Cauliflower Crust Pizza

Serves 2; Adapted from Your Lighter Side.

Ingredients:

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings*

Directions:

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. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

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 9" round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!

*Note that toppings need to be precooked since you are only broiling for a few minutes.

Prep Time: 10 minutes

Cook Time: 25 minutes

35 minutes

Yield: 4 Servings

Hummus serves as the perfect sauce in this easy baked chicken dish!

Ingredients

• 4 boneless, skinless chicken breasts
• salt and pepper
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 medium onion, chopped
• 1 cup hummus, homemade or storebought
• 1 Tbsp. olive oil
• 2 lemons
• 1 tsp. smoked paprika or sumac

Method

Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes with cooking spray.

Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.

If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.

**If using two pans, use one for the chicken and one for the vegetables.**

Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

http://www.gimmesomeoven.com/hummus-crusted-chicken/

Lorena Garcia’s Lemon Glazed Jumbo Shrimp Salad

INGREDIENTS

• 1 tablespoon extra-virgin olive oil
• 8 jumbo shrimp, peeled and deveined
• 1/2 cup fresh lemon juice
• 1/2 cup cider vinegar
• 1/2 cup SPLENDA^® No Calorie Sweetener, Granulated
• 1/2 teaspoon crushed red pepper

• 1 jalapeno - trimmed, seeded and thinly sliced
• 2 cups baby arugula leaves
• 1/2 cup thinly sliced red bell pepper
• 1/2 cup thinly sliced mango
• 1 pinch salt and pepper to taste

DIRECTIONS

1. 1.Heat oil in a medium skillet over high heat; add shrimp and cook 1 minute. Stir in lemon juice and cook 3 to 4 minutes or until shrimp are cooked through. Using tongs, transfer shrimp to a plate. Add vinegar, SPLENDA^® Granulated Sweetener, crushed red pepper, and jalapeno; bring to a boil and cook 4-5 minutes or reduced by half then remove from heat and set aside.
2. 2.Place arugula, red pepper, mango in a large bowl; toss gently with some of the dressing and season to taste.
3. 3.Divide arugula mixture among 4 serving plates; top each salad with two shrimp and drizzle evenly with the warm vinegar mixture.

Nutrition info (per serving)

Calories 120 | Calories from Fat 40 | Fat 4g (Saturated 0.5g) | Cholesterol 105mg | Sodium 220mg | Carbohydrates 10g | Fiber 1g | Sugars 6g | Protein 12g

thanks to www.splenda.com

Prep Time: 6 hours

Cook Time: 15 minutes

Total Time: 6 hours, 15 minutes

Yield: 4 servings

Serving Size: 1/4 of total recipe

Gather

Step by step

1. Whisk together the yogurt, garlic, ginger, curry powder, cayenne and lemon juice.
2. Pour into a zip top bag.
3. Slice your chicken breast lengthwise into strips.
4. Place the chicken breast into the yogurt marinade and press out as much air as possible, then seal.
5. Squish the chicken around in the marinade to cover.
6. Place in the fridge to marinate for at least 4 hours, up to 24 hours.
7. Rub your grill grate with a paper towel dipped in olive oil.
8. Heat the grill to medium high heat.
9. Remove the chicken from the baggie and place onto the grill.
10. Reduce the grill heat to medium.
11. Grill about 6 minutes on each side depending on thickness - internal temp should be 165F.
12. Remove the chicken from the grill and serve!

Nutrition

WW PP 6; Calories 244; Total Fat 8.7g; Saturated Fat 2.4g; Trans Fat 0.0g; Cholesterol 103mg; Sodium 402mg; Total Carbohydrates 3.2g; Dietary Fiber 0.7g; Sugars 1.6g; Protein 36.9g

http://shrinkingkitchen.com/curry-yogurt-grilled-chicken/

BLT Chopped Salad with Corn, Feta + Avocado

Ingredients:

Directions:

As a note, to chop my lettuce I like to lay it out on a big cutting board and just continuously run my knife through it (in all different directions****il it's chopped as much as I like.
In a large bowl, combine lettuce, arugula, tomatoes, corn and avocado. Add in salt, pepper, olive oil and lime juice then toss well to coat. Fold in bacon and feta then divide evenly amount 2 plates. Serve!