Zucchini Pizza

So as I have mentioned before , I go to the local Farmer’s Market every Saturday and load up on veggies and some fruit for the week. I had some leftover zucchini (2) that I needed to use last night and the BF was craving pizza! So introducing zucchini Pizza’s !!!!

They were super easy, healthy, and a 10 out of 10 on how good they were!

What you need—

  • 1 Zucchini per person, cut lengthwise down the middle( also cut of the ends)
  • 1/2 lb ground turkey meat
  • Tomato Sauce ( I used a Tomato Basil one)
  • Shredded Cheese
  • Extras (If you want them)
    • Veggies that you would like on your pizza
    • Seasoning for the Turkey meat
    • Panko Bread crumbs to put on the Zucchini for a little Crunch
    • Jalapeños for the pizza if you like hot stuff

How to make it—

  1. Cook ground turkey meat until done. I seasoned mine with garlic powder and onion powder
  2. Drizzle zucchini with some olive oil, then add salt and pepper ( a pinch) . With broil on cook zucchini for about 5 minutes on each side
  3. After zucchini have cooked on both sides take them out of the oven. With the inside facing up add your toppings. I did mine like so, from bottom to top, sprinkle of Panko bread crumbs, pasta sauce, turkey meat, veggies, cheese, and Jalapeños.
  4. Put back in the oven , on broil, and cook until cheese is melted (about 3 minutes)

Now all you have to do is enjoy!!!! I served ours with a piece of corn on the cob that I added Lemon-Pepper Seasoning too!

zpizza

Skinny Blueberry Banana Muffins

I recently stumbled on an amazing baking website, Sally’s Baking Addiction, with all kinds of recipes that I can’t wait to try out! The first recipe I wanted to try was all because over the weekend I had picked up some Fresh Blueberries and needed a way to use them! This is what I came up with!
This recipe is a little bit different then the original, here, but I adjusted to make these muffins with what I had in my pantry!

What you need to make them

  • 2  1/2 cup white whole wheat flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tablespoon ground cinnamon ( I love cinnamon, so less if you dont!)
  • 1/4 cup honey
  • 1/2 cup light brown sugar, loosely packed
  • 1 cup mashed very ripe banana
  • 1/4 cup nonfat  greek yogurt
  • 1 tsp Vanilla Extract
  • 1 large egg, beaten
  • 3/4 cup milk
  • 1  cup blueberries

How to make them!

  1. Preheat oven to 325F degrees. Spray 15 muffin tins with nonstick spray.* Set aside.
  2. In a large bowl, mix flour, baking soda, salt, and cinnamon together until combined.
  3. Mix together honey and brown sugar with a for trying to get out as many lumps as possible. Add the mashed banana, yogurt, vanilla and beaten egg.
  4. Slowly pour the wet ingredients into the dry ingredients, gently folding the mixes together.
  5.  Add the milk slowly and continue to gently mix the ingredients together. Batter will look thick but that is ok!
  6. Gently fold in the blueberries. Do not overmix!!!!
  7. Divide the batter between 15 muffin tins. Fill all the way to the top. Bake the first 12, then the last three in another batch.
  8. Bake for 17-18 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.

muffin1

Sorry for the sad picture!! I accidentally deleted all the other ones from my camera!! But still they came out amazing and healthy. Plus they made an easy go to snack and a grab and go breakfast for me and the BF!!!

Chicken with Lemon-Cucumber Relish

This is a recipe I wanted to try out from the May 2013 Better Homes and Garden Magazine. The picture looked amazing and it was also a pretty simple recipe to make, that included some ingredients I had from my Farmer’s Market trip over the weekend. The end result was ofcourse not as pretty as the picture that inspired me, but was still pretty delicious in my mind.

Now for the fun stuff…

What you need–

  • Boneless chicken breast ( I used 1 for the BF and I, but the recipe calls for 4 in the magazine)
  • 2 tsp ground Cumin
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 medium cucumber, chopped ( about 2 1/2 cups)
  • 1 large tomato, chopped (1 cup)
  • 1/4 cup finely chopped onion
  • 2 Tbsp. Lemon Juice
  • 1 Tbsp minced garlic
  • 1/2 cup plain nonfat Greek Yogurt
  • 1 Tbsp. Honey
  • 1 Tbsp Milk
  • Olive Oil

How to make it—

  1. Brush chicken with olive oil, then sprinkle both sides with cumin, salt, and black pepper. Cook on medium heat until chicken is done, flipping once.
  2. For Lemon- Cucumber Relish: In large Ziploc bag mix cucumber, tomato, onion, lemon juice, and garlic. Shake well and sit in fridge until ready to serve
  3. In a small bowl mix yogurt, honey, and milk. Mix until combined.

Serve chicken topped with Lemon-Cucumber Relish and drizzle with yogurt sauce! ( Even better this ends up at about 300 calories per serving!!!) I also added a piece of corn to our dinner!

100_0587

Hope you enjoy!

-Caitlyn

 

Lemon Salmon Burgers

I  LOVE seafood…. I grew up going to Edisto Island every summer with my days consisting of deep-sea fishing, going crabbin’, and learning to shrimp!

