Saturday, February 22, 2014

Cauliflower Crust Breakfast Pizza

I've been curious about cauliflower crusts since Pinterest recently seems to be flooded with recipes.  And when my husband recommended we try the crust out in the form of a breakfast pizza, I was all to psyched to get to cooking.  Pizza and a dose of veggies for breakfast?  I can't turn that down.

I have to give thanks to EatingBirdFood for the basic recipe for the crust.  We made minimal changes. 

This pizza does not disappoint.  Roasted cauliflower has such a great taste; it's truly one of my favorite (roasted) veggies.  Topped with eggs & veggies, this pizza is light and delicious-perfect morning fuel!

 Cauliflower Crust Breakfast Pizza
For the Crust:
1 head cauliflower
1 teaspoon minced garlic
1 cup shredded mozzarella
1 egg, beaten
1 teaspoon oregano
Salt & pepper, to taste

For the Topping:
4 eggs, scrambled
1/2 cup mushrooms, sliced
1 cup shredded mozzarella
1 teaspoon garlic powder

Pre-heat oven to 400 degrees.
Prep a cookie sheet by coating with cooking spray.
Remove the stems and leaves from your cauliflower and chop the florets into chunks. Add to a food processor and pulse just until the texture is similar to rice.
Sauté cauliflower pieces in a non-stick skillet over medium heat and cook until translucent, approximately 6-8 minutes.  Once cooked, combine the cauliflower with all remaining ingredients in a bowl.
Spread dough out evenly over cookie sheet.  Bake for 20-25 minutes or until the crust is golden, crispy on the edges and cooked through the middle.  Remove the crust from the oven.
Top with eggs, mushrooms (or veggies of your choice), cheese & garlic powder. Be careful not to add too many heavy toppings as you don’t want to weigh down the crust.  Bake the pizza for an additional 5 minutes, or until the toppings are hot and the cheese is melted. Allow the pizza to cool for 2-3 minutes then cut and serve immediately.

Tuesday, October 1, 2013

Pumpkin Apple Crisp

A week or two ago, my father in law brought over a huge bag of apples one of his co-workers had picked.  I had already been to the store and bought myself a week's worth of apples to enjoy for a snack, so I had to come up with another tasty way to enjoy these hand-picked beauties!

With cooler temperatures arriving, I couldn't think of a better use of these apples than in an apple crisp.  And this recipe was a hit!  In fact, I am always embarrassed to admit my husband & I finished the entire 9x8 pan in one day.  It was that good!

I hope you & your family enjoy it just as much as we did.

Pumpkin Apple Crisp
For the Filling:
5-6 medium apples, peeled and diced (I recommend using 2 varieties)
1/4 cup raisins
1/2 tsp cinnamon
3 tsp cornstarch
1 teaspoon vanilla
1/4 cup honey

For the Topping:
1 cup quick rolled oats
1/3 cup whole wheat flour
1/2 cup light brown sugar
1 tsp cinnamon
1/2 cup canned pumpkin puree
1/4 cup (half stick) butter, melted

Heat oven to 375 degrees. Combine apples, raisins, cinnamon, vanilla, and honey in large bowl. Sprinkle with cornstarch. Toss until fruit is coated. Place fruit in an greased baking dish.  Mix remaining ingredients. Sprinkle over fruit. Bake about 40 minutes or until topping is golden brown and fruit is tender.

Serve warm with a scoop of ice cream or top with whipped cream.  Enjoy!!

Tuesday, September 24, 2013

Pumpkin Pie Protein Smoothie

It is officially fall...and in typical Midwestern fashion, the mornings have been starting off in the 40s and the afternoons are sunny and almost 80 degrees.  The weather coupled with the fact that pumpkin-flavored items hit the shelves over a month ago and Halloween candy has been out since the 4th of July can be a bit confusing.  In fact, I was ignoring all the Pinterest pumpkin recipes and trying to resist anything fall related until about a week ago when the night was finally cool enough for a bonfire.  Since then, I've experimented with a homemade pumpkin latte (not so great), a pumpkin apple crisp (recipe to come) and this amazing pumpkin smoothie!

Pumpkin Pie Protein Smoothie
1 cup unsweetened vanilla almond milk
1/2 cup canned pumpkin puree
1 frozen banana, chopped
1 scoop vanilla protein powder (I currently use EAS Lean)
1 teaspoon cinnamon or pumpkin pie seasoning
1/2 packet Stevia

Combine all ingredients in the blender.  Blend until desired consistency.  Top with whipped cream, if desired.

Wasn't that easy?!

Tuesday, September 3, 2013

Chickpea & Veggie Pasta

To save money on groceries, my husband and I been trying to incorporate more meatless meals into our weekly menu while still trying to remain creative and excited about dinner.  I love vegetarian meals but Scott can be a little harder to convince.

I love pasta but am always looking for ways to add more fiber & overall nutritional value.  I never thought beans and pasta would go together, but I know I've seen a few recipes on Pinterest and decided it was worth a try.  Scott was skeptical at first but I'm so glad we added them to this dish. 

Chickpeas add a great texture to this meal.  The best part is you can use any veggies, noodles & pasta sauce you'd like.  I think it'd be great with roasted tomatoes, spinach, garlic and olive oil.  Perhaps that is a post for a later day.


