SLOW COOKER/INSTANT POT WHITE BEAN SOUP

SLOW COOKER OR INSTANT POT WHITE BEAN SOUP
https://www.budgetbytes.com/slow-cooker-white-bean-soup/

We really liked this.  We had a 2# bag of navy beans so we doubled.  I like to presoak the beans and then cook for about 2 minutes in instant pot and then rerinse again.  Then make soup as usual. I think this helps with flactuation.  We didn't have quite enough of the carrots and celery so might be enough next time or it could have more. Made Easy Crusty Vegan Bread recipe.  Went really well with it.  Did in instant pot for 25 minutes and added less water because they were presoaked and cooked.  I just put enough until it covered the beans.  Did have some vegetable stock in the fridge so added as much as I had.  Forgot to add salt at the end, so we just put some in each individual serving.

2 Tbsp olive oil - didn’t add
4 cloves garlic - used minced 
1 yellow onion 
4 carrots (about 1/2 lb.) 
4 ribs celery 
1 lb. dry navy beans
1 bay leaf 
1 tsp dried rosemary - 1 drop essential oil
1/2 tsp dried thyme - 1 drop essential oil
1/2 tsp smoked paprika 
Freshly cracked black pepper (15-20 cranks of a pepper mill) 
6 cups water 
2 tsp salt, or to taste 

INSTRUCTIONS
Mince the garlic, dice the onion, slice the celery, and peel and slice the carrots. Add the olive oil, garlic, onion, celery, and carrots to a large (5qt or larger) slow cooker.
Give the beans a quick rinse in a colander and then add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika, and some freshly cracked pepper.
Add six cups of water to the slow cooker and stir to combine the ingredients. Place the lid on the slow cooker and cook on low for 8-9 hours or on high for 4-5 hours.
After 8 hours on low or 4 hours on high, stir the soup and begin to mash the beans against the side of the slow cooker to thicken the soup. Once the soup is thickened to your liking, start adding salt to taste. Begin with 1/2 tsp and add more until the soup tastes flavorful to you. I used about 2 tsp total.  Serve the soup hot with crackers or crusty bread for dipping.

FISH BAKE

FISH BAKE
Harold Hocker (Pacific Yurts) gave me this recipe. We really liked it.  Used it to cook some Bass he had given me.

Sliced onions on bottom of pan

Place fish fillets

Mix together and put on top of fish:
1/2 cup sour cream
1/3 cup butter
2 T lemon juice

Sprinkle with cheese

Bake at 350 for 30-40 minutes

CHICKEN IN A POT - CROCKPOT OR OVEN OR INSTANT POT

CHICKEN IN A POT
We loved this recipe!  Used leftovers to make soup.  Found in crock pot cookbook pg. 168.

UPDATE: A co-worker (Cindy Crump) told me how she likes to do this.  I made it and YUM!  I need to make this more.  In roasting pan at 350 put a full size chicken some peeled cut up potatoes and carrots (cut carrots small).  Put oil on bird and top with salt, pepper, Italian seasoning and paparika.  Cook for 2 hours.  It was so tasty the skin on top got crispy and the potatoes on top were roasted. Yum!  We had with blueberry biscuits.

2 carrots, sliced
2 onions, sliced
2 celery ribs, cut in 1" pieces
3 # chicken, whole or cut up
2 tsp salt
1/2 tsp pepper
1 tsp dried basil
1/2 cup water or chicken broth

Place vegetables in bottom of slow cooker.  Place chicken on top of vegetables.  Add seasoning and water. 

Cover.  Cook on Low 8-10 hours or High 3 1/2-5 hours (use 1 cup liquid if cooking on High).

Note: To make this a full meal, add 2 medium-sized potatoes, quartered, to vegetables before cooking. 

ANOTHER RECIPE
Found this on Pinterest
We all really liked it.  Put it in the instant pot frozen. Just rubbed the mixture on it.  I used two drops of thyme essential oil.  Did pressure cooker 11 minutes but could have done 10.  Can save the juice for soup or any recipe that needs a broth.

