Cauliflower crust pizza!!!!

I saw this recipe today and, since I have a head of cauliflower laying around, thought I MUST try this!  So I am posting it here to be able to remember it.  Perfect for gluten-free pizza!  It has rave reviews too.  And if you want to make it even healthier?  Try doing a 1:1 ratio of steamed broccoli puree with marinara for the sauce!  Recipe here:  http://www.pinchingyourpennies.com/2012/05/cauliflower-for-the-pickiest-eaters-yep/

Cauliflower Pizza .
Ingredients
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1/2 Head of cauliflower (mine was a smallish head)
2 C shredded cheese divided (I used mozzarella, but any medium/hard cheese will work)
Italian seasonings (I used oregano, parsley, fresh garlic and some onion)
1 egg
Pizza sauce or marinara sauce of your choosing
Toppings (we used sausage, black olives and pineapple)
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Instructions
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Grate your cauliflower. I used a food processor with the grater blade (cause you don’t want it to become pureed, just shredded). Place the grated cauliflower into a medium microwave-safe bowl and microwave for 6-8 minutes (depending on your microwave). You want to make sure the cauliflower is soft but not mushy. Do NOT add water or anything to the cauliflower.
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While the cauliflower cools off (I put mine in the freezer to cool it quickly), preheat the oven to 450* and prepare a cookie sheet or pizza pan by spraying it with cooking spray. This is also a good time to prepare your toppings – cook your sausage, cut up your pineapple, whatever…
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To the cauliflower add 1 C shredded cheese and spices and combine. Add egg and mix well with your hands. Press the crust onto a pan and shape into a 9-12″ pizza (depending on how thin you want the crust). I did mine closer to a 12″ and it worked great! Spray the top of the crust with cooking spray (to help brown) or brush with oil.
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Bake the crust for 15 minutes (or until golden brown). When you pull out the pizza, turn your oven to broil.
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Add your toppings (we did 1/2 sausage and 1/2 pineapple/black olive) including 1 C cheese and put pizza under the broiler for 3-5 minutes. Just broil it long enough to melt the cheese and caramelize the toppings a bit.
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Seriously delicious! My husband will eat cauliflower, but doesn’t love it. I am one of the pickiest eaters on the planet. My daughter is another one of the pickiest people on the planet. We ALL loved it!! I made this Sunday and they are already asking for it again!! Cauliflower! Who knew??

Wisconsin Cauliflower Soup

I got this recipe off www.utahdealdiva.com and have already made it a few times (and am making it for dinner tonight!).  I've decided it's my favorite thing to make with cauliflower.  You can get this soup at Cafe Zupas too, and we all know how good their food is!

Wisconsin Cauliflower Soup

2 tablespoon butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk**
1 1/2 cups water**
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch chunks
1 teaspoon Dijon mustard
1 cup sharp cheddar cheese, shredded
1 cup Pepper Jack cheese, shredded

**Can substitute 1 can {12 oz} evaporated milk and 2 cups water for the 2 cups milk and 1 1/2 cups water.

In a large saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Whisk in flour and salt. Gradually stir in milk, chicken broth, and water.

Add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 15 minutes.

In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. {Don't let this step deter you from making the soup! Blending it is really easy and so worth the extra 3 minutes. The most annoying part are the added dishes!}

Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Serve soup with remaining cheese as a garnish.

Enjoy!

Butternut Squash Soup

Autumn is in the air, and you couldn't get more Fallish than cooking a warm bowl of this little number. My friend made this the other day and people in the neighborhood could even smell its yummy goodness. I am going to try it later this week!

3 Leeks (white part only) sliced
4 med carrots chopped
5 TB butter
3 lbs butternut squash peeled and cubed
6 C. chicken broth
3 med zucchini peeled and sliced
1/2 tsp. dried thyme (If you don't have this on hand it is fine)
1/4 tsp. pepper
1 1/2 C. half & half
grated parmesan or cheddar cheese


Over med heat, saute the leeks and carrots in butter approx. 5 min. stirring occasionally. Add squash, broth, zucchini thyme and pepper; bring to a boil. Reduce heat cover and simmer until veggies are tender (about 30 min) Cool to luke warm. Puree in blender or food processor until smooth. Add cream, mix well and heat thoroughly but don't boil. Garnish with cheese. Makes 12 servings and freezes well!

