Tag Archives: easy recipe

pizza puffs

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pizza puffs  I  frozen pizza, again?

Pepperoni Pizza Puffs

 
These pizza puffs are easy and delicious! They can be served as lunch, dinner, snack, or appetizer. (Russell has even eaten them for breakfast.)

[Side Note completely unrelated to pizza puffs: Russell and I are in the process of moving back to our home state, so the blog will be on hiatus for a bit until we get settled in.]

 
pizza puffs  I  frozen pizza, again?

Mini Black Olive Pizza Puffs

 
Pizza Puffs
From the Kitchen of: Lick the Bowl Good

Prep Time: 45 minutes – 1 hour
Servings: 2-3 (as a meal; more if snack or appetizer)
Difficulty: Easy

{Ingredients}
¾ cup all-purpose flour
¾ tsp baking powder
1 Tbsp Italian seasoning
pinch of salt (optional)
pinch of red pepper flakes (optional)
¾ cup whole milk (I used 2%)
1 egg, lightly beaten
1 cup shredded mozzarella cheese (I like to use ½ cup cheddar, ½ cup mozzarella)
¼ cup grated parmesan cheese (I used the cheese in the green container)
1 cup cubed pepperoni (or other topping of choice)
½ cup store-bought pizza sauce (optional)

{Instructions}
Preheat the oven to 375°F. Grease a 24 cup mini-muffin pan or regular 12 cup muffin pan. Set aside.

In a large bowl, whisk together flour, baking powder, Italian seasoning, salt, and red pepper flakes (if using) ; whisk in milk and egg. Stir in mozzarella, parmesan and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping. (I prefer mine without dipping sauce.)

{Notes}
All of my batter did not fit into the 24 cup mini-muffin pan, so I made a full-size muffin with the leftover batter. Some pans are larger than others so you may not have an issue.
 


-♥-
Katy

 

 
 
If you liked this recipe, you might also be interested in:

cheesy italian quick bread  I frozen pizza, again? feta, cheddar, and spinach muffins  I  frozen pizza, again? sausage cheese crescent squares  I  frozen pizza, again?
Cheesy Italian Quick Bread // Feta, Cheddar, and Spinach Muffins // Sausage Cheese Crescent Squares

 

lime chicken taco bowls

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lime chicken taco bowls  I  frozen pizza, again?

 
This is a super easy slow cooker meal that requires very little prep work (either before or after the slow cooker has done its job). Most people associate citrus with summertime so this dish presents itself as being a great summertime meal.

 

lime chicken taco bowls  I  frozen pizza, again?

 
Lime Chicken Taco Bowls
Adapted from the Kitchen of: Taste of Home

Prep Time: 3 – 6 hours + 40 mins
Servings: 4
Difficulty: Easy

{Ingredients}
1 ½ lbs boneless, skinless chicken breasts
3 Tbsp lime juice
1 Tbsp chili powder
½ Tbsp dried cilantro
1 cup frozen corn
1 cup chunky salsa
1 cup uncooked white rice
sour cream, shredded cheddar cheese, and shredded lettuce, optional

{Instructions}
Spray slow cooker with non-stick cooking spray. Place chicken on the bottom of the slow cooker.

Combine lime juice, chili powder, and cilantro; pour over chicken. Turn chicken to coat in marinade. Cover and cook on low: 3 hours for a 5 quart crock, 5-6 hours for a 3 quart crock, or until chicken is cooked.

Remove chicken, shred, and return to slow cooker. Stir in frozen corn and salsa. Cover and cook on low for 30 minutes or until heated through.

During last 30 minutes of cooking prepare rice according to package instructions.

Once everything is cooked serve chicken mixture over rice in a bowl. Top with sour cream, cheese, and lettuce if desired. 

{Notes}

  • This dish reheats well, making it great for leftovers.
  • The heat level of this dish is determined by the type of salsa you use. The chili powder does not add any heat/spiciness.
  • You can use two forks or a stand mixer to shred the chicken. Come back tomorrow for my kitchen tip on how to shred chicken in a stand mixer!


-♥-
Katy

 

Linking up to: Totally Tasty Tuesday, Tasteful Tuesdays, Link Party Tuesday!, Whatever Goes Wednesday, Look What I Made! Wednesday, Made by Me! Wednesdays, Weekend Potluck


 
 
If you liked this recipe, you might also be interested in:

perfect chicken  I  frozen pizza, again? white chicken enchiladas  I  frozen pizza, again? chicken rotel pasta  I  frozen pizza, again?
Perfect Chicken // White Chicken Enchiladas // Chicken Ro-Tel Pasta

parmesan cheddar squash casserole

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parmesan cheddar squash casserole  I  frozen pizza, again?

