Bacon Asparagus Pizza

  • 5 thick slices Bacon, cut into 1 inch pieces
  • 1 unbaked Pizza crust
  • 1 pound shredded Mozzarella cheese
  • 1 cup halved Cherry or Grape tomatoes
  • 1 (11 ounce) log fresh Chevre (goat cheese)
  • 1 teaspoon Red pepper flakes
  • Freshly ground black pepper to taste.
  • Preheat oven to 375 degrees F(190 degrees C)
  • Place bacon in a skillet over medium-high heat. Cook for a few minutes to release most of the grease, but do not cook until crisp. Remove to paper towels to drain.
  • Spread the pizza crust out on a pizza pan or large baking sheet. Top with mozzarella cheese, bacon pieces, asparagus, and tomatoes. Dot with goat cheese, then season with red pepper flakes and black pepper.
  • Bake for 15 to 20 minutes in the preheated oven, until the crust is golden brown underneath when you lift it up to take a peek. Let cool for about 5 minutes before slicing and serving.

Lo Mein

  • 1/4 cup soy sauce
  • 1/2 cup seasoned rice vinegar
  • 2 tablespoons vegetable oil
  • 1/2 teaspoons garlic powder
  • 1/2 teaspoon ground ginger
  • 1 pound boneless, skinless chicken breasts, cut in thin strips
  • 2 tablespoons vegetable oil
  • 1 1/2 cups small broccoli flowerets (fresh or frozen)
  • 1 large onion, cut into wedges
  • 1/2 small red bell pepper, cut in thin strips
  • 1/2 small yellow bell pepper, cut in thin strips
  • 8 ounces fresh mushrooms, sliced
  • 1 cup cold water
  • 2 tablespoons cornstarch
  • 1 teaspoon chicken base or bouillon
  • 1/2 pound spaghetti or linguine, cooked
  • In a medium bowl, combine first five ingredients. Add chicken, cover, and marinate 1 to 24 hours in refrigerator.
  • In a wok or large, deep skillet, heat 2 tablespoons oil. Add chicken mixture and broccoli. Stir-fry 2 minutes. Add onion, peppers, and mushrooms. Stir-fry until tender.
  • In a small bowl, blend water, cornstarch, and bouillon. Stir into chicken and cook until thickened.
  • Add cooked spaghetti; toss until thoroughly mixed. Serve immediately.