Eggplant Pizza

2 eggs

1 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon dried oregano

1 large eggplant, sliced into 1/2 inch rounds

1/4 cup vegetable oil

1 (14 ounce) can pizza sauce

1 1/2 cups shredded mozzarella cheese

Pizza toppings of choice

Preheat an oven to 350 degrees F (175 degrees C). Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant. Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese. Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.

This was suprisingly good. I would recommend cutting the eggplant thinner than what the recipe says...the thicker ones were a little more chewy and weren't as good. I added garlic flavored crushed croutons to my flour mixture. We topped with chopped sausage (the kirkland italian sytle meatballs), green bell pepper, red bell pepper, onion, mushroom, and tomoato. And of course cheese! Sorry, I didn't get a picture of this.

Chicken Fajita Pizza

1 (10 ounce) can refrigerated pizza crust
1 pound boneless skinless chicken breast, cut into 2 inch strips
1 TBS olive oil
1 cup sliced green pepper
1 cup thinly sliced onion
2 tsp chili powder
1 garlic clove, minced
1/2 tsp ground cumin
1/2 tsp salt
1/2 cup salsa
2 cups shredded Monterey Jack cheese

Unroll the pizza crust onto a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Prick dough several times with a fork. Bake at 425 degrees F for 10-15 minutes or until lightly browned.
Meanwhile, in a skillet, saute chicken in oil for 5 minutes. Add the green pepper, onion, chili powder, garlic, cumin and salt; cook 3 minutes longer or until vegetables are crisp-tender. Spoon over crust; top with salsa and cheese. Bake for 12-15 minutes or until crust is golden brown and cheese is melted.

Garnish with sour cream and diced tomato.

I tweaked this recipe a little. For the dough, I used Rhodes Rolls (I took 14 Texas style rolls, put them in the microwave for 2 minutes, then rolled them together to form my pizza dough) Also, I added red pepper and doubled the salsa. And I didn't have any fresh garlic, so I added a small amount of garlic salt. And something I always like to do when I make pizza crust is dust the bottom of the pan with yellow corn meal and pepper.

This is a great recipe! I think it would also be delicious to skip the pizza style and use the fajita mix in tortillas.

Enjoy!

Easy Stuffed Peppers

4 green or red peppers, halved and de-seeded

1 Package of Spanish rice, cooked

Red onion, chopped

Sliced mushrooms- we used fresh, you could also use canned

1 can black beans, drained

Cheddar cheese

Preheat oven to 400 degrees.

Place halved peppers in a casserole dish. Cook in the microwave for about 5 minutes to soften.

In a skillet, cook the mushrooms and onions in a little bit of butter, until tender.

Add the Spanish rice to the mushroom and onions.

Add the black beans.

Mix together and fill the pepper halves with the mixture.

Top with cheese and bake for 20-30 minutes.

Serve with a salad and some bread. This recipe is very easy and our whole family loved it. This recipe is very versatile; you can use a different type of rice or use different veggies. Enjoy!