Category: Dinner Recipes

Slow Cooker Pizza – Easy, inexpensive and tasty

This Slow Cooker Pizza is an excellent recipe! Easy, inexpensive and tasty. I had no idea you could pull off pizza in a slow cooker! Made my life very easy today!

I kept it simple with just cheese, but next time I’ll definitely try some toppings.

The only catch: it’s a bit tricky to serve. Wait until it’s cooled off for at least 15 minutes before attempting to slice up.

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Slow Cooker Pizza
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Slow Cooker Pizza
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
 

I'm so glad I've discovered this technique for delicious slow cooker pizza. Who would have thought that a slow cooker makes an excellent pizza oven?

Course: Main Course
Cuisine: Italian
Keyword: Slow Cooker Pizza
Servings: 4
Calories: 350 kcal
Ingredients
Ingredients
Crust
  • 1 1/2 cups biscuit mix
  • 1/2 - 3/4 cups water Enough to make drop dumplings or form a sticky ball
Sauce and Toppings
  • 1 16 oz jar pizza sauce or 2 cups homemade pizza sauce
  • 1 -2 cup mozzarella cheese depending on how much cheese you like
  • pizza toppings of your choice (precook and drain any raw meats)
  • 2 tablespoons olive oil
Instructions
Directions
  1. Drizzle olive oil on the bottom of the crock then put about one quarter of your pizza sauce on the bottom of the crock.
  2. Mix up your crust and spread on top of the sauce to almost touch the sides then cover with the remaining sauce and coat it all over so it sort of swims in the sauce like a giant soft dumpling.
  3. Top with cheese and your chosen meat and veggies, cover and cook on high for about 2 hours.

Enjoy!

Up Next:

Cheesy Chicken, Bacon & Tater Tot Crock Pot Bake

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Recipe based on one by RosemaryBurton
Photo by Mandy at Food.com

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Bacon-Wrapped Chicken and Asparagus

Bacon-Wrapped Chicken and Asparagus! Words cannot describe how much I love this chicken! Everything about it is perfect. Stuffing chicken is so simple.

 

I made this for my friend’s anniversary and it was a big hit.

I never knew stuffing chicken was so simple.

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Bacon-Wrapped Chicken and Asparagus
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Bacon-Wrapped Chicken and Asparagus
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 

Bacon-Wrapped Chicken And Asparagus is a simple but elegant dish that is outstanding for the family and good enough for guests!

Course: Main Course
Cuisine: American
Keyword: Bacon Wrapped Chicken And Asparagus
Servings: 4
Calories: 295 kcal
Ingredients
  • 4 pieces boneless skinless chicken breasts
  • 12 asparagus spears
  • 1/2 cup pesto sauce
  • 1 tablespoon olive oil
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup Parmesan cheese grated
  • salt and pepper to taste
  • 4 slices bacon
Instructions

  1. Preheat oven to 400º Line baking sheet with heavy-duty foil.

  2. Pound out of the chicken to approximately 1/2" thickness. Place chicken and pesto in medium bowl; toss to coat.

  3. Cut asparagus to the approximate size of the chicken roll (so that the asparagus will not peep out too much from the end).

  4. Place olive oil and Italian seasoning in a shallow pan or ziplock bag and toss asparagus until coated well.

  5. Place 3 asparagus spears and top of the chicken with parmesan cheese. Roll chicken around asparagus and wrap each roll with a bacon strip (2 if necessary to get good coverage).

  6. Place, seam side down, in a lined pan.

  7. Bake, uncovered, at 400ºF for 35-40 minutes or until juices run clear.

  8. Broil 6 inches from the heat for 3-5 minutes or until bacon is crisped.

 

Enjoy!

Up Next:

Chicken Roll-Ups

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Recipe based on one by Tish
Photo by Diana Johnson

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Garlic Shrimp With Asparagus

Garlic Shrimp With Asparagus is an easy, quick and eloquent weeknight dish! Ok, so some may think I’m over-reacting here, but this is, hands down, one of the best things I have ever eaten! WOW.

