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How To Make Lemon Pepper Potatoes

Lemon Pepper Potatoes as a side dish, when baking chicken or anything that takes about an hour, saves money and time! This potato dish is fast and easy, yet versatile!

Difficulty:
Easy

Things You’ll Need:
Either super strong foil to make a cooking packet or a baking dish with a cover.
Potatoes – 6 medium
Green and/or red peppers – 1 cup cut up
Onions – 1 cup cut up
Lemon juice – either fresh or concentrated – 1/2 cup.
Salt and Pepper to taste
Lemon Pepper to taste, if on hand
1 stick of butter (or margarine – but not recommended)

1.) Wash about 6 medium potatoes.
Peel or don’t peel – your option.
Either slice to the thickness you like or cube to the size you like.

2.) Peel and chunk up the onions and your choice of peppers.
Slice or dice – again – your option.

3.) Put potatoes, peppers, and onions in the middle of a good sized amount of aluminum foil or a baking dish.

4.) Pour the lemon juice over the potatoes and onions, then add salt and pepper and toss around a bit. Sprinkle lemon pepper over the top, if desired.

5.) Cut the butter into chunks and place on top of the potatoes, peppers and onions.

6.) Seal the foil packet tightly or cover the baking pan, either with foil or a fitted cover. Bake at 350 degrees for an hour and a half.

Tips & Warnings:

*This recipe is so versatile that there’s almost no way to mess it up. The lemon juice and butter keep the potatoes & peppers moist even if left in the oven an extra half hour so if your main dish will take longer than an hour, no problem.
*If you are going to grill on the barbecue longer than an hour, use the foil packet method and put the packet at the back of the grill (even before coals have died down) and save oven time. Turn the packet over every 20 minutes. (Be sure the seal is tight.)
*When cooking on the grill, squeeze the packet gently to see if the potatoes are done. Do not poke holes in the foil by testing with a fork or knife.
*If the seal on the foil is not tight, the butter will leak out – serving neither the dish or your taste buds.
*If using the packet method, a cookie sheet under it is great insurance to avoid spills.

How to Add Pizzazz To A Cheap Pizza

Have you seen the price of order out pizzas lately? Phew! Try this simple way to dress up just about any frozen pizza and see how much better it can be than a delivered pizza! Not only better tasting but a whole lot cheaper! Talk about having the pizza you really want, exactly the way YOU want it! This is how to add pizzazz to a cheap pizza!

Difficulty: Easy
Things You’ll Need:
• On sale frozen pizza of your choice or try this with your fav frozen pizza brand!
• Sliced pepperoni – 1/4 to 1/2 the pack
• Ham – 1/4 to 1/2 cup diced
• Ground pork – 1/2 to 1 pound
• 2 teaspoons Italian spices
• Chopped onions – 1/2 cup
• Mushrooms – 1/2 cup sliced
• Red and green peppers – 1/2 cup
• Mozzarella or Italian 3 cheese – 1/2 to 1 pound shredded
• Olives – Green and/or black 1/4 to 1/2 cup

1.) Choose your favorite style of pizza – thin crust, oven rising, thick crust, Chicago style, or garlic bread. Any type will work! I’ve gotten really cheap oven rising pizzas from Aldi’s and they turned out fantastic – but beware, if the sauce or crust is lousy, it ruins the pizza! Even a higher priced frozen pizza can stand some pizazz!

2.) Decide what you would like to add. Every extra ingredient is optional! How much you put on is also optional! If you only want pepperoni, ham, onions, peppers, mushrooms, olives and/or extra cheese, you are ready to build your pizza. If you are going to use fresh mushrooms and/or onions, be aware they will add moisture to the pizza so extra sauce should be added sparingly or not at all.

3.) If you want sausage on your pizza, you’ll need to brown it first. Brown it quickly without stirring very often so the meat will stay a bit chunky. Drain off any excess fat. Add the Italian spices and stir in. If you like your onions softer, add them to the meat with the spices. I often get whole mushrooms and slice them thick to add them into the mix at this stage. Brown while moving the mix around just a minute more. Turn off heat and let it sit.

