You're gonna love this ....
Ingredients:
- ¼ cup olive oil
- 1 Vidalia onion, thinly sliced
- 1/3 each: red, yellow, and green pepper, finely chopped
- 1 large clove garlic, minced
- 2 cups shredded grilled chicken
- ½ teaspoon southwestern seasoning or chili powder
- 12 inch pizza crust
- 1 tablespoon each: finely chopped rosemary, oregano and thyme
- 1 cup barbeque sauce
- 1 cup shredded mozzarella cheese
Directions:
1. Heat oil in large, heavy skillet over medium-low heat. Add sliced Vidalia onion, peppers and garlic. Sauté just until onions are golden, about 5 minutes.
2. Sprinkle grilled chicken with seasoning, mix well and set aside.
3. Place pizza crust on pizza pan or baking sheet. Brush crust with oil from skillet. Sprinkle herbs over top.
4. Spoon barbeque sauce over herbs.
5. Top with Vidalia onion and pepper mixture. Add shredded chicken and top with mozzarella cheese.
6. Bake at 400 degrees for 10-12 minutes or until crust is heated through and crisp.
Ingredients:
· 1 pound lean ground beef or turkey
· ½ medium onion, diced
· 1 can pinto beans, drained and rinsed
· 1 can black beans, drained and rinsed
· 1 cup milk chunky salsa
· 1 teaspoon chili powder
· 1 cup mild cheddar cheese or Mexican mix cheese, shredded
Directions:
1. Preheat oven to 375 degrees.
2. Cook the beef (or turkey) and onion in a medium skillet over medium heat until beef is fully cooked through. Drain off liquid.
3. In a large bowl, mix together the beef and onion mixture with the beans, salsa, and chili powder.
4. Put the mixture into a greased 9x13-inch casserole dish and cover with foil.
5. Bake for 40 minutes and then stir the ingredients. Top with cheese. Bake uncovered for another 5 minutes or until the cheese is melted.
Ingredients:
· ½ pound bacon strips, diced
· ½ pound ground beef
· 1 cup chopped onion
· 1 (28-ounce) can pork and beans
· 1 (16 ounce) can red kidney beans, rinsed and drained
· 1 (16 ounce) can white kidney beans, rinsed and drained
· ½ cup barbeque sauce
· ½ cup ketchup
· ½ cup packed brown sugar
· 2 tablespoons prepared mustard
· 2 tablespoons molasses
· 1 teaspoon salt
· ½ teaspoon chili powder
Directions:
1. Preheat oven to 350 degrees.
2. In a large skillet, cook bacon, beef and onion until meat is no longer pink. Drain off the grease.
3. Transfer to a greased 2 ½ quart baking dish; add all the beans and mix well. In a small bowl, combine the remaining ingredients and stir into bean mixture.
4. Cover and bake for 45 minutes. Uncover and bake 15 minutes longer.
Ingredients:
· 2 (9 ounce) packages refrigerated cheese-filled ravioli
· 1 ½ pounds ground beef
· 1 cup chopped onion
· 1 (14.5 ounce) can diced tomatoes, undrained
· 1 (10.75 ounce) can condensed tomato soup
· 1 teaspoon dried basil
· 1 teaspoon dried oregano
· 1 ½ cups shredded mozzarella cheese
Directions:
1. Preheat oven to 375 degrees. Cook ravioli according to package directions, drain. Return ravioli to hot pan and keep warm.
2. In a large skillet, cook ground beef and onion over medium-high heat until beef is browned and crumbled and onion is tender. Drain off fat. Stir in tomatoes, soup, basil and oregano. Gently stir in cooked ravioli.
3. Transfer mixture to an ungreased 3-quart shallow baking dish. Sprinkle with cheese. Bake for 20 minutes or until heated through.
Fresh pineapple, mango and oranges with a dressing of coconut and orange juice - that's a recipe for deliciousness!
Ingredients:
· 4 cups fresh pineapple, cut into 1-inch cubes
· 4 cups mango, cut into 1-inch cubes
· 4 cups orange sections
· ½ cup cream of coconut
· ½ cup fresh orange juice
· Garnish: chopped toasted macadamia nuts, toasted coconut
Directions:
1. In a large bowl, combine pineapple, mango, and orange sections.
2. In a small bowl, whisk together cream of coconut and orange juice. Add juice mixture to fruit mixture, tossing gently to coat.
3. Garnish with macadamia nuts and toasted coconut, if desired.
