Lately I've been trying to make more of my meals at home instead of dining out or snacking on processed foods for dinner. I've come across a few recipes that turned out really good, so I thought I'd share.
Cauliflower Pizza Crust
Who knew cauliflower could trick me into thinking it was pizza dough, but surprisingly these are delicious! I found the recipe on Brenna's blog (which she found from
Mimosas in the Morning), and had to try it myself. They aren't quite the same as the real deal, but they turn out so yummy and cheesy.
Ingredients:
1 cup cooked, riced cauliflower
1 cup shredded cheese (I used 3/4 mozzarella and 1/4 Parmesan)
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
pizza sauce, shredded cheese and your choice of toppings
Instructions:
To “rice” the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain/rice. Be careful not to over-do the pulsing or you will puree it. Place the riced cauliflower in a microwave safe bowl and microwave for 5 minutes
(No need to add water, the natural moisture in the cauliflower is enough to cook itself).
To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray. In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 7-9″ round. Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, cheese and toppings. Place under a broiler at high heat just until cheese is melted (approx 3-4 minutes).
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| cauliflower pizza crust |
Mexican Street Corn
I found
this recipe on Pinterest, and the picture looked delicious. I gave it a try, and it did not disappoint. It was, however, very messy. The second time I made it, I ended up cutting the corn off the cob and then mixing in all the ingredients. Kinda like a corn salad...still very good and easy to eat.
Ingredients:
4 large ears corn
butter
sea or kosher salt and freshly ground black pepper, to taste
1/2 cup mayonnaise
(I actually used greek yogurt and it was still delicious)
1 + 1/2 cups Queso Fresco, crumbled or Cotija or Parmesan cheese, grated
4 tablespoons fresh cilantro, minced
4 teaspoons chile powder
1 lime, cut into four wedges
Instructions:
Preheat oven to 400 degrees F. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes. Alternately you can grill or boil it.
Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, cilantro and chile powder, pressing it onto the corn to help it stick. Sprinkle with salt and pepper. Serve with lime wedges.
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| mexican street corn |
Ground Turkey Lettuce Wraps
This next recipe was sent to me in the SassyFit newsletter (the bootcamp workout I used to do at Gas Works Park). Every now and then they send out healthy recipes, and this one looked good. I had wanted to find a recipe to use the butter lettuce my mom grew in her yard and shared with me, and then this recipe shows up in my inbox! It's a healthy take on P.F. Chang's lettuce wraps, and they are delicious.
Ingredients:
1 tsp Sesame Oil
1 pound 99/1 Lean Ground Turkey
1/2 tsp Red Pepper Flakes
2 cloves Garlic, minced
1 tbsp fresh Ginger, minced or grated
1 tbsp Oyster Sauce
1/2 tbsp fresh Lime juice
2 tbsp Soy Sauce
1/2 cup Water Chestnuts, minced
1 bunch Scallions, minced
1 head Butter Lettuce, leaves separated, cleaned, and dried
Instructions:
Heat sesame oil over medium heat. Add ground turkey and brown, breaking apart into small pieces until cooked thoroughly. Drain and set aside. Combine pepper flakes, garlic, ginger, oyster sauce, lime juice, and soy sauce and add to sauté pan, sauteeing for 30 seconds.
Add turkey, water chestnuts, and scallions, and cook until heated through. Place into lettuce cups, and enjoy!
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| ground turkey lettuce cups |
