Spinach and Mushroom White Pizza Recipe

Prep time:  15 mins

Cook time:  30 mins

Total time:  45 mins

Serves: 6

Ingredients

• 1 clove garlic, minced
• 2 tablespoons olive oil + 1 teaspoon
• 16oz sliced baby bella mushrooms
• pizza dough
• ½ cup ricotta cheese
• 1 cup mozzarella cheese
• ½ cup parmesan cheese
• ½ cup packed spinach leaves, torn

Instructions

1. In a small saucepan warm 2 tablespoons of oil and garlic on the lowest heat. Just enough for the garlic to infuse the oil, but not burn, about 10 minutes
2. In a large skillet saute mushrooms with 1 teaspoon olive oil, until lightly browned, they will cook more in the oven.
3. Preheat oven to 450 degrees. Heat pizza stone covered in corn meal in oven.
4. Roll dough out on a well floured surface, until desired thickness is achieved.
5. Spoon garlic infused oil over the crust, choosing to use the garlic or discard (I used it). Scatter spoonfuls of ricotta over pizza. Sprinkle with mozzarella and parmesan. Top with torn spinach and mushrooms.
6. Bake 18-20 minutes until crust is golden and cheese is browned and bubbly.

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French Macaroons recipe

Ingredients

• 125g/4½oz icing sugar
• 125g/4½oz ground almonds
• 90g/3½oz free-range egg whites
• 2 tbsp water
• 110g/4oz caster sugar
• food colouring (optional)
• desiccated coconut, for sprinkling (optional)
• 150ml/5fl oz double or whipped cream, whipped

Preparation method

1. Preheat the oven to 170/C/325F/Gas 3 and line a large baking tray with baking paper.
   
2. Put the icing sugar, ground almonds and 40g/1½oz egg whites together in a large bowl and mix to a paste.
   
3. Put the water and caster sugar in a small pan and heat gently to melt the sugar, then turn up the heat and boil until the mixture starts to go syrupy and thickens - I don’t use a thermometer but if you prefer to use one, it should read 115C/239F at this stage.
   
4. Whisk the remaining 50g/2oz egg whites in a small bowl until medium-stiff peaks form when the whisk is removed from the bowl, then pour in the sugar syrup, whisking until the mixture becomes stiff and shiny. For coloured macaroons, add a few drops of food colouring. Tip this meringue mixture into the almond paste mixture and stir gently until the becomes stiff and shiny again.
   
5. Spoon into the piping bag. Pipe a little mixture under each corner of the baking paper to stop it sliding around. With the bag held vertically, pipe 4cm/1½in flat circles onto the lined tray, about 2cm/¾in apart, twisting the bag after each one. The mixture should be quite loose to give a smooth finish. The piping will leave a small ‘tip’ on each circle so, when they’re all piped, give the tray 2–3 slams on a flat surface to flatten them. At this stage, sprinkle with desiccated coconut if you want.
   
6. Leave to stand for 30 minutes to form a skin then bake in the oven for 12–15 minutes with the door slightly ajar until firm. Remove from the oven, lift the paper off the baking tray and leave the macaroons to cool on the paper.
   
7. When cool, sandwich the macaroons together with whipped cream. They can be kept for a couple of days, if they hang around that long!
   

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Baked Eggs With Tomato Sauce Recipe

 Ingredients:
2 cloves garlic, finely sliced
2 T olive oil
400 g tomato purée
1/2 t sugar
1/4 cup fresh basil or flat-leaf parsley
6 large free range eggs
100 g cheddar cheese, grated

Cooking instructions:
Preheat oven to 220°C

Grease a ceramic baking dish with olive oil. Fry garlic in olive oil over a medium heat. Add tomato and simmer.

Stir in sugar and basil or parsley. Simmer for 10 minutes, or until thick.

Crack the eggs into the baking dish and bake for 2-3 minutes.

Pour over the tomato sauce, sprinkle with cheddar cheese. Bake for a further 5 minutes, or until cheese is melted.

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Strawberry Peach Mango Green Smoothie Recipe

Ingredient 

- peach mango juice to the fill line
- 1/2 cup frozen strawberries
- 1/2 cup frozen peaches
- small handful of spinach

Method

Step 1

Mix this until you get a smooth consistency, though you can add more juice to get the desired consistency. The strawberries offer antioxidants and a large quantity of Vitamin C. The spinach is packed with Vitamin K, antioxidants and fiber.

Step 2

You can be creative with the Nutribullet. The idea is to use leafy greens and fresh fruits. The nice thing is that the greens cannot even be tasted in the smoothie. This will allow you to get the nutrition you need in a quick and great tasting manner.

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French Dip Sandwiches Recipe

 Ingredients:
1 medium yellow onion
3/4 cup low-sodium beef broth/stock
1/4 cup low-sodium soy sauce
1/2 cup water
1 Tbsp Worcestershire sauce
1 Tbsp brown/creole mustard
2 cloves garlic, roughly chopped
2 1/4 lb chuck roast, trimmed
salt and pepper to taste
7 sandwich rolls or French bread
7 slices 2% provolone or swiss cheese

Directions:
Slice the onion into ~1/4-inch rounds, and place in the bottom of the crockpot. Add the beef broth, soy sauce, Worcestershire sauce, mustard, and garlic. Salt and pepper both sides of the roast and place on top of the onions. Cook on low 6-7 hours until the beef is fall-apart tender.

