Taco Stuffed Shells

A mix of Mexican and Italian. Delicious and easy dish!

 

Number of Servings: 12

Ingredients

1 lb Ground Turkey
1 package McCormick taco seasoning
4 oz cream cheese
12 pasta shells
1 cup salsa
1 cup fat free shredded cheddar
1 cup monterey jack
1.5 cup tortilla chips (crushed)
3 green onions
1 cup fat free sour cream

 

Directions

Brown meat, cook according to taco seasoning instructions. Add cream cheese, cover and simmer until cheese is melted. Set aside and allow to fully cool.
While meat is cooking, cook pasta shells according to instructions.
Poor salsa in the bottom of a 9x13 baking dish
Stuff each shell with meat mixture
Place the stuffed shells in the baking dish
Cover with foil and bake in the oven at 350 for 30 minutes
After 30 minutes, uncover and sprinkle crushed chips and shredded cheeses on top. Cook for about 15 more minutes.

Recipe is from Spark People

Chicken Cordon Bleu Pasta

Delicious! My husband loves chicken cordon bleu so I thought we'd try this. He loved it of course.

Recipe courtesy Amy's Kitchen
Serves 6

1 lb. Pasta (I used penne-you could use any fun shaped pasta)
1 cup Chicken Breasts, cooked and cubed
1 cup Ham, cooked and cubed
1 1/2 cups Milk
8 oz. Cream Cheese (softened)
2 Tbsp. Dried Minced Onion
2 cups Swiss Cheese, shredded
Salt
Pepper
Cayenne Pepper
1 cup Panko Crumbs
1/2 cup Butter, melted 



Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook until al dente (about 11 minutes-I used whole wheat pasta which takes a bit longer than regular pasta). Drain and return to the pot. Add in the chicken and ham and toss to combine.

Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste.

Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (I gave it 4 minutes). 

Link to recipe with picture @ http://amysnewkitchen.blogspot.com/2010/03/chicken-cordon-bleu-pasta.html?showComment=1352778390325#c6557788065069028107 

Chicken Parmesan Pasta Toss

Good if you want a lighter chicken Parmesan recipe. From http://www.kraftrecipes.com/recipes/chicken-parmesan-pasta-toss-104895.aspx

Slow Cooker A1 Swiss Steak

Very good! Meat was tender. Recipe from http://www.kraftrecipes.com/recipes/easy-slow-cooker-a1-swiss-119197.aspx

Down-Home Cheesy Bacon Chicken

Very good! http://www.kraftrecipes.com/recipes/down-home-cheesy-bacon-chicken-119107.aspx

Oreo Truffles

Delicious! Made them one year around Christmas. Recipe is from Kraftrecipes.com @ http://www.kraftrecipes.com/recipes/easy-oreo-truffles-95085.aspx

Michael Symon's mac and cheese with Roasted chicken, Goat cheese and Rosemary

Good with mine being made with out Goat cheese. Not a big fan so I used mozzarella cheese. Recipe came from the Chew.com
Link---The Chew

Rustic Italian Chicken and Rice

Great dinner! Recipe from Kraftrecipes.com --Rustic Italian Chicken and Rice

Slow Cooker Orange Chicken

8 small boneless chicken thighs ( I used breasts)
3 Tablespoons flour
1/3 cup orange marmalade
1/3 cup BBQ sauce
2 Tablespoons soy sauce
1 Tablespoon grated gingerroot

Toss chicken with flour in slow cooker. Stir in all ingredients and cover. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Make 4 servings. Serve over hot rice. Recipe from Kraftrecipes.com

Skillet Chicken Stroganoff

Yummy!
Recipe from Kraftrecipes.com link---Skillet Chicken Stroganoff

Pillsbury Stuff crust pizza

Delicious! Just as good as Pizza Hut's.
Recipe is from Pillsbury link-----stuffed crust pizza

Oven baked Chicken Paremesan

Very good!
Link to recipe at Chicken Parmesan

Cheesy chicken N Shells

I don't remember where I got this recipe but it's really good.

