Tasty Tuesday: Zucchini-Pepperoni Pizza Bites

I’m always looking for alternatives for pizza which is one of my favorite things to eat.  The problem is finding good gluten free pizza which is also low in Weight Watcher points.  I’m excited to share this recipe with you.

Prep Time: 8 minutes     Cooking Time: 7 minutes  SmartPoints™ Value: 4
Servings: 1     Level of Difficulty: Easy

Ingredients

1 small uncooked zucchini, cut diagonally in twelve 1/4-inch-thick slices
2 spray(s) cooking spray
⅛ tsp garlic salt
¼ cup(s) marinara sauce
¼ cup(s) shredded part-skim mozzarella cheese
¾ oz turkey pepperoni
1 pinch crushed red pepper flakes, optional

Instructions

1. Preheat broiler; place a wire rack on a baking sheet (line with aluminum foil if desired).
2. Coat both sides of zucchini with cooking spray; place on rack and season with garlic salt. Broil zucchini until fork tender, 5 minutes.
3. Top each zucchini round with 1 tsp sauce and 1 tsp cheese; sprinkle evenly with pepperoni. Return to broiler until bubbly, 1-2 minutes; garnish with red pepper flakes.
4. Makes 1 serving.

Who’s ready to eat?

Remember if you have a favorite recipe you want to share with us, complete the form below:

Name(required)

Email(required)

Recipe(required)

Submit

Δ

If you have a business, I will advertise YOUR business along with your favorite recipe.  FREE advertising, what more could you ask for.

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: Zucchini Enchiladas

Thank you to the Food Network Kitchen for today’s recipe… No tortillas? No problem. Wrap your enchilada filling up in zucchini.

Total Time:1 hr 5 min   Makes: 4 servings (3 enchiladas per person)
Level: Easy (looks like I could even do this so it must be) 🙂

Ingredients

2 tablespoons vegetable oil
4 scallions, sliced (white and green parts separated)
2 cloves garlic, thinly sliced
1 tablespoon chili powder
3 cups shredded rotisserie chicken (skin discarded)
1 1/2 cups salsa (not chunky)
1 cup shredded Mexican blend cheese
3 to 4 medium zucchini
Several dashes chipotle hot sauce, plus more for serving, optional
2 tablespoons sour cream

Directions

• Preheat the oven to 375 degrees F.
• Heat the oil in a large skillet over medium heat. Add the scallion whites and garlic and cook, stirring frequently, until soft, about 5 minutes. Sprinkle in the chili powder and cook, stirring, until the scallions are coated and the oil is brick red, about 1 minute. Remove from the heat and stir in the chicken, 1/2 cup of the salsa and 1/2 cup of the cheese. Set aside.
• Halve the zucchini lengthwise and arrange cut-side down on a work surface. Use a Y-shaped vegetable peeler to shave off ribbons the entire length of each zucchini and as wide as possible (the first few may be too skinny). Make 36 zucchini ribbons total.
• Lay out 3 ribbons, slightly overlapping to make a rectangle (think of this as your “tortilla”). Pile about 1/4 cup of the chicken mixture down along one of the short ends of the zucchini tortilla and then roll up to enclose the filling. Put in a 2- to 3-quart baking dish. Roll up the remaining zucchini ribbons and filling and arrange in the dish. Top the rolls with the remaining 1 cup salsa. Add several dashes of the hot sauce and sprinkle with the remaining 1/2 cup cheese.
• Bake until the cheese is melted and the filling is hot, about 25 minutes. Let cool for a few minutes. Thin the sour cream out with a little water and drizzle over the enchiladas. Sprinkle with the reserved scallion greens and serve with more hot sauce if you’d like.

