Tuesday, January 12, 2010

Grilled Salad Pizza

The mustard makes this a little...different but it's way good! I will definitely be making this again. We both loved it!

1 package dry yeast (about 2 1/4 tsp)
2/3 cup warm water (100-110 degrees)
3 1/2 tsp. olive oil, divided
1 cup whole wheat flour*
2/3 c. all-purpose flour
1 tsp. sugar
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. dried thyme
Cooking spray
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) chopped trimmed arugula
1 1/2 cups chopped seeded tomato
1/4 cup chopped fresh basil
1 1/2 tsp Dijon mustard
1 (14 ounce) can artichoke hearts, drained and chopped

1. Dissolve yeast in 2/3 cup warm water in a large bowl, and let stand 5 minutes. Stir in 1 1/2 tsp. oil. Combine flour, sugar, salt, oregano, and thyme. Add to yeast mixture; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes--don't use a mixer! it's a good workout!)

2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in size (press two fingers into dough. If indentation remains, dough has risen enough). punch dough down; cover and let rest 5 minutes. Divide in half. Roll each half into a 9-inch circle on a floured surface.

3. Heat a grill pan over medium heat (I don't have one so I just used a skillet and cooked it for less time). Coat pan with cooking spray. Place one dough portion on pan; cook 10 minutes. Turn dough over; sprinkle with 1/4 cup mozzarella and 2 tablespoons Parmesan. Cook 10 minutes; remove from pan. Repeat procedure with remaining dough and cheeses.

4. Combine 2 tsp oil, arugula, and next 5 ingredients in a medium bowl. Spoon 2 cups salad onto each pizza crust using a slotted spoon. Cut each pizza into 4 wedges. Serve immediately.

Calories (for half a pizza): 357 (*it actually may be slightly different because i substituted a cup of whole wheat flour for white flour).

Sunday, January 10, 2010

Southwest Chicken Roll-Ups

I really liked these--the chicken was so moist! Here are the FEW ingredients you need!

4 chicken breast halves (I used fresh--I've found that I'm not the best at baking chicken that's been frozen then thawed--it's too dry)
4-6 T. 1/3 less fat cream cheese (it's about 3 ounces)
4 T. picante sauce
4 cilantro sprigs
1/2 c. Italian bread crumbs.

1. Preheat oven to 350 degrees. Place a chicken breast between two sheets of heavy-duty plastic wrap and using a meat mallet or rolling pin, pound meat until about 1/4-inch thick.

2. Place a tablespoon of cream cheese and a tablespoon of picante sauce on chicken along with a sprig of cilantro. Roll up chicken starting with narrow end (like a jelly-roll, however you may not be able to fold in the sides).Put 1-2 toothpicks in to hold the chicken in place.

3. Dredge in breadcrumbs and place on a baking sheet sprayed with non-stick spray. Lightly spray rolls with cooking spray. Bake for 20 minutes or until chicken is done (I ended up doing mine for about 25 minutes).


Friday, January 8, 2010

Southwestern Falafel with Avocado Spread

Steven and I surprisingly really liked this one! Steven even said he'd eat it again. I usually don't post something if Steven will only eat it the one time I make it :)


1 (15 ounce) can pinto beans, rinses and drained
1/2 cup shredded Monterey Jack cheese
1/4 cup finely crushed tortilla chips
2 T. finely chopped green onions
1 T finely chopped cilantro
1/8 tsp. ground cumin
1 large egg white

Instructions are below the spread

Avocado spread:
1/4 cup mashed peel avocado
2 T finely chopped plum tomato
1 T finely chopped red onion
2 T. fat-free sour cream
1 t. fresh lime juice
1/8 tsp. salt

Combine everything together for this; set aside

2 (6-inch) whole wheat pitas, cut in half crosswise

To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and the rest of the ingredients; stir until well combined. form into 4 (1/2-in thick) oval patties.
Heat 1 1/2 tsp. canola oil in a large non-stick skillet over medium-high heat. Add patties; cook 3 minutes on each side or until patties are browned and thoroughly heated.

Place one patty in each pita half. Spread about 2 T avocado spread over patty in each each pita half. Makes 4 servings.

Calories per serving: 281; Fat 9.5 (sat 3.4g, mono 3.9g, poly 1.5g)Protein 12.2 g; carb 37.4; fiber 5.9 g

Monday, November 2, 2009

Another Sweet Potato Recipe...

