BBQ Chicken Pizza with Cauliflower Crust (Lean & Green)

Oh my!  Once you've tasted this amazing dish, you'll want it again and again!

What wonderful flavor!  And that cauliflower crust is not only simple but AH.MA.ZING! 

If you're on the lowfat/lowcarb 'program' of 5 fuelings a day and one 'real food' meal...

this is my absolutely favorite Lean & Green!

1 Lean, 3 Greens, 3 Condiments

A fabulous way to enjoy your low carb meal of veggie and protein without a lot of fat!

Trust me - it's worth trying!  PLEASE! 

Even if you're not on 'program'! 

I really really like the G Hughes sugar free BBQ sauce, but if you have another favorite....go for it! 

This crust is just simply spread out on parchment paper and baked about 30 minutes, so you do have to plan ahead...

BBQ CHICKEN PIZZA 

Crust:

1/4 c low fat shredded mozzarella cheese

1/4 c egg beaters

1 c grated raw cauliflower

Toppings:

4 1/2 Tbsp chopped cooked chicken breast

1/4 c low fat shredded mozzarella cheese

1/2 c your favorite veggie topping 

(I have only tried broccoli, but there are plenty of options!) 

3 Tbsp sugar free BBQ Sauce

Directions:

Preheat oven to 425 degrees. Cover cookie sheet with parchment paper and spray lightly.

Combine cheese, egg beaters, and cauliflower.  Spoon mixture onto prepared parchment paper and form crust shape, about the size of a dinner plate.  Bake 30 minutes.  Remove from oven and turn over and bake 8-10 minutes.  Remove from oven and cool slightly.

Spread BBQ sauce over crust.  Top with chicken and your veggies.  Sprinkle with mozzarella cheese and broil for 5-10 minutes until cheese is melted.

1 Lean, 3 Greens, 3 Condiments

You might also enjoy this Lean & Green...

Crustless Spinach Quiche

​

Copycat Panera Chicken & Wild Rice Soup

With all the 'goodies' we enjoy this month, we all need some comfort food that fills us with healthy ingredients and can be made during the week...

Here you go...you're welcome! 

I use to not enjoy soup...at all.  I avoided it like the plague.  I know we were married

several years before I ever tried my hand at making it.

I believe that was because I grew up in a very frugal household...and we had soup...A LOT!  

I needed a break...then, in 1987, when I was in the hospital recovering from 2 surgeries to remove a brain tumor (thank the good Lord it was benign)...I would watch soup commercials and my mouth would salivate!  

I couldn't wait to get home and open a can of Progresso!

But then it got even better...I began making my own soup at home...SO.MUCH.BETTER! than from the can.  

And here we are...enjoying soups often and loving them. 

I made this batch to take to a friend recovering from surgery.  Also took some muffins - which are great any time, but I especially love them with soup.  Or cheese and crackers...or a grilled cheese sandwich!  

Soups are so forgiving to make - add what you have and what you like...thicken them if you like them creamier...

Do hope you'll enjoy this one soon!  I think it could easily become a family favorite. 

COPYCAT PANERA CHICKEN & WILD RICE SOUP 

1/2 c. diced carrots
1/2 c. diced celery
1 small onion, finely diced
1 tsp. olive oil (or coconut oil)
2 garlic cloves, minced
4 c. (32 ozs) chicken broth 
2 c. water
2 c. milk, divided
1/2 tsp. pepper
1/2 tsp. dried oregano
2 c. cooked chicken breasts, diced
1/2 c. all purpose flour
1 sm. box (about 4 ozs) long grain & Wild Rice mix
salt & pepper to taste
chopped green onions for garnish, optional 

Place olive oil in large saucepan; add carrots, celery and onion. Allow veggies to
simmer over medium heat for about 10 minutes or until softened.  Add garlic cloves, chicken broth and water and 1 c. milk; stir until combined.  Add pepper, oregano, and chicken; heat on med low for 15 minutes.  Whisk together remaining 1 cup of milk with 1/2 c. flour, stirring until no lumps remain.  Pour this into the soup; whisk until combined and it's getting thick.  Place the rice and seasoning packet into the soup; mix until blended.  Allow soup to simmer for 20 more minutes or until the rice is tender.  Add salt & pepper to
taste...enjoy with chopped green onions for garnish.  

