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Lynsey Lou's

Enjoying Life One Bite at a Time!

Main Dishes

Spinach Artichoke Mac and Cheese

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I love spinach artichoke dip; it’s one of my favorites.  What’s not to love about it; spinach, artichoke and ooey gooey cheese!  I also love macaroni and cheese! But really, who doesn’t?  How can you not love pasta with tons of melted cheese?  It’s comfort food at it’s finest.  When I saw this recipe I knew I HAD to make it.  It takes two of my favorite foods and combines them.  With this combination how could you possibly go wrong? What’s not to love?   

Although I could fill up on an entire bowl of spinach artichoke dip, it’s nice to know there’s an alternative to quench my craving for this dip but in a more filling meal.  This mac and cheese was delicious.  It was so rich and cheesy, hearty and so satisfying; this truly is comfort food at it’s finest.  The addition of chicken makes this meal the ultimate “one pot” meal, perfect for week nights.  Although it’s the perfect addition to your week night meal plan, it would also be a wonderful dish to serve for a special occassion or for guests.

Spinach Artichoke Mac and Cheese

Ingredients:
Spinach on Foodista

1 Pound whole wheat penne pasta
2 Tablespoons olive oil
3 Tablespoons butter
1 Medium onion, finely chopped
3 Clove garlic, finely chopped or grated
3 Tablespoons flour
1/2 Cup white wine
2 1/2 Cups milk
1/4 Teaspoon (or to taste) freshly grated nutmeg
1 10oz box frozen spinach, defrosted and wrung dry
1 10oz box frozen artichokes, defrosted and wrung dry *
Black pepper
1 1/2 Cups Parmisan cheese, shredded
1 1/2 Cups Fontina cheese, shredded
1 Rotisserie chicken, skinned and deboned

*I used 2 cans of arthichokes, drained well

Directions:

Bring a large pot of water to a boil, salt the water and add the pasta.  Cook the past until al dente.

While the water comes to a boil, place a pan over medium heat and add olive oil and butter.  Add the onions and garlic and cook until very soft, about 10 minutes.  Heat the broiler and place the rack in the center.

Turn the heat up under the veggies and add the flour, cook for about 1 minute and then add the wine.  Stir the ingredients and cook for another minute, or until the alcohol cooks off.  Whisk the milk into the pan and bring to a bubble.  Add the nutmeg, spinach, artichokes, chicken, salt and pepper to the sauce and simmer until thickened, about 2 to 3 minutes.  Add 1 cup of each cheese to the sauce and stir until melted. 

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish ( I used a 9×13 pan).  Sprinkle the remaining cheeses over the top and bake for 30 minutes, until cheese is melted and the top is golden brown.

Recipe Source: Adapted from Rachael Ray,  Rachael Ray Show

French Dip Briskett

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Let’s face it, sandwiches are a staple of pretty much everyone’s menu; whether it’s packed for a lunch or made for a quick fix for supper, everyone incorporates sandwiches in their menu on a regular basis.  Although there’s nothing wrong with a quick turkey an cheese; sometimes it’s nice to have a sandwich with just a little more to it, a sandwich that is just a little more filling than your ordinary, everyday sandwich.  If you’re looking for such a sandwich then look no further!  You definitely get so much more with this french dip briskett sub! Now this is a sandwich!

I’ve always loved french dips; the au jus adds just a little extra something to what would be an ordinary sandwich.  This sandwich takes french dips to the next level.  The briskett is slow cooked all day, the veggies are marinated in the flavorful beef broth; the crunchy bread drenched in the au jus, and it’s all topped of with a heafty helping of cheese that slowly melts over the entire sandwich, can you say YUM?  My mouth is watering just telling you about it!  This sandwich is packed with so much flavor; it really is a meal all of it’s own.  Just when you thought it couldn’t get better, it does!  Put all these wonderful ingredients in the slow cooker, turn it on and walk away.  When you come home from work (or a fun day of shopping!) your meal is waiting on you; just assemble, eat and enjoy! 

