So I needed a pizza for our picnic tonight, so I found the most healthy one I could :) It was really really good!!!
4 servings – serving size: ¼ of recipe
1 Boboli® 100% Whole Wheat Thin Crust Pizza
½ medium size red bell pepper, sliced
1 cup zucchini, cut to ¼-inch rounds
1 cup red onion, sliced
½ cup yellow corn (rinsed + drained, if canned)
½ tsp salt
½ black pepper
2 tsp extra virgin olive oil
1 Tbsp cornmeal
pinch of flour
½ tsp Italian seasoning
⅓ cup Prego® Light Smart Traditional Italian Sauce
1 cup low moisture, part-skim, shredded mozzarella cheese
⅓ cup part-skim ricotta cheese
1 tsp red pepper flakes (or to taste)
½ Tbsp fresh basil
Preheat oven to 500 degrees. Combine red bell pepper, zucchini, red onion and corn in medium size bowl. Add salt, pepper and drizzle with 1½ tsp of olive oil. Toss. Arrange vegetables on a baking sheet. Bake at 500 degrees for 15 minutes.
Meanwhile, sprinkle a lightly floured pizza peel (or baking sheet) with cornmeal. Place pizza crust on prepared pizza peel. Spread sauce evenly on dough, leaving a ½-inch border. Brush pizza border with the remaining ½ tsp of olive oil. Sprinkle Italian seasoning on top of the oil.
Sprinkle ½ cup mozzarella over sauce, and top with roasted vegetables. Sprinkle the remaining ½ cup of mozzarella over vegetable mixture. Dollop with ricotta and shake on red pepper flakes.
Slide pizza onto preheated pizza stone. Bake at 500 degrees for 5 minutes or just until the cheese melts. Top with fresh basil and dig in!
Rossy made this up for a quick lunch this weekend, and it was YUMMY!! So easy too :)
1 Red, 1 yellow, 1 green, and 1 blue
10 pieces of roast beef trimmed of fat and chopped
2 green container of peppers, onions, and mushrooms (can mix and match to your liking)
2 blue container of monterey jack cheese (or cheese of your choice)
4 small corn tortilla shells (or 1- 6" whole wheat)
In a medium skillet saute your peppers, onions, and mushrooms. Once you have your peppers, onions, and mushrooms heat up to the consistency you like ad in the roast beef.
As the roast beef is heating up in a small skillet spray with cooking spray and start to toast your tortilla shell(s).
When the first shell is toasted place it off to the side and then place your other shell in the skilled to toast and top with your peppers, onions, mushrooms, roast beef, cheese and the first shell that was toasted. The cheese should be melted about the time the second shell is toasted.
These were pretty good - but the effort for making them with 2 little boys hanging all over your legs wanting you to play...eh not worth it. However, I really liked having them for leftover the following day with no work needed :)
cilantro or green onions for garnish (optional)
oven to 400F. Place 1/4 cup of salsa in the bottom of a large baking dish.
a small spoon (I used a teaspoon,) hollow out the centre of the zucchini
halves, leaving 1/4-inch thick shell on each half. Chop the scooped out
zucchini flesh and save 1/2 cup to add to the taco filling (squeeze excess
water with a paper towel,) discarding the rest.
turkey in a large skillet, breaking up as it cooks. When no longer pink, add
the chili powder, garlic powder, cumin, paprika, oregano, and salt and mix
well. Add the reserved zucchini, tomato sauce, salsa, and water. Stir and
simmer on low for 15 minutes.
a spoon, fill the hollowed zucchini boats dividing the taco meat evenly,
pressing firmly. Top each with 1 Tbsp of shredded cheese.
with foil and bake for 35 minutes, until cheese is melted and zucchini is
cooked through. Top with cilantro or green onions if desired.
Hosting Turkey Day for the 1st time this year, so I had to get out my creative hat and start putting together some decor :)
Thankful Tree & Tablecloth Tradtion
I collected branches from outside and cut out leaves on the cricut -- then each person wrote down what they were thankful for and then hung it on the tree as the table centerpiece :)
Also, started a new tradition this year...I spent weeks trying to think of something that we could start this year, but that still honored my Mom. It was such a hard day not having her present at our table...but this made me come up with the perfect idea. I borrowed a tablecloth of my Mom's and ironed on two pictures of her in the center...Each year - we will section off an area and write the event, who hosted, and then everyone will sign their names / put huge milestone from that year within that area. Then each year, we get to reuse the tablecloth at our gathering and sign away. Always keeping my Mom close to our hearts and present at our table :)
Preheat oven to 350F. Cook Lasagna Noodles according to package instructions.
Put ground turkey on skillet and add salt and pepper to taste. Crumble and cook
until all pink has cooked out. Set aside.
Mix Ricotta Cheese, spinach, parmesan cheese, egg, garlic, Italian seasoning,
pepper, salt in bowl. Add in ground turkey. Set aside.
In a baking dish, place 1 cup of pasta sauce around the bottom of the dish.
Lay a piece of wax paper on your counter, place lasagna noodles on paper and
dab with paper towel to make sure all moisture is gone.
