Cauliflower Crust Calzone

Receipe found on Theironyou


Cauliflower Crust Calzone                                                                                     Print this recipe!

Ingredients 
Makes three medium size calzones (feeds 3)

Crust

1 small head cauliflower, cut into small florets (should yield about 3 cups once processed)
½ cup / 1.7 oz / 50 gr mozzarella cheese, shredded
1 free range egg, lightly beaten
½ teaspoon fine grain sea salt
½ teaspoon oregano
¼ teaspoon ground black pepper

Filling

6 tablespoons thick tomato sauce
½ cup / 1.7 oz / 50 gr mozzarella cheese
pinch of salt

Directions

Preheat oven to 450°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and grease liberally with olive oil.
In a food processor rice the cauliflower florets in batches (process until evenly chopped but not pulverized). Transfer cauliflower rice to a microwave dish and microwave on high for 8 minutes, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (I squeezed out more than 1 cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise you’ll end up with a mushy dough, not a crusty one.
Transfer the cauliflower rice to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper. Mix well.
Using your hands, press the mixture onto the baking sheet and shape into three discs (diameter should be about 5 inches).
Place in the oven and bake for 10 (no more no less, 10 minutes).
Remove from the oven and, working quickly, top the half of each disc with tomato sauce and mozzarella. Using a large spatula carefully lift the half of the disc without filling and fold it over the other part (that’s ok if the disc brakes a bit).
Use your fingers to push the edges of each calzone together and seal in the filling.
Bake in the oven for an additional 12 minutes.
Serve hot!

Nutrition facts

One cauliflower crust calzone yields 161 calories, 8.3 grams of fat, 8 grams of carbs and 11 grams of protein.

                                                                                           [photo credit: theironyou.com]

Banana Pudding Cake

Here is the recipe for the banana pudding cake 
Found on Random facebook Page

2 sticks butter, softened
1 3/4 cups sugar
3 eggs + 2 egg whites
3 tsp vanilla
3 cups all-purpose flour
3 1/2 tsp baking powder
One sugar free1.34oz box instant Banana cream pudding mix,1 cup milk
Filling: Whisk together the following ingredients and refrigerate until assembling cake (~10minutes).

One sugar free 1.34oz box instant vanilla pudding mix
1 1/4 cups whole milk
1 cup Cool Whip (or whipped cream)
To brush on layers: Mix together the following:

1 Tbsp sweetened condensed milk
1 Tbsp whole milk
You’ll also need:

2-3 medium ripe bananas
3-4 cups Cool Whip for frosting
Step 1: Make the cake

Preheat oven to 350 F. Prep three 8″ round pans by lining the bottom with parchment paper or baking spray. Cream butter and sugar until light and fluffy. Slowly beat in eggs and egg whites, one at a time. Beat in vanilla until well combined.
In a separate bowl, combine flour, baking powder, and pudding mix. Add into wet ingredients in three separate additions, mixing until just combined. Don’t over mix!
Stir in milk until combined. Divide batter and pour into pans. Bake 22-25 minutes or until cake is golden and begins to pull away from sides of pans.
Allow cake to cool 15 minutes in pan. Loosen and remove from pan. Allow to cool another 1-2 hours on a wire rack.

Step 2: Begin layering

Level each cake. Place first layer on cake plate. Brush with a little milk mixture. Decorate with nila wafers.

Recipe found on My Fresh Bite Facebook page

Chicken enchiladas stuffed bell peppers!

Ingredients:
1 cup cooked, shredded chicken (rotisserie chicken is great)
1/2 cup black beans, rinsed and drained
1 zucchini, finely chopped
1 red pepper, finely chopped
1/2 cup salsa, verde is great
2/3 cup green enchilada sauce
1 cup shredded cheese
4 bell peppers

Directions:
1. Preheat oven to 375 degrees
2. Remove tops and inside of the bell peppers. Place bell peppers upright in a glass dish.
3. in a large bowl, combine the chicken with the salsa, black beans, red peppers, and zucchini. Add 1/2 cup cheese and mix carefully.
4. Spoon chicken mixture into bell peppers
5. Top with other 1/2 cup of cheese and enchilada sauce.
6. Cover dish with foil and bake at 375 for 15-20 minutes.
7. Remove foil and bake for additional 5 minutes or until cheese melts.

