Monday, September 19, 2011

Buffalo Ranch Chicken Calzones

I love buffalo chicken anything but I also need to be healthy so I usually forgo wings or anything like that when I'm out because I know they'll be fried and oh so bad for me. I do like to make buffalo-flavored dishes at home though because I'm in control of how they are made. So instead of pizza the other night, I decided to do a calzone. These were made easy by using a rotisserie chicken and shredded it--something I actually do quite a bit to save time. These were great and of course, we had leftovers the next day for lunch!

1 small can tomato sauce
3 TBSP Frank's Red Hot Sauce
1/4 cup light ranch
1 TBSP butter
Whole wheat pizza dough
4 oz. Shredded mozzarella cheese
12 oz. shredded chicken
1 egg, beaten

Melt the butter in a small sauce pan. Add the other 3 ingredients and bring to a simmer, then remove from the heat. Mix the chicken in the sauce well to thoroughly coat. Divide the pizza dough into 4 equal portions and roll out into a circle. Equally divide the chicken mixture among the 4 circles. Top with mozzarella cheese. Fold the dough over and pinch closed. Brush with the egg to brown the dough. Bake in a 400 degree oven for 20 minutes.

Sunday, September 18, 2011

Garden Veggie Lasagna

This is one of my all time favorites. It's very labor intensive though and creates a lot of dishes. But the end result is just soo good and sooo satisfying. It's worth the work. Plus now I've got it down to a science and am able to put it together easily and fairly quickly. The recipe comes from Cooking Light however I also add baby bella mushrooms to it which I mix in with the squashes. It gives it even more flavor and since I love mushrooms, it just seems natural to have them in there. I recommend making this the next time you have a free hour or so on a Sunday afternoon. It is filling, gives you lots of leftovers and is pretty darn good for you!