 
How appropriate that I am posting this yummy recipe at the beginning of summer! It is a great recipe for summer because yellow squash is in season. You could even substitute zucchini, which is also in season, for some of the squash.

 
parmesan cheddar squash casserole  I  frozen pizza, again?

 
Parmesan Cheddar Squash Casserole
From the Kitchen of: NancyCreative

Prep Time: 1 – 1 ½ hours
Servings: 10-12
Difficulty: Easy

{Ingredients}
4 lbs yellow squash, sliced (or about 8 cups sliced)
4 Tbsp butter, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced (I used garlic powder)
2 ½ cups homemade soft breadcrumbs, divided
1 ½ cups shredded parmesan cheese, divided
2 cups (8 wt oz) shredded cheddar cheese
½ cup chopped fresh chives
½ cup minced fresh parsley
1 cup sour cream
1 tsp salt
1 tsp pepper
2 large eggs, lightly beaten
¼ tsp garlic salt

{Instructions}
Preheat oven to 350°F.

In large skillet,* cook squash, covered in boiling water, for 8-10 minutes or until tender. Drain well and remove squash from skillet. Gently press squash between paper towels to remove remaining moisture and set aside. (I left the squash sitting on paper towels until I needed it. I periodically changed out the paper towels when they got too wet.)

In same large skillet, melt 2 Tbsp butter over medium-high heat; add onion and garlic,* and sauté 5 – 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup bread crumbs, ¾ cup Parmesan cheese, and remaining ingredients (cheddar through eggs) except for garlic salt. Spoon into a lightly greased 9×13 inch baking dish.

Melt remaining 2 Tbsp butter and stir with remaining 1 ½ cups breadcrumbs, ¾ cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over the top of the casserole. (You can also sprinkle another ½ cup of cheddar cheese on top to make it extra cheesy.)

Bake for 35-40 minutes, or until set. This makes 8-10 servings.

{Notes}

  • I needed 2 large pots to cook all of the squash; each was about ½ – ¾ full.
  • If using garlic powder do not cook with onions. Add with parmesan cheese and bread crumbs.

{Fun Fact}
Q: Is squash a vegetable?
A: “[S]quash and gourds are actually fruits! Because they aren’t sweet, they are typically used as vegetables. But by botanical definition, fruits have their seeds on the inside. Squash are fruit, like tomatoes.” – The Nibble
 


-♥-
Katy

 

 
 
If you liked this recipe, you might also be interested in:

hummus broccoli  I  frozen pizza, again? crash hot potatoes  I  frozen pizza, again? roasted zucchini and carrots  I  frozen pizza, again?
Hummus Broccoli // Crash Hot Potatoes // Roasted Zucchini and Carrots

cheesy chicken ro-tel dip

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cheesy chicken ro-tel dip  I  frozen pizza, again?

 
For my 50th blog post I am sharing with you the first recipe I created as a new Domestic Engineer (thanks to my friend Beth for the awesome job title!). I say first recipe, but now that I think about it, this is really the only recipe that I have created completely on my own so far. I should work on that.

 
Here’s the story behind the dish:
This dip was created purely by accident. A few months after we moved here some fellow pastors’ wives and I got together for a Girls’ Night In. We were each supposed to bring a finger food, and I decided to take the opportunity to make a dip I had been wanting to try out.

The night of the party I go to make the dip only to discover that I don’t have everything I need, so I begin to freak out. (Not one of my finer moments.) Not only does it look like I can’t bring a dish like I promised, but I would also be making a bad impression on my new friends! Russell hears me freaking out and comes to see what’s going on. He helps me calm down enough to gather my thoughts and to think about what I can bring instead. Thinking through what is in my kitchen I somehow come up with the idea that these 4 ingredients would taste good together.

So I literally dump them all into a baking dish, finish getting ready, and run out the door; I didn’t even have time to heat up the dip because I was running late, but my friend let me heat it up in her oven when I got to her house. Thankfully the story has a happy ending as my friends all raved about the dip and made me promise to make it the next time we got together.

 
cheesy chicken ro-tel dip  I  frozen pizza, again?

Thanks to my friend Teri for being a hand model!

