Cheesy Crust Pizza-grain free!

What better way to wrap up pizza week than with my favorite recipe for pizza - enjoy!
PS:  run to the store, grab what you need and make this for dinner tonight!

This is the best grain free pizza crust I have tried to date AND BEST OF ALL - you can hold it like a regular crust pizza and it tastes like one too.  My family could not tell the difference and for those of us craving pizza, this recipe will make you happy and satisfied.

This recipe is courtesy of Free Coconut Recipes and not only does she post the recipe, she also made a video to show how to make it which was very cool…I’m not quite that cool yet.

Here’s the link to Free Coconut Recipes' Gluten Free Pizza Crust.

http://www.freecoconutrecipes.com/index.cfm/2010/2/1/glutenfree-pizza-crust

I have posted the same recipe below with my little tweaks, one of which is that I took the recipe and used 1 1/2 times the ingredients and that was enough to fill a large square baking sheet, which comes out to about 12 pieces of pizza, which is just right for us. 

But you could make extra dough and make personal sized pizzas if you'd like...



I was in a hurry so I just threw on sauce, cheese, cooked organic ground beef and some fresh chopped ham.  But next time I’m definitely gonna charge this up with some freshly sautéed onions and garlic and veggies.

Also – I’m going to make this crust and then slice it up to use as bread and see how that works…

Cheesy Pizza Crust-grain free

Makes 12 pieces – one large baking sheet

Crust:

3 cups (12 oz) whole milk organic mozzarella cheese, shredded

3 large organic eggs

3 tablespoons flax meal

3 tablespoons coconut flour

3/4 teaspoon baking powder

Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper out for baking sheet.

Coat hands with olive oil.

Mix cheese, eggs, flax, coconut flour, and baking powder together until a sticky wet dough is formed. Spread with a spatula (or your hands) to 1/4 inch thickness on a baking sheet lined with one piece of parchment paper.

Bake for 30 minutes in preheated oven. Halfway through the baking process, flip crust over by sliding it off the baking sheet with the parchment paper, placing the second piece on the sheet, and turning the crust over unto the new sheet and peeling the old paper off. Return to oven until done baking.

Remove from oven, slide off of parchment paper, and flip over again for cooling. Once crust is cooled, top with sauce, cheese, pre-cooked veggies or meats (see below). Set crust with toppings under the broiler on high for a minute or two until cheese is melted and bubbly. Slice and serve.

Toppings:

2 cups (8 oz) shredded mozzarella cheese

12 oz pizza sauce

Choice of veggie toppings-cooked: bell peppers, onions, garlic, spinach, olives, mushrooms, zucchini, etc.

Choice of meat toppings-cooked:  ground turkey, diced chicken, diced nitrate free sausage

Fresh or dried basil

Fresh or dried oregano

1/4 cup grated Parmesan cheese



Sorry I started slapping on sauce before I remembered to take the picture of the crust!



Pizza Quiche

Continuing on with pizza week - let's start Wednesday off with a slightly less easy recipe but still, delicious and it made GREAT leftovers - even for breakfast... 

This was a great warm dinner and an even better reheated lunch the next day.  I had a packet of Boboli pizza sauce in the freezer that I defrosted and used for a topping, and the funny thing is, it was too sweet for our tastebuds.  I used extra garlic and red onions and that was very good.  Pretty much anything you'd use on a pizza would be good in this except for maybe pineapple.

Pizza Quiche

makes 8 servings

adapted from Maria's Delicious and Nutritious Journal

1 cup cottage cheese

1/2 tsp baking powder

1/2 tsp salt

1/2 tbsp oregano

6 oz shredded Mozzarella cheese ( 1 1/2 cups)

3 Tbsp grated Parmesan cheese

1/4 cup chopped onions

1 clove garlic, mashed or minced

7 eggs

TOPPINGS:

3 links organic chicken sausage, cut into small chunks

Olives, peppers, sun dried tomatoes, mushrooms...

Marinara sauce for dipping

Preheat oven to 350°F.

