40-Minute Pizza Bread

A good pizza bread makes an excellent addition to any party. 

Typical recipes, however, take hours to make.  This bread is a 40-minute recipe, which makes it possible for even an evening dinner!

I used the bread dough recipe from my 40-minute dinner rolls (recipe here) and made two loaves of this delicious pizza bread. 

Stuff it with your favorite fillings – the possibilities are endless. 

40-Minute Pizza Bread – Finding Joy in My Kitchen

Ingredients

• 1 1/2 T yeast
• 1 C + 1 T warm water
• 1/8 C oil
• 1/8 C sugar
• 3/4 tsp. salt
• 1 1/2 C whole wheat flour
• 1 1/2 C white whole flour
• Freezer-Friendly Pizza Sauce
• Toppings: spinach, pepperoni, sauted mushrooms & bell peppers, black olives, etc. 
• Shredded cheese (we used mozzarella & cheddar)
• Olive oil
• Italian seasoning

Directions

To make the dough, combine 1 1/2 T yeast (instant dry yeast) with 1 C + 1 T warm water in the base of your mixer.  Add in 1/8 C sugar, 1/8 C oil and 3/4 tsp. salt, and allow the yeast to foam. 

Then, pour in a total of 3 C flour.  We used half whole wheat and half white whole wheat. 

Knead the dough for 3-5 minutes until dough combines and is stretchy when pulled.

Cover and allow the dough to sit for 5 minutes while you prepare the toppings. 

Divide the dough in half.  Roll out each half on a lightly floured surface (if needed) until you have a large rectangle. 

Spread pizza sauce over the dough. 

Layer spinach over the sauce and arrange the toppings over the top. 

Use whatever toppings you would like. 

I do recommend, if using fresh veggies that you sauté them first so they decrease in moisture as that will prevent the pizza bread from becoming soggy. 

Sprinkle the cheese over the top. 

Roll up the dough, sealing the seam with a little water. 

Spritz with an olive oil spray and sprinkle with Italian seasoning, if desired. 

Repeat with the other half of dough, or freeze the dough for later!

Bake at 425 degrees for about 20 minutes. 

Slice and serve. 

Enjoy!

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Ingredient Spotlight: Beef & Tomatoes

When Tiffany and I put our heads together for this year’s Ingredient Spotlight, we decided to do a double ingredient combination. 

I’m really looking forward to this part of Ingredient Spotlight since so many nights I look in the fridge and say “I have a little bit of this and some of that to use up!”  Now, I’ll have some great recipes to help me when that happens. 

Today, we are featuring recipes using beef & tomatoes. 

A few of our favorite beef & tomato recipes include:

Taco Salad – Recipe here.

Zucchini Pizza Casserole {GF} – Recipe here. 

Spaghetti & Mini Meatballs – Recipe here.

Mexican Pasta Bake – Recipe here.

Other recipes include:

Crockpot Vegetable Beef Stew – Get the recipe here.
Goulash – Get the recipe here.
Taco Dip – Get the recipe here.
Crockpot Swiss Steak – Get the recipe here. 
Easy Lasagna Soup – Get the recipe here.

I can’t wait to see the recipes you’ve made using both beef & tomatoes!  Feel free to link up as many recipes as you like – just be sure to link back to Finding Joy in My Kitchen.

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Beer Battered Onion Rings

In honor of Super Bowl Sunday … I present: Beer Battered Onion Rings.

Deep fried and everything. 

I know.  You typically don’t see these kinds of recipes here – but, what the heck.  Why not?  For today only, beer battered onion rings. 

Enjoy!

Beer Battered Onion Rings – Recipe from Carol B {family friend}

Ingredients

• 1 C flour {we used all purpose}
• 2 tsp. baking powder
• 1 tsp. salt
• 1 egg
• 1 C warm beer
• Oil for frying {we used vegetable}
• 2-3 large white (or sweet) onions, sliced into rings

Directions

Begin by mixing together 1 C flour, 2 tsp. baking powder, and 1 tsp. salt in a medium bowl. 

