Saturday Spotlight: TS Magic Chicken Pizza Crust

WOOHOO!! Time to CELEBRATE the weekend…. What says weekend or football more than pizza, right?  I know LOTS of Tastefully Simple consultants and from each one, I learn something.  I got an amazing recipe from Lisa for Magic Chicken which I shared in July.

At a recent vendor event, Tracey Barolomey told me TS had discontinued their gluten free line.  I was surprised because it was AMAZING but as she explained they could not guarantee there was not cross contamination so they decided to discontinue the line.  What was a girl to do for YUMMY gluten free pizza?

Tracey shared with me this recipe using MAGIC CHICKEN as the crust:

Ingredients:

1 pound magic chicken patted dry and shredded (make it even finer by grinding in a food processor.)

8 – 12 ounces shredded mozzarella

2 eggs

2 tbsp Italian Garlic seasoning

2 tbsp parsley

Parmesan cheese to taste.

Directions:

  1. Preheat oven to 400
  2. Parchment line a cookie sheet
  3. Mix all ingredients together in a bowl until combined well.
  4. Press thin and flat into cookie sheet
  5. Back 20-30 min depending on how crispy you like it
  6. Take out, top with your choice of sauce, cheese and toppings, back in oven until cheese melts

I haven’t tried it yet but I am going to.  My biggest problem is I only do a pound of chicken at a time, I need to do LOTS more so I have leftover chicken as prep for other meals.  Tracey recommends if you are freezing this you do it without toppings.

Want some more yummy recipes?  Check out Tracey’s Tastefully Simple website at: https://www.tastefullysimple.com/web/tbartolomey

I’m thinking this would be a great appetizer to take to a gathering over the holidays.  You could take it warm in Thirty One’s Perfect Party Set.

The Perfect Party Set expands to hold two 9” x 13” casserole pans inside 2 interior water-resistant thermal compartments. Handle grips make it easy to carry, while the exterior zipper pocket can keep additional items like utensils, baking instructions and additional ingredients secure during transport. It’s the most convenient way to take your favorite casseroles, desserts, appetizers and more to your next family picnic, neighborhood cookout, celebration or camping trip!

Key features:

  • 2 interior water-resistant thermal compartments
  • 1 exterior zipper pocket
  • 2 handles with handle grips
  • Sized to fit 9” x 13” dishes/pans
  • Monogramming and personalization options available
  • Approx. 4”H unexpanded, 7”H expanded x 16.25”L x 10.25”D

Have a favorite recipe you want to share, send it to me at HopeWs31@gmail.com with the subject “Favorite Recipe”.

Have a ThirtyOne-derful day!

Tasty Tuesday: Cauliflower Rice Recipes

Get creative with your cauliflower rice! These comfort-food-inspired recipes will earn rave reviews…  Yumminess from Hungry Girl...

First up is: Sloppy Jane Stuffed Peppers.  Sloppy joes are yummy… but why let bread have all the fun? Enter peppers! Add cauliflower rice, and prepare to be wowed.

1/4th of recipe (1 stuffed pepper half): 278 calories, 5.5g total fat (2g sat fat), 423mg sodium, 28.5g carbs, 7g fiber, 18g sugars, 28.5g protein.  SmartPoints® value 4*.

Prep: 10 minutes     Cook: 30 minutes     MAKES 4 SERVINGS

Ingredients:

4 large red bell peppers (look for peppers that sit flat when stem ends are up)
2 1/2 cups roughly chopped cauliflower or 1 3/4 cups cauliflower rice
1 1/4 cups canned crushed tomatoes
2 tbsp. tomato paste
1 tbsp. Worcestershire sauce
1 tbsp. honey
1 tbsp. red wine vinegar
1 tsp. molasses
1/4 tsp. each salt and black pepper
1 lb. raw extra-lean ground beef (4% fat or less)
1 cup chopped onion

Directions:

  • Preheat oven to 350 degrees.
  • Carefully slice off and discard stem ends of bell peppers, about half an inch from the top. Remove and discard seeds. Place peppers cut-side up in a deep 8″ X 8″ baking pan. If they don’t sit flat, gently lean them against the pan sides.
  • Bake until soft, 25 – 30 minutes.
  • Meanwhile, if starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
  • In a medium bowl, combine crushed tomatoes, tomato paste, Worcestershire sauce, honey, red wine vinegar, molasses, and 1/8 tsp. each salt and black pepper. Mix until uniform.
  • Bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef, and sprinkle with remaining 1/8 tsp. each salt and black pepper. Cook and crumble for 4 minutes.
  • Reduce heat to medium. Add cauliflower rice and onion. Cook and stir until beef is fully cooked and veggies have softened, about 5 minutes.
  • Reduce heat to low. Add tomato mixture, and cook and stir until hot, about 3 minutes.
  • Blot away excess moisture from bell peppers. Evenly distribute filling among the peppers.