In a large mixing bowl combine cottage cheese, baking powder, salt and oregano.  Mix in the cheeses, onions and garlic.  Then stir in the toppings.

Beat the eggs in a separate mixing bowl and slowly stir them into the other mixture until completely combined.

Pour  into a 10” pie plate greased with olive oil.

Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes.  Serve with a drizzle of marinara sauce.

Print the recipe:  Pizza Quiche

Grilled Portobello Pizza

This week let's talk PIZZA....pizza is one of my triggers.  I can't resist it, and don't tell anyone else, but back in the days of my first marriage when I hated life and loved cheese, I would order a Pizza Hut small six-cheese pizza and eat it myself....talk about a food coma! 
Of course now I love life and still love cheese but I don't get it from Pizza Hut.

Let's start off our Monday with an easy way to get your pizza fix - completely vegetarian!

Today's recipe is courtesy of Cindy Elder - she is an experimenting machine!  She's always throwing stuff together and coming up with neat ideas.  I LOVE this one!  And like she says, you can change it up any way you'd like and come up with your own version of...

Grilled Portobello Pizza

makes 1 serving

recipe courtesy of Cindy Elder

Try this pizza different ways - Asian, Italian, Mexican, curry, chicken...endless possibilities. Like the potato topper phase years ago!

1 portabello mushroom

1 cup assorted veggies, chopped

1/2 tablespoon butter

Garlic powder or other seasonings

1 tablespoon cheese, grated

Wash mushroom and remove stem. Put in the oven under the broiler, at high (but not highest) heat, and let it cook on both sides.

Meanwhile, sauté veggies in butter, (to your taste; I used red onion, bell pepper, zucchini, and later added chopped tomato) seasoned as you'd like (I used garlic powder) for about 5-6 minutes.

Remove mushroom from oven, turn upside down, carefully spoon veggies on top (inside the cap); return to oven and heat for another 5 minutes or so.

Add grated cheese and return to oven until cheese is melted. 

Italian Stew

The other night I threw this together and didn't even follow a recipe.  It was more like a 'what will I do with all these extra veggies' sort of thing.  And I was kinda craving pasketti too.  So this was a nice amalgamation of flavors and textures and fridge cleaning (?!?)  Now that's something you won't see on Top Chef...  

By the way, is anyone jazzed for the new season?  'Cause I'm not really....and that's sad.  I liked it better when it was young, hungry, trying to get started chefs, rather than established, already have their own restaurants, already a professional kind of chefs.  Season 3 is my most favorite season (luv me some Howie!) and I still have one episode on my DVR that I can't part with.  It's the episode where they cook for the Elks Lodge and make healthier versions of grandma's cooking, like tuna casserole, meatloaf and fried chicken. 

Oh well, back to the show.  Go through your fridge and see what veggies you have hanging out that need a good home and you can throw together this dish.  The hardest part about making this was getting Bubba out of the kitchen so he didn't see me chopping up the eggplant I was sneaking into enhancing the dish with.  And of course, he loved it and thought it was great.

Italian Stew
makes 6-8 servings

olive oil
1 1/4 lb ground turkey 1 onion, diced
1 large zucchini, cubed
1 small eggplant, cubed
1/2 head cauliflower, cubed
32 oz (2 lbs) marinara sauce
Parmesan and mozzarella cheeses

Cook the ground turkey in a little olive oil, drain if needed and set aside.

Chop all the veggies into about the same sized pieces for even cooking.  If you are trying to be sneaky then peel them so people can't tell what they are.

In same pan,  add some more olive oil and all of the veggies.  Saute on medium heat for about 10 minutes, until the veggies are starting to soften.

Add the meat and the sauce into the veggies and mix thoroughly.  Cover and let simmer for another 10 minutes or so.  Season to taste with garlic, salt and pepper as you like.

Scoop into bowls and top with cheeses.  Eat a warm hearty dinner and giggle silently behind your hand as your family eats veggies they don't care for and have no clue.

Italian Sausage and Chickpeas

Chickpeas, garbanzo beans, tomato, tomahto, it's all good.  This was very easy to throw together and if you have a smaller crockpot, use that one.  If you have a larger crockpot then only cook for about 4 hours on low and then keep warm for another 4 hours so this doesn't burn to a crisp.