Chickpea & Veggie Pasta
2 zucchinis, diced
1/2 large onion, diced
1 can chickpeas, rinsed & drained
1 tablespoon olive oil
Salt & pepper, to taste
1/4 teaspoon crushed red pepper
1 tablespoon minced garlic
Oregano, to taste
Jarred pasta sauce
1/4 cup Parmesan cheese
Pasta noodles

Heat olive oil over medium heat.  Add onion and zucchini, season with salt and pepper, and saute 5 minutes.  Add garlic, crushed red pepper, oregano.  Mix in chickpeas.  Continue sauteing until vegetables are tender.  Meanwhile, cook pasta according to package directions.  When vegetables are tender, add pasta sauce & Parmesan cheese.  Heat through.  Serve over cooked pasta.

Monday, March 4, 2013

White Chocolate Mixed Berry Cheesecake Cookies

I love, love, love Subway's white chocolate raspberry cheesecake cookies.  Ever since I had my first bite one of those addicting treats, I've wanted to recreate the recipe at home but was never sure where to start.  Luckily, one of my favorite bloggers, Janetha at Meals and Moves, saved me the hassle.


White Chocolate Mixed Berry Cheesecake Cookies
1/2 cup (one stick) margarine
4 oz cream cheese
1/2 cup packed brown sugar
3/4 cup granulated sugar
1 egg
1 tsp extract
1 1/2 cups all purpose flour
2 tsp cornstarch
3/4 tsp baking soda
1/4 tsp salt
1 cup white chocolate chips
1 cup dried mixed berries

Preheat oven to 350 degrees.

Using a mixer, cream together margarine, cream cheese, sugars, egg, and vanilla.  In a separate bowl, combine flour, cornstarch, baking soda, and salt.  With mixer on low, slowly add flour mixture to the bowl. mix well.  Fold in white chocolate and berries.  Chill batter for 30 minutes.  Scoop dough by heaping tablespoons and drop onto prepared baking sheet.  Bake for 12 minutes.  Transfer to cooling rack and let cool completely before eating.

Friday, February 22, 2013

Pesto Shrimp & Garlic Couscous

Couscous is an underutilized pasta (yes, it is a pasta), at least in my world.  I was well into my mid-20s before I had even ventured to try it, although I thought it was fun to say (and spell) long before that.

If you have never tried couscous before, I highly encourage you to buy a box.  It is cheap and super versatile.  It has a very mild flavor, much like rice, so it easily adapts to tons of recipes.   

Why not give this couscous recipe a try? 

Pesto Shrimp & Garlic Couscous

1 1/4 cup uncooked couscous
1 cup chicken broth
1/2 cup water
1-2 teaspoons olive oil
1 teaspoon garlic powder 
1 tablespoon olive oil (or cooking spray)
2 cups broccoli florets
1 package (8oz) baby bella mushrooms, cleaned & cut in 1/2
1 onion, chopped 
1 tablespoon garlic, minced
1 bag (16oz) large, uncooked shrimp, peeled & deveined
1/2 jar pesto sauce 
Salt & pepper, to taste

Add chicken broth, water, olive oil, garlic powder, salt & pepper to sauce pan.  Bring to a boil over medium heat.  Add couscous.  Remove from heat and cover.  After 5 minutes, fluff with fork. 

Heat olive oil or cooking spray over medium in a large skillet.  Add broccoli, mushrooms,  onions, garlic, salt and pepper.  Saute until broccoli is bright green and onions have become opaque.  Add shrimp and cook until shrimp have just turned pink, about 3 minutes.

Add pesto to shrimp & veggie mixture before serving.  Serve over warm couscous.  

Monday, February 18, 2013

Crockpot Chicken Tortilla Soup

Truth be told, my husband is the chef in our household.  The man is a genius with knowing what seasonings & spices to use and definitely can handle himself around a grill.  He also owns three smokers, his prized possession being a Weber Smokey Mountain.  I think you have to be a male to understand.

Recently, he's been busy remodeling our bathroom, so I've been in charge of cooking.  Although I love it, I sometimes like to take the easy way out.  Crockpot cooking is fabulous!  And this recipe combines my three favorite things....Mexican flavors, soup and the crockpot.  Truly a match made in heaven!

Crockpot Chicken Tortilla Soup
2 large chicken breasts, frozen
4 cups low-sodium chicken broth
2 cups water
1 can black beans, drained & rinsed
2 cans Rotel
1 onion, diced
1 green pepper, diced
1 tablespoon minced garlic
2 teaspoons cumin
1/2 teaspoon cayenne pepper
Salt & pepper, to taste
Sour cream
Cheddar cheese

Corn Tortilla Strips
6 corn tortillas
Cooking spray

Add chicken breasts, chicken broth, water, black beans, Rotel, onion, green pepper, garlic, cumin, cayenne pepper, salt & pepper in crockpot.  Cook on low heat 6-8+ hours.  

Prior to serving, shred chicken breasts.  To do so, you can remove chicken from crockpot but chicken should be tender enough to shred in the crockpot.

At serving, top bowl of soup with sour cream, cheddar cheese, sliced avocado & corn tortilla strips*.  Hot sauce is also a great addition!

To make corn tortilla strips:
Heat oven to 350 degreens.  Cut corn tortillas into strips and place on a sprayed or lined cookie sheet.  Spray with cooking spray and sprinkle with salt.  Bake for 10-12 minutes until strips crisp.