Spinach Crust Pizza

For the Crust:

• 3 cups fresh spinach, packed
• 1 cup shredded reduced fat mozzarella cheese
• 1 egg, beaten
• 1 tsp. chopped garlic
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1/4 tsp. crushed red pepper

For the Toppings:

• 1 cup pizza sauce
• 1 green bell pepper, chopped
• 1/4 yellow onion, finely chopped
• 1 tsp. chopped garlic
• 1 1/2 cups shredded reduced fat mozzarella cheese 
• 1/4 cup turkey pepperoni, thinly sliced
• 5 slices Canadian bacon, thinly sliced

 Preheat oven to 425F and line a baking pan with parchment paper.

Blend spinach and mozzarella in food processor.  Add in egg and spices and blend.  Spread the "dough" out on parchment paper to form the crust and bake for 15 minutes, until the edges are brown.

While the crust is cooking, saute the bell pepper, onion and garlic in a small amount of olive oil and seasoned lightly with salt and freshly ground black pepper, until softened, 5 minutes.

Remove crust from the oven and lather it with sauce ant cover with cheese and toppings.  Return it to the oven and broil the pizza for 5 minutes, until the toppings are warm and the cheese is melted.

Allow it to cool 2-3 minutes, slice and dig in!

Saucy, Cheesy Butternut Squash Enchilada Boats

• 1 medium spaghetti squash, cut in half lengthwise, strands and seeds scooped out and discarded
• 2 tsp. olive oil
• salt & freshly ground black pepper
• 2/3 cup of your favorite Enchilada Sauce (I use Trader Joe's Enchilada Sauce)
• 1/4 tsp. garlic powder
• 1/4 tsp. chili powder
• 1/4 tsp. ground cumin
• 1/2 tsp. minced fresh cilantro
• 1 cup reduced fat Mexican blend cheese
• 3 green onions, white and light green parts only, chopped

Preheat oven to 400F.

Drizzle 1 tsp. olive oil on each half of the squash and brush to cover all of the inside flesh.  Sprinkle each half with salt and freshly ground black pepper.

Put flesh side down on a baking sheet lined with parchment  paper and bake for 40-50 minutes, until you can easily piece the flesh with a fork.  Set aside to slightly cool.

In a small bowl, combine the garlic, chili powder and cumin and mix well.

Once you're able to handle the squash without burning yourself, use a fork to mash the flesh inside of it's shell.   Sprinkle the spices and cilantro on each half.  Pour 1/3 cup enchilada sauce over the top, sprinkle each half with 1/2 cup shredded cheese and sprinkle with green onions.  Put back into the oven and cook for 10 minutes.

Enjoy!

Crock Pot Shredded Chicken Salsa Verde

• 3 lbs. boneless skinless chicken breasts
• 1 large yellow onion, sliced into thin strips
• 2 green bell peppers, sliced into thin strips
• 1 jalapeno, minced
• 1 tsp. cumin
• 1 tsp. adobo seasoning
• 1 tsp. salt
• 2 tsp. chili powder
• 12 oz. salsa verde
• 1 cup reduced sodium chicken broth
• 4 oz. diced green chiles
• 1 tbsp. chopped garlic
• 1 tbsp. lime juice
• olive oil

Drizzle olive oil in a crock pot and layer the onion, jalapeno and bell pepper.  Pour the broth over the top.  Lay the chicken out and sprinkle with the spices,  garlic, green chiles and lime juice.  Pour the salsa over the top.

Cover and cook on low 7 hours.

Shred chicken using two forks and mix everything together.

Serve as tacos with your favorite toppings, such as:

• Shredded lettuce
• Sour cream
• Salsa
• Shredded cheese
• Sliced black olives
• Sliced pickled jalapenos
• Avocado

Leaving Lake Berryessa Going Away Party Spread

Green Chile Turkey Taco Bar

• 1 - 20 oz. package lean ground turkey
• 1 cup salsa verde
• 1 - 4 oz. can chopped green chiles
• 1 tbsp. freshly squeezed lime juice
• 1 tsp. cumin
• 1 tsp. adobo seasoning
• 1 tsp. chili powder
• salt & freshly ground black pepper

Spray a large skillet with cooking spray and brown the turkey meat over medium high heat, 5 minutes.  Drain fat in a colander and return the meat to the pan.

