Healthy Homemade Pizzas – Yum!!!!

A group of us went to a pizza cooking demonstration on Saturday, which was a blast! We got to try various types of pizza, some good and some just okay. A good night out with friends, regardless! But it left me craving more pizza. Go figure… So, we decided Sunday was a great time to make our own pizzas again. Love doing this! We decided to make chicken Alfredo pizzas for something different. Actually, the dough was pretty filling, so I could only eat half my pizza.

RECIPE BELOW!

Q: What’s YOUR favorite pizza(s)?? If you make this one, let me know what you think!

Finished pizzas. I could hardly contain my excitement, I wanted to dig in so bad!!

Super easy and yummy! Here’s what we used but you can choose any toppings. We like to mix it up!

– Low carb dough (can’t remember the brand we bought online) or a tortilla

– Light Alfredo sauce

– Toppings: pepperoni, chopped ham, shredded pre-roasted chicken and tomatoes.

– Garlic parmesan cheese

– 2 cookie sheets

– Vegetable oil spray

To make: Pre-heat oven to 400 degrees. Roll out dough (we just use our hands) on greased cookie sheet. One pizza per cookie sheet. Add sauce and then toppings to your liking. Bake for about 10-15 minutes, depending on how crisp you like the bottoms. We like them pretty crispy. Viola! Super easy, healthy pizzas!

Frittata Muffins – Recipe Courtesy of My Blogging Friend…

Okay, the above picture is NOT the actual frittatas that I baked. I get so excited when my food is ready that I usually forget to take a finished picture. But…. mine did look very similar to the picture, which I’m extremely proud of.

I got the recipe from my lovely friend and fellow blogger, Julie @ From City to Suburbs. Check her out, she’s amazing!

Here’s the link to the recipe: http://www.fromcitytosuburbs.com/recipe-frittata-muffins/

I tweaked the recipe, mostly because I didn’t have any peppers on hand and don’t like onions. I just used what I had in the fridge (have to use it before we leave this weekend!).

I cut up carrots, cherry tomatoes, kale and spinach and filled the muffin cups about 2/3 to the top. I mixed 6 eggs with almond milk, pepper and salt and filled the cups. Because I cut up so many veggies, my version made 10 frittatas. In the future, I would fill the cups full of veggies and add more eggs. And probably eat with toast or something else, as the frittatas weren’t as filling as I had hoped. Maybe I was just too hungry! But, they were still a success! My husband thanked me for making dinner and said he really enjoyed them (score!).

We love trying out new recipes and doing things to make them “our own”. This was a total win, can’t wait to make them again!! 😀

Epic Low-Carb Chicken Burger (Re-Make)

Decided to try out a new recipe last night and OH MY GOD, it was amazingly delicious! Absolutely loved it and can’t wait to have it again! If you decide to try it, I would love to hear your opinions and comments 🙂

We made some tweeks to the recipe. Here’s the version we made last night, original recipe below along with the nutrition info (if following original recipe). Forgot to take a picture of the finished beauty but it’s pretty dang close to the picture below (minus the lettuce, top mushroom cap and fancy plate). Enjoy! 🙂

Ingredients:

• 1.5lb lean ground turkey (this made 4- 4oz burgers and 4- 3oz burgers)
• 4 portobello mushroom caps
• 4 thin tomato slices (red)
• 1 small avocado, split between all the burger
• 4 portobello mushroom caps
• 1 cup chopped peppers (red, orange and yellow mixed)
• 2 fried eggs

Steps:

1. Set oven to 375F.
2. Wash portobello mushrooms and remove stem. Dry them with a paper towel.
3. Place them face down on baking/cookie sheet, spritz of spray butter and top with garlic.
4. Bake in the oven for 18 minutes.
5. Season ground turkey with pepper, salt, garlic, cumin, cayenne, paprika, Walden Farm’s BBQ sauce and Frank’s Red Hot Buffalo sauce.
6. Measure out 4- 4oz burgers and 4- 3oz burgers and cook in a skillet on medium heat. Remember to flip the patty so that the inside and sides of the patty are completely cooked.
7. Make 2 fried eggs, seasoned with pepper.
8. Remove the mushroom caps from the oven, place both face up on plate. Made one w/turkey burger, tomato and avocado. Made the second burger exactly the same but added the fried egg on top. We each had 2 burgers, one with fried egg on top.
9. Can eat with your hands but we used forks. The garlic from the mushroom caps made it pretty juicy and hard to hold. Eat!

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Original Recipe:

Ingredients:

• 5oz lean ground chicken
• 2 portobello mushroom caps
• 1 large leaf lettuce
• 2 leaves red cabbage
• 3-4 thin tomato slices (red, yellow, green)
• 1 tbsp goat cheese
• 1/16 cup shredded carrots (or 2-3 carrot slices)
• 1/2 small avocado slices.

Steps:

1. Set oven to 375F.
2. Wash portobello mushrooms and remove stem. Dry them with a paper towel.
3. Place them face down in a baking pan and lightly spray with olive oil. Sprinkle a little sea salt and garlic.
4. Bake in the oven for 8 – 10 minutes.
5. Season with your ground chicken with your choice of seasonings. I recommend sea salt, garlic, cumin, cayenne, paprika.
6. Form a hamburger patty and cook in a skillet on medium heat. Remember to flip the patty so that the inside and sides of the patty are completely cooked.
7. Remove the mushroom caps from the oven and immediately begin to assemble your burger.
8. Place the mushroom cap face up. Add: lettuce, cabbage, tomato, chicken burger patty, goat cheese (crumble or spread), avocado, carrots.
9. Top the burger with the other end of the mushroom cap. Smash it down with your hands and eat!

Approx macros: