Beef Empanada

Totally easy. Totally fattening. Totally delicious.

Pre-heat oven to 425 degrees.

Ingredients:
1 lb. ground beef
1 cup Salsa
1 can of black beans, drained
1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 cup Shredded Mexican cheese

Directions: Brown meat and drain. Stir in salsa and beans. Place one crust on baking sheet and top with meat mixture. Cover with cheese and remaining crust. Seal edges. Bake for about 15 - 20 minutes. Let cool five minutes before serving.

Crockpot Jambalaya

I made this for dinner on Monday and we are still eating leftovers! I don't know a lot about jambalaya, but in my non-educated opinion, this was pretty darn good- and very healthy!

Ingredients:
1 lb. boneless chicken breasts, cubed
1/2 pound cooked turkey sausage, sliced
1 lb. frozen, ready-to-eat shrimp
1 medium onion, chopped
1 green bell pepper, chopped
1 can diced tomatoes (I forgot to buy these at the store we went without this ingredient!)
1 cup chicken broth
2 tsp. dried oregano
2 tsp. cajun seasoning (we use Tony Chachere's)
1 tsp. hot sauce (I also forgot to buy this!)
2 bay leaves
1/2 tsp. dried thyme
2 cups cooked rice

Directions:
In a crock pot, combine chicken, tomatoes, onion, green pepper, and chicken broth. Stir in oregano, cajun seasoning, hot sauce, bay leaves, and thyme. Cover and cook on low for 7 hours or on high for 3 hours. Stir in thawed shrimp and sausage, cover, and heat until sausage and shrimp are warm. For me it took an extra 20 minutes or so on high. Discard bay leaves and spoon mixture over rice to serve. If you want a shortcut on the rice, buy the boil in a bag kind. We used one bag of brown rice mixed with one bag of white. It was SO lazy but SO incredibly convenient!

Also, with Scarlett as my inspiration, I'm adding a new label to our blog- "Healthy." I will go back and label some of the recipes.

Turkey Burgers

Our blog was looking a little lonely so I decided to post what I made for dinner tonight. Nothing too fancy, but a pretty delicious take on a turkey burger! I served these on whole grain sandwich thins with baked sweet potato fries on the side. Josh even gave them 2 thumbs up! I think you could easily make these into meatballs for sliders or pasta as they have a slight Italian twist and are very tender.

Ingredients:

• 1 pound ground turkey (I used Jenni-O 93/7 fat content for a little more moisture, I think 99% lean may be a little dry)


• 1 egg, lightly beaten
  


• 2 Tablespoons Italian bread crumbs


• 2-3 Tablespoons finely chopped onion


• 1 1/2 Tablespoons parsley


• 2 garlic cloves, minced


• 1 Tablespoon Worcheshire sauce
  


• 1/2 teaspoon salt


• 1/4 teaspoon pepper


• 1 red onion, cut into rings (optional)
  


• 4 slices of cheese (I used reduced fat colby-jack)

Directions:

Mix turkey, egg, breadcrumbs, onion, parsley, garlic, worcheshire, salt, and pepper in a large bowl until combined. Divide into 4 portions and shape into patties.

Spray a non-stick skillet with cooking spray. Cook over medium heat, flipping once until internal temp reaches 180 degrees. (You can also grill them if you are not out of propane like me).

While burgers are cooking, put a teaspoon or two of olive oil in another non-stick skillet and heat over medium heat. Add onions and cover. Stir periodically and cook until tender and carmelized, about 10 minutes. (Optional step but delicious!)

When burgers and onions are cooked through, place a spoon-full of onions on each burger and then top with a slice of cheese. Cover and allow to melt.

Place on bun with desired toppings (Awesome with BBQ sauce)!

Hope you enjoy!

Baby Greens Top Pork Chops

This is recipe that was in a Wednesday newspaper supplement - I love this publication b/c it has recipes, coupons, and ads (which I use for price-matching). This is the first time I have actually used one of these recipes, and it turned out great! I paired this entree with roasted potatoes.

