Cheesy Margarita Pizza

It has been a long time since my last post, and I blame that on a previous recipe I tried last week. I had been looking at this recipe for a Peach Smoothie for weeks and finally decided to try it. The sun was out and it was finally warm. A good day for a smoothie. Never again will I try that recipe. Lets just say it included cottage cheese. As much as I love cottage cheese, and I really do, this is one way to never EVER eat it!!! 

After that fiasco, I found this delicious recipe! I even went out to buy a pizza stone. Now, I do not like the texture of tomatoes so I only bought one and put it on half of the pizza. For my half, I put on a few slices of turkey pepperoni (yummy and healthy)! 

I forgot to take a picture before I rolled out the dough. It is from Trader Joe's and is, of course, wheat! The first time I used this dough it took me almost 20m just to get to this shape. This time I looked up videos online about shaping dough and it helped! Plus, this dough always comes out soft and yummy!

Cheesy Margherita Pizza

Cooking Light - June 2010 Issue

Ingredients:

1 (16 oz) refrigerated fresh pizza crust dough

2 plum tomatoes, each cut into 8 slices

1 1/2 cups (6 oz) shredded part-skim mozzarella cheese, divided

1/2 cup (2 oz) grated fresh Romano cheese

12 basil leaves, thinly sliced

Directions:

1. Roll dough into a 16-inch circle on a lightly floured surface. Place dough on a 16-inch pizza pan or baking sheet coated with cooking spray. Cover loosely; let stand in a warm place (85') for 15 minutes. * 
2. Drain tomatoes on paper towel.
3. Preheat oven to 425'. 
4. Sprinkle dough with 1/2 cup mozzarella; arrange tomato slices in a single layer over mozzarella. Sprinkle remaining 1 cup mozzarella and Romano cheese evenly over tomatoes. 
5. Bake at 425' for 20 minutes or until crust and cheese are browned.
6. Cut pizza into 8 wedges, sprinkle evenly with basil

*The pizza stone was only 12 inches so I relaxed a little when I got to the cheese. Also, I followed the directions on the package for the dough. I think that is better if it is store bought.*

Make 4 servings (serving size: 2 wedges)

Nutrition: Calories 442; Fat 17.1g; Protein 24g; Carb 54.2g; Fiber 2.7g; Chol 38mg; Sodium 777mg

Low-Fat Granola Bars

Again, I have been working non-stop and finally had a moment to cook. This time I wanted something that I could grab and go. It helps for lunches at work, or as I'm leaving and just want to munch. I have always wanted to make granola bars and I was nervous that I would mess up, but everything turned out pretty good!

This week I ended up in a bookstore a couple of times looking for a gift for someone, and I found myself in the cooking section looking at cookbooks. Hi, my name is Syleanna and I'm addicted to cookbooks! I even had one in my hand to buy, but I put it back. I know a certain someone would tease me for buying a new cookbook, especially when I'm doing this blog because I have so many. I just love looking through cookbooks and seeing yummy recipes! I do have will power!!

The recipe calls for low-fat granola and dried fruits, so I went for one that had both. 

Portions. That's what this cookbook is all about. Small portions. 

When I tried to separate the eggs I tried to do it the awesome way, by hand. The first two eggs went beautifully, but of course the third egg fell apart in my hand and yolk landed in the bowl. So I had to use my egg separator, thankfully I had three more eggs in the fridge. 

Parchment paper, a very helpful tool. :)

I cut these into squares instead of bars, I felt the portion size would suit better.

Low-fat Granola Bars

Cook Yourself Thin "Faster"

Ingredients:

Cooking Spray

3 large egg whites, lightly beaten

1/4 cup honey

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

2 cups low-fat granola

1/4 cups currant (you can use raisins too if you have them; if granola has dried fruit omit)

Directions:

1. Preheat the oven to 325'F. Lightly spray a 9-inch square baking pan with cooking spray. 
2. In a small bowl, whisk together the egg whites, honey, vanilla, and cinnamon. Add granola and currants, and mix well. Lightly spray the bottom of a 1/3 cup measure with cooking spray and firmly press the measuring cup to flatten granola into the prepared pan. 
3. Bake until lightly browned, 20-22 minutes. Place on a cooling rack and allow to cool completely in the pan for at least one hour. Use an offset spatula to trace around the outer edge and remove. 

(Tip: This is a chewy granola bar. Omit the egg whites for a crunchy bar.)

Makes 8 bars.

Nutrition: Per bar. Calories 115-135; Fat 1-2.5g; Sodium 30mg; Sugars 14g

16 squares: Calories 69; Fat <1g; Sodium ~15mg; Sugars ~7g  

Homemade Spinach Ravioli

I have been working almost non-stop this past week, and will be for the next few days. Sure it keeps me busy, but after seven days in a row, I am like a zombie. Because of that I haven't had a lot of time to get into the kitchen. So I took the one day I knew I had time to get cooking!

