Tag Archives: Parmigiano-Reggiano

Semi-Homemade Cream Cheese Pizza

Judging by some of the comments and emails I received regarding my last post, it seems as if though I was either unclear or I was misunderstood. I think I was misunderstood. Blame it on my accent. (I don’t really have one)

Some of my readers seem to think that I might be a food snob?!? Me?! The girl that makes Pistachio Pudding from a box?

I am far from a food snob – and I do not aspire to become one, either.


The hosts of that party invited us to a “Dinner Party”, and they made it sound as if the party was going to be some sort of a Black-Tie Affair. They even asked me to bring, “that incredible” Chocolate Pie.

I spent four hours on that Chocolate Pie, plus chill time. They spent an hour at Sam’s to buy all the pre-packaged food, and probably another hour to set up.

Again, don’t get me wrong, I do not care that they bought it all from Sam’s, I just wish I wasn’t told that this was going to be a fancy, shmancy “Dinner Party”.

So now I am going to prove to some that I am definitely not a food snob, and that I do make things that come in a box! 🙂


Take this pizza for instance. You will probably never ever see me at a Pizza Hut, but you will definitely see me in the Baking Aisle at the grocery store reaching to grab one of these pouches:

I’ve blogged about this before. It is my favorite mix for a pizza crust and I use it very often.

Sunday was a day to relax, so instead of whipping up something from scratch, I decided that we were going to have a semi-homemade pizza, topped with cream cheese, ham, mozzarella, parmesan, onions, and baby portobella mushrooms.

Semi-Homemade Cream Cheese Pizza

You will need:

  • 1 Betty Crocker Pizza Crust mix
  • 1/4 (2 oz.) of a package of cream cheese, or you can use Neufchatel cheese
  • 1/2 cup baby portobella mushrooms, sliced
  • 1 cup of your favorite ham, diced, or you can use leftover baked/grilled sliced chicken
  • 1 small onion, red or yellow, sliced crosswise
  • 1/2 cup of part-skim mozzarella cheese, shredded
  • Parmesan cheese, grated

Directions:

  • Preheat oven at 450.
  • Make the dough according to the directions on the package.

  • Bake the dough for 7 minutes.
  • Let it cool.
  • Turn the oven down to 400.
  • Once cooled, spread the cream cheese evenly over the crust.

  • Add the rest of the toppings.
  • Bake for 12 minutes, or until the mozzarella cheese is melted.
  • Sprinkle with a handful of parmesan cheese, cut and serve.

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Mushroom & Mozzarella Turkey Patties

 

Even after all that turkey for last week’s Thanksgiving, I’m still talking about turkey! I can’t help it though, it’s the only time of the year that I have so much turkey to deal with. Yesterday was Stuffed Peppers with Turkey, today it’s going to be about Turkey Patties! These are seriously delicious. I change them up all the time, but I always go back to my original recipe; mozzarella and mushrooms – marriage made in heaven!

You will need:

  • 1/2 pound ground turkey
  • 1/4 cup plain bread crumbs
  • 4 fresh mushrooms, diced
  • 1/4 teaspoon pepper flakes
  • 1/8 teaspoon dried mint
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon parsley
  • 1/8 teaspoon garlic pepper
  • 1/2 cup shredded low-moisture part-skim mozzarella cheese

For the sandwich:

  • 2 slices of Honey Whole Wheat Bread
  • 1 teaspoon of Dijon Mustard, divided
  • 1 slice of Fat-Free Mozzarella Cheese
  • 1 slice of tomato
  • 1 leaf of lettuce

Directions:

  • Preheat oven at 350.
  • Put all of the ingredients into the ground turkey and mix well with your hands.
  • Divide the mixture into 4, and form 4 patties.
  • Line a baking sheet with foil, spray with non-stick cooking spray, and arrange the patties.
  • Put in the oven for 10 minutes – flip to the other side – and back in the oven for another 10 minutes.
  • Get two slices of Honey Whole Wheat Bread and spread 1/2 teaspoon of Dijon Mustard on each slice.
  • Build the rest of the sandwich with a slice of fat-free mozzarella cheese, lettuce, tomato and the turkey patty.

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Green Beans with Zucchini

I heard through the grapevine that on Thanksgiving someone was going to bring the Green Bean Casserole, but since it was through the grapevine, I was a bit skeptical. What if it was just a passing thought or suggestion? I played it safe and made a different dish with green beans just in case.

At the grocery store – no more farmer’s market ;( – I picked up a variety of squash, including acorn and butternut, I got some zucchini and eggplants – I couldn’t help myself; everything looked so deliciously colorful! I used the acorn for the vegan pasta dish, the eggplants will be used for some quick sandwiches over the weekend, but the zucchini was added in with the green beans. I was excited about this dish because it is one of my favorites and it does not have the high amount of calories that a traditional green bean casserole has! And, yeah, one of my guests did bring a green bean casserole. 🙂

You will need:

  • 2 tbsp. evoo
  • 1 onion, halved and sliced
  • 1 tablespoon fresh oregano, chopped
  • 2 cloves of garlic, minced or pressed
  • ½ cup vegetable broth
  • 3 cups of green beans
  • 1 zucchini, cut into 1 inch pieces
  • 2 fresh tomatoes, diced, or 1 cup of grape tomatoes
  • 1 cup of fresh mushrooms, sliced
  • Salt and pepper to taste
  • 1 teaspoon fresh parsley, chopped
  • Parmesan cheese, grated (optional)

Directions:

  • Wash the zucchini, cut it in half, lengthwise, then cut into 1-inch chunks.
  • In a large skillet, over medium heat, heat the EVOO, then add the onion, garlic and oregano; stir and cook until softened.
  • Pour in the vegetable broth and bring to a boil.
  • Throw in the green beans, reduce heat to a simmer, cover and cook for 10 minutes, stirring a couple of times.
  • Add the zucchini and tomatoes and continue cooking for 5 minutes.
  • Add the mushrooms, continue to cook until the vegetables are tender.
  • Season with salt and pepper.
  • Sprinkle with parsley.
  • If you want, you can also add some freshly grated Parmesan cheese.

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