1 1/2 cup uncooked medium shell pasta
2 Tablespoons flour
1/4 cup water
1 1/4 cups chicken broth
1 can condensed cream of chicken
1/2 cup Velveeta, diced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1/8 teaspoon paprike
1 1/2 cups cooked chicken cubed
3 tablespoons dry bread crumbs
1 tablespoon butter melted

Cook pasta according to package. In a saucepan, combine flour and water until smooth. Gradually stir in broth. Bring to a boil. Cook and stir 2 minutes or until thickened. Reduce heat and add soup, seasonings and cheese. Cook and stir 5 minutes or until cheese is melted. Drain pasta and place in a bowl. Stir in soup mixture and chicken. Transfer to a greased baking dish. Toss bread crumbs and butter, sprinkle over top. Bake uncovered at 350 for 30 minutes or until golden brown. Makes 2-4 servings.

Mint Chocolate Chip Cookies

Recipe is from Betty Crocker one of my favorite cookies to bake for Christmas time.




Time 40 minutes
Makes 36 cookies

1 pouch Betty Crocker sugar cookie mix
1/2 cup butter, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips ( I love to use a bad of Andes' Mints chips)
1 cup semisweet chocolate chunks

Mix cookie mix, butter, extract, food coloring and egg in bowl, until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks. Using small cookie scoops or teaspoon drop dough 2 inches apart on ungreased cookie sheet. Bake at 350 for 8 to 10 minutes Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely.

Bake Apple Pancake

Very yummy if you like bake apples! Link to recipe--Baked Apple Pancake

Sausage & tomato rigatoni

 

4 cups rigatoni, uncooked

1 pkg.  (19.76 oz.)  Italian Sausage

3 Tbsp. olive oil

1 red pepper, chopped

2 cloves garlic, minced

1jar (24 oz.) spaghetti sauce

2 Tbsp. chopped Italian parsley

1/4 cup KRAFT Grated Parmesan Cheese

 

 Cook pasta and sausage as directed on packages, omitting salt in the pasta cooking water. Meanwhile, heat oil in large skillet on medium heat. Add peppers and garlic; cook and stir 2 min. or until peppers are crisp-tender. Cut sausage into 1/4-inch-thick slices; add to skillet. Stir in spaghetti sauce; cook 4 to 5 min. or until heated through, stirring frequently. Drain pasta. Add to skillet; stir to evenly coat with sauce. Sprinkle with parsley and cheese.

 

Makes 6 servings. 

Egg & Chorizo Bolillo

Makes 4 servings

1/4lb. chorizo

6 eggs, beaten

2 bolillos, split ( I just used regular french bread)

2 American cheese singles

Cook chorizo in medium skillet on medium heat 5 min. or until done, stirring occasionally; drain. Return chorizo to skillet; stir in eggs. Cook 2 min. or just until eggs are set, stirring occasionally.Top bread with egg and chorizo mixture. Top with cheese slices.

Easy breakfast or dinner idea.

From http://www.kraftrecipes.com/recipes/egg-chorizo-bolillo-132534.aspx.

Twice baked potatoes

2 large baking potatoes (1-1/4 lb.)

1/4 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1/4 cup chive & onion cream cheese spread

Heat oven to 400. Pierce potatoes in several places with tip of sharp knife. Microwave on high 7 to 8 minutes or until tender. Cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. Scoop flesh into bowl, leaving thin shells; mash potato flesh with 1/4 cup each shredded sharp cheddar cheese, sour cream and cream cheese. Spoon into shells; sprinkle with 1/4 cup cheddar cheese. Bake 10 minutes. 

Makes 4 servings. 

Recipe from Kraftrecipes.com and Family & Food magazine.