I served it over fettuccine, and added a tablespoon of butter to make the sauce a little richer. Yum! We’ll do this one again.

It’s great served over pasta to take advantage of the sauce but big chunks of french bread are fine too!

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Garlic Shrimp With Asparagus
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Garlic Shrimp With Asparagus
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Garlic Shrimp With Asparagus is one of those eloquent dishes you expect to find in fancy restaurants. But this homemade version is just as eloquent and sooo easy to make!

Course: Main Course
Cuisine: American
Keyword: Garlic Shrimp With Asparagus
Servings: 4
Calories: 225 kcal
Ingredients
  • 2 tablespoons olive oil
  • 2 1/2 cups sliced asparagus
  • 4 cloves garlic minced
  • salt and pepper
  • 1 pinch crushed red pepper flakes
  • 1 1/2 lbs shrimp peeled and deveined
  • 1 cup dry white wine
  • 2 tablespoons lemon juice
Instructions
  1. Heat oil in saute pan, add asparagus, garlic, and spices, cook for 5 minutes. Add shrimp, cook until shrimp turns pink.
  2. Stir in wine and lemon juice and bring to a boil, remove from heat and serve.

Enjoy!

Up Next:

Grandma’s Special Classic Macaroni & Cheese

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Recipe based on one by chia
Photo by anniesnomsblog

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Martha Stewart’s Baked Eggplant Parmesan

Martha Stewart’s Baked Eggplant Parmesan is probably the best eggplant Parmesan recipe I’ve tried yet!

I love that the eggplant is not fried but still has that classic taste.

This is definitely my new, favorite recipe for eggplant!

Tastes great and leftovers (If there are any!) are even better the next day!

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Martha Stewart's Baked Eggplant Parmesan
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Martha Stewart's Baked Eggplant Parmesan
Prep Time
30 mins
Cook Time
1 hr 10 mins
Resting Time
5 mins
Total Time
1 hr 45 mins
 

Martha Stewart's Baked Eggplant Parmesan is one of the tastiest eggplant Parmesan recipes I've ever tried. Delicious!

Course: Main Course
Cuisine: Italian
Keyword: Martha Stewart's Baked Eggplant Parmesan
Servings: 8
Calories: 275 kcal
Ingredients
  • olive oil for baking sheets
  • 2 large eggs
  • 3/4 cup plain breadcrumbs
  • 3/4 cup finely grated Parmesan cheese plus
  • 2 tablespoons grated Parmesan cheese for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • coarse salt
  • pepper
  • 2 large eggplants peeled and sliced into 1/2-inch rounds (2 1/2 pounds total)
  • 6 cups store-bought chunky tomato sauce see recipe beloor 6 cups homemade chunky tomato sauce (see recipe below
  • 1 1/2 cups mozzarella cheese shredded
Instructions
  1. Preheat oven to 375°Brush 2 baking sheets with oil; set aside.
  2. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.
  3. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
  4. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
  5. Bake until golden brown on bottom, 20 to 25 minutes.
  6. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400°F.
  7. Spread 2 cups sauce in a 9-by-13-inch baking dish.
  8. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.
  9. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan.
  10. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.
  11. Let stand 5 minutes before serving.

Note: To make Chunky Tomato Sauce: In a medium saucepan, heat 1 tablespoon olive oil over medium heat.

Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.

Crush 2 cans whole tomatoes (28 ounces each) into pan; add 1/4 teaspoon dried oregano.
Simmer, stirring occasionally, until thickened, 15 minutes.

Season with salt and pepper.

Enjoy!

Up Next: 

Parmesan Crusted Tilapia

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Recipe based on one by Sana
Photo by Ms B.

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Grilled Summer Squash and Tomatoes With Angel Hair Pasta

This Grilled Summer Squash and tomatoes with angel hair pasta dish is so simple and yet so good. I make it on an indoor grill.

It can also be made on an outside grill or in a stove top grill pan.

