Yummy Homemade Pizza!

Quick & Easy Homemade Pizza without the Takeout Price!

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Homemade Pizza

Ingredients

For the Dough:

• 2 cups all-purpose flour (plus extra for dusting)

• 1 packet (2¼ tsp) active dry yeast

• ¾ cup warm water (110°F)

• 1 teaspoon sugar

• 1 tablespoon olive oil

• 1 teaspoon salt

For the Toppings (customize as desired):

• ½ cup pizza sauce (store-bought or homemade)

• 1½ cups shredded mozzarella cheese

• ½ cup sliced pepperoni (or other meats)

• ½ cup sliced bell peppers, mushrooms, or other vegetables

• 1 teaspoon dried oregano or Italian seasoning

• Olive oil for brushing crust

Instructions

1. Prepare the Dough:

   • In a small bowl, combine warm water (110°F), sugar, and yeast. Stir and let sit for 5–10 minutes until foamy.

   • In a large bowl, mix flour and salt.

   • Add the yeast mixture and olive oil to the flour. Stir until a dough forms.

   • Knead on a floured surface for 5–7 minutes until smooth and elastic.

   • Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.

2. Preheat the Oven:

   • Place a pizza stone or baking sheet in the oven.

   • Preheat oven to 475°F.

3. Shape the Dough:

   • Punch down the risen dough and transfer to a floured surface.

   • Roll or stretch into a 12-inch circle (thicker or thinner as preferred).

   • Transfer to a piece of parchment paper for easy handling.

4. Assemble the Pizza:

   • Spread pizza sauce evenly over the dough, leaving a small border for the crust.

   • Sprinkle mozzarella cheese over the sauce.

   • Add desired toppings (pepperoni, vegetables, etc.).

   • Sprinkle with oregano or Italian seasoning.

   • Brush the exposed crust with olive oil for a golden finish.

5. Bake the Pizza:

   • Use a pizza peel or baking sheet to transfer the pizza (with parchment) onto the preheated stone or baking sheet.

   • Bake for 12–15 minutes, until the crust is golden and cheese is bubbly and lightly browned.

6. Serve:

   • Remove from oven and let cool for a few minutes.

   • Slice and enjoy!

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Spaghetti Bolognese

Ingredients

• 12 oz (340g) spaghetti

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 carrot, finely diced

• 1 celery stalk, finely diced

• 1 lb (450g) ground beef (or half beef, half pork)

• 1 (28 oz) can crushed tomatoes

• 2 tablespoons tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• ½ cup whole milk (optional, for creaminess)

• Salt and black pepper, to taste

• Freshly grated Parmesan cheese, for serving

• Fresh basil or parsley, for garnish (optional)

Instructions

1. Cook the Spaghetti:

   • Bring a large pot of salted water to a boil.

   • Add spaghetti and cook according to package directions until al dente.

   • Reserve ½ cup pasta water, then drain and set pasta aside.

2. Sauté the Vegetables:

   • While pasta cooks, heat olive oil in a large skillet or saucepan over medium heat.

   • Add onion, carrot, and celery. Sauté for 5–7 minutes until softened.

   • Add garlic and cook for 1 minute until fragrant.

3. Brown the Meat:

   • Add ground beef to the pan.

   • Cook, breaking up with a spoon, until browned and no longer pink. Drain excess fat if needed.

4. Build the Sauce:

   • Stir in tomato paste and cook for 1 minute.

   • Add crushed tomatoes, oregano, basil, salt, and pepper. Mix well.

   • Bring to a simmer.

5. Simmer:

   • Reduce heat to low, cover partially, and simmer for 15–20 minutes, stirring occasionally.

   • If using, stir in milk and simmer for another 5 minutes for a richer sauce.

   • If sauce thickens too much, add a splash of reserved pasta water.

6. Combine and Serve:

   • Toss cooked spaghetti with the sauce, or serve sauce ladled over pasta.

   • Top with Parmesan cheese and garnish with fresh basil or parsley, if desired. Now, enjoy!

Sheet Pan Salmon & Vegetables

Ingredients

• 4 salmon fillets (about 6 oz each, skinless or skin-on)

• 1 lb (about 3 cups) broccoli florets

• 1 red bell pepper, sliced

• 1 yellow squash or zucchini, sliced

• 1 cup cherry tomatoes, halved

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)

• Salt and black pepper, to taste

• 1 lemon (half sliced, half for wedges)

• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat the Oven:

   • Preheat oven to 425°F.

   • Line a large baking sheet with parchment paper or foil for easy cleanup.

2. Prep the Vegetables:

   • In a large bowl, toss broccoli, bell pepper, squash/zucchini, and cherry tomatoes with 1 tablespoon olive oil, garlic powder, Italian seasoning, salt, and pepper.

   • Spread vegetables in an even layer on the prepared baking sheet.

3. Add the Salmon:

   • Pat salmon fillets dry with paper towels.

   • Nestle salmon fillets among the vegetables on the baking sheet.

   • Drizzle salmon with remaining 1 tablespoon olive oil and season with salt, pepper, and extra Italian seasoning if desired.

