Veggie Pizza

www.bodyofamother.com

Crust:

Preheat the oven 350 degrees

• 2 c almond meal
• 2 eggs
• 3 tbs coconut oil 
• 1 tsp garlic powder
• 1.5 tbs finely chopped fresh rosemary

Pre-heat oven to 350 degrees

Simply mix all the ingredients together. Until a dough ball is formed.

Take the dough and press it out with your fingers onto a pizza pan.. or if you don't have one I just used a cookie sheet. 

Bake for 20 minutes. 

While the crust is baking, prepare your toppings

Toppings

• 1/2 c. Tomato sauce ( I just used marinara sauce)
• 1 green pepper
• 1/2 C. purple onion
• Tomato
• Avocado
• Sliced grill chicken 
• *whatever toppings you want!

In a skillet I steamed the peppers and onions for about 5-7 minutes

Sliced my tomato and avocado and grilled the chicken. 

Once the crust is done, all that is left is to top it off. 

Marinara sauce, green pepper and onions,

 chicken, tomatoes and avocados! 

now don't you feel like a kid again. 

Lime Tacos

by Julie Hendrickson
M-Power Training

lime chicken tacos
1 1/2 lbs. chicken, cubed ( i used 4 boneless, skinless chicken breasts)
1/4 C. red wine vinegar
juice of 1 lime
2 tsp. sugar
1 tsp. salt
1 tsp. black pepper
4-5 green onions, chopped
1 tsp. minced garlic
4 tb. fresh cilantro, chopped
flour tortillas, warmed
saute chicken in a skillet with a little oil for a few minutes until chicken becomes white all around. combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro and add to chicken. simmer 20 minutes, until chicken is cooked through. add chicken to tortillas and top with lettuce, tomato, cheese, avocado, salsa and sour cream.

Firecracker Chicken

by Julie Hendrickson
M-Power Training

firecracker chicken

4-5 boneless chicken breasts-cubed
2 tb hot chili sauce (sriracha is the best-it's the bottle with the rooster on the front)
2 tb olive oil
1/4 tsp salt
2 tsp sugar
1-2 tsp crushed garlic (i use the crushed garlic in the jar)

combine all ingredients in a large ziploc bag, add chicken and marinate for 20 minutes to 2 hours. skewer chicken and grill or broil until brown.

Taco Tuesday (Any Day)

by Julie Hendrickson
M-Power Training

i got this recipe in the mail a few days ago from kroger.
tried it and the tacos were a hit!
my advice:
the first time always try the recipe exactly as written!
i used all the kroger items as listed.
i used brown rice....you will find it by the frozen vegetables.
the rotisserie chicken was the $4.99 size.
this would also make a dee-lish taco salad.

savory chicken tacos

1 kroger home savory slow roasted rotisserie chicken, deboned and shredded
1 pkg. (12 oz) kroger frozen steamable white or brown rice
1 c. shredded kroger mexican cheese
1 can kroger diced salsa-style fire roasted tomatoes
1/2 t. salt
1 c. kroger frozen sweet corn
1 jar (16 oz.) kroger verde enchilada sauce
1 pkg. crisp taco shells or soft tortillas
sour cream

Preheat oven to 450. Spray 13x9 pan with cooking spray.

Mix all ingredients except taco shells and sour cream into a large bowl. Spread evenly into baking dish.

Bake at 450 for 20 minutes or until bubbling. Let stand 5 minutes.

Spoon into taco shells and serve with sour cream

Blackened Fish with Slaw

by Meg Wallace

To make slaw:

Put all ingredients into a bowl and mix.

1 tablespoon oil
1 tablespoon lime juice
1 garlic clove1 teaspoon sugar1/2 teaspoon blackened fish seasoning2 tablespoons chopped fresh cilantro
1/4 cup sliced green onions
2 cups broccoli slaw
I normally buy pre-packaged broccoli slaw but have made my own before and it is just as delicious.

To cook Fish:

Heat 1/2 tablespoon oil in frying pan on medium high heat. Wet tilapia fish fillets and sprinkle both sides with blackened fish seasoning. Cook fish for 10 to 12 minutes or until fish flakes easily, turning occasionally.

Cover fish with topping and enjoy. I like to add grated radish. For a variation add sliced avocado and wrap in a tortilla for a delicious fish taco.


The first time I made this I was sure I wouldn't like it. I don't normally like fish, but this is really good.

Spaghetti Squash

by Candice Bement - bodyofamother.com

Ingredients:

1 spaghetti squash 

spaghetti sauce

baby tomatoes

avocado

grilled chicken

zuchinni 

asparagus

yellow squash

1 can of diced tomatoes

Step 1 

Preheat oven to 350

Step 2 

Cut spaghetti squash in half!

This is actually hard.. you may need your man to help out.. 

Step 3

Gut it

Its kind reminded me of a pumpkin.. 

