Busy Brunette Bakerista

Sweet Thai Pizza for Your Sweetie 1 container refrigerated izza crust dough (I use a 13.8 ounce Pillsbury brand) 4 chicken breast halves – cut into 1-inch pieces 2 Tablespoons sesame oil 1 teaspoon balsamic or red wine vinegar 1 teaspoon grill seasoning ½ lime squeezed 7 oz. jar of plum sauce (found in the Asian cooking aisle of your store) ½ red bell pepper thinly sliced 8 oz. shredded Mozzarella or jack cheese 1 to 2 Tablespoons chopped green onions or chives 1/3 cup honey roasted and salted peanuts Preheat oven to 400 degrees. In a medium bowl combine cut up chicken pieces, sesame oil, vinegar, grill seasoning, and lime juice. Stir until chicken is coated with sauce. Seal in a large zip-lock baggie and refrigerate for 30 minutes. While chicken marinades, spread pizza crust onto a non-stick baking sheet or stone. Bake according to directions on package, about 5 to 8 minutes. Remove from oven when dough is a golden brown on the edges...

Don’t be scared off by the title…this is a delicious, fresh alternative to heavy winter soups and creamy comfort foods. I’ve make these stuffed peppers since I got married and we never get tired of the mix of flavors and spices. For you meat-lovers out there, you can always add a little cooked sausage to the filling and it tastes even better. “Veggie Bells” - Lentil and Rice Stuffed Bell Peppers  3 red bell peppers 3 yellow bell peppers 3 cups of water, divided ½ cup of brown lentils ¼ to ½ teaspoon of salt ½ cup of uncooked rice* 1 cup chopped yellow onion 2 tablespoons of butter 1 cup shredded mozzarella cheese ¼ cup raisins [yes, they belong in the recipe] 2 Tablespoons Balsamic vinegar 2 Tablespoons fresh basil ¼ teaspoon of black pepper ¼ cup grated Parmesan cheese Cooking spray *you can use any type of rice including white, brown, whole grain, boil-in-a-bag, etc. as long as it is cooked until done. Preheat oven to 350 degrees. C...