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Summer time is here so everything is going on the grill- even pizza!
I’ve been hearing about this pizza dough that has extra protein. So I googled many recipes and decided that it would be a great healthy weekly staple in my house. It only has 2 ingredients: 1 cup of self rising flour (I made it myself - just add 1.25 tsp of baking soda and 1/2 tsp of salt to regular all-purpose flour) 1 cup NF Greek yogurt Directions: 1. Mix the ingredients in a kitchen aid or food processor. If it’s on the sticky side, keep adding 1 tbsp of flour at a time until it’s workable. Put the bowl in the fridge for 1 hour for less. Coat dough with flour. 2. Roll onto a parchment sheet. Be sure to flour the parchment paper as well as the rolling pin and flatten until it's thin. I like the thin crust because I pile on the veggies. This dough is messier than the "Better for you Pizza" dough I previously posted, and is less crispy/more doughy because of the yogurt. 3. Get your grill to 400 with a clay pizza pan already warm. Use a cutting board to transfer the parchment paper to the grill and cook for 12 minutes. 4. Put any desired toppings you like. It’s a fun family meal to make together. You can also make it gluten free. Save any leftover dough in the freezer for another meal later. Keeps for 4 days in the fridge and a month in freezer. Enjoy!
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This is a light greek soup that combines simple ingredients that results in a refreshing meal or a great starter.
Servings: 4 Calories: 201 kcal Ingredients 2 tbsp olive oil separated 2 large chicken breasts cubed into bite-size chunks 1 medium onion, finely diced 2 large celery stalks, diced 4 garlic cloves, minced 4 cups chicken broth Zest of one lemon ½ tsp salt ¼ tsp fresh cracked black pepper 1 bay leaf 1 large egg *see note Juice of one lemon Salt and pepper to taste Fresh parsley, to garnish (optional) Instructions 1. Select the "saute" setting on the Instant Pot and let heat until the label reads "hot". 2. Add 1 tbsp olive oil then add the cubed chicken and saute until chicken is browned. Remove and set aside. 3. Add the other tbsp olive oil and add the onions and celery and saute for 2 minutes. Add the garlic and saute 1 minute longer. 4. Add the chicken back in and then add chicken broth, lemon zest, salt, pepper, and bay leaf. Press "cancel" on Instant Pot and turn off saute mode. 5. Cover and close the lid and make sure the vent on the lid is set to "sealing" position. 6. Select "manual" and set to 20 minutes. 7. Once time is up let the pressure come down naturally for 3 minutes and then carefully use the quick release method (QRM) to release any remaining pressure. 8. Whisk the egg in a medium bowl and then add the lemon juice and whisk until combined. Slowly pour ½ cup of broth into the egg and lemon mixture, mixing continuously. 9. Pour the egg mixture into the soup while stirring constantly. 10. Top with chopped parsley for serving. Or put it over brown rice and make it a meal. Recipe Notes *I use greek yogurt instead of the egg to make it richer. *You can use two eggs if you would like a creamier/richer soup. https://www.galonamission.com/wp-content/uploads/2018/02/Instant-Pot-Greek-Lemon-Chicken-Soup4-4-500x500. This quick and easy recipe comes from week 1 of the Mamacita Challenge Recipe Book.
Serves 8 Ingredients 4 Zucchini or Eggplant Medium size or 4 Asian eggplants ½ - 1 inch thick 24 ounce jar of Marinara Sauce (or make your own). I used Costco Kirkland brand without added sugar ½ cup mozzarella cheese ⅓ cup parmesan or Romano cheese 4 tsp olive oil ½ onion 2 garlic cloves, minced 1 lb. of turkey, bison, chicken or ground beef *optional Preheat oven to 375 degrees Instructions: 1. Sautée 1/2 a large onion and 2 garlic cloves in 2 tsp of olive oil until translucent, then cook the meat if using. I also added mushrooms and fire roasted veggies; use whatever you have on hand. 2. Coat baking sheet with olive oil (used a 8x8 for a thicker lasagna, 9x13 works). Arrange sliced zucchini first the top with marinara sauce next, then ground turkey and grated mozzarella and parmesan cheese next. Repeat for 3 layers. Cover baking sheet with aluminum foil and bake for 30 min. 3. Remove from oven and serve with greens. It is delicious! You don’t need a ton of cheese if it’s a good kind. Nutrition Facts: Total Calories 180 per serving: 7.6 g of carbs, 10.2g of Fat, and 15.6 grams of protein
Tortilla Recipe* Ingredients: 2 cups of fine corn flour 2 scant cups of water Equipment required: Medal or wood tortilla maker and plastic (used old ziplock bags work great) Cast iron pan or griddle Insulated tortilla holder Directions: 1. Mix corn flour and water together. Knead and split into 28 balls. 2. Heat a cast iron pan or griddle over medium high for a few minutes. Meanwhile, put two plastic bags over each side of the tortilla press. 3. Put a ball in middle of the tortilla maker and press. If you want it to be thinner, flip over and repeat. 5. Place tortilla on hot pan and cook for 1:30-2 minutes each side. 6. Then place in a tortilla maker or in cloth with foil paper. Serve hot and enjoy If you prefer a video, visit here. *I followed the recipe on the outside of the Masienda package
Ingredients
1 slice Dave’s thin sliced power seed bread 1/4 avocado 1 egg 1/4 c egg whites 1/4 c sprouts (recipe here) A dash of hot sauce Instructions Cook the egg to your preference, pile the ingredients on your toast, and enjoy. Super delicious! You can do so much with sprouts. Add them to any salad as a tasty topper. Nutritional facts 293 calories, 23 grams of carbohydrates, 13.8 grams of fat, 22.6 grams of protein. |
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