Ingredients:
2 3/4-lb pork chops, 1/2 inch thick
2 teaspoons olive oil
2 medium garlic cloves, crushed
2 ounces washed, ready-to-eat baby arugula OR any type of firm lettuce (about 2 cups)
2 tablespoons reduced-fat vinaigrette
Salt and freshly ground pepper

Instructions:
Remove fat from pork.
Heat oil in a non-stick skillet over medium-high heat.
When very hot, add pork. Cook 2 minutes, turn, add garlic to pan and cook 2 more minutes. If you want your pork well-done, cook longer.
Remove pork chops to individual plates.
Salt and pepper cooked sides.
Remove skillet from heat and add arugula and vinaigrette.
Toss well. The leaves should be warm but still firm. Spoon leaves over pork.
(Makes 2 servings)

Hodgson Mill Veggie Rotini Quick and Zesty Pasta Salad

I needed a simple salad recipe for a potluck, so I decided on pasta salad.  When I arrived at the grocery store, I spotted this YUMMY vegetable pasta.  The pasta is comprised of four great veggie colors and flavors which made my pasta salad a lot prettier and tastier that the typical pasta salad.  The recipe is on the back of the bag, but I have also listed it below.  I wish I would have taken a photo of the salad after it was completed, because it was a super gorgeous salad!  Very easy and very yummy!

Ingredients:
1 pkg. (16 oz) Hodgson Mill Veggie Rotini
1 red pepper, chopped
1 yellow pepper, chopped
1 green pepper, chopped
Fresh parsley
1 small red onion, chopped
1/2 cup of your favorite dressing (I think I used more like 3/4 or 1 whole cup)
1 tomato (I used 1 pkg. of grape tomatoes)
Any other favorite fresh vegetables, chopped

Instructions:
Prepare pasta according to package directions; drain.  Rinse under cold water and drain again.

In a large bowl, stir together the pasta, peppers, and onions.

In a small bowl, prepare the dressing by stirring together dressing and parsley.  Toss salad with dressing.

Cover and refrigerate salad for a few hours (or overnight - this is what I did).  Add tomatoes to pasta just before serving.

This recipe says it serves 8 people, but I think it could serve more.

Guiltless BBQ Chicken Flatbread Pizza

I threw these together a few nights ago when I was trying to figure out what to do with some leftover chicken and pita. They were amazing! Really satisfied my craving for something yummy while being under 400 calories! Serve with a mixed green salad lightly dressed with olive oil and balsamic vinegar. Delicious!

Ingredients:

For each "pizza"

• 1 flatbread (I used Trader Joe's brand)


• about 1/3 cup chopped chicken (I used rotisserie from the grocery store)


• 1 Tablespoon BBQ sauce
  


• 1/3 - 1/2 cup shredded low-fat cheddar cheese


• 1-2 Tablespoons red bell pepper, diced (optional)


• 1-2 Tablespoons red onions, sliced finely (optional)


• Sprinkle of fresh cilantro, chopped
  

Instructions:

Preheat oven to 400 degrees.

Spread flatbread with BBQ sauce. Then sprinkle on chicken, peppers, and onions. Top with cheese. Bake for 10-15 minutes until crust is crispy and cheese is bubbly. Remove from oven, sprinkle with cilantro and serve!

Shepard's Pie

This is my version, a slightly healthier take on the standard recipe.

Ingredients:

1 pound lean ground beef
1-2 heads of broccoli
1/4 -1/2 head of cauliflower
1 can green beans
1-2 carrots
1 can diced tomatoes
1.5 - 2 cups grated cheddar cheese
10-12 red potatoes

Instructions:

Brown ground beef until fully cooked. Boil potatoes (with or without skin) until tender. Steam carrots, broccoli, and cauliflower together until crisp tender. Combine ground beef, steamed veggies, green beans, and tomatoes in a large casserole dish. Mash potatoes, adding milk and butter if desired. Top the beef and veggies mix with the mashed potatoes and cover with cheese. Bake at 375 until cheese is melted and everything is warm throughout.

