Mini Pita Pizzas

MINI PITA PIZZAS


I am guessing that we are not the only family that has a love affair with pizza? My kids would literally eat it every single day! (Who am I kidding, so would I!!) So, with this recipe we can eat it and not feel crappy afterwards! My kids love it with or without the veggies.. it was a fight at first with vegetables, but now they don't even question them!! (Most of the time. KIDS ARE KIDS!! Sometimes they just want to argue ;) )

So, give these a try and I promise they won't disappoint!

Ingredients:

• 100% Whole Wheat Mini Pitas
• Olive oil
• Shredded Part Skim Mozzarella Cheese
• Natural Pizza Sauce
• Any veggies!!!!   I have used sauteed mushrooms, spinach, red peppers, garlic, red onions, fresh tomatoes and basil.  You can also experiment with sliced chicken, ground turkey, ect.

Arrange pitas on a cookie sheet and lightly brush with oil.  Top with pizza sauce, veggies and mozzarella.  Bake on 400 degrees until cheese is melted.  Enjoy as an appetizer, snack or meal!  We serve with a big side salad!

Pappy's Stew

Oh my goodness. This is a GREAT recipe for some YUMMY SOUP!! So, there is a story behind the name! My dad makes the best cabbage soup ever! Well, none of us would ever try it when we were kids because #1- the name! (who wants to eat cabbage, right!??) and #2- because of the smell of it cooking!!! Cabbage has an 'odor' while it cooks, enough said! LOL!  But, as I got older and braved up the courage to taste it, I fell in love! It is AWESOME! So much flavor and great on a cold day! So, when my dad made it one day when we were at my parent's house visiting I knew that I didn't want to tell my kids it was "cabbage soup" so we told them that it was Pappy's Stew. They were all excited about that one!! So, they tried it and loved it! Ate the whole bowl and asked for more. They request Pappy's Stew weekly and that is no exaggeration! I am actually planning to make it for dinner tonight!! It is filling, so healthy and doesn't make you feel guilty after eating it! Give it a try!! It is worth it all the way!!


Pappy's Stew

1/2 Head of cabbage, chopped

1/2 bag of baby carrots

1 onion, sliced thin

3-4 potatoes, peeled and cubed

2-3 cups of water (until soupy!)

1-2 cups cubed ham

1 stalk celery, chopped (optional)

2 cups chicken broth (maybe more, add for flavor)

salt to taste

pepper to taste

Put everything in a big pot together and let simmer on the stove until ready to eat! It's soup, so the longer it sits together, the better it tastes!

You can really put anything in it you would like!! It is just a great base for a yummy soup! 

Zucchini Lasagna

Okay!! So, last night it was so cold and icky outside that I knew that we needed a warm, yummy, hearty meal!!! BUT, I also like to know that it isn't going to break all of the hard work that I do with my workouts and also with my clean eating for myself and my family! I have had this once before and it was yummy, but it has been awhile! So, I changed up last night's dinner plans and decided to make the Zucchini Lasagna again for my family!  SUCCESS!! I mean it was so delicious! I forgot how good it really is! I mean, after ONE BITE my four year old was telling my husband and I how YUMMY it was for her tummy and she wanted it for breakfast the next morning!! That is definitely music to any momma's ears! Healthy food can taste great! Just make it right!!  My husband loved it and my six year old (who gave me grief BEFORE trying it) ended up loving it too! WIN WIN!!
So, on to the recipe!!!

Zucchini Lasagna

Ingredients:

• 1 onion finely chopped
• 1 lb of lean ground turkey
• Sea Salt and Black Pepper to taste
• 1 tsp garlic powder
•  4 small zucchini, sliced lengthwise
• 24 oz of low fat cottage cheese 
• 1 jar of no sugar added spaghetti sauce (I use whatever I find that is organic)
•  1 cup low fat mozzarella cheese

Directions:

• Preheat Oven to 350 degrees
• Combine onion, ground turkey, salt, pepper, garlic powder in a skillet and brown turkey until no longer pink.
• Layer Zucchini in the bottom of your pan, then spread a layer of cottage cheese, then a little bit of mozzarella cheese, follow that with a layer of ground turkey mixture, spread a layer of sauce on top.
• Repeat this over again.  Then layer one final row of zucchini on top and cover with sauce and a little sprinkle of mozzarella cheese.

• Cover with foil and bake in the oven for approximately 1 hour.
• Remove the foil and continue to bake for 10 more minutes then remove from oven and let stand for 10 minutes.

