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Monthly Archives: September 2012

Strawberry Kiwi Smoothie (Dairy Free)

Stawberry Kiwi Smoothie

Ingredients

  • 8 oz frozen strawberries
  • 2 kiwis, peeled and cored
  • 1 cup apple juice
  • 1 container strawberry yogurt (optional, adds a creamier texture — leave out for dairy free)

1.Combine all ingredients in a blender and pulse until well blended.

Recipe created by Me : D

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Posted by on September 4, 2012 in Breakfast, Sweets

 

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Pesto Pizza with Chicken and Mushrooms

Pesto Pizza with Chicken and Mushrooms

The recipe for my Low-Fat Mild Pesto Sauce can be found here.

Ingredients

  • 2 chicken breasts, thawed
  • 6 baby bella mushrooms, cubed
  • 2 cups Italian blend cheese
  • 1/2 cup pesto sauce
  • 1 tube of biscuits

1.Follow preheating instructions on the back of the refrigerated tube of biscuits.

2. Cut thawed chicken breasts into small cubes. Place cubed chicken into a medium skillet, lightly season chicken with garlic salt and sweet basil, cook over medium-high heat until cooked through, stir often. Be careful not to over cook.

3. Cube baby bella mushrooms and saute in a small amount of butter over low heat until tender.

4.Once chicken and mushrooms are cooked, open the refrigerated tube of biscuits. Place biscuits evenly apart on a cookie sheet and spread them into larger circles with your fingers. Biscuits should be around 4 inches in diameter, all 10 will fit on one cookie sheet.

5. Spread a small amount of pesto sauce on each biscuit, spread into a thin layer. Add a layer of cheese. Next, add mushrooms, followed by chicken and a second layer of cheese. Optional: top each pizza with a dash of Italian seasoning for an extra kick of flavor.

6. Place the pizzas in preheated oven for 4 minutes, turn the cookie sheet if needed and cook an additional 3-5 minutes. Remove pizzas when the edges start to become lightly golden.

Recipe created by Me : D

 
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Posted by on September 2, 2012 in Appetizer, Chicken, Side Dish

 

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Low-Fat Mild Pesto Sauce

I’ve tried several different recipes for Pesto Sauce and most of them turned out to be too strong for my taste, so I’ve created a Pesto Sauce that is delicious with less of a bite. This recipe is also low-fat. I use this Pesto Sauce recipe for my Pesto and Chicken Pizza recipe, which I will post, but I bet it will be great on pasta or sandwiches. Yields about 1 cup of pesto.

Ingredients

  • 1 cup packed fresh basil leaves, stems removed
  • 1 bunch of parsley, curly or flat leaf
  • 1 teaspoon lemon juice
  • 1 tablespoon olive oil
  • 2 large garlic cloves
  • 1/2 c Parmesan cheese, grated

1. Place the dry ingredients in food processor. Pulse until well blended. Make sure the parsley and basil leaves have been broken down and there are no large chunks of leaves.

2. Add lemon juice and olive oil. Pulse until well blended.

Tips:

  • If you prefer a wetter pesto sauce, slowly add more olive oil until desired consistency
  • If the basil or garlic is too strong, add more parsley
  • If lemon juice is too strong, add more Parmesan cheese or garlic

Recipe created by Me : D

 
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Posted by on September 2, 2012 in Gluten Free, Sauce

 

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