Pour out the beer. 

Add in the beer and egg. 

Mix well. 

The batter should be about the consistency of pancake batter.

Pour vegetable oil into a deep fryer.  Heat oil carefully to 370 degrees. 

While oil is heating, peel and prepare the onions.  You’ll want them to end up in rings. 

Using a fork, carefully dip the onion rings into the beer batter.  Then, place them into the hot oil. 

Cook for 2-3 minutes, flipping once, and use a slotted metal spoon to remove the onions from the hot oil.  Place them on a paper towel to cool. 

Note: Deep frying can be very dangerous – please keep children away from the oil and also follow the directions that came with your deep fryer carefully.  Use caution. 

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Crockpot White Chicken Chili {SRC}

Last week it was frigid here.  Two days last week temperatures never even broke 0.  That called for a dinner that warmed you up from the core. 

What better way to warm up than with a chili! 

This month for the Secret Recipe Club I was assigned to Amy, who blogs at the Fearless Homemaker. 

If you haven’t visited Amy’s blog, make it your next stop.  She’s one amazing girl – self taught cook, yoga-lover, locavore, and, get this: she got married in a surprise wedding.  Read her story here to find out about said wedding.  Her recipes are mouth-watering and I had a really hard time picking my recipe for the challenge.  I debated between:

• Slow-Cooker Cacciatore
• Pasta with Lentil Bolognese (which, is on my menu this week!)
• Fresh Carrot Pasta
• Whole Wheat Applesauce Oat Muffins, and
• Chocolate Chip Cookie Dough Truffles

Yes, hard choices!!  Especially when her pictures are outstanding.  I was won over by the slow cooker white chicken chili photo and am so glad we gave this recipe a try.  My husband and I both loved it. 

Best part: it went together in 5 minutes. 

Thanks, Amy! 

Crockpot White Chicken Chili- From Amy @ The Fearless Homemaker

Ingredients

• 1 T minced onion
• 3 garlic cloves, minced
• 1 C shredded cooked chicken
• 1 (14 oz) can diced tomatoes
• 2 (14 oz) can Great Northern Beans, rinsed & drained
• 4 oz. green chilies (we used mild)
• 1-3 tsp. chili powder (use more or less to taste; we used 1)
• pinch of crushed red pepper flakes
• 1 C chicken stock
• 1/4 C shredded extra sharp cheddar/colby jack cheese

Directions

Place the can of diced tomatoes (un-drained) into your crockpot.  Add 1 T minced onion, 3 minced garlic cloves, 1 can (4 oz) chopped green chilies, and 2 cans of Great Northern Beans that have been rinsed and drained. 

Stir in 1-3 tsp. chili powder.  We like the flavor, but don’t like burning mouths, so we opted for 1 tsp. of chili powder and just a pinch of crushed red pepper flakes. 

Add 1 C chicken stock and 1 C shredded cooked chicken. 

Cover and cook on low for 4-6 hours. 

Twenty minutes before serving, add in 1/4 C cheese.  Stir. 

Serve warm garnished with additional cheese and parsley, if desired. 

Now, off to check out the other delicious SRC recipes!

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Menu Plan - January 27

We are going into week 2 without a microwave.  And, so far – I’ve only really missed it twice. 

Not sure what happened to ours except that it runs when it’s shut and you haven’t programmed it.  So, we’ve unplugged it. 

I’m not sure how long we’ll keep going with this situation, but for now, we’ll keep reheating in the toaster oven, oven or on the stove.  Takes just a few extra minutes and a little more planning on my behalf. 

Reheating Cinnamon Raisin French Toast in the toaster oven was extra tasty! 

We also made my favorite muffin – Apple, Carrot and Zucchini Muffins.  These packed muffins include 3 C of whole wheat flour, 1/2 C applesauce, and more than 5 1/2 C of veggies and fruits.  Plus, each muffin is 100 calories and contains only 1 gram of fat (the original recipe had 200 calories and 7g of fat).  I doubled the batch and made 48 muffins for Bible study – we have about 18 left!  Get the recipe here. 

