Tag Archives: cheese

Chicken Pizza Casserole

For me, the best part about pizza is the sauce, cheese and pepperoni! So why not just make a meal with those three ingredients, and throw in some organic pastured chicken thighs for some added protein? Kids love this dish, especially if you call it “Chicken Pizza Casserole!”

2 lbs. pastured chicken thighs (boneless are easier to use)
2 cups organic tomato sauce
(Any additional seasoning to add to tomato sauce- I used Italian seasonings and garlic powder)
A handful or so of sliced/chunked nitrate-free pepperoni
2 cups grated mozzarella cheese

Preheat oven to 400 F
Place chicken in a casserole dish large enough for single-layers of chicken thighs

Raw Chicken Keirsten's Kitchen

Add pepperoni slices/chunks evenly over the chicken

Raw chicken and pepperoni Keirsten's Kitchen

Mix spices and tomato sauce together and pour over the chicken and pepperoni

tomato sauce, Italian seasonings and garlic for chicken pizza casserole

Ingredients for chicken pizza casserole

Spread the shredded mozzarella over the sauce

covered in cheese

Bake at 400 for approximately 45 minutes


Keirsten's Kitchen Chicken Pizza Casserole

Spinach and Artichoke Dip

1 Cup artichokes (I used jarred artichokes)
1/2 Lemon
2 Cups chopped spinach (I used frozen and let thaw on the counter)
1 Package cream cheese (8 oz), softened
2 Tbsp dijon mustard
1-2 Tbsp parmesan cheese
1 Tbsp paprika
Mozzarella cheese for topping

Blend the artichokes, juice from the 1/2 lemon and 1 package of softened cream cheese in a food processor
Add dijon mustard; blend

Put mixture in a baking dish large enough to add spinach and stir
If spinach is not completely thawed or chopped, blend it in the food processor
Mix the spinach with the artichoke and cream cheese in the baking dish
Stir in the paprika and parmesan cheese

Top with mozzarella cheese

Bake at 375 for 20 minutes or until the cheese is golden brown

Enjoy with carrot sticks, celery stalks, broccoli, etc.

Eggplant Pizza Boats

3 Eggplant (I used Chinese Eggplant, because they were at the farmer’s market!)
1 cup tomato (pasta or pizza) sauce
Shredded cheese
Any toppings desired (this recipe used raw pepperoni from a local farm, slightly cooked prior to use in recipe)

Cut each eggplant in half, as pictured, below
Remove the center by slicing an outline and scooping out with a spoon

Tip: Be sure to leave the ends in tact, as pictured, to prevent ingredients from oozing out the end while cooking

Fill the boat with sauce, cheese and any toppings desired

Bake at 400 for 25-30 minutes or until the cheese is melted/golden brown

Enjoy! : )

Creamed Spinach

1 cup chopped Portobello mushrooms
1 shallot, diced
1 lb frozen spinach
1/4 cup cream
Approximately 4 oz raw cheese
1-2 tsp garlic powder

Put spinach in a pot with cream
Top with diced shallot and chopped mushroom
Top with cheese, sliced
Cover and cook for 9-12 minutes over medium heat, stirring occasionally

Remove cover and continue to cook until the cheese is fully melted
Stir continuously while cooking, 2-3 minutes

Remove from pot and serve

Enjoy! 🙂

Zucchini Pizzas

2 Medium zucchini
1/2 Cup tomato sauce (for this recipe, I also used some pesto sauce, recipe here)
1/2 Block raw cheese (I get mine from Trader Joes, then use a cheese grater)
Any toppings you want!

*(Pictured: pesto, basil, onion, oregano, mushroom, nitrate-free pepperoni, fresh garlic and jalapeno)

Slice zucchini and lay out on slightly greased baking sheet (Grapeseed oil used in this recipe)

Top with small spoonful of tomato (or pesto) sauce

Top with desired toppings
*Tip: Put the toppings on first, then the cheese. Once the cheese melts, it holds the toppings in place better!

Bake at 450 for approximately 12-14 minutes, or until the cheese is golden brown


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