Cauliflower Pizza Bites

I can't take credit for this recipe. I can't take credit for most of the recipes on my blog but I'm happy to attribute and pass along. I have to admit I ate the whole batch of these that I made. Steve had one bite and said they were good, but he had fries and a grilled cheese on his plate. If I could have, I would have eaten that too. I love the cauliflower rice idea. I think I will be using this in a couple different applications from now on. This recipe can also be found here: http://www.damyhealth.com/2012/03/cauliflower-pizza-bites/ A big thank you to Jamie for sharing this!

Ingredients:

• 2 Cups Grated Cauliflower (washed, dried and grated using a food processor or cheese grater by hand until rice-like or thinner – Note – Approximately one head of cauliflower)
• 1/4 Cup Egg Whites
• 1 Cup 1% Cottage Cheese (drained)
• 1 Tsp Oregano
• 2 Tsp Parsley
• 1/4 Tsp Garlic Powder
• 1 Tbsp Coconut Oil (Optional)
• 1-2 Tbsp Frank’s Hot Sauce (Optional)

Directions:

1. Pre-heat your oven to 450 F.
2. Using a healthy cooking oil spray your mini muffin tin.
3. In a hot frying stir fry the “cauliflower rice” until the cauliflower is slightly translucent (about 6-8 minutes). Place in a bowl and let cool.
4. Place all other ingredients the food processor and blend until smooth.
5. In a bowl combine both the “cauliflower rice” and blended ingredients. Mix completely.
6. Evenly spoon mixture into your muffin tin molds. Press pizza dough down evenly and firmly (*The pressing down firmly is very important to make sure these stick together).
7. Place in your oven and bake for 25-30 minutes.
8. Remove the pizza bites from the oven and let set until cool (This is also very important – let these pizza bites set in their pan for 5 – 10 minutes before removing – If you take them out while they are too hot they will break).
9. Once cool remove from muffin tin (either by tipping them out OR by running a thin knife down along the side and popping them out).
10. Use organic, natural pizza or pasta sauce for dipping (or make your own sauce- Simple Marinara Sauce link).
11. Enjoy!

*A little change I made was to use regular sized muffin tins, and I might add an extra egg white next time, just to help them stick a little more. 

Stuffed Tomatoes

Today it's all about Mare's lunch! I was pleasantly surprised with the outcome of this one. Today was one of those days when you don't feel like you have anything in the house to eat. Today is the day before our grocery trip. I especially am feeling it because I don't eat cereal and toast 24/7 like my hubby and my kids do. I choose to eat on the cleaner side. This is what I came up with for lunch:

1 egg white
1 whole egg
1 med. tomato cut in half and gutted
salt and pepper to taste

Preheat oven to 400. Beat egg white and egg season with salt and pepper, a little Italian seasoning might be good too. Here is a little trick I learned after a bit of a mess, cut the underside of the tomato so it has a 'foot' and it is more stable. This will keep your egg from spilling out. You can salt and pepper your tomato halves before you add the egg. Pour half the egg mixture into each tomato. Bake for 30 minutes. I sprinkled a touch of Parmesan when they were done. Perfection!

*I have to be honest I tried to bake it at 350 for 30 minutes but the egg was still runny so then I turned it up to 400 and left it in for another 15 mins. Just check your eggs to make sure they are cooked to your liking, maybe start at 25 mins then check them. Let me know what works best.

Kale Chips

I know you've all been worried sick about Steve's well being and his nutrition. I assure you that he has been eating just as well as when I was posting regularly. I am so happy to be back and I feel like in a small way this is a calling of mine. I know these are not gourmet recipes nor are they recipes that are exclusive to this blog, but I love sharing them with you! This one is a brand new discovery for me, kale chips. I am trying to eat clean and made these to help with those crunchy cravings. Don't worry though, this will not turn into one of those healthy food blogs. If it's good, healthy or not it will be here.

1 bunch kale
1 tablespoon olive oil
salt to taste

Preheat oven to 275. Cut kale leaves from stalks. I like to do this by folding them in half and cutting them out. Then break the leaves into bite sized pieces. Rinse and dry thoroughly. Place in a large bowl and toss with the oil until well coated. Sprinkle lightly with salt. Bake for 30 mins or until just starting to turn brown. Enjoy! And I promise you will!

A word of caution: Though these are addictive and super healthy, they will leave a TON of green in your teeth.

Butternut Squash Soup

This one I discovered while making Rachael Ray's Butternut Squash Mac and cheese. The butternut was the base instead of the white sauce, sounds weird but it's so good. When I tasted the butternut base I just about fell over! Totally worthy of its own meal. It's the perfect thing on a cold, rainy autumn day.

1 butternut peeled, and cubed

1 Tbs olive oil

2 Tbs butter

1 Tbs dried Thyme (2 Tbs fresh chopped)

1/2 medium onion

2 cups chicken broth

1 cup cream or half and half

salt to taste

Boil the squash in a large pot, salt the water well. Heat the oil and butter in a small skillet and grate onion directly into the pan, let simmer until onion gets soft. When squash is tender drain and mash with a masher, I always keep a little cooking liquid in to make it a little smoother. Add onion and oil mixture, broth, thyme, and cream, check the seasonings, add more salt if needed. Let simmer until ready to eat. Top with parmesan or cheddar cheese. 

Shortbread Chocolate Chip Cookies

I debated on wether or not to post this cause seriously these cookies are out of this world delicious! I love how they are buttery (oh so buttery) and the texture is so different than a traditional chocolate chip cookie. Granted it doesn't make a monster batch but it is heaven in your mouth! My favorite part of this recipe is you can chow on the dough with no worries of food poisoning, there are no eggs!
I got the shortbread recipe from foodnetwork.com so thank you to them!

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup plus 2 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup (2 sticks) unsalted butter, room temperature, cut into chunks
• 1 teaspoon water
• 1 cup Hershey's special dark chocolate chips 

Directions

Preheat the oven to 375 degrees F.

Add flour, salt, powdered sugar, to a mixer or food processor. Then add vanilla, butter, and water. Pulse or mix just until a dough forms. (At this point you can wrap the dough and chill then cut into cookies or you can move on to the next level, oh yeah!) Add the chocolate chips and mix well. 

Roll teaspoon size balls and place on a cookie sheet about 2 inches apart. Gently press the dough flat. Bake for 12-14 minutes rotating half way through cooking time. Cookies are done when they turn a little brown around the edges. Place on cooling rack and wait 5 minutes, if you can...

Tips: Store in airtight container for up to a week or freeze uncooked log for up to a month. Also, use the freshest ingredients possible for the best tasting cookies.

Crock Pot Lasagna

I got this recipe from a friend and was skeptical because I thought noodles would be mushy after being in the crock pot. Nope. They were perfect!

1 lb ground beef cooked
1 (26 oz) jar spaghetti sauce
1 (16 oz) bag shredded Mozzarella cheese
1 (8 oz package of bow tie pasta (I used elbow mac)
1 (12 oz) container cottage cheese

Cook noodles 2 minutes short of package recommended time. Brown meat and combine with sauce. In crock pot layer 1/2 each of meat mixture, pasta, cottage cheese and shredded cheese. Repeat with second half of ingredients. Cover and cook on high for 3-4 hours.

Tzatziki Sauce

Oh wow! There goes my new year goal to post every week, SHOOT! I will post two recipes just to make up the numbers.

This Greek sauce is so delicious! I had it at a little place called Pita Pit a long time ago,  I couldn't get enough, little did I know it's a cinch to make! Now I can have it any time. It goes really well with grilled Eggplant.

1 1/2 c plain yogurt (you can use Greek yogurt if available)
1 cucumber grated fine and squeezed well, make it as dry as you can
1 clove garlic minced or grated fine
salt and pepper to taste

Mix all ingredients and let chill, if you can wait that long.


Grilled Eggplant


1 eggplant peeled and sliced (about half inch thick slices)
olive oil
salt and pepper

Brush slices with olive oil and sprinkle with salt and pepper. Grill for 5 minutes each side or until tender. Serve with fresh tomato slices and Tzatziki sauce

*A friend of ours thinned out some Pesto with olive oil and then grilled his. This is so versatile, if you have ideas or have done something different share with us!