Spinach Pizza Recipe | Taste of Home Recipes

Spinach Pizza Recipe Taste of Home Recipes

For all of you that are spinach fans, you're in for a treat. Those of you that don't like spinach, I think you'll really like it. Don't knock it until you try it. We wanted to add a little more protein to the pizza so we sauteed boneless skinless chicken strips with a little garlic salt and pepper. I shredded the chicken after it cooled down a little bit. I used the pizza crust mix that is in the refrigerated section in a can. I think it was Pillsbury. I wasn't a big fan of it. Next time, I am definitely going to use a different crust. Overall, it was very good. We'll definitely try it again soon.

Enchilada Casser-Ole! Recipe | Taste of Home Recipes

Enchilada Casser-Ole! Recipe Taste of Home Recipes

Another one of our new favorites. It was super easy to make and tasted so much fresher than other enchiladas I've had. Others are very heavy, this one is light and tasty. I didn't use the cilantro because we're not big fans of it's taste. Without it, it was still very delicious and a nice change from our normal things that we cook. Click on the link and Enjoy!

BBQ Chicken Sandwiches Recipe | Taste of Home Recipes

BBQ Chicken Sandwiches Recipe Taste of Home Recipes

This recipe was DELICIOUS! You have to try it. I'm sure it freezes well too. I did change it a little bit. It calls for salsa and I didn't use it, I used a little more ketchup instead. It tasted great! I found the recipe on the Taste of Home website. It's where I go now to find inspiration for a lot of dinners I cook. Click on the link and enjoy!

Spinach, Chicken, Mushroom, and Cheese Quesadillas

1 10 ounce package frozen chopped spinach
4 10 inch flour tortillas
2 cups shredded cheese
2 tablespoons butter
6 ounces Portabella Mushrooms, cut in 1/2 inch slices
1 pound of b.s. chicken strips or thin sliced boneless skinless chicken breasts
1 tablespoon minced garlic
1 tablespoon olive oil
Guacamole
Sour Cream

1. Preheat oven to 350
2. Prepare spinach according to package directions. Squeeze out liquid.
3. Season chicken strips or breast with salt and pepper. Spray Pam in the frying pan and saute until no longer pink. (Cut into strips or shred the chicken once cooked.)
4. Place tortillas on backing sheet, spinkle with cheese and bake until cheese is melted.
5. Melt butter in a frying pan over medium heat. Add mushrooms and garlic and cook for seven minutes. Mix in spinach and chicken. Cook for three minutes, or until mushrooms are tender.
6. Divide the mixture among two of the tortillas and top them with the remaining tortillas to make a quesadilla.
7. Heat oil in a frying pan over medium heat and fry the quesidillas until golden brown. About 3 minutes.
8. Cut into wedges. Serve with guacamole and sour cream.

*The original recipe didn't call for chicken. I added it for a little more protein.

*It depends on how many quesedillas you want, according to how many tortillas you use. I made this recipe and used two small tortillas for myself and two regular sized tortillas for Scott and we had a little mixture left over. I packed the tortillas full though. You could probably get two more out of this if you had a thinner layer of the mixture. The recipe actually said to only use one tortilla, put mixture on one side, fold over and then cook. Whatever you want to do, I'm sure it will be just as tasty as it was for us. We loved it!

Best Carrot Cake

I'm not writing this recipe out on the blog. Instead...I am giving you the link to the page. It's THE BEST Carrot Cake recipe I've ever used. It's sooo moist and has so many yummy flavors in it. I found it on the Southern Living website.

To go to the web page, click on the title of this post "Best Carrot Cake."

Savory Chicken Burritos with Caramalized Onions

This is a super easy dish that I have modified a bit. It called for boneless skinless chicken breast halves, seasoned with brown sugar and chili powder. Then they bake them in the oven. They also top the burritos with choppped bell pepper. My variation is just a little different. We love it!


1-2 pounds boneless, skinless, chicken strips
Laywer's Garlic Salt
Pepper
Pam nonstick spray

1 red onion thinly sliced
2 teaspoons minced garlic
1 bag of frozen corn


1. Prepare saute pan with non-stick spray and turn on to medium high heat. Season chicken strips on both sides with garlic salt and pepper. Add to pan and cook on both sides until done. Keep warm.

2. In a medium saucepan, saute red onions and minced garlic until lightly browned. Remove from pan, add corn and cook on medium-high heat until cooked thouroughly and lightly browned.

3. Warm up a burrito between two paper towels and warm in the microwave for 10 seconds.

To prepare: Spread sour cream on the whole burrito. Top with chicken, corn and red onions. There you have it. It's delicious!

I'm here!

My big plans of posting lots of yummy stuff has been put on hold. I had surgery and I am still recovering. Hopefully by next week I'll be up and at 'em. Until then, I've had lots of time to surf the internet for some delicious treats. I can't wait to try them out and share them with you.

Happy Cooking!