1/2 tsp each salt, pepper, onion powder, thyme (or essential oil drops), basil, paprika
1 tsp garlic powder
3/4 cup water (or chicken broth) in bottom of instant pot 

FARMHOUSE PORK AND APPLE PIE

FARMHOUSE PORK AND APPLE PIE

This came from taste of home famiy collection pg 131.  Boneless pork was so expensive so I got pork ribblets because they were so much cheaper.  Since it had bones in it I didn't put the mashed potatoes on top, but had them as a side.  We also had it with corn on the cob.  I cooked the bacon on the griddle then cooked the onions from that grease in the dutch oven.  Cooked the pork on the griddle the put all of it in the dutch oven.  It just fell off the bone - it was super yummy!  Most of the reviews said to double the potatoes.

http://www.tasteofhome.com/recipes/farmhouse-pork-and-apple-pie

• 1 pound sliced bacon, cut into 2"

• 3 medium onions, chopped

• 3 pounds boneless pork, cut into 1-inch cubes

• 3/4 cup all-purpose flour

• Canola oil, optional

• 3 medium tart apples, peeled and chopped

• 1 teaspoon rubbed sage

   (just did Italian seasoning)

• 1/2 teaspoon ground nutmeg

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup apple cider

• 1/2 cup water

• 4 medium potatoes, peeled and cubed (or more)

• 1/2 cup milk

• 5 tablespoons butter, divided

• Additional salt and pepper

• Minced fresh parsley, optional

1. Cook bacon in an ovenproof 12-in. skillet until crisp. Remove with a slotted spoon to paper towels to drain. In drippings, saute onions until tender; remove with slotted spoon and set aside. Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed. Remove from the heat and drain.
2. To the pork, add the bacon, onions, apples, sage, nutmeg, salt and pepper. Stir in cider and water. Cover and bake at 325° for 2 hours or until pork is tender.
3. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
4. Drain and mash with milk and 3 tablespoons butter. Add salt and pepper to taste. Remove skillet from the oven and spread potatoes over pork mixture.
5. Melt remaining butter; brush over potatoes. Broil 6 in. from the heat for 5 minutes or until topping is browned. Sprinkle with parsley if desired. Yield: 10 servings.

COWBOY OR COWGIRL PIE

COWBOY OR COWGIRL PIE - FREEZER MEAL

http://fabulesslyfrugal.com/freezer-meal-recipes-cowboy-pie-recipe/

We all liked this.  Used stew meat and had already cooked the day before in crockpot with some beef broth.  Was easy to put together.  Would love to try the cowgirl version.  Bet it would be super yummy!  Both Scott and Abagail really like this.  Goes well with cottage cheese and a fruit or veggie.

UPDATE:  My family likes the crust so well, I did a crust on the bottom (cooked for about 10 minutes before adding mixture) and on the top.

1 onion, chopped fine
1 red bell pepper, stemmed, seeded and chopped
1 T oil
1 T chili powder
2 garlic cloves, minced
1/4 tsp salt
---
1# cooked roast beef, cut into 1" pieces (or chicken if doing cow girl)
1 can black beans, rinsed (or pinto if doing cowgirl)
1 cup frozen corn
1/2 cup BBQ sauce
1/2 cup beef broth (or chicken if doing cowgirl)
2 T cornstarch (forgot to add once and it still turned out okay)
---
1 or 2 pie crust

Preheat oven to 425. Microwave onion, bell pepper, oil, chili powder, garlic, and salt in a large bowl, stirring occasionally, until softened, about 5 minutes.

1. Stir in beef, beans, corn, barbecue sauce, broth, and cornstarch. Season with salt and pepper to taste. Transfer to 9-inch pie plate.
2. Carefully lay pie crust over top. Tuck over-hanging dough underneath itself to be flush with the rim of the pie plate. Cut three 1-inch steam vents into top of dough.
3. Bake until filling is bubbling and crust is browned, about 25 minutes, rotating halfway through. Let cool slightly and serve.
Preparing for the Freezer:
4. Before baking, wrap the pie with a few layers of plastic wrap, then cover with foil and label. Freeze.
Prepare after Freezing:
5. Preheat oven to 425. Keep the pie frozen. Unwrap the pie, then re-cover with one piece of foil. Place the pie on a foil-lined rimmed baking sheet. Bake covered for about 30 minutes, until filling is warmed through. Then remove foil and bake for about 25 minutes, until the crust is browned. Let cool slightly and serve.

Notes

Cowgirl Pie: Substitute 3 cups shredded rotisserie chicken for roast beef, 1 can pinto beans (rinsed) for black beans, and 1/2 cup low-sodium chicken broth for beef broth.

