The Anti-Chicken Fingers Movement ~ Cauliflower Crust Pizza

I know what you're thinking!  I thought the same thing.  Disgusting.  However, the comments/reviews showed that it was actually quite yummy, and I figured...I'm always up for trying a new pizza recipe, esp one that's lower in carbs and fat than the regular recipe.  A veggie too?  Well heck, you could even call it healthy.  I warned Shannon: this is not pizza.  This is a cauliflower dish.  That way, he wouldn't be mad when it didn't taste like pizza.  Amazingly enough - after his first bite, his response was surprise.  He had three helpings, and asked for me to make it again the next day.  He even said he thought he liked it better than regular pizza crust.  That's what I call a successful meal!

ingredients:

• 1 cup cooked, smashed/riced cauliflower
• 1 cup shredded mozzarella cheese (for crust)
• 1 egg, beaten
• 1 tsp dried oregano
• 1/2 tsp crushed garlic
• 1/2 tsp garlic salt
• pizza sauce
• olive oil (optional)
• 1/2 pd lean ground beef (or your choice of meat topping) cooked
• Tomato sliced
• Light mix Italian or Cheddar Cheese

directions:

To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Steam until soft, then mash with potato masher until pieces are tiny, nearly the size of grain rice.  It doesn't matter if you have a few larger chunks.

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 (mine was cooked lean ground beef and a tomato) and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

*reminder that toppings need to be precooked since you are only broiling for a few minutes.

Happy Eating Friends!~Trina

The Anti-Chicken Fingers Movement ~ Grilled Flank Steak with Tomatoes, Red Onion & Basalmic

Now, after my grilled flank steak fajitas last week, I decided I love flank steak.  Yes, it's a little pricey.  But, it's well worth the money because it's amazing and it's pretty large; they normally come in a 2lb package.  This steak was delicious!  

• 2 lb flank steak, fat trimmed

• kosher salt and fresh pepper

• garlic powder

• 1 tbsp extra virgin olive oil

• 2 tbsp balsamic

• 1/3 cup red onion, chopped

• 3-4 tomatoes, chopped (about 3 1/2 cups)

• 1 tbsp fresh herbs such as oregano, basil or parsley
• Veggies or side dish desired, I used zucchini, yellow pepper & squash

Pierce steak all over with a fork. Season generously with salt, pepper and garlic powder and set aside about 10 minutes at room temperature.
In a large bowl, combine onions, olive oil, balsamic, salt and pepper. Let onions sit a few minutes with the salt and balsamic to mellow a bit. Combine with tomatoes and fresh herbs and adjust seasoning if needed.

Heat grill or broiler on high heat. Cook steak about 7 minutes on each side for medium rare or longer to taste. Remove from grill and let it rest on a plate for about 5 minutes before slicing. 

Slice steak think on the diagonal; top with tomatoes and serve with your choice of grilled veggies or potatoes.

Happy Eating Friends! ~Trina

The Anti-Chicken Fingers Movement ~ Grilled Steak Fajitas with Flank Steak

This is a new recipe I tried with flank steak.  I have discovered, I love flank steak!  It's delicious cooked on the grill, nice and tender.  The key is heating the grill on high, getting it over 400 degrees, then before putting the steak on, reducing the heat to low to cook slowly.  You don't want to overcook fajita meat, so it will be red.  This will be my new go-to for fajita cooking.  Delicious, healthy and light.

Ingredients:


For the Steak

• 2 lbs flank steak, trimmed of fat
• 3 cloves garlic, crushed
• 1 tbsp cumin (or to taste)
• 2 scallions, sliced (optional)
• salt + fresh pepper to taste

 For the Onions and Peppers 

• 3 medium onions, sliced into long strips
• 3 bell peppers (I used multi-colors), sliced into strips
• 1 tbsp olive oil
• salt + fresh pepper to taste

• 12 7" wheat tortillas, or healthy white ones packed with fiber such as La Tortilla Factory Low Carb High Fiber

Don't forget avocados, light sour cream, or anything else you like to serve with fajitas normally!

I season the steak a few hours ahead. Pierce steak with a fork all over to tenderize. Season steak with cumin, garlic, scallions, salt and pepper. Allow steak to sit at room tempurature at least 10 minutes before grilling. 


In a large grill-safe pan combine onions, peppers, olive oil, salt and pepper. Toss well to coat. Place on the BBQ and cook on medium-low heat, tossing occasionally until onions are caramelized, about 20 minutes. This could also be cooked inside on the stove as well.


When the onions and peppers are done, set aside to keep warm on the top rack of your grill; raise the flame of the grill to high flame. Discard scallion and sear steak 4-6 minutes without moving, turn the steak over and cook a few more minutes until rare or medium rare (well done will be too tough). Remove from grill and let it rest a few minutes before cutting.  

Cut meat into small cubes and combine with the cooked onions and peppers and serve with tortillas, cheese, guacamole and sour cream.


Happy Healthy Eating Friends! ~Trina

The Anti-Chicken Fingers Movement ~ Eggplant Lasagna

This sounded completely disgusting to me, but it was actually totally delish! I added cooked chicken because I knew my husband would complain if there wasn't any meat...however this is a great meal for vegetarians as well!

  Ingredients:

• 2 Beaten Eggs
• 1/4 Cup Milk
• Garlic & Onion Powder
• Salt & Pepper
• 1 Lg Eggplant peeled & sliced into 1/2 inch thick slices
• 1/2 cup dry bread crumbs
• 4 Tbl or more of Olive Oil
• 1 Jar Spaghetti Sauce
• 2 Cups Shredded Mozzarella
• 2.5 Cups Swiss Cheese
• 1/4 Cup Shredded Parm Cheese
• 1/4 Cup Romano Cheese
• Cooked Chicken pieces/chunks if desired 
• Fresh Basil if desired

Directions:

Heat oven to 350 degrees.  In med bowl, mix together eggs, milk, garlic powder, onion powder, salt and pepper (seasonings to taste). In a sep medium bowl, put breadcrumbs.  Heat olive oil in skillet.  Dip eggplant in egg mixture on both sides, then in bread crumbs.  Fry slices in olive oil until browned on both sides.  Drain oil on paper towel.  Cover bottom of 13 x 9 inch pan lightly with pasta sauce.  use 1/2 of eggplant slices, then layer cheeses, the repeat (if you are using cooked chicken, layer as well).  Bake 30-45 minutes until cooked through. Sprinkle with Fresh Basil if desired.  Happy Eating Friends! ~ Trina