An easy weeknight meal that takes about 20 minutes to make is salmon burgers. So here is the recipe and hope you enjoy it as much as I did. (Slight Confession, I even forgot to take pictures before I had eaten half my plate. )

What you need—

For Burger:

1 (16 ounce) can salmon, drained and flaked

  • 2 eggs
  • 2 tablespoons finely chopped onion
  • 1/2 cup Italian seasoned dry bread crumbs
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried basil
  • 1 tsp paprika

For Dip:

  • 2 tablespoons light mayonnaise
  • 1 tablespoon lemon juice
  • 1 pinch dried basil

How to make it—

  1. In a medium bowl, mix together the salmon, eggs,  onion, breadcrumbs, lemon juice, basil, and paprika. Form into 6 firmly packed patties, about 1/2 inch thick.
  2. Cook patties in a non-stick pan on medium heat for about 4 minutes per side.
  3. For Dip mix all ingredients and use as a side for your salmon burgers.

Easy Recipe and a super yummy result!

Leftover salmon burgers in the pan. Ate dinner without taking a picture (ooops)

Leftover salmon burgers in the pan. Ate dinner without taking a picture (ooops)

Brown Rice with Vegatable Risotto

So another night and for some reason I was craving some risotto. I had all the items but wanted to include some vegetables to the mix. I then found a recipe on Whole Foods and decided to tweak it.

What you need

  • 1 quart chicken broth
  • 5 cups water
  • 1/2 pound (about 1/2 bunch) asparagus, trimmed and cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 2 cloves garlic, finely chopped
  • 2 cups uncooked (short-grain) brown rice
  • 2 carrots, trimmed and chopped
  • 2 summer squash, trimmed and chopped
  • 2/3 cup grated Parmesan cheese
  • Sea salt and pepper, to taste

How to make it

  1. Heat oil in a medium pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 4 to 5 minutes. Add rice and cook, stirring gently, until toasted and fragrant, 4 to 5 minutes.
  2. Add 1 cup of the broth-water mixture and cook, stirring constantly and adjusting heat if needed to maintain a simmer, until liquid is almost absorbed. Repeat process, adding about 1/2 cup of the broth-water mixture each time, until rice is just beginning to get tender, about 25 minutes.
  3. Add carrots and continue process with broth-water mixture. When rice is just al dente and carrots are just tender, add squash and cook 5 minutes more. (If broth mixture gets low, add water as needed.)
  4. Stir peas and asparagus into rice and cook until hot throughout, 2 to 3 minutes more. Add cheese, butter, salt and pepper and stir to combine. Add about 1/2 cup more of the broth-water mixture to finished risotto before serving, if you like.
Veggie Risotti

Veggie Risotto

Risotto in the pot.. So much = Yummy leftovers

Risotto in the pot.. So much = Yummy leftovers

Homemade Granola Bars

So on a trip to Asheville last Friday, I made a stop by The Fresh Market to see what was there. I came out with stuff to make Granola Bars and decided to try out a recipe to see how I liked it.

Overall, they were amazing!!! I think next time I may bake them a little bit longer , so they have a bit more crunch to them! But they were still great!

What you need

  • 1/2 cup packed brown sugar
  • 1 1/2 cups of granola
  • 1 1/2 cups of rolled oats
  • 1/2 cup peanut butter
  • 1/2 cup applesauce
  • 1/2 chocolate chips
  • 5 tablespoons of honey
  • 3 teaspoons of vanilla

How to make it

  1. Mix the granola, oats, and chocolate chips in a large bowl. Then mix the peanut butter, applesauce, honey, vanilla, and brown sugar. Once the ‘wet’ mixture is throughly mixed, combine the ‘wet’ ingredients with the granola and oats mixture.
  2. Mix all of the ingredients in the large bowl and then transfer to an oiled baking pan (I used to 8in pie pans), pressing the mixture lightly into the pan.  Place the pan(s) into a preheated oven at 350°.
  3. Let them bake for 25-30 minutes or until they are golden brown on top!

That is it!! All that is left is for you to enjoy them!

 

Two pans worth (minus the part that was snacked on)

Two pans worth (minus the part that was snacked on)

 

Peanut Butter Chocolate Chip Granola Bars

Peanut Butter Chocolate Chip Granola Bars

Things I ♥ – Breakfast Edition

So writing everyday is harder then I imagnined it to be ( plus my writing is this blog). So in order to make this something I am planning to do a “Things I ♥ – ______ Edition” every week! Starting off is the best way to start off everyday = breakfast! So here it is the Things I ♥ – Breakfast Edition!!!

Check out all the recipes from the gallery below!!!

Healthy Cinnamon Rolls

Raspberry Lemon Muffins

Bacon Egg Cups

Blueberry Muffins

French Toast

Healthy Pizza

So there are tons of recipes out there all about using cauliflower pizza crust = a healthier pizza!!! This was a easy Tuesday night meal, considering I had to get back to lab to finish up some work I had running on the Raman Spectrometer. The recipe I used is adapted from all kinds of inspiration that I found on Pinterest. I thought it would be fun to add some extra flavours to the crust!