 
Cheesy Chicken Ro-Tel Dip
From the Kitchen of: Frozen Pizza, Again? (technically pre-FPA)

Prep Time: 25-35 mins
Servings: a lot!
Difficulty: Super Easy

{Ingredients}
1 (16 oz) block 2% milk Velveeta cheese, cubed
1 (8 oz) block reduced-fat cream cheese, cubed
2 cups cooked, shredded chicken
2 cans Ro-Tel, drained
tortilla chips

{Instructions}
Combine all ingredients in a 2 ½ quart baking dish that has been coated with non-stick cooking spray. Bake at 350°F until cheese is melted and everything is heated, about 20-30 minutes, stirring halfway through. Serve warm with tortilla chips.
 


-♥-
Katy

 

Linking up to: Tasteful Tuesdays, Saturday Show & Tell, and Monday Funday.

 
 
If you liked this recipe, you might also be interested in:

chicken rotel pasta  I  frozen pizza, again? sausage cheese crescent squares  I  frozen pizza, again? pita bread  I  frozen pizza, again?

Chicken Ro-Tel Pasta // Sausage Cheese Crescent Squares // Pita Bread

spicy thai noodles

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spicy thai noodles  I  frozen pizza, again?

These noodles have all the toppings except for sesame seeds.

 
This dish has become a favorite in our house. It’s quick and easy to make (which I like) and super yummy (which both Russell and I like). This is a great go-to meal for those days you really don’t feel like cooking but you still need to feed your family; and you probably already have a lot of these ingredients in your kitchen.

 
spicy thai noodles  I  frozen pizza, again?

These noodles only have carrots and green onions.

 
Spicy Thai Noodles
From the Kitchen of: A Small Snippet

Prep Time: 20-30 mins
Servings: 6
Difficulty: Easy

{Ingredients}
1 box long pasta, linguine or thinner
crushed red pepper (optional – see notes)
¾ cup (6 fluid oz) sesame oil
6 Tbsp honey [don’t forget about my tip on how to easily measure out honey]
6 Tbsp soy sauce

optional toppings:
½ cup green onions
2 carrots
¾ cup peanuts (I used lightly salted)
½ cup fresh cilantro (reduce amount if using dried cilantro)
toasted sesame seeds

{Instructions}
Cook noodles according to package directions. Drain and return to pot.

While pasta is cooking prepare toppings: peel and shred carrots (you can use a regular cheese grater to shred the carrots); chop green onions, fresh cilantro, and peanuts.

Heat oil and crushed red pepper in a small saucepan over medium heat for 2 minutes. Pour heated oil through a mesh strainer/colander into a large glass or ceramic bowl (plastic might melt and metal will get too hot). Reserve oil and discard red pepper.

To strained oil, add honey and soy sauce; whisk until blended. Add noodles and desired toppings then toss until everything is well mixed. Noodles can be served warm or cold. (Russell and I prefer to eat them warm.)

{Notes}

  • For mild heat use ½ Tbsp crushed red pepper, for medium – 1 Tbsp, for hot – 1 ½ Tbsp, and for very spicy – 2 Tbsp. Leave the red pepper out all together if you would prefer non-spicy noodles.
  • Make sure to set a timer while the oil is heating. The longer you leave the red pepper in the oil the stronger the heat will be. Also, the oil will start to burn if you leave it on the heat too long (not that I know that from personal experience or anything).
  • I am trying to incorporate healthier choices into the recipes that I make. One way that I am doing that is using Barilla PLUS pasta instead of regular pasta. Not only is it a multi-grain pasta but it also adds protein to your dish, which is great for meals like this one that are meatless. [Wow, that sounded like a really awesome ad for Barilla, didn’t it? Let me assure you that this blog isn’t popular enough to warrant any sort of special treatment from big companies like Barilla, so this recommendation is completely my own with no incentive to give it other than wanting to share my discoveries with interested readers.]

 


-♥-
Katy

 

 
 
If you liked this post, you might also be interested in:

beef rice with meatballs and broccoli  I  frozen pizza, again? chicken rotel pasta  I  frozen pizza, again? hummus broccoli  I  frozen pizza, again?

Beef Rice with Meatballs and Broccoli // Chicken Ro-Tel Pasta // Hummus Broccoli

roasted zucchini and carrots

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pork chops by marcia  I  frozen pizza, again?

You’ve seen this pork chop before! Find the recipe for it here.

 
This recipe isn’t really a recipe but more of a new cooking method – roasting. I wasn’t completely unfamiliar with the idea of roasting food, but I just didn’t know how to do it myself. Thanks to this recipe now I do. It’s a pretty simple concept actually and produces great results.