BONUS recipe: Cheesy Broccoli Cauli’ Rice.  Why do broccoli and cheese pair so well together? We can’t explain the secrets of the universe, but we can give you a great recipe featuring the combo plus cauliflower rice.

1/4th of recipe (about 1 1/4 cups): 144 calories, 6g total fat (3g sat fat), 416mg sodium, 17g carbs, 5g fiber, 6g sugars, 8g protein.  SmartPoints® value 3*

Prep: 15 minutes     Cook: 15 minutes     MAKES 4 SERVINGS

Ingredients:

5 cups roughly chopped cauliflower or 4 cups cauliflower rice
1 tbsp. light whipped butter or light buttery spread
1 cup finely chopped onion
2 tsp. chopped garlic
3 cups roughly chopped broccoli
1/3 cup chicken broth
1/4 cup light/reduced-fat cream cheese
1/4 cup shredded reduced-fat cheddar cheese
1/2 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper

Directions:

  • If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
  • In an extra-large skillet, melt butter over medium-high heat. Add onion and garlic. Cook and stir until onion has slightly softened and garlic is fragrant, about 2 minutes.
  • Reduce heat to medium. Stir in cauliflower rice, broccoli, and broth. Cover and cook for 10 minutes, uncovering occasionally to stir, or until veggies have softened and broth has evaporated.
  • Reduce heat to medium low. Add all remaining ingredients, and cook and stir until cheeses have melted and mixture is uniform, about 2 minutes.

Share your favorite recipe with us….. Have a ThirtyOne-derful day!

 

 

Tasty Tuesday: Tropical BBQ Chicken Taco

Thank you Hungry Girl for another yummy recipe…. The best part about her recipes are they are usually really easy and helps me to look at various options in my recipes to help me stay on track in my weightless journey.  Today’s Healthy Tropical BBQ Chicken Taco Recipe is one I probably would have never thought about….

Prep: 5 minutes      Cook: 10 minutes
Entire recipe (2 tacos): 255 calories, 5g total fat (0.5g sat fat), 730mg sodium, 30g carbs, 7.5g fiber, 11.5g sugars, 26.5g protein.    SmartPoints® value 6

Ingredients:

3 tbsp. bagged cole slaw mix
2 tbsp. crushed pineapple packed in juice (not drained)
1 tbsp. finely chopped red onion
2 tsp. chopped fresh cilantro
1/2 tsp. seasoned rice vinegar
One 3-oz. raw boneless skinless chicken breast cutlet
1/8 tsp. garlic powder
1/8 tsp. onion powder
1 1/2 tbsp. BBQ sauce with about 45 calories per 2-tbsp. serving
1 Flatout Hungry Girl Exclusive 100% Whole Wheat with Flax Foldit Flatbread (if only they were gluten free)

Directions:

  • In a small bowl, combine cole slaw mix, pineapple (and its juice), onion, cilantro, and vinegar. Mix well.
  • Pound chicken to an even thickness. Season with garlic powder and onion powder. Bring a grill pan (or skillet) sprayed with nonstick spray to medium heat. Cook for about 4 minutes per side, until cooked through.
  • Chop chicken, and place in a medium bowl. Add BBQ sauce, and stir to coat.
  • Cut flatbread in half to make two round pieces. On a microwave-safe plate, microwave for 10 seconds, or until warm.
  • Divide slaw mixture between flatbread pieces, and top with chicken mixture. Fold and chew!

These are great to take for lunch in Thirty One’s Going Places Thermal.  Snacking on the go? This stylish bag with an adjustable strap does double duty as a thermal and crossbody to make it easiest to pack lunch or treats for every family outing, play date or sporting event. Dimensions: 8″H x 9″L x 5.5″D

Remember to share your favorite recipe with us and I will be happy to feature it in our next Tasty Tuesday post.