French Dip Briskett

Ingredients:
1 Tablespoon extra virgin olive oil
4 Slices bacon, chopped
Salt and pepper
1 3 Pound briskett
1 Large onion, thinly sliced
3 Cloves garlic, finely chopped or grated
1 Bay leaf

1/2 Pound cremini mushrooms, wiped clean and quartered
2 Tablespoons Worcestershire sauce

2 Cups beef stock or broth

2 Tablespoons thyme, chopped
2 Tablespoons honey
to serve:
1 Loaf bread, cut into 4 sections split and toasted
Sliced Swiss Cheese
Chopped flat-leaf parsley

Directions:

Place a large skillet over medium heat and add 1 tablespoon of olive oil.  Add the bacon to the pan and cook until golden brown, about 5 minutes.  Remove the bacon from the pan with a slotted spoon and place on a paper towel-lined plate.

Return the skillet to medium-high heat with the bacon fat.  Season both sides of the briskett with salt and pepper, and sear on all sides until golden-brown, about 3-4 minutes on each side.

While the meat is searing, add the bacon, onion, garlic, bay leaf, mushrooms, worcestershire, stock, thyme, and honey to the crockpot.  Season with salt and pepper and stire to combine.  Add the seared meat and cover.  Cook on high for 5 hours or low for 7-8 hours, until the meat is tender.
Thinly slice the briskett.  To serve, dunk the toasted bread into the “au jus” in the crockpot, top with briskett, veggies, more juice, cheese and parsley.
Recipe Source: Rachael Ray, Rachael Ray Show

(Almost) General Tso's Chicken

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I love Chinese, I think we get take out four to five times a month and I could eat it more than that honestly!  I usually stick with the same couple of dishes I always order; fried rice, spicey garlic chicken, or lo mein; I always see other dishes that look terrific but I just love my regular items so much that I don’t want to risk getting something else and being disappointed.  So one night while I was eating one of my “safe meals” my brother-in-law ordered one of his regular choices which happened to be General Tso’s Chicken and I decided to be a little adventurous and try some of his.  Well let me tell ya, that has made it to my list of regulars; it was absolutely delicious and it had just the right about of sweet and spicy and the added crunch of the fried chicken just put it right over the top.

When I got my “Now Eat This” cookbook I was reading through all the wonderful recipes and I came across this recipe for General Tso’s Chicken and I knew immediately that I had to try it to see how it compared to the take-out version.  This recipe was not a let down; the chicken was crispy, the sauce was sweet and spicy and you would never know that this was a made over, lighter version of the original recipe.  The next time your in the mood for take-out try this recipe instead, I promise you won’t be disappointed.  

(Almost) General Tso’s Chicken

Ingredients:

1 Cup whole-wheat flour
2 Cups whole-wheat panko breadcrumbs
4 Large egg whites
12 Ounces bonless, skinless chekcen breasts, cut into 1-inch cubes
4 Cups broccoli florets
3/4 Cup Rockin’ Asian Stir-fry sauce (recipe follows), or storebought low-calorie, low-fat Asian sauce
3 Packets (10g) Truvia, or 3 Packets (3g) Splenda
3 Tablespoons rice vinegar
2 Teaspoons chili garlic sauce
2 Tablespoons sesame seeds, toasted

Directions:

Preheat oven to 450 F.

Place a wire rack on a foil-lined baking sheet, and set aside.

Put the flour in a shallow dish.  Place the panko in another shallow dish.  In a medium bowl, whip the egg whites with a whish until they are extremely foamy but not quite holding peaks.

Working in batches, dredge the chicken in the flour (shaking off excess), add the checken to the egg whites and toss to coat completely.  Add the chicken, a few pieces at a time, to the panko and toss to coat.  Make sure they are completely coated.

Spread the chicken out on the wire rack, in a single layer.  Bake chicken until the breading is golden and crispy and then chicken is cooked through, about 10 minutes.

While the chicken is baking, place the broccoli florets in a microwave-safe dish, and cover with plastic wrap.  Cook on high until tender, about 4 minutes.  Keep the broccoli covered until ready to serve.

In a large bowl, combine the Rockin’ Asian Stir-Fry Sauce, Truvia/Splenda, rice vinegar, and chili garlic sauce and mix together.  Add the cooked chicken to the bowl and toss gently until the chicken is evely coated in the sauce.

Sprinkle the sesame seeds over the chicken and serve with the broccoli.

Rockin’ Asian Stir-Fry Sauce

Ingredients:

1 Tablespoon toasted sesame oil

1/4 Cup chopped, fresh ginger

6 Garlic cloves, minced

1/2 bunch scallions (white and green parts), finely chopped

1 Tablespoon cornstarch

6 Tablespoons soy sauce

3/4 Cup low-fat, low-sodium chicken broth

3 Tablespoons rice vinegar

1/2 Cup reduced-sugar ketchup

Salt and freshly ground black pepper

Directions:

Heat a large nonstick saute pan over high heat.  when the pan is hot, add the sesame oil.  Add the ginger, garlic and scallions and saute, stirring often, until very fragrant, about 2 minutes.