   • Place lemon slices on top of each fillet.

4. Roast:

   • Bake for 15–18 minutes, or until salmon is cooked through and flakes easily with a fork, and vegetables are tender. (Thicker fillets may need up to 20 minutes.)

5. Serve:

   • Squeeze fresh lemon juice over salmon and vegetables.

   • Garnish with chopped parsley if desired.

   • Serve immediately with extra lemon wedges.

Hearty Chili

Ingredients

• 1 lb (450g) ground beef (or turkey, chicken, or plant-based meat)

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 garlic cloves, minced

• 1 green bell pepper, diced

• 1 (15 oz) can kidney beans, drained and rinsed

• 1 (15 oz) can black beans, drained and rinsed

• 1 (28 oz) can diced tomatoes (with juice)

• 1 (8 oz) can tomato sauce

• 2 tablespoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika (optional)

• ½ teaspoon dried oregano

• Salt and black pepper, to taste

• ¼ teaspoon cayenne pepper or hot sauce (optional, for heat)

• Toppings: shredded cheese, sour cream, chopped green onions, cilantro (optional)

Instructions

1. Sauté the Aromatics:

   • Heat olive oil in a large pot or Dutch oven over medium heat.

   • Add diced onion and bell pepper. Sauté for 4–5 minutes until softened.

   • Add minced garlic and cook for 1 minute until fragrant.

2. Brown the Meat:

   • Add ground beef (or other meat) to the pot.

   • Cook, breaking it up with a spoon, until browned and no longer pink. Drain excess fat if needed.

3. Add Tomatoes and Beans:

   • Stir in diced tomatoes (with juice), tomato sauce, kidney beans, and black beans.

4. Season the Chili:

   • Add chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne or hot sauce (if using).

   • Mix well to combine.

5. Simmer:

   • Bring chili to a gentle boil, then reduce heat to low.

   • Cover and simmer for at least 20–30 minutes, stirring occasionally. (Longer simmering—up to 1 hour—will develop deeper flavor.)

6. Adjust and Serve:

   • Taste and adjust seasoning if needed.

   • Ladle into bowls and add toppings like shredded cheese, sour cream, green onions, or cilantro.

Beef or Chicken Enchiladas

Ingredients

• 2 cups cooked shredded chicken or 1 lb (450g) ground beef

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 (10 oz) can red enchilada sauce (or homemade)

• 1 (4 oz) can diced green chiles (optional)

• 1 teaspoon chili powder

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika (optional)

• Salt and black pepper, to taste

• 8 small flour or corn tortillas

• 2 cups shredded Mexican blend or cheddar cheese

• Chopped fresh cilantro, green onions, and/or sour cream for topping (optional)

Instructions

1. Prepare the Filling:

   • For Beef:

     • Heat olive oil in a skillet over medium heat. Add onion and sauté 2–3 minutes until softened.

     • Add ground beef, breaking it up as it cooks. Cook until browned and no longer pink; drain excess fat.

     • Add garlic, chili powder, cumin, paprika, salt, and pepper. Stir and cook 1–2 minutes.

     • Stir in half of the enchilada sauce and green chiles (if using). Simmer for 2–3 minutes, then remove from heat.

   • For Chicken:

     • Heat olive oil in a skillet over medium heat. Add onion and sauté 2–3 minutes until softened.

     • Add garlic, chili powder, cumin, paprika, salt, and pepper. Stir and cook 1 minute.

     • Add shredded chicken, green chiles (if using), and half of the enchilada sauce. Stir to combine and heat through, then remove from heat.

2. Assemble the Enchiladas:

   • Preheat oven to 375°F.

   • Spread a thin layer of the remaining enchilada sauce in the bottom of a 9x13-inch baking dish.

   • Place a few spoonfuls of the meat mixture and a sprinkle of cheese down the center of each tortilla.

   • Roll up the tortillas and place seam-side down in the baking dish.

3. Top and Bake:

   • Pour the remaining enchilada sauce evenly over the rolled tortillas.

   • Sprinkle the rest of the cheese over the top.

4. Bake:

   • Bake uncovered for 20–25 minutes, until the cheese is melted and the sauce is bubbly.

5. Serve:

   • Let cool for a few minutes.

   • Garnish with chopped cilantro, red onions, green onions, and/or sour cream if desired.

Taco Night!

Ingredients

For the Meat:

• 1 lb (450g) ground beef or ground chicken

• 1 tablespoon olive oil (if using ground chicken)

• 1 small onion, finely diced

• 2 garlic cloves, minced

• 1 packet (1 oz) taco seasoning mix or:

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon paprika

  • ½ teaspoon dried oregano

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ¼ teaspoon cayenne pepper (optional)

• ½ cup water

• Salt and black pepper, to taste

For Serving:

• 8 small corn or flour tortillas, warmed

• 1 cup shredded lettuce

• 1 cup diced tomatoes

• 1 cup shredded cheese (cheddar, Monterey Jack, etc.)

