Wednesday, July 11, 2012

Zucchini Pizza Planks

My son has a friend over. The friend boasts a limited menu from which he will eat: pizza, jello, cheese, bacon, bread, milk. Those are his basics (and nearly any chip known to man). Finding myself out of bacon and nearly chipless, I decided to make them pizza rounds for lunch. I used whole grain sandwhich thins for their pizza crusts (the food critics didn't even notice all the grainy seeds!). I knew I'd want pizza, but real pizza with crust does not fit into my summer health goals, so I decided to try Zucchini Pizza Planks. 

Line baking sheet with parchment paper. 
Slice thin and season with salt and pepper.
Top with 1 Tablespoon of tomatoe sauce (no or low sugar), part skim mozzarella cheese and turkey pepperoni.

Bake at 350ยบ for 12-15 minutes (until cheese is melty and pepperoni crisps up).

Loved them! Cheesy, pepperoni goodness definitely satisfied my pizza urge this afternoon.  I like zucchini, but I can see where a person who does not like zucchini would not like them as pizzas either. It makes a soft, rather juicy, pizza crust. I wonder if you can crisp up the zucchini plank first and then top it with pizza goodness? 

Saturday, July 7, 2012

Food Favorites

Having fresh ingredients on hand makes all the difference in what I eat. So this week, I used the blender to make some fresh herb cubes. I whipped rosemary and parsley together with just a bit of water (1/2 cup to a cup maybe). I spread the smoothied herbs into an ice tray and froze them. Delicious when I'm stir frying chicken or making salad dressing, I can defrost in the microwave and mix in!  





A shopping goal for my summer is to do most if not all of our grocery shopping at a local meat and produce market. The prices are fantastic. Forty three dollars last week bought a plank of salmon, 12 boneless skinless chicken breasts, a package of ground turkey and a wealth of fresh fruits an d vegetables. There I get twelve limes for three dollars. I am in love with lime. I use it in marinates, salad dressing, and drinks. The dinner salad pictured combined 1/2 chicken breast, a roma tomato, snow peas, broccoli, 1/4 avocado and a lime dressing. I got the lime dressing idea from my friend Kristin. Combine the juice of one lime with a bit of olive oil (I think I did a 1 to 1 ratio), add fresh herb (I used the rosemary and parsley), add garlic (optional), salt and fresh ground pepper. It's delicious and I only need a tablespoon the flavor is so intense.
Last but not least, aren't these mini-molds fun? I love my rainbow colors. They come in packs of four, so I got two.  They are the perfect size for portioning the large jello box: 8 servings, 80 calories. I don't bother taking them out of the mold to eat (though for a dinner party that would be fun). I think they will pack well in a cooler for the beach! Sugar free jello breaks my dependence on Eddy's Tangerine Popsicle. My friend Beth and I came across them in the Baldwin Park Publix last week.  I wonder what would happen if I froze them?