No cheese necessary Pizza (unless you want to add some)

Pizza Crust-

1 package of yeast or 2-1/4 tsp of yeast

1 cup warm water

…………………………………..

4-5 cups unbleached flour

1 tsp honey

2 tbsp Worcestershire Sauce

1 green onion, chopped

1 tbsp minced garlic

1 tbsp oil

Mix ingredients together and add a little more flour if necessary. Roll out and shape folding the edges over toward the center to form the crust. Dough will be light and sticky so add flour to your hands and the pan you lay it out on. Sprinkle dough with Italian seasoning and bake at 350 degrees for 5 minutes. Remove and load with toppings starting with sauce.

Pizza Toppings-

Tomato and Basil spaghetti sauce

½ medium onion, chopped and sautéed

1 green onion, chopped

1 eggs, scrambled and seasoned with ½ tsp of garlic salt

½ green bell pepper, sliced and diced

Crushed pineapple

A can of mushrooms

Sausage

Pepperoni sprinkled with Italian seasoning and dribbled with a little more spaghetti sauce

Once loaded, put back into oven at the same temperature for another 15 to 20 minutes or until a toothpick inserted into the crust comes out clean.

Yields: 8 to 10 large servings

Creamy Chicken and Vegetable Soup and Garlic Bread

I've been favoring soup more and more recently since it's freezing and wont stop snowing. So here is an amazing one! Tastes delicious with garlic bread!

5 tbsp vegetable oil, divided
2 - 10 ounce cans chicken or 1-1/2 pound boneless skinless chicken breast
2 small carrots, sliced
1 can of corn, drained
1 can of mushrooms, drained
substitute cream of chicken soup, doubled or 2 cans cream of chicken soup
1 tbsp cilantro, chopped
2 cups chicken broth
2 tsp dried dill weed
2 small onions, chopped
2 tbsp minced garlic
2 ribs celery, sliced
1/2 tbsp salt
1/2 tsp garlic salt
1 tbsp garlic powder
1/2 cup coconut milk

Heat 3 tbsp oil in a large skillet. Add chicken; cook until browned. Add cooked chicken, carrots, corn, mushrooms, soup, chicken broth, cilantro and dill slow cooker. Sauté onions in remaining oil 1 minutes, add minced garlic and celery and sauté 4 to 5 minutes or until softened. Add sautéed vegetables to slow cooker. Cover and cook on high 2 hours or until vegetables are all tender.
Turn off heat; stir in coconut milk. Cover and let stand 5 to 10 minutes or just until heated through.
Yields: 8 servings

Garlic Bread:
..................
bread
oil
garlic salt
garlic powder
Italian seasoning

Spread oil across the bread. Sprinkle with garlic salt, garlic powder and Italian seasoning. Set oven to broil and cook for 2 to 3 minutes. Don't let them burn!

Chinese Chicken Stew

This is a delicious recipe a friend and I made today. After altering it just a little, it turned out amazing!


2 - 10 ounce cans Chicken or 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp garlic salt
1/8 tsp black pepper
1/2 to 3/4 tsp red pepper flakes
4 tbsp vegetable oil
1 medium onion, coarsely chopped
2 - 4 ounce cans sliced mushrooms
2 tbsp minced garlic
1 tbsp coarsely chopped cilantro
1 can (about 14 ounces) chicken broth, divided
2 tbsp cornstarch
1 large bell pepper, cut into 3/4 inch pieces
2 tbsp soy sauce
1 tbsp sesame oil
2 large green onions, cut into 1/2 inch pieces
3 cups hot cooked white rice (optional)
1/4 cup coarsely chopped cilantro (optional)

Toss chicken with ground cloves, ground cinnamon, salt, garlic salt, and pepper. Season with red pepper flakes. Heat oil in a large skillet. Add onion and chicken; cook and stir about 5 minutes or until chicken is browned. Add mushrooms and garlic; cook and stir until chicken is no longer pink.

Combine 1/4 cup broth and cornstarch in a small bowl; set aside. Place cooked chicken mixture, remaining broth, bell pepper and soy sauce in slow cooker. Cover and cook 2 hours or until peppers are tender.

Lower slow cooker setting to low and stir in cornstarch mixture, sesame oil and green onions; cook 30 to 45 minutes or until juices have thickened. Ladle into soup bowls; scoop 1/2 cup rice into each bowl, if desired. Sprinkle with cilantro, if desired.
Makes 6 servings (about 5 cups)

Pasta with Veggie Sauce...yummmmmmmm

This is one of my favorite recipes I got out of a magazine called cooking for two. It's pasta, of course. This one is great because the parmesan it calls for is only to sprinkle on top. This recipe serves only two so you will need to double or triple it or whatever according to your needs.

1 tbsp oil
1/2 zucchini (about 4 ounces), halved lengthwise and sliced 1/4 inch thick
1/2 cup cherry tomatoes, halved (I don't usually get these, so I just cut a whole tomato into cubes)
1 carrot, peeled and grated on the large holes of a box grater
1 small onion, sliced thin
1/2 medium bell pepper, stemmed, seeded and cut into 1/4 inch pieces
Salt
1-1/2 tbsp tomato paste
2 tbsp minced garlic
pinch of red pepper flakes
3/4 cup low-sodium chicken broth
1-1/2 cups rotini pasta
1-1/2 cups cilantro, chopped small
2 tbsp basil
Grated parmesan cheese (optional)

1. Heat 1 tsp of the oil in a skillet over medium-high heat and add zucchini and cook, stirring often, until well browned, about 3 minutes. Add tomatoes, toss to combine, and cook until slightly wilted, about 1 minute. Transfer to a bowl.
2. Add 1 tsp more oil to the skillet and heat over medium heat. Add the carrot, onion, bell pepper, and salt, cover and cook until the vegetables have softened, 5 to 7 minutes. Stir in the tomato paste and continue to cook until it begins to brown, about 1 minute. Stir in the garlic, cilantro, and pepper flakes, and cook until fragrant, about 30 seconds. Stir in the broth, scraping up any brown bits. Bring to a simmer and cook until slightly thickened, about 1 minute; cover and set aside.
3. Meanwhile, bring 4 quarts water to a boil in a large pot. Add the pasta and 1 tbsp salt, and cook, stirring often, until soft or at your preferred consistancy. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
4. Add the sauteed zucchini-tomato mixture, broth mixture, basil, and remaining 1 tsp oil to the cooked pasta, and gently toss to combine. Cover and let sit off the heat until the vegetables are hot, about 1 minute. Serve, passing grated parmesan seperately (if using).