Pizza breakfast casserole, deconstructed!

We go through a lot of pizza in this house. Sometimes, we order it for a meal. But most likely, it serves as a late night snack for the teenagers who gather at my home after their various after-school jobs.

There are rarely leftovers, but every once in a while, I open the refrigerator and find a few slices carelessly stuffed into a zip bag.  After a few days, I usually wind up throwing it away. But recently, while cruising recipe sites, I found a recipe for pizza breakfast casserole. It was the perfect solution to those pizza leftovers!

Of course, the flavor will vary depending on the type of pizza used, and if the leftover is merely pepperoni pizza (the standard choice at my house), you may want to add some vegetables to increase the nutritional benefits and enhance the taste. At any given time, I may add extra pepperoni, red peppers, spinach, onions, asparagus, artichokes, mushrooms, tomatoes, bacon, chicken, Italian sausage, or ground turkey.

The type of crust in the pizza may also impact the result. We order hand-tossed crusts, which tend to be thick. They absorb the custard mixture well. You may find that thinner crusts are less absorbent, and there may be a need to reduce the amount of liquid.

Here is my recipe for using leftover hand-tossed, pepperoni pizza.

Pizza breakfast casserole

3-4 slices leftover pepperoni pizza

¼ c. diced onion

¼ c. diced red bell pepper

¼ c. chopped spinach

Optional:  Diced Jalapeno pepper

4 eggs

1 c. Half and Half

3 TB. melted butter

2 cloves roasted garlic, mashed

1 tsp. Italian seasoning

8 oz. pkg, shredded Italian mix or mozzarella cheese

Salt and red chili flakes to taste

Shredded Parmesan cheese

Preheat the over to 350 degrees. Spray a 9” x 9” baking dish with cooking spray, or if desired, brush with olive oil.

Cut the pizza slices into squares, approximately two by two inches in size. Arrange them on the bottom of the baking dish and set aside.

In a large bowl, mix together the eggs, Half & Half, cheese, vegetables, melted butter, garlic, and seasonings.  Combine until the eggs are completely mixed with the Half & Half.  Pour the mixture over the pizza slices and top with grated Parmesan cheese. (If desired, more pepperoni, Italian seasoning or crushed red pepper flakes may be sprinkled on top.) Cover the dish with foil, and let it sit about an hour.

Bake for 45 minutes.  Remove the foil and continue baking until the eggs are set, approximately 15 minutes.  Let cool slightly before serving.  If desired, garnish with fresh basil or spinach.

Pizza breakfast casserole, deconstructed!

3-4 slices leftover pepperoni pizza

>Fat alert: All that cheese and sausage makes pizza high in fat. But there are options. Use a pizza without fat-laden sausage or pepperoni, or with a low-fat cheese.

>Health alert:  Pizza crusts contain flour. If this is a dietary concern, many options are now available, including gluten-free crusts, or crusts made with corn, whole grain, or rice flour.

>Health alert:  Pizza is topped with cheese, a dairy product. If dairy products pose a dietary concern, the cheese may be replaced with a dairy-free, vegetable- based cheese.  

>Ingredient alert: This recipe was designed for wheat flour crusts.  Crusts made with alternative flours may require more or less liquid to achieve the desired results. You will need to experiment to determine whether an adjustment to the amount of liquid is required.   

¼ c. diced onion

¼ c. diced red bell pepper

¼ c. chopped spinach

Optional:  diced Jalapeno pepper

4 eggs

>Health alert:  If eggs are a dietary concern, egg whites or an egg substitute may be used. 

>Ingredient alert:  Certain egg substitutes may affect the texture of this casserole.  It may be necessary to adjust the amount of liquid to achieve a satisfactory result.

1 c. Half and Half

>Fat alert:  Half & Half is high in fat.  However, reduced-fat or fat-free versions are avaiable.  

>Health alert: Half & Half normally contains dairy products.  If this is a dietary concern, dairy-free substitutes are now available.

3 TB. melted butter

>Fat alert:  Butter is fat.  If this is a dietary concern, a light butter, margarine, or vegetable shortening may be used.