- See more at: http://fabulesslyfrugal.com/freezer-meal-recipes-cowboy-pie-recipe/#sthash.69ShDcyz.dpuf

TOMATO SOUP

• Plant based roasted tomato soup
• Took awhile to make but so worth it. Yummy! Can easily double or triple recipe.
• 
  
• 15 whole roma tomatoes
• 3 whole heads garlic peels left on
• 1 whole onion cut into eighths
• 1 handful fresh basil stems removed and chopped
• 2 tsp brown sugar
• 1/4 tsp celery seeds
• 1 splash low sodium soy sauce
• 1 1/2 cups tomato (or vegetable) juice V-8 Low sodium brand works well
• 1/2 tsp apple cider vinegar
• 1/4 cup oat milk
• 1-2 splashes Cholula hot sauce hot sauce of your choice works as well
• 1 tsp fresh black pepper
• 2 tsp Italian seasoning
• 2 cups vegetable stock

Instructions

1. Preheat oven to 400 degrees F

2. Cut the Roma tomatoes in half and place on baking sheet 

3. Wrap the garlic heads in foil and place on the baking sheet with the tomatoes

4. Add the onions to the baking sheet along with the tomatoes and garlic

5. Roast the veggies in the oven for 45 minutes to an hour.  They are done when the tomatoes are giving off juice and the onions are blackened on the tips but not burned overall.

6. Once the tomatoes, garlic and onions are roasted, set them aside to cool to touch. Then, squeeze the roasted garlic cloves out of the skins, discard the skin and set aside the roasted garlic cloves.

7. In a blender, blend garlic, onions, and tomatoes, hot sauce,  1 to 1.5 cups of the vegetable stock, 1 cup tomato juice a little at a time until smooth.

8. Add 1/2 of the basil and blend

9. Pour mixture into a large sauce pan, heat on medium heat, adding the Italian seasoning, celery seeds, brown sugar, oat milk, pepper to taste, a splash of hot sauce to taste and a splash of low sodium soy sauce and the rest of the milk to taste.

10. Taste and if it's too sweet, adjust with a little apple cider vinegar.  If it's too sour, sprinkle in more brown sugar. 

11. Serve warm soup and enjoy!

TOMATO SOUP 
Tami Nikolaus (Lisa got this recipe from Mom)
I love this soup!  Can't wait to have some this winter with grilled cheese.
I made this at Lisa's house.  I got 8 quart zip lock bags.  Use 3 big pots (one needs a good lid), biggest silver bowl, glass measuring (4 cup) with a handle, big slotted spoon, big cup to put zip lock in to pour soup.

Use large pan with good lid
6 onions
2 large Red Bell Peppers - green works too
6 stalks of Celery
Small head of Garlic (to taste) - 1 heaping T minced garlic
Cook adding no liquid - slowly - 30 min to an hour
Vegetables should be soft especially the celery

While vegetables are cooking heat up water in a big pot until boiling.  Wash and put in as many tomatoes as will fit.  Cook for 3 minutes.  Once 3 minutes are up transfer tomatoes with slotted spoon to sink filled with cool water.  Slip off skins and cut off any bad parts.  Cut in quarters and fill pot big enough to hold 2 gallons of tomatoes.  Cook these tomatoes with 2 bay leaves (I forgot this step both times I did it).  Throw bay leaves away after cooking tomatoes.

In your blender blend the vegetables along with the tomatoes.
Either blend or wisk in later ½ c. melted butter 
Mix together:
1 c. flour 
1/4 c. salt 
almost 1 cup sugar or to taste

Can either pour into freezer containers (if doing bags - put bag in a big cup and then pour).  When putting in freezer make sure and put down a bag or box on bottom if it is not flat.

If going to bottle - Cook until hot.  Then put in quart jars and water bath for 30 min.

Makes 9-10 quarts of most delicious tomato soup

EASY THREE-INGREDIENT TOMATO SOUP
My family did eat this for one meal but didn't want any of the leftovers.  I liked it better than above recipe and it was easier.  I will mix with a can of Campbells tomato soup so they will eat the rest.  I froze what was left.  

http://www.inspiredtaste.net/27956/easy-tomato-soup-recipe/

• 4 tablespoons unsalted butter
• 1/2 large onion, cut into large wedges
• 1 (28-ounce) can tomatoes, we prefer to use whole peeled or crushed
• 1-1/2 cups water
• 1 teaspoon coarse kosher salt, or more to taste

Directions

1. Melt butter over medium heat in a Dutch oven or large saucepan. Add onion wedges, water, can of tomatoes with their juices and the salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
2. We usually add an additional 1/2 to 3/4-teaspoon of salt since the tomatoes can be quite acidic. Since this depends on how sweet/acidic the tomatoes are, add according to your taste.
3. Blend the soup -- it doesn't need to be ultra-smooth, some texture is a nice touch. An immersion blender makes quick work of this or use a blender.
4. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps some of the steam release and prevents the lid from popping off (which can be a big, hot mess).