.:Squash Spaghetti:.

Our friends gave us a squash from their garden, and we really are not the biggest squash eaters. Luckily my friend gave me a tip on how to make spaghetti from squash, so we decided to give it a try last nite.

What you need:
- squash
- olive oil
- salt/pepper
- foil

The first thing you need to do is cut the top off of your squash, and then cut it down the middle. Our squash was really really hard - I had to have my husband cut it! Even he struggled with it!

Then you want to scoop out all of the seeds and guts.

Brush a layer of olive oil over each half.

Sprinkle with salt and pepper.

I cut my foil to be long so that I would be able to wrap it around my squash halves.

Wrap your foil loosely around your squash halves.

Bake at 375 for 20 minutes.

After 20 minutes, un-cover your squash and bake it again for 10-15 more minutes. Our squash was really hard, so we popped it in for an extra 8 minutes.

Use a fork to shred your squash into 'noodles'.

Top with sauce and serve!

My husband and I both agreed that there was really no taste to the squash, so it is a much healthier alternative to traditional noodles. The problem I had was that the squash was still pretty crunchy, which I struggled with. (Blame it on those pregnancy hormones I guess!) But if you like your pasta al dente, then this might be perfect for you!

.:Crockpot Pork:.

I don't actually have a name for this recipe, so crockpot pork it is!

My husband got this recipe from a customer going through his line at work. When he first showed it to me, I have to admit, I thought it sounded gross. But I decided to give it a try. If you know me, you know that I am not a brave eater. I like things simple, plain, and just the way I like them. This actually wasn't too bad. Neither of us were raving about it, but we both thought that it was good. And who doesn't love a good crockpot meal?

CROCKPOT PORK
- boneless pork roast
- 1 c brown sugar
- 1 c ketchup
- 1 T Worcestershire sauce
- 1 jar (12 oz.) chili sauce

Dump it all in the crockpot and cook it on low for 8 hours.

Mediterranean Halibut

Okay so I got this one out of the "Body for Life" cookbook (one of my faves!). It's easy, yummy AND healthy, hurray! Plus, it's perfect for the grilling season! Halibut can get kind of expensive though (I got a bag of 4 frozen fillets at Sam's Club for about $17). Sorry I have no picture....

Servings: 2
Preparation Time: 25 min

Ingredients:
2 sheets (12" by 18" each) aluminum foil
1 can (15 oz) cannellini beans, drained and rinsed
3 roma tomatoes, diced
1/4 cup fresh basil, sliced (I just use dried basil to my liking)
2 portions halibut fillet (about 12 oz), skin removed
1/2 tsp lemon-pepper seasoning
1 lemon, sliced

Directions:
1. Preheat grill to medium-high. Fold foil sheets in half lengthwise to crease, then unfold. Lightly coat the foil with cooking spray.
2. Divide beans into 2 portions and spoon onto foil in the center of the right half. Layer each with half the sliced tomatoes and sliced basil. Place a portion of halibut fillet on top. Sprinkle halibut with lemon-pepper seasoning and top with lemon slices.
3. Fold foil over the top of the halibut, leaving room for air circulation. Close packets by double folding the 3 open foil edges.
4. Place foil packets on grill and lower cover. Grill until halibut is opaque throughout, about 14 minutes.
5. Use tongs to remove foil packets from grill. Open packets carefully and spoon contents onto plates. Serve and enjoy!

Note: This meal can also be prepared in the oven. Simple place sealed foil packets on a baking sheet and cook in your oven at 450 degrees for about 18 minutes!

.:Machaca Beef:.

INGREDIENTS
- 1 1/2 lbs boneless beef roast
- 1 large onion, sliced
- 1 can (4 oz) chopped green chilis
- 1 T minced garlic
- 1 can (28 oz) chopped tomatoes
- 1 t salt
- 1/2 t cumin
- 1 t fresh ground pepper

DIRECTIONS
- Place all ingredients in crockpot, cook on low for 8-10 hours
- Remove beef from crockpot and shred

You can use the beef for a variety of things: tacos, burritos, enchiladas, chimichangas - so many possibilities!

I love crockpot recipes!

.:Chicken-Bean Burritos:.

These are super tasty!