This is probably one of my favorites and yes, it's with sweet potatoes again! What can I say? They're sooo good!

Anyway, this one is super simple and goes great with anything. We had it with our grilled shrimp last week and it was good.

Preheat oven to 375
Peel and cube a sweet potato and place in mixing bowl
Cut raw turkey bacon strips into small pieces and place in bowl (you can do however much you like--for one big potato I think I did about 4 pieces)
Add about 1/2 cup chopped walnuts to bowl.
Add some salt or season salt (opt) to taste

Drizzle vegetable oil over ingredients--probably about a teaspoon or so, maybe more (sorry, I am HORRIBLE at writing recipes!!)
Just enough to lightly coat everything.

Spread everything onto a cookie sheet. Bake in oven for about 25-30 minutes or until potatoes are soft. Enjoy!!

Tuesday, October 6, 2009

Sweet Potato Fries

I made these a long time ago but have been recently craving them so we've had these fries twice in the past week or two! Super easy!

2-3 sweet potatoes
olive oil
garlic powder
season salt (opt.)

Preheat oven to 425 degrees.
Peel potatoes. Cut into fries (about 2" long and 1/4-1/2 " wide) (not like potato wedges, they get too mushy when they're too big). This is a time-consuming process so plan ahead. Sweet potatoes are also very hard to cut so be careful! My dad said he heard that you can bake the potatoes for a few minutes to soften them up and then cut them. I've never done this so if anyone tries it, let me know how it turns out!

Put potatoes in ziploc bag or a bowl and drizzle with olive oil until they're "glistening". Shake/move around to coat well. Add seasoning/spices.

Spray a baking sheet with cooking spray. Line fries on sheet as evenly as possible.

Bake for 15 minutes, then flip as many as you can with a spatula :) Bake for another 15-20 minutes.

I like to broil mine for a minute or two. Keep a close eye on them though because they burn very easily!!

*Don't be afraid if some potatoes come out black or very dark. Because of the sugar in sweet potatoes, they're going to burn a little bit easier. I kind of like burnt stuff so it doesn't bother me :)

Grilled Veggie Sandwiches

I can't remember where I got this recipe from and I know I've posted it on our blog before but it's one of our favorites!


1 zucchini
1 yellow squash
1 red bell pepper
1 red onion
feta cheese crumbles (I like the Athenos Garlic and Herb brand)
teaspoon fresh lemon juice
2 cloves of garlic, minced
1-2 T. light mayo
olive oil
focaccia bread

Slice squash and zucchini length-wise. Slice onion into rings. Slice bell pepper into strips.
Brush all vegetables with olive oil. Place on hot grill and grill until tender.
In a small bowl mix garlic, lemon juice, and mayonaise.
Cut bread into quarters and slice, brush with olive oil then grill for 20-30 seconds on each side. Spread mayo mixture (if too runny, add a little bit more mayo) on bread, add some feta cheese crumbles onto the bread (to help the crumbles stay on, you can put the cheese on the bread while it's grilling to help it melt some) then top with veggies!


Friday, September 4, 2009

Baked Sesame Chicken

Okay, this is NOT your panda express sesame chicken but it's still super delicious! I would definitely recommend using fresh chicken breasts though if you can get them on sale. It makes the chicken much more moist. Anyway, here it is. I'm doing most of these recipes from memory so if I go back in and change something, it's because I forgot an ingredient or put in a wrong measurement but for the most part, it's not going to be anything that ruins the recipe!

1 1/2 lb boneless, skinless chicken breasts, cut into 2" pieces
1 egg, slightly beaten
1 T. sesame oil
2 T. canola oil
1/4 tsp. black pepper
1/2 tsp. salt
1 T. light soy sauce
1 T. water
1/4 c. sesame seeds
oat bran--I can't for the life of me remember how much you need but it doesn't really matter. I ended up using an entire package of sesame seeds and probably 1 cup of oat bran because I was really covering the chicken breasts in it!

Preheat oven to 350 degrees

In a shallow bowl mix egg, sesame oil, canola oil, pepper, salt, water, and soy sauce. In a separate shallow powl, mix sesame seeds and oat bran.

Dip chicken in egg mixture then dredge in oat bran/sesame seed mixture.
Place in non-stick pan and bake for 30 minutes.

We served it with some fresh green beans and both loved it!! I'm super picky about baking chicken because it can tend to be dry and chewy but this one was very moist.