Monday, January 23, 2012

Philly Cheese Steak Pizza

I try to be smart and budget friendly when planning meals. Cheap and easy is the way to go, but I also want my food to taste good. Better yet, amazing! I usually go to my
trusty Taste of Home Busy Family Cookbook. It was gifted to me when I first moved out of
my parents house and it's been my trusty book ever since. I've tried many recipes and they're pretty easy and budget friendly for the most part. It has all different sections: Beef, Pork, Poultry, Seafood, Meatless, Sides & Salads, and Desserts. Most of them are 30 minutes or less which is pretty awesome! Less time preparing a meal and more time with the kids, spouse, friends, or even your pets.

I liked this pizza. It wasn't the typical Philly Cheese Steak flavor I was
used to, but it intrigued me enough to want to try it. It takes 15 minutes to prep and 15 bake. The crust was mildly sweet and really complimented the tangy Italian dr
essing and gooey mozzarella.

To save more I recommend going online to find some coupons to help you with this recipe. I personally use or visit and sign-up to rec
eive coupons to go toward your crescent rolls. Buy the two tubes and you should have enough ingredients to make this dinner at least twice.

Philly Cheese Steak Pizza

1 tube (8 ounces) refrigerated crescent rolls
1 medium green pepper, chopped
1 medium onion, chopped
2 tablespoons olive oil
1/4 teaspoon beef bouillon granules
1/2 pound thinly sliced deli roast beef
1 tablespoon Italian salad dressing
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Preheat oven to 375 degrees.

Unroll crescent roll dough into one long rectangle; seal perforations. Press onto the bottom and up the sides of an ungreased 13x9 inch baking dish. Bake at 375 degrees for 7-10 minutes or until lightly browned.

Meanwhile, in a large skillet, saute the green pepper, onion in oil and bouillon until vegetables are tender; set aside.

Arrange beef over browned crust. Brush with salad dressing and sprinkle with mozzarella cheese. Bake 4-5 minutes longer or until cheese is melted. Top with green pepper mixture. Cut into squares.
Yields 6 servings.

***Cooks tip: If you have more than enough green pepper mixture, save some in a small container to store for omelettes later in the week!

I was not paid or gifted any linked products. I was not asked to link any of the above websites. I purchased the item(s) with my own personal money and any reviews and/ or recipes above are my own.

Saturday, January 21, 2012

Colorful Chicken Chili

I make this chili every time my work has a party and it's a big hit. It's very easy to make and it tastes delicious. I love all of the colors! This makes a nice big pot of chili that could feed a large family with no problems.

Colorful Chicken Chili

1 red or orange bell pepper
1 green bell pepper
1 yellow onion
2-3 boneless skinless chicken breasts
1 can black beans
1 can kidney beans
1 packet McCormick's White Chicken Chili seasoning packet
2 cups frozen corn
1 cup of water
2 tablespoons Olive Oil
Chicken Broth

Sour Cream (optional)
Shredded Cheese (optional)

In large pot heat olive oil over medium heat.

Roughly chop bell peppers and onion, add to pot. Salt and pepper to taste.

Cube chicken into bite size pieces. Add to vegetables. Cook until the chicken is no longer pink.

Add seasoning packet and water, stir to mix thoroughly.

Add can of black beans and kidney beans. Rinse beans first if desired. Use empty cans to measure out chicken broth, add two cans worth of broth to soup.

Add frozen corn.

Bring to a boil.

Cover and let simmer for 10-15 minutes until heated through and chicken is done.

Add more broth or water until desired consistency.

Top with shredded cheese or sour cream if desired.

Serves 8-10

I was not paid or gifted any linked products. I purchased the item with my own personal money and any reviews and/ or recipes above are my own.

Saturday, January 7, 2012

Blueberry Muffins

I have been craving blueberry muffins for around two weeks now. While browsing the grocery store I see them in their little plastic containers and all I'd have to do was pick one up and place it in my cart, but I didn't. They've been on my mind almost nightly, yet I nev
er just went and bought some. I knew I could make them at home and that I had the supplies, but I needed motivation. I've been spending almost every day 4+ hours at the local animal shelter helping with the kitties. I've also been fostering a couple kittens and boy do they wear me out! I'm on my fourth set and it's very enriching and warms my heart when I see their adoptive families cuddling them in joy.

Anyway, back to the muffins! I decided today was the day. TODAY I was going to make some Blueberry Muffins. I trusted Google to set me in my direction and it came up with a recipe called "To Die for Blueberry Muffins." It seemed easy and I loved the crumbly bits that went on top before baking.

I may of cooked them a little too long, but they had a slightly crunchy crusty top that was sweet and a super moist center LOADED with blueberries! I kind of like a crust on my muffins so it worked for me. I took a look at others' photos and each one varied. I think these were pretty good and will taste even better once I'm over this cold that's ruining my taste buds!

Blueberry Muffins
recipe posted by Colleen on

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoon baking powder
1/2 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoon ground cinnamon

Preheat oven to 400 degrees. Grease muffin tins or line with muffin liners.

Combine 1 1/2 cup flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil in 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with the flour mixture.

Fold in the blueberries. Fill muffin cups to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and cinnamon. Mix with fork and sprinkle over muffins before baking.

Bake 20-25 minutes or until done.