Enjoy!

Cilantro Coconut Shrimp

Recipe found on Stir it up

Cilantro Coconut Shrimp Soup

 

Ingredients

• 1½ pound wild shrimp
• 1 onion, chopped
• 3-4 garlic cloves, minced or chopped
• 1 tbsp coconut oil
• 1 cup canned coconut milk
• 4 cups water
• ½ cup cilantro
• 1 14 oz. can diced tomatoes
• 1 lemon, juiced
• cayenne pepper, dash
• ½ tbsp sea salt
• scallions

Instructions

1. Peel your shrimp and cut them in half or thirds. I never understood why soups with shrimp only have like 3 pieces and they are such big bites.
2. Now chop up your onion, garlic and cilantro.
3. Next add your coconut oil to a medium pot and turn on high. Then add in the garlic and onions.
4. Once the onions start to become translucent add your coconut milk and shrimp and cook on medium.
5. Add your water, lemon juice, a dash of cayenne pepper, and salt. Let cook for about 10 minutes.
6. Then turn off and add your tomatoes, cilantro and scallions and it’s ready to eat.

Spinach Pie

Recipe found on Best Yummy Recipes

Sunny Spinach Pie

Ingredients:

Dough:

17 oz  of flour
1/3 cup of extra virgin olive oil
3/4 cup dry white wine
1 teaspoon salt

Filling:

12 oz  of boiled spinach
12 oz ricotta
1 egg
3 oz  of grated Parmesan
Salt and pepper
Bread crumbs

Instructions:

1-Place all dough ingredients in a stand mixer. Using the dough hook, knead until the dough is smooth and combined. Wrap in plastic while you make the filling.
2-To create the filling, mix the spinach with the ricotta.
Next, add your egg, Parmesan, and salt and pepper. Mix well. Set aside briefly.
3-Unwrap your dough from the plastic and divide it into two equal parts.
4-Using a rolling pin, roll out each dough ball to create two circles 30 cm in diameter each.
5-On your first circle, sprinkle breadcrumbs over-top to help absorb the moisture of the filling and to keep the dough dry.
6-Distribute the filling on the circle that was just sprinkled with breadcrumbs.
7-Place one large dollop at the center of the circle, and spread the remainder in a ring around the dough. See the picture below for reference.

8-Sprinkle the filling with grated Parmesan.
9-Now, cover with the second circle of dough.

10-Seal the edges with your hands, and then use a fork to press.
11-Place a small bowl in the middle of the pie and press lightly to make an indentation.

12-Cut the dough into pieces approximately 2 cm thick, keeping it attached at the center. See the photo for reference.

13-Twist each slice and continue until each slice is twisted.

14-Bake the spinach pie at 180°C for 30 minutes or until golden

Spinach stuffed Pasta shells

Recipe found on AllRecipes.com

INGREDIENTS:

32 jumbo pasta shells 2 cups ricotta cheese 2 (10 ounce) packages frozen chopped spinach, thawed and drained 1 cup grated Parmesan cheese

2 tablespoons fennel seed 2 teaspoons dried basil 4 cloves garlic, minced salt and pepper to taste 3 1/2 cups spaghetti sauce

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
3.	Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
4.	Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
5.	Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
6.	Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.

Slushie Watermelon drink- alcoholic

Found on Svedka's Facebook Page


Get slushed.

2 parts SVEDKA Vodka
6 cups of seedless watermelon, chopped
½ oz simple syrup
½ tablespoon lemon juice

Combine ingredients into a blender with ½ cup ice.
Blend until smooth. Garnish with fresh watermelon slice.