WannaBe Chef

Recipes and randomness from Amanda's kitchen.

Stuffed November 30, 2011

Filed under: Mexican-inspired,Pizza,Vegetable — WannaBe Chef @ 9:51 am

I found this first “stuffed” recipe on Pinterest, of course.  Basically, it’s a pizza-stuffed mushroom.  Yes, please!

Pizza Stuffed Mushrooms
“Pinspired” by this recipe


  • Large button mushrooms, stemmed and cleaned with damp cloth
  • Shredded mozzarella cheese, about 1/2 cup
  • 1 egg, beaten
  • A few green olives, chopped
  • Turkey pepperoni, chopped
  • Pizza sauce, a couple spoonfulls


  1. Place mushroom caps, stem side down, on a foil-lined baking sheet that’s been sprayed with cooking spray.  Bake at 400 degrees until mushrooms start sweating and getting soft.
  2. Meanwhile, mix cheese and egg together in a bowl.
  3. Remove mushrooms from oven and stuff with cheese mixture, a little pizza sauce, and toppings.
  4. Turn oven to broil and broil mushrooms until bubbly and browned.


This next “stuffed” recipe is another stuffed pepper.  I never follow a recipe for these, so this one sort of morphed into a taco-stuffed version.  These might be my favorite stuffed peppers to date.

Taco Stuffed Peppers


  • 3 bell peppers, halved and seeded
  • 1/2 pound lean ground beef
  • seasonings such as garlic powder and cajun seasoning
  • 1 package Taco flavored rice
  • Salsa, about 1/2 cup
  • Shredded cheddar cheese, about 1/2 – 3/4 cup


  1. Place peppers, cut side down, on a foil-lined baking sheet that’s been sprayed with cooking spray.  Bake at 375 until peppers start to soften and release some moisture, about 15 minutes.
  2. Meanwhile, cook the Taco rice according to package directions, and saute the hamburger with desired seasonings.
  3. Once the rice is done, stir the hamburger and salsa in with the rice.
  4. Fill peppers with rice mixture and top with cheese.  Return to oven and bake until cheese is melted and bubbly.

Goodies April 11, 2011

Filed under: Pizza,Products,Smoothies — WannaBe Chef @ 10:18 am

Happy Monday, ladies and gents.  I just have a couple things to share… mostly made from Trader Joe’s products, mmm mmm!

Greek Pizza


  • 1 pound whole wheat pizza dough from Trader Joe’s
  • TJ’s spicy hummus – enough to spread over crust
  • TJ’s kalamata olives, chopped
  • TJ’s chile feta cheese
  • Banana peppers
  • 2 roma tomatoes, sliced
  • Red onion, sliced
  • 1 chicken breast, chopped small
  • Italian dressing
  • Olive oil


  1. Marinate chopped chicken in Italian dressing for a couple hours.  Saute in a small skillet until cooked.
  2. Roll out crust and place onto pizza pan according to package directions. 
  3. Spread crust with hummus and top evenly with the rest of the ingredients.  Drizzle with olive oil.
  4. Bake pizza according to directions on pizza crust. 

**This was SOOOOO good! 

This meal literally took about 10 minutes to make.  These are TJ’s mini Chicken and Cilantro Wontons.  I served them with steamed “Asian Medley” veggies, and I followed the dipping sauce recipe that was on the back of the wonton package.  It contained soy sauce, vinegar, water, brown sugar, hot sauce, and sesame oil.  MMMMMMMMMM.

Last, but certainly not least, we have an amazing smoothie.  Wayne is out of town again, so this was my dinner last night. 

Chocolate-Covered Cherry Smoothie


  • Frozen, dark sweet cherries – about a cup
  • 1 container vanilla Chobani greek yogurt
  • splash vanilla extract
  • Skim milk – maybe 1/2 cup
  • Chocolate syrup – a couple tablespoons


  1. Blend until smooth and ENJOY!  I’ve also made this with frozen strawberries, and it’s equally as delicious.

That was good… March 14, 2011

Filed under: Chicken,Pizza — WannaBe Chef @ 8:33 am

We had this pizza last week for dinner, and I am currently remembering how good it was….

BBQ Chicken Pizza


  • 1 whole wheat, pre-made (Boboli) pizza crust
  • BBQ sauce
  • 1 chicken breast, diced and cooked with desired seasonings (I used grill seasoning for steak) and a splash of BBQ sauce
  • Red onion slices
  • Jarred jalapeno peppers
  • Mushrooms
  • Shredded cheddar and shredded mozzarella cheeses


  1. Spread BBQ sauce on crust.  Top with remaining ingredients.  Bake according to directions on pizza crust package.  Top with another swirl of BBQ sauce, slice, and eat!