Two of my other favorite tomato based soups are:
RUTH'S CABBAGE SOUP - cowboy cookbook pg. 75
TORTELLINI SAUSAGE SOUP - Our best bites pg. 148

CHEDDAR SOUP

CHEDDAR SOUP
Easy.  Everyone liked.  Goes really well with meat & crackers.  Perfect Sunday night dinner.


2 T minced onion (I would do 1/2 or a real onion)
1/4 c butter
1/4 c + 1 T flour
2 c milk
2 c chicken broth
1/2# grated sharp cheddar cheese
1/2-1 c (2-3) minced cooked carrots (used 1 c and used food processor to slice)
1/2-1 c. (5-6) minced cooked celery (used 1 c and used food processor to slice)


Saute onion in butter in pot on stove.  Add flour and blend; add milk and broth.  Cook until thickens, stirring.  Add cheese and stir until melted.  Add vegetables and heat and serve.  Delish!

CAFE RIO PORK

CAFE RIO PORK
This is my favorite one:
http://stephenandnat.blogspot.com/2012/04/spicy-shredded-pork.html


Spicy Shredded Pork
Ingredients
1/2 of a yellow onion, cut into wedges
2 chipotle peppers in adobo sauce, minced
1 whole pork butt or shoulder (about 3-4 lbs)
2 cans Dr. Pepper or Coke (or one 2 liter)
3/4 c. brown sugar
1/4 c. water
1 can (10 oz) medium heat red enchilada sauce
pinch of salt

DIRECTIONS:
1. Turn crock pot on to high heat. Place onion wedges onto the bottom of the pot.
2. Salt and pepper the pork butt, then place on top of onion. Pour water and both cans of soda over the pork, add enchilada sauce and brown sugar, stir. Then sprinkle with the chipotle peppers and salt. Place the light on the pot and cook for 6-7 hours. During the cooking process, turn the pork 2-3 times. When the meat is falling apart and really tender, you know it is ready.
3. Remove the pork from the pot and place onto a cutting board. Using two forks shred the meat, discarding any fat. Return meat to the liquid in the pot, heat for an additional hour, keep warm until you are ready to serve it.

Cafe Rio Sweet Pork #1

WE TRIED CINCO DE MAYO 2012 - VERY DELISH!
5-6 lb pork roast
1 Tbsp cumin
1 cup brown sugar
20 oz bottle Dr. Pepper (caffeine free works just as great too)
12 oz bottle red taco sauce

1. Combine all ingredients in a large mixing bowl.  Cover, and refrigerate overnight to marinate the meat.
2. In the morning, pour the contents of the bowl into a slow cooker (or at least the roast and enough marinate to cover it).  Cover, and cook on low 6-8 hours.  Remove the roast, shred, and return it to the slow cooker.  Cook for another hour on low.
3. Sweet pork heaven!

Cafe Rio Sweet Pork #2

Pork roast
1 can Coke
1 cup brown sugar
1 small (4 oz) can chopped green chiles
1 (7.75 oz) can green el pato sauce

1. Place the roast and just a bit of water in a slow cooker, and cook on low overnight.
2. In the morning, shred the roast and place it back in the slow cooker, along with all of the remaining ingredients.  Cook on low all day (or until you just can't take it anymore and you HAVE to have some sweet pork right now!).
3. Sweet pork heaven!

 Cafe Rio Pork

3 cups salsa

3 cups brown sugar

4 lb. pork sirloin roast 

Mix ingredients in crock pot and let cook for 10 hours on low. Optional: after 9 hours shred it and mix with salsa and let cook for another hour.

WARM POTATO SALAD

WARM POTATO SALAD
Yum!  Takes a little time to prepare because it needs to marinate for 20 minutes.


The Marinade
1 cup white-wine vinegar
1/4 cup peanut or canola oil (probably used olive)
1 1/2 tsp kosher salt
1/2 tsp black pepper
3 T sugar
1 small yellow onion
1 T fresh thyme


The Potatoes
1# fingerling potatoes, washed
3 garlic cloves, minced
3 sprigs fresh parsley
2 T kosher salt


Whisk together marinade ingredients in a bowl.


