I love pizza, and I love casserole, so it only makes since that when combined, these two great food loves equate to one fantastically tasty treat.  And what I love just as much as the great taste, is the fact that this dish requires few ingredients and minimal effort.  Now that's what I call dinner made simply delicious! 

Pizza Casserole
Total Time: 40-45 minutes
Prep: 15 minutes
Cook: 25-30 minutes

What you'll need

1 cup uncooked egg noodles
1 jar (about 3cups) pizza sauce or any tomato sauce you prefer
1 1/2 cups shredded mozzarella cheese
1/2 pound Italian Sausage
handful of pepperonis (optional)

1. Pre-heat oven to 350 degrees F.  
2. Cook noodles according to package directions.  
3. While noodles are cooking, brown Italian sausage in a medium skillet.
4. In a small baking dish, layer the bottom with pizza sauce.  Then, layer with noodles, sauce, sausage, cheese and repeat until you reach the top of the dish. 
5. Top with one final layer of cheese and pepperoni slices.
6. Bake covered for 25 to 30 minutes or until bubbling.  
7. Serve with your favorite garlic bread and dinner salad. 
Recipe adapted from For Mama's
Today, I'm featuring a wonderfully gourmet mid-week dinner that will have you serving up restaurant-style cuisine in under forty minutes.  It's the perfect way to bring the delights of eating out to your dinner table, without having to leave the house.  

Chicken Piccata with Artichoke
Total Time: 35 minutes
Prep: 15 minutes
Cook: 20 minutes

What you'll need
1/2 cup panko bread crumbs
1/2 cup plain bread crumbs
1 clove garlic, minced
1 teaspoon salt 
1 teaspoon pepper 
1 teaspoon lemon pepper
1 egg
2 boneless chicken breasts, pounded 1/4 inch thick
1 tablespoon canola oil 
1/2 cup white wine
2 tablespoons butter 
1/3 cup capers
1/2 cup artichokes, cut into quarters

1. Preheat oven to 350 degrees F.
2. In a medium mixing bowl, combine bread crumbs, garlic, salt, pepper and lemon pepper.
3. In a separate mixing bowl beat one egg with a splash of water.  
4. Dredge chicken in egg and then bread crumb mixture until chicken is evenly coated (For extra crunch repeat process).
5. Heat oil in a large skillet (you want the oil to be extremely HOT in order to get the chicken crispy).  Add chicken; cook for about 3 minutes per side. 
6. Transfer chicken to a baking sheet; bake for approximately 10 to 15 minutes or until chicken is cooked through.
7. Meanwhile, deglaze the pan with wine, butter, capers (with juice) and artichokes. Cook on low until sauce thickens.
8. When chicken is finished baking in the oven, top with sauce.  Serve and enjoy! 
Today, I'm featuring a quick and easy pasta dinner that is packed with vegetables and a touch of cream -- allowing you to indulge without over-indulging.  

Vegetable Orzo Alfredo
Total Time: 30 minutes
Prep: 10 minutes
Cook: 20 minutes

What you'll need
1/2 cup uncooked orzo
1 1/2 tablespoons vegetable oil
1/4 sweet onion, chopped
1/2 bell pepper, chopped
2 cloves garlic, minced
1 zucchini, shredded
1/4 cup milk
2 ounces cream cheese, cubed
1/4 cup chopped fresh basil
1 cup cherry or grape tomatoes, halved
salt and pepper to taste
grated Parmesan cheese (optional)

1. Cook orzo according to package directions.
2. Heat oil in a skillet over medium heat. Stir in onion, bell pepper and garlic; cook 2 minutes. 
3. Stir in zucchini; cook 10 minutes or until some of the moisture has evaporated.
4. Pour milk into the skillet; stir in cream cheese until melted. Mix in basil and tomatoes.
5. Season with salt and pepper, and sprinkle with Parmesan cheese. 
6. Serve over the cooked orzo.  Enjoy!

Recipe adapted from AllRecipes.com
You can create tacos a variety of different ways, and here's how I like to do it.  There really isn't anything fancy or unique about my recipe.  It's classically simple, yet simply delicious.  And it's a great use of the leftover ingredients I had from previous recipes this week!

Turkey Tacos

Total Time: 25 minutes
Prep: 10 minutes
Cook: 15 minutes

What you'll need
1/2 pound lean ground turkey
1/4 onion, chopped
1/2 bell pepper, chopped
1/2 taco seasoning packet
1/4 cup water
5-6 hard or soft taco shells
lettuce, shredded
tomato, diced
shredded cheddar cheese
sour cream

1. Add ground turkey, onion and bell pepper to a medium skillet; cook over medium heat until meat is no longer pink, about 10 minutes.
2. Add water and taco seasoning; mix well until liquid is absorbed.
3. If desired, warm your taco shells in the oven according to package directions.
4. Stuff each shell with the taco meat mixture and your favorite taco toppings (I used lettuce, tomato, salsa, shredded cheddar cheese and sour cream)
5. Serve and enjoy!
While these certainly aren't the traditional meatballs that your Grandma used to make, they are just as delicious.  The Asian inspired spin on a classic, family favorite is definitely one for the recipe book.  Serve them with a side of steamed green beans, and you've got yourself a hearty and flavorful low-carb dinner for two.

