Impossibly Easy Pizza Bake

         Impossibly Easy Pizza Bake

3 1/3 cups Original Bisquick™ mix (from a 2 lb 8 oz box)                        

1 cup milk                         

1 jar (14 oz) pizza sauce                         

1 package (7 oz) sliced pepperoni

1 bag (8 oz) shredded mozzarella cheese (2 cups)                        

Directions

1.  Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and milk until soft dough forms. Drop half of dough by spoonfuls* evenly in bottom of baking dish (dough will not completely cover bottom of dish).

2.  Drizzle about 1 cup pizza sauce over dough. Arrange half of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.

3.  Bake 25 to 30 minutes or until golden brown, biscuits in center are cooked and cheese in center is bubbly.

Creamy Parmesan-Garlic Chicken Wings

    Creamy Parmesan-Garlic Chicken Wings

20 minute prep time
1 hr 10 minute total time
12 servings

Roasted Garlic Sauce

1 bulb garlic

2 teaspoons olive or vegetable oil

1 container (10 oz) fresh Alfredo sauce

1 teaspoon freshly grated lemon peel                        

Chicken

1 tablespoon vegetable oil

1/2 teaspoon kosher (coarse) salt

1/4 teaspoon freshly cracked pepper

3 lb chicken wingettes and drummettes 

Directions

1.  Heat oven to 425°F. Line cookie sheet with sides with heavy-duty foil; spray with cooking spray.

2.  To roast the garlic: Carefully peel paper-like skin from around bulb of garlic, leaving just enough to hold garlic cloves together. Cut 1/4 to 1/2 inch from top of bulb to expose cloves. Place cut side up on 12-inch square of foil. Drizzle bulb with 2 teaspoons oil. Wrap securely in foil. Place in pie plate or shallow baking pan.

3.  In 1-gallon resealable food-storage plastic bag, mix 1 tablespoon oil, the salt, pepper and chicken. Seal bag; shake to coat.

4.  Place pie plate with foil-wrapped garlic in oven on lower rack. Place chicken on cookie sheet. Bake uncovered 30 minutes; turn chicken. Bake garlic about 15 minutes longer or until garlic is tender when pierced with toothpick or fork. Cool slightly. Bake chicken 5 to 15 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).

5.  Gently squeeze soft garlic out of cloves, and press half of the garlic through a garlic press into 1-quart saucepan. Save remaining garlic for another use. Beat in Alfredo sauce and lemon peel with whisk; gently heat over medium-low heat 5 minutes, stirring frequently. Remove from heat; set aside. Toss chicken with half of the sauce. Serve warm with remaining sauce for dipping.

SAVORY POTATO SOUP

There's nothing like creamy, dreamy potato soup to warm you up on a cold day. For a hearty, veggie-packed meal, serve with a fresh green salad. You say potato, we say soup.

     Makes 4 servings

 

Ingredients

3 cups potatoes, cubed
1 cup water
1/2 cup carrot, sliced
1/2 cup onion, diced
1/2 tsp. salt
1 chicken bouillon cube
1 1/2 cups skim milk
2 tbsp. flour
1 cup low-fat cheddar cheese, grated 

 

Methods/steps

Cook the vegetables (first 5 ingredients) until done. Don't drain! Add next 4 ingredients (bouillon through cheese). Cook until thickened.