The Perfect Italian Salad

Every now and then you need a good crisp, classic Italian salad. This is a great classic salad that's sure to be a crowd pleaser. You can mix up the dressing and keep it on hand for a weeks worth of salads or make a big salad for a crowd, either way you'll have happy salad fans.

The Dressing Deets
1/2 Cup Low Fat Plain Yogurt
1/4 Cup White Vinegar
1 TBS Lemon Juice
2 TBS Olive Oil
1 TBS Sugar
1 tsp Italian Seasoning
1/2 tsp Basil Flakes
1/2 tsp Garlic Salt
1 tsp Sea Salt
1/4 Cup Finely Shredded Parmesan Cheese

The How To
Add all ingredients and mix until smooth
Let Dressing set for 30 - 45 minutes prior to use so flavors can meld.

The Salad Deets
1 Head Romaine Heart Lettuce - Roughly Chopped (about 4 Cups)
4 Cups Spinach - Roughly Chopped
2 Tomatoes - Diced or Sliced - your preference
1 Cucumber - Peeled and Sliced
1/3 Small Red Onion Thinly Sliced
1/2 Cup (about 6-8) Pepperoncini Peppers
1/2 Bag of Croutons (About 1 1/2 - 2 Cups)
1/3 Cup Grated Parmesan Cheese

Toss Salad ingredients into a large bowl and add dressing.

Plate, Pray & Enjoy!

Perfect Pizza from Crust to Toppings

I should issue a word of caution to those who love deep dish, thick crust, manly man pizza - this recipe is not for you. This pizza is for all the real pizza lovers, those who prefer Italian style thin crust with fresh toppings. If that sounds like your kind of pizza you are in luck, this recipe is pizza perfection {in my clearly not so humble opinion}. It's taken me a long time to perfect the crust and I finally feel confident that this is the crust. A crust I am willing to share and hope you enjoy.
But we all know that the crust is only half of the symphony that is a slice of pizza. The toppings are also crucial - now I won't pretend to know what you like, but I will give you a few suggestions for great pizza combos. Hopefully you will create your own perfect pizza. And when you do, please share it. I'd love to hear what you come up with. Now on with the food!

The Pizza Crust Deets
1 1/2 Cup All-purpose Flour
1 1/2 Whole Wheat Flour
1 tsp Salt
1 tsp Sugar
1 packet Yeast
1 Cup Warm Water
1 1/2 TBS Olive Oil
Corn Meal for bottom of Crust
*For a twist you can add 1 tsp Rosemary and 1 tsp Crushed Basil

The Pizza Crust How To
You can Mix by Hand or in a Mixer with a Dough Hook - I use the mixer.
Add 1/2 of the Flour to mixing bowl (I like to mix my flour and add 1/2 of the mixture to start)
Add Salt, Sugar and Yeast
Mix Dry Ingredients
Add Warm Water and Olive Oil
Mix on low until dough is "wet"
Mix on medium for 1-2 minutes
Add remaining Flour
Mix until Dough until it holds together
Knead Dough on floured surface until elastic and smooth (Dough will feel smooth and the consistency will be medium-firm - don't kneed until hard or your crust will be tough. Kneading takes about 2-3 minutes.
Knead Dough into a ball and place in a greased bowl and cover with plastic wrap.
Let rest for 20-30 minutes while dough rises - it should double in size.

Once Dough has risen, divide in two.
Pull Dough into Flat disk.
Sprinkle Corn Meal on Counter and Rollout the Dough nice and thin (about 1/4 inch thick or less if you like super crisp crust)
Place Crust on greased baking sheet, brush with olive oil
Bake @ 425 for 7-10 minutes depending on your oven
Take crust out of oven and add toppings
Return to Oven and Bake another 7-10 minutes until done.

Topping Suggestions

Classic Margarita 
Brush Crust with Olive Oil and add the following:
5-6 Slices of Fresh Mozzarella
1 Tomato thinly sliced (I prefer Roma Tomatoes)
1 Bunch Fresh Basil Leaves Finely Ribboned (Make a stack of basil leaves, roll them and thinly slice the roll - this will create ribbons)
Bake @425 for 7-10 minutes on 1/2 baked crust

Prosciutto Fig
Brush Crust with Olive Oil and add the following:
4-5 Slices of Fresh Mozzarella
4-5 Dried Figs thinly sliced
Bake @425 for 7-10 minutes on 1/2 baked crust
Add 6-8 slices of Prosciutto
Add a handful of Arugula

