Mashed Cauliflower Stuffed Portabella Caps
Reformulating recipes to fit my new Weight Watcher lifestyle has been a unique challenge. Trying to use old recipes and make them point friendly means thinking outside the box.
I am almost one month on Weight Watchers and am feeling several things……
- Happy that I have stuck to it….I’m not much on will power where food is concerned.
- Glad to say I have lost 8 pounds.
- Unhappy to say I have only lost 8 pounds….just wish it was coming off faster
- Empowered that I can make choices…they are my points to use as I wish.
- Grateful that such a program exists and helps you with the hard stuff, like how many points are in what foods. The app for the program is stupendous.
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Brussels Sprouts Goat Cheese Bacon Pizza
Brussels sprouts are a love – hate vegetable. Most either love them or hate them. Tim and I happen to be of the love’m group.
I’ve roasted them with grapes, topped a brat with them, made a salad, and now have made two pizza’s with them. Our first brussels sprouts pizza was Scallop Bacon Brussels Sprout Pizza and it was delicious….brussels sprouts and scallops with bacon……yum!
Sometimes, you just know flavors that pair well together. Bacon and brussels sprouts, goat cheese, roasted garlic, and parmesan. Is it a traditional pizza…..oh heavens no, but the flavors are so perfect together, they deserve a turn on a pizza crust.
Marinara was the odd duck out for this recipe, but I needed a sauce and I had a jar of it in the pantry, so I took a chance. When making a recipe, I will get so excited over it, I neglect to write things down….such was the case of the marinara, so I don’t remember the brand. It had a touch of heat too it that was right up TIm’s alley. For all my misgivings about the tomato part… it was perfect.
Precooking the brussels sprouts until they are tender crisp gives them a light caramelization and enhances the flavor. Bacon fat doesn’t hurt either.
If you are looking for a different and unique pizza Brussels Sprouts Goat Cheese Bacon Pizza is that pizza.
- 1-14 ounce Boboli pre made pizza crust
- 1 cup marinara sauce – home made or jarred
- 1 tablespoon roasted garlic
- 3 slices applewood smoked bacon, diced and cooked crisp
- 2 cups shredded brussels sprouts
- 1/2 medium onion, sliced thin
- 2 ounces goat cheese
- 1/4 cup shredded parmesan cheese
- Preheat oven to 450* degrees.
- Place pizza crust on a pizza stone or a baking sheet. If using a baking sheet spray with cooking spray before placing the crust on the sheet.
- Cook the bacon in a small skillet until crisp. Remove to drain on paper toweling, reserving 1 tablespoon of the bacon fat in the skillet.
- Over medium heat add the brussels sprouts and onion to the reserved bacon fat and cook until tender crisp about 3-5 minutes.
- Assemble the pizza ingredient in the following order; pizza crust, marinara sauce, brussels sprouts mixture, roasted garlic, goat cheese, bacon, parmesan cheese.
- Place pizza in preheated oven and bake for 15 – 18 minutes or until the cheese is melting and just turning brown. If you wish the cheese to be a little more brown you can broil for the last two minutes of cooking time.
- Remove from the oven, slice and enjoy.
WE LOVE POTATO CHIPS!!! Yes I am screaming this from the hill tops! Crunchy Double Cheese Chips are the best chips ever!!
Tim and I are huge potato chip fans. A sandwich isn’t a sandwich without chips, and they are our go to snack. Crunchy Double Cheese Chips take chips to the next level.
Whoever invented the kettle cooked chip should be given a medal. The crunchier the chips the better for my money. These chips amp the crunch up with an added bonus of cheese.
I adapted a recipe I found on Bon Appetit to make these chips. We had friends coming over to play cards, and of course we needed snacks. Finger food is best for card playing and I was making sliders (watch for that recipe soon) and sliders=sandwich=you need chips.
Tim’s favorite cheese is Asiago and I love parmesan, so I combined them. Now here is the beauty of this recipe, all you need are a bag of chips, and grated cheese….that’s it.
I do recommend the drier cheeses…like parmesan or asiago. I also recommend that you grate them yourself. Rumors of the pre-grated cheeses having cellulose ( made from wood pulp) or other anti clumping agents have made me a “grate my own gal!”
Quick, easy, and you probably have the item in your pantry. Preheat your oven, place the chips on a baking sheet, sprinkle with cheese, bake for 4 minutes……that’s right 4 minutes. Out of the oven, another sprinkle of cheese, top with black pepper and you have the best Crunchy Double Cheese Chips.
Perfect for football games, with a sandwich, or just to snack on….try them today…you won’t be disappointed!
- 1 8-ounce bag kettle-cooked potato chips
- 1 cup grated asiago cheese
- 1 cup grated parmesan cheese
- 1 tablespoon coarsely ground black pepper
- Preheat oven to 425°. Arrange kettle cooked chips in a single layer on a baking sheet. In a small bowl combine the two cheeses.
- Sprinkle half of cheese mixture over chips.
- Place in preheated oven and bake for 4 minutes or until the cheese is melted and the chips are browning around the edges.
- Remove from oven and sprinkle with the remaining cheese. Top with pepper. Let cool, then transfer to a serving bowl. Enjoy!