Italian Fajitas

Chicken breast
Italian Dressing
Red onion
Green Peppers
Toppings:  sour cream, salsa, olives

Cook chicken with 4 TB. of Italian dressing.  Set aside.
Cook 2 TB italian dressing with the veggies.

Eat in a tortilla.

CHicken Tostada pizza

Thanks Kristin!

Pizza dough recipe:

2 c. hot water                                     2 tsp. salt

1 Tbls. sugar                                      2-4 T. butter

1 Tbls. yeast                                       Garlic powder

4 c. flour                                             Onion Salt

Combine sugar and yeast in a medium sized bowl.  Add hot water to sugar and yeast.  Bubbles should appear.  Stir in flour and salt.  It will be sticky.  Throw damp towel over bowl.  Let sit for 30 minutes.  Take ¾ of the pizza dough and press flat in a jelly roll pan.  Melt butter and brush over dough.  Sprinkle lightly with garlic powder and onion salt.  Bake at 400 degrees for 12 minutes.

Toppings:

1 c. salsa (or more so it spreads over whole pizza crust)                         Crushed Tortilla Chips

1 c. black beans                                                                                             Shredded Lettuce

1 c. canned corn                                                                                            Fresh Lime Juice

1 c. chicken, cooked and shredded                                                             Ranch Dressing

4-6 bacon slices, cooked and crushed                                                        Avocado

2 Roma tomatoes, diced

1 jalapeño, seeded and chopped small

1 (8 oz) pkg.  pepper jack cheese, shredded

When you pull pizza dough out of oven, spread salsa over the crust.  Add black beans, corn, chicken, crumbled bacon, tomatoes, jalapeno, and pepper jack cheese.  Bake again @ 375 degrees for 18-24 more minutes.  You can top each individual piece with crushed tortilla chips, shredded lettuce, freshly squeezed lime juice, ranch dressing, and avocado. 

Pesto Pizza

Thank you Kristin for this recipe!!

Store bought pizza dough

Pesto Sauce (I buy mine at Costco)

½ c. parmesan cheese, shredded

3 Tbls. Romano cheese, shredded

1 ¼ c. olive oil

Toppings:

Caramelized onions

Red peppers

Toasted pine nuts

Grilled Chicken (marinated in soy sauce and Italian dressing)

Artichokes, chopped

Olives

Roma Tomato Slices

Mix your store bought pizza dough together as it says on box.  Spread out on a greased cookie sheet.  Add pesto sauce to the top of the crust.  Add parmesan and Romano cheeses on top of the pesto sauce.  Then drizzle olive oil on top of the cheeses.  Apply desired toppings to pizza crust liberally.  Bake at 350 degrees for 10-20 minutes, or until cheeses have melted and crust on pizza is golden brown.

Pesto Alfredo Lasagna

*I have not tried this as of 1.28.12, but I plan to put it in to our recipe rotation.  Read the recipe BEFORE making.

12 lasagna noodles

2 c. fresh basil leaves, lightly packed
1 c. flat-leaf parsley, lightly packed
16-20 cloves garlic
1/3 c. olive
¼ c. butter
¼ c. flour
2 c. milk or light cream
1 c. parmesan cheese, shredded
6 oz. mozzarella cheese, shredded
6 oz. Monterey Jack cheese, shredded

Cook noodles according to directions; drain well. 

In a blender or food processor, combine basil, parsley, garlic and oil.  Blend until nearly smooth.  Transfer half of pesto sauce to a freezer container.  Freeze for another time.  Set remaining sauce aside. 
In a medium pan, melt butter.  Stir in flour until smooth.  Add milk all at once.  Stir constantly.  Stir over medium heat until thick and bubbly.  Stir in parmesan cheese and reserved pesto. 
Spread ½ c. sauce into a 3 qt. baking dish.  Lay 3 noodles side by side in the bottom of the dish; spread with ½ c. sauce and sprinkle with a heaping 1/3 c. each remaining cheeses (mozzarella and Monterey jack).  REPEAT LAYER 3 TIMES. 
Bake, uncovered, at 325 degrees for 30 minutes or until heated through.  Let stand 5-10 minutes before serving.