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Fit Badger Bites

Friday, January 24, 2014. Spicy Cappicola and Sun Dried Tomato Calzone. Spicy Cappicola and Sun Dried Tomato Calzone. 1/2 cup warm water. 4 slices cappicola ham. 2 oz sliced fresh mozzarella. 1/2 cup sun dried tomatoes. 2 tsp Italian seasoning. 2 tsp red pepper flakes. 2 tsp minced garlic. Oven to 400 degrees. Coat your crust with a little cooking spray, and let your crust rise anywhere from 1-6 hours. The longer you let it rise, the better! Your dough down every few hours. Thursday, January 9, 2014.

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Friday, January 24, 2014. Spicy Cappicola and Sun Dried Tomato Calzone. Spicy Cappicola and Sun Dried Tomato Calzone. 1/2 cup warm water. 4 slices cappicola ham. 2 oz sliced fresh mozzarella. 1/2 cup sun dried tomatoes. 2 tsp Italian seasoning. 2 tsp red pepper flakes. 2 tsp minced garlic. Oven to 400 degrees. Coat your crust with a little cooking spray, and let your crust rise anywhere from 1-6 hours. The longer you let it rise, the better! Your dough down every few hours. Thursday, January 9, 2014.

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1 fit badger bites

2 pages

3 about me

4 recipes

5 serves 2

6 crust

7 1 cup flour

8 2 tsp salt

9 1 tsp yeast

10 1 tsp sugar

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fit badger bites,pages,about me,recipes,serves 2,crust,1 cup flour,2 tsp salt,1 tsp yeast,1 tsp sugar,calzone,1/2 cup spinach,preheat,combine,lightly,punch,divide,fold,bake,posted by,tyler gremban,no comments,email this,blogthis,share to twitter,serves 8

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Fit Badger Bites | fitbadger.blogspot.com Reviews

https://fitbadger.blogspot.com

Friday, January 24, 2014. Spicy Cappicola and Sun Dried Tomato Calzone. Spicy Cappicola and Sun Dried Tomato Calzone. 1/2 cup warm water. 4 slices cappicola ham. 2 oz sliced fresh mozzarella. 1/2 cup sun dried tomatoes. 2 tsp Italian seasoning. 2 tsp red pepper flakes. 2 tsp minced garlic. Oven to 400 degrees. Coat your crust with a little cooking spray, and let your crust rise anywhere from 1-6 hours. The longer you let it rise, the better! Your dough down every few hours. Thursday, January 9, 2014.

INTERNAL PAGES

fitbadger.blogspot.com

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Fit Badger Bites: Seafood Fra Diavolo Soup

http://fitbadger.blogspot.com/2014/01/seafood-fra-diavolo-soup.html

Thursday, January 9, 2014. Seafood Fra Diavolo Soup. Belated Happy New Year to everyone! I'm all about simplicity, and excuses to use new Christmas gifts, so I busted out my CrockPot for this one. Throw it on low and forget about it for 6 hours. With how cold it's been here the last three days (-25 with the windchill on average), a spicy, warm soup was the perfect thing to come inside to. Seafood Fra Diavolo Soup. 1 can diced tomatoes. 1 can stewed tomatoes. 1 1/2 cups vegetable stock. 1 cup diced onions.

2

Fit Badger Bites: Roasted Red Pepper Italian Beef

http://fitbadger.blogspot.com/2013/10/roasted-red-pepper-italian-beef.html

Wednesday, October 16, 2013. Roasted Red Pepper Italian Beef. Get ready for some of this. A few of these. And a LOT of pushups. Roasted Red Pepper Italian Beef. 1 lbs beef chuck roast. 1/3 cup roasted red peppers (jarred is fine). 1/3 cup diced onions. 1/2 bottle dark beer. 1 tbsp garlic powder. 1 tbsp Italian seasoning. 2 tsp onion powder. Roast on all sides in a pan over high heat. All ingredients in crock pot. On medium 6-8 hours or high 4-5 hours. Subscribe to: Post Comments (Atom).

3

Fit Badger Bites: Spicy Cappicola and Sun Dried Tomato Calzone

http://fitbadger.blogspot.com/2014/01/spicy-cappicola-and-sun-dried-tomato.html

Friday, January 24, 2014. Spicy Cappicola and Sun Dried Tomato Calzone. Spicy Cappicola and Sun Dried Tomato Calzone. 1/2 cup warm water. 4 slices cappicola ham. 2 oz sliced fresh mozzarella. 1/2 cup sun dried tomatoes. 2 tsp Italian seasoning. 2 tsp red pepper flakes. 2 tsp minced garlic. Oven to 400 degrees. Coat your crust with a little cooking spray, and let your crust rise anywhere from 1-6 hours. The longer you let it rise, the better! Your dough down every few hours.

4

Fit Badger Bites: Autumn Apple-Nut Green Beans

http://fitbadger.blogspot.com/2013/10/autumn-apple-nut-green-beans.html

Friday, October 11, 2013. Autumn Apple-Nut Green Beans. I came up with this a while ago and it has been sitting in my posts, half finished, until now. I love green beans, but I don't always love them prepared the same way: steamed. On my way home from work tonight, I was trying to come up with a way to prepare some green beans that would bring a different twist to one of my favorite fresh vegetables. 2 cups green beans. 1/2 cup diced apple. 1 tbsp brown sugar. 1 tbsp chopped pecans. Oven to 400 degrees.

5

Fit Badger Bites: Protein Packed Pico

http://fitbadger.blogspot.com/2013/10/protein-packed-pico.html

Tuesday, October 22, 2013. Good weekend. The Badgers dominated and the trip was great, the Pack dug deep in the depth chart to put together a solid performance in a win, and I've been eating pico de gallo all day. Pico is arguably one of the top three greatest foods in the world. My roommates and I eat this stuff like it's going out of style. Alyssa's mom got me a Vidalia Chop Wizard. 2 cups diced tomatoes. 3/4 cup rinsed black beans. 3/4 cup cooked quinoa. 1/2 cup diced onion. 1/4 cup diced cilantro.

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List Current as of 4.23.2015. Best to check Twitter accounts of carts to see their current location. Another Sweet Dish: Corner of University Avenue and Frances Street. Batter Brothers: 600 block of University Ave (in front of Johnny O’s) late night, 1200 block of West Dayton Street (in front of the Geoscience building) weekdays. Website. Blowin’ Smoke BBQ. Mifflin Street and Wisconsin Ave sometimes, not our often. Brick and mortar restaurant in Waunakee. China Cottage: Library Mall. Two carts. Corne...

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Fit Badger Bites

Friday, January 24, 2014. Spicy Cappicola and Sun Dried Tomato Calzone. Spicy Cappicola and Sun Dried Tomato Calzone. 1/2 cup warm water. 4 slices cappicola ham. 2 oz sliced fresh mozzarella. 1/2 cup sun dried tomatoes. 2 tsp Italian seasoning. 2 tsp red pepper flakes. 2 tsp minced garlic. Oven to 400 degrees. Coat your crust with a little cooking spray, and let your crust rise anywhere from 1-6 hours. The longer you let it rise, the better! Your dough down every few hours. Thursday, January 9, 2014.

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