If you don't have a crockpot I bet you could throw this together in a sauce pan, cover and simmer for about 20 minutes or so.

I like the Open Nature sausage that I buy at Safeway/Vons.  I used the spinach and feta version in this dish.  If that's not your thang you can always use chicken instead.


Italian Sausage and Chickpeas
makes 4 servings

14.5 oz can of diced tomatoes (do not drain)
2 tablespoons tomato paste
2 tablespoons minced garlic
1 teaspoon dried rosemary
1 teaspoon black pepper
pinch of kosher salt
1 can chickpeas, drained and rinsed
12 oz Italian type sausage, nitrate free**

Mix the tomatoes and seasonings and add to the crockpot.

Sprinkle the chickpeas over the tomato mixture, top with sausage and cook on low for 8 hours.

**You can sub chicken breasts cut into 2-3 strips each, but mix the chicken into the sauce first, add a little more salt and then put the beans on top of the entire thing.

Italian Dessert Ricotta

Happy Monday!

Before we get started, I wanted to just give a general announcement that for the time being I’m only going to post on Monday, Wednesday and Fridays so that I have time to devote to the Meal Planning project and also because I can’t cook fast enough to keep up with daily recipes and blogging so I hope you will all be patient.  Remember to come to the P10 Recipes Facebook Page to ask questions or share ideas!  If you have a recipe you'd like to share let me know, I'd be happy to post it.  After all, I'm only one small (getting smaller) person and there's so many of us!

This was a nice light dessert.  If you’re not a fan of espresso (by the way, say eSpresso, not ‘expresso’-pet peeve!), it may not be your cup of tea coffee but you could skip the espresso and top with berries if you prefer.  Ricotta is rich and creamy and isn’t just used for lasagna anymore!

Just a couple of tips – make sure the lemon zest is mixed in well or your husband will take a bite of his dessert and go ‘aggggggghhhhh!’.  Also, you could use actual ground espresso beans instead of instant if you prefer, I found the instant type easier to use.

This was a great dessert after having
Cheesy Crust Pizza

Italian Dessert Ricotta

makes 4 servings

2 cups whole-milk ricotta cheese

2 tablespoons coconut sugar

2 teaspoons grated lemon zest

Instant espresso

Make 1/4 cup espresso and put in the fridge to chill.

Using a blender or food processor, mix the cheese, sugar and zest until smooth, at least 2 minutes or so.  Divide the mixture into 4 small bowls or ramekins.  Chill before serving.

When you are ready to serve, drizzle about 1 tablespoon of the chilled espresso over the top of each serving and then sprinkle with a pinch of the instant (or ground) espresso.

Spaghetti Squash

I think spaghetti squash is one of those 'love it or hate it' type of foods.  I tried it once a long while back and didn't care for it...but it turns out you have to DO something to it or else it's not so very exciting to eat.  But you can do simple things to it, marinara sauce, Alfredo Sauce, etc.   It can be an entree or a side dish depending on what you decide to do with it.

I don't know what I was thinking but I served with with a side of Lemony Squash and it wasn't until I asked 'how is your squash?' that I realized our plates were ridiculously redundantly repetitive with coordinated vegetation....

I found this recipe that makes a big batch of savory squash and is simply flavored yet delicious.  Microwaving the squash makes this go faster and dinner is on the table much sooner.  The recipe calls for shallot but you could sub onion, it's just that shallot has a much more delicate flavor that really works well with this dish.


Spaghetti Squash with Parmesan and Butter
makes 6 servings

2 lb spaghetti squash
1/4 cup unsalted butter
1 clove garlic, minced
1 small shallot, minced
2-3 tablespoons fresh OR 1 tablespoon dried herbs, parsley, oregano, basil, etc.
    (total, not each)
salt and pepper
2-3 tablespoons Parmesan cheese, shaved, shredded or grated

Take a sharp knife and stab the squash all over.  Put the squash on a paper plate and microwave on high for 6 minutes, turn over and microwave another 8-10 minutes until the squash feels squashy.  Remove from microwave and let stand and cool for about 5 minutes.