The grilled tomatoes burst with flavor and go so well with the squash.

Love how simple and delicious this is! If you like you can use zucchini. It still works out great.

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Grilled Summer Squash
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Grilled Summer Squash and Tomatoes With Angel Hair Pasta
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Grilled Summer Squash and Tomatoes With Angel Hair Pasta. It sounds good just to say it! Give the recipe a try.

Course: Side Dish
Cuisine: American
Keyword: Grilled Summer Squash
Servings: 2
Calories: 175 kcal
Ingredients
  • 4 ounces uncooked angel hair pasta
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 tablespoon dried basil
  • 2 small yellow squash or 2 small zucchini halved lengthwise
  • 3 medium tomatoes halved
  • salt to taste
  • 1/4 teaspoon fresh ground black pepper
  • 2 tablespoons Parmesan cheese grated
Instructions
  1. Cook pasta according to package, drain.
  2. In a medium bowl, combine squash, tomatoes, oil, garlic, salt, basil, and pepper. Set aside.
  3. Heat up grill (medium-high heat if you have temperature control, mine has just the one temperature setting).
  4. Grill the vegetables 3-5 minutes per side until they are slightly softened and browned (it takes more like 20 minutes total in my grill, so you may really need to experiment with cooking times).
  5. Remove from grill and allow to cool enough for you to handle.
  6. Cut the veggies into bite-sized pieces.
  7. Toss pasta and vegetables together in a large serving bowl.
  8. Top with cheese.

Enjoy!

Up Next: 

Easy Chili Mac

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Recipe based on one by Vino Girl
Photo by anniesnomsblog

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Southern Okra Skillet – With A Twist

This Southern Okra Skillet is a twist on okra and tomatoes. I’m from the South so I could eat a whole tub of this! I put in favorite spices.

 

In addition to the spices, I also put kielbasa sausage in it just for a change.

Please try to use fire-roasted tomatoes. I think they really make a difference in the taste!

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Southern Okra Skillet
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Southern Okra Skillet
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

This Southern Okra Skillet Recipe reminds me so much of eating at my grandmothers house when I was a kid. Delicious!

Course: Main Course
Cuisine: American
Keyword: Southern Okra Skillet
Servings: 8
Calories: 205 kcal
Ingredients
  • 2 16 oz bags frozen cut okra
  • 2 14 1/2 oz cans fire-roasted tomatoes undrained
  • 2 garlic cloves crushed and chopped
  • 1 14 oz package turkey kielbasa sliced
  • 1 tablespoon butter
  • 2 teaspoons sugar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon coriander
  • 1/4 teaspoon Lawry's Seasoned Salt
  • 1/8 teaspoon allspice
Instructions
  1. Defrost okra.
  2. In a large skillet, cook kielbasa and garlic in the butter on medium heat for about 1 to 2 minutes.
  3. Add tomatoes and okra to the skillet. Stir and continue to cook on medium heat for 5 minutes.
  4. After the 5 minutes; stir in sugar, pepper, coriander, Lawry's, and allspice.
  5. Cook 10 more minutes, stirring occasionally then serve!

 

Enjoy!

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Ragin’ Cajun Jambalaya (Crock Pot)

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Recipe based on one by Chef*Lee
Photo by anniesnomsblog

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Greek Stuffed Tomatoes and Peppers

Greek Stuffed Tomatoes and Peppers might be my favorite Greek dish. My grandmother used to make these and I have been searching the world for the recipe.

 

This one really captures that uniquely “greek” taste.

It has now become one of my family’s favorites!

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Greek Stuffed Tomatoes and Peppers
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Greek Stuffed Tomatoes and Peppers
Prep Time
45 mins
Cook Time
1 hr 30 mins
Resting Time
1 hr
Total Time
3 hrs 15 mins
 

Greek Stuffed Tomatoes and Peppers is my favorite Greek style dish! This recipe is sure to please any Greek food lovers in your family.

