Ingredients:
1 package of precooked polenta
part skim mozzerella cheese
organic all natural pizza sauce
green peppers
Slice the polenta, add toppings and bake at 400 for about 25 min.
Wednesday, April 27, 2011
Mini Polenta Pizza
Ingredients:
1 package of precooked polenta
part skim mozzerella cheese
organic all natural pizza sauce
green peppers
Slice the polenta, add toppings and bake at 400 for about 25 min.
Monday, April 11, 2011
Mexican Casserole
*
*1 cup brown rice
* 1 cup chicken broth (or use proportions recommended on rice cooker)
* 1 tablespoon olive oil
* 1/3 cup diced onion
* 1 clove garlic, minced
* 1 medium zucchini, thinly sliced
* 2 cooked skinless boneless chicken breast halves, chopped
* 1/2 cup sliced mushrooms
* 1/2 teaspoon cumin
* salt to taste
* ground cayenne pepper to taste
* 1 (15 ounce) can black beans, drained
* 2 jalapenos
* 1 cup shredded carrots
* 1 cup shredded reduced fat mexican cheese
1. Cook the rice and broth in the rice cooker
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a
large casserole dish.
3. Heat the olive oil in a large skillet over medium heat, and cook
the onion and garlic until tender. Mix in the zucchini, chicken,
carrots, and mushrooms. Season with cumin, salt, and ground cayenne
pepper. Cook and stir until zucchini is lightly browned and chicken is
heated through.
4. In large bowl, mix the cooked rice, onion, zucchini, chicken,
beans, jalapenos, and 1/2 the cheese. Transfer to the prepared
casserole dish, and sprinkle with remaining cheese.
5. Cover casserole loosely with foil, and bake 30 minutes in the
preheated oven. Uncover, and continue baking 10 minutes, or until
bubbly and lightly browned.
*1 cup brown rice
* 1 cup chicken broth (or use proportions recommended on rice cooker)
* 1 tablespoon olive oil
* 1/3 cup diced onion
* 1 clove garlic, minced
* 1 medium zucchini, thinly sliced
* 2 cooked skinless boneless chicken breast halves, chopped
* 1/2 cup sliced mushrooms
* 1/2 teaspoon cumin
* salt to taste
* ground cayenne pepper to taste
* 1 (15 ounce) can black beans, drained
* 2 jalapenos
* 1 cup shredded carrots
* 1 cup shredded reduced fat mexican cheese
1. Cook the rice and broth in the rice cooker
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a
large casserole dish.
3. Heat the olive oil in a large skillet over medium heat, and cook
the onion and garlic until tender. Mix in the zucchini, chicken,
carrots, and mushrooms. Season with cumin, salt, and ground cayenne
pepper. Cook and stir until zucchini is lightly browned and chicken is
heated through.
4. In large bowl, mix the cooked rice, onion, zucchini, chicken,
beans, jalapenos, and 1/2 the cheese. Transfer to the prepared
casserole dish, and sprinkle with remaining cheese.
5. Cover casserole loosely with foil, and bake 30 minutes in the
preheated oven. Uncover, and continue baking 10 minutes, or until
bubbly and lightly browned.
Friday, April 1, 2011
Clean Eating Bannana Muffins
Recipe:
3 Egg Whites
3 Ripe bannanas
1\2 cup unsweetened applesauce
1\4 cup Agave Nectar or 1\2 cup Pure Maple Syurp
2 Cups whole wheat flour (I also like to use Spelt Flour when I have it on hand)
1 teaspoon baking soda
1 tablespoon ground cinnamon
1\2 teaspoon baking powder
1\2 teaspoon Sea Salt
1\2 cup Raisins
1\2 cup Slivered Almonds (or walnuts)
Mix All wet ingredients in a bowl, and all Dry in a separate bowl. Add both mixtures to a large bowl. Bake at 325 until golden brown. Usually about 30min.
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