In a large saucepan, combine potatoes, garlic, parsley and salt.  Add enough water to just cover potatoes; bring to a boil.  Lower to simmer; cook about 8 minutes.  Strain and cool.


Slice potatoes into 1/4" rounds.  Add to marinade; let sit 20 minuntes.


Transfer to a saute pan and cook over high for 30 seconds. Serve with Wiener schnitzel.

ALOHA BURGERS

ALOHA BURGERS
Yum!  We all really liked.  Nice change.
http://www.tasteofhome.com/Recipes/Aloha-Burgers

• 1 can (8 ounces) sliced pineapple
• 3/4 cup reduced-sodium teriyaki sauce
• 1 pound ground beef
• 1 large sweet onion, sliced
• 1 tablespoon butter
• 4 lettuce leaves
• 4 sesame seed or onion buns, split and toasted
• 4 slices Swiss cheese
• 4 bacon strips, cooked

Directions

• Drain pineapple juice into a small bowl; add teriyaki sauce. Place 3 tablespoons in a resealable plastic bag. Add pineapple; toss to coat and set aside.
• Shape beef into four patties; place in an 8-in. square baking dish. Pour the remaining teriyaki sauce mixture over patties; marinate for 5-10 minutes, turning once.
• Drain and discard teriyaki marinade. Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until a thermometer reads 160° and juices run clear. Meanwhile, in a small skillet, saute onion in butter until tender, about 5 minutes; set aside.
• Drain and discard pineapple marinade. Place pineapple on grill or under broiler to heat through. Layer with lettuce and onion on bottom of buns. Top with burgers, cheese, pineapple and bacon. Replace tops. Yield: 4 servings.

CUCUMBERS

CUCUMBERS

Judi fixed these one time and I just loved them! I like making 1/2 a batch for our family.

1 cup of either sour cream or plain yogurt

1/4 - 1/2 cup sugar (splenda works too)

1/4 - 1/2 cup vinegar (I like rice the best)

pepper

---

4 cucumbers, peeled and cut up

1/2 - 1 onion, cut up into thin strips (optional)

Mix wet ingredients and then add cucumbers and onion. Refrigerate.

TARTER SAUCE

TARTER SAUCE

This would go good with the Poached Salmon or any fish. Found in 5th ward lemon cookbook pg. 79.

Combine and blend well:

1/4 c. chopped dill pickle

1/4 c. finely chopped onion

3/4 c. mayonnaise

This is how we like it:

1/2 c. chopped dill pickle

1/2 c. (or less) chopped onion

3/4 c. mayo

MACARONI & CHEESE

MACARONI & CHEESE

We love this recipe. Easy to make and a very easy to double. It is also an easy one to modify depending on what you have on hand. This is by far my favorite Mac & Cheese. I got this from Chris Groat at Pacific Yurts.

Boil 2 cups noodles.

Saute 1 small onion (white or red or combination) and 1 green pepper (can either substitute or add celery or broccoli - both really good)

Mix together:

1 can cream of whatever soup (can use 8 oz cream cheese and chicken seasoning)

1/2 cup mayo (one time I forgot and it was still just as good)

1 small jar pimentos

4 cups (1#) cheese, shredded

Mix all together and bake in a 9x13 at 350 for 25 minutes.

Sprinkle top with ritz crackers or chips.

Last time I one and halved the recipe I did: 3 cups noodles, big onion, big bell pepper (Herricks big), 1 can soup, 3/4 cup mayo, 1 jar pimentos, about 4 cups cheese and 8 oz cream cheese. Was so delish!

WHAT TO DO WITH THE LEFTOVERS (these came from Martha Stewart Food Magazine):

In large skillet, heat 1 T oil over medium heat. Add 1 medium red onion, halved and thinly sliced, and cook stirring occasionally until softened - about 8 minutes. Add 1/2# (or more) sweet Italian sausages, castings removed, add 1/2 tsp. red-pepper flakes (I think I will leave out next time) and cook, breaking up meat with a wooden spoon, until browned and cooked through - 8 minutes. Add 4 cups leftover mac&cheese to skillet and gently combine. Stir in 2T heavy cream (or whatever you have on hand) and 5 ounces spinach (I tore up my spinach into smaller pieces) and cook until spinach begins to wilt. Sprinkle top with shredded Parmesan cheese (I didn't have -was still good)

-OR-

Preheat oven to 400. In a large skillet heat 1T oil over medium. Add 1 small onion, diced small, and cook until softened - about 8 minutes. Stir in 1 can (14.5 oz) diced tomatoes with juice and cook until tomatoes are heated through - 2 minutes. Add 4 cups mac&cheese and gently combine. Remove from heat and stir in 3T sour cream and 4 tsp fresh basil leaves; season with coarse salt. Transfer to a 2-quart baking dish, top with 1/4 cup fresh breadcrumbs and drizzle with 1T oil. Bake until sauce is bubbling at edges and breadcrumbs are golden - 20 minutes. Let cool 5 minutes.

