Fruit Pizza

I’m not a big sweets fan, but I do love this recipe. It’s a hit at parties and people always ask me for the recipe. It’s the perfect balance of sweetness and freshness with a little crunch. I hope you love it as much as I do!

Ingredients

• 1 pkg (16.5 oz) refrigerated, slice-able sugar cookie dough *
• 1 pkg (8 oz) cream cheese, room temperature
• 1 c powdered sugar
• 1 tsp vanilla extract
• 1 lb. strawberries
• 1 pint blueberries
• Disposable aluminum rectangular or round pan

* If using a rectangular aluminum pan, you will need 1 1/2 packages of cookie dough. I used the left-over cookie dough to make cookies.

1. Heat oven to 375. PAM the disposable aluminum pan.

2. If using a rectangular pan, cut the cookie dough into 1/4 inch thick slices. You might also need an additional package of cookie dough. If using a round pan, cut the cookie dough into 1/2 inch thick slices. Place the cookie slices around the pan, just touching.

Starting in one corner, gently press the cookie slices towards the edge of the pan, forming a slight lip. Continue around the remaining edges of the pan. Once the edges are complete, repeat with the remaining cookie slices until you have an even crust. Bake for 12-15 minutes or until lightly golden-brown.

3. In a small mixing bowl, combine the cream cheese, powdered sugar, and vanilla. Using a hand mixing or standing mixer, beat until blended. Spread the cream cheese mixture evenly over the baked cookie crust.

4. Rinse off the blue berries and strawberries. Slice the strawberries into thin, 1/4 inch thick slices. If you want to use the design I used in these images, separate the strawberry edges from the inner slices. Begin with the outside edges of the pan. Line the outer edges of the strawberries along the edges of the pan. For the inner lines, use the inner slices of the strawberries. As you can see in the image below, each line of strawberries alternate directions. Once your design is complete, create a border with the blueberries.

Based off of the recipe found at Kraft Recipes.

 

Light Chicken and Veggie Casserole (Medifast & GF)

This recipe contains 4 servings of 1 lean, 2 greens, 1/4 healthy fat, and 3 condiments.

Ingredients

• 1 lb. chicken, raw, cut into small cubes
• 1/2 c light sour cream
• 1 c mozzarella or Italian blend cheeses, divided
• 1 tsp garlic powder, divided
• 1/2 tsp ground thyme
• 14oz frozen broccoli, cut into small pieces
• 1/4 c water
• 16oz baby spinach leaves, stems removed
• 1 tsp butter or margarine
• 1/4 c onion, diced small
• 3 cloves of garlic, diced small

1. Preheat oven to 400. PAM a 9×9 baking dish.

2. In a medium bowl, combine the raw chicken cubes, light sour cream, ½ tsp garlic powder, and ½ tsp ground thyme. Stir until the sour cream and seasonings are evenly distributed.

3. In a large skillet, melt the butter or margarine. Add the onions and garlic. Cook over medium heat until fragrant and soft, about 7-10 minutes. Stir in the broccoli and water. Cover and cook for 10 minutes.

4. In a medium skillet, cook the spinach until soft, about 10 minutes, stirring occasionally.

5. In a large bowl, combine the broccoli mixture, spinach, and chicken mixture. Stir until combined. Add ½ the cheese and stir.

6. Pour the mixture into the casserole dish and top with the remaining cheese. Bake covered for 20 minutes. Remove the cover and bake for an additional 20 minutes.

Recipe created by Me! : D