Tomato, Basil, & Mozzarella Panzanella

I love Panzanella.  My Pea Panzanella is to-die-for.  This recipe is a different take on the bread dish, with heart-healthy Mediterranean flavors.  The classic combination of tomato, basil, and Mozzarella come together in a different way, making for one tasty meal....actually, way beyond tasty.  My husband and I savored this dish--it is so so good.  Serve it as an entree or a side dish to a lean meat.
I adapted the recipe from one I found in Gourmet magazine.

Ingredients:
3/4 Loaf Italian or French Bread, cut into 1" pieces (1 day old is best)
1/4 Cup, plus 1 Tbsp. Extra-Virgin Olive Oil
1 tsp. Black Pepper
1 Garlic Clove, Minced

2 Tbsp. Balsamic Vinegar
2 Tbsp. Capers, Drained and Chopped.
15-16 oz Tomatoes, Cut into 1" pieces (or buy canned, diced, to save time--be sure to drain the juice)
8 oz. Fresh Mozzarella, cut into 1" pieces
6 oz. Diced Ham or Prosciutto (I just used deli sliced ham)
1/3 Cup Chopped Fresh Basil (3 Tbsp. Dried, but best to get fresh for this recipe)
1 Small Red Onion, thinly sliced (optional to add more flavor--I did not add--if you know my aversion to fresh onions, you understand).
Oh and ignore the lettuce in the photo at the right--we had a side salad with our meal, but the lettuce is definitely not a key ingredient.


Directions:
1.  Preheat oven to 375 degrees.  Spray a large baking sheet with nonstick cooking spray (or line with foil and spray that with cooking spray).
2.  In a large bowl, toss bread pieces with 1 Tbsp. oil and pepper.  Spread bread mix onto baking sheet into 1 layer.  Bake for 8-12 minutes, or until bread is lightly browned (outer part will be crunchy and the middle will still be a little soft).
3.  Whisk together the garlic, vinegar, capers, and remaining 1/4 cup oil in large bowl.
4.  Add bread, tomatoes, Mozzarella, ham, and basil to bowl and stir and toss well to cat.  Let flavors sit for 20-30 minutes, at room temperature, before serving.  Or, make a couple hours ahead of time and chill in refrigerator (then serve at room temperature).

Enjoy!

Caprese Chicken

I love easy, healthy entrees.  This dinner is simple and straightforward to make, yet tastes totally gourmet and looks great too.  My husband's reaction was something along the lines of, "Wow, fancy," which means he was totally impressed.  Did I mention how healthy this meal is?  Lean protein, heart-healthy olive oil, basil, and red peppers in this Mediterranean dish.
Ok, false advertising...this is not really "caprese" chicken, as I used red peppers instead of tomatoes...but it looks very caprese-like.  And it tastes so good, so whatever I'm calling it, just try it.

Ingredients:
1 lb. Chicken Breasts (boneless, skinless; 3-4 breasts)
2 Tbsp. Balsamic Vinegar

3 Tbsp. Extra Virgin Olive Oil, Divided
1 Tbsp. Minced Garlic
1/2 Red Pepper, Cut into Strips
4 Basil Leaves
4 oz. Fresh Mozzarella, cut into 3-4 slices (one per chicken breast)

Directions:
1.  Marinade chicken breasts in balsamic vinegar, 2 Tbsp. of the olive oil, and the garlic for 2-3 hours.
2.  Grill chicken breasts, bake, or sautee on stovetop until cooked through (I baked at 350 for about 15-20 min).
3.  While chicken is cooking, heat remaining 1 Tbsp. olive oil in skillet.  Add red pepper strips and saute for 5-7 minutes, or until soft and cooked thoroughly.
4.  Place one chicken breast on a plate.  Top with a slice of Mozzarella, then basil leaf, then 3-4 red pepper strips.

Serve immediately and enjoy!

Skinny Sweet Potato Skins

I've recently become a huge fan of Pinterest (and all other things that distract me from working on my dissertation--ha, funny, but also not funny).  While browsing food for inspiration, I came across these Healthy Sweet Potato Skins thanks to Pinch of Yum and just HAD to try them.  I love potatoes and this is a way to try a classic taste in a healthy way.  Feel free to serve these as a meal themselves (and even top with turkey bacon) or as a side dish paired with chicken or fish.  They would also make a great party appetizer.


