Mini Pizza Muffins

Here’s another pizza lunchbox idea ūüôā These savory little muffins were so good! Just serve with a side of pizza sauce.

mini pizza muffins

Mini Pizza Muffins

3/4 cup flour

3/4 tsp baking powder

1 tsp each: basil, oregano, parsley

pinch of salt

1/4 tsp garlic powder

3/4 cup whole milk

1 egg, lightly beaten

1 cup shredded mozzarella

1/4 cup grated Parmesan cheese

1 cup cubed or diced (turkey) pepperoni

Pizza sauce for dipping

1. Preheat oven to 375*. Grease a 24-cup mini muffin tin.

2. In a large bowl, combine the flour, baking powder, herbs, salt and garlic powder.

3. Whisk together the milk and egg. Mix it in the flour mixture. Add the cheeses and peppersoni; let stand for 10 mins.

4. Stir the batter and divide among the muffin cups.

5. Bake until puffy and golden; about 20 minutes.

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September Menu ~ 2013

This month I am including breakfast and lunch recipes/ideas because we are a brown-bag kind of family. If you’ve been reading here long enough you know that Number Two isn’t a big lunch eater anyway, so not only is it economical for me to pack lunches for the kids, it also allows me to control how much potential waste there might be.

An example of this would be to pack Two only half a sandwich, about 4 carrot sticks and a PB-To-Go cup, maybe a dozen mini pretzels and a juice box. Other days I might give him a snack bag sized portion of veggie or tortilla chips and maybe 2 cookies along with his half sandwich or other “main” lunch item. And I can’t even be sure he eats all of that, little portions as they are. So you can see how getting something nutritional yet fun and tasty in him is important to me, and let’s face it, those school lunches aren’t very nutritious (no matter what their campaign says).

I have a lot of new and exciting recipes to share with you this month! Be sure to stay posted while I’m working on them and watch for the red links to appear as I post each one.

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Dinner Meal Plan

Skillet Ratatouille and Chicken

Oven Baked Tacos

BBQ Salmon

Creamy Dijon Chicken and Mushrooms over Linguine

Black Bean Risotto

Slow Cooker Salisbury Steaks

Chicken Enchilada Soup (#2)

Pan-Seared Salmon with Basil Cream Sauce

Not Your Typical Rice & Beans

Sweet Chicken Rio with Cilantro Rice

Chicken Stroganoff

Caprese Quinoa Bake

Creamy Chicken Crock Pot Tacos

Crunchy Fish Tacos with Cilantro Cream Sauce

Buffalo Chicken Burgers

Salmon with Pasta and Creamy Tomato Basil Sauce

Chived Yorkshire Pudding

Oven Baked Potato Wedges

Chipotle Chicken & Corn Chowder

Lunch Meal Plan

Turkey and Cheese Roll-ups

Pizza Tarts

Chicken Taco Melts

BBQ Chicken Pinwheels

 Bacon and Gorgonzola Cornbread Sliders with Chipotle-Adobo Mayo

Granola Bars

Mini Bagel Sandwiches

Macaroni & Cheese / Ramen Noodles in thermos

Breakfast Menu Plan

Breakfast Cookies

Wonton Quiche Cups

Baked Oatmeal Casserole

Breakfast Enchiladas

Eggs & Grits Bowls

Waffles with yogurt or fresh fruit

Scrambled eggs with turkey sausage and toast

Desserts

Chocolate Chip-Coconut Blondies

 

Cast Party Wednesday, Wednesday Extravaganza, Wake Up Wednesdays, Two Girls & a Party,

Back to School: Breakfast & Lunch Menu Aug. 26th – 30th

back to school

School is definitely back in session. For many others across the country it has already started, but for us this is our first week back. I can’t complain (even though the summer flew by too quickly) although I still don’t get why they can’t just push it back until after Labor Day like they did in the good ol’ days. Right?

lunch bag

But alas, here we are again. So in an effort to make things easier on myself, and to ensure my kiddos eat healthy, I have come up with some new breakfast and bagged lunch ideas. I will still pull from my older recipes, but I have some great new ones, too.

