Tuesday, February 2, 2010

Pizza Mashed Potatoes

This is last night's dinner. There was no official recipe for this. It was more thrown together. I was actually browsing an online recipe site when I saw the words pizza potato casserole. I was far too busy last night to cook and so my husband made what I told him to.

Basically I told him to make mashed potatoes and add various things to them. Here is our "recipe".

Pizza Mashed Potatoes:

Ingredients:
4 Large Potatoes
1/2 can GF Tomato sauce (350ml)
4 Slices of bacon - cooked
1 1/2 Cups Shredded Mozzarella cheese
1/2 Green Bell Pepper chopped

Directions:
1) Make mashed potatoes.
(Peel and slice potatoes, place in a pot on the stove. Cover potatoes with enough water to cover them. Set burner to Maximum. When the pot boils turn it down to 4 and set a timer for 10 minutes. After 10 minutes remove from the burner, drain over the sink and add milk, salt and pepper if desired. Mash)
2) To Mashed potatoes add sauce, bacon, cheese and green pepper. Stir together and Enjoy!

Pretty simple recipe but it's really good. :)


Italiano Chicken and Rice Bake


Cook With Campbell's - Italiano Chicken and Rice Bake

I found this recipe on Campbell's website and modified the recipe very slightly. I omitted the mushrooms because my husband doesn't like them and added more zucchini in place of them. I also used chicken legs instead of breasts. Because Campbell's cream of mushroom soup is not gluten free, we used Gardennay Harvest mushroom with Real Cream instead and used Mozzarella cheese instead of Parmesan since we were out of Parm. At any rate it's definitely one to be made again!! I've included the modified version of the recipe below. Enjoy!

Italiano Chicken and Rice Bake - Gluten Free Version

Ingredients:
1 box (500ml) Gardennay Harvest Mushroom with Real Cream Soup
3/4 Cup Uncooked Long Grain white rice
3/4 Tsp Dried Italian seasoning
1 2/3 Cup Sliced Zucchini
2/3 Cup Drained, canned diced tomatoes
4 Chicken Legs
1/3 Cup Mozzarella Cheese

Directions:
1) Mix soup, rice, and Italian seasoning in a 2 quart casserole dish. Spread evenly with vegetables.
2) Top with chicken. Sprinkle with cheese. Cover.
3) Bake at 400F until chicken is cooked through and rice is tender - about 50 minutes.
4) Let stand 5 minutes, serve. Enjoy!

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