Ingredients:
3 Sweet Potatoes
1 Tbsp. Extra-Virgin Olive Oil, plus more to spread on cooked skins
2 Tbsp. Minced Onion
1 Bag (6 oz) Baby Spinach, Fresh (rinsed and dried)
1/4 Cup (2 oz.) Light or Non-Fat Sour Cream
1/4 Cup (2 oz.) Light or Non-Fat Cream Cheese (I used whipped)
1 Cup Chickpeas/Garbanzo Beans
1/4 Shredded Mozzarella Cheese or Mexi-blend (Light or Non-fat)
Sea Salt and Black Pepper, to taste

Directions:
1.  Preheat oven to 350 degrees.  Stab (not to sound too violent) each potato multiple times with a fork.  Wrap each potato in foil.  Bake at 350 for 45-60 minutes, or until they are tender.
2.  Cut potatoes in half and let cool for 5-10 minutes.  Meanwhile, heat olive oil and onion over medium-high heat for 2-3 minutes.  Add in spinach and heat for an additional 2-3 minutes, or until spinach is cooked and starts to look wilted.  Remove from heat and set aside.

3.  Scoop out most of the sweet potato "meat" from the potato (leave a thin layer left).  Mix sweet potato "meat" with the sour cream and cream cheese until well-combined and mashed.  Add in the chickpeas, spinach, and sea salt and pepper (optional) (Also, watch out for baby hands, see photo at right).
4.  Spread a little bit of olive oil on the skins of the potatoes and Bake for another 5 minutes.  Remove from oven and fill each potato skin with the sweet potato mixture.  Top with Mozzarella cheese.

5.  Bake again for 10-15 minutes, or until cheese is melted and filling is heated.


Enjoy!

Baked or Fried Mozzarella Sticks

Cheese and bread together are oh-so-yummy.  And who doesn't love a good Mozzarella stick?  I mean, fried cheese? Yes please.  I was inspired by Taste of Home's recipe, but wanted to make a version that didn't actually involve butt-loads of oil.  For your health's sake, try this healthy option and save yourself the artery blocks.  This recipe is super-easy and quick and tastes like the "real" thing.

I made them two different ways, one sauteed in a skillet with a little olive oil (closer to frying) and the other baked in the oven.  They look very different (above photo is of the "fried" sticks, but both are shown below in the post as well), but Aaron and I loved both of them equally in terms of taste.  So, choose whichever way you prefer.

Ingredients:
12 Wonton or Egg-Roll Wraps, at room temperature
12 Light or Fat-free Mozzarella String Cheese
Marinara Sauce (Low-Sodium) for Dipping
Small bowl with water, optional

Baked Directions:
1.  Preheat oven to 400 degrees.
2.  Take one of your room-temperature wraps (less likely to break and ooze cheese all over if room-temp and slightly wet) and lay on flat surface in front of you, like a diamond.  Put cheese stick in middle, corner to corner (or slightly below).
3. Take the bottom corner and fold it up over the cheese stick and stick to other side of wrap tightly.  You can add a few drops of the water here to make the wrap stick better.
4.  Carefully (here is the part where the wrap can break), fold over the right and left corners of the wrap onto the cheese stick to completely cover the cheese.
5.  Roll up the wrap.
6.  Bake at 400 for 10-12 minutes, turning once, until golden brown.

"Fried" Directions:
Alternatively, you can make this on the stovetop.
1.  Wrap cheese as described above.
2. Heat 1 Tbsp. extra-virgin olive oil in a skillet over medium-low heat.
3.  Working in batches, add in half of the cheese sticks.  Roll/stir sticks around for about 2-3 minutes, or until golden brown, and remove from heat.

Serve with Marinara (seasoned with oregano/basil/garlic for more flavor) and Enjoy!

Here are the baked Mozzarella Sticks:

And here are the "Fried" Mozzarella Sticks (also shown in top photo):

Cauliflower-Crust Pizza

I love Pizza.  Let's just get that straight.  I also like to eat healthily, so I was so excited to see a recipe for pizza with a cauliflower crust.  That's right folks, a light, vegetable, low-carb, natually gluten-free crust.  Beth's blog, eat. drink. smile. was the inspiration for this Cauliflower Crust Pizza.  I've modified her recipe by preparing the cauliflower a little differently (mashing instead of "ricing") and it worked great.  This meal is loaded with veggies, herbs, healthy cheese, and lots of yumminess.  It has also reminded me that I haven't posted my awesome Mashed Cauliflower recipe yet (note to self to do so soon).