Asian Turkey Meatballs
Total Time: 30 minutes
Prep: 15 minutes
Cook: 15 minutes

What you'll need
1/4 cup panko crumbs
1/2 pound lean ground turkey
1 egg
2 teaspoons ginger, minced
1 clove garlic, minced
1/2 teaspoon salt
2 tablespoons fresh cilantro, chopped
3 scallions, chopped
1 tablespoon low sodium soy sauce
1 teaspoon sesame oil
1/2 pound green beans, steamed

For the Dipping Sauce
2 tablespoons low sodium soy sauce
1 teaspoon sesame oil
1 tablespoon fresh lime juice
1 tablespoon water
1 scallion, chopped

1. Preheat oven to 500°F.
2. In a medium mixing bowl, combine ground turkey, panko, egg, salt, scallions, ginger, cilantro, 1
tablespoon soy sauce, and 1 teaspoon oil; mix with your hands until combined well. 
3. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture. 
4. Bake until cooked through, about 15 minutes.
5. For the dipping sauce, mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions.
6. Meanwhile, steam green beans until desired tenderness; toss in half of the dipping sauce until green beans are evenly coated.
7. Transfer meatballs to a serving dish. Stir sauce, then drizzle over meatballs.  Serve and enjoy!
Recipe adapted from SkinnyTaste.com
Today's featured recipe for two is a flavor-packed soup that eats like a meal.  It truly is a hearty bowl of deliciousness, without being loaded with fat and calories.  Even better, it's quick and easy to make.  Enjoy!

Thai Chicken Soup

Total Time: 30 minutes
Prep: 10 minutes
Cook: 20 minutes

What you'll need
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon olive oil or vegetable oil
1/4 sweet onion, chopped
3 cups chicken broth 
2 cups shredded rotisserie chicken 
1 cup carrot sticks
1 cup green beans, cut into 1/2-inch pieces
1/4 teaspoon crushed red pepper
1/2 can (about 7 ounces) light coconut milk
1/2 red bell pepper, cut into 1/2-inch pieces
fresh cilantro
roasted peanuts

1. In a medium Dutch oven or pot, heat oil, ginger and garlic over medium heat for about 30 seconds. 
2. Add onion; cook for 4 to 6 minutes or until onion is tender. 
3. Stir in broth; bring to a boil.  Add chicken, carrot, green beans and crushed red pepper.  Return to a boil; reduce heat. 
4. Stir in coconut milk and bell pepper; heat through.
5. Top with fresh cilantro and peanuts.  
6. Serve and enjoy!

Recipe adapted from Better Homes and Gardens Chicken Dinners Magazine
I hope everyone had a great weekend!  If you have a case of the Mondays -- like me -- hopefully today's featured recipe for two will give you something to look forward to tonight.  It's all of the delights of nachos baked into a creamy, comforting casserole.  Need I say more?

Chicken Nacho Casserole
Total Time: 45 minutes
Prep: 15 minutes
Cook: 30 minutes

What you'll need
1/2 green bell pepper, chopped
1/4 sweet onion, chopped
2 cups rotisserie chicken, shredded
1 can Green Giant Mexicorn, drained
1 can (10 ounces) RoTel® Original Diced Tomatoes & Green Chilies, drained
1/2 cup light mayonnaise
1 teaspoon chili powder
1 teaspoon ground cumin
2 ounces baked tortilla chips, crushed, divided (about 2 cups)
1/2 cup shredded Cheddar cheese
1 cup shredded lettuce
1/4 cup reduced fat sour cream
1/4 cup salsa
cilantro, chopped (optional)

1. Preheat oven to 350 degrees F. Spray a small baking dish with cooking spray; set aside.
2. Spray large skillet with cooking spray; heat over medium heat. Add pepper and onion, cook and stir until softened, about 5 minutes. 
3. Mix in rotisserie chicken, tomatoes, mayonnaise, corn, chili powder and ground cumin to skillet; stir until combined.
4. Place half of meat mixture in the prepared baking dish; top with half of the tortilla chips. 
5. Place remaining meat mixture over chips. Cover with foil; bake 25 minutes. Remove foil; top with the remaining tortilla chips and cheese. 
6. Bake, uncovered until cheese melts, about 5 minutes. 
7. Serve with lettuce, sour cream and salsa. Garnish with cilantro, if desired.  Enjoy!

Recipe adapted from ConAgraFoods.com
Monday: Chicken Nacho Casserole shredded chicken, onion, bell pepper, corn, diced tomatoes and green chilies baked in a creamy cheddar cheese sauce and garnished with your favorite nacho toppings

Tuesday: Thai Chicken Soup • shredded chicken, onion, bell pepper and green beans in a coconut Thai infused broth topped with roasted peanuts

WednesdayAsian Turkey Meatballs • Asian infused baked turkey meatballs served with a soy and sesame dipping sauce and a side of steamed green beans

Thursday: Turkey Tacos • ground turkey, onion and bell pepper cooked in a blend of taco seasonings served between hard taco shells and topped with lettuce, tomato, salsa and sour cream

Friday: Creamy Vegetable Orzo Alfredo  • orzo, shredded zucchini, bell pepper, onion and corn mixed in a creamy homemade Alfredo sauce