While squash is cooling, melt the butter in a pan on medium-low heat then add the shallot and garlic, stirring occasionally, for about 5 minutes.
Stir in the seasonings and remove from the heat.

Slice the squash in half lengthwise and split it open, use a fork to pick out all the seeds.  Then use the fork to scrape the insides, taking care of break up any lumps and create strands of 'spaghetti'. 

Mix the butter and the squash in a serving bowl.  If squash has cooled too fast, zap it again to warm it up.

Sprinkle with Parmesan and serve.  Add extra cheese to taste if desired.

Cheesy Pizza Crust-grain free

This is the best grain free pizza crust I have tried to date AND BEST OF ALL - you can hold it like a regular crust pizza and it tastes like one too.  My family could not tell the difference and for those of us craving pizza, this recipe will make you happy and satisfied.

This recipe is courtesy of Free Coconut Recipes and not only does she post the recipe, she also made a video to show how to make it which was very cool…I’m not quite that cool yet.

Here’s the link to Free Coconut Recipes' Gluten Free Pizza Crust.

http://www.freecoconutrecipes.com/index.cfm/2010/2/1/glutenfree-pizza-crust

I have posted the same recipe below with my little tweaks, one of which is that I took the recipe and used 1 1/2 times the ingredients and that was enough to fill a large square baking sheet, which comes out to about 12 pieces of pizza, which is just right for us. 

But you could make extra dough and make personal sized pizzas if you'd like...



I was in a hurry so I just threw on sauce, cheese, cooked organic ground beef and some fresh chopped ham.  But next time I’m definitely gonna charge this up with some freshly sautéed onions and garlic and veggies.

Also – I’m going to make this crust and then slice it up to use as bread and see how that works…

Cheesy Pizza Crust-grain free

Makes 12 pieces – one large baking sheet

Crust:

3 cups (12 oz) whole milk organic mozzarella cheese, shredded

3 large organic eggs

3 tablespoons flax meal

3 tablespoons coconut flour

3/4 teaspoon baking powder

Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper out for baking sheet.

Coat hands with olive oil.

Mix cheese, eggs, flax, coconut flour, and baking powder together until a sticky wet dough is formed. Spread with a spatula (or your hands) to 1/4 inch thickness on a baking sheet lined with one piece of parchment paper.

Bake for 30 minutes in preheated oven. Halfway through the baking process, flip crust over by sliding it off the baking sheet with the parchment paper, placing the second piece on the sheet, and turning the crust over unto the new sheet and peeling the old paper off. Return to oven until done baking.

Remove from oven, slide off of parchment paper, and flip over again for cooling. Once crust is cooled, top with sauce, cheese, pre-cooked veggies or meats (see below). Set crust with toppings under the broiler on high for a minute or two until cheese is melted and bubbly. Slice and serve.

Toppings:

2 cups (8 oz) shredded mozzarella cheese

12 oz pizza sauce

Choice of veggie toppings-cooked: bell peppers, onions, garlic, spinach, olives, mushrooms, zucchini, etc.

Choice of meat toppings-cooked:  ground turkey, diced chicken, diced nitrate free sausage

Fresh or dried basil

Fresh or dried oregano

1/4 cup grated Parmesan cheese



Sorry I started slapping on sauce before I remembered to take the picture of the crust!



Shrimp 'Risotto'

This is one of our family's favorite recipes that has had to go 'bye bye' since we started eating on P10.  However, as I flipped through my personal cookbook (2 large three ring binders and several folders worth) I realized that I could probably revamp this recipe using Cauliflower Rice and it would still be great.  It's based on an old WW recipe.

And just 'cause I didn't list any veggies doesn't mean you couldn't add some if you wanted to round this out a little bit!  This is a great way to use up any extra Cauliflower Rice you have lying around.