This recipe makes 2, 9" pizza crusts.  So, feel free to follow the recipe as is for two pizzas.  However, if you are looking for just one pizza, then do half of everything.  If you still want to use the entire head of cauliflower though, I recommend making some Mashed Cauliflower with the other half of the cauliflower and saving it for the next day.

Ingredients:
Yields 2 - 9" Pizza Crust
1 Large Head of Cauliflower
2 Cups Shredded Low-Fat Mozzarella Cheese (or Italian Blend)
2 Egg Whites
2 tsp. Dried Oregano
2 tsp. Garlic Powder
2 tsp. Dried Basil
Extra-Virgin Olive Oil, optional
*Pizza Sauce (or plain tomato sauce with garlic/oregano/basil added), Shredded Cheese, and Your Choice of Toppings

Directions:
1.  Remove stems and leaves from cauliflower.
Chop the florets into small chunks.
2.  In a saucepan over medium-high heat, bring 1 cup of water to a boil.  Add in cauliflower and cook for about 10-15 minutes, or until cauliflower is tender.  Drain cauliflower.
3.  Using a potato masher (or food processor), mash up the cauliflower.  Don't over-mash (or over-pulse) as you want texture and for it not to be a complete puree.
4.  Preheat oven to 450 degrees.  Spray a baking sheet with non-stick cooking spray.
5.  In a medium bowl, stir together 1 Cup of the mashed cauliflower, egg white, and cheese.  Stir in the oregano, garlic, and basil.
6.  Spread mixture into a 9" circle on the baking sheet.  Brush olive oil over the top of the mixture (optional).
7.  Bake at 450 for 15 minutes, or until lightly browned.

8.  Remove from oven.  Add sauce to crust, toppings (I used diced tomatoes and my Spinach and Artichoke Dip/Spread on one and ham/pineapple/pizza sauce on the other), and cheese.
9.  Bake at 450 for 5-10 minutes, or until cheese is melted.

Serve immediately and enjoy!

White Chicken Chili

Chili day calls for another version of chili!  This time I'm making it with chicken and white beans, and adding some green chilies, for a yummy White Chicken Chili.  Cuddle up and stay warm with a bowl of this!

Ingredients:
1 Tbsp. Olive Oil
1/3 Cup Minced Onion
3 Cloves Garlic, Chopped (or 3 tsp. Minced Garlic)
1 Can (4 oz) Chopped Green Chillies
3 tsp. Ground Cumin
1 tsp. Oregano
1 tsp. Chili Powder
4 Cups Chicken Broth
1 lb. Cooked Chicken Breast, chopped or shredded (I shredded)
2 Cans White Beans (I used Northern, but can use Cannellini or Navy)
1 Cup Monterey Jack (or any White Cheese)

Directions:
1. Heat oil in large saucepan (or stockpot) over medium heat.  Add in onion and stir for a couple minutes. 
2. Add in the garlic, green chillies, cumin, oregano, and chili powder.  Stir another 2 minutes.
3. Mix in the chicken broth, chicken, beans, and cheese.  Turn heat to low and cook for 15-20 minutes, stirring occassionally. 

Enjoy!

For freezing, divide soup into two large freezer bags.  Once at room temperature, cool completely in the refrigerator.  Once cold, put soup into a second freezer bag (better safe than sorry with freezer burn) and be sure to label and date the soup (I include the date I made it and the "eat by" date).  Freeze up to 3 months.

To reheat, dip the bag into hot water for 5 minutes.  Then, put soup into stockpot.  Cook over medium heat for about 25 minutes, or until hot, stirring occasionally.

Healthy Veggie Pizza

Who doesn't love Pizza?  This heart-healthy pizza recipe allows us to indulge in pizza without the artery-clogging saturated fats in regular pizza.  And it's also loaded with a ton of veggies for a great way to pack vitamins and nutrients in a tasty way.

