March Recipe Club Pictures

Garden Ranch Pizza from Emily

2 packages (10 ounces each) refrigerated pizza crust
1/2 cup mayonnaise
1/2 package (1 ounce) ranch seasoning and salad dressing mix (2 tablespoons)
1 garlic clove, pressed
2 cups (8 ounces) shredded mozzarella cheese, divided
1 cup chopped broccoli
1/2 cup diced red bell pepper
1 medium carrot
1/2 cup pitted ripe olives, sliced
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 425°F. Unroll both packages of pizza dough and arrange side by side on a large round pizza stone, shaping into a circle. Using lightly floured roller, roll dough to edge of baking stone, pressing seams to seal.

In a bowl, combine mayonnaise, ranch seasoning mix and garlic; mix well. Spread mixture evenly over crust to within 1/2 inch of edge.

Top with half of the mozzarella cheese.

Chop broccoli. Dice bell pepper using Crinkle cut carrot. Slice olives using.

Sprinkle broccoli, bell pepper, carrot and olives over pizza; top with remaining mozzarella cheese. Grate Parmesan cheese over pizza.

Bake 18-22 minutes or until edges are golden brown. Remove from oven; let stand 10 minutes. Cut into wedges using a pizza cutter; serve.

Yield: 16 servings or 24 sample servings

Nutrients per serving: Calories 200, Total Fat 10 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Carbohydrate 19 g, Protein 8 g, Sodium 480 mg, Fiber less than 1 g

Source: Pampered Chef

Chocolate chip banana muffins from Michelle

1 extra ripe, large banana, peeled

1 egg, beaten

1/2 cup sugar

1/4 cup milk

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 cup all purpose flour (i used whole wheat flour)

1 cup quick-cooking rolled oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chocolate chips

Puree banana in blender (2/3 cup); combine with egg, sugar, milk, oil, and vanilla.

Combine flour, oats, baking powder, baking soda, and salt

Stir banana mixture into dry ingredients with chocolate chips until just blended.

Spoon batter into greased muffin cups.

Bake at 400 degrees for 12-15 minutes.

Chicken Alfredo Pasta from Esther

(Easy & Absolutely Delicious)

2 cooked chicken breasts, chopped

½ box of your favorite pasta

½ c. butter

1 c. whipping cream

¾ c. parmesan cheese

Pinch of garlic powder, salt and black pepper

Cook the pasta noodles according to the box instructions. While the pasta is cooking, combine all the other ingredients except the chicken together in a medium sized pot and stir over medium heat until warm and smooth. Pour sauce over drained noodles and add chicken.

Recommended: Add fresh chopped tomatoes and a pinch of fresh basil. I like to marinate/cook my chicken in Italian dressing beforehand. You can substitute chicken with shrimp or broccoli or anything else.