Chorizo Sausage Breakfast Pizza

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Shout out to Joy Food Sunshine for a simple and delicious pizza dough recipe! It’s what I used for this recipe. Check out their recipe here: https://joyfoodsunshine.com/easy-homemade-pizza-dough/

Chorizo Sausage Breakfast Pizza

  • Servings: 8
  • Difficulty: moderate
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Ingredients

  • 1 cup warm water (105-110 degrees)
  • 1 tbsp instant yeast
  • 1 tbsp Truvia baking blend
  • 1 tbsp olive oil
  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 11oz pork chorizo
  • 16oz turkey sausage
  • 1 cup reduced fat colby jack shredded cheese
  • 6 tbsp egg substitute
  • 1 cup baby spinach, coarsely chopped

Directions

  1. Preheat the oven to 450 degrees F.
  2. Brown the chorizo and sausage together on the stovetop over medium heat and drain. Set aside.
  3. Proof the yeast: add warm water, yeast, and Truvia baking blend to a large mixing bowl. Stir well. Let rest for about 5 minutes, until surface of water is foamy.
  4. Mix the dough: stir olive oil into water/yeast mixture. Then add flour and salt. Mix well. Dough will be slightly sticky. (Tip, add some Italian style seasonings to the dough for extra yum!)
  5. Knead the dough: dust a flat surface dusted with flour (like a cutting board). Transfer dough to floured surface and press top in repeatedly, folding dough over on itself, until the dough is a smooth, slightly sticky ball (maybe 2-3 minutes).
  6. Spray a couple pizza pans (or a large cookie sheet) with nonstick cooking spray and lightly dust with garlic salt. Then spread dough in pan. Prick dough all over with a fork.
  7. Pre-bake dough for about 5 minutes.
  8. Remove from oven and add toppings: about half the cheese, then half the sausage mixture (save the other half for another pizza!), pour egg substitute over, add the rest of the cheese, and sprinkle spinach on top.
  9. Bake for another 5-7 minutes. Dough is done when it turns lightly golden brown.
  10. Remove from oven and allow to cool a few minutes before slicing and serving.
Roughly 290 calories per serving. Pairs well with fresh fruit for breakfast, brunch, or breakfast-for-lunch-or-dinner.

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Cheesy BBQ Meatballs

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Cheesy BBQ Meatballs

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 1 1/2lb 90% lean ground turkey, thawed
  • 1 cup shredded reduced fat colby jack cheese blend (Market Pantry)
  • 1/4 cup Panko bread crumbs (Kikkoman)
  • 1 large egg
  • 1 tbsp granulated garlic
  • 1/4 tsp seasoning salt
  • 1/4 tsp onion powder
  • 1/2 cup your favorite BBQ sauce

Directions

  1. In a large mixing bowl, hand-stir ingredients until well-combined.
  2. Spray large electric skillet with nonstick cooking spray.
  3. Roll meat mixture into 24 similarly sized meatballs.
  4. Cover and cook on medium for 20-30 minutes. If using SaladMaster, use the Rice 1 setting.
  5. When finished cooking, allow to rest for 3-5 minutes before serving.
Roughly 70-75 calories per meatball. Pairs well with potatoes (mashed, fried, roasted, french fries, etc.) and green veggies (broccoli, asparagus, salad, etc.)

Chicken Fajita Skillet

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Chicken Fajita Skillet

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 1 1/2lb boneless, skinless chicken breast, cooked and shredded
  • 1 package Classic Fajita Skillet Sauce (Frontera)
  • 1/2 cup chicken broth (Market Pantry)
  • 1/2 cup frozen corn (Market Pantry)
  • 2-3 large red bell peppers
  • 1 tsp granulated garlic (or other seasonings to taste)

Directions

  1. Spray a large skillet with nonstick cooking spray.
  2. Add all ingredients to skillet and stir well.
  3. Cover and simmer on medium or medium low for 15-25 minutes, stirring occasionally, depending on how soft you like your peppers and corn (longer time, softer veggies).
  4. Skillet mixture is done when thoroughly heated and veggies reach desired tenderness.
  5. Stir and allow to rest 5-10 minutes before serving.
Roughly 130 calories per serving (about 4-4.5oz servings or one large serving spoon-ful). Serve with tortillas, tortilla chips, lettuce, shredded cheese, and other southwestern inspired toppings.

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Chicken Parmesan Bites

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Chicken Parmesan Bites

  • Servings: 8
  • Difficulty: moderate
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Ingredients

  • 1 1/2lb boneless, skinless chicken breast (Market Pantry)
  • 1 cup whole wheat flour (Market Pantry)
  • 2 cups Panko style bread crumbs (Kikkoman)
  • 2 large eggs
  • 2 servings egg substitute (Market Pantry)
  • 1/2 cups grated Parmesan cheese (La Romanella)
  • 2 tbsp granulated garlic (or garlic salt)
  • 1 tbsp paprika (or ground cayenne or smoky seasoning salt)
  • other seasonings to taste

Directions

  1. Cut chicken breast into small chunks, roughly 1 inch square and 1/2 inch thick.
  2. Pour flour into one large mixing bowl. Beat eggs and egg substitute into a second large mixing bowl. Mix bread crumbs, Parmesan, and seasonings into a third large mixing bowl.
  3. Spray a large electric skillet with nonstick cooking spray.
  4. Dredge the chicken breast chunks in flour and shake off excess.
  5. Dredge the chicken breast chunks in the egg mixture.
  6. Dredge the chicken breast chunks in the bread crumb mixture.
  7. Place dredged chicken breast chunks in the electric skillet, cover with the lid slightly ajar, and cook on medium heat for about 20 minutes. If using SaladMaster, use the Rice 2 setting. Turn over after about 10 minutes.
  8. 8.
Roughly 210 calories per serving (3oz, about 4 bites). Great finger food snack for GameDay parties and potlucks! Pair with a marinara, ranch, or spicy cheese dipping sauce for extra yummy goodness! Cooking alternatives: try baking at 375 or on the stovetop over medium-low heat in a nonstick skillet for 20-25 minutes, turning over at 10 minutes.

