2 (11 oz) packages refrigerated French bread dough
1 1/2 cups pizza sauce
2 cups shredded mozzarella
Preheat oven to 400. Lightly grease a round pizza pan or pizza stone. Place one loaf of refrigerated dough on cutting board. Cut dough in half lengthwise. Slice each dough half crosswise into 16 slices for a total of 32 bread dough slices. Repeat with remaining dough. You will have a total of 64 bread dough slices when you are done.
Arrange dough slices on pizza pan or pizza stone. Top with pizza sauce, mozzarella and pizza toppings. Bake 14–16 minutes or until crust is golden brown.
–I turned the oven down to 350 at some point and continued baking b/c I felt like the outside pieces were getting crispy, but the inside was too raw. Then I let the pizza sit a good 10 mins to cool off and it seemed to help with the middle pieces getting cooked a bit more while resting!
This recipe is from Plain Chicken.
Easy Pork and Rice
1 cup uncooked rice (brown is best!)
4 boneless pork chops (seasoned as you like)
1 can of golden mushroom soup + 1 can of water
Preheat oven to 325 degrees. Spray a glass 9×13 dish with non stick spray. Pour rice out evenly into dish and lay pork chops on top of rice. In a large measuring cup, mix can of golden mushroom soup and can of water together and add a couple dashes of Worcestershire sauce. Pour this mixture on top of the pork chops and rice. Cover with foil and bake 45-50 minutes. Uncover and bake another 15-30 mins (this depends on what kind of rice you used). Taste it until you can tell the rice is cooked. Then let it sit a minute, so the gravy can thicken.
Beef and Broccoli in the Slow Cooker
1 pound boneless beef chuck roast, sliced into thin strips
2 cups beef broth/bouillon
1 cup soy sauce
2/3 cup brown sugar or honey
2 tablespoons sesame oil
6 garlic cloves, minced
4 tablespoons cornstarch
4 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
1 can tiny corn
1 can oriental straw mushrooms
Hot cooked rice (brown or white!)
Place beef in a crock pot. In a small bowl, combine broth, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stove top with the corn starch mixture. Boil until your desired consistency is reached). Add broccoli, corn and mushrooms to the crock pot. Stir to combine. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken). Serve over hot cooked rice.
Makes 6 servings
2 cups salsa
1 cup nonfat sour cream
1 (1-ounce) package low-sodium taco seasoning
1 1/2 pounds boneless, skinless chicken breast tenders
1/2 cup reduced-fat sharp Cheddar cheese
Cilantro or green onion, chopped, optional
Preheat oven 350°F. Coat oblong glass baking dish with nonstick cooking spray. In bowl, mix together salsa, sour cream, and taco seasoning. Place chicken into prepared dish. Pour sauce over chicken and bake 45 minutes or until chicken is tender. Sprinkle with cheese and cilantro or green onion, if desired.