Thursday, April 23, 2015

Pizza Twists

We’ve started a new tradition with Friday night pizza nights.  I know many families who do this and we have come to love it. 

These pizza twists make for an extra fun pizza night.  Easily made, and served perfectly with marinara sauce (or for some extra veggies - roasted red pepper soup or roasted tomato soup), these pizza twists will change up pizza night for the better.
Pizza Twists – Adapted from the Weary Chef
Begin by making the pizza dough according to directions

Divide the dough in half and roll each half of dough out into a large rectangle, the size of half a sheet cake.  Top one half with pizza sauce, cheese and pepperoni/Canadian bacon. 

Carefully place the other pizza dough rectangle over the top. 

Using a knife or pizza cutter, slice the dough vertically in 1 1/2 – 2 inch strips.  Twist both ends and place onto a cookie sheet for baking. 

Spritz lightly with olive oil, and garnish with parmesan cheese and Italian seasoning. 

Bake at 425 for 10-12 minutes until the dough is cooked and the cheese has melted. 

Serve warm. 


Tuesday, April 21, 2015

Ziti Stuffed Peppers

This quick and easy dinner combines the greatness of a pasta dish we all love – baked ziti, with a healthy serving of veggies. 

Your whole family will enjoy the cheesy goodness of these stuffed peppers. 

Ziti Stuffed Peppers – Adapted from Cinnamon Spice and Everything Nice


  • 1/2 C cooked, diced chicken
  • 4 bell peppers
  • 1 T minced onion
  • 1/4 tsp. minced garlic
  • 2 cans diced tomatoes
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 T parsley
  • 6 oz. rotini pasta
  • 1 C ricotta cheese
  • 4 oz. mozzarella cheese, shredded
  • 1/4 C Parmesan cheese
  • salt and pepper, to taste


Begin by slicing and coring the bell peppers.  Arrange them in a large 9x13 glass baking dish that has been lightly greased with olive oil.  Set aside.  Then, bring a pot of water to a boil and boil the pasta according to package directions.  Drain, and set aside.

Meanwhile, heat a skillet and add the onions, garlic and tomatoes; simmer for 2-3 minutes to boil off the excess liquid from the tomatoes. 

Then, add in the shredded chicken.  Alternatively, you could use ground beef, turkey or Italian sausage here too.  Simmer for 5-7 minutes. 

When the pasta is ready, add the pasta to the skillet.  Stir well and season everything with 1 tsp. basil, 1 tsp. oregano and 1 T parsley.  Add salt and pepper as desired. 

Stir in the ricotta cheese. 

Heat until warmed throughout.  Then, remove from the heat. 

Stir in 1/2 of the mozzarella cheese and fill the bell peppers.  I found it easiest to fill the peppers using a large cookie/ice cream scoop. 

Cover the pan with a cookie sheet, and bake at 400 for 30-35 minutes. Remove the cookie sheet and top with additional shredded mozzarella and Parmesan cheese.  Continue cooking, uncovered this time, for 7-10 minutes, or until the cheese is melted and the peppers are tender. 

Garnish with extra parsley before serving, if desired. 

Serve warm and enjoy! 

Monday, April 20, 2015

Menu Plan–April 20

Our menu highlight from last week goes to our Chicken and Brown Rice Bake – yum. 

Off to a new week! 

Breakfast Burritos {freezer, new}
Berry Baked Oatmeal
Whole Wheat Waffles
Orange Zest Cranberry Muffins

Teriyaki Pork Loin, Wild Rice, Steamed Veggies and Grilled Pineapple {new}
To do: Nothing

Crockpot Tacos {new}
To do: Make dessert for Life Group

To do: Thaw pork

Crockpot Balsamic Pork Roast with Apples and Sweet Potatoes
To do: Nothing

BBQ Pulled Pork and Potatoes
To do: Start potatoes in crockpot

Chicken Noodle Soup Casserole {new}


Menu Plan Monday is hosted at Organizing Junkie - stop by for hundreds of menus

Find more great menus at OrgJunkie’s Menu Plan Monday!

Thursday, April 16, 2015

Butternut Squash and Kale Quesadillas

If you are are looking for a delicious and filling lunch or dinner, try these butternut squash and kale quesadillas.  They pair excellently with our favorite roasted tomato soup.

Butternut Squash and Kale Quesadillas


  • 1/2 T butter
  • 1/2 T olive oil
  • 4 C diced butternut squash
  • 8 tortillas
  • 4 C kale pieces, washed and trimmed
  • Paprika, salt and pepper, to taste
  • Havarti cheese, or Monterrey Jack cheese, shredded (4-6 oz)


Begin by melting the butter in a large skillet.  Then, add in the olive oil and butternut squash, sautéing the butternut squash cubes for 5-7 minutes.  Season generously with paprika, salt and pepper. 

Cook until the butternut squash cubes are tender.  Then, remove and place in a bowl, setting aside for a few minutes.  To the same skillet, add the kale.  Spritz lightly with olive oil and season well with salt and pepper.  You may add garlic powder too, if you are interested. 

Cook for 5 minutes, stirring frequently to prevent the kale from burning.  Kale will not really “wilt” like spinach or other greens will, but it will get crunchy.  After 5 minutes, add back in the butternut squash and sauté 1-2 more minutes.  Turn the heat off and head to the griddle. 

On the griddle, heat the tortillas and layer shredded cheese, butternut squash and kale mixture on top.  Then, place a second tortilla on the top of the filling.  Cook for an additional 1-2 minutes until the tortillas are crispy and lightly browned.  

Serve warm. 


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