"Spicy" Chicken and Rice Bake (not super spicy, in my opinion)

Ingredients:

2 1/2 to 3 lbs. of meaty chicken pieces, skinless (I used 4 boneless, skinless breasts)
1/2 cup chopped onion
1/2 chopped green sweet pepper
2 cloves of garlic, minced
1 tablespoon of cooking oil
1 15-ounce can of baked beans, rinsed and drained
1 14 1/2-ounce can of diced tomatoes, undrained
1 cup tomato juice
1 cup frozen whole kernel corn
2/3 cup uncooked long grain rice
1 teaspoon chili powder
1/8 to 1/4 teaspoon ground red pepper
1/2 teaspoon salt
Paprika
1/4 to 1/2 cup of shredded Mexican cheese

Instructions:

Pre-heat oven to 375 degrees

In a large SAUCEPAN cook onion, sweet pepper, and garlic in hot oil until vegetables are tender.  Stir in black beans, undrained tomatoes, tomato juice, corn, uncooked rice, chili powder, red pepper, and salt.  Bring to boiling.

Transfer this mixture to a 3-quart rectangular baking dish.

Arrange chicken pieces on top of rice mixture.  Sprinkle chicken with paprika.  Top chicken with cheese.

Bake uncovered for 45 to 50 minutes, until chicken is no longer pink and the rice has cooked.

NOTE:  I added the cheese to this recipe and cooked uncovered.  Original recipe does not call for cheese and lists to bake covered.

Steaks with Bordelaise Sauce

(I forgot to take a picture, sorry!)  Also, this is not the most healthy recipe...lots of butter!

Ingredients:

1 cup low-salt beef broth

2 ounces beef bone marrow (from four 2-inch-thick beef crosscut shank bones)

6 tablespoons (3/4 stick) chilled unsalted butter

1 large shallot, finely chopped

1 cup dry red wine

4 1/2-inch-thick New York strip steaks (each about 8 ounces)

Chopped fresh parsley

Instructions:

Bring broth to simmer in heavy small saucepan over medium-high heat. Add marrow; reduce heat to low and poach gently until marrow looks translucent and gray, about 2 minutes. Using slotted spoon, transfer marrow to small plate. Refrigerate marrow poaching liquid. Refrigerate marrow until cold and firm, about 45 minutes. Dice marrow finely; cover and chill. (Can be made 1 day ahead. Keep marrow and poaching liquid chilled.)

Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add shallot and sauté until translucent, about 3 minutes. Add wine and boil until reduced to scant 1/2 cup, about 5 minutes. Transfer reduction to small bowl.

Melt 2 tablespoons butter in heavy large skillet over high heat. Sprinkle steaks lightly with salt and pepper. Add to skillet and sear until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Add wine reduction to skillet and bring to boil, scraping up browned bits. Reduce heat to medium. Whisk in remaining 3 tablespoons butter, 1 tablespoon at a time. Add 1/4 cup reserved marrow poaching liquid and diced marrow. Cook until marrow melts and sauce is smooth, whisking constantly, about 2 minutes. Thin sauce with more poaching liquid by tablespoonfuls, if desired. Season sauce with salt and pepper. Spoon sauce over steaks. Sprinkle with parsley.

Taco Pie

This is a very simple dish- very "man" friendly. Brad LOVED it.

Preheat oven to 350 degrees.

Ingredients:
1 lb. ground beef (this would probably also be good with ground turkey)
1 packet taco seasoning
Refried beans
3 tortillas (I used whole wheat)
Salsa
Mexican shredded cheese
Chopped green onions
Additional toppings of choice- lettuce, tomato, sour cream, etc.

Directions:
1. Brown meat and drain, add taco seasoning according to packet directions.
2. Place tortilla in bottom of pie dish. (For easier serving later, you can cut your tortillas into fourths and place in the dish.)
3. Spread with a layer of refried beans, then a layer of meat.
4. Top with another tortilla, a layer of refried beans, and a layer of meat.
5. Top with the third tortilla.
6. Cover with salsa
7. Top the entire thing with cheese.
8. Cook at 350 until cheese is bubbly.

9. After taking out of the oven, top with green onions and other toppings of choice!

Chicken Cacciatore

Low-fat!  Easy to prepare the night before and reheat the next day.  This yummy dish made the house smell SO good!

