat to medium-low and stir in flour. Cook 1 minute. Stir in heavy cream and broth, using a whisk, until combined. Stir in chicken, peas, and dill and bring to a boil. Remove from heat.
3. Gently roll out store-bought pie crust until it reaches 12 inches in diameter. Place dough atop chicken mixture and brush with egg; cut vents in pastry. Transfer skillet to oven; bake until crust is browned and flaky, about 35 minutes. Delicious!!!!