Homemade Pizza Sauce

throw in a bunch of fresh basil and this sauce is soooo good!

INGREDIENTS

• 1 14.5 oz. can diced tomatoes
• 1 small can tomato paste
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic salt
• 1/2 teaspoon dried basil
• Pinch of crushed red pepper

DIRECTIONS

1. Combine all ingredients in food processor or blender and blend until desired consistency. I leave mine slightly chunky. You can adjust the seasonings to taste. This recipe is open to interpretation. Use what you like and it will be delicious.

Recipe Source: Mel's Kitchen Cafe

Photo Source: I Am Simply Tia

Creamy White Chicken Chili

• To make it "healthier" I swapped out the sour cream for nonfat Greek yogurt and the whipping cream for 2% milk.  I also used shredded rotisserie chicken instead of skinless chicken breasts.  Served it with tortilla chips and fruit.  
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• Serves 6
• 
  
• Ingredients:

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• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
• 1 tablespoon oil
• 2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
• 1 can (14 1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream
• Fresh cilantro, for garnish (optional)

DIRECTIONS

1. In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.
2. Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.

Recipe Source: Mel's Kitchen Cafe

Photo Source: The Girl Who Ate Everything

Spinach Scramble

This picture isn't exactly accurate to the recipe below.  In the picture, they used whole eggs and for this recipe, you only use egg whites.  How I wish I was a photographer and could make take my own pics and make the food look wonderful!  Anyway, I was given this recipe from a friend Kari, who said it is from the P90X Nutrition Guide.  It had great flavor.  Delicious!


Spinach Scramble
1/2 C Roma tomatoes
1 C spinach leaves, cleaned and dried
6 egg whites (4 was plenty for serving just myself)
1 1/2 oz feta cheese crumbles
1 TBSP fresh basil, chopped

Coat a small pan with non-stick spray.  Saute tomatoes and spinach until slightly tender.  Remove and set aside.  Whisk the egg whites together in a bowl and add to the pan.  Cook, stirring, over low heat until almost set.  Add the vegetable mixture, cheese and basil.  Cook to desired firmness.

PS  I HATE wasting food, so I used the egg yolks to make scrambled eggs for my kids, mixed a few other whole eggs.  :)

Photo Source: Green Little Bites

Norwegian Meatballs

I served it with mashed potatoes and steamed asperagus.

Norwegian Meatballs

from the "Worldwide Ward Cookbook Mom's Best Recipes"

Mel's adapted version:

To make 15 (golf ball or slightly larger sized meatballs) that fits in a 9x13 inch pan

1lb ground beef (I used 80/20)

1/2 C Italian Bread Crumbs (original recipe called for saltine cracker crumbs)

1/2 C oats (my adaptation to add in fiber)

salt and pepper to taste (I just sprinkled some in)

2 eggs

1/2 onion, chopped

2 10.75 oz cans "Chicken and Rice" soup, drained-reserve broth for gravy

1 14.5 oz can chicken broth

1-2 TBS corn starch

Original Recipe that feeds two families:

2 lbs ground beef

2 C saltine crackers (I would do half bread crumbs, half oats if it were me)

3 eggs

1 onion chopped

3 10.75 oz cans "Chicken & Rice" soup, drained; reserve broth for gravy

2 14.5 oz cans chicken broth

2 TBSP corn starch

In a large bowl, combine ground beef, cracker crumbs (or bread crumbs/oats if using my substitution)


Photo Source from Cuisine at Home

Crepes

I think this just might be our new General Conference traditional breakfast.  So easy.  So delicious.  Fun.  Variety.  Fruit.  Nuetella.  What more can I say?


Makes 9

1 cup flour, spooned and leveled
1 TBSP sugar
1/4 tsp coarse salt
1 1/2 C whole milk (I used 2%)
4 large eggs
3 TBSP melted butter, unsalted (I used salted and it was fine)

Toppings
Variety of fruits including chopped strawberries, peaches, bananas, raspberries, blackberries, blueberries, etc.
Nuetella
Peanut Butter
syrup
whipped cream

You can also make Savory Breakfast Crepes by filling with egg, meat and cheese.

1.  In a blender, combine all above ingredients.

2.  Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container for up to one day; whisk before using).

3.  Heat a non-stick skillet over medium heat.  Lightly coat with butter.  Add 1/3 c batter and swirl to completely cover bottom of skillet.  Cook until underside of crepe is golden brown, 2-3 minutes.
**I just use a pancake griddle and its super easy.  I did not need to coat griddle with butter :)


4.  Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip.  Cook 1 minute more.  Slide crepe out of skillet and repeat with remaining batter (coat pan with butter as needed).

5. Fill with delicious toppings, roll it up burrito style and enjoy!

Photo and Recipe Source: Martha Stewart

Heart Attack Chicken

Sometimes I don't want to think about dinner.  I just want to dump stuff in a crock pot and walk away.  This is one of those meals.  Its not healthy-but it tastes good and my kids will eat it.  I served it with tons of broccoli as a side dish.  You can also make it in a casserole dish, but I don't have the baking instructions so you would just need to experiment!


*Note: This recipe can easily be split in half.  A halved amount would be a good sized dish to make for my family of two adults and three children.


Heart Attack Chicken

Soften and Mix:
1 stick butter
1 8oz package cream cheese
2 cans cream of chicken soup

Combine and add with above ingredients:
2 packages Italian Salad Mix
2 C water
2 tsp bullion

Put mixture into crockpot for 6 hours on low.  Add 16 oz uncooked egg noodles 1 1/2 hours before serving.  May need to add and extra cup or two of milk to mixture to give it added moisture.   Can also boil noodles on the stove according to package directions and add into the crockpot mixture before serving.

Source: My awesome SIL Mylinda, who got it from someone in her ward.