Sausage and Peppers is a classic Italian-American comfort food dish; I’ve added my own spin on it by cooking it in the slow cooker! In this post you’ll also find make ahead and freezer meal directions!
In her article "Back to School: 7 Tips for Kids with Food Allergies," http://blogs.prevention.com/inspired-bites/2013/08/14/back-to-school-7-tips-for-kids-with-food-allergies/ Robyn O'Brien pointed out how quickly US food allergy rates have risen since the late '90s. And she wondered if the increase could have anything to do with U.S. food now being "so hopped up on so many artificial ingredients, artificial growth hormones, dyes and genetically engineered ingredients."
PIZZA NIGHT FROM FOOD FOR THOUGHT WITH CLAIRE THOMAS Pizza Dough For 4 10-12 inch pizzas 3 cups high gluten flour (I use King Arthur's Bread Flour), though All Purpose is fine too. 1 teaspoon yeast (half a pack) 1 3/4 cups warm water (about 70-80 degrees, not too hot or you'll kill the yeast) 1 1/2 teaspoons salt Olive oil