Mexican Pizza Saga

Mexican PizzaLet me start off by saying this pizza was AMAZING!!  However, it was complicated to make.

I saw this recipe on Heidi Powell’s blog.  She said in Bootcamp for Extreme Weight Loss the contestants take turns cooking for each other.  Anschutz works with the contestants in order to help them make their favorite foods healthier.  Of course, it has to taste good as well.  I really enjoy Mexican food, and I look for any and every opportunity to make it, especially when it’s healthy.  This also had a cauliflower crust, which has intrigued me for a while.

The cauliflower crust was pretty awesome!  It was tricky to make, in some part because I don’t eat a lot of cauliflower, therefore I don’t work with cauliflower, and in part because I had some ingredient mishaps.  First, I had to process two heads of cauliflower.  This took six times in the food processor, because I have a smaller food processer.  It was also a little messy when I was cutting the florets off of the head of cauliflower, and I ended up with cauliflower with everywhere.  Then, you have to steam the cauliflower in the microwave, which also took me six rounds because I don’t have a large, microwavable bowl.  Next, you have to squeeze the moisture out of the cauliflower.  Everything was in the bowl, I went to add the eggs, and all of my eggs were frozen.  So, everything had to go in the refrigerator.

The next day, everything went much smoother and I was able to complete everything.  The crust was a little soft, but I think it’s because extra moisture was added when I had to put the cauliflower mixture in the refrigerator.  I also forgot to add the spices.  That being said, this is one of my MOST FAVORITE things I have ever made.  It was SO GOOD.  I used spinach, red/orange/yellow bell peppers, and ground turkey.  This is MOST DEFINATELY something I will be making again and again.  And, it’s DEFINATELY something you should try.  You won’t regret it.


Butternut Squash and Spinach Lasagna Rolls

Butternut Squash and Spinach Lasagna RollsThis recipe came from one of my favorite bloggers, Skinnytaste.  She blogs amazingly good, healthy food.  This one is no exception.  I’m not usually a lasagna/pasta girl (even though I’m Italian).  However, these lasagna rolls are amazing!  It probably helps that there is no red sauce anywhere in this dish.

The preparation for the dish is a little tedious; however, it is well worth it.  You have to make the butternut squash sauce (pot then blender), boil the noodles (pot two), filling (bowl one).  Then you put it all in a pan (this makes dish number five) and put it in the oven.  Luckily I have an amazing better half that does all my dishes (with minimal complaining because she really likes this recipe too).

I do this a little different than the recipe in that I used a whole wheat lasagna noodle and wilted fresh spinach instead of using frozen spinach.  I prefer whole wheat noodles and like the extra nutrition I get out of my noodle.  Also, I prefer not to use frozen vegetables if I can help it.  This is only because I usually end up with a runny product because of the extra water.

Ultimately, this is one of my favorite fall dishes.  I will usually prep this meal on Sunday and heat it up so we can eat it during the week.  It’s a fantastic make-ahead meal.  Full of fantastic flavor, this recipe is hard to beat.  And perfect for the beginning of fall!!


Sirracha Honey Chicken Wings

Sirracha Chicken Wings

I am a sucker for crockpot meals.  I’m also a sucker for chicken wings, which is what made this recipe so delicious.

The picture that is used on the blog post shows a nice crunchy chicken wing with a thick, juicy sauce that makes your mouth water just by looking at it.  However, that’s not what I got.  I got a runny sauce with a possibly slightly overcooked chicken wing with the meat just falling off of the bone.  That’s not to say they weren’t good, they just didn’t look like the picture.

I think the sauce was runny because the chicken wings went in frozen.  So, when they defrosted, all of that water went into the sauce.  When I make them over, I’m going to defrost them before they go into the crackpot.  Also, I’m going to decrease the cooking time.  I think they just cooked way too long.  They were good the first time, but I was afraid to reheat them as I didn’t want them to dry out.

I took the heat down a little as my better half is a weenie and is not big on spicy food; however, I definitely could have made this hotter if I wanted to.  While I think I would have this again, I would have to use a few adjustments.  I also think the honey/Sirracha would make a good combination for a sauce for a stir fry.


Chicken, Cheeseburger, Tacos, and Enchiladas

This week was an eclectic mix of food.  From Asian to Mexican – they are some of my favorite flavors.  I make them quite often (as I am sure you will learn quickly).  Here is my menu and commentary…

Coconut Chicken with Honey Mustard Vinaigrette 


This is really yummy!!  I serve it on spinach, which is different than the recipe.  Sometimes I add a little bit of shredded cheese.  While the chicken is great, the dressing is what makes this amazing!!  The calories include two tenderloins and two tablespoons of dressing.  I have used this for lunch throughout the week, and it does not disappoint.