Ingredients:

2 1/2 to 3 pounds of meaty chicken (I used 4 Bare Chicken breasts, our favorite)
2 tablespoons olive oil
1 1/2 cups sliced fresh mushrooms (Scar, you can leave this out, Josh ate around them)
1 medium onion, sliced
1 clove garlic, minced
1 14 1/2-ounce can of diced tomatoes (I used petite diced tomatoes), undrained
1 6-ounce can tomato paste
3/4 dry white wine (I didn't use a "dry" white wine, just a white wine that I had in the house)
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon dried oregano, crushed
1/8 teaspoon black pepper
1 tablespoon snipped fresh parsley
Hot cooked fettuccine or linguine (optional, we use quinoa pasta, you could also do mashed potatoes)

Instructions:

Skin chicken (if you didn't get skinless).  In a 12-inch skillet, cook chicken in hot oil about 15 minutes or until light brown, turning to brown evenly.  I upped it to 20 minutes and turned it every 5 minutes.  Remove chicken from skillet; letting the chicken drippings stay in the skillet.  Set chicken aside.

Add mushrooms, onion, and garlic to drippings in skillet.  Cook and stir about 5 minutes or until vegetables are just tender.  Return chicken to skillet.

In a medium bowl, combine undrained tomatoes, tomato paste, wine, sugar, salt, rosemary, thyme, oregano and pepper.  I did this while the chicken was cooking.

Pour mixture over the chicken in skillet, bring to a boil; reduce heat.  Simmer, covered, for 30 to 35 minutes or until chicken is no longer pink.  Turn once during cooking.

Sprinkle with parsley and serve over hot cooked pasta.

Beef Brisket w/Sauce in Slow Cooker

This beef brisket is great alone or as a sandwich.  I made the sauce that the recipe describes, but we did not even use it!  The beef was that tasty.  Great for a weekend meal since you make it in a slow cooker.
****The measurements for the ingredients are for a 3 1/2- or 4-quart slow cooker.  For a 5- or 6-quart slow cooker (like mine) double the cooking liquid ingredients, reserving still only 1/2 cup for sauce.  Leave all other ingredient amounts the same.  Makes 6 to 8 servings.****

Ingredients:

3/4 cup water
1/4 cup Worcestershire sauce
1 tablespoon vinegar (I used apple vinegar b/c I had it left over from a dessert recipe)
1/2 cup beef broth (this is my modification; the recipe called for 1 teaspoon instant beef bouillon granules but I didn't have any in the house)
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper (I used red pepper flakes, worked fine for flavor but you can see the flakes)
2 cloves garlic, minced
A 2 1/2-pound fresh beef brisket (try to pick the one with the least fat to save time trimming)
1/2 cup catsup
2 tablespoons brown sugar
2 tablespoons butter or margarine

Instructions:

For cooking liquid, in a bowl combine water, Worcestershire sauce, vinegar, bouillon granules or beef broth, dry mustard, chili powder, red pepper, and garlic. Reserve 1/2 cup liquid for sauce; set aside in refrigerator.

Trim fat from meat.  If necessary, cut brisket to fit into a 3 1/2- or 4-quart crockery cooker.  Place meat in crock pot.  Pour remaining liquid over brisket.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

For sauce, in a small saucepan combine the 1/2 cup reserved liquid, catsup, brown sugar, and butter.  Heat and pass sauce with meat.

Pioneer Woman's Meatball Subs

I made these last night and they are so delicious and so easy! They are one of Brad's favorites.

Ingredients:
1 pound 93% lean ground beef
1/2 cup bread crumbs (Panko or plain will work)
1 clove minced garlic
1/2 tsp. salt
Freshly ground black pepper
1/2 cup milk
1 Tbsp. olive oil
1/2 medium onion, diced
1 jar marinara sauce of your choice (I use olive oil and garlic)
Hoagie rolls of your choice (I use whole wheat)
Cheese of your choice (I use 2% shredded mozzarella or provolone slices)

Instructions:
Mix meat with bread crumbs, garlic, salt, pepper and milk. Knead together with hands. Roll into heaping tablespoon sized balls.

Heat the olive oil in a large skillet over medium heat. Add onions and cook for about 1 minute. Add meatballs in between the onions and brown for a minute or two.

Pour jar of marinara over the top, shake pan gently to mix.

