Saturday, August 18, 2012

Super Easy Biscuit Pizzas

These are great if you want the taste of a deep dish pizza, but quickly and without much work.

Super Easy Biscuit Pizzas

1 package Pillsbury Grands biscuits (should include 8 biscuits)
1 cup pizza sauce
1 ½ cups shredded mozzarella cheese
¼ cup Parmesan cheese
Italian seasoning or various Italian spices
Desired pizza toppings

Pre-heat oven to 375 degrees. Place biscuits about 1 inch apart on an ungreased baking sheet, pressing them down and flattening them a bit. Spoon a bit of the sauce on each biscuit, and spread evenly over biscuit. Sprinkle the parmesan and mozzarella cheese on top of the sauce. Sprinkle each pizza lightly with Italian seasoning or various Italian spices (such as oregano, basil, fennel, etc.). Add any desired pizza toppings. Bake for 15 minutes.

Wednesday, August 15, 2012

Crock Pot Lasagna

Lasagna is not something I had ever tried in a Crock Pot. I saw a recipe for it recently, and I was a little nervous to try it because I wasn't sure how it would turn out with the noodles being uncooked. But, I should not have worried, because it turned out great! I made it using my own lasagna that I would use if I were making it in the oven, but I just put it in the Crock Pot and didn't cook the noodles first. I served it to some friends, who also thought it was pretty tasty. Here is the recipe:

Crock Pot Lasagna
1 lb. ground beef
1 medium onion, chopped
2 tsp. garlic powder
2 tsp. Italian seasoning
¼ tsp. pepper
2 (16 ounce) cans tomato sauce
1 (6 oz ) can tomato paste
1 (8 oz) pkg. lasagna noodles, uncooked
2 cups shredded mozzarella cheese
2 cups ricotta cheese
1 cup parmesan cheese
½ cup water

Spray the inside of a 6 quart crock-pot with cooking spray. In a large skillet, brown the ground beef, along with the chopped onion, garlic powder, Italian seasoning, and pepper. Stir the tomato sauce and tomato paste in with the ground beef. In a separate bowl, stir together the cheeses and the water, set aside. Spread about 1/4 of the meat sauce on the bottom of the crock-pot. Cover meat sauce with a layer of uncooked lasagna noodles (you will have to break them to make them fit.). Then, top the noodles with a layer of the cheese mixture. Repeat layers, beginning with the meat sauce again. Keep repeating layers. It will make 3-4 layers, depending on the shape of your Crock Pot, how thick you make the layers, etc.
Cook on low for 4-5 hours.

Wednesday, August 1, 2012

Slow Cooker Creamy Chicken & Wild Rice Soup

I am not one of those people who thinks soup is a winter food. I mean, it does taste good on a cold winter day, but anything I can make in my CrockPot, which doesn't heat up the whole kitchen, is a summer food to me. I've been wanting a good Chicken Wild Rice soup recipe for awhile. I found this one that looked pretty good while browsing through Pinterest, but I felt like it was missing a few things. I have had chicken/ wild rice soup with tarragon before, and it adds a unique flavor that I feel really makes the soup. So, that was one of the things I added to this recipe, and it made it so good. Here is the recipe:

Slow Cooker Creamy Chicken & Wild Rice Soup

4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt
1/2 tsp pepper
1 tsp tarragon
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half (I used fat-free half and half)
1 cup grated carrots (I diced mine)
1 cup diced celery
1 medium onion, chopped

Combine broth, water, carrots, celery, onion, chicken and rice (along with seasoning packet), and tarragon in a large slow cooker. Cook on low for 8 hours or on high for 4 hours. Take out chicken and shred, then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon. Whisk in cream, a little at a time, until smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.