Step 4

Place upside down on cookie sheet

& bake for 40 minutes

Step 5

Steam your veggies 

Step 6

When aquash is done use a fork ans scrape out the inside and it will resemble something like spaghetti noodles

Step 7

 Prepare your sauce

Step 8

Mix sauce, some veggies in, & chicken (leave chicken out for vegan style) 

Add some avocado, baby tomatoes on top

voile

It was delish! A total veggie dinner! I loved it!

This is just perfect for me, because I dislike noodles but I do still cook with them from time to time for the Mr. Because he loves pasta!.. This sort of is like pasta.. with less than half the calories & carbs!



Stuffed Chicken

by Candice Bement - bodyofamother.com

You will need:
4 chicken breast
Hummus (flavor of your choice) I used Roasted pine nut

fat free feta cheese

2 egg whites

whole wheat bread crumbs

& the most important.. 3 dark chocolate kisses for good measure.

First PREHEAT oven to 350 degrees! Then put the egg whites in a bowl & whole wheat crumbs in another bowl

note: fresh eggs from my sisters pet chickens! 

Cut your Chicken in half and spread hummus inside the middle and sprinkle the feta on top of the hummus 

Put toothpicks in to hold the chicken together..

Carefully take each chicken breast and roll it in the egg whites until fully covered then into the bread crumbs and place back into your tinfoil covered baking pan. 

Place in oven for 35 minutes 

While chicken bakes enjoy those 3 dark chocolate kisses..

(left over Christmas candy is the best)

Dessert before dinner is always okay in my book ;)

{ENJOY}



Lasagna

by Candice Bement - bodyofamother.com

Ingredients

Whole wheat lasagna noodles

RAGU (tomato sauce)

Lean Ground Turkey

 Fat free Ricotta cheese or cottage (i used ricotta this time)

olive oil

Asparagus

Zuchinni

Tomato

sweet onion

broccoli slaw

1 clove of garlic.

Low fat Mozzarella cheese/cheddar (Goat cheese is fab also)

#1 Boil a large pan of water and add your noodles

#2 chop your veggies and garlic and throw it in a pan with 4 Tbs of Olive oil

 I added the tomatos last. 

#3 Cover them with a lid and stir often.

#4 Cook your turkey, Drain it gets juicy.. I just cook it plain. boring I know..but you'll give it its flava lata.

(p.s I now have a gas stove.. yeeeessssssss)

things cook much faster ;)

#5  *Preheat your OVEN.. 350

#6 Check on your noodlies... and feel free to taste test it.  yes?

Once everything is cooked get ready to layer!

#7 Layer Like SOOOO..

Noodles

Ricotta cheese

Turkey

Ragu

Veggies

sprinkle a little mozzarella

noodles

& repeat

until you reach the top of the pan. Place your last noodles on and cover with the remaining sauce &  top with a little cheese love.

#8 Cover with tinfoil and bake for 15-20 minutes

Over board.. just a little..haha

& now your going to hate me.. Cause in all the party madness I didn't get a finale picture..

BUT The Mr. loved it.

He even hid it from everyone else so nobody would want any..

I made some garlic bread also with a delicious whole wheat seedy bread I bought from the bakery ;) 

Slice and spread a little smart balance on and sprinkle with parsley and garlic salt :)

no pic.. sorry y'all

ENJOY!!

Chicken Melt with Veggie Ranch Pasta

by Candice Bement - bodyofamother.com

Ingredients for chicken

• 2 eggs whites
• whole wheat crumbs
• 2 chicken breast
• 1 cup of tomato sauce 
• Mozzarella cheese

Veggie Ranch Pasta

• Whole wheat Pasta
• 1 bag of frozen stir fry Veggies
• 3 cups of spinach
• 1 C. Orginal Hummus
• 1/2 C. Almond Milk (any milk should work)
• 1/2 of a Ranch Dip Packet
• 1 tsp Coconut Oil
• 3 T. Braggs amino soy sauce 

Directions

• Preheat your oven to 350 degrees

• Take your chicken and soak it in the egg whites and roll it in the whole wheat crumbs and place in 8x8 glass dish.

• Place in oven and bake for 30-45 minutes until cooked throughly
• While your chicken is baking, boil your noodles (I cooked the entire box but you could only do half, I save some for future meals.)

• In a skillet, put 1 tsp of coconut oil and add your veggies, I didn't use anything special.

hello Walmart special...

• Roast your veggies and then add the spinach cover for 3-5 minutes until spinach cooks
• Then, add your hummus, almond milk, ranch dip and braggs liquid amino alternative soy sauce

simply organic is the best!! no msg!! fyi.. hidden valley ranch dip contains msg.

mmmmm.. creamy..

• You may need to add more milk to make a nice creamy sauce. 

• When chicken is done pull it out of the oven and pour desired amount of tomato sauce over chicken and sprinkle with mozzarella cheese

and place back in the oven for 5 minutes or until cheese is melted on top! 

pasta + veggie mix + chicken melt = BEST dinner everrrrrrrrrr!!!