Mama Mia That's a Chicken Pizza

I can't believe that two years has just about gone by and that this recipe is just now resurfacing in our clean eating rotation.  This is one that inspired me many moons ago and when it hit me the other day while grocery shopping everyone was in agreement that it was long over due.  The fun thing about this recipe is that everyone gets involved!  It allows my grill master to do his part, the girls get to top their own "pizza" and I well...you know...I orchestrate the fun.  Don't worry if you don't have a grill, baking the chicken will work beautifully.

Mama Mia That's a Chicken Pizza!

Chicken Breast
Pizza Sauce
Italian Seasoning/Cracked Black Pepper/Sea Salt
Favorite pizza toppings
Mozzerella Cheese/Grated Parmesean Cheese

First, you need to flatten your chicken breasts to make your "crust".  I ask the butcher at the meat counter to do this for me.  The flatter the better.  Season each flattened breast and grill until fully cooked, then in the house they go.  Transfer to a cooking sheet and top each "crust" with pizza sauce, pizza toppings and cheese.  Broil until beautiful and brown.






Feldman Quick Tip

A flattened chicken breast looks huge!  Just remember that if you had not flattened it you would eat the whole thing, so don't let the size stop you from enjoying this Mama Mia That's a Chicken Pizza until the last wonderful Italian bite is gone.

Breakfast for Supper

Breakfast for supper...ahhh, who doesn't love breakfast for supper night.  I have been wanting to try out a pancake recipe and had left over turnips from our burgers and fries night so what better way then to have breakfast for supper.  Unlike my previous posts this will have three recipe ideas in one post.  Happy Eating!  

Pancakes

3 ounces of cream cheese

3 eggs

3/4 tsp baking powder

Dash of cinnamon

Mix well.  Let sit for 15 minutes before making your pancakes.  These are much thinner than your normal pancake but still have that wonderful pancake flavor. Makes 3 pancakes.

We use Walden Farms Maple Syrup.  If you have yet to try Walden Farms products, this is a great starter item.

 

Turnip Browns

Diced white turnips
Diced white onions
Sea Salt/Cracked Black Pepper/Garlic Powder

Olive Oil

Heat saute pan.  Drizzle turnips and onions with olive oil and  seasonings, toss to coat evening. Cook until tender.  Top with cheese if desired.

German Egg Bake

6 eggs
1 cup cottage cheese

Handful of grated parmesan cheese
Handful of mozzarella cheese

Sea Salt/Cracked Black Pepper/Garlic Powder

  Combine all ingredients.  Pour in a greased casserole dish.  Baked at 350 for 40 minutes or until egg is set.  You can also make this in single servings on the stove top!

Recipe side note:  Many years ago Gary and I traveled to Door County and stayed at a B&B in Sister Bay.  They served this egg bake at our first morning breakfast.  It has been a favorite ever since!

Spaghetti Squash Lasagna

This is our go to recipe when we need left overs.  It warms up well and is one of those dishes that taste better the longer the ingredients blend together.  I will make this three different ways, 1) with blanched cabbage leaves, 2) with zoodles instead of spaghetti squash and 3) our favorite...spaghetti squash.  All produce the perfect layered lasagna without the noodles.

Spaghetti Squash Lasagna
1 medium spaghetti squash

Browned Ground Turkey

1 small can of tomato paste

Assorted Peppers, Mushrooms, Onion

Cottage Cheese

Mozzarella Cheese

Split the squash in half and clean out the seeds and roast for 40 minutes at 400 degrees.  Brown the ground turkey and add the tomato past mixing well.  In a separate pan saute all veggies until tender.  Once squash is very tender to the fork test remove from the oven and shred into spaghetti pieces using the fork.  Add the squash to the sauteed veggies.  Layer a 9x13 pan with the turkey mixture on bottom.  Cover this with a layer of cottage cheese.  Top with the squash and sauteed veggies.  Cover with cheese.  Bake until golden brown in a 350 oven.

Second Layer

Third Layer

Feldman Quick Tip

I had 1/2 a carton of cottage cheese and 1/2 a carton of ricotta cheese left so I combined to two and it worked out perfectly.  Inspiration....use your left overs  as inspiration.

Cauliflower Cheesy Breadsticks

Another cauliflower recipe!  These breadsticks are a perfect side for a soup or pizza.  When accompanied with either of these it is a veggie overload!

Cauliflower Cheesy Breadsticks
1 head of cauliflower
4 eggs
Italian Seasoning
Garlic Powder
1 bag of shredded mozzarella cheese

Steam cauliflower until very tender.  Using your food processor blend cauliflower until it resembles rice. Transfer to a large bowl.  Add eggs, seasonings and half of the cheese.  Mix well.  Spread the mixture out to resemble a rectangular pizza.  Cook at 425 for 25 minutes or until golden brown.  Top with cheese and return to oven to melt.  

Feldman Quick Tips

This also makes a great pizza crust!

Broccoli Cheese Soup

Soup during the winter....this is one thing we have missed on our clean eating lifestyle.  You know the kind....thick and creamy chowders/soups.  While this soup is far from the thick and creamy soup that we all love it was perfect during that last cold spell and was a quick way to use the last of the veggies for the week.

 Broccoli Cheese Soup
Broccoli
Red Onion
1 T Butter
2 1/2 Cups Chicken Broth
1/2 cup heavy cream
Velveeta Cheese

Mince onion, melt butter in medium stock pot.  Add onion and cook until translucent.  Add chopped broccoli and cook until tender.  Add Broth and simmer until the broth has reduced by 1/3.  Remove half of the mixture, using your food processor or blender puree.  Return the pureed soup to the stock pot adding the heavy cream and cheese.  Continue to heat just until cheese is melted.

Feldman Quick Tips

The soup thickens a bit when keep overnight.  I suggest that you make it on a weekend and reheat the evening you are going to eat it.

I did not measure my broccoli but instead used what was left from the week so it was chocked full!