Saturday, June 18, 2011

Pepperoni Pizza Snacks

 

INGREDIENTS

1 tube refrigerated Italian breadsticks (any flavor)
sliced pepperoni
Italian blend shredded cheese
pizza sauce, heated

 

DIRECTIONS

1.  Heat oven to 375°F. Spray cookie sheet with cooking spray, or line with parchment paper. Remove dough from can. Unroll dough; separate into strips. Cut each strip in half to make 20 pieces. Press each piece out flat.

2.  Put 1 slice of pepperoni and teaspoon of cheese in the middle of the strip. Wrap dough around filling; 
firmly press edges to seal.
3.  Place spread mixture from breadstick package in small microwavable bowl. Microwave on High 10 to 20 seconds or until melted. Brush on stop of each snack.  

4.  Bake 15 minutes or until golden brown. Cool 3 minutes; remove from pan. Serve warm snacks with warm pizza sauce.

Source: Pillsbury.com

Lettuce Wraps



Here is a great recipe for lettuce wraps that I added some new ingredients to.  However, they were extremely messy and hard for my kids to eat.  So we improvised and wrapped everything in a tortilla.  Enjoy!! 
 
Boston Bibb lettuce (I used green leaf)
1 cup cooked white rice (I used brown rice)
1 large carrot, shredded
1 lb cooked, cubed chicken (I used grilled pork chops)
4 slices bacon, cooked and crumbled (I used real bacon bits)
1 cup shredded cheese (the recipe didn't call for this, but we love our cheese)
1/4 cup barbecue sauce (my hubby used ranch dressing)
tortillas (added to make less messy)
 

Gather your ingredients so that you can quickly build the wraps. Lay lettuce on top of tortillas.  Top with all other ingredients. Drizzle with barbecue sauce.  Wrap and serve.


Source: Tablespoon.com

Saturday, June 4, 2011

Pork Enchiladas

My hubby has the great hobby of smoking meat.  My favorite is the shredded pork.  But what to do with all of the leftovers?  Here is a great recipe that I came up with after combining and tweaking several that I found.  It is a nice way to put a Mexican twist on a BBQ meat.


3 cups shredded cooked pork                         
1 (10 ounce) can enchilada sauce               
1/2 teaspoon onion powder                        
1 cup reduced fat sour cream                        
2 cups shredded cheese
1 (10.75 ounce) can tomato soup  
1/4 teaspoon garlic powder  
1/2 teaspoon ground cumin  
8 (7 inch) flour tortillas  

Preheat oven to 350 degrees.  Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.  Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla.  Roll tortillas to enclose filling; place seam side down in the baking dish.  Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.  Bake in preheated oven until hot and bubbly, about 30 minutes. 

Thursday, June 2, 2011

Pizza Quesadillas

Here is a fun twist on your everyday quesadilla that I came up with over the weekend.  My girls were very excited!!


Ingredients:
flour tortillas
pepperoni
Italian blend cheese
pizza sauce

Heat skillet on medium-high heat.  Lay tortilla in skillet.  Sprinkle with cheese, add pepperoni, and sprinkle with more cheese.  Lay another tortilla on top.  After cheese starts to melt flip tortillas over to heat other side. Brown each side lightly until slightly crisp.  Cut into slices and serve with pizza sauce for dipping.

Source: my own recipe