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Recipe: Zucchini Crust Pizza

4/25/2019

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Ingredients:

Servings: 6
Calories: 188
  • 2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry
  • 1/2 cup egg substitute or 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided 
  • 2 small tomatoes, halved and sliced
  • 1/2 cup chopped red onion
  • 1/2 cup julienned bell pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil

Directions:

Prep Time: 20 min
Cook Time: 25 min
Ready In: 45 min
  1. Preheat oven to 450°. In a large bowl, combine first four ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle.
  2. Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.
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Recipe: Parmesan Roasted Cauliflower

4/18/2019

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Ingredients:

Servings: 4
Calories: 152
  • 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried marjoram
  • ¼ teaspoon salt
  • Freshly ground pepper to taste
  • 2 tablespoons balsamic vinegar

Directions:

Ready In: 35 min
  1. Preheat oven to 450°F.
  2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.
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Recipe: Egg and Cheese Tacos

4/11/2019

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​Ingredients:

Serving: 4
Calories: 334
  • 1 cup chopped tomato
  • 1/4 cup chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon minced jalapeño pepper
  • 1/4 teaspoon kosher salt
  • 4 teaspoons fresh lime juice, divided
  • 1 teaspoon minced garlic, divided
  • 1 cup organic refried beans
  • 1/4 teaspoon ground cumin
  • 1 tablespoon 1% low-fat milk
  • 6 large eggs, lightly beaten
  • Cooking spray
  • 1/4 cup chopped green onions
  • 8 (6-inch) corn tortillas
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
  • 8 teaspoons reduced-fat sour cream

Directions:

Prep Time: 5-10 minutes
  1. Combine first 5 ingredients in a small bowl. Stir in 2 teaspoons juice and 1/2 teaspoon garlic. Combine beans, remaining 2 teaspoons juice, remaining 1/2 teaspoon garlic, and cumin in another bowl
  2. Combine milk and eggs in a medium bowl; stir with a whisk. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add green onions to pan; sauté 1 minute, stirring frequently. Stir in egg mixture; cook 3 minutes or until soft-scrambled, stirring constantly. Remove from heat
  3. ​Warm tortillas according to package directions. Spread 1 tablespoon bean mixture on each tortilla. Spoon about 2 tablespoons egg mixture down center of each tortilla. Top each serving with 1 tablespoon tomato mixture, 1 tablespoon cheese, and 1 teaspoon sour cream
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Recipe: Roasted Brussel Sprouts

4/4/2019

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Ingredients:

Servings: 6
Calories: 109
  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • ​1/2 teaspoon freshly ground black pepper

Directions:

Prep Time: 10 min
Cook Time: 40 min
Ready In: 50min
  1. Preheat oven to 400 degrees F.
  2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
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