INGREDIENTS
- 2-3 boneless, skinless chicken breasts
- 1 can (15 oz.) black beans, drained and rinsed
- 1 c cooked rice
- 1/2 c frozen kernel corn
- 2 c shredded cheddar or Monterey Jack cheese
- 2 c mild or medium salsa
- 1 t chili powder
- 1/2 t salt
- pinch black pepper
- 12 (8") flour tortillas
- 1/2 c chopped green onions

DIRECTIONS
- Boil chicken until chicken is tender. Let cool and cut into small pieces. (You could probably also shred it if you prefer.)
- Combine chicken, beans, rice, and corn.
- Stir in 1 c of cheese and 1 c of salsa
- Add chili powder, salt, pepper and mix well
- Place approximately 1/3 c of filling down the center of each tortilla and roll up
- Place tortillas in greased 9x13 baking dish
- Spread remaining salsa down the center of the tortillas
- Cover with foil and bake for 20 min at 375 degrees
- Remove from oven and sprinkle with remaining cheese
- Bake, uncovered for 10-15 min at 425 degrees until cheese is melted
- Sprinkle with chopped green onions

Yields 6-8 servings

You could probably add more salsa or enchilada sauce over the top of the burritos before they baked if you like them a little bit more smothered.

Yum!

Citrus Marinated Shrimp

Citrus Marinated Shrimp - 6 servings

1 cup orange juice
1 cup fresh lemon juice
¾ cup ketchup
¼ teaspoon tabasco
¼ cup olive oil
1 ½-2 pounds of large(Costco)shrimp
1 small red onion *thinly sliced
1 cup chopped fresh cilantro
Combine juices, ketchup, and tabasco in large bowl. Whisk in oil. Add onion, cilantro and cooked shrimp and mix well. Place in a ziplock bag and chill for a few hours or overnight. Drain well before serving. ENJOY!

Mexican Chicken and Rice

I found this recipe on a blog I look at regularly, tried it, and it has been a keeper in our house ever since. We scoop it onto our plate and garnish it with sour cream, salsa, guacamole, etc. You can eat it straight with a fork, but we love to scoop it up and eat it with tortilla chips. The best part is, you make it all in one big skillet so you only dirty one dish. It's a fast and easy recipe, and most the stuff I usually have in my cupboard so it's a nice go-to meal.

Mexican Chicken and Rice

2-3 tablespoons oil
3 chicken breasts cut up in large pieces
taco seasoning to taste
1 cup salsa
1 can corn or 1-1/2 cups frozen corn
1 can black beans, drained
1 package (7 ounces) Zatarain's New Orleans Style Black Beans and Rice
2 cups water
1 cup grated cheese

Directions:
In a large skillet heat oil, add chicken and sprinkled with taco seasoning. When the chicken is white on all sides add salsa, corn and black beans. Cook on medium heat for 3 minutes. Add box of rice and 2 cups of water. Bring to a boil, cover, and then simmer for 20-25 minutes. Just before serving, add grated cheese. Cover and let cheese melt for 2-3 minutes. **When I haven't had a lot of chicken, I have even used 1-2 pieces of chicken and it still turns our great.

Easy Pasta Salad

1 bag of multi-colored rotelli macaroni (cooked of course)
1 small can of sliced olives
1/2 bottle of (fat free) Italian dressing
1 can of Mexicorn (corn mixed w/ peppers)

Mix it all together and enjoy! It's great for lunch or dinner (about 4-6 servings), and keeps great in the fridge. Tastes good hot or cold.

Tomato-Cream Penne for 2

Super quick and easy, and delicious.

1/2 jar tomato pasta sauce
1/4 cup half-and-half
3 cups hot cooked penne

Mix and sprinkle with grated parmesan cheese!

Chicken and Rice

This is one of my all time favorite recipes...it is easy, yummy, and makes the house smell good!

Frozen chicken breasts or tenderloins
1 can cream of chicken soup
1 can cream of celery soup
2 cups of minute rice
2 cans of milk
1 envelope of Lipton Onion Soup Mix

Spray a 9x13 pan with Pam and place frozen chicken all along the bottom of the pan. Mix together the cream of chicken, cream of celery, rice, and milk in a bowl. Pour over the chicken. Sprinkle the Lipton Onion Soup mix on top. Cover with foil. Bake at 325 F for an hour and a half to two hours.