Yes it will be a little bit runny due to the water in the zucchini, sauce and the cottage cheese.  I used a slotted spoon to scoop out the lasagna which allows the liquids to stay in the dish. 

It is honestly amazing!  I hope you enjoy it!!!

I know we will be having this as a weekly meal!! It is THAT GOOD!!! 

CHILI- the healthy version!

THE BEST CHILI EVER!

Okay, so as soon as fall gets here I am all about soup! I want it all the time! A different kind every night of the week. No joke! How many of you feel the same way? So, chili is something that I have made for years. I have tried so many different recipes and each one that I have tried is good in its own way, but this one… MAN, I FINALLY nailed it! I made a cleaner version of chili that is so delicious that you won't even notice the missing fat content! I've tweaked it to perfection! Now, try it and let me know what you think!

MY FAVE CHILI RECIPE!!

1 pound lean ground turkey

1/2 pound chicken breast

1 59 ounce 'bottle' of tomato juice

1 big can of tomato sauce

1 1/2 cups chopped onions

1/2 cup chopped celery

1/4 cup chopped green pepper

1/4 cup chili powder

2 tsp ground cumin

1 1/2 tsp garlic powder

1 tsp salt

1/2 tsp ground black pepper

1/2 tsp dried oregano

1/2 tsp white organic sugar

1/8 tsp ground cayenne pepper

2 cans dark kidney beans (RINSED!)

So, this is how I make mine. I will give you a few other 'options below!! I put the ground turkey and chicken in the crockpot and cook it for 4-5 hours on low when it is NOT frozen. If it is frozen meat, then I will cook it on high for about 5 hours.  In a big pot combine all of the other ingredients and cook on low/simmer for about 2 hours. I usually chop all of the veggies in a food processor. My family and I like everything chopped really fine. My kids don't like to see 'chunks' of veggies in their soup.. So, puree or chop very fine and they will never know!! After the meat is cooked, chop it up and shred the chicken then add it to the pot of sauce. Cook on low for about another 30 minutes then...Ready to go!!! :) Remember, the longer chili sits together the better it tastes!!

*I just put the chicken in there to try it and I LOVE it this way! It adds something and it is so good!!*

Layered Hummus Dip

Layered Hummus Dip!

This recipe is simply amazing. It is so addicting and you don't have to feel guilty for it! I was recently at an amazing leadership retreat and one of my friends made this dip. I seriously couldn't stay away from it. It is simple to make and everyone will love it. Great to bring to a party or to have on hand when you get company. Be prepared to have it go fast!

Butternut Squash Soup

Butternut Squash Soup 

Total Time: 1 hr.
Prep Time: 15 min.
Yield: 6 servings

Ingredients:
2 Tbsp. olive oil
3 medium onions, chopped
4 cloves garlic, finely chopped
1 medium butternut squash, peeled, seeded, cut into 1-inch pieces
5½ cups low-sodium, organic vegetable broth
1 tsp. crushed red pepper
3 fresh thyme sprigs, leaves removed and chopped, stem discarded, divided use
Sea salt and ground black pepper (to taste; optional)
6 tsp. nonfat plain yogurt

Preparation:
1. Heat oil in large sauce pan over medium-high heat. Add onions; cook, stirring frequently, for 8 to 10 minutes, or until translucent.
2. Add garlic; cook for 1 minute, or until tender.
3. Add squash, broth, and red pepper. Bring to boil. Reduce heat; gently boil, covered, for 25 to 30 minutes, or until squash is soft. Remove from heat. 4. Place soup in a blender or food processor, in 4 or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth.

5. Return soup to sauce pan over medium heat. Add 1 tsp. thyme; cook, stirring constantly, until soup is hot.
6. Season with salt and pepper if desired.
7. Ladle soup into 6 serving bowls. Garnish each with 1 tsp. yogurt, and sprinkle all with remaining 2 tsp. thyme.

Pumpkin Dip

PUMPKIN DIP!

Fall is in full swing!! The air is crisp, the leaves have changed colors and now we are waiting on Thanksgiving!! 

This is a cleaned up recipe of pumpkin dip! It is so good and no one will even know that you didn't use added 'stuff' in it!!

1 can of pumpkin puree

1 cup plain, nonfat greek yogurt

1/2 cup honey

1 tsp. pumpkin spice

1/2 tsp. cinnamon

Mix this all together in a blender and serve chilled!  You can serve with fruit and cinnamon whole grain pita chips!