BBQ Chicken Pizza with Fresh Pineapple-Krista Ritchie

BBQ Chicken Pizza with Fresh Pineapple

2 boneless skinless chicken breasts cut into small cubes
2 TBSP BBQ sauce (I'm a fan of bulls eye)
1 TBPS oil
1/2 cup BBQ sauce
1/2 cup tomato sauce
1/4-1/2 tsp basil (to taste)
1/4-1/2 tsp oregano (to taste)
1/4-1/2 tsp garlic salt (to taste)
Fresh cilantro
Fresh pineapple cut into small chunks or you could use a can of tidbits
Mozerella cheese
Prepared un-baked pizza crust

Mix the chicken with 2 TBSP BBQ sauce until coated. Heat up oil in a frying pan. Saute chicken until no longer pink; set aside. In a blender or food prosessor combine 1/2 c BBQ sauce with tomato sauce, basil, oregano, garlic salt and a handful of fresh cilantro. Pulse until combined. Roll out your pizza dough onto desired pan. Top with bbq sauce mixture, chicken, pineapple and cheese. Bake at 400 for 15-20 minutes or until crust is golden brown and the cheese is melted. Top with more fresh chopped cilantro if desired. YUM!

Crockpot Sweet and Sour Meatballs-Krista Ritchie

Crockpot Sweet and Sour Meatballs
frozen meatballs (as many as you need for your family)
1 bottle sweet and sour sauce (I prefer world harbors, find it Fresh&Easy)
1 can pineapple chunks or tidbits, mostly drained
1/2 of green pepper diced
Garlic salt (to taste, I probably used a teaspoon, makes it a little more savory and not so sweet)
Hot cooked rice

Combine first 5 ingredients in a slow cooker and cook for 5-6 hours on low or until heated. Serve over hot cooked rice.

Tomato Tortellini Soup-Krista Ritchie

Tomato Tortellini Soup (5-6 servings)

1 package frozen cheese tortellini (or you could use fresh, frozen is just cheaper)
1 can healthy request tomato soup, undiluted
1 cup vegetable broth
1 cup milk
1 cup half and half
1/4 cup chopped oil-packed sun dried tomatoes
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried basil
1/4 tsp salt
1/2 cup shredded Parmesan (I had this yummy Parmesan mix I found at walmart in the bagged shredded cheese section.. it was SO GOOD!)
Additional shredded Parmesan, optional

Cook tortellini according to package directions. Meanwhile, In a dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Picture of the Key Lime Pie

Without jello garish

Test Blog

Testing

Key Lime Pie- Krista Ritchie

Key Lime Pie


1 package (3 oz) lime flavored Jello
1/2 cup boiling water
1/2 cup cold water
1/2 cup fresh lime juice (2-3 fresh limes)
1 tablespoon fresh lime zest
1 can (14 oz) fat-free sweetened cond. milk (not evaporated)
1 package (8 oz) fat-free cream cheese, softened
1 cup whipping cream
1 9-inch graham cracker crust (I actually get enough filling to fill 2 crusts.)

Method:

Dissolve Jello in 1/2 cup boiling water; stir until sugar is completely dissolved in Jello. Add 1/2 cup cold water to Jello, then remove 3/4 cup and set aside. Stir lime juice and zest into remaining Jello and set aside to cool and thicken, but do not allow it to set.

Pour the 3/4 cup reserved Jello into a flat, non-stick 9-inch cake pan, cover and refrigerate. This Jello may be used as a garnish later.

Beat softened cream cheese until smooth; add sweetened condensed milk (not evaporated milk) and stir to blend.

Whip cream until stiff peaks form.
Beat together cream cheese mixture and Jello-lime-juice-zest mixture (product should be thick and light - but not setup). Fold in whipped cream; spoon filling into prepared graham cracker crust. Refrigerate until set (2-3 hours).
Cut pie into 10 pieces. To garnish, use a small cookie cutter to cut fun shapes from set Jello and carefully place shapes on each slice of pie. If desired, add curls of lime zest or thin slices of lime.