Tomato Basil Soup

Tonight I made the nom-nommyiest Tomato Basil Soup. And it only took about 10 minutes of prep time (tops) and 10 minutes on the stove. Now I need to jar it up and freeze a ton for the winter.

I'd seen a recipe online but there were some things I didn't like about it, so I started from scratch and created my own.

Here's what you'll need:

2- 14 oz cans of crushed tomatos

1- 140z can of whole tomatos

2 tablespoons of minced garlic

olive oil

1/2 cup of chicken stock

1 teaspoon of sea salt

3 tablespoons of sugar

pepper

1/4 cup of whipping cream

3 tablespoons fresh cut basil

Before you start on the stove, pour all cans of tomatos in the blender. Pulsate the blender until any big chunks are gone (however, don't mix it so much that you've got a really thin liquid). Set aside the tomato mixture.

Put your garlic and olive oil in a frying pan. Only heat for about one minute, then pour in your tomato sauce. Add chicken stock, sea salt, sugar and pepper.

Bring it all to a boil and then let it simmer on low for about 10 minutes.

Take the soup off the stove and mix in whipping cream and basil.

Voila!

You're done.

Eat with sourdough bread.

Yum.

the yummy breakfast casserole

So I took the normal egg/sausage breakfast casserole, doctored it up a bit and renamed it the yummy breakfast casserole because i'm so clever with naming dishes.
Ingredients:

1 pound pork sausage

1/2 teaspoon salt

6 eggs, beaten

1 cup of milk

1 cup of half and half (you can substitute half and half for an additional cup of milk, but it can make the casserole soggy)

2 cups shredded mild cheddar cheese

1 big loaf of french bread.......

green onions

love

Directions:

Brown sausage in a pan.

In a large bowl, mix together salt, eggs, milk, half and half about 3 tablespoons of chopped green onions.

Take the large loaf of french bread and cut thick slices (about 1.5 inches). Lay the bread in the pan and make sure it covers it all. I just squish all the entire loaf in the pan.

Layer the cooked pork sausage over the top of the bread.

Pour the egg mixture on top of the sausage and bread.

Finally, layer 2 cups of cheese over the top of the casserole.

Cover the pan and let it sit for 8-12 hours.

In the morning, cook the casserole at 350 degrees for 45 minutes-1 hour.

Lemon-Zucchini Fettuccine

K, so this is totally Nat's recipe but it's AMAZING and the perfect summer pasta. She's quite the cook!

Ingredients:

2 large boneless, skinless chicken breasts

2 lemons, divided

1/4 cup plus 3 tablespoons olive oil, divided

2 tablespoons red wine vinegar

1 tablespoon kosher salt

2 medium zucchini

Salt and pepper

5-6 cloves garlic

8 ounces of fettuccine

Fresh basil (about 1/2 cup)

Fresh oregano (about 1/4 cup) or 1 tablespoon dried oregano

1 cup grated Parmesan cheese

Directions:

Place chicken in a ziploc bag with the juice of one lemon, 2 tablespoons of olive oil, and the red wine vinegar. Seal the bag and gently squish the bag to make sure the ingredients are incorporated and surrounding the chicken. Set aside for 15-30 minutes.

In a large pot, bring water with about 1 tablespoon of kosher salt to a boil. While waiting for the water to boil, slice the zucchini in half lengthwise. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper.

Press or finely mince garlic cloves. In a small saucepan on the stove, place 1/4 cup olive oil and add garlic. Turn the burner to medium-low heat. It shouldn't be popping and frying, the oild should just slowly warm, infusing the oil with the garlic and removing that zing fresh garlic has.

When the water is boiling, add the pasta.

Remove the chicken from the bag and salt and pepper both sides. Place the chicken and zucchini on a grill.

WHile the chicken and zucchini are grilling and pasta is boiling, chop herbs, and prepare the cheese. Zest both lemons and juice the one that hasn't been juiced.

When the zucchini and chicken are done, remove them from the grill. Allow the chicken to stand for 5 minutes and then chop the zucchini and chicken.

Reserve about 1/2 cup of pasta water. Drain the pasta and immediately place in big bowl. Place the chopped zucchini and chicken on top. Add lemon zest, lemon juice, cheese, herbs, and the garlic-olive oil mixture.