Meanwhile, place the cornstarch in a medium bowl.  Add the soy sauce, chicken broth, rice vinegar and ketchup and whisk to blend.

Whisk the cornstarch mixture inot the saute pan and bring the sauce to a simmer.  Reduce the heat to medium and simmer, whisking constantly, until the sauce has thickened, about 2 minutes.  Season with salt and pepper to taste, if desired.

Store the sauce in a covered container in refrigerator for up to 1 week.

Recipe Source: “Now Eat This” by Rocco Dispirito

Chicken and Spinach Lasagna Roll Ups

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Everyone is always looking for new things to do with chicken.  To me chicken is a blank canvas, it is so versatile and there are so many things that can be done with this type of meat.  If I’m ever in a cooking rut I know I can always pull out some chicken and come up with some dish that will be a crowd pleaser.  This meal was definitely a crowd pleaser; it combined a classic favorite, lasagna, but then changed up a little by adding chicken and spinach rather than the traditional beef and red sauce.

These roll-ups were so delicious and packed with so much flavor.  The creamy chicken filling with the sauce of cheesy goodness was absolute perfection!  Everything is packed in this one little roll; it’s a great spin on a traditional dish and it’s also a fun dish for kids to eat since it’s all packaged in one lasagna noodle.  This is a great way to get kids to eat their veggies since they are combined with the cheese and chicken; this meal would satisfy even the pickiest of eaters.

Another bonus of this dish is that it could be made ahead of time and then add the sauce and bake when you’re ready to serve.  I, like a lot of people, have a limited amount of time to get supper on the table in the evenings so I’m alway looking for great make ahead, fast or crockpot meals.  This one definitely fits the bill for a make ahead meal and if you use a rotisserie chicken it would also be a quick meal!  Whether you’re looking for a meal that can be made in advance or one that would be perfect for Sunday lunch, this definitely won’t let you down.

Chicken and Spinach Roll-Ups

Yields 8 roll-ups

Ingredients:

For the roll-ups-

Lasagna noodles
1-10 ounce package frozen spinach, thawed and drained
2 Cups chicken, cooked and chopped (you can also use a rotisserie chicken)
2 Cups Ricotta
1/2 Teaspoon pepper
1 Teaspoon salt
Dash nutmeg
1/8 Teaspoon cayenne pepper
1/4 Cup mozzarella

For the sauce-
1 1/2 Tablespoons flour
1 Medium onion, diced
4 Tablespoons butter
1/2 Cup milk
1 Cup chicken broth
1/2 Cup cheddar
1 Cup mozzarella

Directions:

Preheat oven to 350 F.

For the roll-ups-

Fill a large pot with water and bring to a boil  Salt the water and add the pasta, cook until nooldes are soft enough to bend and roll, about 3-4 minutes (since they will continue to cook in the oven).

While the pasta is cooking mix the spinach, chicken, ricotta, salt, pepper, nutmeg and mozzarella.

To assemble, place a lasagna noodle on a flat surface and spoon 1/8 of the mixture down the center of the noodle, leaving 1/4 inch of space at each end.  Roll the noodle up, secure with a toothpick , and place in a 9×13 pan.  Repeat the process until all of the rolls are assembled.

For the sauce-

Saute the diced onion in 1 tablespoon of butter until the onions become translucent.  Remove onions from the pan and place the remaining butter in the pan to melt, over low-medium heat.  Once butter is melted, add the flour and stir continuously to form a rue.  Once the rue is formed, slowly add the milk and broth and stir until mixture is smooth.  Keep the mixture over a low heat and continue to stir until thickened and add onions and cheese, stir until cheese has melted.  Season with salt and pepper and pour over the roll-ups.

 Place the roll-ups into the oven and bake for 30 minutes, or until warmed throughout.

Recipe Source: A Lynsey original

Ribbon Pasta with Tomato, Dill and Ricotta

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I am always looking for new meals that are quick and easy to cook during the week.  It’s nice to be able to come home and do very little to prepare a meal and have the end result be something delicious.  When I saw this pasta in the October issue of “Everyday with Rachael Ray” I knew I had to try it; it looked great and very low fuss. 