>Ingredient alert:  Butter provides flavor in this recipe.  A substitute may affect the flavor, and additional salt or seasonings may be required. 

2 cloves roasted garlic, mashed

1 tsp. Italian seasoning

8 oz. pkg, shredded Italian mix or mozzarella cheese

>Fat alert: Cheese is high in fat, but reduced-fat varieties are available.  In the alternative, the amount used may be reduced.

>Health alert: Cheese is high in salt. Low-sodium varieties are available. In the alternative, the amount used may be reduced.  

>Health alert: Cheese is a dairy product. If this is a dietary concern, vegan substitutes are available.  However, check the product labels carefully.  Many vegan varieties are high in fat.

Salt and red chili flakes to taste

Shredded Parmesan cheese

(See the notes on cheese above.)

(Follow the instructions above.)

Happy Mother's Day!

(The Foodie Mom is off today!)

Chili corn casserole, deconstructed!

As the temperature warms, I begin cleaning out my freezer, finding ways to use up extra containers of chili.  One of my favorites is chili corn casserole.  It takes advantage of leftover chili, as well as the sweet corn that begins appearing in the market at this time of year.

If you have no chili available, simply mix together two cans of diced tomatoes with green chilis, a can of black beans (optional), a meat or protein of your choice (chicken, beef, sausage, and pork work best), and a package of chili seasoning.

I consider this a "garbage casserole," because you can add whatever vegetables in the refrigerator look like they are about to turn.  Prepared chili tends to be well-flavored and additional seasoning may not be required.  It is quick and easy, and simply delicious!

Chili corn casserole

2 TB. butter

4 ears corn, kernels removed from the husks

½ tsp. Kosher salt

6 green onions, chopped

4 c. leftover chili

2 c. shredded cheese, a Mexican blend preferred

Optional:  2 TB. dry cilantro

Optional:  1/2 tsp. crush red chili peppers, or additional jalapenos

Optional:  black beans, red bell peppers, broccoli, cauliflower, or peas.

Preheat the oven to 350 degrees.  Melt the butter in a skillet.  Add the salt and corn, and cook until tender, about six minutes.  Add the green onions and stir.  Cook another two minutes, and set aside.

Lightly grease an 8"x8" casserole dish.  Pour half the chili in, then top with half of the vegetables and cheese.  Add the rest of the chili, vegetables, and cheese in layers.  Top with the corn bread batter.

Bake for approximately 45 minutes or until the corn bread is lightly browned.  Let stand about 15 minutes before serving.  If desired, drizzle lightly with lime juice,

Chili corn casserole, deconstructed

2 TB. butter 

>Fat alert:  Butter is fat.  In this recipe, it is used to sauté the corn and green onions.  In the alternative, a light touch of cooking spray may be used or the vegetables may be roasted.

>Health alert:  Butter is a dairy product.  If this is a dietary concern, it may be replaced with any vegetable fat, such as olive oil, or margarine.

4 ears corn, kernals removed from the husks

>Health alert:  Corn is high in carbohydrates and sugar.  It is banned on some diets. 

>Ingredient alert:  This is a corn casserole.  It is not possible to eliminate the corn!  However, if fresh corn is not available, the best substitute is frozen corn. 

½ tsp. Kosher salt

6 green onions, chopped

4 c. leftover chili

>Fat alert:  Some chili recipes contain high amounts of fat.  If fat is a dietary concern, use a recipe that is low in fat.

2 c. shredded cheese, a Mexican blend preferred

>Fat alert:  Cheese is high in fat. Low-fat or no-fat versions are available.

>Health alert:  Cheese is a dairy product.  If dairy products are a dietary concern, a vegetable based cheese substitute may be used.  However, the cheese alternative must be meltable!

>Ingredient alert:  If a blend of Mexican cheese is not available, shredded cheddar or Monterey Jack cheese may be used. 

1 pkg. Jiffy corn bread mix, prepared according to instructions

>Health alert:  This is product that carries all sorts of bad stuff.  While it is convenient to use, it is high in salt, sugar, fat, and carbohydrates.  If any of these are dietary concerns, it is best to make a corn bread batter from scratch, eliminating the ingredients that you cannot tolerate.