Penne pasta salad

2 cups penne pasta, uncooked
1 each red, yellow, green, chopped
1/4 cup mayo with olive oil reduced fat
1 cup 2% shredded Italian blends cheese
1/4 cup Light Balsamic Vinaigrette dressing
2 Tbsp. grated Parmesan cheese

Cook pasta in large saucepan as directed on package, adding peppers in boiling water the last 2 minutes; drain. Rinse with cold water; drain well. Toss pasta with mayo in large bowl. Add shredded cheese and dressing; mix lightly . Refrigerate 20 minutes.

Makes 4 servings.

Great side for fish, chicken or pork.

Recipe from kraftrecipes.com.

Quick fix beef burrito skillet

Quick and easy dinner idea from Kraftrecipes.com
Makes 4 servings

1 lb. lean ground beef ( I used ground turkey)

1pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

1can (15.5 oz.) kidney beans, rinsed

1cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1cup water

4 flour tortillas (6 inch), cut into 1-1/2-inch pieces

1cup KRAFT Mexican Style Finely Shredded Four Cheese

1/3cup BREAKSTONE'S or KNUDSEN Sour Cream

1large green onion, chopped

 Brown meat in large nonstick skillet on medium-high heat; drain. 

Add  next 4 ingredients; stir. Bring to boil; simmer on medium-low heat 5 min.

Stir in tortillas; top with cheese. Remove from heat; cover. Let stand 5 min. or until cheese is melted. Top with sour cream and onions.

Easy gourmet Mexican rice

 Goes great with tacos.

For every 2 cups of cooked instant brown rice, stir in 1/2 cup 2% shredded cheddar cheese, 1/4 cup of Thick and Chunky salsa and 2 Tbsp. Light sour cream. ( Usually omit the sour cream.)

Recipe from Kraftrecipes.com

Easy slow cooker A1 swiss steak

Makes 8 servings.

2lb. boneless beef chuck eye roast, cut into 1-inch pieces

1/4 cup A.1. Original Steak Sauce

1 onion, sliced

1can (14-1/2 oz.) diced tomatoes, undrained

2 Tbsp. flour

1/4cup water

Toss meat with steak sauce; place in slow cooker. Top with onions and tomatoes; cover with lid.Cook on LOW 9 to 10 hours (or HIGH 4 to 5 hours). Mix flour and water. Stir into meat mixture; cook, covered, 5 min. or until sauce is thickened, stirring occasionally.Serve over hot egg noodles.


Recipe and nutritional information at kraftrecipes.com

Blackened chicken

If any of you watch the cooking show "The Chew." This is Carla Hall's Blackened chicken recipe. It is a little spicy and is good on top of fettuccine.





Makes 4-6 servings

 3 tablespoons smoked paprika
3 tablespoons sweet paprika
2 tablespoons cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
6 chicken breasts/thighs (skin on and bone-in)
1 stick of butter (melted)
1 lime cut into wedges (for garnish)

Preheat oven to 350.  Combine spices in a mixing bowl. Add melted butter and stir to combine. Add chicken to bowl and toss until all sides of the chicken are coated with spiced butter mixture.  Cook chicken in a cast iron skillet for 3 minutes per side.  Place skillet into oven for 30-40 minutes until cooked the juice run clear when poked with a knife. Remove chicken from oven, top with a squeeze of fresh lime juice and serve.

Recipe from the chew.com

Sausage cheese pancake sandwiches

 Yummy! Would like to try with turkey sausage or bacon.



Makes 4 sandwiches

1cup Original Bisquick® mix

1/2 cup milk

3 eggs

2 tablespoons maple-flavored syrup

4 fully cooked pork sausage patties

1 tablespoon milk

1 teaspoon butter or margarine

4 slices (2/3 oz each) process American cheese 

 

 Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In small bowl, stir Bisquick mix, 1/2 cup milk, 1 of the eggs and the syrup with spoon until blended. For each pancake, pour 2 tablespoons batter onto hot griddle (make 8 pancakes total). Cook until edges are dry. Turn; cook other sides until golden. Meanwhile, heat sausage patties as directed on package. In small bowl, beat remaining 2 eggs and 1 tablespoon milk. In 8-inch nonstick skillet, melt butter over medium heat. Add eggs; cook, stirring occasionally, until set. For each sandwich, place 1 sausage patty on 1 pancake; top with one-fourth of the eggs, 1 slice cheese and another pancake. Recipe from Betty Crocker.

