Personal Pizza for Lunch!

Who has kids that refuse to eat school food..... OOOOHHHH OOOOHHH OOOOOOHHH ME!!!!!! Yes.... I have 2 kids that absolutely refuse to eat school lunch because it "sucks out loud". OK, so not my favorite word choices here but the point has definitely come across loud and clear. Apparently this new initiative in schools is not what it is chalked up to be. So what to do what to do.

Mom to the rescue, as usual. For those that know me I LOVE to cook. I love to create in the kitchen also. Today is not much in the creative arts but it is a good lunch for the kids. Hey, it was a good lunch for mom too. :-)

Best of all - this is calorie friendly :-) BONUS!!!!!!! I have listed my ingredients below. Use what ever your kiddos love best :-)

Yep 3-4 ingredients makes for a quick and easy lunch. BEST OF ALL - you can freeze them!!!!!! WOOO HOOOO.

This recipe makes 2 pizzas.

1 Sandwich Thin (2 pieces)
2 Tbl Pizza Sauce
1/4 C Shredded Cheese
8 pc Pepperoni (optional)

Super Super easy. Lay the sandwich thins soft side up :)
1 Tbl Pizza Sauce on each slice
4 pc of pepperoni per slice
Sprinkle the half the cheese on each slice.

Now you have one of two options.

1. COOK! Broil or toast until the cheese is bubbly - Mine took about 3-4 minutes in the broiler

2. FREEZE! - place pizzas on cookie sheet and place in freezer for about 2 hours. Once frozen, you can wrap them individually and store in the freezer. Just thaw and cook!

What makes these little guys calorie friendly... Ill break it down by single slice.

Sandwich Thin - 50 calories
Cheese - 55 calories per 1/8 C
Pizza Sauce - 10 calories per Tbl
Pepperoni - 38 calories per 4 slices ( remember this is optional)

A Cheese pizza has 115 Calories EACH - A Pepperoni pizza has 153 Calories EACH!

Chicken Pillows :)

Yum Yum Yum Yum Yum 

That was ALL I heard last night at the dinner table. I made this recipe last night and let me tell you, it is AMAZING. The recipe itself is very easy. The most difficult thing being actually keeping the chicken mixture inside the crescent roll. But it can be done and this dish turns out absolutely amazing. I served with brown rice and green beans with mushrooms. See my notes at the bottom for how I adapted the recipe!!!! Click on the SOS Soup Mix link at the bottom to get the recipe. 

YUMMY!!!!

Chicken Pillows adapted from Recipezaar.com Sauce 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls 1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted*** 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice) 1/2 cup milk *** Filling 4 ounces cream cheese - Softened 2 tablespoons butter - softened 1/2-1 teaspoon garlic powder 1 tsp minced onion flakes 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey) 1/2-3/4 cup finely grated cheddar cheese 1/2 tsp seasoning salt 1/2 tsp ground black pepper (or to taste) 2 Tbsp. milk 1-2 cup grated cheddar cheese (for topping) Ready - Set - Make Set oven to 350°F.  Spray a 9x13 dish with cooking spray.  Mix together milk, 3/4 cup cheese and undiluted chicken soup (or SOS) - Set ASIDE For the filling --  Mix the soft cream cheese with butter until very smooth, then add in garlic powder.  Add in the chopped chicken, onion and cheddar cheese; mix well until combined.  Add in 2 tablespoons milk; mix to combine (I didn't use)  Season with seasoned salt or white and black pepper to taste.  Unroll the crescent rolls.  Place 1 heaping tablespoon chicken mixture on top of each crescent triangle, then roll up starting at the thicker end.  Drizzle a small amount of soup mixture on the bottom of the dish.  Place the crescent rolls seam-side down on top of the creamed mixture in the casserole.  Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) Sprinkle with 1 cup (or more) grated cheese, or amount desired.  Bake for about 30 minutes.  Thank you to: www.plainchicken.blogspot.com *** I used the SOS soup mix instead of the cream of chicken soup. Also I left the milk out of the recipe because the SOS was the right consistency***

S.O.S Soup Mix

Every cook at some point in time or another has used condensed "Cream of Something" soup, right? I know I have. I stopped using the junk in cans a while back. There is too much "Stuff" in there for it to be healthy. I found this recipe on Pinterest and I ABSOLUTELY  LOVE LOVE LOVE it. It is super simple and super wonderful. Try it once and you WILL be hooked.


SOS Soup Mix (A.k.a. "cream of ....")

2 C Powdered Milk (I use powdered skim)
3/4 C Cornstarch
1/4 C Chicken Bullion
2 Tbl Dried Onion Flakes
1 tsp Italian Seasoning (optional - I use it)

Put the ingredients into a storage container with a lid.
Shake
All Done :)

To MAKE the soup - This makes same amount as 1 can of Cream of Chicken Soup.

1 1/4 C cold water
1/3 C SOS Mix
Put in small pot on stove and cook till thickened. Stir constantly because of the milk.

And so I don't have to dig for my recipe all the time, I just wrote it on the top of my container. That way,  I know the recipe AND how to make it quickly.

Happy New Year!!!!!! Thanks for stopping by today. My resolution for this year is to get my blog out there. I'm hoping to really help people save money!!!!!! I'm going to do a coupon series, money saving tips, gardening ideas, DIY projects, and any other ideas that come up. I hope everyone has a money saving an prosperous year!!!!!

Tangy Meatloaf

Im back... And I have an amazing recipe for meatloaf to share! Don't let the sound of the title fool you. This has got to be the BEST meatloaf I have EVER eaten. That being said.... the secret is in the sauce! Please note that if you have big eaters, you are going to have to double this recipe!

Here is the recipe which I actually found on AllRecipes.com (LOVE this site and LOVE the iPhone app too)

              Ingredients

• 1 pound ground beef
• 1/2 cup dry bread crumbs
• 1 egg
• garlic powder to taste
• 1 dash Worcestershire sauce
  Sauce
• 1/3 cup ketchup
• 1/4 cup packed brown sugar
• 1/4 cup pineapple preserves

             Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a 9x5 inch loaf pan.
3. Bake in preheated oven for 30 to 50 minutes.
4. Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.
   
   
   
   

Menu Planner - School Lunch AND Dinner

I got so tired of trying to find exactly what I wanted in a menu planner. I finally just broke down and MADE one. I only needed a School Lunch Planner and a Dinner Planner for the week. Let me know what you think! If you would like a PDF, let me know and I will email it to you. Click here to reach me!!!!

Stuffed Bell Peppers

And I have made it here twice today!!!! This time it is for my recipe for stuffed bell peppers.

Ingredients:
4 Large Green Bell Peppers
1.5 ground beef
1c cooked couscous
2-3 Tbls Worcestershire Sauce (Lea & Perrins in the best)
1/2 - 3/4c ketchup
1/8tsp black pepper
2 cans Tomato Sauce
Mixed Shredded cheese

Prep:
Brown the ground beef
Cook couscous according to package directions
Add Worchestershire Sauce
Add 1/2 c Ketchup
Mix in cooked couscous
**if more Ketchup is needed, add the remained 1/4 cup**

Hollow out the bell peppers and use a spoon to scoop out the remaining veins and seeds.

Fill the bell pepper about half way and put a layer of cheese. Fill the bell pepper the rest of the way with meat mixture. Continue with the other 3 bell peppers. Place in the crockpot. Pour both cans of sauce over the peppers. Cook 3 hrs on high or 6-7 hours on low. Top with more cheese when serving!