Have a ThirtyOne-derful day!

Tasty Tuesday – Pizza Pasta Recipe 

I haven’t tried this one yet but it is on the list for the upcoming week…

Prep: 15 minutes             Cook: 30 minutes           Calories: 513

Ingredients

  • 8 ounces rotini pasta (can substitute with gluten free)
  • 1 pound lean ground beef (can substitute with ground turkey)
  • 1 small onion, diced
  • 1 (28 ounce) jar spaghetti sauce
  • 4 ounces sliced pepperoni  (or crumbled sausage)
  • 2 cups shredded mozzarella cheese

Directions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium skillet over medium-high heat, cook beef with onion until beef is brown.
  • Drain. Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9×13 inch baking dish. Top with mozzarella.
  • Bake in preheated oven for 30 minutes, until cheese is melted and golden.

Yummy goodness with some leftovers….

Why not freeze them to have lunch one day for work? Pack your lunch in one of ThirtyOne’s many thermal lunch totes. My favorite is the LunchBreak Thermal. This s the perfect size to fit standard food storage containers, so it is a great lunch bag for work, school or just a day spent running around town. It also makes a great snack and drink bag for trips to the pool or beach. I love it can be personalized with your favorite icon or just your name. It is approx. 8.5”H x 9″L x 6″D (15″L at top opening)919db78e227f4bdca70c49ec6cb8ab38

Have a recipe you would like to share? Share it with us, everyone always loves a new recipe to try.

Have a ThirtyOne-derful day!

T

Tasty Tuesday – Steak, Broccoli and Mushroom Stir Fry

Yes, I know it is Wednesday…. we will be back on schedule next week.

This recipe is courtesy of CreatingMyHappiness.com.

With all of the new restrictions on my eating, I feel like I am in a dinner rut?  What about you?  I keep having the same food every day, with no variety or mixing it up? I feel like my  nose is twitching like a rabbit and I am waiting to cluck like a chicken when I laugh to hard.  Most nights I am home by myself for dinner since hubby works the swing shift.  I usually don’t like to cook much for just me.  I cook two nights a week and then freeze for hubby’s meals but often leave myself with trying to figure out what to eat.

In a chicken rut, I needed a new recipe so I went on the proverbial hunt….

I wanted something simple, or it’s not happening. I love to cook but an not a fan of complex recipes.  Fortunately, this dish, is really simple.

The recipe calls for butter and despite its bad rap, it isn’t horrible for you when placed in a recipe.  The second is garlic. I love garlic despite the fact it is one of the no-no’s on my eating plan.  With all of its good properties, it is not a good mix for me.  UGH!!

Next add the mushrooms and brown them a bit.  Toss in the steak strips, then the broccoli. It should only take a few minutes to cook. When the meat is brown, pour the sauce over it and let it simmer for 2-3 minutes until hot. We don’t eat white rice in our house, so I always use quinoa.  
Ingredients

2 tbsp butter
2 tbsp garlic, minced
8 oz mushrooms, sliced
1 lb stir fry steak strips
4 cups frozen broccoli

For the sauce:
2 tbsp sugar
2 tsbp teriyaki sauce
1/3 cup soy sauce

Instructions

  • In a small bowl mix the sauce ingredients until the sugar melts into the liquids, set aside.
  • In a large skillet saute the butter and garlic over medium heat until fragrant. Add the mushrooms, spreading them out so they’re in a single layer. Cook for 2-3 minutes, flip, then cook an additional 2-3 minutes.
  • Add the steak to the skillet and cook until browned. Reduce the heat, add the broccoli, cover and cook for 2-3 minutes, until the broccoli is almost tender.
  • Stir the sauce again, then pour over the steak. Toss to coat and simmer for 2-3 minutes, until the sauce is hot

Have leftovers?  Want to take them for lunch?  Try Thirty One’s newest lunch tote, the Going Places Thermal. This stylish bag with an adjustable strap does double duty as a thermal and crossbody to make it easiest to pack lunch or treats for every family outing, play date or sporting event. Dimensions: 8″H x 9″L x 5.5″D

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Let me know if you try this and what you think….

Have a ThirtyOne-derful day!