Now take some tongs and give everything a big toss. If you feel it needs more moisture, add a little of the pasta water or a little more olive oil.

And yes, that is a phone picture. I work with what i've got people.

carrot cake

Ugh, I wish this wasn't the best carrot cake ever. Even people who don't normally like carrot cake like this stuff......

Cake:

2 cups flour

2 cups sugar

1 tsp. baking soda

2 tsp. cinnamon

1/4 tsp. salt

3 cups grated carrots

1 1/2 cups oil

4 eggs

Mix dry ingredients in bowl. Add oil, mix, add carrots. Mix and add eggs one at a time-beat. Bake at 350 in greased layered pans35-45 min. or sheet pan 45 min.

Icing:

8 oz. cream cheese

1 stick of butter

1 cup chopped pecans

1 lb. box conf. sugar

2 tsp. vanilla

Cream butter and cream cheese-add sugar, vanilla and nuts. Spread on cooled cake.

BBQ Chicken Pizza

Made these dudes for V-Day.

Ingredients:

Barbeque Sauce

1/2 Chopped Red Onion

Cilantro

2 Chicken Breasts

Pizza Cheese

Dough recipe:

2 c. flour (I use whole wheat flour)

1 Tbl. yeast

1/4 tsp. salt

1 Tbl. sugar

2/3 cup very warm water

Mix 1 cup flour with all other dry ingredients. Mix in water. Add in remaining flour (be careful not to over-stir, it'll kill the yeast) and let rise 15 minutes. The dough will be sticky when done. Lay on bed of flour and roll out to desired size.

Pizza:

Grill two chicken breasts on stove and shred. Brush BBQ sauce onto rolled out dough. Sprinkle Pizza Cheese on top of the BBQ sauce. Layer chicken, red onions and cilantro on top of the cheese. Lightly brush crust with olive oil and sprinkle with a touch of garlic and parmesan cheese. Bake at 375 for 15 minutes.

White Bean Chicken Chili

I'M ALIVE!

ISN'T THAT WONDERFUL?

So today I started craving some good ole white bean chicken chili which is completely weird.

It's not weird because white bean chicken chili is weird, it's weird because i've never had it before.

But maybe that's just something to bring up with my therapist.

Anyways, it was really good.

Made a ton but I'll just freezer it.

INGREDIENTS

1 tablespoon olive oil

1 medium onion, finely chopped

1 can chopped green chilies, drained

3 tablespoons all-purpose flour

2 teaspoons ground cumin

2 cans (15 oz) white beans

1 can (14 oz) chicken broth

1 1/2 cups finely copped cook chicken breast

shredded cheese (optional)

sour cream (optional)

PREPARATION

In large skillet, cook onioin in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.

Pumpkin Swirl Brownies

Made these for my Halloween party. You can find the recipe here.

Thanks, Martha. You're a real babe sometimes.

Summer Squash Soup with Pasta and Parmesan

I know i've been going a little crazy on the soups lately. But it's cold. And you can freeze soup, warm it up & then eat it after a looong day of work.

I <3>

Ingredients

• 6 cups fat-free, less-sodium chicken broth
• 3 cups water
• 2 1/4 cups uncooked farfalle (about 6 ounces bow tie pasta)
• 2 cups finely chopped yellow squash
• 2 cups finely chopped zucchini
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh oregano
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
• 1/4 cup thinly sliced fresh basil

Preparation

Bring broth and water to a boil in a Dutch oven. Add pasta, and cook 8 minutes or until almost tender. Add squash and the next 7 ingredients (through pepper). Reduce heat, and simmer 4 minutes or until pasta is done and squash is tender. Sprinkle with cheese and basil.

Loaded Potato Soup

Ingredients

• 4 (6-ounce) red potatoes
• 2 teaspoons olive oil
• 1/2 cup prechopped onion
• 1 1/4 cups fat-free, lower-sodium chicken broth
• 3 tablespoons all-purpose flour
• 2 cups 1% low-fat milk, divided
• 1/4 cup reduced-fat sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 bacon slices, halved
• 1/3 cup shredded cheddar cheese
• 4 teaspoons thinly sliced green onions

Preparation

1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.

2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.

