Stonefired Pizza *Award Winner*
(Complete Recipe)
1 Stonefire Tandoor Baked Naan Flatbread (whole), room temperature

1/4 cup Low-fat Shredded Cheese, Italian blend or mozzarella

1/4 cup Baby Portabella Mushrooms, Sliced

1/3 each of Red, Yellow, and Green medium Bell Peppers, or preferred mix of colors     

2-3 oz. fully-cooked Grilled Chicken Breast Strips, plain or fajita-style, frozen or thawed

4-5 sprays Olive Oil Cooking Spray or Mist

Ground herbs, if desired, such as Oregano, Basil, or Herbs de Provence

 Slice the veggies and sauté until tender using 2-3 sprays of olive oil from a mister. (Note: If you prefer, you can sauté in drizzled olive oil and/or add a tablespoon of real butter). While this is cooking, warm the chicken in a microwave or cook in another skillet. If using a skillet, add approximately 2/3 cup of water instead of oil as a healthier way to prevent scalding.
Mist your naan once or twice with olive oil and sprinkle with herbs if desired. Top with shredded cheese. Once the chicken is ready to eat and the veggies are tender and limp, drain any water or juices and toss together. Top the pizza with the veggie/chicken mixture and bake on a sheet of foil at 400 degrees until cheese is nicely melted, about 4-6 minutes. Cook longer for crispier crust, or directly on the rack.    
*This recipe was declared recipe of the month April 2013 by Stonefire™ Authentic Flatbreads.
Homemade Chicken Stew in Bread Bowls

 I cook the chicken whole in the pot until meat falls off the bone, and always cut the potatoes and carrots in large chunks - peel on.
Aunt Debbie's Oven-Fried Potatoes
One of my favorite meals growing up was my aunt Debbie's hamburgers and fried potatoes. WOW. But I don't really fry food at my house (unless you count sautéed mushrooms and browning boneless-skinless chicken breast in olive oil for Milanese chicken yum!) Anyway, I hadn't had these in years, so decided to try and bake them. How thrilled I was that they turned out! Cut potatoes to your preference; coat slices in a bowl of egg whites; spread potatoes on baking sheet misted with olive oil; sprinkle with pepper (and salt, if desired), mist or drizzle potatoes with olive oil and bake at 375-400 until tender (about 45 min). I bake them covered in foil until the last 15-20 minutes.  
Grilled Pink Salmon
The salmon is grilled on a cedar plank and smoked with apple-wood and hickory
(my husband is the grill king ;-)

Irish Cheese-Stuffed Shamrock Ravioli

These shamrock raviolis are from Costco (available for St. Patrick's Day) and are filled with imported Irish cheese. Irish cheeses are the creamiest, richest, cheeses in the world as far as I'm concerned. Boil and serve plain or with pesto or Alfredo sauce. Delicious.
Chicken Noodle Stew
Boil a whole chicken in a pot, food-grade cauldron, or Dutch oven. While cooking, rinse potatoes and carrots, then cut into large chunks, leaving skin on. When chicken is thoroughly cooked, remove from the pot and debone. Pull the meat apart into various sized chunks/shreds. Store the boneless chicken in the refrigerator until later.

Using a colander, strain stock into a bowl, then pour back into the pot. This will ensure any tiny bones are no longer in the stock. Add potatoes, carrots, whole green beans (fresh or frozen), and one can of sweet kernel corn to the stock. Stir in either two cups hot water plus 4.66 ounces concentrated chicken stock or two cans of chicken stock. Then add one to two bay leaves, black pepper, thyme, basil, a pinch of paprika, two to three tablespoons olive oil, and at least one heaping tablespoon of dried shallots. Cook on low-medium heat until veggies are tender. Add one 7-ounce bag of fideo cortado pasta and the boneless chicken. Cook until noodles are done. Enjoy.
Southwest Winter Chili
Boiled and pulled chicken, ground turkey breakfast sausage, Mexican sweet corn with red peppers, white kidney beans; chicken stock, black and white pepper, garlic powder, cumin, white onions.
Mixed Nut Brittle
My brittle has peanuts, crushed pecans, and hazelnuts.  

Meatza (Pizza w/ Everything but the Crust)

My youngest son and I had fun creating some breadless meals and this is one of them. He named them Meatzas (or Meazzas) because the toppings are layered over ground meat, not crust. Our whole family loves them! We don't miss the crust at all.
Prepare all of the toppings you would like on a pizza. Pour pizza sauce over a bed of fully-cooked ground turkey or beef. Layer mozzarella cheese and your favorite toppings over the sauce and meat. Bake at 375-400 degrees until the cheese melts.
Meatzas shown above are layered as follows:
Pizza #1 - Ground turkey, pizza sauce, shredded mozzarella, sautéed multi-color bell peppers, turkey pepperoni, pineapple tidbits
Pizza #2 - Ground turkey, pizza sauce, shredded mozzarella, turkey Italian sausage crumbles, turkey pepperoni, Canadian bacon
Pizza #3 (left half) - Ground turkey, pizza sauce, shredded mozzarella, pineapple tidbits
Pizza #3 (right half) - Ground turkey, pizza sauce, shredded mozzarella, turkey pepperoni