Transfer the roast to a cutting board and shred using two forks. Remove the onions and set aside. Strain the juice and remove as much fat as possible. Return the roast, juice, and onions to the crock pot.

Heat the broiler. Place the split sandwich rolls on a lined baking sheet and toast for 1 minute or just until the bread begins to brown. Remove the tops from the pan. Scoop the beef onto the bottom of the rolls and top with cheese. Return to the oven just until cheese is melted. Top with sandwich halves and serve with small bowls of jus.Yield: 7 large sandwiches.

Nutrition Information (per sandwich): 495 calories; 20.9 g. fat; 125 mg. cholesterol; 952 mg. sodium; 36.7 g. carbohydrate; 2.4 g. fiber; 48.1 g. protein

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Layered Mexican Casserole with Chicken, Green Chiles, Pinto Beans, and Cheese (Phase One, Gluten Free) Recipe

Ingredients: 
1 can (15 oz.) Mild Green Chile Enchilada Sauce (I like Hatch brand)
2 cans (15. oz) pinto beans
1 large onion, diced in 1/2 inch pieces
1 large green bell pepper, diced in 1/2 inch pieces
2 tsp. olive oil
1 T ground cumin
1 can (4 oz) diced green chiles plus juice (not jalapenos unless you want it really hot)
1-3 T Green Tabasco Sauce (Optional, but nice if you want it a bit hotter; we used two tablespoons.)
3/4 cup light sour cream
4 cups diced, cooked chicken
1/2 cup thinly sliced green onion
2 cups grated low-fat Mozzarella

Instructions:
Preheat oven to 375F/190C.  Put the green chile enchilada sauce in a small saucepan and simmer over low heat until the sauce is slightly thickened and reduced to one cup.  While sauce simmers, put the two cans of pinto beans into a colander placed in the sink and rinse well with cold water until no more foam appears.  Let beans drain well (or blot dry with paper towels if you're in a hurry.)

Dice the onion and green bell pepper and slice the green onions.  Heat the olive oil in a large heavy frying pan, add onion and green bell pepper and saute until they're softened and starting to barely brown, about 5 minutes.  Stir in the ground cumin and drained beans and cook about 3-4 minutes more, or until the beans are hot.  (You can mash the beans slightly at this point if you'd like a layer of beans that sticks together a bit more.)

As soon as the green chile enchilada sauce has reduced to 1 cup (about 10-15 minutes), place it in a bowl to cool and stir in the diced green chiles with juice.  Taste the mixture to see if you want to add the optional Green Tabasco Sauce.  When the mixture no longer feels hot (it can be warm), stir in the sour cream, diced chicken, and sliced green onions.

Spray a 9"x9"x3" casserole dish with olive oil or non-stick spray.  (If your dish has lower sides than that, be sure it is slightly bigger.)  Spread half the pinto bean mixture over the bottom of the dish, followed by a layer of half the sauce/chicken mixture.  Sprinkle 1 cup of grated Mozzarella over the sauce/chicken mixture.  Repeat with another layer of pinto beans, sauce/chicken mixture, and cheese.

Bake uncovered for about 30 minutes, or until the casserole is bubbling and nicely browned on top.  Let stand about 10-15 minutes before cutting, then serve.

This freezes well, or will keep in the fridge in a covered container for several days.  (I divided it up into single-serving portions and frozen some and put some in the fridge to eat.)

Ingredients:
1 can (15 oz.) Mild Green Chile Enchilada Sauce (I like Hatch brand)
2 cans (15. oz) pinto beans
1 large onion, diced in 1/2 inch pieces
1 large green bell pepper, diced in 1/2 inch pieces
2 tsp. olive oil
1 T ground cumin - See more at: http://www.kalynskitchen.com/2012/10/layered-mexican-casserole-chicken-green-chile.html#sthash.nGCtOdoU.dpuf

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Chicken Enchilada Soup

Ingredients (serves 4-6):

• 1 lb FROZEN chicken breasts
• 1 bag frozen corn
• 1 can black beans - rinsed
• 1 can crushed tomatoes
• 1 can of green chillies
•  1 medium onion chopped
• 1 can red enchilada sauce
• 1 can chicken broth
• 1 cup of water. 
• 1 clove minced garlic
• 2 TBSP chopped cilantro
• 1 TBSP cumin
• 1 tsp chili powder (add more or less to add more or less "kick")
• salt & pepper to taste.

Directions:
Place your  FROZEN chicken breasts on the bottom of your crockpot.  Toss in ALL of the ingredients.  Stir is up (but make sure the chicken remains on the bottom).  Cook on low for 8 hours.  Once its finished, shred the chicken with a fork.

I top mine with shredded cheese, sour cream, and some tortilla chips.  It delicious!

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