Tasty Tuesday: Mexican Pizza Fix

Thank you Hungry Girl for another YUMMY recipe.  I will be honest, I am not a huge fan of portabella mushrooms maybe because I never had the right recipe or didn’t really know how to cook them.  This recipe has changed my mind!

1/2 of recipe (1 pizza-bella): 140 calories, 5g total fat (2.5g sat fat), 379mg sodium, 11g carbs, 3g fiber, 4g sugars, 15g protein.  SmartPoints® value 3*

Prep: 10 minutes    Cook: 20 minutes     MAKES 2 SERVINGS

Ingredients:

2 large portabella mushroom caps (stems removed)
1/4 cup canned crushed tomatoes
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
1/8 tsp. ground cumin
1/8 tsp. salt
1/3 cup shredded reduced-fat Mexican-blend cheese
1 1/2 oz. cooked and finely chopped skinless chicken breast.  (Magic Chicken, anyone?)
1 tbsp. finely chopped bell pepper
1 tbsp. finely chopped onion
1 tbsp. finely chopped fresh cilantro

Directions:

  • Preheat oven to 400 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
  • Place mushroom caps on center of the foil, rounded sides down.
  • Place another large piece of foil over the mushrooms. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Bake until slightly tender, about 12 minutes.
  • Meanwhile, in a small bowl, stir tomatoes with seasonings.
  • Cut packet to release steam before opening entirely. Remove foil, and carefully drain excess liquid from the baking sheet. Thoroughly blot excess moisture from mushroom caps.
  • Evenly top with seasoned tomatoes, cheese, chicken, and veggies.
  • Bake until mushrooms are tender and cheese has melted, about 8 minutes.
  • Top with cilantro.

Do you have a favorite recipe using portabella mushrooms?  Share it with us.

Have a ThirtyOne-derful day!

 

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: Zucchini Pizza Casserole

Thank you Moscato Mom for today’s recipe….

I LOVE pizza. I used to create pizza with english muffins, tortillas, pits bread and of course the little frozen ones were always a staple in the house.  When I couldn’t decide what to have for dinner, salad and a mini pizza worked.  THEN I was told to go gluten free, and dairy free.  To say the least, I was not a happy camper.

Frozen gluten free, dairy free pizzas are nasty!  I found if I stuck with gluten free and just a little bit of cheese (real mozzarella) I felt okay.  Then I was hit with the high points for gluten free products which did not mesh well with my Weight Watcher program.  What was a girl to do?

I trust Moscato Mom and love many of her recipes so I am ready to try this one….

She says “This dish is not just amazing the day you make it – but we made enough to take for lunch the next day and I swear it was even better reheated. Now I keep pretty much all of the ingredients on hand for any time that pizza mood strikes… which is often.”

Ingredients

4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 large eggs
2 cups shredded mozzarella cheese
1 pound ground beef
1/2 cup chopped onion
2 cups Rao’s Low Carb Pizza Sauce

Instructions

  • Preheat oven to 400°. Place the shredded zucchini in a colander, sprinkle with about a tablespoon of salt, and toss.
  • Let sit 10 minutes, then squeeze out moisture by dumping the zucchini into a kitchen towel or clean t-shirt, pulling up the ends and squeezing out all of the moisture.
  • Combine zucchini with eggs in a large bowl.
  • Press the zucchini mixture into two 9x9in pans (or two pie dishes or a 13x9in baking dish).
  • Bake 20 minutes.

  • Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef as you cook it.
  • Drain the fat from the pan and stir in the spaghetti sauce and spoon the mixture over the zucchini crust.
  • Sprinkle with the mozzarella.
  • Bake until heated through, about 20 minutes longer.

Now for those leftovers…. My FAVORITE Thirty One lunch tote. 

For those who know me or have been to one of my parties, I am all about multi uses for our bags.  So, the Going Places Thermal is so much more than just a lunch bag…The leak lock lining keeps things dry when you head to those water parks.

 Mobile office   For Bible Study

  For lunch         A camera case

Who would have ever thought a thermal could be used for so many things?  The cross body strap makes it so much easy to carry for those moments when you need to be hands free.

Have a ThirtyOne-derful day!

Tasty Tuesday: Chicken Enchilada Stuffed Peppers

This recipe is courtesy of Moscato Mom. Be sure to check out her blog for lots of great information.

I LOVE stuffed peppers.  My grandmother always made them and despite using her recipe, they never seem to quite come out the same. I have been looking for a recipe and stumbled across this one….

Ingredients

8 large bell peppers
2 rotisserie chickens
1 can red enchilada sauce – mild
1 can black beans
1 can niblet corn
3 cups shredded cheddar cheese, divided
sour cream and/or guacamole (optional)

Instructions

  • Preheat your oven to 350*.
  • Remove and shred meat from chickens into a skillet on medium heat.
  • Add in sauce, corn, and black beans.
  • Simmer about 5 minutes.
  • Add in 2 cups of shredded cheese and stir until well combined.
  • Cut tops off bell peppers and remove seeds and ribs.
  • Gently spoon chicken mixture into peppers and top with remaining cheese.
  • Bake uncovered about 15-20 minutes or until peppers have softened and cheese is bubbly.
  • Remove and let sit about 5 minutes.
  • Top with sour cream and or guacamole.

I love the fact this recipe makes enough for leftovers for lunch (or dinner for hubby).  Need a thermal to carry your lunch to work in?  My favorite is the 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

Here is a secret….. SHHH!!! ALL Thirty One thermals will be on sale in the month of June. Spend $35 and get any thermal at 50% off.

If you try the recipe, let us know what you think?  If you have a recipe you want to share, please let me know.

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!