This recipe hit the mark!  It was sooo good, very light but filling.  I loved the juicy sweetness from the tomatoes, the tartness of the dill and the ricotta topped everything off and mixed nicely with all the flavors.  This is a great meal for the weeknight; just serve with some nice, crusty bread and even a salad and you’re all set.  This would also make a great side dish to accompany some type of chicken or pork, no matter what you serve this with you will not be disappointed.   

Ribbon Pasta with Tomato, Dill and Ricotta

Ingredients:

Salt and Pepper
1 Pound egg tagliatelle, fettuccine, or pappardelle pasta
3 Tablespoons extra virgin olive oil
2 Cloves garlic, crushed
2 Pints cherry tomatoes, halved
1/4 Cup finely chopped fresh dill
4 Cups loosely packed baby arugala leaves
3/4 Cup fresh ricotta cheese

Directions:

Bring a large pot of water to a boil.  Once water comes to a boil, add salt and pasta and cook until al dente (follow directions on pasta box for al dente pasta).  Drain pasta and return to pot, reserving 3/4 cup of pasta water.

While the pasta is cooking, heat olive oil in a large skillet and add garlic and cook over medium-high heat for about 2 minutes, stirring often.  After 2 minutes discard the garlic and add the tomatoes and season with salt and pepper, cook for 4 minutes and then add dill and reserved pasta water.

Add the tomatoes and arugala to the pasta and season with salt and pepper.  Serve the pasta in shallow dishes topped with ricotta.

Recipes Source: “Everyday with Rachael Ray” October 2010

Gulf Shrimp and Grits

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Growing up in the south I had some truly southern meals growing up, and continue to cook them now, but there are a few dishes that I have recently learned about that are said to be “true southern food” that I have never heard of.  While I have had grits, shrimp of all varieties, waffles, and fried chicken I have never had the combination of shrimp and grits or waffles and fried chicken and I must say the first time I heard of these food combinations I was a little taken aback.  When I think of grits and waffles I think of breakfast, and while I do eat breakfast foods on a regular basis I typically don’t put shrimp in that category and most of the time I don’t put chicken in that category…unless we are talking about Chic-fil-a’s chicken biscuit…we all make exceptions!  One of the shows I was watching that featured shrimp and grits said that it was a southerners meal and that if you had never had shrimp and grits then you weren’t a true southerner; well I guess I wasn’t a true southerner until about a month ago when I decided to make this meal.  Let me tell ya, I have been missing out, this was soooo good and the combination of all the flavors just melded so well together.  The cheesiness of the grits, the sweetness of the shrimp, and the smokey and salty flavor of the bacon were truly sublime.

I got this recipe from Food Network after I watched “Throwdown” with Bobby Flay.  Can I just say I love watching that show!  The challenges he takes on are from all different cuisines and from all different courses of the meal; it doesn’t matter if it’s a traditional wedding cake or an Asian breakfast dish he’s game for whatever is thrown his way.  I think it is so neat that he steps out of his comfort zone, and risks being defeated in the challenge, to take on the best of the best.  Enough rambling; when I saw this episode of “Throwdown” it made me really want to try this dish for my self.  This particular recipe is the one that Bobby Flay used and it was delicious, but the next time I make it I am going to try his competitor’s recipe…so stay tuned to see which one I like better!

If you’ve never tried shrimp and grits I strongly urge you to go make some…now!  I promise you won’t be disappointed.

Bar Americain’s Gulf Shrimp and Grits

Ingredients:

For the grits-

4-5 Cups shrimp stock

Salt

Fresh ground black pepper

1 Cup yellow stone ground cornmeal

1 Cup white cheddar, grated

3 Green onions, thinly sliced (for garnish)

For the shrimp-

1/2 Pound thick, double smoked cut bacon, cut into lardons

2 Tablespoons pure olive oil

20 Large shrimp, shelled and deveined

3 Cloves garlic, finely chopped

Salt and fresh ground black pepper

Directions:

For the grits-

Bring 4 cups of shrimp stock and 2 teaspoons salt to a boil in a medium saucepan over high heat.  Slowly whisk in the grits and let stock return to a boil.  Reduce the heat to medium and continue cooking until the grits are soft and have lost most of their gritty texture, whisking every few mintues for about 15-20 minutes.  If the mixture becomes too thick add the remaining stock and continue cooking until it’s completely absorbed. 