Cheesy Pizza Pasta January 31, 2011

Filed under: Pasta,Pizza — WannaBe Chef @ 7:34 pm

Sometimes I just don’t have it in me to come up with a title…. or even much to say, for that matter!  So, let’s just get to the point, shall we? 

Looks pretty good, eh?  Well, here’s the >>>>RECIPE<<<<  I made a few changes, as usual:  Subbed lean ground beef for the Italian sausage, used half an onion, used 8 oz package of mushrooms, used waaay less pepperoni (only half package / 3 oz), and probably used more cheese than the recipe called for. 

This makes a TON of food, so we’re either going to be eating it every day for a week or hoping it freezes well! 


Meat-zzaaaa January 10, 2011

Filed under: Beef,Pizza — WannaBe Chef @ 9:37 pm

I’ve had this recipe saved for forever, but I’ve had a major aversion to beef since being pregnant, so it took me awhile to get the guts to make it.  I still wasn’t all that excited about it, but I was pleasantly surprised after I tasted it.  I mean, the idea of combining meatloaf and pizza is pretty smart, after all. 

Meatloaf Pizza
Recipe from HERE – I tweeked it a little


For the meatloaf “crust:”

  • 1 pound lean gound beef
  • 1/3 cup quick oats
  • 1/3 cup bread crumbs (I used Panko)
  • 1 egg
  • salt, pepper, Italian seasoning, garlic powder
  • a few Tbsp of pizza sauce

For the toppings, I used:

  • Pizza sauce
  • Fresh mushrooms
  • Onions
  • Green olives
  • Fresh tomatoes
  • Green peppers
  • Mozzarella cheese
  • Parmesan cheese
  • More italian seasoning


  1. Combine meatloaf ingredients in a bowl.  Line a pizza pan or baking sheet with foil and spray with cooking spray.  Press the meat into a thin layer on top of the foil to make your “crust.”
  2. Spread meat “crust” with sauce and pizza toppings.
  3. Bake at 400 for about 20 minutes.

This was quite good, but next time I would up the seasonings in the meatloaf layer because it was a tad bland.  I served my “pizza” with garlic bread (gotta have some carbs!) and it turned out to be a tasty meal.  My one tip is to make sure you use the foil, or else you will have this cemented onto your pan!


Since I have no recipes for you… December 15, 2010

Filed under: Mexican-inspired,Pizza,Rice — WannaBe Chef @ 11:29 am

I’m just going to show you what I’ve been eating.. again. 

Fried rice (Sauteed onions and carrots, cooked day-old brown rice, frozen peas, 2 whole eggs, seasonings, soy sauce, teryaki sauce).

Turkey enchiladas… can you tell I’m really into sour cream lately? 

Pita pizza with roasted asparagus. 

Expect an actual recipe, coming to a post near you!


Goodbye Natural Light October 18, 2010

Filed under: Appetizer,Pizza — WannaBe Chef @ 7:00 am

Well folks, it’s that time of year again. It’s time we say goodbye to dinners photographed in natural light 😦 I will apologize in advance for my future yellow-light bathed dinners. Onto the first one…  These little puffs were pretty tasty.  You could probably add any kind of pizza topping you wanted, and they would be a great football-watching snack.

Pepperoni Pizza Puffs
Clipped from a magazine… possibly Rachael Ray?


  • 3/4 cup flour
  • 3/4 tsp baking powder
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • 1 cup shredded mozzarella cheese
  • 1 cup chopped pepperoni (I used turkey)
  • 1/2 cup pizza sauce
  • 2 Tbsp fresh basil or 1/2 tsp dried
  • 1 red bell pepper, sliced


  1. Preheat oven to 375 and grease a 24-cup mini muffin pan
  2. In large bowl, whisk together the flour and baking powder, then whisk in the egg and milk.  Stir in the cheese and pepperoni, let stand for 10 minutes.
  3. Stir the batter again and divide among the mini-muffin cups (fill about 3/4 of the way).  If using dry basil, sprinkle a pinch over each puff.  Bake 20-25 minutes or until puffed and golden brown.
  4. If using fresh basil, sprinkle over hot puffs.  Serve puffs with hot pizza sauce for dipping and red pepper strips on the side.