Make a pan (or two) to take to the next tailgate party or covered dish.  You can carry one or two pans in Thirty One’s Perfect Party Set.Why will you love this AMAZING thermal?  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 (HOT or COLD) casseroles, desserts, appetizers and more to your next family picnic, neighborhood cookout, celebration or camping trip! Key features include: 2 interior water-resistant thermal compartments, 1 exterior zipper pocket, 2 handles with handle grips.  Approx. 4”H unexpanded, 7”H expanded x 16.25”L x 10.25”D

Have a recipe you want to share?  Let me know, we love trying new things.

Have a ThirtyOne-derful day!

Tasty Tuesday – Quinoa Fried Rice

|

This recipe is courtesy of Damn Delicious.  I love that it is cost-effective and HEALTHY (well, basically).  There is no MSG, has a bunch of protein, vegetables and amazing flavor.   This makes a ton of food, so this is an awesome recipe to make on Sunday for meal prep for the week – great for lunches, a side for dinner or even a nighttime snack.

Ingredients:

3 cups of cooked quinoa

3 eggs cooked

1/2 cup frozen peas

1/2 cup frozen corn

1 white onion, chopped

1 zucchini, chopped

2 green onions, sliced

8 ounces mushrooms, sliced

2 carrots, peeled and grated (or chopped)

1 head of broccoli, chopped into florets

4 tablespoons of soy sauce (There are sodium & gluten free options)

2 tablespoons of olive oil, divided

Sriracha

Directions:

1. Heat olive oil in a medium skillet over low-medium heat.
2. Add eggs and fry 2-3 minutes per side until cooked through. Let cool, then dice into small pieces.
3. Heat one tablespoon of olive oil in a large skillet over medium-high heat.
4. Add garlic and onion and cook until onions have become transparent (4-5 min).
5. Add mushrooms, broccoli and zucchini. Cook until vegetables are tender, stirring constantly.
6. Add corn, peas, carrots and quinoa. Cook and stir consistently until heated through (about 2 minutes).
7. Add soy sauce and stir to combine. Continue cooking and stirring constantly until heated throughout (about 2 minutes).
8. Stir in green onions and diced eggs.

Serve immediately and drizzle with Sriracha for a spicy kick!  Let me know what you think.

Have a ThirtyOne-derful day!

 

Tasty Tuesday – Slow-Cooker Veggie Soup

I LOVE this healthy recipe from Hungry Girl.  It is worth the 10 minutes event the night before to get everything ready in the crock pot BEFORE you leave for a busy day.  When you come home, you have dinner just add some rolls or garlic bread…I know that kills the “low cal” and “no points” but it is yummy!

Prep: 10 minutes           Cook: 3 – 4 hours on high or 7 – 8 hours on low

Ingredients:
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2 tsp. chopped garlic
2 tsp. Italian seasoning
1/2 tsp. onion powder
1/4 tsp. dried thyme
1/4 tsp. each salt and black pepper
2 bay leaves
6 cups reduced-sodium chicken broth
14 oz. (about 2 medium) zucchini
4 cups roughly chopped spinach leaves
Optional seasonings: additional salt and black pepper

Directions:
Add all ingredients to a slow cooker except zucchini and spinach. Mix well.

Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until veggies have softened.

Once soup is almost done cooking, use a spiral vegetable slicer to cut zucchini into spaghetti-like noodles.  If you don’t have a spiral veggie slicer, peel zucchini into super-thin strips, rotating the zucchini after each strip. (This can be done when you are prepping and placed in the refrigerator)  Roughly chop for shorter noodles.

If cooking at high heat, decrease heat to low. Remove and discard bay leaves. Stir in zucchini noodles and spinach. Re-cover, and cook for 10 minutes, or until zucchini noodles have slightly softened and spinach has wilted.  Just enough time to cook some of that garlic bread maybe even melt some cheese on it!  🙂

MAKES 6 SERVINGS: 1/6th of recipe (about 1 1/3 cups): 56 calories, 0.5g total fat (0g sat fat), 701mg sodium, 10g carbs, 2.5g fiber, 4.5g sugars, 3g protein — SmartPoints™ value 0*