Mozzarella Pizza

Here is a perfect meal for Meatless Mondays!
Mozzarella Pizza

Ingredients:

whole wheat pizza dough – I like Trader Joe’s dough in the cooler…yes you have to roll it out :), otherwise another whole wheat version is fine
large plum tomato, thinly sliced
sliced fresh basil (unlike my picture where I use whole leaves…sliced is easier to bite into)
slices of fresh mozzarella cheese(thin slices)

dried oregano
pizza sauce

Instructions:
Preheat oven to 450°F. If using dough, shape it into 6-8 inch circle on a lightly floured surface. Place dough on pizza crust pan (spray if using dough).  Layer tomato/pizza sauce, tomatoes, cheese and basil evenly. Sprinkle with pepper and oregano. Bake at 450F for 10 minutes or until crust is golden.

Until next time…
look good, feel good, do good
Sara B

3-Cheese Stuffed Shells

Again, another “drooling after I read the title” recipe.  Talk about comfort food at its finest…cheese and pasta.  However, to keep this meal healthified, pile the veggies in, on and around.  Also, choose a nice lean protein as the main dish so the pasta is more like a side.  I choose grilled chicken. 

This recipe comes with a story….you will notice goat cheese in the ingredients which I was very excited to cook with as I never have.  I often times skip over “these ingredients” that I don’t know where to find in the grocery store. However, enough was enough, I love cheese and wanted some goat cheese.  So as Trey (6 months at the time) and I perused the aisles and I take my good ol’ time because as you imagine, I LOVE the grocery store, he decides to have a meltdown.  This occurs right before my favorite aisle…the produce and of course, fine cheeses.  I searched frantically for a toy and started making funny faces which seemed to bring joy to the shoppers around me but not to my son.  Finally, I find a bag of frozen corn in my cart and hand it to him…success!  Back to finding my goat cheese as I was determined to cook with it! 

ooey-gooey delish!

3-Cheese Stuffed Shells
w/ Roasted Red Pepper Sauce
Ingredients:
recipe from Clean Eating Magazine
Sauce
3 C chopped tomatoes
12oz roasted red bell peppers
1/2 tsp dried rosemary
1/2 tsp dried oregano
1/4 tsp red pepper flakes
fresh ground black pepper
1/2 packed cup whole parsley sprigs, roughly chopped (I will admit, I forgot to buy parsley at the grocery store, need I remind you of Trey’s meltdown, so I used dried parsley)
Shells
4 ears corn (or frozen bag)
olive oil cooking spray
30 large whole grain pasta shells (I used Tinkyada Brown Rice Grand Shells…really good and found in HyVee Health Market)

1 1/2 C low-fat ricotta cheese
3 oz GOAT CHEESE
2 T fresh mint, chopped
2 T chopped parsley leaved or chives, plus additional for garnish
1 large egg, lightly beaten
fresh ground black pepper
3 oz 2% mozzarella cheese, grated
Instructions:
Prepare sauce: in medium saucepan, combine tomatoes roasted red peppers, rosemary, oregano, rep pepper flakes and black pepper.  Bring to a simmer on medium-high heat, then reduce to medium-low and simmer for 15 minutes, stirring occasionally.  Transfer to a blender and ass parsley.  Remove plastic center from blender to let steam escape, hold a towel loosely over top to prevent splatter or just let sauce cool completely before blending.  BE CAREFUL as you will end up with explosive sauce if not!!!
Prepare shells: Preheat oven to 350F.  Cook shells according to package directions.  In large bowl combine ricotta and goat cheese, mint, parley, egg, and half of the frozen corn (11/2cups).  Season with black pepper.  Spread 1 C sauce on bottom of 9×13 baking dish.  Fill each shell with 1 rounded T ricotta cheese mixture and place in baking dish stuffed side up.  Cover shells with remaining sauce, corn and mozzarella cheese.  Bake uncovered for 30 minutes or until sauce is bubbling.  Let cool for 10 minutes before serving.  Garnish with parsley.  Enjoy!

option #2: if you can’t find the noodle shells you can use whole grain lasagna noodles and roll 1/4C of mixture into each.  Place is dish seam side down.  

Until next time…
look good, feel good, do good
Sara B

Pesto Pasta



I LOVE pesto so this time of year when basil is growing like weeds and my CSA supplied me with TON of fresh garlic, I make pesto. Any extra amount I freeze for a later date.