Optional:  2 TB. dry cilantro

Optional:  1/2 tsp. crush red chili peppers, or additional jalapenos

Optional:  black beans, red bell peppers, broccoli, cauliflower, or peas.

(Follow the instructions above.)

Sweet and spicy chicken, deconstructed!

Sometimes, you just need a quick and easy recipe to get your family fed!  Sweet and spicy chicken is one of those meals. You can prepare the ingredients the night before, and simply fire up the skillet when you’re ready to eat.  Within 20 minutes, you’ll have a healthy and satisfying meal on the table. 

This recipe can be adjusted for sweetness, as well as spice. More importantly, with a few substitutions, it can be address almost any dietary concern.  But I particularly like this recipe because you can make healthy additions--vegetables,fruits, nuts (for protein) and healthy grains! Your family will be pulled in with the delicious sauce, and not even notice the additional healthy ingredients!

Sweet and spicy chicken

4 skinless, boneless chicken breasts, cut into strips

½ c. corn starch

¼ c. soy sauce

2 TB. honey

1 TB. brown sugar

2 tsp. chopped ginger root

2 tsp. minced garlic

½ tsp. red pepper flakes

1/4 tsp.  cayenne pepper

Salt and pepper to taste

Vegetable oil

Optional:  peas, pea pods, corn, bamboo shoots, water chestnuts, walnuts, pineapple, apples, pears, green beans, pepper strips, green onions, broccoli, and or cauliflower.

In a small bowl, whisk together the brown sugar, honey, soy sauce, ginger, garlic, pepper flakes and cayenne pepper.  Let sit about 15 minutes and taste.  Adjust for seasoning.

Lightly season the chicken with salt and pepper, and toss in the corn starch.  Heat the oil in a skillet.  Add the chicken strips and brown on both sides, approximately two minutes per side.  Add any vegetables desired, and pour the sauce over the ingredients.  Simmer uncovered until the sauce thickens, about 10 minutes. Serve on rice or any grain of your choice, such as quinoa or lentils. If desired, garnish with sesame seeds or chopped green onions.

Sweet and spicy chicken, deconstructed

4 skinless, boneless chicken breasts, cut into strips

>Fat alert:  Any meat contains fat.  Fortunately, chicken is one of the leanest meats available.  However, the fat in this recipe can be further reduced but cutting down on the amount of chicken used, and increasing the vegetables.

>Health alert:  If meat is a dietary concern, try cubed tofu or other vegan meat substitutes.  Tofu crisps up nicely and absorbs the flavors of the sauce well 

½ c. corn starch

>Health alert:  If corn starch or other corn products are restricted on your diet, try using and variety of flour instead.  In the alternative, this ingredient can be eliminated. 

>Ingredient alert:  The corn starch serves two purposes in this recipe.  It is used to give the chicken a crispy coating, and thickens the sauce.  If eliminated, it may be necessary to use another thickener, such as Agar Agar, or cook the sauce for a longer period of time. 

¼ c. soy sauce

>Health alert:  Soy sauce may contain high amounts of salt and MSG.  Check the ingredient label carefully.  Low-sodium and MSG-free varieties are available.

2 TB. honey

1 TB. brown sugar

>Health alert:  Both honey and brown sugar are high in sugar.  If sugar is restricted in your diet, natural pineapple juice or any sugar substitute may be used.  For better flavor, combine two tablespoons of pineapple juice with one tablespoon of sugar.

>Ingredient alert:  Honey aids in thickening  the sauce in this recipe.   It may be necessary to use more corn starch or other thickening agent, or cook the sauce for a longer period of time.

2 tsp. chopped ginger root 

>Ingredient alert:  If fresh ginger is not available, any dry ginger product may be used.  Merely reduce the amount used to ¾ tsp. 

2 tsp. minced garlic

½ tsp. red pepper flakes

1/4 tsp.  cayenne pepper

Salt and pepper to taste

Vegetable oil 

>Fat alert:  Vegetable oil is a fat.  If fat is a dietary concern, use a cooking spray, or in the alternative, bake or grill the chicken before adding it to the sauce. 

