Wednesday, October 27, 2010

Bubble-Up Pizza Casserole

Source: Internet/Me

  • Ground chicken or turkey (you can use beef, I'm just trying to keep things light)
  • Turkey pepperoni (I used a package of butterball brand)
  • 1 onion, diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • mushrooms, sliced
  • 1 tbsp jarred minced garlic
  • 1 large can tomato sauce
  • 1 small can pizza sauce
  • 1 medium can diced tomatoes, liquid drained
  • Italian seasoning (1 tsp oregano, 1 tsp basil, 1 tsp Italian seasoning)
  • 1 can Pillsbury biscuits
  • 1 c. Kraft 4 cheese Italian blend (skim)


1. Grease a lasagna pan (large rectangular) and turn over to 375 F.

2. Brown ground meat and put it in a large mixing bowl. Soften onions, peppers, mushrooms and garlic and add to the mixing bowl.

3. In the mixing bowl, combine ground meat, vegetables, sauces and seasoning.

4. Remove biscuits from the tube and quarter them. Stir into mixture. Pour into pan.

5. Bake for 25-30 minutes, until biscuits are puffy and start to brown. Cover the top in cheese and bake for 10 more minutes. Let it sit for 5-10 minutes to thicken a bit. Cut and serve!


I made the enchilada version of this a couple of weeks ago and it was delicious, so I thought I would give the pizza version a try. It did not disappoint! Again, the presentation certainly wasn't great, but the taste made up for it. It is quite time consuming to make all at once. I really should make it all up the night before and when I get home, just add the biscuits and bake.

Tuesday, October 26, 2010

Orange Ginger Pork


Orange Ginger Pork

  • 4 large pork chops or 8 small
  • 1 c. orange juice
  • 1 c. chicken broth
  • 2 tbsp corn startch
  • 1 tbsp brown sugar
  • 1 can of mandarin oranges, drained, juice reserved
  • 2 tbsp pickled ginger, chopped
  • 1/4 c. green onion, chopped


1. Put a little oil in a large skillet. Cook pork on each side for two minutes, to brown. Set aside.

2. Whisk together orange juice, chicken broth, corn starch and brown sugar. Bring to a boil in the skillet. Add mandarin orange and pickled ginger. Stir gentle.

3. Add pork chops and cook in the sauce, turning every couple of minutes until pork chops are cooked and the sauce thickens.

4. Serve garnished with chopped green onion.

Jasmine Rice:

While the pork is cooking, prepare jasmine rice. Use the leftover mandarin orange juice, chicken broth and water to make up the liquid. Once rice is ready, mix in some chopped green onion, fresh or dried cilantro and a little chopped pickled ginger.

Asian Slaw

Mix shredded cabbage, shredded carrot, chopped red onion, chopped green onion, garlic, cumin, pickled ginger, sesame oil, rice vinegar and a couple of squirts of lime. Or, mix up the veggies with Newman's Asian Ginger Vinegrette.


This was a super fast, delicious and healthy supper. It was ready in under thirty minutes. If I had done the chopping the night before, I think it could have been ready in about 15 minutes! The flavours were all really fresh and the orange sauce from the pork was delicious poured over the pork. I cut up my pork and mixed it all together for my lunch today and can't wait to eat the leftovers.

Monday, October 25, 2010

Bubble-Up Enchilada Casserole

Bubble-Up Enchilada Casserole
Source: Internet/Me

**Warning: This sounds like a bizarre and disgusting recipe, but I can assure you that it is DELISH. I would not lead you astray.

  • 1lbs of ground chicken or turkey, browned (you can use hamburger, I am just trying to keep it "light")
  • 1 green pepper
  • 1 red pepper
  • 1 onion
  • 1 pkg mushrooms
  • 1 small can of corn
  • 1/2 can of black beans
  • 1 can of enchilada sauce (8 oz)
  • 1 can of tomato sauce
  • 1 pkg of taco seasoning
  • 1 can of Pilsbury buscuits
  • 1 pkg of Kraft Mexican cheese blend


1. Preheat oven to 370. Brown the ground chicken/turkey. Put in a large mixing bowl.

2. Cook the peppers, onion and mushrooms in the pan until the onion is slightly browned and the peppers and tender. Add to mixing bowl.

3. Mix up beef, veggies, enchilada sauce, tomato sauce and taco seasoning. Remove the buscuits from the can and quarter each biscuit. Mix them in the enchilada mixture until they are coated in sauce.

4. Pour the whole mixture into a large greased pan, like a lasagna pan. Try to make sure the buscuits are somewhat evenly distributed around the pan. Bake for about 25 minutes. Remove from oven and add cheese to the top. Cook for another 10 minutes, or until biscuits are cooked.

5. Let sit for 5-10 minutes, until it cools and settles a bit. Serve with low fat sour cream.

Comments: As I mentionned earlier, this dish sounded somewhat gross and the appearance was questionable. However, it is so very delicious, even the skeptics devoured it. You could mix it up the night before and just add the biscuits and pour it into the pan when you got home, to speed things up a bit.

Rosemary Peppered Lamb Chops

Source: Company's Coming 30 Minutes Weekday Meals

  • Lamb chops (I used 8 small but thick)
  • 1/4 c. flour (optional)
  • 1 tbsp olive oil
  • 4 large carrots finely sliced
  • 1 onion, sliced
  • 1 c. beef broth
  • 1 c. dry red wine
  • 4 sprigs fresh rosemary
  • 1 tsp fresh group pepper

1. Dredge lamb in flour. Heat oil in a large skillet. Cook lamb for 3-5 minutes on each side, depending on thickness. Set aside.

2. Add 1 tsp of olive oil to the skillet. Cook onion and carrot in the skillet until the onion is browned and the carrot is becoming tender.

3. Add broth, wine, pepper and rosemary. Stir and bring to a boil.

4. Add lamb, coating in sauce. Cook for 3-5 more minutes on each side, until lamb is cooked.

5. Serve the vegetables and sauce over mashed potatoes.

Side dish: I served this with brussel sprouts. I normally don't love brussel sprouts, but I tossed them in 1 tsp of butter, 1 tsp of honey and a squirt of lemon juice. They were AMAZING!

Comments: This was really good and quick for a weeknight. I cut up the vegetables while the lamb was searing and steamed the brussel sprouts over the boiling potatoes to save time and dishes. My lamb chops were really thick, so they took a bit longer to cook, even to medium doneness (is that a word?) They stayed moist though, since they were cooking in liquid.

Definitely a make-again!