Red links will be added as the recipe is posted, so stay tuned for those.

Monday, August 26th

Breakfast:  Bacon & Egg Puffs

Lunch:  Turkey & Cheese Rolls, Pretzels, Fruit Gummies, Juice or bottled water

Tuesday, August 27th

Breakfast:  Granola Bars (with dried fruit added), Yogurt, Juice

Lunch:  Macaroni & Cheese in thermos, Carrots & Peanut Butter, Juice or bottled water

Wednesday, August 28th

Breakfast:  Hard-Boiled/Scrambled Egg Wraps

Lunch:  CornDog Muffins with ketchup, Veggie Chips, Trail Mix, Juice or bottled water

Thursday, August 29th

Breakfast:  Breakfast Cookies, Yogurt, Milk

Lunch:  Pizza Sushi with Marinara, Granola, Juice or bottled water

Friday, August 30th

Breakfast:  Breakfast Bagel Sandwich, Milk

Lunch:  Mini Quiche, Pretzels, Fruit Gummies, Juice or bottled water

GF Blueberry Muffins

Awhile back I bought a¬†quart¬†of blueberries from Sam’s Club.¬† I love to snack on blueberries and they are one of the few fruits that Number Two likes as well, so you can imagine my disappointment to find they were beyond ripe; mushy and not very sweet.

Into the freezer they went and today I have a recipe for you in case you’ve got some leftover summer fruit in your freezer as well. The great thing about this basic muffin mix is that you can put just about anything you want into it (dates, raisins, nuts, dry fruit, cheese, herbs, etc.) and make any kind of muffin you’re hankering for.

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Gluten Free Blueberry Muffins

1 3/4 cup GF all-purpose baking mix

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

3/4 cup brown sugar, packed

2 eggs

1 cup buttermilk

1/2 cup EVOO

1 cup blueberries

organic sugar for topping

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Preheat oven to 350*. Grease muffin tins or line with foil or paper liners.

In a medium bowl, whisk together the dry ingredients. In a second bowl whisk together the eggs, buttermilk and EVOO.

Fold the wet ingredients into the dry; stirring until well combined. Add in the berries or other ingredients you’d like; stir until all traces of flour have disappeared.

Fill muffin tins 3/4 full. Sprinkle some sugar over the tops. Bake for 18-20 minutes. Muffins will be browned and slightly crunchy around the edges.

This recipe makes 12 large muffins or 18 regular sized.

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Gluten Free February Menu ~ 2013

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It’s here! I hope you’re ready for some awesome GF recipes because I have been researching and collecting for weeks. As I mentioned before, I am going to take this week by week so that I don’t get overwhelemed. What that means is I will prepare a GF meal every evening for family dinner and I am personally going to attempt to eat as GF as possible every day, and¬†while I will try to feed my family GF as much as possible I realize that we’re just not there yet, so I am not going to fixate over that. First thing’s first. I have¬†about three¬†weeks worth of meal ideas plus a few extras ūüôā¬†but by the middle of the month I should have a better grasp of what I’m doing and some more recipes to share.

In addition to my semi-regular menu plan of Meatless Mondays, Mexican Wednesdays, and Friday Pizza Nights, I am adding Crock Pot Sundays. Thursdays are still fish recipes, and that just leaves Tuesdays and Saturdays for everything else. I hope you enjoy this menu plan, and as always I will come back and add links once the recipe has been posted.

Cheeseburger Salad

Lentil and Pasta Soup (substitute GF pasta)

 Black Bean Soup

BBQ Salmon

Garlic Tilapia

TexMex Polenta Pizza

Brown Rice Macaroni and Cheese

Stew Beef with Brown Rice

Turkey Ragu with Polenta

Baked Tacos with Crock Pot Pinto Beans

Tuna Steaks with Lima Bean Butter

Crock Pot Teriyaki Chicken

Black Bean Risotto

Roasted Potato Frittata

Mexican Stew with Ground Turkey

Brown Rice Pasta with Ground Turkey Bolognese

Mini Polenta Pizzas

Quinoa-Crusted Chicken

~*~ EXTRAS ~*~

Bacon & Egg Puffs

Breakfast Burrito

Blueberry Muffins

Chocolate Chip Cookies

Sweet Potato Cornbread

Sweet Corn Risotto

weekend-potluck-buttong

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July Menu ~ 2012

¬†Oh, happy day! The Home Heart is back online after a very long month. The move is complete and we are settling in. Internet connection was¬†installed only yesterday ūüôā So, to kick-off a new season here at The Home Heart, it seemed only fitting that my first post be a menu for the new month.