4.) Now to build your pizza…… Get the pizza(s) out of it’s box and off the cardboard. (Be sure to check for a second pizza cardboard – it really ruins the pizza if not taken off!) Place on cookie or baking sheet or pizza pan – whatever you care to call it. A baking sheet makes it easier even if you are going to bake it right on the rack – if you don’t have one of those pizza peels.

5.) Here’s where it all comes together…. Add the meats or meat mixture you’d like. Add the peppers, olives, and onions if you want them. Add the cheeses. We all love the cheese – smiling!

6.) Follow the cooking directions but plan on leaving it in five minutes longer or more. Always check at the recommended time though – better to see that it needs more time than see it go into the garbage or the dog’s food. (I recommend cutting a bad pizza up and adding a half cup of chopped pizza to a big dog’s dry food each day til the pizza is gone – keeps your dog’s diet balanced.)

Tips & Warnings:
• Buy peppers on sale. Cut out the whitish membranes and seeds and rinse them, then slice or cut in chunks. Freeze in good freezer bags. When you need some for pizza, grab a handful from the bag and put on pizza. (Also a great idea for any recipe you need chunks of peppers for if there is a short amount of cooking time.)
• The more you stir while browning the meat, the smaller it crumbles. Very little stirring while browning gives you near meatball style browned meat – so if making spaghetti sauce just add some herbs and bread crumbs to the meat before browning to make uneven meat balls!
• You can use Italian sausage links instead, but you must pre-cook it. You can slice it while frozen then brown, or take the skin off and brown like hamburger. (Sliced sausage used in spaghetti sauce makes quick even meatballs.)
• You can buy ground Pizza sausage instead of plain pork but it is more expensive per pound. Adding the Italian spices is really the difference between the two.
• When baking two pizzas at a time, they seem to cook differently than just one – they don’t get as crispy. Try to use round baking sheets so you can bake the pizzas on the same rack. If not, half-way through the baking time, swap the lower pizza to the top and the top pizza to the bottom rack and turn them around 180.
• Use a baking sheet if you want the pizzas softer and no baking sheet if you want them crisper but be prepared – these most likely will drip onto the bottom of the oven without a baking sheet or something to catch the drips.
• As always, when using my recipes, do not invite the Food Police to dinner!

Comments:

MarlaineMarie said:
on 10/23/2008 Just a bit of incentive to serve pizza more often:
I saw a display at the Chicago Science and Industry Museum that showed that PIZZA is the best all around balanced meal a person could have because all the food groups are in each slice…………. raised eyebrow! So …….

Raemonde said:
on 10/2/2008 I am going to try this Very soon! yummy!
what a great way to Jazz a pizza up.

MarlaineMarie said:
on 9/22/2008 I’ve been getting Garlic Bread Pizza for about $4 each on sale and stash them in the “big” freezer – those pizzas are really good to start with! Everything else is extra yummmmmhmmmmmmmmm….

Haoie said:
on 9/22/2008 Oh wow. I’m getting hungry already. Nice tips.

MarlaineMarie said:
on 9/17/2008 Both my husband and brother, Cyclecyco, want my Pizzazz Pizza over getting it from a pizza place! So do I because I can make part of the pizza to each person’s choices – spicier for them and more cheese for me. Smiling!

JenWhen said:
on 9/10/2008 This seems like an expensive pizza in the long run. So why do it?

Marlaine said:
on 9/10/2008 This is to make a cheap pizza even better than a delivered pizza. By using a cheap base pizza as a beginning, you control how expensive it gets and what goes on it, making it even better than any ordered pizza. You can easily make half for one person and the other half the way someone else wants it – making it even more custom made than any ordered pizza from a shop and still a whole lot cheaper! But not cheaper than the base pizza – whether it’s cheap or not………. It’s all up to YOU!