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Butternut Squash, Leek, and Apple Pizza

Butternut Squash, Leek, and Apple Pizza
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Servings
4
Servings
4
Butternut Squash, Leek, and Apple Pizza
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Combine the squash, leek and apple slices in a large bowl. Drizzle with the olive oil and toss until everything is nicely coated.
  2. Spread the mixture in a single layer on two rimmed baking sheets that have been lined with parchment paper. Place the herb sprigs on top of each pan.
  3. Roast in a preheated 375 degree oven for 15 - 20 minutes or until everything is tender and beginning to turn golden.
  4. Raise oven heat to 425 degrees. If you are using a pizza stone, place it in the center of the oven.
  5. Stretch and roll the crust into a circle slightly larger than your pizza pan. Spray the pan generously with the non-stick spray.
  6. Place the crust on the prepared pan and gently stretch into shape. Pierce the crust all over with a fork and bake in the oven (on the pizza stone if you are using it) for 6-8 minutes.
  7. Allow the goat cheese to soften slightly. Fold the honey into the cheese.
  8. Remove the crust from the oven. Top with the vegetable and apple mixture. Drop the cheese by teaspoonfuls evenly over the vegetables.
  9. Return to the oven and bake 6 - 8 minutes until the cheese is melted and lightly golden. Drizzle with balsamic glaze and serve cut in wedges.
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Chicken and Cherry Salad

Chicken and Cherry Salad
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Servings
2
Servings
2
Chicken and Cherry Salad
Print Recipe
Servings
2
Servings
2
Ingredients
Honey Balsamic Dressing
Servings:
Instructions
  1. Mix the parsley, chives, and thyme with the mayonnaise. Spread the mixture on both sides of the chicken breasts.
  2. Heat a fry pan over medium heat. Spray lightly with non-stick spray. Add the chicken breasts and cook, turning once until cooked through, about 5-7 minutes per side. Remove from pan and allow to cool slightly.
  3. Make the Dressing: Combine the dressing ingredients in a small jar with a tight fitting lid. Shake until everything is blended together. Refrigerate until ready to use.
  4. Toast the walnuts over low heat in a small fry pan. Cut the cherries in half and remove the pits. Cut the grape tomatoes in half lengthwise. Set all of these aside.
  5. Divide the lettuce between two large plates. Slice the chicken thinly and place on top of the lettuce. Sprinkle the cherries, tomatoes and walnuts on top of the chicken. Drizzle some of the dressing over the salad. Top with the blue cheese crumbles and serve.
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Hummus with Oven Baked Whole Wheat Tortilla chips

DIGITAL CAMERAA healthy and delicious snack. Try it for your next party. Your guests will love the flavor and not realize that it’s fiber rich and healthy.

 

Hummus with Oven Baked Whole Wheat Tortilla chips
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This is the basic recipe for hummus. You can make it your own with the addition of herbs and spices. Add some raw vegetable dippers to up the health and color factor.
Servings
6
Servings
6
Hummus with Oven Baked Whole Wheat Tortilla chips
Print Recipe
This is the basic recipe for hummus. You can make it your own with the addition of herbs and spices. Add some raw vegetable dippers to up the health and color factor.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. To Make the Chips: Cut the tortillas into wedges or strips, as you like. Spray two large baking sheets with the olive oil spray. Lay the tortilla pieces in a single layer on the sheet. spray with cooking spray and sprinkle lightly with the salt. Bake at 325 degrees for 7 minutes or so. Turn the chips over and sprinkle with a little more salt and bake another 7 minutes or so. The chips should be crisp and slightly darker brown. Cool completely and store airtight. use as you would any chip.
  2. To Roast the Garlic: Cut the top off a head of garlic (you should see the tops of the cloves). Place in the center of a piece of aluminum foil. drizzle with a little olive oil and seal in the foil. Bake at 350 degrees for 30 - 45 minutes. The cloves should look golden and the head should feel soft. Oh, and it will smell divine.
  3. In the bowl of a processor, combine the garbanzos, lemon juice, water, tahini, olive oil and the cloves of roasted garlic. Process until as smooth as you want it. Add the seasonings and process again.
  4. Taste and adjust the seasonings. If mixture is too thick add a little more water. Scoop into a bowl and cover. Chill in the refrigerator at least 3 hours or if possible over night. Serve with chips or vegetable dippers.
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Spinach and Artichoke Soup with Chicken Sausage

Spinach and Artichoke Soup with Chicken Sausage
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Servings
4
Servings
4
Spinach and Artichoke Soup with Chicken Sausage
Print Recipe
Servings
4
Servings
4
Ingredients
Stock Base
Soup
Servings:
Instructions
  1. For the Stock: Heat the olive oil in a large soup pot over medium heat. Add the leeks and garlic and cook stirring frequently for 5 minutes or so. Add the stock to the pan and raise heat to high. Bring to a boil, reduce the heat to simmer, Cover and cook 15 minutes. Remove from heat and allow to cool for a few minutes. Using an immersion blender puree until smooth. Add the Italian herb blend stir and set aside.
  2. While the stock cooks, prepare the soup ingredients. Heat the olive oil in a medium fry pan. add the chicken in a single layer and cook 2 minutes or until lightly browned on one side. Turn and brown other side. Remove the sausage from the pan and set aside.
  3. Add the onions and red pepper to the drippings in the pan. Cook about 5 minutes until the vegetables begin to soften. Add the garlic and spinach to the pan and cook another 3 minutes or so. Remove from heat and set aside.
  4. To Broil the Artichoke Heats: Pre-heat broiler.Spray a rimmed baking sheet with the non-stick spray. Lay the artichoke hearts on the tray making sure they are not touching. Spray lightly with the cooking spray and sprinkle with the Italian herb blend. Broil for 5 minutes. Turn the artichokes spray the other side lightly and sprinkle with a little more herb blend and broil another 5 minutes. Remove from broiler and allow to cool. Slice in half length-wise. Set Aside.
  5. Once all of the ingredients are prepared, return the pan of stock to the heat. Bring stock back up to temperature and add the onion spinach mixture, the sausage, and the artichoke hearts. simmer everything for 10-15 minutes to allow flavors to blend.
  6. Serve with shaved Parmesan or Romano cheese.
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