Enjoy!  

Linked to 
Meal Plan Monday

You may also enjoy...

Easy Clam Chowder with Bacon (Copycat Sweet Tomatoes)

Copycat Strawberry Julius

​

Flashback Friday - Tasty Dishes using Canned Biscuits

Cream cheese and chicken wrapped in crescent rolls...

what's not to love???  This dish is fit for kings...and company too. 

Amazing Chicken Squares

I grew up on apple dumplings made with pie crust,  but these are so much faster, and mighty tasty. Pour (diet) soda around them to make a beautiful sauce. I won't make them any other way!

Simple Apple Dumplings

WOW oh WOW!  This is one of my all time favorites - EVER!

You can't believe how scrumptious this is til you've tried it. 

Cherry Pie Cream Cheese Coffee Cake

These simple creations are delightfully delicious! Bite sized

anything is always a special treat! 

(Paula Deen's) Upside Down Pineapple Biscuits

A delicious meal or appetizer...the kids can help you make

this simple dish that any age will love....seasoned ground beef fills the cups, topped with cheese...try them soon...

Farmhouse BBQ Cups

Flashback Friday - Soup-er Soups to Warm you (& a bonus link!)

WELCOME TO FLASHBACK FRIDAY! 

Do hope you'll enjoy one or two of these tasty soups to help take the chill off and fill your belly with goodness! 

For hubby and me, pot pies are always so comforting.  Here you can have it in soup form...sooo good!  Enjoy every slurp! 

Chicken Pot Pie Soup (with seasoned toppers)

One of the most popular recipes on my blog!  Delicious and Satisfying! Love letting my slow cooker do most of the work for me. 

Slow Cooker Cheeseburger Soup

So filling and flavorful! You'll want to make this again soon. 

Slow Cooker Loaded Potato Soup

Tasty Chicken (or Turkey) Barley Soup

(with butternut squash) 

Seasoned Buttery Crackers

Flashback Friday - Four NO OVEN Needed Meals

WELCOME TO FLASHBACK FRIDAY 

If my family has a choice, this will be the dish they pick every time...hands down! Open a few cans, melt some cheese in it...serve over chips! 

Creamy Tacos

This one is a 'healthier choice' from www.halfmysize.com cookbook.
DE-LISH!

Crockpot Cheesey Chicken Spaghetti

Only 3 basic ingredients, and a few spices, and you're all set to let

the crock fix this delicious meal for you! 

Simple Crockpot Ravioli

A tasty meal set to put on the table in less than 30 minutes!

You just can't go wrong with this one! 

Stovetop Pork Chops & Gravy

​

The Bryan Times - June 17, 2019 - "Lighter" dishes

I've been asked by a few folks to share some 'lighter' or 'healthier' recipes. Since we are no longer wearing coats, we're probably thinking more about our body shapes, so I suppose now is a good time. 

This simple ready-in-minutes fluff is so delicious.  Use sugar free, or regular pudding to suit your family's desires. Great for potlucks and reunions. M-M-M!

Cherry Pie Fluff

CHERRY PIE FLUFF

1 (20 ozs) can (no sugar added) cherry pie filling

1 (4 serv. size) box (sugar free) cheesecake pudding mix

8 ozs. lite cool whip

Combine cherry pie filling with pudding mix. Fold in cool whip. Chill and enjoy. 

I really love this easy baked oatmeal recipe.  It has so many options and can be made to suit numerous diet plans. It's great to make ahead and rewarm when you're ready to enjoy. 