4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Chicken Corn Chowder

Ingredients

• 1 tablespoon butter
• 6 green onions
• 2 tablespoons all-purpose flour
• 2 cups chopped cooked chicken breast
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 (10-ounce) packages frozen corn kernels, thawed and divided
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 2 cups fat-free milk
• 1/2 cup (2 ounces) preshredded cheddar cheese

Preparation

Melt butter in a Dutch oven over medium-high heat. Remove green tops from green onions. Chop green onion tops; set aside. Thinly slice white portion of each onion. Add sliced onions to pan; sauté 2 minutes. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, 1 package of corn, and broth; bring to a boil. Reduce heat, and simmer 5 minutes.

While mixture simmers, combine the remaining corn and milk in a blender; process until smooth. Add milk mixture to pan; simmer 2 minutes or until thoroughly heated. Ladle 2 cups chowder into each of 4 soup bowls; sprinkle evenly with green onion tops. Top each serving with 2 tablespoons cheese.

Salad Pockets

I'm the biggest salad junkie. So my favorite things today are these salad pockets! They're perfect because it's not a lot of bread. Make your salad and stuff it in. On their website they have different recipes for breakfast, lunch & din din.

Find it here.

Healthy Chicken Pot Pie

Grilled Chicken and Spinach Quesadillas

I love Spinach anything.

Ingredients

• 1 2- to 2 1/2-pound rotisserie chicken, meat shredded
• 4 cups baby spinach (about 3 ounces)
• 1 1/2 cups grated Monterey Jack (6 ounces)
• 4 large flour tortillas (I always do whole-wheat)
• 1 avocado, diced
• 1/2 cup store-bought fresh salsa
• 1/4 cup sour cream

Directions

1. Heat grill to medium. In a large bowl, combine the chicken, spinach, and cheese. Dividing evenly, place the mixture on one half of each tortilla. Fold the other half over to cover.
2. Grill the quesadillas until the cheese has melted and the tortillas are crisp, 3 to 4 minutes per side. Serve with the avocado, salsa, and sour cream.

Ravioli with Apples & Walnuts

Oh, hey there! Good news... I'm alive!

Ingredients

1 pound cheese ravioli (fresh or frozen)

2 tablespoons olive oil

1/2 cup walnuts, roughly chopped

1 crisp apple (such as Braeburn or Gala), cut into matchsticks

1/2 cup fresh flat-leaf parsley, chopped

Kosher salt and black pepper

1/4 cup grated Parmesan (1 ounce)

Directions

Cook ravioli according to the package directions. [need timer]

Meanwhile, heat oil in a medium skillet over medium heat. Add walnuts and cook, stirring often, until lightly toasted and fragrant, 4 to 5 minutes. [need timer]

Add apple, parsley, ½ teaspoon salt, and ¼ teaspoon pepper and toss to combine. Spoon over ravioli and sprinkle with Parmesan.

Butter Brickle Frozen Dessert

For real guys? For real?
Ingredients
1 1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup white sugar

1 cup all-purpose flour
3/4 cup quick cooking oats
1/4 cup brown sugar
1/2 cup butter, melted
3/4 cup chopped pecans

1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel topping
Directions
1.Preheat oven to 350 degrees F.
2.In medium bowl, combine graham cracker crumbs, 1/3 cup melted butter and white sugar until well mixed. Press into bottom of a 9 inch springform pan.
3.Bake 6 minutes, until set. Cool completely.
4.Preheat oven to 400 degrees F (200 degrees C).
5.In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed. Lightly pat onto a baking sheet.
6.Bake 10 to 15 minutes, until light brown. Crumble while still hot. Cool completely.
7.In large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping.
8.Spread half of the cheese mixture over the crust in the springform pan. Sprinkle half of the oat crumbles over the cheese mixture, and spread half of the caramel sauce over that. Repeat layers. Freeze until firm, remove pan sides and serve cold.

Zucchini Bread

Allrecipes.com is just a gem. You know that?

Well, I've been making Zucchini Bread likes it going out of style around my house. You tend to have more people (eh em, or BOYS) flock to your home when you have food cooking and I'm all about a full house of friends.

Check out the recipe I've been using here.

Que es muy bien.

I hope you all are having a lovely summer, eating lots of otter pops & spending plenty of time by the pool.

Summer Squash Pizza

You guys have heard me say this before, but i'm the biggest vegetable nerd/squash nut you'll ever meet. My kids are going to hate me... So of course I loved this.