Bruschetta Chicken

1/2 c. flour
2 eggs lightly beaten
3 chicken breasts
1/4 c. grated parmesan cheese
1/4 c. dry bread crumbs
1 Tbsp melted butter
2 large tomatoes chopped
3 Tbsp minced fresh basil
2 garlic cloves minced
1 Tbsp olive oil
1/2 tsp salt
1/4 tsp pepper

Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs. Place in a greased 13x9 baking dish. Combine the parmesan cheese, bread crumbs, and butter, sprinkle over chicken.

Loosely cover baking dish with foil. Bake at 375 for 20 min. Uncover, bake 5-10 min or until top is browned.

Meanwhile, in a bowl combine remaining ingredients. Spoon over the chicken. Return to the oven fir 3-5 min or until tomato mixture is heated through. You can serve it over pasta if you like.

Ramen Shrimp and Vegetables - 20-Minute Recipe

Makes 4 servings

1 lb uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
2 cups water
1 package (3 oz) Oriental-flavored ramen noodle soup mix
1 bag (1 lb) fresh stir-fry vegetables (I use frozen and thaw them before use)
1/4 cup stir-fry sauce

Heat 12-inch nonstick skillet over medium-high heat. Cook shrimp in skillet 2 to 4 minutes, stirring occasionally, until pink and firm. Remove shrimp from skillet. Keep warm.

Heat water to boiling in same skillet. Break up noodles from soup mix into water; stir until slightly softened. Stir in vegetables.

Heat to boiling. Boil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in seasoning packet from soup mix and stir fry sauce. Cook 3 to 5 minutes, stirring frequently, until hot. Stir in shrimp.


210 calories per serving
4 g fat
160 mg chol.
1160 mg sodium
21 g carbs
22 g protein

Only takes 20 minutes to cook!

(I added a "nutrition facts" label and a "quick" label)

From Betty Crocker Cookbook, Bridal Edition

.:Italian Crockpot Chicken:.

ITALIAN CROCKPOT CHICKEN

2-4 boneless, skinless, chicken breasts
1 package cream cheese
1 packet dry Italian dressing mix
2-3 cans cream of chicken soup

Cut chicken into pieces - can be as small or big as you like. Put all ingredients in crockpot. Cook on high for 3-4 hours, or on low for 8-10 hours. Serve over rice or egg noodles. (I like the egg noodles!)

.:Swiss Cheese Chicken:.

SWISS CHEESE CHICKEN

8 chicken breasts
8 slices swiss or other cheese
1 can cream of chicken soup
1/4 c. water
1 package Stovetop stuffing
1/3 c. margarine

Place chicken in dish. Place one slice of cheese over each piece of chicken. Stir soup and water together. Spoon over chicken. Drizzle marg./butter over it (only half of it.) Crush stuffing crumbs and sprinkle over chicken. Drizzle the rest of the butter and about 1/4 c. water over chicken. Bake uncovered at 350 for 55-60 minutes.

.:Lettuce Wraps:.

LETTUCE WRAPS

2 lbs. turkey burger
1 T. olive oil
1 t. Chinese 5 Spice
1-3 t. Szechwan
8 oz. water chestnuts - chopped
1 c. chopped/shredded carrots
1/2 c. sliced green onions
1/2 c. toasted pecans - chopped
3-4 T. soy sauce

Brown turkey and spices in olive oil.
Add the rest - and cook for 2-3 minutes.

Serve with lettuce wraps and white rice.

.:Chicken Satay with Dipping Sauce:.

CHICKEN SATAY W/PEANUT DIPPING SAUCE

1/3 c. soy sauce
1/3 c. packed brown sugar
2 t. lime zest
1/4 c. lime juice
3 garlic cloves, pressed
1 1/2 lbs. boneless, skinless chicken breasts
1/3 c. creamy peanut butter
1 T. snipped fresh cilantro

In bowl, combine soy sauce, brown sugar, lime zest and lime juice. Press garlic into soy sauce mixture. Reserve 1/3 c. soy sauce mixture for peanut dipping sauce and set aside.

Add chicken to remaining soy sauce mixture. Cover. Refridgerate for 30 minutes.

Preheat oven to 400. Bake chicken 18-20 minutes.

Add peanut butter and cilantro to reserved soy sauce mixture. Whisk until smooth. Serve with chicken.