Add the cheese and whisk until melted and smooth.  Season, to taste, with salt and fresh ground black pepper.

For the Shrimp-

Place the bacon lardons in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered.  Remove bacon, with a slotted spoon, and place on a paper towel lined plate.

Remove all but 2 tablespoons of the bacon fat from the pan and return to medium heat.  Add the olive oil and increase the heat to high.  Season shrimp with salt and pepper and add to the pan along with the garlic.  Saute until golden brown on both sides, and until cooked through, 1 to 2 minutes per side.  Remove the shrimp with a slotted spoon to a plate.  Reserve the garlic oil to drizzle over the finished dish.

Divide the grits among 4 bowls and top each with 5 shrimp.  Drizzle with some of the reserved bacon garlic oil and sprinkle with some green onions and bacon.

Recipe Source: Food Network, Bobby Flay

Chicken Gyros

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Every year a Greek church in our area has a Greek Food Festival and during the festival they serve many kinds of Greek dishes, both sweet and savory.  Every year I look forward to the festival but like any festival, the traffic and parking are so chaotic that I have to be in the mood to deal with the crowds and lines of cars.  This past year I just couldn’t summon the motivation to get out and deal with all the chaos so I missed having my gyro, baklava and all the other Greek goodies I usually stock up on during the festival.  I tried gyros from some of the local restaurants and while they were delicious they just didn’t hit the spot, I don’t know if I was just missing the festival atmosphere or what it was but my cravings continued so when I came across this recipe for chicken gyros on Loves To Eat I knew I had to try them.

I was so excited that I came across this recipe and I couldn’t wait to try them.  They turned out fabulous!  The flavors of the tzatziki sauce is incredible.  It doesn’t get much better than shredded cucumbers and garlic in a creamy yogurt sauce accented with the juice of a lemon…yum, yum!  The only thing that makes the sauce even better is placing it atop the warm, juicy chicken that is nestled in the soft pita.  We absolutely loved everything about them and to make things even better we had enough to have leftovers and they were just as good as the night they were cooked.  I served these with homemade humus and with a green salad.

You have to put this on you “to make” list!  You will soooo  happy that you did.

Chicken Gyros

 

Ingredients:

-For the Tzatziki sauce:

16 Ounces plain yogurt (nonfat if possible)
1/2 Hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 Cloves garlic, pressed through a garlic press (or finely minced)
1 Teaspoon white wine vinegar
Salt and Pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

-For the chicken:
4 Cloves garlic, smashed
Juice of 1 lemon
2 Teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 Heaping tablespoons plain yogurt
1 Tablespoon dried oregano
Salt and Pepper
1 1/4 Pounds chicken pieces (I used boneless, skinless chicken breasts)

 To assemble:

Pitas
Fresh tomatoes, seeded and diced
Red onion, thinly sliced

Directions:

For the tzatziki sauce-

Strain the yogurt usuing a cheesecloth over a bowl.  Let strain for several hours or overnight  if possible, to drain as much liquid as possible.

Shred the cucumber and then wrap in papertowels and squeeze to remove liquid.

Mix yogurt, cucumbers, garlic, white wine vinegar, salt and pepper to taste, and lemon juice.  Drizzle with olive oil.  Refrigerate for at least 30 minutes before serving to allow the flavors to combine.

For the Chicken-

Combine the garlic, lemon, red wine vinegar, olive oil, yogurt, oregano, salt and pepper to taste in a medium bowl.  Whisk together to mix, then add the chicken and toss to coat.  Cover the bowl and refrigerate for an hour to marinate.

Cook the chicken as desired, either in a skillet or broiler.  Once the chicken is completely cooked through transfer to a plate and let rest for 5 minutes.  Cut the chickne into strips.  Heat the pitas.  Top pitas with chicken, sauce, diced tomatoes and onions.  Serve immediately.

Recipe Source: Loves To Eat Originally from: Elly Says Opa

Jamaican Jerk Chicken with Cauliflower and Asparagus

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I always love trying new recipes I come across, and if they are healthy that makes them that much better…not to say that I don’t splurge every now and then too!  This recipe comes from the wonderful cookbook I talked about not too long ago,  Now Eat This by Rocco Dispirito.  I absolutely LOVE this cookbook, it has so many woderful recipes to offer but none of the guilt!