PIZZA

CANADIAN BACON AND PINEAPPLE PIZZA

We loved this pizza - super delicious!!! Very easy to make. I took this to a potluck and only got one piece, so I was glad I had enough to make another one. This is a pizza I could have every week. Came from Jackson's Pillsbury 2010 calendar.

1 can refrigerated pizza crust (original or thin) - also made it with Naomi's 15 minute bread recipe - worked great (used 1 cup gluten free, 1 1/2-2 cups white)

1 pkg (6 oz) sliced provolone cheese

1 pkg (5-6 oz) sliced Canadian bacon

1 can (8 oz) pineapple chunks, well drained on paper towels (I had rings on hand that I cut up)

1/2 cup thinly sliced red onion

1/2 cup or more chopped green or yellow bell pepper (about 1/2 of a pepper)

1/2 cup shredded Cheddar cheese (2 oz)

Heat oven to 425 for classic or 400 for thin. It says to spray the cookie sheet (15 x 10 rectangle), so I sprayed my pizza stone. (When I made Naomi's bread I used a cookie sheet that had been sprayed and topped with corn meal - we liked).

Unroll dough, starting at center, press dough out.

Top dough with provolone cheese. Arrange Canadian bacon, pineapple, onion and bell pepper over provolone cheese to within 1/2" of edges (also left the center free of toppings except cheese. Scott says it cooks better that way). Sprinkle with Cheddar cheese.

Bake classic for 16-20 and thin for 10-14 minutes.

THREE-CHEESE GARDEN PIZZA

All the best cookbook - The Pampered Chef pg. 22

BBQ CHICKEN PIZZA
Everyone really liked this...was easy to put together since I already had the chicken and bacon cooked.  Didn't use the onion and added chunks of pineapple.  Cilantro would be good too.  The BBQ sauce I used was Kraft...it was pretty spicy.  Did homemade dough.  
http://www.simplystacie.net/2015/07/bbq-chicken-pizza/

• 1 Pillsbury Pizza Crust (or your own homemade pizza crust or other brand of refrigerated pizza crust)
• ¾ cup barbecue sauce
• 1 cup cooked chicken breasts, cubed
• 1 small green pepper, chopped
• 1 small onion, chopped
• 5 strips bacon, cooked and crumbled
• ¾ cup cheddar cheese, shredded (used Sharp)

directions:

1. Prepare the pizza crust according to package directions. For the Pillsbury Pizza Crust I used, I greased a pizza pan and spread the dough to fit. Then I pre-baked for 8 minutes in a 400°F oven.
2. Spread barbecue sauce over pizza crust, leaving a gap around the edge.
3. Evenly distribute green pepper, onions, chicken and bacon over the sauce. Then top with cheddar cheese.
4. Bake an additional 7 to 10 minutes or until crust is golden and cheese is melted.

PIZZA BIANCA
I liked this but no one else really did.  Got it from Martha Stewart FOOD magazine.  I used a boboli crust.

• All-purpose flour, for dusting and rolling
• 1 pound pizza dough, thawed if frozen
• 1/2 cup whole-milk ricotta cheese
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil
• 1 garlic clove, minced
• Coarse salt and ground pepper
• 1 1/2 cups shredded mozzarella (6 ounces)
• 1/3 cup grated Parmesan or Pecorino Romano (1 ounce)
• 2 ounces baby arugula (2 cups)

Directions

1. Preheat oven to 500 degrees. Lightly dust a work surface, rolling pin, and a baking sheet with flour. Roll dough out to a 13-inch round and transfer to sheet.
2. In a small bowl, stir together ricotta, 1 tablespoon oil, and garlic; season with salt and pepper. Spread ricotta mixture on dough, leaving a 1/2-inch border. Top with mozzarella, then Parmesan. Brush 1 teaspoon oil on edge of dough. Bake until crust is golden and cheese is melted and browned in spots, 12 to 14 minutes. In a small bowl, toss arugula with 1 teaspoon oil and season to taste with salt and pepper. Top pizza with arugula and serve.