Russell and I decided that this is now our favorite way to eat carrots. Sadly, I have tried roasting zucchini twice since I discovered this recipe, but both times it turned out bland and soggy. If anyone has any helpful hints on how to season zucchini to keep it from being bland, I’d love to hear them.

Also, this recipe isn’t restricted to just zucchini and carrots – try other veggies like bell peppers, cauliflower, or even green beans, or try non-veggies like sweet potatoes.

 
roasted zucchini and carrots  I  frozen pizza, again?
 
Roasted Zucchini and Carrots
From the Kitchen of: Voracious Vander

Prep Time: 30 mins
Servings: however many you want to serve
Difficulty: Easy

{Ingredients}
whole zucchini
whole carrots
olive oil
seasoning(s) of choice

{Instructions}

Preheat oven to 425° F/ 220° C. Line a baking tray with parchment/baking paper and a light layer of olive oil. Set aside.

Cut zucchini and carrots into 3 inch/8 cm sticks, making sure they are even in thickness. Place veggie batons into a bowl (preferably one with a flat bottom). Add a little olive oil (start with 1 Tbsp and add more if needed but not too much) and seasoning of choice, then lightly toss veggie batons to coat. I took the lazy smart option requiring less dishes to wash and just shook the bowl to coat the veggies.

Note about seasoning options: Keep it simple with salt & pepper or try other spices, such as paprika, cumin, rosemary, sage, or crushed red pepper. You could even try spice blends like Italian, Mexican, or Old Bay.

Spread out veggie batons on prepared baking tray and roast about 20 minutes, tossing halfway through, or until golden and slightly browned on the edges.

 


-♥-
Katy

 

 
 
If you liked this recipe, you might also be interested in:

parmesan pork roast  I  frozen pizza, again? cheesy zucchini and rice casserole  I  frozen pizza, again? cream cheese corn  I  frozen pizza, again?
Parmesan Pork Roast // Cheesy Zucchini and Rice Casserole // Cream Cheese Corn

sausage cheese crescent squares

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sausage cheese crescent squares  I  frozen pizza, again?

 
Frozen Pizza, Again? is now on Bloglovin! If you aren’t familiar with Bloglovin, it is a great site to keep track of all the blogs you subscribe to. Click the link to follow my blog with Bloglovin! Now, onto the recipe…

These squares are awesome! Simple yet tasty. They can be served as an appetizer or as breakfast. I recently brought them to a game night at our friends’ house and the four of us devoured the entire tray. Oh, and I won Snack Time. (We weren’t even having a contest.)

 
sausage cheese crescent squares  I  frozen pizza, again?
Sausage and Cheese Crescent Squares
From the Kitchen of: Becky McPherson for Pillsbury.com

Prep Time: 1 hour
Servings: 15+ (depends on how big you cut your squares)
Difficulty: Easy

{Ingredients}
2 (8 oz) cans crescent rolls OR 2 (8 oz) cans Crescent Recipe Creations dough sheets
1 lb ground pork sausage, spicy or mild
1 (8 oz) package reduced-fat cream cheese
2 cups (8 oz) sharp cheddar cheese, shredded

{Instructions}
Heat oven to 375°F. Lightly spray a 9 x 13 inch (3 quart) glass baking dish with non-stick cooking spray, particularly along the sides.

If using crescent rolls: Unroll 1 can of dough into 2 long rectangles. Place into baking dish; press over bottom and ½ inch up sides to form crust. If using dough sheets: Unroll 1 can of dough. Place into baking dish; press over bottom and ½ inch up sides to form crust.

In a large skillet, cook sausage until no longer pink; drain grease. Push sausage to edges of pan;. add cream cheese to middle of pan. Melt cream cheese over low heat, then mix with cooked sausage until meat is coated. Spoon evenly over crust in baking dish. Sprinkle with cheddar.

If using crescent rolls: Unroll second can of dough on work surface. Press to form 9 x 13 inch rectangle; firmly press perforations to seal. Carefully place over cheese. If using dough sheets: Unroll second can of dough on work surface. Press to form 9 x 13 inch rectangle. Carefully place over cheese.

Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.

{Notes}

  • If you are unfamiliar with Pillsbury Crescent Recipe Creations dough sheets, they are basically crescent roll dough without the perforations to separate individual rolls. For this recipe, I recommend using Recipe Creations dough instead of regular crescent dough because it will be easier to work with. Also, don’t accidentally buy Crescent Rounds; they do not work well for this dish.


-♥-
Katy

 
 
If you liked this recipe, you might also be interested in:
chicken crescent roll casserole  I frozen pizza, again?

Chicken Crescent Roll Casserole