What you need

  • 2 cups cauliflower
  • 1 egg
  • 1/2 cup Shredded sharp cheddar cheese
  • 1/4 cup Shredded Mozzarella Cheese
  • 1 tsp paprika ( a lil bit of heat in there)
  • 1 tsp of garlic powder
  • EVOO

How to make it
1. Wash the cauliflower and cut up in to more manageable sizes for grating.
2. Use a grater to “rice”  cauliflower ( wish I had a food processor) .
3. Microwave for 8 minutes in a microwave safe bowl. Then let it sit for aprx. 15 minutes.
4. Preheat oven to 450F and line a tray with parchment paper or prep with non-stick spray
5. Add the egg , cheese , paprika and garlic to the cauliflower and mix well
6. Pour on to prepared tray and flatten the shape you want. Lightly drizzle with EVOO
7. Bake for 15 minutes or until golden brown
8. Turn on your broiler
9. Top your pizza with whatever you like, and broil for about 5 minutes or until cheese melts/top browns

With this pizza I added some cooked chicken, green bell peppers, onion, cherry tomatoes, and some basil pasta sauce! It was super good and super easy to make! So hope you enjoy

Pizza Crust

Pizza Crust

The Pizza!!!

The Pizza!!!

 

 

 

 

 

 

 

 

 

 

-Caitlyn

Summer Squash Lasagna

So since I had the fresh summer squash from the Farmer’s Market last Saturday, I had to think of a recipe to use it in. So came trying to make a Summer Squash Lasagna! The recipe is super easy and came out super good. Hope that you get to try this out if you have some fresh summer squash laying around.

What you need

  • 3 Summer Squash
  • 1 lb of ground turkey meat (I only used a 1/2lb)
  • Shredded Cheese ( I used Sharp Cheddar)
  • Pasta Sauce

How you make it

  1. Clean and slice the squash lengthwise about 1/8in thick.  ( I cut off the ends and also don’t use the first lengthwise slice)
  2. Spray your pan with some non-stick spray. Then layer the bottom the pan with sliced squash. ( The pan I used was a pie pan, it’s all that I had).  Then layer your squash with shredded cheese ( about a handful for the pie pan). Next is the turkey meat (put half of what you cooked)
  3. Repeat the process all over, squash, cheese, and turkey meat.
  4. The last layer the is a layer of squash
  5. Next cover the pan with foil and put it in the oven at 350°. Bake for 30 minutes. Take it out of the oven and add your final layer of cheese.
  6. Recover and bake for another 3o minutes. Take it out of the oven and let it cool for a few minutes before you serve it with pasta sauce.

My reason for not including the sauce when making it, is to make sure that it wasn’t to ‘wet’ after it was done. Plus having the pasta sauce on the side made it easier to put more or less sauce depending on what you want.

Hope you enjoy because I know we did!

-Caitlyn

 

And these pictures are not very good! I need to get way better at taking pictures of food! Also the BF gave this a 10, so even he loved it!

Squash Lasagna

Squash Lasagna

Healthy Hash Browns

I LOVE breakfast!!!! It is my favorite meal, which is why at times I have it for lunch and/or dinner 🙂 . Well a favorite of the BF is what he called a ‘Hash brown Sausage Sandwich’. It was two hash brown patties with a big piece of sausage in the middle. This is the one thing he raved about from his time in the Army ( he was stationed at Ft. Bragg). So to change this up into a healthy version I looked to two things, a easy hash brown recipe and a healthy sausage recipe.

I have found both.

The hash brown recipe is from here. And goes as follows.

What you need

  • Cooking Spray
  • 1 1/2 pounds Potatoes
  • 1/4 cup thinly sliced Onions
  • 1/4 tsp paprika
  • 1 tsp Black Pepper
  • 1 tsp Sea Salt, divided
  • 1/4 cup plus 2 tbsp Reduced Fat Shredded Cheddar Cheese (I used Sargento)

How to make it

Preheat oven to 375 F. Spray a large baking sheet with cooking spray.

  1. Peel the potatoes. Using a cheese grater, grate the potatoes into thin strips.
  2. Using your hands, squeeze as much water as you can from the potatoes.
  3. transfer the potatoes to a mixing bowl. Add 1/2 tsp salt, pepper, paprika, onions, and cheese.
  4. Then flatten  the mixture into  two 8in pie pans. ( I like to do it this way so there is less work compared to making 1/4 cup patties)
  5. Bake at 375 F for 15 minutes.
  6. After 15 minutes, remove pie pans from the oven. They should be browned on the bottom. Flip each one over and flatten slightly.( I use a plate to flip them over with)
  7. Return to oven and bake for another 30ish minutes ( I like to check the outside edges to see if they are crunchy, but not burnt)
One of the hashbrown pans, with some pieces missing ( the BF snacked before I got a picture)

One of the hashbrown pans, with some pieces missing ( the BF snacked before I got a picture)