Cauliflower Crust Pizza

This might be my guilt-free pizza for this summer. You'll be surprised how flavorful and filling it is. Just try it!

Ingredients

For the crust
2 cups grated cauliflower (about 1/2 a head)
1/4 cup non-fat Greek yogurt
1 egg, beaten
2 Tbsp Herb de Provence seasoning
A pinch of salt

For the toppings
1 large boneless, skinless chicken breast
1 cup asparagus, sliced
1/2 cup grape tomatoes, sliced
1 cup shredded mozzarella cheese

Directions

1. Preheat the oven to 400 degrees F.
2. In a food processor grate cauliflower until grainy. Empty grated cauliflower into a clean dish towel. Fold the towel and wring out all the moisture from cauliflower. Transfer into a large bowl. Add remaining ingredients and mix well. Use parchment paper to line a baking tray (I was out, so I had to grease my pizza tray :) ). Place the cauliflower "dough" onto parchment paper and spread it with your hands until it is 1/2 inch thick. Bake for about 30 min or until it is firm enough to hold in your hands.
3. Cook chicken with spices of your choice, I used Firewood spice to give it some smokiness. When chicken is cooked all the way, wait until its cool enough to shred it.
4. When cauliflower "dough" is done, taking it out of the oven and add your toppings. You can use any other topping you want or have. Put the pizza back into the oven and broil until cheese melts.

Chicken Primavera

It's been awhile since my husband and I had spaghetti for dinner. This dish will not disappoint you.

Ingredients

1/2 package thin spaghetti (follow cooking directions on the package)
4 Tbsp unsalted butter
1 small onion, sliced
3 cloves of garlic, minced
1/2 cup dry white wine
1 lb boneless, skinless chicken breast cut up into cubes
1 can (14oz) diced tomatoes
A pinch of salt
Parmesan Cheese
Fresh basil

Directions

Melt butter in a large pan, add onion and garlic, and cook for about 3 min. Add wine and cook for another 3 min until liquid reduces to half. Add chicken and cook, stirring occasionally for about 7 min. Add tomatoes and salt and continue cooking on low for about 5 min.
Serve over cooked thin spaghetti and top with shredded Parmesan cheese and fresh basil.

Spicy Pork Chops with Russian Cabbage

Ordinary Thursday night with simple ingredients.

Ingredients

Russian Cabbage 

1 large carrot, jullienned
1/2 cabbage, chopped
1 large onion, sliced
2 cloves garlic
A pinch of salt
1/2 tsp dry thyme

Pork Chops

3 roasted hatch chili peppers, diced
3 Tbsp olive oil
1 Tbsp lemon juice
A pinch of salt
A pinch of black pepper
4 pork chops

Directions

In a large bowl combine all the ingredients to marinate pork for about 20 min. 

Sauté carrots in a pan with olive oil for about 2 min on medium, add remaining ingredients and cook for about 10 min to finish Russian Cabbage. 

Warm up a pan with olive oil on medium, add marinated pork chops and cook for about 4 min on each side or until it reaches 140 degrees. 

Happy Cinco de Mayo!

If you are ever in the West Bottoms in Kansas City, MO on first Fridays, you have to try Mi Taco food truck tacos. Fresh ingredients, packed with flavor, a great snack in between antique shopping! 

Simply Healthy Veggie Fritatta

Let's start off this weekend with a healthy, full of protein breakfast!

Ingredients

1/4 cup chopped onion

1/4 cup chopped broccoli

4 eggs

A splash of milk

A pinch of salt

A pinch of black pepper

1/2 cup sliced into quarters grape (or cherry) tomatoes

1/4 cup cilantro

1/4 cup fat free feta

Directions

1. Preheat the oven on broiler.

2. Saute onions and broccoli until tender.

3. In a bowl whisk together eggs, milk, salt, and pepper. Add the mixture to onions/broccoli. Sprinkle tomatoes, cilantro, and feta on top and let that cook on low for about 3 min. 

4. Transfer the pan into oven and let it broil until the eggs are cooked through, about 4 min.

Serve with a great cup of coffee or tea!

Greek Meatballs with Baby Arugula Salad

Here we go!!!
I can't believe I am doing this, I have been thinking about starting my own blog for quite some time now, and I couldn't think of a better time than now. May is my favorite month of the year; blooming trees, warm sunshine, singing birds, and a fresh start! I think this is a perfect recipe to express spring and its attributes. Enjoy!

Greek Meatballs

1 lb ground sirloin
1/3 cup dry whole grain breadcrumbs
1/3 cup finely chopped red onion
3 garlic cloves
4 tsp fresh thyme (or 1 tsp dry thyme)
4 tsp fresh mint (do not substitute for dry mint!)
Pinch of salt
Pinch of red pepper flakes
1 large egg

Greek Sauce

1/2 cup plain Greek yogurt
2 oz 2% fat feta
2 Tbsp lemon juice
1 tsp fresh mint

 Arugula Salad 

1 Tbsp lemon juice
1 Tbsp olive oil
Pinch of black pepper
4 cups baby arugula
1 cup sliced cucumber (preferably mini cucumber)

Red Onion Salad

1/2 cup sliced red onion
1/4 cup white vinegar
1/4 cup water


Directions

1. Combine all the ingredients for Red Onion Salad in a small bowl and let it sit until you are ready to serve your meal.
2. Preheat oven to 450°.
3. Combine all the ingredients for the meatballs in a large bowl. Divide meat mixture into 12 muffin cups coated with cooking spray. Bake at 450° for 7 min. Turn broiler to high; broil for 3 min.
4. In a mini food processor pulse all the ingredients for the Greek sauce.
5. In a large bowl combine first 3 ingredients for the Arugula salad. Add baby arugula and mix to coat. Add sliced cucumber and mix to coat.