Fresh Basil Pesto Recipe

from Simply Recipes

Prep time: 10 minutes

Ingredients:

2 cups fresh basil leaves, packed

1/2 cup freshly grated Parmesan-Reggiano or Romano cheese

1/2 cup extra virgin olive oil

1/3 cup pine nuts or walnuts

3 medium sized garlic cloves, minced

Salt and freshly ground black pepper to taste

Special equipment needed: A food processor (Check Amazon.com’s sales on Cuisinart food processors)

Instructions:

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with whole wheat pasta, or over baked potatoes, or spread over toasted baguette slices.

See some of my other favorite uses for pesto here.

Yield: Makes 1 cup.



I grilled up chicken, sliced uptomatoes, and cooked up whole wheat angel hair to combine with the pesto for a delish dinner.

Check out www.crossfitdesmoines.com for info on the 31 Heroes WOD this Saturday!

Until next time…

look good, feel good, do good

www.davissportsnutrition.com

Sun-Dried Tomato & Red Pepper Chicken Penne

Sun-Dried Tomato & Red Pepper Chicken Penne

from Clean Eating Magazine

With a recipe title like that how can you not be drooling and licking your chops. The cold pasta salad which I decided to make hot was delish and worth a try.

Ingredients:

2-5 oz boneless skinless chicken breasts

1 tsp olive oil

2 tsp dried herbs of sort, come on…get creative

1 tsp fresh ground black pepper

1 1/2 C uncooked whole wheat penne pasta

1 yellow bell pepper, diced (good to purchase organic)

2 T finely chopped fresh basil

Red Pepper Sauce

1 red bell pepper, coarsely chopped

1/2 cup sun dried tomatoes, coarsely chopped

2 tomatoes. coarsely chopped

1/4 unsalted raw cashews

1/4 whole fresh basil leaves

1 clove garlic

1 shallot, halved

fresh ground pepper, to taste

Instructions:

Preheat grill to medium -high. Diagonally score (1/4inch deep) chicken breasts and rub with a thin coating of oil, dry rub and black pepper, dividing evenly. Grill chicken for about 7 minutes per side until juices run clear when pierced with a fork (or, roast in oven for about 20 minutes.) set aside until cool enough to handle, about 10 minutes, then chop. Meanwhile, prepare pasta according to package directions. Rinse in cold water to remove sticky starches; drain well and set aside. Prepare red pepper sauce: In a blender or a food processor, add all sauce ingredients; blend until very smooth. In a large bowl, toss pasta with 1 to 1 1/2 cups red pepper sauce, yellow pepper, chicken and basil.
Until next time…

look good, feel good, do good

Great Harvest Bread Company

Looking for a great local bread company to purchase your ooey-gooey cinnamon rolls on Sunday morning or you fresh baked focaccia to pair with your Italian dinner?

Look no further:

recently ventured out to a new location in West Des Moines making OH SO convenient for people to get their fresh baked goods.


Not even kidding, one of the BEST cinnamon rolls I have ever had! (besides grandma Smiths, of course)

Wheat focaccia with sun dried tomatoes….delish!

Until next time…

look good, feel good, do good

Baked Manicotti Bundles

Enjoy this tasty way to get one of your two recommended servings of fish per week!

Baked Manicotti Bundles
from Clean Eating Magazine
Ingredients:
olive oil spray
3 to 4 green onions
10 whole wheat lasagna noodles
1 carrot, peeled
1 tsp EVOO
12 oz fresh tilapia fillets
4 oz light cream cheese
1/2 skim milk
1/2 tsp dried dill
1/2 tsp sea salt
2 oz 2% mozzarella cheese, divided
fresh dill for garnish
Instructions:
Preheat oven to 350F. Lightly coat glass pan with olive oil. Trim off whites of onions and score the upper ends of the green stems. Prepare noodles according to package directions. During final 90secs of cooking add green stems, then remove. Drain and rinse pasta and set aside. Grate carrot and set aside. Place a large nonstick pan on medium heat and add oil. Heat for 1 min then add fish. Cover and cook for 3 min. Carefully flip fillets and cook for 1 more min. Break fillets up with spatula. If pieces are not opaque cook for one more min. Remove from heat and set aside. Add cream cheese, milk, dried dill, and salt to medium saucepan. Use spatula to break up cream cheese. Place pan on low heat and cook, whisking constantly. Cook for 1 min or until cream cheese is smooth. Remove from heat and scoop half the mixture out to reserve for later. Stir in carrots and fish into pan with cheese. Lay noodles out on cutting board. Place 2 T of cheese mixture on each noodle and gently roll into tight bundle. Tie with green onion stem. Place onto glass pan and spoon reserved cheese mixture on top as well as remaining mozzarella. Bake for 25 minutes or until golden brown. Garnish with fresh dill.
Nutrition for 2 1/2 bundles: 447 calories, 12g fat, 35g protein, 49g carbs.


Until next time…

look good, feel good, do good