Week #7 (5/23/2011)

This will be a fun week!! I'm on vacation so I'm only post 2 dishes and 1 dessert. But I think you'll like what I've chose!!

Pizza Calzone Bake

12oz Italian pork sausage, (remove casing if present)
1cup chopped onion
1cup chopped green bell pepper
1pkg (13.8oz) refrigerated pizza crust dough
1 1/2cups pasta sauce (or make your own!) divided
1cup shredded mozzarella cheese
Non-stick cooking spray

Preheat oven to 425. Cook sausage, onion and pepper in large skillet over medium-high heat 6-8 minutes, until crumbled and no longer pink. Drain
Spray 15x10" baking sheet with cooking spray. Unroll Pizza dough onto baking sheet and press into 14x10" rectangle. Spread 1/2cup pasta sauce lengthwise down center of dough to within 1/2" of each short edge.
Spoon meat mixture evenly on top of sauce. Sprinkle cheese evenly over meat mixture. Pull up each long edge over filling and pinch edges together to seal. Pinch short ends together to seal.
Bake 15-18 minutes or until deep golden brown. Heat remaining 1 cup pasta sauce in covered container in microwave on high 1 1/2 mins or until hot. Cut Pizza Bake into 8 slices. Serve with sauce over top or on side.

This dish has 277 calories, could maybe get this down by making your own sauce and dough (whole wheat)

readyseteat.com


French Toast Casserole

1 loaf (10oz) French Bread, cut into 1" cubes
8 eggs
3cups milk
4tsp sugar
1tsp vanilla
3/4tsp salt, optional

Topping
2Tbsp butter, cubed
3Tbsp sugar
2tsp ground cinnamon
Maple syrup, optional

Place bread cubes in greased 13x9" baking dish. In large bowl, beat eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours to overnight.
Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over top.
Cover and bake at 350 degrees for 45-50 minutes or until knife inserted near center comes out clean. Let stand for 5 minutes. Serve with syrup if desired.

cooking.com


Peanut Butter Cups

8oz milk chocolate, chopped
4Tbsp butter at room temp
3/4 cup peanut butter
1/2 cup honey

Place 12 liners on a baking sheet or in cupcake pan.
In double boiler, melt chocolate. Reserve pot of hot water to keep chocolate liquid, as necessary.
Place about 2tsp of melted chocolate in a baking cup, swirling to coat about 1/2way up sides of cup. Repeat with remaining cups. Refrigerate until set.
Beat butter until fluffy. Beat in Peanut Butter and honey. Transfer mixture to a ziploc bag and snip off 1 corner. Fill chocolate cups about 3/4 way full with PB mixture, smooth surface and refrigerate at least 15 minutes.
Top each cup with melted chocolate to enclose, smoothing surface. Refrigerate until hardened!!

rachaelraymag.com