Course: Main Course
Cuisine: Greek
Keyword: Greek Stuffed Tomatoes and Peppers
Servings: 8
Calories: 350 kcal
Ingredients
  • 5 medium perfectly-ripe yummy tomatoes
  • 5 medium green peppers
  • 3/4 cup olive oil
  • 13 tablespoons rice really just a 'heaping' tablespoon per vegetable to be stuffed
  • 1 large onion chopped fine (about 1 1/2 cups)
  • 3 garlic cloves minced very fine
  • 1/4 cup fresh spearmint minced (1 1/2 tblsps dried, crumbled)
  • 1/2 cup parsley minced
  • 1/2 cup pine nuts or 1⁄2 cup slivered almonds
  • 1/2 cup Parmesan cheese cut into tiny cubes
  • 1/2 cup raisins
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups water
  • 1/2 cup olive oil
  • 1 tablespoon tomato paste
  • salt and pepper
Instructions
  1. Cut off tops of tomatoes (retain topand carefully scoop out flesh (retain this as well).

  2. Cut off tops of peppers (retain top and remove seeds and membrane.

  3. Place tomatoes and peppers in a pan large enough to hold them comfortably and give each veg a tiny dash of sugar with the tips of your fingertips (I really think this is important!).
  4. Take tomato flesh and process it until pureed.
  5. Add olive oil, rice, onion, garlic, mint, parsley, nuts, cheese, sultanas, 1 teaspoon of salt and 1/2 teaspoon of pepper (or season to taste).
  6. Stuff the vegetables evenly with this mixture. Replace tops of tomatoes and peppers.
  7. Combine 1 cup of water and 1/2 cup olive oil with a scant tablespoonful of tomato paste and a little salt and pepper and pour this around the veg.
  8. Bake in a preheated 375F oven (180C) for approx 1 3/4 hours (vegetables should pierce easily and be slightly blackened in parts).
  9. Turn off oven and leave in for another hour to 'mellow' before serving.
  10. This is best served slightly warm or at room temperature.

 

Enjoy!

Up Next: 

Cube Steak and Gravy (Crock Pot)

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Recipe based on one by evelyn/athens
Photo by hlkljgk

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Cube Steak and Gravy (Crock Pot)

Cube Steak and Gravy… What a wonderful dish! Most crock pot meals have a rather bland, expected sort of taste. Not this one! Another crock-pot winner.

 

The gravy is great, and the steaks are exceptionally tender.

And yes, you have to have mashed potatoes for all that yummy gravy. This is so easy and my family gobbled it up. No left-overs.

This recipe will be used at my house time and time again!

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Cube Steak and Gravy
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Cube Steak and Gravy (Crock Pot)
Prep Time
30 mins
Cook Time
8 hrs 15 mins
Total Time
8 hrs 45 mins
 

Delicious Cube Steak and Gravy done in the Crock Pot. A great dinner ready when you get home!

Course: Main Course
Cuisine: American
Keyword: Cube Steak and Gravy (Crock Pot)
Servings: 4
Calories: 265 kcal
Ingredients
  • 2 lbs cube steaks
  • salt
  • pepper
  • flour for dredging
  • 1 1 oz package onion gravy mix
  • 1 10 1/2 oz can cream of mushroom soup
  • 2 cups water
Instructions
  1. Salt and pepper the steak to your liking, then dredge in the flour. Fry steak until brown and place in crock pot.
  2. Add water, soup, and gravy mix.
  3. Cover and cook on low 6 to 8 hours.
  4. Serve with mashed potatoes or rice.

 

Enjoy this Cube Steak and Gravy recipe!

Up Next:

Crock Pot Coca Cola Roast

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Recipe based on one by southern chef in louisiana
Photo by Chef floWer

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Tamale Peppers Dish – Healthy and Filling

I love the ingredients in this Tamale Peppers dish, and love the color and delightful presentation! The cornmeal gives the filling a “tamale-like” texture.

 

Healthy and filling – no meat needed.