Chicken and Noodle Skillet

1 tablespoon vegetable oil

1 lb boneless skinless chicken breast halves, cut into bite-size pieces

1 medium onion, chopped (1/2 cup)

1 cup baby-cut carrots, cut lengthwise in half

1cup Green Giant® frozen broccoli cuts (from 1-lb bag)

1cup uncooked egg noodles (2 oz)

1 3/4 cups Progresso® chicken broth (from 32-oz carton)

1can (10 3/4 oz) condensed cream of chicken soup

 Chopped fresh parsley, if desire

 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and onion in oil 6 to 8 minutes, stirring frequently, until browned and onion is just tender. 2 Stir in remaining ingredients except parsley. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Uncover and simmer 5 to 8 minutes longer, stirring occasionally, until noodles are tender. Sprinkle with parsley.

Serves 4 (1 1/4 cup each)

From Pillsbury.com

Crock Pot Honey Sesame Chicken

  Easy to make and tasty great!

Serves 4
Prep time: 10 minutes
Cook time: 4 hours on low
Ingredients
• 5 boneless, skinless chicken thighs (about 1 1/2 pounds)
• salt and pepper
• 1 cup honey
• 1/2 cup soy sauce (I used low sodium)
• 1/2 cup diced onion
• 1/4 cup ketchup
• 2 tablespoons vegetable oil or olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 4 teaspoons cornstarch dissolved in 6 Tablespoons water
• 1/2 tablespoon (or more) sesame seeds
• 3 scallions, chopped
Directions
Lightly season both sides of chicken with salt and pepper, put into crock pot.
In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 4 hours.
Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
Shred chicken into bite size pieces. Then in individual bowls, place chicken pieces over cooked rice and spoon some sauce on top. Sprinkle with sesame seeds and chopped scallions.

From veryculinary.com

Crispy Bake Chicken

Reynold's wrap
4 boneless, skinless chicken breast halves (4-6 oz each)
2 eggs, beaten
2 Tbsp milk
1/2 cup grated Parmesan cheese
1/3 cup bread crumbs
1 tsp. dried Italian seasoning
1/4 tsp. pepper

Preheat oven to 400. For easy cleanup, line a 9x13x2 inch baking pan with Reynold's wrap. Wash chicken; pat dry. Combine eggs and milk in bowl. Combine Parmesan cheese, bread crumbs, Italian seasoning, and pepper on a sheet of wax paper. Dip chicken pieces one at a time in egg mixture, roll in crumbs mixture, turning coat evenly. Place in foil-lined pan. Bake 15-20 minutes until chicken is tender and juices run clear. Before serving spring with fresh herbs if desired.

Serves 4-6

Recipe from Reynold's kitchen.

Ham & Cheddar in a loaf

Hubby love his ham and cheese hot pockets so we tried this. It was good and easy.

 

1 lb. bread dough or pizza dough ( I made my own.)

1 pkg (9 oz.) Oscar Mayer Deli Fresh Ham

1 cup shredded cheddar cheese

1/4 cup mayo

1 egg, beaten

1 Tbsp. grated Parmesan cheese

Heat oven to 350. Flatten dough on lightly floured surface. Roll into 12x8 inch rectangle with rolling pin. Top with ham to within 1/2 inch of edges. Mix cheddar and mayo; spread over ham. Moisten edges of dough with water Fold lengthwise into thirds; pinch seams together to seal. Place, seam-side down, on lightly greased baking sheets. Cut several slits in top. Brush egg; sprinkle with Parmesan. Bake 35-40 minutes or until golden brown. Cool 10 minutes before slicing.

Serves 6

Recipe came from Kraftrecipes.com. You can also find nutritional information at this link Ham and Cheddar in a Loaf.