Spread cheese mixture evenly over each piece of lasagna. Begin rolling one
strip of lasagna at one end and roll all the way up. Place in baking dish seam
side down. Continue process with all lasagna pieces.
rolls with sauce and mozzarella cheese. Place aluminum foil over dish tightly
and place in preheated oven. Bake for 40 minutes. Serve immediately.
1lb lean ground beef / turkey
1/2 yellow onion, chopped
2 egg whites
1/2 cup quick oats
1/4 cup ketchup
1/4 cup tomato sauce
Salt, pepper and garlic powder to taste
***I chopped an orange bell pepper and put at the bottom of the cups
Spray muffin tin with nonstick spray. Mix all ingredients for meat then ball up
and place on top of peppers(if you choose to do peppers). Drizzle ketchup on
the top of the meat. Bake at 400 for 35-40 minutes or until meat is
Eh...that's really all I have to say about this chicken. I thought it was going to be so tasty and wonderful, but it was just eh.
4 - 1 piece of chicken = 1 red, 0.25 green and 0.5 blue
lb boneless skinless chicken breast
cup of fresh baby spinach
cup of shredded colby jack (or cheddar) cheese
cracked black pepper
your oven to 350 F.
your chicken in a plastic ziplock bag or between two pieces of saran wrap. On a
cutting board using a the flat side of a meat mallet pound your chicken breast
until it is a thin, even thickness. Season the side facing up with freshly
ground black pepper.
the baby spinach and colby jack (or cheddar) cheese on top of the chicken close
to one end. Roll up the chicken and secure with as many toothpicks as needed to
keep the chicken rolled.
the top of the chicken with more freshly ground black pepper and a large pinch
of garlic powder, onion powder and paprika. Rub the seasonings in so they
for 20 minutes at 350 F. After 20 minutes turn the broiler on high and broil
for an additional 3-5 minutes until the top of the chicken becomes golden and
Well aren't I so fancy?! Making my own meatballs and stuff :) This was really good and so healthy!! Instead of noodles I just made up spaghetti squash and just threw some broccoli and meatballs on top - so good!
servings: 5 meatballs – 1 red, ½ yellow
oz 93% lean ground turkey
tsp sea salt
tsp dry mustard
cup quick oats
cloves garlic, minced
T fresh parsley chopped
T tomato sauce, no sugar added
Large Spaghetti Squash
oven to 400. Cover a large pan with parchment paper, set aside.
large bowl, combine all ingredients by hand and mix well.
into 30 1-inch balls. Place on baking sheet. Bake for 15-20 minutes,
until cooked through.
spaghetti squash – heat a pot of water large enough to hold the whole
squash. When water is boiling, drop the squash and cook for 20-30
minutes. When a fork goes easily in, it’s done. OR cut squash in
half lengthwise, remove seeds. Place squash cut side up in microwave dish
with ¼ cup water. Cover with plastic wrap and cook on high for 10-12
minutes. Let stand covered for 5 minutes and “comb out strands”
this over spaghetti squash and broccoli and top it with Feta cheese.
Um gross...I had SUCH high hopes this was going to be yummy - I mean, check out these ingredients...however, all 7 of us hated it :(
breakfast for the week for 2
cups Old Fashioned Oats (or Steel Cut)
Cup Natural Maple Syrup
tsp baking powder
Cup walnuts, chopped
Cups unsweetened Almond Milk or Coconut Milk
Tablespoon Vanilla Extract
Banana, peeled and sliced
Preheat the oven to 350 degrees.
In a large mixing bowl combine the oats, syrup, cinnamon, baking powder, half
of the raspberries and walnuts. Mix well.
In a separate bowl combine the milk, egg and vanilla. Stir until the egg and
vanilla are totally beaten in.
Spray a brownie pan with cooking spray or olive oil or coconut oil, anything to
keep this concoction from sticking to the pan for life. Spread the oatmeal
mixture out evenly in the pan. I know it seems super thin, but I promise it
turns out fine! Now dump the milky-eggy-vanillay mixture evenly on top. Shake
the pan a little if you need to get that milk to settle in.
Top it with the remaining raspberries and banana slices and throw it in the
oven for 35-40 minutes and enjoy the amazing smell. Let it cool awhile before
you eat it.
Had the nieces over for a sleepover and this was the perfect large family meal :) Everyone killed it!! Who knew that this could be "clean" eating?!
tablespoons olive oil
onion, chopped (about a cup)
cloves garlic, minced
whole, large tomatoes, diced
cup of spinach
tablespoons chili powder
tablespoons chopped oregano leaves
teaspoon chopped rosemary leaves
tablespoons lemon juice
teaspoon freshly-ground black pepper
a large skillet, heat olive oil over medium heat. Add onions and cook until
browned, about 10 minutes. Add garlic and spinach and cook for another minute
until the spinach starts to wilt.
onions and garlic into the carafe of a blender and add tomatoes, chili powder,
cayenne, cumin, oregano, rosemary, lemon juice, salt, and pepper. Puree the
sauce until completely smooth
1 yellow (2 tortillas)1 red (chicken mixture)1 green (sauce)1 blue (cheese)
Large Chicken Breast
Green Bell Pepper diced
Tablespoon Garlic Powder
Tablespoons Mrs Dash Fiesta Lime Salt Free seasoning
Cup Salsa (no sugar added)
Cup water as needed
Cups shredded cheese of your choice
medium sauce pan pour the water, garlic, onion, and bell peppers and bring to a
chicken breasts and cover with a healthy layer of Mrs. Dash. Add the salsa on
top. Cook for about 20 minutes until done. The chicken will NOT be
covered with water, so you'll need to watch it.