I wanted to do this challenge a certain way, but I broke that already. For the first chunk of recipes, I wanted to go through all of my Food Network Magazines, then Cooking Light, then get into my cook books. Well, for some reason I couldn't find something I wanted to make at the moment in my magazines, so I dove into the books. I have had this cook book for at least 2 years, and I can't remember making one thing from it. That has changed!

Wonton wrappers, great for "homemade" ravioli. :)

There is a whole section in this cook book about smart grocery shopping. Very helpful.

Before I get into the recipe, I just wanted to share the things I would have done differently next time I make these. First, I would have read the directions carefully and added a teaspoon of dried basil (not a tablespoon like I did), it didn't taste any different, but still. I would have also bought more wonton wrappers. I used 42 and I still had a ridiculous amount of filling left over. The left overs have been put in the freezer for now. Lastly, I would have used a plate for the ravioli, not a bowl. Now, don't do what I did!!

The cheese mixture before and after. Of course I snuck in a bit of crushed red peppers!

 There are different ways to moisten the wrappers. I found the brush to work better. 

You don't have to use a cutter if you don't want to, but I happened to have one so I decided to use it!

A plate would have been a lot easier to eat these with, but delicious either way!

Homemade Spinach Ravioli
Cooking for le$$ Pasta

Ingredients:

1 package (10 oz) frozen chopped spinach, thawed, and squeezed dry

1 cup ricotta cheese

1/2 cup grated Romano or Parmesan cheese

1 egg

1 tablespoon minced fresh basil or 1 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

36 wonton wrappers

1 jar (est. 26 oz) marinara or other pasta sauce

Directions:

1. For filling, combine spinach, cheeses, egg, basil, salt, pepper and nutmeg in medium bowl.
2. Place 2 wontons on lightly floured surface, keeping remaining wrappers covered. Place 1 heaping teaspoonful filling in center of each wrapper. 
3. Moisten edges around filling (you can use water, or egg wash) and place another wrapper on top. Press edges gently around filling to remove air bubbles and seal. (If using square wrappers, cut with a 1 1/2-inch round or scalloped cookie cutter to make circle, if desired).
4. Repeat with remaining wrappers. (Any left over filling may be frozen for later use.)
5. Bring large saucepan of salted water to a boil.
6. Meanwhile, heat marinara sauce in a medium saucepan over low heat.
7. Add half of ravioli to boiling water; reduce heat to medium-high. Cook 3 minutes or until ravioli rise to top. Remove ravioli with slotted spoon and keep warm. Repeat with remaining ravioli. 
8. Serve with marinara sauce.

Makes 4 servings

Fajita Melt under $10!

I believe this has to be one of the best sandwiches I have ever had. If you love spicy you will love this!

This week I finally received a letter from my solider! I was so excited I ran from the mailbox so I could read it as soon as possible. He sounds like he is having a great time (he loves physical challenges). It also sounds like he is performing higher than most, the drill sergeants are having to find ways to smoke him. (Smoking is when the drill sergeants "punish" the soldiers by making them do push up. They could have done or said something wrong to earn this. Or, as in our case, if the soldier isn't messing up as much as the DS wants them too, they will come up with reasons to do it.) Apparently, one drill sergeant said his facial hair came in too fast that day so he made him do push-ups. I knew he would do a good job! I can't wait to see him at his graduation.

With the excitement of his letter, I wanted to make something delicious, and new. I always try to find something light for lunch. Not necessarily always light in calories, but something not to filling. This recipe is very relaxed, so I was able to cook things the way I wanted. After purchasing the needed ingredients, I realized I had spent less than $10. I love cheap meals, but this definitely didn't taste cheap!

On another note, this sandwich came out to be less than 400 calories! With a slice of cheese and all!

This recipe came from the pull-out recipe book from Food Network Magazine-October 2010 issue.

In the above picture you see EVOO, but in the previous picture it is Garlic Infused Olive Oil. I used the GIOO to saute the onion/peppers, I love that stuff.

My makeshift panini press. :)

See, it works!

YUM!

Fajita Melt

Food Network Magazine--October 2010 Issue

Ingredients:

Olive oil

Spices

Hot Sauce (I used Tamazula Mexican Hot Sauce)

Grilled chicken [$3.00]

Peppers (I used bell pepper [$1.79-red for color] and jalapeno [$.25]) 

Onion [$.16]

Pepper Jack Cheese [$2.50]

Sub roll [$.88 for two]

Directions:

1. Spread olive oil on the inside of a split sub roll.
2. Saute onions and peppers, seasoning with spices and hot sauce as desired.
3. Fill sub roll with grilled chicken, sauteed onions and peppers, and pepper jack cheese. 
4. Press and cook until golden.*

*How to cook panini: 

In a panini press: Preheat the press. Add your sandwich and cook according to the manufacturer's instructions until golden and crisp. 3-5 minutes.

On the stove: Preheat a skillet with butter or oil to medium low heat. Add your sandwich, then press a heavy pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes on each side. 

