Santa Fe Nacho Pizzas

Source: Betty Crocker's Vegetarian Cooking

1 can (10.8 ounces) refrigerated dough for large flaky biscuits
3 tbsp black bean dip
1/3 c. think and chunky salsa
2 tbsp chopped green chilies
2 medium green onions, chopped
2 tbsp sliced ripe olives
3/4 c shredded Monterey Jack and Cheddar marble cheese
1 tbsp chopped fresh cilantro

Heat oven to 350. Unroll biscuit dough. Press dough into 5-inch circles on ungreased cookie sheet. Spread dough with bean dip. Top with salso, chilies, onions and olives. Sprinkle with cheese and cilantro.

Bake 20-25 minutes or until crust is deep golden brown and cheese is melted.

1 serving: 185 calories; 11 grams of fat; 16 g of carbs; 6g of protein

Santa Fe Chicken Nacho Pizzas:
Sprinkle 1 c chopped cooked chicken over bean dip in step 1 and continue as directed.


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It's About Time

So here it is, I finally got my own little blog cook book going. I have gotten a lot of requests from people to share my ideas for dinner time because we usually try something new every week. Med school has been forced fun to get me back to cooking. When we lived in Utah, we ate out a lot and now that we don't have that luxury, it's to the kitchen I go. I love cooking, but only when I know what I have planned to cook. So once a month, I sit down with my 20 or so cook books and decided what we are having for dinner. It's been fun to try so many new things and with me planning our meals a head of time, we eat a little healthier with one vegetarian meal, one fish meal, and a few chicken meals a week. I have already posted 4 meals below and I will try to do our favorite meal of the week. So I hope you all enjoy some ideas for dinner and let me know what you think!
Here is my meal calendar for this month. Click on it to see what the Sacks are having for dinner!

Disclaimer: I know that I am a horrible with any type of spelling so just know that this (and my other blog:) comes with errors, I just hope the errors don't result in a bad meal!

Italian Vegetable Focaccia Sandwhich

This is a great one if you have only 20 min to get dinner ready and it's incredibly yummy!

Source: Betty Crocker's Vegetarian Cooking

1 round Focaccia bread (or any round bread your local store carries, found in the bakery section)
1 1/2 c. shredded mozzarella cheese
1 pkg (16 ounces) frozen broccoli, cauliflower and carrots, thawed and drained
3 tbsp fat free Italian dressing

Heat oven to 400 degrees. Place bottom half bread on ungreased cookie sheet. Sprinkle with 3/4 c. cheese; drizzle with dressing. Spread vegetables over cheese. Sprinkle with remaining cheese. Replace top of bread. Bake for 5 minutes then take another cookie sheet and push down on top of sandwich (like a pannini) and leave pan on sandwich for another 5 minutes. Slice into 4 pieces and serve with a salad.

The Best Brown Sugar Salmon Ever

Justin is not a big fish eater, in fact, most fish he just tolerates because I like to eat it. But this salmon he absolutely loves. I'm sure because of all the brown sugar!

Source: My sister Christie with my Daddy's modifications

4 six ounce pieces of salmon
Juice of one lemon
zest of one lemon
5 tbsp butter
pepper to taste
2 tbsp fresh parsley (chopped fine)
1/2 c. brown sugar
4 slices of onion


Mix zest and parsley together. Place salmon in foil with the sides of the foil folded up so the juices don't run off. Pour lemon juice and butter over the salmon. Sprinkle with pepper, zest and parsley. Add brown sugar and place one slice of onion on each piece of salmon. Seal foil together and place over med heat grill for 15 minutes. Enjoy with home made tarter sauce, or just by it's self!

Tartar Sauce:
1/4 c. lite mayo
1 T. lemon juice
1 T. lemon zest
1 T. fresh chopped parsley
Salt and pepper to taste.

Mix all ingredients together and enjoy with any type of fish!

BBQ Chicken Pizza

This is one of our absolute favorites. It's a quick dinner and it is so delicious.

Source: Feeding the Flock
Canyon Ward Cookbook
(with my own modifications)
(Thanks Kristin, I love this book!)

2 Boboli ready made pizza crusts
2 cans cooked chopped chicken (say that 12 times fast!)
2 tsp garlic powder
2 tbsp butter
1/2 c. BBQ sauce (the best kind in the world you can get here, if you live in Ohio, you can get it at certain stores, this lady that lives here makes it from her home and it is wonderful!)
2 c. shredded mozzarella cheese
1/2 c. Gouda cheese
1/3 c. sliced red onion
2 tsp. finely chopped cilantro

Place chicken in skillet with butter and garlic on medium high heat for 5 minutes. Spread BBQ sauce over the crust. Sprinkle 3/4 c. mozzarella and all the gouda cheese. Evenly spread the chicken on pizza, add the red onion. Sprinkle remaining cheese and add cilantro. Bake as instructed on Boboli crust package. Enjoy!
Makes two 10 in pizzas

Wontons

Source: The Essential Mormon Cookbook
1lb Sausage
1 egg
4 oz canned tiny shrimp
1 4 oz can chestnuts, drained and chopped
3/4 c finely chopped celery
4 green onions, finely chopped
1 pkg wonton skins
Cooking oil

Brown sausage, Drain off fat and remove to a large bowl. Add all other ingredients except skins and oil. Place about 1 tsp of mixture into the middle of each wonton skin. Fold into triangle shape, moistening with egg whites or water and pinching edges together. Then pinch long ends together and twist into crescent shape.
Heat oil in electric frying pan to 375. Drop in wontons until brown. Drain on paper towels. Makes about 40. These can be put in the freezer.

Wonton Sauce:
1 1/3 c. packed brown sugar
1 1/3 c. pineapple juice
1/2 c. vinegar
2 tsp ketchup
2 tsp soy sauce
1/2 tsp garlic salt
1/4 c. cornstarch
1/2 water

In medium saucepan bring brown sugar, pineapple juice, vinegar, ketchup, soy sauce, and garlic salt to a boil. Thicken with cornstarch mixed with water. Cook one more minute.