Shrimp Risotto
makes 4 servings

2 cups Cauliflower Rice

2 cloves minced or crushed garlic

2 tablespoons butter

1 pound cooked shrimp, thawed

1/4 cup Parmesan cheese


Melt the butter and add the garlic, cook until fragrant.  Then stir in the Cauliflower Rice and mix together and continue heating until warmed through.  Stir in cooked shrimp and heat for a few minutes, then finish the dish by adding the Parmesan cheese.

Italian Salad

REVISED - thanks everyone for your input!!
I updated the name; added avocado and suggested some extra add-ins.

Another recipe courtesy of a P10 peep, Karen K. out in Arizona.  Let me tell you, getting to know y’all here on Facebook, even though it’s long distance, its really helpful!  It’s great to know what’s going on with each other and how we’re working the P10 and also, how it may not be working…but with friends like this it's easy to hang out and share ideas.

Karen K. says this salad is “easy, easy, easy.”   She didn't specify amounts so I'm going to guesstimate how much of each ingredient you should use and feel free to alter it to your tastes.

Also, some comments from people who were adding beans to this and/or chicken to make a complete meal - great ideas!!



photo courtesy of Karen K.



Italian Salad

3 tomatoes, diced

1 large cucumber, diced

4 oz mozzarella, diced

1/2 red onion, diced

Greek olives, diced (optional)

1 tablespoon olive oil
1 avocado, diced

1/2 tsp each of salt, pepper, oregano, basil and parsley

Mix everything together in a large Ziploc bag and shake, shake, shake!

Put in bowl, looks beautiful and tastes delicious!

Yummy!

Shrimp Scampi

Shrimp Scampi is another one of those dishes that I think sounds so elegant but is really easy and quick to take from stovetop to table.  And nowadays you can get the shrimp already shelled and deveined and ready to go.  I cheat and buy it in bulk from Costco so I always have some on hand.

I'd probably put this on top of greens myself, but your family might appreciate it served over quinoa or Cauliflower Rice. 

Shrimp Scampi
makes 2 servings

3/4 lb RAW medium sized shrimp, shelled and deveined
6 tablespoons butter
1 tablespoon minced green onion
1 tablespoon olive oil
4-5 cloves garlic, minced or pressed
2 teaspoons lemon juice
1/4 teaspoon salt
2 tablespoons minced parsley
1/4 teaspoon grated lemon peel
optional - dash of liquid pepper seasoning

Pat shrimp dry with paper towels; set aside.  Melt butter in a wide frying pan over medium heat.  Stir in green onion, oil, garlic, lemon juice and salt; cook until bubbly.

Add shrimp to pan and cook, stirring occasionally, until shrimp turn pink (4 to 5 minutes).

Stir in parsley, lemon peel and seasoning.  Serve warm.

Zucchini Noodles

When I realized that I could use my ever so scary but handy mandolin slicer set to julienne mode to make noodles out of zucchini, I knew I had to try it....and it worked!

Yes, I say scary because if you're not careful it will take six months for your fingertip to heal and another six months you don't feel pain in that finger - so I threw away my old evil bloodthirsty slicer and bought a safer one, and  yes I went out and bought a mesh cutting glove too - it's lined with stainless steel to protect your hand from being cut.  Not very expensive, unlike an emergency room visit....

Wow - was that TMI?  It's only because I care and because you can really hurt yourself if you're not careful.  So let's carefully back away from the crazy woman and get back to the recipe....

This dish was just like having spaghetti and meat sauce, texture wise and we really enjoyed it.  And I made a Red Lobster knockoff biscuit and salad to go with it.   I had been craving lasagna so I added in some ricotta cheese but really, this would have been just fine without it.  You do what you like.

And don't just stop there, folks - what else would you want to use these zucchini noodles in?  Let me know!


Zucchini Noodles
makes six servings

2 large zucchini
1/2 large onion, chopped
1-2 tbsp butter or olive oil
1/2 lb ground organic beef or turkey
16 oz (2 cups) marinara sauce
1/4 cup ricotta cheese (optional)
parmesan cheese, grated

To prepare the zucchini, wash and peel (if you want to, I didn't).  Cut zucchini in half and hold it longways and use the julienne setting on the slicer to cut into 'noodles'.  If you don't have access to a slicer, then cut the zucchini into long thin sticks like fries.