Stovetop Shredded Chicken

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Stovetop Shredded Chicken

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 2lb boneless, skinless chicken breast (Market Pantry)
  • 3-5 cups water
  • seasonings to taste

Directions

  1. Cut chicken breast into smaller fillets and pound to about 1/2-inch thin.
  2. Spray a large pot with nonstick cooking spray. Lay the chicken on the bottom of the pot, trying not to overlap the chicken.
  3. Season the chicken with favorite seasonings to taste. (I like a bit of garlic salt and seasoning salt.)
  4. Gently pour water over chicken until just covering all the chicken. It’s important to fully cover the chicken with water.
  5. Cook on medium-low to medium heat for about 15-20 minutes. Chicken will no longer feel squishy, but slightly rubbery. If you’re unsure, use a meat thermometer to verify core temperature has reached 165 degrees F.
  6. Remove chicken from water and allow to cool for a few minutes. Then pull chicken apart by hand or with a fork into roughly 1/2 to 1 inch pieces.
  7. Serve as a stand alone dish or refrigerate or freeze to use in future dishes.
  8. If refrigerating or freezing, put in 1 quart freezer bag with about 1/4 cup of the chicken stock. Refrigerate for up to a week or freeze for up to a month.
About 130 calories per serving. Great for making bbq pulled chicken, chicken taco meat, or as is for salads or casseroles.

Spinach Turkey Lasagna Bake

Spinach Turkey Lasagna Bake

  • Servings: 8
  • Difficulty: moderate
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Ingredients

  • 12oz pasta (Anthony’s bowties) – 1 1/2 cups part skim ricotta cheese (First Street) – 2oz baby leaf spinach (Ready Pac), finely diced – 1 1/2 lbs 90% lean ground turkey (Jennie-O) – 2 1/2 cups traditional spaghetti sauce (First Street) – 1 cup reduced fast shredded mozzarella (Market Pantry) – 1 1/2-2 cups water – garlic salt, seasoning salt, parsley flakes to taste

Directions

  1. Measure ricotta cheese into a large mixing bowl and leave out for 10-15 minutes to warm a bit. Then add spinach, seasonings to taste, and mix well. 2. Spray a large electric skillet with nonstick cooking spray. Pour the pasta into the skillet, evenly covering the skillet, then pour the water over the pasta until not quite covering the pasta. Cook on medium-low heat about 15 minutes until pasta is al dente. If using SaladMaster, cook on Rice 1 setting. 3. In a large nonstick skillet, brown the ground turkey and drain. Add sauce to turkey and season with seasonings to taste. Simmer on low until pasta is al dente. 4. Layer ricotta mixture onto pasta by spooning small dollops. Fill in the gaps and as the ricotta warms it will spread a little easier making a nice cheesy layer. (See pic below). 5. Pour meat sauce evenly over the pasta and ricotta layers. Sprinkle shredded mozzarella evenly over meat sauce then sprinkle seasonings on top to taste. 6. Cook on medium-low heat for 15-20 minutes. If using SaladMaster, cook on Rice 1 setting. 7. Allow to cool a few minutes before serving.
About 385 calories per serving. To bake, use a 9×13 casserole dish and cook at 375 for about 25 minutes.

Enchilada Casserole

Enchilada Casserole

  • Servings: 8
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Ingredients

  • 1 1/2 lbs 93% lean ground turkey (Jennie-O) – 1 packet low sodium taco seasoning (Market Pantry) – 1 15oz can heart healthy cream of chicken condensed soup (Market Pantry) – 1 15oz can plain whole kernel corn (Market Pantry) – 1 8oz packet red chille enchilada sauce (Frontera) – 1 cup restaurant style salsa (Archer Farms) – 5 whole wheat taco size tortillas (Guerrero) – 1 7oz package reduced fat Mexican style shredded cheese (Market Pantry)

Directions

  1. In a large nonstick skillet, brown the ground turkey. 2. Stir in the corn, cream of chicken soup, enchilada sauce, and taco seasoning and simmer on low for about 10 minutes, stirring occasionally. 3. Spray a large electric skillet with nonstick cooking spray and spread 1/2 cup of salsa on the bottom. 4. Cut the tortillas into 4 strips (about 2 inches 2 inches wide). Lay 6 tortilla strips on the bottom of the electric skillet. 5. Layer 1/3 of the ground turkey mixture on top of the tortillas, then sprinkle 1/3 of the shredded cheese on top. 6. Make 2 more layers of tortilla strips, ground turkey mixture, and shredded cheese. Finish with the other 1/2 cup of salsa. 7. Cook on medium for 15-20 minutes. If using SaladMaster, cook on Rice 2 setting. 8. Allow to cool a few minutes before serving.
About 365 calories per serving. To bake, use a 9×13 casserole dish and cook at 375 for about 25 minutes.