First, I must say that it is no secret that I did not do a whole lot for my May Menu,¬†which was mostly composed of my April Menu, which I did little of as well. These last several months have been hectic to say the least, and so I will be repeating some of said previous menu while trying to insert some new things as well. Here we go…

July Menu ~ 2012

Maple Mustard Chicken

BBQ Salmon

Pasta with Pesto and Green Beans

Quiche

Turkey Salisbury Steaks

Taco Cornbread Pizza

Pan-Seared Tilapia with Lime Pepper

Olive Pasta

Beef &/or Chicken Fajitas w/ Rice & Beans

Italian Beef with Giardiniera

Cheeseburger Salad

Chicken Rio with Cilantro Rice

Traditional Pot Roast

Hot Chicken Salad

 Chicken Alfredo with Broccoli

Italian Beef with Giardiniera

Skillet Corn

Roasted Fresh Green Beans

Cheesy Rice Fritters

Brown Sugar Cake

Pumpkin Cupcakes with Cream Cheese Frosting

French Apple Cake

Eggs in a Bowl

*This is not a complete menu so I will most likely post some surprise recipes.

April Menu

I’ve been trying to make things slightly easier on myself by planning my menu¬†bi-weekly as much as possible. Sometimes when I¬†can only do about ¬†a week at a time, it definitely helps to at least have a few extra days/meals in mind. So, combining that with searching out more and newer recipes that are healthier, I made myself sit down, go through my recipe files and emails, and whatnot, and found a ton of great new things to try.

Here is a basic list of recipes that I have scheduled into my meal calendar for the month of April. Many of these I have never tried so the posts will come later. There will be a few links as I will repeat a few recipes. But you can be sure that most of these will be posted at some point ūüėČ

 

Main Courses:

Vegetarian Enchiladas

Tuscan Chicken Skillet

Beef & Bean Taquitos (or maybe chicken, or maybe both)

Chicken Rio

Ratatouille with Bulgur

Chicken and Brown Rice Pilaf

Pan-seared Scallops with Cheesy Risotto

Baked Chimichangas

Chicken Cordon Bleu

Grilled Beef  Ragu with Penne

Chicken Tortilla Casserole

Eggplant Parmesan Rollatini

Chicken Schnitzel with Spaetzle

Veggie-Italian Skillet Tilapia

Crispy Honey-Mustard Chicken Tenders

Crock Pot – Pot Roast

Romano-Crusted Chicken

Meatball Minestrone Soup

Asopao de Pollo (One Dish Chicken & Rice with Olives)

BBQ Salmon with Wild Brown Rice

Meatball Melties

Maple Mustard Chicken

Sides and Snacks:

Buffalo Chicken Dip

Tomato Bread Salad

Sweet Potato Custard

Skillet Corn

Cheesy Rice Fritters

Tuscan Polenta Bread

Cream Soup Mix (for the Chicken Tortilla Casserole)

Breakfasts:

           Yam Spice Muffins

Oatmeal Cake

Overnight French Toast Casserole

Hunter Style Muffins

Banana Bread

Whole Wheat Waffles & Pancakes

Yogurt Banana Splits

Turkey Bacon & Egg Puffs

Sinful Cinnamon Muffins

Super EasyEgg Souffle

Desserts:

Peanut Butter & Chocolate Crumble Bars

Red Velvet Brownies

Chocolate and Strawberry Shortcake Whoopie Pies

Coconut Cream Tarts

Strawberry Tiramisu

Anything previously posted will have a link attached to the recipe title. Stay tuned for some great recipes this month!

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