Ingredients
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 medium zucchini, cut lengthwise into (1/4-inch-thick) slices
1 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices Cooking spray
1 packaged pizza crust (such as Mama Mary's) or make your own of course!
2 plum tomatoes, cut into slices
1/4 cup (1 ounce) finely grated pecorino Romano cheese
2 tablespoons thinly sliced fresh basil
1/2 teaspoon finely chopped fresh oregano
Preparation
1. Prepare grill.
2. Combine oil, vinegar, salt, pepper, zucchini slices, and yellow squash slices in a large bowl, tossing gently to coat. Place squash mixture on grill rack coated with cooking spray; grill 2 minutes on each side or until tender.
3. Reduce grill temperature to medium.
4. Lightly coat pizza crust with cooking spray; grill 1 minute on each side or until lightly toasted. Arrange zucchini and squash over crust. Arrange tomatoes over squash; sprinkle with pecorino Romano cheese. Grill 5 minutes or until thoroughly heated. Remove from grill; sprinkle with basil and oregano.

Corn and Summer Vegetable Sauté

I'm all about good summer sides, and this one's easy peasy.

Ingredients
1 tablespoon canola oil
1/2 cup chopped green onions (about 4)
1 garlic clove, minced
1 cup sliced fresh okra (about 4 ounces)
1 cup chopped red bell pepper (about 1)
1 finely chopped seeded jalapeño pepper
1 cup fresh corn kernels (about 2 ears)
1 (15-ounce) can black beans, rinsed and drained
1/3 cup minced fresh cilantro
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute. Add okra; sauté 3 minutes. Reduce heat to medium. Add bell pepper and jalapeño; cook 5 minutes. Add corn; cook 5 minutes. Stir in beans; cook 2 minutes. Stir in cilantro; sprinkle with salt and black pepper.

Superfast on the Grill

So i'm not going to lie, I haven't even made these yet. I don't even have a grill. But, my roommate's Boo does, and he's quite proud of it. I will be making some visits this summer to try these ones out. So, thanks Cooking Light for these Superfast Grilling Recipes.

P.S. Umm, isn't summer the best?! Honestly, I'm dying right now. Love sunny summerness lovey loverness.

Chicken Pesto Strombolli

Sorry you guys, my real blog takes precedence over this one. I hope I haven't let anyone down.
But made this for lunch for my roomies today. So mmm mmm good.

Ingredients:

1 Whole Wheat Frozen bread Loaf
1/2 cup Pesto Sauce
2 cups Spinach
2 cups Cooked Shredded Chicken
2 cups Shredded Mozzarella
1/2 cups Grated Parmesan Cheese, divided
1 tsp. Garlic Salt
1 egg, lightly beaten

Directions:

Thaw bread according to package. (I laid my bread loaf on a cookie sheet & put a wet towel over the top the night before to let it rise throughout the night)
On greased counter roll out to a rectangle about the size of a cookie sheet
Spread Pesto all over leaving a 1 inch space from edge
Sprinkle 1/4 cup Parmesan on top of pesto. Sprinkle Mozzarella the layer of spinach, last your shredded Chicken.
Now roll, jelly roll style, starting at the long end.
Roll it all the way so it makes a long tube.
Place on a greased cookie sheet, make sure seam is on the bottom. Tuck ends under.
Brush with egg. Sprinkle with Parmesan and Garlic Salt.
Cut slits along the top to vent
Bake @350 until golden brown, 20-30 minutes.


chomp chomp.

BBQ Chicken Tenders

Ingredients
1 cup prepared barbecue sauce
2 tablespoons Dijon mustard
2 tablespoons honey
1 1/2 pounds chicken tenders (see Note)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 large eggs
1 3/4 cups coarse dry breadcrumbs, preferably whole-wheat (see Note)
Olive oil or canola oil cooking spray
Preparation
1.Combine barbecue sauce, mustard and honey in a large bowl. Set aside 1/2 cup of the sauce in a small bowl. Cut any large chicken tenders in half lengthwise, then add all the tenders to the large bowl with the remaining sauce; stir to coat. Marinate in the refrigerator for 30 minutes to 1 hour.
2.Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
3.Combine flour, salt and pepper in a shallow dish. Lightly beat eggs in another shallow dish. Place breadcrumbs in a third shallow dish. Coat each tender in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the breadcrumbs, shaking off any excess. Place the tenders on the prepared baking sheet. Generously coat both sides of each tender with cooking spray.
4.Bake for 10 minutes. Turn each tender over and continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. Serve with the reserved sauce for dipping.

