Best Baked Manicotti- This uses no-bake lasagna sheets instead of manicotti shells. Easier than stuffing the shells, but still a time-consuming meal to make
Chili Verde- We served this for company and we all went back for seconds. Perfect to throw into the crockpot on high before church and having friends over for lunch!
Crispy Southwest Chicken Wraps- perfect meal to wrap up for a picnic in a corn maze!
Queso Turkey Burgers- yep these were reeeeeeeeeeeeally good
Chicken Bacon Ranch Panini- Mark's birthday lunch
My favorite fall salad at my sister's
Kale pesto pizza
1 lb. refrigerated pizza dough (TJs dough is always awesome!)
1 t olive oil
1/8 t sea salt
1 (8 oz) package sliced fresh mozzarella
2 medium tomatoes, thinly sliced
4-6 fresh basil leaves
For the Kale pesto:
1.5 c chopped Kale
1/2 c raw almonds
1 to 2 cloves
1/4 t sea salt
juice from 1/2 lemon
3T extra virgin olive oil
(process until smooth)
Preheat oven to 400 degrees. Get pizza dough to room temperature (about 20 minutes on counter). Roll out dough to a flat circle or oval. Place the dough on a parchment lined baking sheet. Brush with olive oil and sprinkle with sea salt.
Spread the pesto sauce evenly on the pizza, leave a border for the crust. Top with the mozzarella and tomato slices. Bake for 20-25 minutes.
Remove from the oven and top with the fresh basil and more sea salt, if desired.