- 1 lb. chicken breast, shredded
- 15oz can sweet whole corn kernels, drained
- 15oz can diced tomatoes and green chilies, undrained
- 5C chicken stock
- 3/4C onion, chopped
- 2 Tbsps. Garlic powder
- ¼ tsp. chili powder
- 1 ½ tsp. salt
- 1 tsp. ground pepper
- Cheddar cheese, for topping
- Crushed tortilla chips, for topping
- Add the first 9 ingredients in your slow cooker as well as an extra 1 tsp. of ground pepper.
- Cook on high for 4 hours or low for 8 hours
- Serve immediately with cheese and tortilla chips as toppings.
1 ¼ cups (300 ml) all-purpose flour
1 cup (250 ml) Granulated Sugar
1 tsp (5 ml) Baking Soda
½ cup (125 ml) Butter or Vegetable Oil
2 Very Ripe Bananas
Created by: Gabriella
This smoothie is what I drink for breakfast every morning and sometimes a mid-afternoon snack. It is composed of all fruit, but it couldn’t hurt to throw a handful of spinach in there.
YIELD: 4 servings (two 11-inch pizzas)
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
CATEGORIES: main dish
For Whole Multigrain Pizza Dough
2 tablespoons whole-grain bulgur
2 tablespoons quinoa
1 tablespoon flaxseeds
3/4 cup warm water (100 to 110 degrees F)
1 teaspoon agave syrup or honey
1 teaspoon active dry yeast
1 1/2 cups white whole-wheat flour (6 ounces), plus more for kneading
1 tablespoon extra-virgin olive oil
1 tablespoon toasted sunflower seeds
White whole-wheat flour, for work surface
1/3 cup pizza sauce
6 thin slices of salami (about 1 1/2 ounces)
6 ounces fresh mozzarella, cut into thin slices
Fresh basil leaves, for garnish
Crushed red pepper
(Any other toppings as desired)
For Whole Multigrain Pizza Dough
Bring 2 cups of water to a boil in a small pot. Add the bulgur and quinoa and simmer for 10 minutes. Transfer the grains to a fine-mesh strainer and hold under cold running water to stop the cooking. Let the grains drain in the strainer for 15 minutes, then spread them out on a thick layer of paper towels to absorb any extra moisture. Meanwhile, coarsely grind the flaxseeds in a spice grinder, just to break them open.
Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn’t happen, discard and try again with new yeast.)
Whisk the flour and 1/2 teaspoon salt together in a medium bowl; add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. When the dough starts to come together, mix in the cooked grains, ground flaxseeds and sunflower seeds; form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Flour your hands periodically to prevent sticking. Form the dough into one single ball or divide it into smaller balls. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let the dough rest for 30 minutes. After the 30 minutes, the dough can be shaped and cooked as desired.
Yield: 1 pound pizza dough
(Per serving (1/4 pound): Calories: 290; Fat: 7 g (Saturated: 1 g); Cholesterol: 0 mg; Sodium: 260 mg; Carbohydrate: 47 g; Fiber: 10 g; Protein: 11 g; Sugar: 2 g)
Set a pizza stone or a baking sheet on the middle rack of the oven and preheat to 500 degrees F.
Divide the pizza dough into 2 balls. Put one ball on a heavily floured surface and roll and shape into a thin 11-inch circle with a thicker edge. Transfer to a floured pizza peel or floured upside-down baking sheet. Spread half the pizza sauce evenly on the dough round. Top with 3 slices of salami and half the cheese. (Make sure the dough, with all its toppings, can slide back and forth easily on the pizza peel; if not, add more flour.)
Carefully slide the dough onto the hot pizza stone (the dough may not be perfectly round when it slides onto the stone). Bake until the bottom of the crust is lightly browned and very crisp and the cheese is melted, about 7 minutes.
Remove the crust from the oven, top with basil and sprinkle with some crushed red pepper. Cut into 4 pieces. Repeat with the second ball of dough and remaining toppings.
The salami and bacon pizza.
My mom’s spinach and Mushroom pizza.
(Nutrition facts will change depending on how you alter your pizza changing toppings and ingredients)
(Per serving (2 slices): Calories: 480; Fat: 20 g (Saturated: 8 g); Cholesterol: 40 mg; Sodium: 800 mg; Carbohydrate: 51 g; Protein: 23 g; Fiber: 10 g; Sugar: 4 g)
This recipe is delicious, easy, and brings tropical flavors right to your table!
- 4 boneless skinless chicken breast halves (1 pound)
- 1 tablespoon all-purpose flour
- 1 tablespoon vegetable oil
- 2 cans (8 ounces each) unsweetened pineapple chunks
- 1 teaspoon cornstarch
- 1 tablespoon honey
- 1 tablespoon light teriyaki sauce or light soy sauce
- 1/8 teaspoon pepper
- Cooked rice (optional)
Flatten the chicken to ¼-in. thickness. Place flour in a large resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving ¼ cup juice. (Discard remaining juice or save for another use.) In a small bowl, combine cornstarch and reserved juice until smooth. Add to skillet. Stir in honey, teriyaki sauce, and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice.
Note: Serving this dish over rice is completely optional. The chicken makes a delicious meal either way!
These are really great with spaghetti. They’re quick and easy, and everyone will be really impressed that you made them from scratch!
1 Tbsp. dry yeast (1 pkg.)
1 1/2 cups warm water
2 Tbsp. sugar
1/2 tsp. salt
3-3 1/2 cups flour
Mix and knead 3 minutes. Let rise 10 minutes. Shape into bread sticks. Roll in melted butter. Let rise 10-20 minutes. For lighter, fluffier ones, let rise a little longer. Sprinkle with Parmesan cheese.
These are also good with oregano, sesame seeds, etc. Use your imagination! You might add garlic to melted butter if desired.