Supreme Pizza Chili
Source: Lori Bakes Gluten & Casein Free For Kids (LINK)
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Makes: 8 servings
Ingredients:
1 lb ground beef
1/2 lb bulk mild sausage, optional
1 (15 oz) can kidney beans, rinsed and drained
1/2 cup prepared pizza sauce
1 (14.5 oz) can diced tomatoes seasoned with Italian seasonings (garlic, basil, oregano)
1 (15 oz) can tomato sauce
1 cup water
3/4 cup sliced pepperoni
1 (4 oz) can sliced mushrooms, drained
1/3 cup sliced black olives
1/2 cup chopped green pepper
1/4 cup chopped onion
1 clove garlic, minced
1 tsp salt
1 tsp Itailian seasoning
1/8 tsp pepper
grated mozzarella cheese
Instructions:
1. In a large saucepan, cook beef, sausage, green pepper, onion, and garlic over medium heat until meat is no longer pink and vegetables are tender; drain.
2. Stir in beans, pizza sauce, tomato sauce, diced tomatoes, water, pepperoni, mushrooms, olives, Italian seasoning, salt, and pepper.
3. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes or until chili reaches desired thickness. Garnish with cheese if desired.
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| Supreme Pizza Chili |
I made these appetizers for Christmas and they were crowd pleasers for my Greek family!
Greek Cups
Source: Sandra Lee Semi-Homemade Comfort Food
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Makes: 30 cups
Prep Time: 30 min
Bake Time: 16 minutes
Ingredients:
Nonstick butter-flavor cooking spray
15 sheets frozen phyllo dough, thawed
1 box (10-ounce) frozen chopped spinach, thawed and well drained
1 container (4-ounce) crumbled feta cheese
1/4 cup pitted kalamata olives, chopped
1 egg
1/4 cup plain yogurt
1 tbs Greek seasoning
2 tsp lemon juice
Instructions:
1. Preheat oven to 350 degrees. Spray 30 muffin cups with cooking spray; set aside.
2. Unroll phyllo dough. Lay one sheet of phyllo tough on a flat surface. (Keep remaining phyllo covered with a clean dish towel as you work). Spray an even layer of cooking spray over entire sheet and top with another phyllo sheet. Continue with four more phyllo sheets to make a six-layer stack. With a sharp knife, cut phyllo stack into 12 squares. Press each phyllo square into a muffin cup. Repeat with another six sheets. Halve the remaining three phyllo sheets crosswise. Use halved sheets to make another phyllo stack; cut this stack into six squares and press each into a muffin cup.
3. Bake for 8 to 10 minutes. Remove and set aside.
4. In a large bowl, combine spinach, feta cheese, olives, egg, yogurt, Greek seasoning, and lemon juice until well mixed. Spoon about 1 tablespoon spinach mixture into each phyllo cup. Bake for 8 to 10 minutes more or until heated through. Serve immediately.
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| Greek Cups |
This has always been one of my favorite pasta sauces my mom makes because I love zucchini and olives. This recipe is from her first cookbook she published. You can buy my mom's cookbook(s) from her website here. Enjoy!
Zucchini Primavera
Source: Lori Bakes Gluten Free Cookbook
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Makes: 4 dozen
Ingredients:
2 tbs olive oil
1/2 cup onion, chopped
1 clove garlic, minced
1 (14.5 oz) can diced tomatoes
1 (6 oz) can tomato paste
1 cup water
1 chicken bouillon cube
1 cup zucchini, diced
1/2 cup slicked black olives
1/2 tsp salt
1/2 tsp Italian seasoning
Grated Parmesan cheese
Instructions:
1. In a large deep skillet, heat oil and saute onion and garlic until tender (about 1 minute).
2. Add remaining ingredients; bring to a coil. Reduce heat and simmer uncovered for 15-20 minutes.
3. Serve over hot, cooked pasta and sprinkle with Parmesan cheese before serving.
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| Zucchini Primavera |
You can also substitute the cup of water and chicken bouillon for a cup a vegetable stock to make it vegetarian.