The water should be evaporated out most of
the way and the chicken should shred with a fork. If not, place it on a cutting
board and chop it into fine pieces. place back in the pan and boil until most
of the water is gone. Feel free to add more seasonings if you need.
Preheat the oven to 350 degrees. Get a Pyrex
dish and put about 1 cup of the ENCHILADA SAUCE in the bottom.
Microwave 8 corn tortillas for about 15
seconds. Coat each tortilla in the sauce (it doesn't have to be dripping) and
put 1/2 of a red container in each one (1/4 of the chicken mixture) roll them
up, and place them SEAM SIDE DOWN in the dish. Then, cover with about 3/4 of a
cup of ENCHILADA SAUCE. Bake for about 20 minutes and remove. Cover with 2 blue
containers of Shredded Cheddar Cheese (or alternative such as non dairy, like I
did my side). Bake an additional 10 minutes. Remove from the oven and let them
sit for about 15 minutes before serving
Rossy is always wanting steak and I'm always...not :) However, if he marinading it like this - I would always want it too!! So good!!
2 to 4 servings
tablespoons Dijon mustard
tablespoon chopped garlic
teaspoon crushed red pepper flakes
1 1/4"-thick strip steak
teaspoon kosher salt
squeeze of fresh lemon juice
2 tablespoons Dijon mustard, 1 tablespoon chopped garlic, and 1 teaspoon
crushed red pepper flakes in a small bowl. Season one 1-pound 1 1/4"-thick
strip steak with 1 teaspoon kosher salt. Coat with Dijon mustard mixture. Cover
and chill for 4 hours. Let stand at room temperature for 1 hour. Build a
medium-hot fire in a charcoal grill, or heat a gas grill to high. Grill steak,
about 7 minutes per side for medium-rare. Finish with a squeeze of fresh lemon
I literally licked this sauce -- haha!! It was SOOOOO good!! Made this up with some carrots, risotto, and avocado and it was a great meal!! YUMMY!
oil cooking spray
(5 to 6-ounce) tilapia fillets
olive oil, for drizzling
salt and freshly ground black pepper
cup plain, full-fat Greek yogurt
teaspoons agave nectar or honey
teaspoon Dijon mustard
cup lemon juice (from 1 large lemon)
tablespoons chopped fresh chives
salt and freshly ground black pepper
For the fish: Preheat a broiler. Spray a
small baking sheet or glass baking dish with vegetable oil cooking spray. Set
Drizzle the tilapia fillets on both sides
with olive oil and season with salt and pepper. Arrange the fillets in a single
layer on the prepared baking sheet and broil until cooked through and the flesh
flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.
For the sauce: In a small bowl, mix together
the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice
and chives. Season with salt and pepper, to taste.
Transfer the tilapia to a serving platter and
drizzle with the sauce.
2 cups uncooked brown rice
1 bunch fresh cilantro
1lb ground turkey
1 onion, chopped
1 tablespoon garlic powder
salt & pepper to taste
2-3 cups salsa
1 avocados, chopped
1 red peppers, chopped
1 ripe mangoes, chopped
fresh cilantro for garnish
Start your brown rice in a pot on the stove, or in a rice maker.
add ground turkey and chopped onion to a large saute pan. Add garlic powder and
salt and pepper. When the turkey is browned, add 4 cups of salsa. Bring the
salsa to a boil and then reduce the heat to a simmer. Cover and simmer for about
the meantime, chop the cilantro, pepper, avocado, and mango. When the rice is
done, simply stir in almost all of the fresh cilantro, leaving just enough to
garnish each dish.
Um yum!! Gotta love the crock pot meal :) Want to thank P-Ron for this recipe!! This was really good and both the boys liked it as well!! Huge hit in the Sodahl fam!! I omitted my bun so I didn't use a carb on the meal :)
Makes 6 servings - 1 red, 1 purple, 1 green, 1 yellow (if you use bun)
I was a little hesitant to make these cause I love myself some noodles...however, these were SO yummy!! Even Brody ate them!! It's just not even a contest -- I would use zoodles every time...so much better for you!!
Makes 7 servings
a spiralizer to make a bunch of zoodles
pull out excess liquid, spread them out in a single layer on top of a payer of
paper towels (placed on top of a dish towel). Lightly salt them and then
place another layer of paper towels on top. After 20 minutes, replace top
paper towel with a new one and roll them up in the paper towels to help press
more moisture out. Let sit like this for another 30 min – hour.
cook – heat up a nonstick skillet with a tablespoon olive oil on medium-high
heat. Stir fry them tossing frequently till done. Only takes about