Simple Baked Oatmeal

SIMPLE BAKED OATMEAL

Preheat oven to 325. Grease deep pie plate or square baking dish; set aside. 

(If you prefer single servings, bake in 12 greased muffin tins).

In medium bowl combine:

2 c. quick cooking (gluten-free) oatmeal

1-1/2 tsp. baking powder

1/2 tsp. salt

Mix together in large bowl:

1 c unsweetened coconut or almond milk (or regular milk)

2 eggs, beaten

1/2 c. (unsweetened) applesauce or unsweetened apple butter 

1/2 c. maple sugar or coconut sugar (or packed brown sugar)

(I used about 1/3 c. honey)

1 apple, peeled and chopped, optional

(or add a cup of berries)

1/2 c. nuts or raisins, optional

Combine both mixtures then pour into prepared dish. Bake for 40 - 45 minutes. Serve warm with milk. 

BLUEBERRY BANANA FLAXSEED SMOOTHIE

2 TB. flaxseed meal

1 ripe banana, frozen in slices

1 c. blueberries

1/2 c. (fat free) Greek Yogurt

1 c. skim milk

1 TB. honey

1/4 tsp. almond extract

6 ice cubes

Add all the ingredients and blend until smooth, about a minute.  Garnish with blueberries. Yield: 2 servings

If you're like me, you know several folks who need to eat gluten-free. This is a special treat for our GF friends to enjoy. 

COCO-NUT BUTTER CRISPIES 

1/3 c. coconut oil, softened

1/3 c. honey (or agave nectar)

1/3 c. cocoa powder

1/3 c. peanut or almond butter

1 tsp. vanilla

1/3 c. unsweetened shredded coconut

3 c. (gluten free) rice chex cereal

Line cookie sheet with parchment paper or foil; spray with non stick spray. In a large bowl, combine all ingredients, except cereal and stir until smooth. Add cereal, then mix until cereal is coated well.  Drop mounds (works great to use your medium sized cookie scoop) onto prepared pan; freeze until hard. 

I found this delicious dish in a Taste of Home "Comfort Food Diet" book years ago. 

TASTY MOZZARELLA CHICKEN

1 egg (or 2 egg whites)

2 Tb. water

2/3 c. dry bread crumbs

1 env. reduced-sodium onion soup mix

(I used half that amount)

1/4 tsp. pepper

6 boneless skinless chicken breast halves (5 ozs. each)

1-1/2 c. favorite spaghetti sauce

1 can (7 ozs) mushroom stems and pieces, drained

1 c. (4 ozs. shredded part-skim mozzarella cheese

In a shallow bowl, beat egg and water.  In another shallow bowl, combine the bread crumbs, soup mix and pepper.  Dip chicken in egg mixture, then coat with crumb mixture.

Place in a greased 13" X 9" pan. (I lined with non stick foil). Bake, uncovered, at 400 for 25 -30 minutes or until juices run clear. 

In a small bowl, combine spaghetti sauce and mushrooms; spoon over chicken. Sprinkle with cheese.  Bake 5 - 7 minutes longer or until sauce is bubbly and cheese is melted. Yield: 6 servings.

Nutritional Facts

1 serving each: 302 calories, 9g fat (4g saturated fat), 102mg cholesterol, 924mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 37g protein.

“Don’t let people pull you into their storm. Pull them into your peace.” - Kimberly Jones 

The Bryan Times - Crockpot Recipes - March 18, 2019

Everyone needs some great recipes to add to your crockpot recipe arsenal.  Hope you'll consider trying these tasty dishes that let the crock do the work for you while you do other things.

Amazing Crockpot Caramel Sweet Rolls

Tips for using your crockpot: 

Check that your crockpot is the right size for the recipe you're making. In this day and age, they come in all different sizes. 

Make sure your crockpot is at least half full but no more than 2/3 full so foods cook safely in the given time range. 

