Zucchini Crust Pizza
2016-03-29 19:34:33
Serves 14
The best zucchini recipe ever. Simple to make & tastes simply scrumptious!
90 calories
10 g
35 g
4 g
5 g
2 g
154 g
322 g
3 g
0 g
1 g
Amount Per Serving
Calories 90
Calories from Fat 34
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrates 10g
3%
Sugars 3g
Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- Zucchini Crust
- 8 cups shredded zucchini
- 1 cup shredded cheddar cheese
- 2/3 cup flour (sub almond flour)
- 2 cloves garlic, pressed or minced
- 3 tsp dried oregano
- 1 tsp basil
- 2 eggs, beaten
- 1/2 tsp salt
- Homemade Pizza Sauce
- 4 large tomatoes, quartered
- 2 tbls olive oil
- 2 garlic cloves, pressed or minced
- 1 tbls fresh oregano (sub 1 tsp dried)
- 1 tbls fresh tyme (sub 1 tsp dried)
- 1 tsp salt
- Zucchini Pizza Crust
- 1.Preheat oven to 550F with a pizza stone pre baking in it.
- 2.In a large bowl, toss the zucchini with 1 teaspoon coarse salt and set aside for 15 minutes. Squeeze the excess moisture out of the squash by wrapping it up in a clean tea towel or piece of cheese cloth and wringing it out, discarding the water.
- 3.Once all of the excess moisture has been wrung out and discarded, place the shredded zucchini back into the bowl and add the cheddar cheese, flour, garlic, oregano, basil, eggs, and salt.
- 4.With your hands, incorporate all of the ingredients together.
- 5.Place the zucchini mixture onto a piece of parchment paper at least 15” in diameter, set on something solid that will make it easy to transfer into the oven.
- 6.Using your fingers, spread the zucchini crust mixture to form a circle about 14” in diameter, 1/2" thick. Pinch the edges up so that it forms a nice crust.
- 7.Once the pizza crust has been shaped, transfer the crust on the parchment paper onto the heated pizza stone in the oven. Bake for 8 minutes or until the crust starts to brown.
- 8.Once the zucchini crust has baked for 8 minutes, transfer the pizza on the parchment paper out of the oven, onto the solid surface you used before.
- 9.Top the pizza with sauce and any additional toppings that you'd like.
- 10.Once the toppings are on, transfer the pizza on the parchment paper back onto the heated pizza stone in the oven and bake for an additional 4 minutes.
- Homemade Pizza Sauce
- 11.In a large heavy bottomed sauce pan, add the tomatoes, olive oil, garlic, oregano, thyme, and salt.
- 12.Bring to a boil, breaking up the tomato. Lower the heat, then simmer for 15-20 minutes.
- 13.Once simmered, puree all of the ingredients in a blender.
By Diana Bauman
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Cauliflower "Tots"
2016-03-29 18:48:18
Serves 4
Yummy. Better than the real thing and healthy, too!
110 calories
9 g
58 g
5 g
8 g
2 g
100 g
257 g
2 g
0 g
1 g
Amount Per Serving
Calories 110
Calories from Fat 43
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrates 9g
3%
Sugars 2g
Protein 8g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 C cauliflower florets
- 1 large egg
- 1/4 C chopped red bell pepper
- 1/2 C shredded part-skim mozzarella or shredded cheddar cheese
- 1/8 C grated Parmesan cheese
- 1/4 C Panko bread crumbs (or 4 C Gluten Free Crumbs)
- Kosher salt & black pepper to taste (about a dash each)
- 1/4 C chopped fresh cilantro
- Preheat oven to 375 degrees & spray cookie sheet with cooking spray. While oven is heating, steam cauliflower until fork-tender. Once cauliflower is steamed, pulse in a food processor until coarsely grated, about 5 pulses.
- Combine all ingredients, stirring together in large mixing bowl. Because mixture doesn't expand in the oven, you can form tots into any shape you like. I chose oval, for a more traditional look, but you could also form into balls, squares, or even hearts for a fun twist. Place "tots" on baking sheet, one at a time.
- Bake for 10 minutes, then flip tots over. Bake an additional 10 minutes, or until golden brown.
By Kathy Sheffield
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Jalapeno & Cheddar Cauliflower Muffins
2016-03-23 20:02:27
Serves 12
150 calories
4 g
61 g
11 g
9 g
6 g
60 g
311 g
1 g
0 g
4 g
Amount Per Serving
Calories 150
Calories from Fat 98
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrates 4g
1%
Sugars 1g
Protein 9g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 cups finely riced, raw cauliflower **
- 2 Tbsp minced jalapeno
- 2 eggs, beaten
- 2 Tbsp melted butter
- ⅓ cup grated parmesan cheese
- 1 cup grated mozzarella cheese
- 1 cup grated cheddar cheese
- 1 Tbsp dried onion flakes
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp baking powder
- ¼ cup coconut flour
- Combine the cauliflower, jalapeno, eggs, add melted butter in a medium bowl. Add the grated cheeses and mix well. Stir in the onion flakes, salt, pepper, garlic powder, baking powder and coconut flour until thoroughly combined.
- Divide the batter evenly between 12 greased muffin cups. Bake in preheated 375 degree (F) oven for 30 minutes or until golden brown. Turn off the oven and leave the muffins inside for one hour to firm up. Remove and serve warm or cold.
