Wednesday, September 28, 2016

Easy Flatbread Pizza


This simple recipe can be changed up according to your desired taste. Fast, easy, and oh so fine! :) 


- Whole grain baked Naan flatbread
- diced green onion
- Pizza sauce
- fresh spinach
- shredded or cubed chicken breast
- diced pineapple
- fresh mozzarella
- pepper

Toast the naan bread until slightly crisp. Preheat the broiler on high. Combine diced green onion with some pizza sauce and spread on the bread. Top with spinach, chicken, pineapple, and fresh mozzarella. Set pizza on a pizza pan and put under broiler until mozzarella begins to melt. Remove, sprinkle with a little bit of pepper and enjoy! If you'd like a printer-friendly version of this recipe, Click Here

"Stop saying I wish and start saying I will!" - Anonymous

Tuesday, September 20, 2016

Sausage and Spinach Spaghetti Pie


A great recipe is one where you can add, substitute, or remove any ingredient you desire. This spaghetti pie was made with brown rice pasta, making it not only tasty, but gluten free as well!


- 8 oz. uncooked spaghetti (I used gluten-free brown rice pasta)
- 2 eggs, lightly beaten
- 6 oz. mild Italian sausage
- 2 cups chopped tomatoes
- 3/4 cup chopped onions
- 6 oz. fresh spinach or power green mix
- salt and pepper to taste
- 1 cup shredded cheese (I used Mexican 4-cheese blend), divided
- cooking spray

Place an 8 or 9-inch round cake pan in the oven. Preheat oven to 500 degrees (while leaving the pan inside the oven).  In a large saucepan, bring water to a boil and add spaghetti. Cook about 8 minutes until almost done. Drain. Place eggs in a large bowl and add hot pasta, tossing to coat.

In a large skillet, cook sausage until browned, stirring to crumble. Add tomatoes, onions, and cook for 1 minutes. Add spinach, salt and pepper, and 1/2 cup of the cheese, cooking until most of the liquid is evaporated. Combine sausage mixture with spaghetti. Remove cake pan from the oven (using oven mitts) and spray with cooking spray. Add pasta mixture to the cake pan and sprinkle remaining 1/2 cup cheese on top. Bake for 18 to 20 minutes. Remove pan from oven and cut spaghetti pie into wedges. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"The best preparation for tomorrow is doing your 
best today." - H. Jackson Brown, Jr. 

Thursday, September 8, 2016

Candy Corn White Chocolate and Pecan Cookies


Bring on fall! Having always been a fan of candy corn, when I saw this recipe, my mouth immediately started watering. With the addition of white chocolate and pecans, it tastes more like a heavenly chewy candy bar as opposed to a cookie. The only drawback is, you're not going to lose weight by eating these. But to mimic a lot of people who love to indulge themselves with the good things in life (that maybe aren't so good for you)... YOLO!


- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 TBS vanilla
- 2 cups flour
- 2 tsp. corn starch
- 1 tsp. baking soda
- pinch of salt
- 1 1/2 cups candy corn
- 1 cup white chocolate chips
- 1/2 cup chopped pecans

Preheat oven to 350 degrees. In a large mixing bowl, combine first 5 ingredients (down to vanilla). Mix until light and fluffy. In a separate bowl combine the flour, corn starch, baking powder, and salt. Add the flour mixture to the cookie batter and once incorporated, add the rest of the ingredients. Scoops mounds of cookie dough onto an ungreased baking sheet lined with parchment paper. Bake for 10 minutes until the edges have set and tops are beginning to set. (They harden as they cool and you still want them heavenly... or chewy. :) Let cool and enjoy!! If you'd like a printer-friendly version of this recipe, Click Here.

NOTE: For thicker cookies, refrigerate batter for 3 hours before baking.

"Cookies make the world a better place." - Anonymous