Honey Sriracha Chicken, Spinach, Alfredo Pizza

I'm all about making decisions that make my life easier, and this is one of those decisions. I prep Honey Sriracha Chicken on the weekend for freezing, and then the night before I'm going to make it for dinner, I pull it out of the freezer and put it in the fridge. After cooking this I save 7-9 pieces to make this super delicious pizza later on in the week. Did I mention that it's delicious? The creamy alfredo sauce, fresh spinach, the chicken, and lately I've added a few thin onion slices to it and I love it. You really should try this pizza. You're going to love it!

Pizza Dough Crust
Shredded Honey Sriracha Chicken
Mozzarella Cheese
Spinach
Alfredo Sauce
Onion slices (optional)
Olive Oil
Garlic Salt

Turn the oven on 475 degrees Fahrenheit. Cut the dough ball in half and spread out the dough on your pizza pan or peel or parchment paper. Lightly grease the ouster edge and sprinkle with garlic salt. Swirl a thin even layer of alfredo sauce to the edge of the oil. Sprinkle several ounces of mozzarella evenly on the pizza. Layer out the spinach and then sprinkle with chicken. Add onion slices if using, and then add another couple of ounces of mozzarella.

Bake the pizza until the cheese begins to bubble and brown slightly and the crust should be golden brown. Remove pizza and carefully slice it. Enjoy!

Use the other half of the dough to make another delicious pizza.

Broccoli and Rice Casserole

Some dishes we make are holiday dishes.  Meaning the only time of the year we make them are during the holidays or special occasions. That is what broccoli and rice casserole is for our family. It's not that we don't like it enough, it's just become the tradition to make it for Thanksgiving and Christmas, and that seems to satisfy the urge for the next 11 months. I'm not sure where my mom got this recipe, but it's the one we've used since I was a little girl.

1 medium onion

3 Tbsp margarine

1 can cream of chicken soup

1/2 cup milk

1 lb Cheese whiz

3 cups cooked rice

10 ounces of chopped frozen broccoli (or two of the frozen blocks)

I always cook the broccoli and rice per the package directions before I begin the sauce. That gives them a chance to cool off a bit. In a medium size skillet, cook the butter and onions until they are softened and translucent.

Add the cream of chicken soup and milk and whisk until smooth.

Add Cheese whiz and whisk until smooth.

You can mix in the casserole dish, but I always seemed to have trouble because it was just too full to mix properly. I use a large bowl and combine the broccoli, rice and cheese mixture before I pour it into the casserole dish.

Bake at 350 degrees for 30 minutes until casserole begins to brown around the edges.