Chi-Chi's Bake Chicken Chimichangas

1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil
1/3 cup chili powder
One 16oz. jar Chi-Chi's salsa
1/4 cup water
1/2 tsp. ground crumin
1/2 tsp. ground cinnamon
1 lb. cooked boneless, skinless chicken breasts, shredded
Salt
Six 10 inch flour tortillas, warmed
1 cup refried beans
Sour cream

Preheat oven to 425. Grease rimmed baking pan. In large saucepan, saute the onion and garlic in the oil until tender. Stir in the chili powder, 2/3 jar salsa, water, cumin, and cinnamon. Pour the mixture into a blender or food processor fitted with the metal blade. Process until smooth. Pour back into the sauce pan, stir in the chicken. Add salt to taste. Working with one tortilla at a time, spoon a heaping tablespoon of the refired beans down the center of each tortilla. Top with about 1/2 cup of chicken mixture. Place chimichangas in the greased baking pan, seam side down,. Brush all side with olive oil. Bake for 15 minutes or until golden brown and crisp. Serve with remaining salsa, sour cream, and guacamole. Serves 6.

From American's Most Wanted Recipes by Ron Douglas.

Chocolate Chip-Cinnamon Breakfast Ring

Very good!! Great for those with a sweet tooth!

1/2 cup butter, softened
2 (12.4-oz.) cans Pillsbury® Refrigerated Cinnamon Rolls with Icing
1 (3.4-oz.) pkg. vanilla pudding and pie filling mix (not instant)
1/2cup firmly packed brown sugar
1/4cup miniature semisweet chocolate chips


  Heat oven to 375°F. Using 1 tablespoon of the butter, generously butter 12-cup fluted tube cake pan. In small microwavable bowl, microwave remaining butter on High 1 min or until melted when stirred.

Separate both cans of dough into 16 rolls. Cut each roll in half crosswise; place half of roll pieces in pan. Sprinkle with half of the dry pudding mix and half of the brown sugar. Drizzle with half of the melted butter. Repeat with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips.
 Bake 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Place heatproof serving platter upside down over pan; turn platter and pan over. Remove pan. Cool 15 minutes.
Remove lid from icing. Microwave icing on High 10 to 15 seconds or until of drizzling consistency. Drizzle icing over ring. Cut into wedges to serve.

Recipe is from http://www.pillsbury.com/recipes/chocolate-chip-cinnamon-breakfast-ring/4c3f30b2-9bcc-41f1-b501-ab78611b0b1b

Puffed Dutch NILLA Pancake

Made this for breakfast for dinner once. I used egg beaters and reduced fat Nilla wafers instead. Came out really puffy. Very good!!

3 eggs
3/4 cup milk
20 Nilla wafers, finely crushed (about 2/3 cup)
8 fresh strawberries, sliced
1 banana, sliced
1 tsp. powdered sugar

Heat oven to 450. Beat eggs in medium bowl with whisk until well blended. Stir in crushed wafers. Wrap handle of large ovenproof skillet with several layers of foil. Heat on high heat 2 min. Spray with cooking spray. Add egg mixture; place in oven. Bake 14 to 16 min. or until egg mixture is puffed and golden brown. Remove from oven; top with fruit. Sprinkle with sugar. 
  
Recipe is from http://www.kraftrecipes.com/recipes/puffed-dutch-nilla-pancake-64203.aspx

Grilled gobblers

Very quick and easy dinner. I make macaroni and cheese as a side and we have fruit.

2 slices bread

1 Tbsp. mayo

1 tsp.  Dijon Mustard ( I like to used honey mustard too.)

1 slice American cheese.

4 slices  Oven Roasted Turkey Breast

2 slices tomato

Spread 1 bread slice with 1 tsp. mayo; spread remaining bread slice with mustard. Fill bread slices with Singles, turkey and tomatoes.Spread outside of sandwich with remaining mayo. Cook in skillet on medium heat on both sides until golden brown.