Optional:  peas, pea pods, corn, bamboo shoots, water chestnuts, walnuts, pineapple, apples, pears, green beans, pepper strips, green onions, broccoli, and or cauliflower.

(Follow the instructions above,)

Happy Easter!

I will be back next week with more delicious recipes!

Fish and chips, deconstructed!

Fish and chips are a staple during Lent.  But I avoid the traditional version.  I can no longer tolerate the taste of fried foods.  So now I either bake, sauté, or poach fish, and bake the fries.  The result is a light, tasty meal, without the fat!

This recipe is quick and easy to prepare.  It usually takes me less than an hour to bring it to the table!

Fish and chips

4 tilapia fillets

½ c. white wine

¼ c. lemon juice

2 TB. butter

4 cloves smashed garlic

1 tsp. dry parsley

½ tsp. crush red pepper flakes

Optional:  4 large broccoli florets

Olive oil

2 large red potatoes

½ tsp. Bouquet Garni  (parsley, rosemary, thyme, tarragon, savory, bay leaf)

Salt and pepper to taste

Preheat the oven to 400 degrees.  Line a baking sheet with foil and lightly dust with cooking spray.  Slice the red potatoes into chips approximately 1/8 inch thick.  Place in a bowl, and add enough olive oil to cover the chips.  Add the Bouquet Garni and toss well.  Pour the potatoes onto the cooking sheet and spread in one layer.  If desired, sprinkle with salt and pepper.  Bake for 30 minutes, or until the chips are golden brown.

In a large skillet, melt the butter.  Add the wine, lemon juice, garlic, parsley, and crushed red pepper flakes, and stir.  Let simmer about 10 minutes.  Taste, and add salt and pepper as desired. 

Gently place the fish in the pan and cover.  (If desired, add the broccoli around the fish.)  Saute the fish on each side for approximately four minutes, until the fish is white and flaky.  Remove from the heat, spoon the sauce over the fish and sprinkle lightly with parsley.  Serve with the broccoli and chips, and garnish with lemon slices.

Fish and chips, deconstructed

4 tilapia fillets

½ c. white wine

>Health alert:  White wine can be high in sugar.  If this is a dietary concern, it may be substituted with chicken stock or water.

>Ingredient alert:  The wine adds flavor to the sauté.  Eliminating it may require that more spices be added.

¼ c. lemon juice

2 TB. butter

>Fat  alert:  Butter is fat.  It may be substituted with olive oil or eliminated.

>Ingredient alert:  If the butter is eliminated from this recipe, it may be necessary to increase the salt to maintain a savory flavor.

4 cloves smashed garlic

1 tsp. dry parsley

½ tsp. crush red pepper flakes

Optional:  4 large broccoli florets

2 large red potatoes

>Health alert:  If dietary restrictions prevent the consumption of white  potatoes, they may be substituted with sweet potatoes or cauliflower slices.

½ tsp. Bouquet Garni  (parsley, rosemary, thyme, tarragon, savory, bay leaf)

Olive oil

Salt and pepper to taste

(Follow the instructions above.)

Cream of tomato soup with meatballs, deconstructed!

When winter hangs on and it seems spring will never come, there is nothing better than a hearty soup to warm the soul.  One of my favorites is cream of tomato soup with meatballs. 

At the base of this soup is a simple meatball made solely from ground Italian sausage.  While the meatballs can be fried, I have found it easier to simply bake them in the oven.  Traditional Italian sausage is made with pork and high in fat.  Fortunately, there are not many low-fat versions available, all made with chicken or turkey.

This recipe can be made with a sweet, spicy, or hot Italian sausage.  The spice level solely depends on your preference.   If you can’t decide, mix it up!  Make half of the meatballs with a sweet sausage and half with a spicy or hot sausage.