Add the salsa, green chiles, lime juices and spices.  Mix well and season with salt & pepper.

Reduce heat and let simmer 10 minutes.

Make tacos with your favorite toppings:

• shredded lettuce
• salsa
• sour cream
• sliced black olives
• pickled jalapenos
• shredded cheese
• chopped red onion

 

Smoking Hot Cheese Ball

• 16 oz. reduced fat cream cheese, softened
• 1 cup shredded Mexican blend cheese
• 1/2 cup shredded pepper jack cheese
• 3 tbsp. minced red onion
• 2 1/2 tbsp. salsa
• 2 tsp. ground cumin
• 1 tsp. pickled jalapenos
• Doritos Nacho Cheese Tortilla Chips

Put all ingredients except for the chips into a food processor.  Blend all ingredients until mixed well.

Scoop the mixture onto plastic wrap and form it into a ball.  Chill at least 2 hours or overnight.

To serve,  unwrap, roll in crushed Doritos and serve with pita chips.

Stuffed Mushrooms

• 8 oz. reduced fat cream cheese, softened
• 1 Jimmy Dean Spicy Sausage
• 2 - 3 packs button mushrooms, de-stemmed
• 2 bunches of green onions, minced
• 1 tsp. minced fresh parsley

Cook sausage in a skillet and drain fat.  Return meat to the pan and add the softened cream cheese.  Mix together making sure it is consistent throughout.  Add the green onions and parsley and mix well.  Let the mixture cool slightly.  Fill the de-stemmed mushrooms with the sausage mixture.

Cook in a 350F oven for 20 minutes.

Mini Frittatas

• 8 large eggs
• 1/2 cup milk
• 1/3 cup Parmesan cheese
• 1/4 tsp. salt
• 1/2 tsp. ground black pepper
• 5 slices Canadian Bacon, minced
• 2 tbsp. minced fresh parsley
• 1/2 red bell pepper, minced

Preheat oven to 375F.

Sprinkle a little bit of Canadian Bacon, bell pepper and parsley into each mini muffin cup.

In a large bowl, whisk the eggs, milk, Parmesan, salt and pepper.  Pour the mixture into each muffin cup.

Bake until the egg mixture puffs and is set in the center, 12-15 minutes.

Greek Cucumber Boats

• 3 English cucumbers
• 2 containers Trader Joes Cilantro & Chive Yogurt Dip
• Crumbled Feta Cheese
• Minced fresh parsley

Wash the cucumbers and peel stripes down the length of each.  Slice in half lengthwise and scoop out flesh.  Slice into 2 inch boats and fill with the yogurt dip.  Top each one with crumbled feta and parsley.

Pizza Bombs

• 2 cans biscuit dough
• Pizza sauce
• 64 slices Turkey Pepperoni
• 32 - 3/4 inch cubes of Fresh Mozzarella
• 6 tbsp. butter, melted
• 1 tbsp. crush garlic
• 1 tbsp. Italian season
• Grated Parmesan cheese
• Marinara Sauce, for serving

Cut each biscuit in half.  Roll each half out into a circle.  Place a small dollop of pizza sauce, a slice of pepperoni, a cube of cheese and another slice of pepperoni on each round.  Bring the edges of the dough up and over, pressing together to seal the edges.  Lay the pizza bombs on a baking sheet lined with parchment paper or silpat.

Combine the melted butter, garlic and Italian seasoning in a bowl.  Brush the mixture onto each pizza bomb and sprinkle with grated Parmesan.

Bake at 375 for 15-20 minutes, until biscuits have nicely browned.  Serve with Marinara sauce.