Entries categorized as ‘recipe’

Kontos Parlor Crust Veggie Pizza

February 14, 2015 · Leave a Comment

kontos28
This is a go to dinner idea whenever I babysit for my grandchildren. We always have Kontos breads in the house and  pizza is a great way to use any left over veggies and cooked meats. My grandchildren love preparing their own. I put the pizza in and take it out of the hot oven.

p282

Ingredients:
1 7-inch Kontos Foods’ Pizza Parlor Crust
3 Oz. Tomato  Sauce
4 Oz.  Mozzarella  Cheese
2 Oz Grated Cheese
Your favorite veggie or cooked meats

p281
Directions:

Preheat oven to 400 degrees F. Place pizza crusts on baking sheet. Evenly spread the tomato  sauce over the pizza crust. Spread the Mozzarella and grated cheese over the top of the pizza sauce. Top with your favorite veggie or cooked meat.  Place pan with topped pizza into the oven.  Bake for 8-10 minutes. Remove pan from oven carefully. Let cool for 1-2 minutes. Slice into 4-6 slices. Enjoy!

 p28
For more info click here

Categories: product review · recipe
Tagged: , , , ,

Potato Fresh Fries

February 13, 2015 · Leave a Comment

I love fries and when I eat pork chops for dinner I have to have french fries.  The fries I would cook would always be frozen because it was easy to prepare.  Rip open  bag, place fries in  baking tray, and bake.   Frozen fries are not really bad but they’r not really that healthy.

But that was the old me. The new me  decided to eat fresher potatoes. Out with frozen fries in with fresh fries.  Now I take a few more minutes to make potato fries that are fresher, tastier and easy.

Directions: Rinse  potatoes clean, (I don’t peel the potato skin).  Wrap clean potatoes in a paper towel and cook in microwave.  Cook potatoes  just till you can stick a fork in it.

Once done slice potatoes(will still be hot so be careful)get-attachment (15)

You can slice the potato round, long, cubed, even just in half, however you like.  Then add season with  salt, pepper, oregano, garlic powder, and basil.  Now here is what makes it really tasty and brown. OIL!

Sprinkle potatoes with Diana’s Hot & Spicy Garlic Fusion cooking oil.get-attachment (17)

Sprinkle to taste.

I mean enough to taste.

get-attachment (20)

Bake or BBQ till golden brown. I prefer BBQ’ing.

get-attachment (13) EAT!

I precook potatoes ahead of time and when I want  Fresh Fries they are ready to prepare.

EASIER!

 

Categories: Dining · recipe

Pesto Double-Stuffed Potatoes

February 7, 2015 · Leave a Comment

February is National Heart Month, and a reminder to everyone to take care of their hearts.

pessto

Pesto Double-Stuffed Potatoes

Ingredients:

  • 4 large Idaho® potatoes, baked
  • ½ cup part-skim ricotta cheese
  • 1/4 cup prepared pesto
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • Non-stick cooking spray

Directions

  1. Preheat oven to 450° F.
  2. Cut ½ inch from long side of each potato into bowl; scoop inside of potato, leaving a ¼ inch-thick shell. With fork or potato masher, mash cooked potato in bowl. Stir in ricotta, pesto, salt and pepper until well blended. Spoon potato mixture into potato shells, divided evenly, heaping on top if necessary.
  3. Lightly spray cookie sheet with nonstick cooking spray; place stuffed potatoes on cookie sheet. Bake until golden brown and heated through, about 10-15 minutes.

Source: Idaho Potato Commission

 

Categories: recipe
Tagged: , , , ,

Hungry Girl’s Ate-Layer Tuna Dip with Star Kist Tuna Creations

January 31, 2015 · Leave a Comment

image002

Hungry Girl’s Ate-Layer Tuna Dip

Ingredients

  • One 16-oz. can fat-free refried beans
  • 1/4 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1 cup fat-free plain Greek yogurt
  • 2/3 cup shredded reduced-fat Mexican-blend cheese
  • 1 cup shredded lettuce
  • 4 pouches (2.6 oz.) StarKist Ranch Tuna Creations, flaked
  • 1 cup chopped tomatoes
  • 1/4 cup chopped scallions
  • 2 tbsp. sliced black olives
  • Serving suggestions: cut veggies, baked tortilla chips

 

Directions

  1. In a medium bowl, combine refried beans, chili powder, cumin, onion powder, and garlic powder. Mix well.
  2. Spread seasoned beans into a deep flat-bottomed serving dish, and layer evenly with remaining ingredients.
  3. Serve cold or at room temperature!

 

MAKES 8 SERVINGS

Nutritional Info: 1/8th of recipe (about 1/2 cup):143 calories, 3g fat, 528mg sodium, 13g carbs, 3g fiber, 2g sugars, 15.5g protein

Source: Star Kist Tuna Creations

Categories: recipe
Tagged: , , ,

The Big Game Eating- Veggie Lovers Pizza

January 24, 2015 · Leave a Comment

Veggie Lovers Pizza

Veggie Luv-ers Pizza

Ingredients:

One Kontos 7-inch ready-made pizza crust (more crispy option – grill for 1 min. before topping grilled side up)
3 oz. tomato pizza sauce
4 oz. whole milk Mozzarella (artisan) cheese
1 ½ oz. sliced red onions
1 ½ oz. sliced black olives
1 ½ oz. total (½ oz of each) diced red, green, and yellow bell peppers

  1. Preheat oven to 400⁰ F (375⁰ for a convection oven).
  2. Evenly spread the tomato pizza sauce over the Kontos’pizza crust.
  3. Evenly spread the Mozzarella cheese over the top of the pizza sauce.
  4. Top with the bell pepper mixture, black olives and sliced red onions.
  5. Place topped pizza into the oven, directly on rack for crispy crust, on a pan for soft crust.
  6. Bake for approx. 5 minutes, or a minute or two less in a convection oven; remove from oven with a baking sheet or pizza spatula.
  7. Let cool for 1-2 minutes, slice into 4-6 slices and enjoy!

Cooking tip: Oven baking times can vary. Flatbread pizza is ready when the cheese is melted completely and edges are medium to dark brown.

Source: Kontos

 

Categories: recipe
Tagged: , ,