Artichoke Parmesan
Brush Crust with Artichoke Paste
8-10 Artichoke Hearts (I buy the quartered hearts and cut them in 1/2)
1 Roma Tomato thinly sliced
1/2 Cup Shredded Mozzarella
1/2 Cup Grated Parmesan
Bake @425 for 7-10 minutes on 1/2 baked crust

Classic Prosciutto

Brush Crust with Olive Oil and add the following:

5-6 Slices of Fresh Mozzarella

1 Tomato thinly sliced (I prefer Roma Tomatoes)

1 Bunch Fresh Basil Leaves Finely Ribboned (Make a stack of basil leaves, roll them and thinly slice the roll - this will create ribbons)

Bake @425 for 7-10 minutes on 1/2 baked crust

Add 6-8 slices of Prosciutto

I have a lot more topping ideas, but I think 4 is plenty to get you started!

Plate, Pray & Enjoy!

Bagel Sandwiches for a Quick Fix

Sometimes we all need an easy dinner.
Tonight was one of those nights.
So CarboLoading Bagel Sandwiches it is.

The Deets
(for 2)
2 Bagels (Einstein Brothers Whole Wheat)
Thick Cut Chicken (I used Carving Board Turkey)
Extra Sharp Cheddar
Spicy Sprouts (Alfalfa & Radish Sprouts)
Spinach
Tomatoes

The Assembly 
Toast Bagels
Add Cheese while Bagels are hot to melt it a bit
Add toppings

Serve with Salad, Kale Chips or another healthy side and dinner is served.

Plate, Pray & Enjoy!

Summer Breakfast Scramble

Summer is almost here, flavorful, fresh produce is abundant and fresh light dishes are on my mind.  This time of year makes me crave healthier food, full of fresh flavors!  Even Breakfast gets a quick fresh overhaul. Today's dish: Vegetable and Goat Cheese Scrambled Eggs.

The Deets for One
2 Eggs
6 Mushrooms Roughly Chopped
1 Large handful of Fresh Spinach - Chopped
1 Large handful of cherry tomatoes Quartered
1/8 Cup Crumbled Goat Cheese
1 TBS Milk
Salt to Taste

The How To
Sear Mushrooms until desired doneness (I like mine cooked well)

Add Spinach and Tomatoes for a quick Sear

In a Bowl Scramble Eggs and Milk
Add Goat Cheese
Add to Pan over Medium Low

Scramble for 3-4 minutes or until Eggs turn white

Plate, Pray & Enjoy!

It's Not Easy Being Green - The Greenest Pasta You'll Ever Eat

Warning! This may not be the prettiest meal I've ever created! But it's healthy and delicious so go with the flow of the green and enjoy this veggie overloaded pasta dish. I love pasta! Normally I eat whole wheat, but occasionally, I'll buy something different - like spinach spaghetti.  Today's dish is chock full of healthy veggies, lean protein and flavor - that makes up for it not being pretty right?

The Deets
(for 4)
2 Chicken Breasts
One Package Spinach Pasta (Whole Foods 365 brand)
1 Cup Chopped Kale
1 Cup Grape or Cherry Tomatoes cut in half
1 Cup Mushrooms, roughly chopped
1/2 Shallot
4 Cloves Garlic
2 TBS Olive Oil
1/8 Cup White Cooking Wine
1/8 Cup Chicken Broth
Fresh Parmesan to Top

The How To
Cut Chicken Breasts in Half
Add 1 TBS Olive Oil to Skillet and Heat over Medium High
Add Garlic and Chicken
Cook until Brown

Remove Chicken from Skillet

Add Shallots and Mushrooms to Skillet
Once Mushrooms and Shallots are well sauteed Remove Garlic

Add Chicken Broth, Cooking Wine, Shallots and Mushrooms

Add Remaining Vegetables and cook until wilted
Cook Pasta According to package directions

Add Cooked Pasta to Vegetables and mix well

Top with Fresh Parmesan
Add Chicken

Plate, Pray & Enjoy!

MahiMahi with Pineapple Salsa

     I Love MahiMahi!  I Love fresh Salsa & I Love this Meal. 
In a moment I'll share the recipe, but first I want to do something I've been meaning to add to this blog... sharing tips on healthy living.  Not that I'm a genius at it, I'm a work in progress {as you can see from some of the recipes} but I plan to add little tips now and then.  You may have noticed the Note at the end of the Mac & Cheese post about "not eating white foods" - If not, check it out - It's a great way to eat a little bit healthier.  
    Today's tip is all about portion control. I don't believe in giving up foods you love. I believe in portion control - a little bit goes a long way; when you get the taste of something you love, you don't feel deprived and you don't binge. You learn self control can be both satisfying and healthy. If you haven't noticed before my salad is always half of the meal, a whole grain is 1/4 and depending on the day the protein is usually a 1/4, sometimes less. Anyway, controlling your portion size is a great way to eat what you love without feeling guilty.
Now on with the Food!