Pineapple-Teriyaki Chicken

Ingredients
1/3 cup dry sherry

1/4 cup reduced-sodium soy sauce
2 tablespoons brown sugar
1 20-ounce can pineapple rings, plus 1/3 cup juice from the can
4 large boneless, skinless chicken thighs, (about 1 1/2 pounds), trimmed (see Tip)
1 teaspoon cornstarch
1 tablespoon butter
Preparation
1.Whisk sherry, soy sauce, brown sugar and the 1/3 cup pineapple juice in a large bowl. Add pineapple rings and chicken and gently stir to coat. Refrigerate for 15 minutes.
2.Meanwhile, preheat grill to medium-high.
3.Remove the chicken and pineapple from the marinade and pat dry; reserve the marinade. Oil the grill rack. Grill the chicken and pineapple until the chicken is cooked through and the pineapple is marked, 4 to 5 minutes per side.
4.Whisk the reserved marinade and cornstarch in a small saucepan. Bring to a boil and cook, whisking, until reduced and thickened, 2 to 4 minutes. Stir in butter. Serve the chicken and pineapple drizzled with the sauce.

Great Crepe Recipes

At our Tennessee house, we're all about Crepes.

I found some great Crepe recipes on the Cooking Light website. To check them out, go here.

Sour Cream Coffee Cake

Ingredients
3/4 cup old-fashioned rolled oats (about 2.5 ounces), divided
Cooking spray
4.5 ounces all-purpose flour (about 1 cup)
1 ounce whole-wheat flour (about 1/4 cup)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed brown sugar, divided
1/3 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1 (8-ounce) carton light sour cream (such as Daisy)
2 tablespoons finely chopped walnuts, toasted
1/2 teaspoon ground cinnamon
1 tablespoon chilled butter, cut into small pieces
Preparation
1. Preheat oven to 350°.

2. Spread oats in a single layer on a baking sheet. Bake at 350° for 6 minutes or until oats are barely fragrant and light brown.

3. Coat a 9-inch springform pan with cooking spray; set aside.

4. Reserve 1/4 cup oats; set aside. Place remaining oats in a food processor; process 4 seconds or until finely ground. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine processed oats, flours, baking powder, baking soda, and salt; stir with a whisk.

5. Place granulated sugar, 1/4 cup brown sugar, and 1/3 cup butter in a large bowl. Beat with a mixer at medium speed for 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. (Batter will be slightly lumpy because of oats.) Spoon batter into prepared pan; spread evenly.

6. Combine remaining 1/4 cup oats, remaining 1/4 cup brown sugar, nuts, and cinnamon in a bowl. Cut in 1 tablespoon butter with a pastry blender or 2 knives until well blended. Sprinkle top of batter evenly with nut mixture. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean, top is golden, and cake begins to pull away from sides of pan. Cool cake in pan for 10 minutes; remove from pan.

Mediterranean Chicken Salad Pitas

Ingredients
1 cup plain whole-milk Greek yogurt (such as Fage Total Classic)
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
3 cups chopped cooked chicken
1 cup chopped red bell pepper (about 1 large)
1/2 cup chopped pitted green olives (about 20 small)
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
6 (6-inch) whole wheat pitas, cut in half
12 Bibb lettuce leaves
6 (1/8-inch-thick) slices tomato, cut in half
Preparation
1. Combine first 4 ingredients in a small bowl; set aside. Combine chicken and next 5 ingredients (through chickpeas) in a large bowl. Add yogurt mixture to chicken mixture; toss gently to coat. Line each pita half with 1 lettuce leaf and 1 tomato piece; add 1/2 cup chicken mixture to each pita half.