I will admit.. I was a little skeptical of how this would turn out… but I’m sooo glad that I took the chance.. the taste is amazing!!

I’m not vegetarian but these peppers with some chips and salsa on the side and I’m fat and happy

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Tamale Peppers
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Tamale Peppers
Prep Time
25 mins
Cook Time
50 mins
Resting Time
5 mins
Total Time
1 hr 20 mins
 

Tamale Peppers are so easy to make and are really a good meatless substitution for stuffed peppers!

Course: Main Course
Cuisine: American
Keyword: Tamale Peppers
Servings: 4
Calories: 195 kcal
Ingredients
  • 4 large bell peppers any color
  • 1 cup fresh tomato diced
  • 1 cup black beans rinsed and drained
  • 1 cup corn
  • 1/2 cup onion chopped
  • 3/4 cup salsa
  • 1 cup cheddar cheese shredded and divided
  • 1/4 cup cornmeal
  • 2 tablespoons cilantro chopped
  • 1/2 teaspoon cumin
  • 1/4 cup water
Garnish
  • 2 green onions chopped
  • 2 tablespoons cilantro chopped
Instructions
  1. Preheat oven to 350.
  2. Slice off the top of each pepper and clean out the seeds.
  3. Combine tomatoes, black beans, corn, onion, salsa, 3/4 c of the cheese, cornmeal, cilantro, cumin and water. Mix well.
  4. Spoon veggie mixture into the peppers. Sprinkle the remaining cheese on top of each pepper.
  5. Place peppers in an 8x8" baking pan and fill with 1/2" of water.
  6. Bake 50 minutes, or until peppers are tender and the filling is heated through.
  7. Let stand 5 minutes before serving warm, garnished with green onions and cilantro.

 

Give this Tamale Peppers Recipe a try!

Enjoy!

Up Next: 

Salmon Patties with Seasoned Mayo

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Recipe based on one by Starrynews
Photo by Starrynews

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French Bread Pizza Rustica – Rachael Ray’s Recipe

This French Bread Pizza Rustica is a Rachael Ray recipe I modified quite a bit to suit our tastes, so feel free to play with it to suit yours.

 

It’s so good, I crave it if we don’t have it at least twice a month.

I like to serve it with homemade pizza sauce but a jarred sauce will work in a pinch.

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French Bread Pizza
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Rachael Ray's French Bread Pizza Rustica
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Racheal Ray's French Bread Pizza Rustica is really easy to make and the taste is out of this world!

Course: Sandwiches
Cuisine: Italian
Keyword: French Bread Pizza
Servings: 4
Calories: 375 kcal
Ingredients
  • 1 loaf French bread
  • 1 lb hot Italian turkey sausage
  • 1 red bell pepper chopped
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 1 (10 ouncbox frozen chopped spinach defrosted and squeezed dry
  • 1 1 ⁄2 cups part-skim ricotta cheese
  • 1 ⁄2 cup parmesan cheese
  • 1 cup mozzarella cheese shredded
  • 1 cup provolone cheese shredded
  • 1 teaspoon dried oregano
  • 1 teaspoon crushed red pepper flakes
Instructions
  1. Preheat oven to 425°F.
  2. Split bread lengthwise and hollow it out. Cut in half across to make 4 shells.
  3. Brown sausage in a skillet over medium-high, breaking up large pieces with a spoon. Add bell pepper, onion, and garlic; cook 3-5 minutes. Add spinach. Remove from heat and season to taste with salt and pepper.
  4. Transfer mixture to a bowl. Add ricotta and Parmesan and combine well. Fill bread shells and top with mounded mozzarella and provolone.
  5. Bake in hot oven until cheese melts and bubbles and bread is super crisp, about 10-12 minutes.
  6. Top with oregano and crushed red pepper and serve with marinara.

 

Enjoy this French Bread Pizza Rustica!

Up Next:

Mexican Fire Rice – Spicy Rice & Sausage

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Recipe based on one by kitchenslave03
Photo by GaylaJ

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