Cal: 293     Carbs: 20     Fat: 10     Protein: 27     Sodium: 468     Sugar: 12

Asian Glazed Drumsticks 


Oh. My. Goodness.  These were amazing.  I have to admit, I love Asian flavors, and these drumsticks did not disappoint.  They were SOOOO GOOD!!  I even put some of the sauce on our green beans.  I did leave the skin on the drumsticks, and my package had 6 drums instead of 8 (like in the recipe).  So, the calories is listed per drumstick.  I also calculated my drumsticks by weight (instead of by number), so I know my calories are accurate.  Bottom line, you have to try these!!   They are worth the calories.

Cal: 229     Carbs: 5     Fat: 9    Protein: 29    Sodium: 638     Sugar: 5

Cheeseburger Casserole

Here are the changes I made to the recipe.  First, I set my serving size for 6.  I thought 9 was too small.  I try to set it for something I know is going to be realistic for me.   Second, I used 100% whole wheat rigatoni pasta instead of rotini.  This is only because I couldn’t find the rotini in a whole wheat version.

Cal: 376     Carbs: 26     Fat: 15    Protein: 30    Sodium: 466     Sugar: 7

Pork Tacos with Cilantro Lime Salsa

Here are the changes I made:  First, I used whole wheat tortillas.  Second, I used broccoli slaw instead of the slaw mix, only because this is what I have on hand.  The calories are calculated per taco: shell, pork, and salsa are included.

Cal: 248     Carbs: 23     Fat: 9    Protein: 19    Sodium: 492     Sugar: 2




Foodie Friday: Sweet Potatoes and Buffalo Turkey Burgers

Okay, so the goal is to post pictures and such of my meals each week.  I have gotten really good at planning out my meals weekly, cooking (most) everything on Sunday, and finishing things off the night of.  The last week or two, I have had some issues with my eating – issues in that I eat too much, so I’m hoping this night hold me more accountable.  Obviously, my pictures are going to be a week late.  All of my calorie information I get from My Fitness Pal.  I plug in each recipe with the exact ingredients I use.  This way, my calories are more accurate.

Honey Lime Quinoa Sweet Potatoes


 These were AMAZING!  Even my better half, who can be kind of picky – especially about new, “weird” things, liked them.  They, surprisingly, were not very filling.  We each ate two, which equals one whole sweet potato.  Luckily, these don’t have many calories, so it is okay to enjoy two.

Cal: 150   Carbs: 31     Fat: 1     Protein: 4     Sodium: 249     Sugar: 12

Buffalo Turkey Burgers with Blue Cheese Broccoli Slaw


These were okay.  It wasn’t quite the buffalo taste I was looking for.  It was more of an oddly tasting turkey.  However, the bleu cheese dressing is really yummy.  I enjoyed the slaw on top.  I was really disappointed, because I usually love skinnytaste recipes.  This one just didn’t do it for me though.  However, I will return to the bleu cheese dressing when the occasions arises.  When I calculated my calories, I did the patty and the bleu cheese separate.  Also, my patty does not include the cheese, even though I put cheese on it.  I figured I would give myself more options this way

Cal: 197     Carbs: 7     Fat: 9     Protein: 22     Sodium: 190     Sugar: 1


Egg Muffins

As most great stories start, my workout buddy and I were talking, and she found this egg thing she wanted to try.  Of course, she could not remember where she saw it or what (else) was in it, so we searched pinterest.  She knew they were single serving eggs she could freeze and eat throughout the week.  We didn’t find exactly what we were looking for, so we got the logistics down and improvised the rest.  The end result was phenomenal!!  Here are the adventures of the egg muffins…


First, I cracked an egg into each space of a muffin tin.  I then took a wisk, broke the yolk, and mixed the yolks and the whites together.  If I had to do it over, I would scramble 12 eggs in a bowl and then pour them into each muffin tin.  It would be better mixed that way. Or, you could leave it this way and have egg-celent sunny side up eggs (I am so punny…)


Then, I chopped up the vegetables.  For these particular eggs, we used red bell peppers and asparagus.  However, you can literally throw in what ever you want….ham and cheese, spinach, mushrooms, bacon…what ever.  AND, if you like it in scrambled eggs or an omelet, you are going to love it in this, so get creative.


We put all of the veggies in each muffin part.  I would not mix this with the egg as then the veggies would fell to the bottom, and you would not get even distribution….and wouldn’t that be a shame!


You are going to bake these puppies at 350F for 20 minutes, and they turn out perfect.  They also freeze well, so you can make a bunch and pop them in the freezer for a quick, healthy breakfast to go.  I was surprised at how well they turned out.  A-MAZING!!  I would definitely go into your kitchen and try these now.  You can’t go wrong, and now there is never an excuse not to eat breakfast.

Egg Muffins

12 eggs, beaten and poured into muffin tins

1 red bell pepper

1/2 bunch asparagus

Pam or non-stick spray

  1. Pre-heat oven at 350F
  2. Spray muffin tin with non-stick cooking spray
  3. Beat eggs in bowl.
  4. Pour beaten eggs into muffin tin
  5. Put vegetable in each muffin tin
  6. Bake in oven for 20 minutes.  Let cool.