The Salsa Deets
1 Jalapeno finely Chopped
2 Tomatoes Chopped
3 Slices of Fresh Pineapple Chopped
4 finely chopped Basil Leaves
1 sprig Cilantro finely Chopped
1 TBS Lime Juice
1 tsp Lemon Pepper
1 tsp Sea Salt
The How To
Chop Ingredients & Mix in a bowl. 
Let sit about an Hour prior to serving to allow flavors to blend and concentrate. 

The MahiMahi How To
Cut Each MahiMahi Steak in half (it's all about portion control)
Season with Salt and Lemon Pepper
Heat pan on high add 1/2 TBS olive oil
Cook MahiMahi on each side for 3 minutes
Cover and Remove from heat to continue cooking for 5 minutes.


Serve with Salad and Quinoa {I made herbed Quinoa} & you've got yourself a great plate.

Plate, Pray & Enjoy!

Chicken Parmesan

A Lighter Version of the Classic Chicken Parmesan. It's made with fresh ingredients, Pan Seared Chicken (Not Fried) & Whole Wheat Pasta.
The Deets For the Chicken
4 Boneless Skinless Chicken Breasts Butterflied
1/8 Cup Flour
1/4 Cup Italian Seasoned Bread Crumbs
1 Egg
1 TBS Olive Oil
The How To
Dredge Chicken in Flour
Dredge Chicken in Egg wash
Dredge Chicken in Bread Crumbs
Heat Oil over medium high in Medium Skillet
Add Chicken & cook for 2 minutes on each side
Remove from Heat and Cover

The Deets For the Sauce
3 Cups Tomatoes Diced (or 2 Cans) Today I used Yellow Sunshine Baby Tomatoes - hence the yellow sauce instead of traditional red
5 Leaves of Basil Roughly Chopped
1 Clove Garlic Minced
1 Shallot Chopped
1/4 Cup Extra Virgin Olive Oil
1 pinch Sugar
1 tsp Salt
1 tsp Pepper

The How To

In Medium Sauce Pan Heat Oil, add Garlic and Shallot until clear
Add Tomatoes,  Basil, Salt, Pepper and Sugar
Cook over Medium Heat for 10 minutes

The Deets for Assembly 
Tomato Sauce prepared above
1/4 Cup Parmesan Cheese
8 Slices Fresh Mozzarella
4 Large Basil Leaves

The Assembly 

Place Chicken Breasts on Baking Sheet
Top each with 2 TBS Tomato Sauce
Sprinkle with Parmesan
Top with Basil & Mozzarella
Bake at 450 for 10 Minutes

Add Cooked Whole Wheat Spaghetti to left over Tomato Sauce Top with Parmesan. Add your favorite Salad or Vegetable

Plate, Pray & Enjoy

Dirty Rice with Sausage

If you're anything like me 1/2 way through the day you start wondering what you are going to make for dinner. Then your mind runs through what you've got in the fridge in an attempt to avoid the market on the way home.  Then you end up making one of a handful of quick & easy recipes that you & your family are pretty tired of.

This is a great easy recipe to mix up your midweek routine.   Dirty Rice uses staples you likely already have around & if not these ingredients are easy to add to your staple list since they have a long shelf life. Another great thing about this recipe is it's kind of a "kitchen sink" recipe, add what you have, leave out what you don't.  Here's my take on Dirty Rice:

The Deets

2 Cups Rice (I use long grain brown rice)

4 Cups Chicken Stock

1 Shallot

1/2 Bell Pepper

2 Jalapeno Peppers

10 Mushrooms

1 Can diced tomatoes + a handful of chopped fresh tomatoes

1 large Sausage (I prefer turkey, or better yet, elk if I can get it)

1 TBS Olive Oil

Instructions

Bring chicken broth to boil & add rice

Cook Rice to package directions (using the broth instead of water)

Chop Vegetables to desired size

Heat Oil to pan

Add Shallot & Mushrooms

Once cooked through remove 

Cook Sausage in same pan

Once Sausage is cooked 90% add peppers, mushrooms & shallots 

Next add Diced & Fresh Tomatoes 

Stir occasionally until hot

Add Rice and mix throughly 

Simple, Quick & a Delicious Break from the Usual Menu

Enjoy!