Cut slow-cooking vegetables, like carrots, into small pieces. And quick-cooking veggies, like zucchini or sweet peppers, into larger pieces. 

For most crockpot recipes, you don't need to stir. Stirring can even be harmful because a crockpot cooks food with low heat, removing the lid can drastically reduce cooker's interior temperature. 

When you lift the lid or stir or add ingredients, replace lid as quickly as possible, especially when cooking on low heat. An uncovered cooker can lose up to 20 degrees of heat in as little as 2 minutes. 

This first recipe is a real winner. It also has options to 'lighten' the dish. Either way you make it, you're sure to like it. Serve with garlic bread and a salad for a filling meal. 

Crockpot (Skinny) Cheesey Chicken Spaghetti

CROCKPOT (SKINNY) CHEESEY CHICKEN SPAGHETTI

16 oz. dry spaghetti, cooked, but not overdone

1 lb. Velveeta (2%) cheese (or 2 c. shredded cheddar cheese) 

12.5 oz. can chicken breast, drained and flaked

(or 2 sm. chicken breasts, cooked) 

10-3/4 oz. can (98% fat free) cream of mushroom soup, undiluted

10-3/4 oz. can (98% fat free) cream of chicken soup, undiluted

10 oz. can diced tomatoes and green chilies (Rotel)

4 oz. can mushroom stems and pieces, drained

1/2 c. water

1 sm. onion, diced

1 med. green pepper, diced, optional

salt and pepper, to taste

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hours. Stir again just before serving.

Did you have any idea you can 'bake' in your crockpot? These rolls are just wonderful!! (And a real conversation starter). Great on a busy morning. 

AMAZING CROCKPOT CARAMEL SWEET ROLLS 

1 c. brown sugar

1 tsp. cinnamon

1/2 c. butter or margarine, melted

2 - 10 ct. tubes refrigerated (buttermilk) biscuits

Line the crockpot (4 - 5 qt.) with parchment paper. (I cut out a circle using the lid as a guide for the bottom, then using a long piece to place around the sides.) Spray the paper with cooking spray. 

Mix brown sugar and cinnamon together in bowl. Separate biscuits and dip into the melted butter, then into brown sugar mixture, coating both sides. Place in crockpot. (Standing them more on the edge allows them to overlap and fit into the crockpot).  Place a paper towel over the top before placing lid on (this keeps the moisture from falling onto the rolls). Cook on high for 1 - 1/2 hours. Check after an hour to see how close they are to being done. Let stand 10 minutes, then place on plate and drizzle with frosting or glaze. 

Glaze:

1/4 c. melted butter or margarine

1 tsp. vanilla

1 Tb. milk

2 c. powdered sugar

Mix well until smooth.  Add more milk if needed for desired consistency. 

This dessert is definitely a family favorite.  I love that it uses canned peaches. It's impressive enough to serve company. 

CROCKPOT PEACH CRISP 

2/3 - 3/4 c. packed brown sugar

1 c. quick oats

1/2 c. flour

1 tsp. cinnamon

fresh grated nutmeg, optional

1/4 cup butter, softened 

2 large (20 ozs.) cans peaches, well drained

Spray the inside of the crock or butter it. In medium bowl, stir together brown sugar, oats, flour and cinnamon and nutmeg. Cut the butter into the dry ingredients with a pastry blender or 2 forks until the mixture is crumbly.

Place drained peaches in the prepared crock and stir 1/2 the crumbs into the fruit. Top with the rest of the crumbs. Before placing on the lid, I like to cover the crock with 2 paper towels, then add the lid. It keeps the moisture from falling on top of your dessert but this step is optional. Cook on low for 3 - 4 hours. (Check at 3 hours) Unplug and allow to stand for 15 minutes before serving. Serve with vanilla ice cream and caramel syrup if you choose. 

A great cook knows that it's not what is on the table that matters, it's what's in the chairs around the table. ~ Christy Jordan, cookbook author