This is another recipe from Rocoo Dispirito’s cookbook and it is so delicious.  It is packed with so much flavor, and it’s basically a one dish meal with all the protien and veggies in one dish all that needs to be added is some bread and maybe a side salad.  The sweet and spicy of the jerk seasoning pairs so nicely with the bright, fresh taste of the cilantro.  It’s a quick meal to put together, but could easily be a dish that would impress as well.

Don’t forget to ENTER to win a copy of “Now Eat This” by Rocco Dispirito, so you can enjoy this recipe and a multitude of others!  The deadline to enter is Friday, October 8th.

Jamaican Jerk Chicken with Cauliflower and Asparagus

Ingredients:

1/2 Cup jerk marinade ( I used Lawry’s)
2 Tablespoons Jamaican jerk seasoning
1 Pound boneless, skinless chicken breast, trimmed of fat
Salt and freshly ground black pepper
Nonstick cooking spray
4 Scallions (white and green parts), sliced thin on the biased
1/2 Bunch (about 2 cups) asparagus, trimmed and cut on the biased into 1-inch pieces
2 Cups cauliflower florets
1/2 Cup chopped fresh cilantro

Directions:

In a resealable bag (or large bowl), combine the marinade and 1 Tbs. of the jerk seasoning.  Add the chicken and coat completely with the marinade.  Seal the bag (or cover the bowl) and marinate the chicken for at least 30 minutes at room temperature or overnight in the refrigerator.

Preheat a grill or grill pan over high heat.

Remove the chicken from the marinade, reserving the marinade.  Season chicken with salt and pepper.  Grill the chicken until it’s charred and cooked through, about 4 minutes per side.  Transfer chicken to a platter and coer with foil to keep the chicken warm.

While the chicken is cooking, heat a large cast-iron skillet over medium-high heat.  When the skillet is hot, spray with cooking spray and add the scallions, asparagus, and cauliflower.  Season the veggies with salt to taste.  Cover and saute for 2 minutes, shaking the skillet occasionally.

Add the reserved marinade to the vegetables.  Cover and cook, stirring occasionally, until the veggies are tender, about 7 minutes.

Stir the cilantro into the vegetables.  Shred the chicken and serve on a bed of vegetables.

Recipe Source: “Now Eat This” by Rocco Dispirito

Clean Eating Brie and Crab Pizza

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 Today is National Clean Eating Day.  I didn’t really know about clean eating until I read some information provided on Loves To Eat food blog, and I’m still learning about what it actually is the benefits of it.  She has some great information on her blog and tons of helpful links about clean eating, so head on over and educate yourself!

When I saw this recipe on the Loves To Eat blog I knew I HAD to make it.  I was literally drooling while I was reading the recipe and looking at the picture!  We love pizza at our house and I’m always up for trying new and different toppings on my pizzas.  When I told Spencer about this pizza he didn’t know what to think at first, but he said he was willing to try it, he’s usually not too fond of fruit on his pizza.  When we tried the pizza Spencer liked it, but shocked me by saying that he would have actually liked more pineapples so the next time I make this I will add quite a few more pineapple chunks.

This pizza was absolutely delicious!  It was unlike any other pizza I’ve ever had and I just LOVED it.  The crust was perfect; the inside was soft and bready and the outside had a nice crunch.  The pesto was out of this world, I LOVE cilantro so I could eat this stuff by itself.  The toppings were rich and oh so good the sweetness of the pineapple paired perfectly with the salty, richness of the pesto and cheese and the crab topped things off perfectly.  

To me, this was the perfect way to experience clean eating.  There is no sacrifice in taste but it’s food you can feel good about!  I can’t wait to try some other “clean foods”.

Brie and Crab Pizza

Ingredients:

1 recipe for clean pizza dough

For the pizza-

4 Ounces fresh crabmeat, cooked and coarsly chopped
1/2 Medium red onion, thinly sliced
1 Medium pinapple, diced or cubed (use about 1 cup)
3 Ounces brie cheese, sliced thick and chilled
For the cilantro pesto-
2 Cups cilantro leaves
2 Tablespoons unsalted almonds
3 Tablespoons water
2 Tablespoons olive oil
1 Tablespoon low-fat Parmesan cheese
1 Clove garlic, minced
Sea salt and fresh ground pepper, to taste

Directions:

Preheat oven to 475 F.

Place pizza stone (if using one) in oven to get warm.