Add butter/oil to skillet and saute onions and zucchini until soft, remove.  Then add the meat and cook until done and add the sauce, then add back in the vegetables.  If you want to add the ricotta cheese, toss it in.  Mix until warmed through.

Top with Parmesan cheese and serve.

Grilled Portobello Pizza

Okay P10 peeps - I gotta confession to make...

I'm wearing myself out trying to keep up with work, home and blogging every day.  Most bloggers only post once a week but I know we need all the ideas and encouragement we can get.  So I'm not complaining, mind you, just sharing.  I'd like to share some of your recipes here on the blog (and give you credit, of course).  My only issue is that it has to be something you've made and tried. 

I don't get a chance to experiment much, which is why you see a lot of recipes on this blog that I got from other places - in case you haven't ever seen them yourself.  I hope you still love me in spite of that! 

Another reason I'd like to be able to share your recipes is that we all have different tastes, and I'm pretty conventional...for instance, you can see that spicy isn't my thing but it might be yours so I don't want to hold you guys back from trying stuff that I wouldn't normally make.  So please feel free to send me some of your P10 recipes that you'd like to share.  You can email them to me at p10eats(at)aol(dot)com or message me on the Facebook page.  Please take a picture if you can!

Today's recipe is courtesy of Cindy Elder - she is an experimenting machine!  She's always throwing stuff together and coming up with neat ideas.  I LOVE this one!  And like she says, you can change it up any way you'd like and come up with your own version of...

Grilled Portobello Pizza

makes 1 serving

recipe courtesy of Cindy Elder

Cindy - I'm not very good at giving an exact recipe, since living overseas has taught me to do this/do that until it works! 

Try this pizza different ways - Asian, Italian, Mexican, curry, chicken...endless possibilities. Like the potato topper phase years ago!

1 portabella mushroom

1 cup assorted veggies, chopped

1/2 tablespoon butter

Garlic powder or other seasonings

1 tablespoon cheese, grated

Wash mushroom and remove stem. Put in the oven under the broiler, at high (but not highest) heat, and let it cook on both sides.

Meanwhile, sauté veggies in butter, (to your taste; I used red onion, bell pepper, zucchini, and later added chopped tomato) seasoned as you'd like (I used garlic powder) for about 5-6 minutes.

Remove mushroom from oven, turn upside down, carefully spoon veggies on top (inside the cap); return to oven and heat for another 5 minutes or so.

Add grated cheese and return to oven until cheese is melted. 

Three-Cheese Eggplant Bake

This terrific casserole is courtesy of Dr. William Davis, author of “Wheat Belly”.  This recipe is located in Appendix B, page 256 of the hardback and reprinted with his gracious permission. 

I have been hearing rave reviews about this recipe and I finally got a chance to try it.  I had to wait until Bubba wasn't around to put it together (so he wouldn't see me peeling it), as you remember, anything that is 'enhanced' with eggplant is a secret at our house - I just have to remember that I called it "Italian Casserole" in case he wants it again...  And yes, of course, he really enjoyed it and it makes several servings so we'll get to have it a few more times this week or we can freeze the portions for another day.  This recipe is very similar to No Noodle Vegetable Lasagna.

This dish would be great as an entree or in smaller portions as a side dish for grilled steak, chicken or fish.

Print this recipe:  Three-Cheese Eggplant Bake


Three-Cheese Eggplant Bake
makes 8-10 servings
recipe courtesy of Dr. William Davis

1 eggplant, cut crosswise into 1/2 inch thick slices

1/2 cup extra virgin olive oil

1 yellow onion, chopped

2-3 cloves garlic, minced or crushed

3-4 tablespoons sun-dried tomatoes, chopped

4 to 6 cups of spinach leaves (about 6 oz bag)

2 tomatoes, cut into wedges

2 cups tomato or marinara sauce

1 cup ricotta cheese

1 cup shredded whole-milk mozzarella cheese (4 oz)

1/2 cup grated Parmesan cheese (2 oz)

dried basil (or 4-5 fresh basil leaves, chopped)


Preheat the oven to 325F.