Recipe is from Kraftfoods.com

Mexican chicken casserole

Made this the other night because the hubby was craving Mexican.

Prep time: 20 minutes
Total time: 45 minutes

Makes 4 servings.

3/4 lb. boneless skinless chicken breasts cut into bite size pieces
1 tsp. ground cumin
1 green pepper chopped
1 1/2 cups salsa
2 oz (1/4 of 8 oz. package of cream cheese) cubed
1 can (15oz.) no-salt added black beans, rinsed
1 tomato, chopped
2 whole wheat tortillas (6 inches) I used flour ones.
1/2 cup Mexican style shredded cheese, divided

Heat oven to 375.

Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat. Add peppers, stirring occasionally. Stir in salsa. Add cream cheese, cook until melted. Stir in beans and tomatoes.
Spoon 1/3 of chicken mixture into square baking dish; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortillas and chicken mixture; cover. Bake 20 minutes or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered 5 minutes until melted.

I omitted the peppers and tomatoes because my hubby dislikes those. I add those to my own. I pureed the salsa because of the chunks of tomato so my hubby will eat it. It still turned out good!
Recipe from Kraftrecipes.com

Homemade Dumplings

So I made chicken and dumplings the other night and decided to try and make my own dumplings instead of using canned biscuits. They came out really good! I got the recipe from cooks.com.

2 cups flour
1 1/4 tsp. baking powder if flour is not self-rising
3/4 tsp. salf
1 tbsp. butter melted
3/4 cups milk

Mix all together well. Then roll out well on floured board. Roll out real thin and then cut in small squares and drop in real hot chicken broth, one at a time. Then cover and cook for about 20 minutes over real low fire.

On a side note, I cook my chicken in 1 large can of chicken broth for 20 minutes. Removed the chicken and dropped in the dumplings. After dumplings are done, I added the shredded chicken, cream of chicken soup, salt and pepper. Stirred and let simmer 15 minutes. It was delicious!! Hubby even loved it.

Pizza spaghetti

• 1 pound ground beef
• 1 box of spaghetti noodles
• 1 jar of pasta sauce (or homemade equivalent)
• Mozzarella cheese
• Pepperoni
• Additional toppings (sausage, green peppers, olives, mushrooms, ham, pineapple, etc. etc.)

1. Brown and drain ground beef
2. Boil and drain noodles.
3. Mix beef into sauce (I always add a pinch of sugar to any spaghetti sauce)
4. Mix sauce and spaghetti together.
5. Pour into greased pan.
6. Top with mozzarella cheese and pepperoni and additional toppings.
7. Let cool.
8. Cover with foil and throw into fridge.
9. When ready pull it out and put into 375 oven covered for 30-45 minutes, then uncover and bake until bubbly and cheese and pepperoni are browned

Cheesy garlic bread

Very yummy!

• Tbsp. yeast
• 1 cup very warm water
• 1 tsp. sugar
• 1 tsp. salt
• 2 Tbsp. oil
• 2 1/2 c. white flour
• Half a stick of melted margarine or butter
• Garlic salt
• Shredded Mozzerella
• Italian Seasoning

1. Mix yeast, sugar, and water.  Allow to sit for a few minutes to get yeast activated.
2. Add salt, oil and both flours.  Mix well.
3. Knead into a smooth dough on a floured surface for about 2 minutes.  (You can also do this all in your mixer with a dough hook.)
4. Allow dough to rest 5-10 minutes. 
5. Lightly grease a pizza pan (or cookie sheet).
6. Place the ball of dough in the middle and roll out to fit pan, either round or rectangle whatever shape pan you have.
7. Melt your butter and add garlic salt to your liking, some like more garlic than others, so just do what your family likes.
8. Spread the garlickly butter all over the dough.
9. Top with as much mozzerella as you like.
10. Sprinkle with italian seasoning.
11. Bake at a pretty high temp 425 or so until bottom is cooked and cheese is melty.
12. Cool for a few and the slice!