If you're wondering about quantity of ingredients, plan according to how many sandwiches you will make. 

Chicken-Zucchini Alfredo

It took me forever to find a recipe this time. I had some good days and bad days this week, and I just couldn't find anything that looked good. This recipe was sitting open for a while before I decided to do it. I really want to make the recipes as different as possible (as much as I love dessert, I can't do dessert for every recipe).
This week I feel that I have learned a lot about myself. With my soldier at basic, I have had more time to myself then I have had in almost 3 years. It's funny how much you find out about yourself when everything all of a sudden changes. Cooking was something we always did together. It was hard to get back into it. Maybe that is another reason why I am doing this. Also, so I can have a whole new repertoire of meals when he gets home. :)

Even though this alfredo is a healthier cream sauce, non-fat milk...whole wheat pasta, the portion size is what you must think about if you want a low calorie meal. Save the rest for left overs. I did have another serving of this, but it was smaller than the first. The rest was put in tupperware, and some packed for my work lunch tomorrow. (I also planned ahead during the day knowing I was going to have a few extra calories).

Here are your ingredients. The recipe calls for fettuccine, but I couldn't find whole wheat fettuccine at the store I went to. So I went for my favorite shape of pasta, and it worked out fine! 

(I know that pasta tastes the same in any shape, but depending on the sauce the shapes change a lot.)

This link will tell you how to pair your shapes and sauces.

Pasta Shapes and Sauces 

I used the same skillet for the entire recipe. I think cooking with all the flavors really help, especially when it is all going to be mixed together in the end.

This was enjoyed with two delicious glasses of wine! It has a light and fresh taste to it, can't wait to have some for lunch at work.

Chicken-Zucchini Alfredo

Food Network Magazine--March 2010 Issue

Ingredients:

Salt

Black Pepper

3 tablespoons extra-virgin olive oil

2 cloves garlic, minced

2 zucchini, thinly sliced into half moons

4 4oz thin skinless boneless chicken breasts

12oz fettuccine (preferably whole wheat)

1 tablespoon all-purpose flour

1 cup cold low-fat milk

1/2 cup evaporated nonfat milk

3/4 cup freshly grated parmesan cheese (I didn't use freshly grated cheese, and I believe I should have, the cheese took a long time to melt correctly.)

1/4 cup chopped fresh parsley

Directions:

1. Bring a large pot of salted water to a boil.
2. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic (minced) and cook for 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to large bowl.
3. Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with salt and pepper (to taste preference) and cook through, 2-3 minutes per side. Transfer to plate or cutting board.
4. Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return pasta to pot. 
5. Meanwhile, whisk the flour and low-fat milk in a bowl. 
6. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet can cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.
7. Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

Serves: 4

Nutrition: Calories 680; Fat 18g (Saturated 5g); Cholesterol 85 mg; Sodium 820mg; Carbohydrate 79g; Fiber 3g; Protein 49g

Cranberry Oatmeal Dark Chocolate Cookies

For the past few weeks, I have been loving dried cranberries. I work at Nordstrom in the cafe and there is a salad that has cranberries in it, and I fell in love with it! I saw this recipe and I instantly wanted to do it. Also, I love oatmeal cookies!

This recipe came from Everyday With Rachael Ray, November 2009 Issue. It was hard to find a good recipe at first because it was a Thanksgiving issue! I didn't feel like making a large turkey for the first recipe. :)

Here are your ingredients.

Cranberry Oatmeal Dark Chocolate Cookies
Ingredients:
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs (I was out of eggs so I had to use egg substitutes. 1/4 cup = 1 large egg)
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 6-oz package Ocean Spray Craisins Original Dried Cranberries (can be any brand)
2/3 cup white chocolate chunks or chips (I used dark chocolate, as it is healthier than white.)

Directions:

1. Preheat oven to 375'F. 
2. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well.
3. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition.
4. Stir in cranberries and white(dark) chocolate chunks.
5. Drop by rounded teaspoonfuls onto ungreased cookie sheet. (I use parchment paper for cookies and it works wonders). Bake for 10-12 minutes or until golden brown.
6. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

*If there ever is nutritional information for a recipe I will post those as well.

The Challenge...

One day I was looking at my large stack of Food Network magazines and my equally large amount of cookbooks, and that got me thinking. "I have a lot of time to kill, and a ridiculous amount of recipes"...I am now admitting that I have not made a meal from each cookbook. It's hurts for me to say so. I have been teased for the non-stop buying of cookbooks, when I haven't even used the ones I have.
Now I am taking these recipes by the melon ballers!
Starting now, I am going to look up a recipe from each magazine/book and get cooking. In the end, I will be able to say that I have used each cookbook!
I am looking forward to this, as I love cooking, and I am determined to finish this challenge. I know it will take me a long time, but I will finish! I will!

This is my library!

Now not all of these are food magazines, but most of them happen to mention food here and there.

Only four of those are not mine. :)

I cannot wait to get started! Already found my first recipe! 

Ready. Set. Cook!