Cream of tomato soup with meatballs

2 lbs. ground Italian sausage

2 large cans whole peeled tomatoes

3 c. chicken broth

¾ c. heavy cream

2 TB. red wine

1 c. chopped red onion

1 c. chopped carrots

4 cloves minced garlic

4 tsp. dry basil

2 TB. sugar

1 TB. salt

2 tsp. pepper

Optional:  2 TB. sugar

Olive oil

Form the Italian sausage into meatballs, approximately the size of walnuts.   Place on a lightly greased cookie sheet.  Bake at 400 degrees for approximately 20 minutes, until golden brown.  Set aside.

In a large pot, heat two  tablespoons of olive oil.  Add the onions and carrots.  Lightly sprinkle with salt and pepper, and sauté until tender, about 10 minutes.  Add the garlic and cook the mixture for two more minutes.  Mix in the canned tomatoes and chicken stock.  Cover the pot and let the mixture simmer for approximately two hours.  Remove from the heat and let cool slightly.  Using an immersion or regular blender, puree the mixture until it is the consistency of soup.   

Add the basil and cream, and bring the soup to a boil.  Let it simmer until the mixture thickens slightly.  (If the mixture is too thick, add more chicken broth or water.) Taste and adjust the seasonings as desired.  Add the meatballs and stir.  Let the soup simmer for an additional 10 minutes and serve.

Cream of tomato soup with meatballs, deconstructed

2 lbs. ground Italian sausage

>Fat alert:  Italian sausage is high in fat.  If fat is a dietary concern, replace it with a lower fat sausage made with chicken or turkey.  However, check the product label carefully!  Not all chicken or turkey sausages are low in fat!

>Ingredient alert:  The cooked meatballs will be covered in fat after they are baked.  This fat will add flavor to the soup.  However, if fat is a dietary concern, drain the meatballs on a paper towel after baking.

>Health alert:  If you do not eat meat, there are many different types of vegetable-based sausages available.  Simply remove the "sausage" from the casing, roll it into balls, and bake.

 2 large cans whole peeled tomatoes

>Health alert:  Some canned tomatoes contain high levels of salt or sugar.  Check the product labels carefully. 

3 c. chicken stock

>Fat alert: Commercial chicken broth may be high in fat.  Low or no-fat versions are available.  In the alternative, make your own and skim off the fat.

>Health alert: Commercial chicken broth may also be high in salt.  Low-sodium versions are available. In the alternative, make your own and eliminate the salt.

>Health alert:  Commercial chicken broth may contain MSG.  If this is a dietary concern, check the product label carefully.  In the alternative, make your own to control all ingredients.

>Health alert: If meat is not in your diet, vegetable stock may be used. 

 ¾ c. heavy cream 

>Fat alert:  Heavy cream is packed with fat, that’s why it tastes so good!  It may be replaced with low or no-fat varieties, Half and Half, or milk.  

>Health alert:  Cream is a dairy product.  If this is a dietary concern, try a non-dairy cream substitute.

>Ingredient alert:  Cream is a thickening agent in the soup. If the cream must be eliminated, boil half of a head of chopped cauliflower, two potatoes, or four chopped parsnips (about four cups) in low-fat milk or low-fat chicken stock until tender, and puree. Cream alternatives may also be thickened with corn starch, gelatin, Agar Agar, lemon juice, or cream cheese. 

2 TB. red wine

>Health alert:  Some red wines are high in sugar.  If this is a dietary concern, a reduced sugar wine may be used.  In the alternative, the wine may be thinned with water, or replaced with balsamic vinegar, Worcestershire sauce, or eliminated.

>Health alert:  Red wine contains alcohol.  If this a dietary concern, it may be replaced with diluted balsamic vinegar, Worcestershire sauce, or eliminated. 

1 c. chopped red onion

1 c. chopped carrots

4 cloves minced garlic

4 tsp. dry basil

2 TB. sugar

>Health alert:  If sugar is a dietary concern, the amount may be reduced or eliminated. 

1 TB. salt

2 tsp. pepper

Olive oil

>Fat alert:  Olive is oil is a “good fat,” but a fat nonetheless.  If fat is a dietary concern, the onions and carrots may be roasted in the oven on a cookie sheet lightly dusted with cooking spray or lined with foil.

(Follow the instructions above.)