By Mellissa Sevigny
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Helen's "Potato" Salad
2016-03-22 16:36:23
Serves 16
79 calories
3 g
50 g
7 g
2 g
1 g
61 g
200 g
1 g
0 g
5 g
Amount Per Serving
Calories 79
Calories from Fat 59
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Total Carbohydrates 3g
1%
Sugars 1g
Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 16 ounce bag frozen cauliflower
- 4 hard boiled eggs, chopped
- 2 stalks celery, chopped
- 3 green onions
- 3 tablespoons yellow mustard
- 1/2 cup mayonnaise
- 2 tablespoons dill pickle relish, optional
- 1/8 teaspoon celery seed, optional
- 1/4 teaspoon pepper, or to taste
- 1/2 teaspoon salt, or to taste
- Pinch dill, optional
- Cook the cauliflower until soft, but not mushy; drain well. Cool, then cut in small pieces. Mix the mustard with the mayonnaise, then mix all ingredients into the cauliflower. Chill at least 2 hours.
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Cauliflower Soup
2016-03-22 16:06:38
Serves 16
22 calories
3 g
0 g
1 g
1 g
0 g
108 g
372 g
1 g
0 g
0 g
Amount Per Serving
Calories 22
Calories from Fat 7
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 3g
1%
Sugars 1g
Protein 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- ½ Tbsp. olive oil
- 2 garlic cloves, minced
- 1 onion, diced
- 1 head cauliflower, diced
- 32 ounces vegetable broth
- 1 tsp. salt
- grated parmesan for serving, if desired (do not add if making paleo)
- sliced green onions for serving, if desired
- In a dutch oven pot (or heavy pot), heat olive oil over medium heat. Add onion and garlic. cook until softened, about 5 minutes.
- Add cut up cauliflower and vegetable broth. Bring to a boil then cover and simmer for 15-20 minutes until cauliflower is softened.
- Carefully pour entire contents of pot into blender (I use my Vitamix). Add salt.
- Carefully blend until smooth. Serve in bowls with grated parmesan cheese on top (if desired) and sliced green onions.
By Jen Nikolaus
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Ricotta Fritters
2016-03-22 15:04:28
Serves 10
95 calories
3 g
40 g
6 g
6 g
4 g
56 g
113 g
0 g
0 g
2 g
Amount Per Serving
Calories 95
Calories from Fat 56
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Total Carbohydrates 3g
1%
Sugars 0g
Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1½ cups ricotta - use a brand like Calabro that is dryer and your result will be better
- 1 large egg
- ¼ teaspoon freshly grated nutmeg - Badia brand under one dollar for 3 whole nutmegs
- 1 lemon for zesting
- ¼ cup Parmesan cheese
- 2 tablespoons flour
- sea salt and freshly ground black pepper
- olive oil
- Blend the ricotta, egg, nutmeg, ½ teaspoon lemon zest, Parmesan, flour, ½ teaspoon salt and a few grinds of black pepper until a thick batter forms.
- Heat 1 tablespoon olive oil in a nonstick skillet over medium high heat and use a big spoon to make dollops of mixture in the pan - I like to make many, small fritters as they are easier to flip over. Cook for 1 to 2 minutes, peek under the edge and if nicely browned, carefully turn and cook on other side until softly firm to touch and golden brown.
- Serve plain or with a minced grape tomato salad with olive oil and balsamic.
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Braised Chicken
2016-01-10 19:28:40
Serves 12
This chicken recipe is not only delicious, but "braising" adds flavor and moistness to your meat, making it really sit right in your tummy.
309 calories
4 g
126 g
12 g
42 g
3 g
228 g
666 g
2 g
0 g
8 g
Amount Per Serving
Calories 309
Calories from Fat 110
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Total Carbohydrates 4g
1%
Sugars 2g
Protein 42g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 3 ¾ pounds bone-in chicken pieces, preferably dark meat.
- 2 ½ tsp. kosher salt, divided
- ½ tsp. ground black pepper
- 1 ½ Tbsp. extra-virgin olive oil
- ⅓ cup finely chopped shallots
- 1 ½ cups red wine vinegar
- 1 cup chicken broth
- 2 Tbsp. tomato paste
- 1 cup canned whole peeled plum tomatoes, drained and quartered
- 6 cloves garlic
- 4 sprigs of thyme
- 3 bay leaves
- 2 Tbsp. finely chopped parsley
- 1. Preheat oven to 300°. Season chicken with 2 tsp. salt and pepper. Heat oil in a 5- to 6-quart Dutch oven or wide, ovenproof pot over medium-high heat. Arrange half the chicken in pot in a single layer and cook, turning once, until golden brown, 12 to 15 minutes. Transfer to a plate and repeat with remaining chicken.
- 2. Add shallots and cook, stirring occasionally, until golden, about 2 minutes. Add vinegar and cook until much of the acrid aroma has dissipated, 3 to 5 minutes. Add broth and ½ cup water, bring to a vigorous simmer, and cook until slightly reduced, 3 to 5 minutes.
- 3. Whisk in tomato paste and remaining ½ tsp. salt. Add tomatoes, then arrange chicken in pot, skin side up, pouring over any accumulated juices from plate. Tuck garlic, thyme, and bay leaves in liquid. Cover pot snugly with foil, then lid, and transfer to oven. Cook 1 hour and 15 minutes, until chicken is very tender.
- 4. Let rest 30 minutes; discard thyme and bay leaves. Scatter parsley on top and serve.
- Most of the prep time you're doing other things while this dish simmer or cooks in the oven. Get it started, check in periodically. It's worth the time, promise!
By Michael Pollan
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
What and How to Eat After the Weight Loss