Put a lid on it and allow to simmer for 20 minutes.

Serve on warm hoagie rolls (you can broil them with butter for a couple minutes if you want) with cheese. YUM!

Reuben Sandwiches

My mom and I threw these together tonight and they were A-M-A-Z-I-N-G! Oh my gosh, the best thing I have eaten all week. If you like pastrami, and actually even if you don't, you should try them! So good. Tasted very similar to Chompie's Reuben!

Measurements don't need to be exact.

Ingredients:

• 8 slices marble rye bread (I used fresh bread from the bakery section)
• Butter for spreading
• 1/4 cup thousand island dressing (can also use spicy mustard if you prefer, as did my picky husband)
• 3/4 pound thinly sliced deli pastrami (Boar's head if available)
• 4 slices swiss cheese ( also used Boar's head)
• 1 cup sauerkraut

Instructions:

Heat pastrami in a non-stick skillet on medium heat for approximately 5 minutes until warmed through and sizzling, remove from heat and place in a bowl, cover to keep warm.

In the same skillet heat sauerkraut until warmed through, remove from heat.

Spread each slice of bread with a thin layer if thousand island dressing. Place a pile of pastrami on 1 slice of bread then top with sauerkraut, swiss cheese, and second slice of bread. Thinly spread butter on the outside of each sandwich.

Heat a large skillet over medium heat. Grill until each side is golden browned and the cheese is melted. Cut in half and enjoy!

My mom made homemade french fries with these. Not the healthiest dinner, but we have to have a little fun sometimes! You would have thought Ben was in heaven =)

Beef Medallions with Garlic Mashed Potatoes

Best meal we have made since getting married!  It was so yummy that I actually cleaned my plate.  I chose to also make green beans and slice up some French bread, but you could add a different veggie and/or leave out the bread...the beef is the star of this meal!

My recommendation is to make the medallion sauce first to allow it to chill (see instructions) while you make the potatoes. You can also make the medallion sauce the night before!  I would also recommend halving the mashed potato recipe, unless you want leftovers.  :)

Garlic Mashed Potatoes with Chives (makes 6 servings) 

Ingredients:

• 1 head of garlic
• 1 tablespoon olive oil

• 2 1/2 pounds red-skinned potatoes, peeled, cut into 1-inch pieces
• 1/2 cup whipping cream
• 1/4 cup (1/2 stick) butter
• 2 tablespoons sour cream
• 1/4 cup chopped fresh chives

Instructions: 

Preheat oven to 425°F. 

Cut top 1/4 inch off head of garlic to expose tops of cloves. Place in small baking dish. Spoon oil over; sprinkle with salt and pepper. Cover dish tightly with aluminum foil. Bake until garlic cloves are tender, about 45 minutes. Squeeze garlic cloves from skins and mash in small bowl.

Cook potatoes in heavy large pot of boiling salted water until very tender, about 18 minutes. Drain; return to pot. Stir over low heat to allow excess water to evaporate. Add whipping cream, butter, sour cream, and roasted garlic and mash together. Season to taste with salt and pepper. Stir in chives and serve.

Beef Medallions with Cognac Sauce (makes 2 servings)

Ingredients:

• 2 tablespoons (1/4 stick) unsalted butter 
• 1/4 cup chopped shallots
• 1 teaspoon (packed) brown sugar
• 1 cup canned low-salt chicken broth
• 1/2 cup canned beef broth
• 1/2 cup Cognac or brandy
• 1/4 cup whipping cream

• 2 4- to 5-ounce beef tenderloin steaks (each about 1 inch thick)

• Fresh chives
• 
  

Instructions:

Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots and sauté until tender, about 4 minutes. Add brown sugar; stir 1 minute. Add chicken broth, beef broth and Cognac. Simmer until sauce is reduced to 1/2 cup, about 20 minutes. Add cream. (Can be made 1 day ahead. Cover; chill.)

Sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for rare. Transfer steaks to plates. Add sauce to skillet; bring to boil, scraping up any browned bits. Season to taste with salt and pepper.

Slice steaks; fan slices on plates. Top with sauce and garnish with chives.

Baked Ziti with Turkey Sausage

This is a yummy and healthier alternative to traditional baked ziti.