For the pesto-

In a food processor, fitted with the standard blade, add cilantro, almonds, oil, parmesan cheese, and garlic and puree.  Season with salt and pepper and transfer to a resealable container.

***Can be stored in the refrigerator for up to 5 days.

For the pizza-

Divide the dough in half.  Place one ball of the dough on a flat surface lined with parchment paper.  Roll the dough to the desired size and thickness and spread 2 tablespoons of the cilantro pest over the pizza.  Top the pizza with crab, onion, and pineapple, making sure it’s evenly distributed.

Remove the pizza stone from the oven and transfer the pizza (along with the parchment paper) to the stone and place in the oven.  Cook the pizza for 7 to 8 minutes or until golden brown and the toppings are tender.  Remove from oven and top with the brie cheese and return to oven for about a minute or until the cheese is melted.

Remove from ove and slice immediately.  Enjoy!

**Ours cooked about 10 minutes to cook and then another 2 minutes for the cheese to melt.

Recipe Source: Loves To Eat

Seared Tuna with Green Beans, Lemon, and Wasabi

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A refreshing and delicious recipe and…my first giveaway!!!

 In March, Rocco Dispirito released his new cookbook,Now Eat This.  In this cookbook he has a compilation of 150 popular dishes that have been revamped to make them healthier without sacrificing any of the taste.  I saw him demo a couple of the recipes on a few talk shows before the book was released and everything looked so good, I was so excited about the release of this cookbook and I couldn’t wait to get it and try some of these recipes myself.  For my birthday, one of my wonderful friends was nice enough to get this for me and I was absolutely extactic, I couldn’t wait to get home and make something!

I have a quite a few recipes bookmarked and I can’t wait to try them and share them with you.  If they are all as great as this dish then look out, because your taste buds are in for a wonderful ride!  I believe this tuna is a spin on Outback’s Seared Ahi Tuna appetizer, it’s packed with all of the taste but not the fat and calories.  Outback’s dish is sooo good and I couldn’t wait to try this to see how it compared.  I absolutely loved this tuna and the wasabi green beans were the perfect side.  Next time I cook this, I will cook the tuna a little less so it will be more like Outback version.  I accidentally left it over the heat a little too long but it was still oh so good, so I can only imagine how good it will be when I have it at the desired wellness.

Seared Tuna with Green Beans, Lemon, and Wasabi

Ingredients:

4 Sushi-grade tuna steaks (3 ounces each)
Salt and freshly ground black pepper
Nonstick cooking spray
12 Ounces haricots verts or slim green beans, trimmed
Juice and grated zest of 1 lemon
1 Garlic clove, minced
2 Tablespoons wasabi paste
4 Scallions (white and green part), sliced thin on the biased/diagonal
3 Tablespoons black sesame seeds (I used white)

Directions:

Bring a large pot of salted water to a boil.

Preheat a grill or grill pan over high heat.

Season the tuna with salt and pepper, to taste, and spray them lightly with the vegetable oil.  When the grill is hot, add the tuna and cook for 1 1/2 minutes per side (for medium-rare).  Trasnfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes.

Meanwhile, cook the haricots verts (or green beans) in the boiling water until they are tender, about 3 minutes and then drain.

In a medium bowl, whisk together the lemon juice, zest, garlic and wasabi paste.  Add the haricots verts (green beans) and scallions and sesame seeds.  Toss to coat, adding salt and pepper to taste.

Thinly slice the tuna.  To serve, fan tuna on a plate and pile a mound of the dressed haricots verts (green beans) on top or to the side of each portion of tuna.

Recipe Source: Now Eat This by Rocco Dispirito

Now on to the giveaway!

I was, and still am, so excited about this cookbook and all it has to offer that I wanted to provide an opportunity for one of my readers to have a copy as well!  To enter for a chance to win a copy of this fabulous cookbook please leave a comment stating what your favorite appetizer is (can be homemade or from a restaurant)…if it’s homemade feel free to leave the recipe or link!  Please leave your email address as well so I know how to contact the winner!

1 entry per person please!  If you would like an additional entry you can sign up to follow my blog, once you do leave another comment stating you are now following and if you already follow leave a comment telling me so.  Also, recieve another chance to win by following me on facebook!  Go to my Facebook page and “like” me and then leave a comment saying you did so!

Entries will be accepted now through midnight on October 8th!  The winner will be randomly chosen by Random.org.  US mailing addresses only, please.

Thank you and good luck!

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