• ½ cup diced red onion or green onions

• ½ cup salsa or pico de gallo

• ½ cup sour cream

• 1 avocado, sliced or diced

• Fresh cilantro, lime wedges, jalapeños, hot sauce (optional)

Instructions

1. Cook the Meat:

   • In a large skillet over medium heat, add ground beef (or olive oil and ground chicken).

   • Add diced onion and cook 2–3 minutes until softened.

   • Add ground meat, breaking it up with a spoon, and cook until browned and cooked through (drain excess fat if needed).

   • Add minced garlic and cook 1 minute more.

   • Stir in taco seasoning and water. Mix well and simmer for 3–5 minutes until sauce thickens. Taste and adjust salt and pepper if needed.

2. Warm the Tortillas:

   • Heat tortillas in a dry skillet, microwave, or wrap in foil and warm in a 350°F oven for a few minutes.

3. Assemble the Tacos:

   • Spoon seasoned meat into each tortilla.

   • Top with lettuce, tomatoes, cheese, onions, salsa, sour cream, avocado, and any other favorite toppings.

4. Serve:

   • Garnish with fresh cilantro and a squeeze of lime juice.

   • Serve immediately and enjoy!

     *********Tip:********** :)
     Set up a taco bar so everyone can customize their own tacos with their favorite toppings!

Baked Chicken Breasts

Ingredients

• 4 boneless, skinless chicken breasts (about 6–8 oz each)

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)

• ½ teaspoon salt

• ½ teaspoon black pepper

• Lemon wedges and chopped fresh parsley (optional, for serving)

Instructions

1. Preheat the Oven:

   • Preheat oven to 425°F.

   • Line a baking sheet with parchment paper or lightly grease it.

2. Prepare the Chicken:

   • Pat chicken breasts dry with paper towels.

   • Place them on the prepared baking sheet.

3. Season the Chicken:

   • Drizzle both sides of the chicken breasts with olive oil.

   • In a small bowl, mix together garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper.

   • Sprinkle the seasoning mix evenly over both sides of the chicken breasts, pressing gently to adhere.

4. Bake:

   • Bake in the preheated oven for 18–22 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (use a meat thermometer for best results).

   • If you like a more golden top, broil for 1–2 minutes at the end (watch closely).

5. Rest and Serve:

   • Remove from oven and let the chicken rest for 5 minutes before slicing (this helps keep it juicy).

   • Serve with lemon wedges and sprinkle with fresh parsley, if desired.

Stir-Fry (Chicken, Beef or Tofu)

Vegetarian Buddha Bowl

Vegetarian Buddha Bowl

Ingredients

For the Base:

• 2 cups cooked grains (quinoa, brown rice, farro, or couscous)

For the Roasted Vegetables:

• 1 cup sweet potato, peeled and cubed

• 1 cup broccoli florets

• 1 cup cauliflower florets

• 1 red bell pepper, chopped

• 2 tablespoons olive oil

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• Salt and black pepper, to taste

For the Protein:

• 1 (15 oz) can chickpeas or black beans, drained and rinsed

Fresh Veggies & Toppings:

• 1 cup cherry tomatoes, halved

• 1 avocado, sliced

• ½ cup shredded carrots

• ¼ cup red cabbage, thinly sliced

• 2 tablespoons pumpkin seeds, sunflower seeds, or chopped nuts

• Fresh herbs (cilantro, parsley, or mint), for garnish

For the Dressing (choose one):

• Lemon Tahini Dressing:

  • ¼ cup tahini

  • Juice of 1 lemon

  • 1 tablespoon maple syrup or honey

  • 1–2 tablespoons water (to thin)

  • Pinch of salt

or

• Simple Yogurt Sauce:

  • ½ cup plain Greek yogurt

  • 1 tablespoon lemon juice

  • 1 tablespoon olive oil

  • Salt and pepper to taste

Instructions

1. Roast the Vegetables:

   • Preheat oven to 425°F.

   • Toss sweet potato, broccoli, cauliflower, and bell pepper with olive oil, smoked paprika, garlic powder, salt, and pepper.

   • Spread on a baking sheet and roast for 20–25 minutes, stirring halfway, until tender and lightly browned.

2. Prepare the Grains:

   • While veggies roast, cook grains according to package instructions. Fluff with a fork and set aside.

3. Warm the Beans:

   • Optionally, warm chickpeas or black beans in a small saucepan with a pinch of salt and pepper, or serve them at room temperature.

4. Make the Dressing:

   • For Lemon Tahini: Whisk tahini, lemon juice, maple syrup, water, and salt until smooth and creamy.

   • For Yogurt Sauce: Mix yogurt, lemon juice, olive oil, salt, and pepper.

5. Assemble the Bowls:

   • Divide grains among 4 bowls.

   • Top each with roasted vegetables, beans, cherry tomatoes, avocado, carrots, red cabbage, and seeds/nuts.

   • Drizzle with dressing and garnish with fresh herbs.

6. Serve:

   • Serve immediately, or pack for meal prep and refrigerate dressing separately.

Enjoy your nourishing and colorful Vegetarian Buddha Bowls!

These recipes have saved dinner time more times than I can count—simple, tasty, and perfect for my busy weeknights.

Emma J.

★★★★★

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