Ingredients (5 servings):
1 Refrigerated Pizza crust (whole-wheat preferred)
1 8 oz. can Tomato sauce (no sodium)
1 Tomato, diced
2 tsp. Basil
2 tsp. Oregano
2 tsp. Garlic Powder
2 Tbsp. Olive Oil
8 oz sliced mushrooms (2 small cans or fresh)
1 Green bell pepper, diced
1 can Artichoke hearts, drained (could use fresh/frozen)
8 oz. sliced Black mushrooms (2 small cans)
1 3/4 cups Mozzarella cheese (I use fat-free-2% also ok for better melting and flavor, but I would use less to limit calories and saturated fat)
1 3/4 cups Cheddar cheese (same comment as Mozzarella)
3/4 cup Feta Cheese (I use reduced fat)
Parmesan Cheese, optional (sprinkle on top)

Directions:
1. Preheat Oven to 400 degrees F.
2. Place/unroll pizza crust onto greased baking sheet.  Bake for 5 minutes.

3. Spread tomato sauce on warmed, slightly-cooked pizza crust.
4. Combine diced tomato, basil, oregano, garlic powder, and olive oil in a small bowl.  Spread this mixture on top of pizza.
4. Evenly spread the veggies--artichoke, mushrooms, olives, and green pepper--on top of pizza.
5. Sprinkle Mozzarella, Cheddar, and Feta cheese on top of the pizza.  Optional: sprinkle Parmesan on top.
6. Place pizza in oven and bake for additional 6-9 minutes, or until edge of pizza are slightly browned.

Serve Immediately and Enjoy!!

Turkey-Stuffed Peppers

I love this recipe for so many reasons.  Turkey-stuffed bell peppers are filled with lean protein and vitamin and nutrient-packed veggies.  They're also low in carbs, fat, and calories.  And of course, they're tasty, filling, and look gorgeous.  Be sure to look for low (or no) sodium/salt for your tomato sauce to keep this dish heart-healthy as well.  

A few words on peppers.  They're delicous raw as a snack and add a lot of flavor to prepared dishes.  Peppers are full of vitamins A, C, and K.   They're loaded with antioxidants, lycopene, and fiber.  

Ingredients (4 servings):

1 lb. Lean Ground Turkey 

3 Large Green Peppers (2 with tops, seeds, and core removed, 1 chopped)
3 Large Red Peppers (2 with tops, seeds, and core removed, 1 chopped)

2 Tbsp. Olive Oil
2 Medium Garlic Cloves, chopped (or 2 tsp. minced garlic)
1 cup fresh Mushrooms, sliced (or 1 4-oz. can sliced mushrooms)
1/2 tsp. Garlic Powder
2 tsp. Basil
2 tsp. Oregano  
1 Ripe Red Tomato, diced (or 1 Can Diced Tomatoes, no Salt Added) 
2 small cans (or 1 Large-14-15 oz) low (or no) sodium Tomato Sauce

1/3 cup Parmesan or Mozzarella cheese (I used some of each cheese; Also, I use Fat-Free Mozz, but 1-2% is also healthy with a little more flavor)

Extra Parmesan or Mozzarella cheese (for sprinkling on top)

Directions: 

1.  Preheat oven to 350 degrees.

2.  In medium skillet, brown turkey.  Drain and set aside.

3.  Heat oil in medium skillet over medium-high.  Add mushrooms, chopped Green and Red Peppers, and garlic.  Sauté about 4-5 minutes.

4.  Turn heat to low.  Add turkey, seasonings (basil, oregano, garlic powder), diced tomatoes, and tomato sauce to skillet with veggies.  Stir to mix well.  Stir in cheese.

5.  Spoon 1/4 the mixture into each of the 4 Peppers.  Set on baking sheet lightly sprayed with butter cooking spray (be careful your peppers don't topple over!)  If you have extra filling, save it to eat by itself or over rice or pasta for leftovers.

6.  Sprinkle remaining cheese on top of each Pepper.

7.   Bake for 35 minutes.

Serve immediately!

For Freezing:  Wrap each individual bell pepper in plastic wrap and then aluminum foil (be sure to label/date each pepper).  Thaw in refrigerator during the day.  Once thawed, place in greased baking dish and bake at 350 for about 30-35 minutes.  They should freeze for up to 3 months.    

Note:  I omitted onions from this recipe, although adding 1/4 to 1/2 cup chopped onions (during Step 3) would be perfectly acceptable and would add more flavor.  I personally don't like onions though.