Tuesday, February 24, 2015

Cauliflower Cheese Sticks


Pass the cheese sticks please... and don't stop with one! These guilt-free, healthy, cauliflower cheese sticks are a delight! Using cauliflower to make pizza crust or bread sticks is a snap and so delicious, you won't even know they're low calorie!


- 1 large head of cauliflower (about 4 cups after pulsed in a food processor until cauliflower looks like rice)
- 4 eggs
- 3 cups low-fat shredded mozzarella cheese, divided
- 2 tsp. oregano
- 1 tsp. salt
- 1/2 tsp. pepper
- rosemary (optional)

Preheat oven to 425 degrees. Spray a large cookie sheet or pizza pan with Pam cooking spray. Cut up cauliflower into florets and add to food processor. Pulse until cauliflower resembles rice. Place cauliflower into a microwave-safe bowl and microwave for 5 minutes. Drain cauliflower, getting out excess moisture (or pat with paper towels removing excess water). Place cauliflower in a large bowl and add eggs, 2 cups of the mozzarella cheese, oregano, salt, and pepper. Combine and place the mixture on the greased cookie sheet. Form into a large rectangle (for cheese sticks) or a circle (if you're using this for a pizza crust). Bake for about 30 to 35 minutes, until the cauliflower is golden brown. Once golden brown, remove and sprinkle on remaining 1 cup of mozzarella cheese. Place back in oven for another 5 minutes or until cheese has melted. Remove and let cool slightly. Sprinkle with fresh rosemary if desired, slice, and enjoy!!! If you'd like a printer-friendly version of this recipe, Click Here.

"The cause of most of man's unhappiness is sacrificing what he wants most for what he wants now." - Gordon B. Hinckley

Monday, February 23, 2015

Pea Pesto with Prosciutto


These bright little baguette appetizers topped with pea pesto and prosciutto make a delicious and nutritious snack for a get-together or for your own enjoyment!


- 1, 8 oz. bag of frozen green peas, thawed and drained
- 1 cup packed fresh basil leaves
- 2 Tbs olive oil
- French bread baguette, cut into 1/2-inch slices and toasted (my mixture used about 18 slices)
- Part-skim ricotta cheese
- 1/2 oz. very thinly sliced prosciutto, torn or cut into pieces
- black pepper

Combine green peas, basil, and olive oil in a food processor. Pulse until the mixture becomes smooth. Place a tablespoon of pea pesto on a slice of the french bread baguette and top with a little piece of prosciutto and 1 tsp. ricotta cheese. Sprinkle with pepper and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"If you can't stop thinking about it, don't stop working on it." 
- Anonymous 

Friday, February 20, 2015

Spinach Mozzarella Patties


A very quick and healthy meal in about ten minutes? I've got this! So easy yet so flavorful. If you're running low on time but don't want to reach for something unhealthy, this recipe is for you!


- 1, 10 oz. box frozen spinach, thawed and drained
- 1 egg white
- 1 whole egg
- 1 green onion, diced
- 1/2 cup part-skim mozzarella shredded cheese
- 1/2 cup Panko (Japanese bread crumbs)
- 1/4 tsp. creole seasoning or red pepper flakes (optional)
- 1/2 tsp. coarse salt
- 1/2 tsp. garlic powder

Combine all ingredients until well blended. Form into four spinach patties. Placed spinach patties in a large skillet sprayed with Pam cooking spray, over medium-high heat. Cook for four to five minutes on each side (the patties should have a nice golden-brown crust on each side). Remove and serve immediately. Sprinkle with mozzarella and tomato pieces or enjoy on a low-point hamburger bun! If you'd like a printer-friendly version of this recipe, Click Here!

"Shoot for the moon. Even if you miss, you'll land among the stars!"
 - Les Brown 

Wednesday, February 11, 2015

Pineapple Chicken


Savory and sweet is the perfect combination for this pineapple chicken entree. Nothing could be better, except maybe topping it off with a bit of fresh cilantro! Good eats!


- 2 Tbs butter
- 3 Tbs ketchup
- 2 Tbs light brown sugar
- 2 tsp. flour
- 2 Tbs vinegar
- 1/2 tsp. soy sauce
- 1/4 tsp. Worcestershire sauce
- 3/4 cup crushed pineapple, drained (divided)
- 1/4 cup pineapple juice
- 1 tsp. Splenda
- 3, 4 oz. skinless boneless chicken breasts
- fresh cilantro 

Preheat oven to 400 degrees. Melt butter in a saucepan over medium-high heat. Stir in ketchup and brown sugar. Whisk flour and vinegar together until smooth and add to sauce pan once brown sugar dissolves. Add soy sauce, Worcestershire sauce, a half cup of the crushed pineapple, pineapple juice, and Splenda. Arrange chicken in baking dish and pour pineapple sauce on top. Place in oven, and bake for 25 minutes. Remove chicken and place on three plates, spooning pineapple mixture over the top. Sprinkle with a little fresh cilantro and divide the fourth cup leftover crushed pineapple on each plate of chicken. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here

"Don't listen to what people say; watch what they do." - Anonymous