Place the eggplant slices in a 9x13 baking pan.  Brush both sides of the slices with most of the oil, reserving about 2 tablespoons.  Bake for 20 minutes.  Remove the eggplant but leave the oven on.

While eggplant is baking, heat the remaining 2 tablespoons oil in a large skillet over medium heat.  Add the onion, garlic, sun-dried tomatoes and spinach and cook until onion softens.

Scatter the tomato wedges over the eggplant, then spread the spinach mixture on top.  Top the spinach with the tomato sauce.

Mix together the ricotta and mozzarella cheeses in a bowl.  Spread the cheese mixture over the tomato sauce and sprinkle with the basil.  Sprinkle the Parmesan cheese over the top.

Bake uncovered until bubbling and the cheese is melted, about 30 minutes.

Alfredo Sauce



I tried to add the parsley like
a little smiley face....

Okay folks, over the past few days we've made Pan Seared Chicken Breast and we've roasted some Brussels Sprouts, so today, let's make Alfredo sauce and tie it all together in one great dish...sure hope you held on to the chicken and sprouts...

Alfredo sauce always seemed so...formal to me.  This recipe is so quick and easy that it's almost ridiculous.  And it tastes SO much better than the jarred kind, which is also full of chemicals and stuff.  This sauce is a P10 or any low-carbers dream dish. 

In the past, I used to serve this over pasta, and you still could, if you'd like to (Stages 2/3 only please) but since I'm not eating pasta anymore, I served this over chicken breast and roasted veggies.  I know a restaurant that puts the chicken and veggies on a giant baked potato and then puts the sauce over all of that...maybe try that on your husbands or giant eating machine teenage boys to round out their meal.


Print the recipe:  Alfredo Sauce

Alfredo Sauce

Total Time: 15 mins

makes 4 servings

1/4 cup butter (1/2 stick)

1/2 teaspoon minced garlic

1 cup heavy cream or half and half

1/4 teaspoon black pepper

1/4 teaspoon white pepper

3/4 cup parmesan cheese, grated

parsley

(don’t forget to start cooking the other items so they’re ready when the sauce is done)

Heat butter over sauce pan on low heat until completely melted.

Slowly add in garlic and stir into butter along with the heavy cream.

Add in the black and white pepper and turn your stove up to medium.

Slowly let the sauce thicken while gradually starting to mix in the parmesan.

After the sauce has fully thickened and been stirred well, add a touch of parsley for flavor.

To serve, you can either mix the sauce with the chicken/veggies or drizzle the sauce over them. 

Roasted Brussels sprouts, sliced chicken and Alfredo sauce

Pizza Quiche

This was a great warm dinner and an even better reheated lunch the next day.  I had a packet of Boboli pizza sauce in the freezer that I defrosted and used for a topping, and the funny thing is, it was too sweet for our tastebuds.  I used extra garlic and red onions and that was very good.  Pretty much anything you'd use on a pizza would be good in this except for maybe pineapple.

Pizza Quiche

makes 8 servings

adapted from Maria's Delicious and Nutritious Journal

1 cup cottage cheese

1/2 tsp baking powder

1/2 tsp salt

1/2 tbsp oregano

6 oz shredded Mozzarella cheese ( 1 1/2 cups)

3 Tbsp grated Parmesan cheese

1/4 cup chopped onions

1 clove garlic, mashed or minced

7 eggs

TOPPINGS:

3 links organic chicken sausage, cut into small chunks

Olives, peppers, sun dried tomatoes, mushrooms...

Marinara sauce for dipping

Preheat oven to 350°F.

In a large mixing bowl combine cottage cheese, baking powder, salt and oregano.  Mix in the cheeses, onions and garlic.  Then stir in the toppings.

Beat the eggs in a separate mixing bowl and slowly stir them into the other mixture until completely combined.

Pour  into a 10” pie plate greased with olive oil.

Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes.  Serve with a drizzle of marinara sauce.

Print the recipe:  Pizza Quiche