Cauliflower Pizza Crust

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. 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.



We had tomato paste on two of our pizzas and Bolthouse Blue Cheese dressing on th other two. Three of them were topped with broccoli and tomatoes left from the previous night's dinner, chicken breast, and mozzarella cheese. One of the pizzas was like a Margherita pizza with tomato slices, cheese, and basil.

Check out the original recipe and blog here:
http://www.eat-drink-smile.com/2011/04/cauliflower-crust-pizza.html

Balsamic Parmesan Roasted Cauliflower

Balsamic Parmesan Roasted Cauliflower

* 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head)
* 2 tsp tablespoons extra-virgin olive oil
* 1 teaspoon dried marjoram
* 1/4 teaspoon salt
* Freshly ground pepper to taste
* 2 tablespoons balsamic vinegar
* 1/2 cup finely shredded Parmesan cheese

1. Preheat oven to 450°F.

2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.


A slightly modified version of the recipe I found here: http://www.eatingwell.com/recipes/balsamic_parmesan_roasted_cauliflower.html

I used less olive oil than the recipe called for, and it did not yield as much cauliflower as it said it might. I roasted it on a cookie sheet covered with foil and nonstick spray.

Beef Tenderloin with Fresh Herb Sauce

PointsPlus® value | 5
Servings | 2
Preparation Time | 10 min
Cooking Time | 8 min
Level of Difficulty | Easy

Ingredients
* 1/2 cup(s) parsley, fresh, leaves
* 1/4 cup(s) cilantro, fresh, leaves
* 1 clove(s) garlic clove(s), smashed with side of a knife, peeled
* 2 Tbsp water
* 1/2 Tbsp red wine vinegar
* 1 tsp olive oil
* 1/2 tsp fresh lemon juice
* 1/2 tsp table salt, divided
* 1/8 tsp black pepper, freshly ground
* 1 spray(s) cooking spray
* 8 oz uncooked lean and trimmed beef tenderloin, (use two 1-inch-thick steaks)

Instructions

* In a blender or food processor, place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, 1/4 teaspoon salt and pepper. Blend on high, pulsing, until a smooth sauce is formed; set aside.

* Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle beef with remaining 1/4 teaspoon salt; add beef to skillet and cook, flipping once, about 7 to 8 minutes for medium, or longer for desired degree of doneness. Serve with sauce. Yields 1 steak and about 1/3 cup sauce per serving.

Notes

You can grill the steak if desired (cooking time may vary from above).


*** I served this with broccoli and green beans that had been steamed in the microwave for 7 minutes and then sauteed in skillet with a little olive oil, garlic, and tomatoes (added at the last minute).

Tex-Mex Chicken with Zucchini

See the recipe online here:
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=315891

Tex-Mex Chicken with Zucchini
PointsPlus® Value: 5
Servings: 4
Preparation Time: 15 min
Cooking Time: 25 min
Level of Difficulty: Easy

Ingredients
1 1/2 tsp dried oregano
1 tsp ground cumin
3/4 tsp table salt, or to taste
1/2 tsp black pepper, freshly ground, or to taste
12 oz uncooked boneless, skinless chicken thigh(s), cut into 2-in chunks
1 1/2 tsp olive oil, divided
1 medium uncooked onion(s), chopped
1 large uncooked zucchini, halved lengthwise, sliced into 1/2-in thick slices
1 cup(s) frozen corn kernels
1 Tbsp minced garlic
14 1/2 oz canned diced tomatoes, in sauce
1/3 cup(s) cilantro, fresh, chopped

Instructions
1. In a small cup, combine oregano, cumin, salt and pepper. Place chicken in a
bowl and toss with 1 1/2 teaspoons spice mixture; reserve remaining spice mix.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add
chicken and sauté until browned, about 5 minutes; remove to a plate.
3. Heat remaining 1/2 teaspoon oil in same skillet over medium-high heat; add
onions and sauté until lightly browned but still crisp-tender, about 5 minutes.
Add zucchini and corn to skillet; sauté until zucchini is lightly browned, about
4 minutes.
4. Add garlic and reserved spice mixture. Reduce heat to medium-low; cook,
stirring, until fragrant, about 30 seconds. Stir in diced tomatoes and their
sauce; bring to a simmer over medium heat.
5. Add chicken and 1/4 cup water (to prevent chicken from sticking to pan);
cover, reduce heat to medium-low and cook until chicken is cooked through about
5 minutes. Remove from heat and stir in cilantro; serve. Yields about 1 1/2 cups
per serving.

** Can be served over rice or with couscous with a squeeze of lime juice. Would also be good with tortilla chips, tortillas, any kind of pasta, quinoa, etc.

Spring Rolls with Ginger-Carrot Dipping Sauce

Serves: 1
WW pp: 3

DIPPING SAUCE
2 TBSP carrot juice
2 tsp rice vinegar
1 tsp low-sodium soy sauce
1 tsp peeled and grated fresh ginger

1. Whisk together in small bowl for dipping sauce.


SPRING ROLLS
2 rice-paper wrappers
1/2 cup shredded carrots
1/2 cup red bell pepper strips
1 TBSP sliced scallions

1. Dip two rice-paper wrappers into a bowl of warm water until softened, about one minute. Transfer to work surface.

2. Top center of each wrapper with 1/4 cup shredded carrots, 1/4 cup red bell pepper strips, and 1 TBSP of sliced scallion.

3. Fold two opposite side in, then roll up to enclose filling. Serve with dipping sauce.


From: Fruits and Veggies A-Z


I did some with green bell pepper since I do not like red bell pepper. Next time I am going to saute the veggies and maybe add some others, like onion.

Greek Salad - Quinoa Tabbouleh Variation

Serves: 1
WW pp: 6

Greek Salad Ingredients

2 TBSP red-wine vinegar
1 tsp chopped fresh oregano or parsley
1 tsp olive oil
1/8 tsp salt
1 small tomato, chopped
1/2 green bell pepper, chopped
1/2 small cucumber, seeded and chopped
1/4 small red onion, thinly sliced
2 TBSP reduced-fat crumbled feta cheese

Directions:

Combine vinegar, oregano, olive oil, and salt in large bowl; add tomato, bell pepper, cucumber, and onion; toss to mix well. Sprinkle with cheese.


Quinoa Tabbouleh Variation:

Add 1/3 cup cooked quinoa, 2 thinly sliced scallions, 2 TBSP chopped fresh mint, and 1 TBSP lemon juice to the salad.


From: Fruits and Veggies A-Z


I served this salad with chicken breast sauteed in olive oil and seasoned with salt, pepper, oregano, dried basil, and dried thyme.

Lemon Chicken and Broccoli

Servings: 4
WW PointsPlus: 4

2 Tbsp all-purpose flour
1/2 tsp table salt, divided
1/4 tsp black pepper, freshly ground
12 oz uncooked boneless, skinless chicken breast, thinly sliced
2 tsp olive oil
1 1/2 cup(s) fat-free, reduced-sodium chicken broth, divided
2 tsp minced garlic
2 1/2 cup(s) broccoli, small florets
2 tsp lemon zest, or more to taste
2 Tbsp parsley, fresh, chopped
1 Tbsp fresh lemon juice


1. On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; add chicken and turn to coat.

2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.

3. Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute.

4. In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 teaspoon of salt; add to skillet and bring to a simmer over low heat.

5. Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and lemon zest; heat through.

6. Remove skillet from heat and stir in parsley and lemon juice; toss to coat. Yields about 1 cup per serving.


***Good served with rice, pasta, or couscous.

***I served this dish with Jasmine rice. Delicious. :)


http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=143881