Ingredients

• 1 (1-pound) package uncooked ziti or penne
  
• 1 pound hot turkey Italian sausage ( I used Jennie-O)
  
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
  
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon sugar
  
• 2 (14.5-ounce) cans petite-diced tomatoes, undrained
• 1/3 cup chopped fresh basil
• 8 ounces mozzarella cheese
  

Preparation

Preheat oven to 375°.

Cook pasta until al dente. Drain and set aside.

Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, oregano, sugar, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella. Repeat layers. Bake at 375° for 25 minutes or until bubbly.

Serves 8.

If you like your pasta with a lot of sauce, consider decreasing pasta to 3/4 package. This comes together pretty quickly and makes a lot of pasta. I froze half to make again another week, but you may want to consider halving the recipe!

Spinach and Mozzarella Lasagna Rollups

Preheat oven to 350.

Ingredients:
1 bag frozen spinach, thawed
2 cups shredded mozzarella
2 eggs
1 Tbsp. grated parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
6 lasagna noodles
Spaghetti sauce of your choice (I used Bertolini's Olive Oil and Garlic)

Instructions:

1. Boil 6 lasagna noodles until al dente.

2. While your noodles are on the stovetop, mix together spinach, mozzarella, parmesan, salt, pepper, and eggs until well blended.

3. Spread spinach mixture onto one lasagna noodle. Don't overfill, or it won't roll up. About two tablespoons is enough.

4. Roll up noodle and place in baking dish. Repeat with other 5 noodles.

5. Top with spaghetti sauce.

6. Top with parmesan cheese.

7. Cook for 30 - 35 minutes.



Even picky Brad liked these!

Baked Chicken...

One Technique, Three Variations

All of these recipes involve dipping chicken in a liquid then breading it and baking in the oven. They all have very similar textures, but different flavors based on which breading option you choose.

Yogurt Chicken

Ingredients:
4 Boneless, Skinless Chicken Breasts
1 sm. Plain Yogurt
1 Package Ritz Crackers, crushed
2 T Parmesan cheese
1/2 tsp garlic powder
melted butter (optional to pour over before baking)

Mix crackers, parmesan, and garlic powder to create breading. Dip Chicken in yogurt then coat with breading mixture. Place in a baking dish (pour butter on top if desired), and bake at 350 for 35-40 min.

Club Cracker Chicken:

Ingredients:
4 Boneless, Skinless Chicken Breasts
1 Package Club Crackers, crushed
3/4 c. parmesan cheese (or to your taste preference)
1 Stick butter melted (more if you want to pour over before baking)

Mix crackers and parmesan together to create breading. Dip chicken in butter then place in breading to coat. Place in a baking dish (pour over extra butter if desired) and bake at 350 for 35-40 min.

Cheesy Chicken:

Ingredients:
4 Boneless, Skinless Chicken Breasts
1 Package Ritz Crackers, crushed
1 C. Grated White Cheddar Cheese (or more to your taste preference)
1 Stick butter melted (more if you want to pour over before baking)

Mix crackers and cheddar cheese together to create breading. Dip chicken in butter then place in breading to coat. Place in a baking dish (pour over extra butter if desired) and bake at 350 for 35-40 min.

All of these recipes are really easy, and you could just eyeball all the ingredients if you don't want to measure things out. It is easy to adjust to make just 2 pieces or 10 pieces of chicken. Enjoy!

White Pizza

Preheat oven to 400 degrees

Ingredients:
3 mini pizza crusts (store-bought or home-made)
1 container of ricotta cheese, smallest available
fresh spinach, raw or sauteed ahead of time
mushrooms, if desired
additional toppings of choice
1 package of low-fat mozzarella cheese
oregano

Directions:
Evenly coat each mini pizza with ricotta cheese. Top with spinach, mushrooms, and/or other toppings. Sprinkle a small handful of mozzarella cheese onto the pizzas. Sprinkle about one teaspoon of oregano onto the pizzas. Bake directly on the oven rack for 7-10 minutes or until the cheese is golden brown. Enjoy!

Something that might taste good but I have not tried is topping the pizzas with pine nuts if you are also choosing to use spinach!

before the oven



cooked pizza