Low Carb Chicken Pizza

This recipe is a staple in our house. My husband and I limit our carb intake and try to maximize the amount of protein we take in each day, and this recipe fits into our plan perfectly. It has 40 grams of protein and only 29 grams of carbs while still offering a satisfyingly crunchy "crust."

This pizza takes just a few minutes to throw together and tastes so much better than those frozen pizzas full of preservatives and chemicals. Healthy is easy!
 

Ingredients:
1 spinach tortilla (I like Trader Joe's Spinach Tortillas)
1/2 red pepper, chopped
1/2 jalepeno, sliced
1 1/2 slices mozzarella cheese
1/2 cup cooked chicken, chopped
1 tablespoon sun dried tomatoes, chopped
pizza sauce

Preheat the oven to 400 degrees Fahrenheit.

Place tortilla on a non stick cookie sheet. Top the tortilla with the pizza sauce, chicken, red pepper, jalapeno and sun dried tomatoes. Then rip up the mozzarella cheese into little pieces and layer over the the top. Bake in the oven for 12-20 minutes, until cheese is melted and tortilla is light brown and crispy.

1 Serving
Calories: 430
Protein: 40 grams
Carbs:  29 grams

Clean Quinoa Crackers

 

Chips and crackers are my down fall. Salty, crunchy, and addicting, I have a hard time eating just a couple. I like to compare it to cocaine. No, I don't sniff them, but given the chance, I would probably try. 

In order to quell this addiction and yet still eat healthily, I decided to make my own crackers with only healthy ingredients. No, they don't taste like Wheat Thins. But they are healthy and have that salty crunch, so they make an excellent substitution.

Ingredients:

1 cup quinoa, uncooked, then prepare per directions on box

1 cup brown rice, uncooked, then prepare per directions on box

2 tablespoons dried rosemary

1 teaspoon pepper

Sea salt to taste

Preheat the oven to 365 degrees Fahrenheit.

Put rice into a food processor, and chop for about 30 seconds until the grains are no longer visible. Add the quinoa and pulse for about another 10 seconds until mixed. You might have to do in two batches, like I did, doing only half of each at a time.

Add the rice and quinoa mixture to a medium bowl. Add in the rosemary, pepper and salt. Stir to combine.

Spray a metal non stick cookie sheet (I used an 17.25 x 11.5) and a spatulata with olive oil or Pam until coated. Using the sprayed spatula, spread the mixture into a thin layer completely covering the cookie sheet. I covered a 1 cup measuring cup with plastic wrap and used that to even out the mixture into a thin layer.

Sprinkle with more sea salt and pepper if desired.

Pop in the oven. Bake for 30 minutes. When done, it will be light brown and crispy. I used a pizza cutter to cut it up into squares about 20 minutes in to the cooking time to let the middle pieces get extra crispy.

This is what it looked like after I spread it into the pan.

The finished product! This is only about half of what the recipe actually made, but my husband and I ate a bunch of these right when they came out of the oven. We topped them with mozzarella cheese and washed it all down with some Pinot Noir. YUM!

Grilled Veggie Packets

Courtesy of Finecooking.com

My best friend from college came for a visit this weekend and shared this simple, easy and healthy side for grilled entrees. With little preparation time and few ingredients, it makes a perfect addition to a Saturday grilled meal.

Servings: 3 hefty sides

Ingredients:
6 yukon potatoes
2 cups baby carrots
1 yellow onion
flavored olive oil (we used Tuscan Herb)
3 cloves of garlic, smashed
Salt
Pepper

Tin foil
Olive oil spray

Wash and peel potatoes. Slice thinly. Cut baby carrots into 1/4 inch slices. Chop onion to desired size. Spray one side of 6 same size sheets of tin foil with spray, then place a third of the veggies onto 3 of the sprayed side pieces of foil. (Each person will get their own individual packet of veggies). Toss one clove of smashed garlic on top of each one, and drizzle with the flavored olive oil. Sprinkle with desired amount of salt and pepper. Top the veggies with another piece of foil, sprayed side facing the veggies, and roll up the edges tightly to form a packet (should be about 8 inches x 8 inches).

Grill on medium for 20-25 minutes, flipping every 5 minutes. Stab with a fork to test the hardness of potatoes if needed.

Throw next to a tasty burger on a plate, and eat up!

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