Sunday, January 27, 2008

Ham, Spinach and Sun-Dried Tomato Calzones

I got this yummy recipe from I made it yesterday for the first time and it was delicious! A couple of changes I would make in the future though...first of all the recipe says it yields 5 calzones but considering that my ball of dough did not look big enough, and the fact that I wanted a big one, almost the size of what you'd get in the restaurant, I decided to only make two calzones. But next time, now that I know how much filling there is, I'd probably try to roll out at least three or four calzones. ALSO, in my opinion the spinach over-powered the ham and sun-dried tomato taste a little bit, so I will not use as much spinach next time. Oh! And I did not use the fennel seeds either.

I served these with a bowl of sauce on the side, some fresh parmesan to sprinkle on top, and a tall glass of milk. Perfect!

Ham, Spinach, and Sun-Dried Tomato Calzones
Refrigerated pizza dough makes this easy to put together. Spoon warmed bottled marinara sauce over the calzones before serving, or serve sauce on the side.
1 cup part-skim ricotta
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon fennel seed, crushed
1/4 teaspoon black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
3 ounces lean ham, chopped
6 oil-packed sun-dried tomato halves, drained and chopped
1 (13.8-ounce) can refrigerated pizza crust dough
Cooking spray
Preheat oven to 450°.
Combine first 9 ingredients.
Divide dough evenly into 5 pieces; pat each dough piece into a 5-inch circle. Spoon about 1/2 cup spinach mixture onto half of each circle, leaving a 1/2-inch border. Fold dough over filling until edges almost meet. Bring bottom edge over top edge; crimp edges of dough with fingers to form a rim. Place calzones on a baking sheet coated with cooking spray. Bake at 450° for 14 minutes or until browned.

Monday, January 21, 2008

Slow Cooker Tex-Mex Chicken

Slow Cooker Tex-Mex Chicken.

I found this crock pot recipe on another blog site and decided it looked/sounded yummy and easy. I gave it a whirl this weekend and served over Rice-A-Roni Whole Grain Spanish rice (recommend it! very tasty rice), and made some corn bread on the side. Daryl and I both really enjoyed the meal!

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. (1/2 of 1-1/4-oz. pkg.) Taco Seasoning Mix
2 Tbsp. flour
1 each: green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1-1/2 cups salsa
1 cup Mexican Style Shredded Four Cheese (I just used regular cheddar)

TOSS chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except the shredded cheese; cover with lid.
COOK on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
STIR just before serving. Top with the shredded cheese. Serve over rice.

Friday, January 18, 2008

Death by Chocolate

Death by Chocolate
(this has been adapted from a recipe off of Allrecipes my favorite site!)

READY IN 8 Hrs 55 Min (this is if you refrigerate it for 8 hours but honestly I've made it before and eaten it immediately after and it was just as good)

Original recipe yield: 12 servings


* 1 (19.8 ounce) package brownie mix (I used a triple fudge chunk flavor)
* 1 (3.9 ounce) package instant chocolate pudding mix
* 1/2 cup water
* 1 (14 ounce) can sweetened condensed milk
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 (12 ounce) container frozen whipped topping, thawed
* 1 (1.5 ounce) bar chocolate candy (I used crushed up Heath Bar...yummy!)


1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. (for MY version, I put crushed heath bar in the first layer as well, not just on top of it!). Refrigerate 8 hours before serving.

I plan on making this again tomorrow cuz we are going over a friend's house for dinner. It's a quick and easy desesrt I can throw together in a pinch...and it's a HUGE hit with everyone. I think this time, instead of crushed up heath bar, I might try either butterfinger or Reese's peanut butter cups. I'll let you know how it comes out!

Weight Watchers Chicken Pot Pie

Weight Watchers Chicken Pot Pie*
*with my changes/additions listed through out the recipe


1 ½ lbs. chicken, cooked and cut into cubes
1 package frozen peas, thawed
1 package frozen corn, thawed
2 carrots, peeled and chopped
1 can condensed cream of chicken soup
1 cup low fat sour cream
1 box of Chicken Flavor Stove Top Stuffing
*I also added in some red potatoes, personal preference. Yum!


Boil one and half pounds chicken; when cooked, cut into one inch cubes.

While boiling chicken, defrost one package frozen peas and corn. Also peel and chop two carrots. Boil red potatoes (leaving skin on) until tender.

Mix chicken with one can condensed cream of chicken soup and one cup low fat sour cream. *For future reference, I am going to play around with this amount and possibly add in more soup and/or sour cream...I felt it could have been...mushier...for lack of a good cooking term. Throw in vegetables. Mix. *Also, next time I will add in more seasonings...I only did salt and pepper and I felt it could have used a little more bang.
Put mixture in 13x9 pan.

Prepare Stove Top Stuffing and then put on top of casserole.

Bake at 400 degrees for thirty minutes. Enjoy!

All in all, I felt this was a great base-recipe. Play around with it to suit you and your family's needs. Yummy! (Next time I might try putting a reduced fat Bisquick topping over the top of the casserole as a crust, instead of stuffing. Although the stuffing was darn tasty. LOL)