Ingredients
1 (11-ounce) can refrigerated French bread dough
2 tablespoons yellow cornmeal
Cooking spray
1 1/2 pounds plum tomatoes, thinly sliced
1 garlic clove, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1/4 teaspoon black pepper
2 ounces pancetta
1/4 cup thinly sliced fresh basil
Preparation
Preheat oven to 450°.
Place dough on a baking sheet sprinkled with cornmeal; press dough into a 12-inch circle. Crimp edges of dough with fingers to form a rim. Lightly spray surface of dough with cooking spray. Bake at 450° for 8 minutes. Remove from oven.
Arrange tomato slices on paper towels. Cover with additional paper towels; let stand 5 minutes. Sprinkle garlic evenly over surface of dough; sprinkle 1/2 cup cheese evenly over dough. Arrange tomato slices on top of cheese; sprinkle with pepper. Top with remaining 1/2 cup cheese. Bake at 450° for 5 minutes.
Chop pancetta. Cook pancetta in a nonstick skillet over medium heat until crisp; drain. Sprinkle pancetta over pizza; bake an additional 1 minute or until crust is golden. Sprinkle basil over pizza; let stand 2 minutes. Cut into 6 wedges.

Spinach, Chicken & Feta Salad

Ingredients
1/4 cup fat-free, less-sodium chicken broth
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon sugar
1 teaspoon bottled minced garlic
1 teaspoon Dijon mustard
1 teaspoon olive oil
1/2 teaspoon salt
Cooking spray
1 pound skinless, boneless chicken breast
1/4 teaspoon black pepper
1 1/2 cups chopped red onion
1 1/4 cups (1-inch) pieces yellow bell pepper
1/2 cup (2 ounces) crumbled feta cheese
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1 (7-ounce) package prewashed baby spinach
Preparation
Combine the first 9 ingredients, stirring with a whisk.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle chicken with black pepper. Add chicken to pan; cook 4 minutes. Turn chicken. Add onion; cook 4 minutes or until chicken is done and onion is tender, stirring the onion frequently. Cut chicken into 1/2-inch-thick slices. Combine chicken, onion, bell pepper, cheese, chickpeas, and spinach in a large bowl. Drizzle vinaigrette over salad; toss gently to coat.

Chicken Souvlaki

Ingredients
1/2 cup (2 ounces) crumbled feta cheese
1/2 cup plain Greek-style yogurt
1 tablespoon chopped fresh dill
1 tablespoon extravirgin olive oil, divided
1 1/4 teaspoons bottled minced garlic, divided
1/2 teaspoon dried oregano
2 cups sliced roasted skinless, boneless chicken breast
4 (6-inch) pitas, cut in half
1 cup shredded iceberg lettuce
1/2 cup chopped peeled cucumber
1/2 cup chopped plum tomato
1/4 cup thinly sliced red onion
Preparation
Combine feta cheese, yogurt, dill, 1 teaspoon oil, and 1/4 teaspoon garlic in a small bowl, stirring well.
Heat remaining 2 teaspoons olive oil in a large skillet over medium-high heat. Add remaining 1 teaspoon garlic and oregano to pan, and sauté for 20 seconds. Add chicken, and cook for 2 minutes or until thoroughly heated. Place 1/4 cup chicken mixture in each pita half, and top with 2 tablespoons yogurt mixture, 2 tablespoons shredded lettuce, 1 tablespoon cucumber, and 1 tablespoon tomato. Divide onion evenly among pitas.

Garlic & White Bean Dip

Ingredients
1/2 cup Roasted-Garlic Oil, (recipe follows)
1 1/2 cups chopped onion
1/2 teaspoon salt
1 15-ounce can cannellini beans, rinsed (see Tip)
1/2 cup Oil-Poached Garlic Puree, (recipe follows)
1 teaspoon lemon juice
Preparation
1.Put oil, onion and salt in a large skillet and cook over medium heat until the onion is softened but not browned, 6 to 9 minutes. Stir in beans and cook until heated through, about 2 minutes. Transfer to a food processor. Add garlic puree and lemon juice and puree until smooth. Serve warm or cold.

Roast Chicken with Potatoes & Butternut Squash

Ingredients
2 tablespoons minced garlic, divided
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon dried rubbed sage
1 (3 1/2-pound) roasting chicken
Cooking spray
12 ounces red potatoes, cut into wedges
1 1/2 cups cubed peeled butternut squash (about 8 ounces)
2 tablespoons butter, melted
Preparation
1. Preheat oven to 400°.
2. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.
3. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin.