Cinnamon Swirls

I searched for recipes for using my leftover pizza dough, and I finally created this recipe for a dessert on pizza night.

Cinnamon Swirls
(mini cinnamon rolls)

Ingredients:
Leftover pizza dough (see pizza dough recipe)
2 tablespoons butter, melted
1 cup brown sugar
1 tablespoon cinnamon

Roll out the pizza dough to about 10 inches by 5 inches. (I roll it out on a cookie sheet greased with PAM.)

Brush melted butter on dough.

Mix brown sugar and cinnamon together.  Spread over melted butter on dough.

Roll up the dough from the longest side.  Pinch the dough closed when you get to the end. 

Using dental floss, cut dough into half-inch pieces.  Place pieces into a pie plate greased with PAM. 

Bake at 400 degrees for 12 minutes, or until golden.

Dip into frosting and enjoy!

Frosting
1 tablespoon butter, melted
1/4 cup milk
powdered sugar
1/4 teaspoon vanilla

Combine melted butter and milk into a bowl.  Wisk in powdered sugar until it reaches a thick consistency (or thin if you prefer thin).  Stir in vanilla.

- Sarah

Pizza Night!

My mom started the tradition of having a pizza night every Friday night.  I have continued that tradition in my family.  For my kind of pizza night, you need the pizza, root beer floats, green salad, and cinnamon swirls. 

Pizza Dough
(For one 12-inch pizza and cinnamon swirls.  For a recipe to make two pizzas, see my mom's recipe.)

1 cup warm-hot water
1 tablespoon yeast
1 teaspoon sugar

Mix water, yeast, and sugar together in a stands mixer and let sit for 10 minutes.

After 10 minutes, add:

1 teaspoon salt
1 tablespoon olive oil
about 2.5 cups bread flour

Add just enough bread flour so the dough comes away from the sides of the pan (that might be more or less than 2.5 cups for you). 

Beat dough on medium for two minutes.

Take dough out of mixer, and put it into a bowl sprayed with PAM.  (PS - When handling dough, spray PAM on your hands.)  Cover with plastic wrap and let rise in a warm place until doubled in size, about 30 minutes.  (My favorite place to raise dough is in the oven.  Preheat the oven to the lowest temperature it will go (mine is 170 degrees) then turn the oven off.  Wait about 5 minutes, then put the bowl with dough in the oven.  Let rise 30 minutes.)

When dough is done, punch it down, take off 1/3 of the dough, and set aside (for cinnamon swirls).

Press the 2/3 part of dough into a pizza pan (my favorite is a 14-inch dark, nonstick pizza pan).

Add toppings (see below).  Brush crust edges with olive oil.

Bake at 425 degrees for 16 minutes (or until crust is browned).

After you take it out of the oven, let it rest 5-10 minutes, then cut and enjoy!

Toppings
I have two favorite combinations for a pepperoni pizza and a chicken pizza:

Pepperoni:
Pasta sauce from a can or jar (spread thick or thin according to your pleasure)
1/2 pound mozzarella cheese, grated
Pepperoni (enough to cover the pizza)
Sliced mushrooms (optional)

Chicken Alfredo:
Alfredo sauce (from a jar or prepared from a packet)
3 chicken tenders, cooked and shredded
1-2 roma tomatoes, seeded and sliced
1/2 pound mozzarella cheese, grated
(The secret to this combination is putting the chicken and tomatoes down first then putting the cheese on top so it keeps all the toppings sealed in.)

- Sarah

Good For You Creamy Tomato Soup

Good For You Creamy Tomato Soup

from Prudence Pennywise
This is my favorite tomato soup recipe. Enjoy!

Ingredients
1 Tbsp. olive oil
1 onion, chopped
2 carrots, peeled and chopped
3 cloves garlic, chopped
2 (14.5 oz.) cans Italian style diced tomatoes, undrained
2 cups chicken broth or stock
pinch of red pepper flakes
1 tsp. balsamic or red wine vinegar
1 tsp. honey
3/4 cup evaporated skim milk, or 4 oz. 1/3 less fat cream cheese
chopped fresh basil or parsley for serving

Directions
In a large pot, heat oil over medium high heat. Add oniion and carrots and saute for five minutes.
Stir in garlic and saute an additional minute.

Add tomatoes, broth, red pepper flakes, vinegar, and honey. Season to taste with salt and pepper.

Bring to a boil; cover, reduce heat to medium and simmer for 20 minutes, or until all vegetables are tender.

For a creamy soup, transfer to blender and blend, or use an immersion blender directly in the pot. (Immersion blenders are a must have for soup lovers!) Soup can be made up to 2 days ahead of time to this point. ***This is a must, it is so much better creamy***

Just before serving, add evaporated skim milk (or cream cheese of half and half) to pot. Warm through, but do not boil. Serve immediately with basil or parsley.

May these delicious recipes serve you well as you make healthier goals for the New Year!

- Mindy

Whole Grain Penne with Sweet Red Pepper, Ginger and Feta

Whole Grain Penne with Sweet Red Pepper, Ginger and Feta

from Prudence Pennywise
All of her recipes have been simply fabulous. Her goal is to create scrumptious meals for her family of four on a tight budget. These two may seem more extensive because she is very detailed in her directions, but they are just as easy and healthy too!

Ginger has become a well-known ingredient in our home. It always adds magnificent flavor to our meals and keeps well in the fridge or freezer. Now, combine ginger with pepper and feta... WOW! As of late this has become my favorite meal. I'll be making this meal for our dinner party tomorrow to celebrate Jon's birthday with close friends. I always look forward to this fantastic dinner.

Ingredients
8 oz. box wheat penne pasta
4 green onions (greens only)
1 14.5 oz. can Italian style diced tomatoes (optional: blend smooth in blender)
1 large red bell pepper
1 small handful of fresh parsley (save some for garnish)
4 Tbsp. cream of half and half
2-4 Tbsp. feta, crumbled
1 Tbsp. olive oil
2 Tbsp. finely chopped ginger
2 cloves garlic, chopped
salt and pepper, to taste
Option: I always add two chicken breasts. Season with rosemary. Brown in the olive oil. Remove and add back into the simmering sauce.

Directions
Heat the olive oil in a small heavy-bottomed saucepan. Remove the top, seeds, and membranes of the red pepper and slice into thin strips. Toss them into the saucepan and let them soften on low-medium heat for about 10-15 minutes (if your strips soften quicker, there’s no need for you to wait 10-15 minutes), stirring every now and then.

In the meantime you can peel the ginger with a spoon, then finely chop the peeled ginger.

Begin cooking the pasta according to package directions.

Add the chopped ginger and garlic to the saucepan and give it another stir. Sauté for 2-3 minutes then toss in the crushed tomatoes. Season with salt and freshly ground pepper mix and stir again.

Chop up the green parts of 2 green onions and add them to the sauce. Simmer on low heat, partially covered, for 5 minutes. You might need to add 2-3 Tbsp of water during these 5 minutes (to keep a sauce-like consistency), depending on how watery your crushed tomatoes are. I didn’t need to so it all comes down to what brand you’re using.

Chop up the fresh parsley leaves and add them to the sauce. Let the sauce cook, partially covered, for another 2-3 minutes, then remove it from the flame and set aside.Plate the cooked pasta, add some sauce on top then spoon 1 Tbsp of cream (per plate) on top of that. Crumble ½ Tbsp of Feta on each plate, garnish with fresh parsley and serve.

- Mindy

Salsa Chicken

Salsa Chicken

This has become a favorite and it's painfully easy, fast, and healthy. I usually serve with a small portion of homemade Mexican rice and vegetables.

Ingredients
4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)

Directions
Preheat oven to 375 degrees F (190 degrees C)

Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.

Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.

Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Servings: 4 Prep Time: 5 min. Cook time: 40 min. Ready in: 45 min. Amount per serving - Calories: 287 Total Fat: 12.4g

- Mindy

Chicken with Asparagus and Roasted Red Peppers

Chicken with Asparagus and Roasted Red Peppers

This is such a flavorful meal without loads of calories and fat! You can serve this with a healthy portion of pasta or rice. Whatever pleases your taste buds!

Ingredients
1/2 cup chicken broth
1 pound boned and skinned chicken breast halves
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 (7 ounce) jar roasted red peppers, drained and chopped
1 clove garlic, minced
1/2 cup chopped roma (plum) tomatoes
1 teaspoon balsamic vinegar, or to taste
1/2 cup shredded mozzarella cheese

Directions
Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in skillet. Cook 15 minutes, until chicken is almost done.

Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.

Servings: 4 Prep Time: 15 min. Cook time: 25 min. Ready in: 40 min. Amount per serving - Calories: 186 Total Fat: 5g

- Mindy

Maple Salmon

Maple Salmon

I LOVE salmon! One of my favorite salmon dishes is a brown sugar glazed salmon. I could eat it every day but it's a little too unhealthy for what I need. This recipe is a fabulous second.

Ingredients

1/4 cup maple syrup
2 tablespoons soy sauce
2 cloves garlic, minced
1/4 teaspoon ginger, minced (I added the ginger, it's divine!)
1/8 teaspoon ground black pepper
1 pound salmon

Directions
In a small bowl, mix the maple syrup, soy sauce, garlic, ginger and pepper.
Place salmon in a shallow glass baking dish (covered with foil), and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

Preheat oven to 400 degrees F (200 degrees C).

Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Servings: 4 Prep Time: 10 min. Cook time: 20 min. Ready in: 1 hour Amount per serving - Calories: 265 Total Fat: 12.4g

- Mindy

Pollo Fajitas

Pollo Fajitas

The sauce/marinade for these fajitas is fabulous and can be used for other chicken dishes. Use any healthy tortilla and top it off with a small dollop of sour cream.

Ingredients
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon chili powder
1 clove garlic, minced
1 dash hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, sliced
1/2 lemon, juiced

Directions
In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.

Servings: 5 Prep Time: 15 min. Cook time: 5 min. Ready in: 55 min. Amount per serving - Calories: 210 Total Fat: 8.3g

- Mindy

A New Year and Healthy Recipes

For most people a new year means new goals. Most of the time those goals include losing weight and becoming a healthier person. I am a huge fan of goals and was really excited to begin a fresh start for the New Year. We are excited to jump start our healthier lifestyles for the year. One of my main "physical" goals this year is to create healthier eating habits through yummy, healthy recipes. After some research and testing my new recipe finds on my sweet husband, I have found some excellent choices. This year my goal is to find recipes that are not only healthy and tasty, but under about 300 calories and 10 or 15 grams of fat per serving... and of course they need to be easy and fast. I work 10 hour days and by the time I get home I'm exhausted. Although I wish I had more time in the kitchen, it helps to make meals quick and to always have leftovers for lunch the next day.

My mom, sisters, and I invite you to indulge in our combination of tasty finds. Enjoy and let me know if you have any questions.

Welcome

Thank you for visiting Lulu's Home Cookin'. I created this blog to be able to more easily share recipes with my daughters. We all love to cook and find joy in making delicious dishes for those who are dear to us. Our family has many kitchen traditions. I hope you come to love these traditions a much as we do.