Both Frog Prince and I start teaching this week for spring semester.  He starts on Monday (teaching adjunct for 1 course) and I start Wednesday.  Yummy meal planning begins! 

Sunday
Leftover Puff Pancake {new recipe}
Parmesan Crusted Chicken with Brown Rice, Chive & Onion Sauce & Steamed Veggies

To do: nothing

Monday
Berry Baked Oatmeal
Grilled Cheese & Tomato Basil Soup
Wild Rice Hotdish, green beans

To do: AM – make wild rice & granola

Tuesday
Leftover Berry Baked Oatmeal
Leftovers
Roasted Vegetable Mac & Cheese

To do: Make dessert for Bible Study {Lemon Bars}

Wednesday (1st day of the semester)
Apple, Carrot & Zucchini Muffins {freezer}
Leftovers
Italian Chicken with Tomatoes in the Crockpot {new}, Brown Rice

To do: Prep veggies for soup

Thursday
Applesauce Granola & Blueberries
Leftovers
Crockpot Lentil Soup {new}, French Bread {freezer}

To do: Soak lentils, Thaw bread

Friday
Veggie Omelet
Leftover soup
Pasta with Lentil Sauce {new}

Saturday
TBD
Clean Out Fridge
Penne & Sausage Casserole {new}

Superbowl Menu:
Homemade Pizza Dip or Black Bean Dip
Parmesan Feta Peppers
Texas Caviar
Wheat Thins
Kale Chips
Chocolate Oatmeal Fudge Bar Bites

Find more great menus at OrgJunkie’s Menu Plan Monday!

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Friday Favorite Finds #143

Welcome to Friday.  This Friday is very special as it is my grandfather’s 87th birthday! 

I wish I could say that I learned all I know about cooking from my grandfather – but, that isn’t true.  He did teach me how to snitch cookie dough with a spoon from the bowl of my grandmother’s mixer :)  And, he taught me about good, real food (among many other wonderful things).  For that I am thankful.  Happy Birthday, Grandpa! 

*       *       *

This week I’ve been putting together a document for the students in my course all about eating well on a budget!  My finds are from recipes I’ve recently found and will share with my students – they are all cheap to make, easy to prepare and some can even be made in the microwave (perfect for college dorms without full kitchens). 

All images are from the original recipe source, and linked through Pinterest;
please pin the source.

DIY “Easy Mac”

Source: budgetsavvydiva.com via Finding Joy In My Kitchen on Pinterest

 

"Baked" Apple Cinnamon Oatmeal

Source: foodwhine.com via Finding Joy In My Kitchen on Pinterest

 

DIY Instant Oatmeal Packets

Source: onegoodthingbyjillee.com via Finding Joy In My Kitchen on Pinterest

 

"Baked" Apples

Source: elenatheepicurean.com via Finding Joy In My Kitchen on Pinterest

 

No-Bake Energy Bites

Source: smashedpeasandcarrots.blogspot.com via Finding Joy In My Kitchen on Pinterest

 

DIY Microwave Popcorn

Source: betterthandormfood.com via Finding Joy In My Kitchen on Pinterest

 

Microwave Applesauce

Source: thefirstapartment.blogspot.com via Finding Joy In My Kitchen on Pinterest

 

Coffee Cup Quiche

Source: stltoday.com via Finding Joy In My Kitchen on Pinterest

 

Feeding 4 on $10 or Less Series

Source: cheaprecipeblog.com via Finding Joy In My Kitchen on Pinterest

 

If you were featured, feel free to grab the image below!

What did you find this week?

Please link up to a post containing your list of recipes to try -- do not link up individual recipes, or recipes that you’ve already made, your links will be deleted.   Be sure to leave a link back here to Finding Joy in My Kitchen.

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