Posts Tagged ‘Artichoke Hearts’

Zucchini Crust PizzaHow cool is this!?!  There is absolutely no flour of any kind here, so it’s pizza that’s great for nearly any type of diet or eating style you are following – paleo, caveman, south beach, slow carb, low carb, blah blah blah.  The pizza crust is made from zucchini!  And we both really loved it!  You can’t exactly pick the pieces up – they’re not quite firm enough for that – but they stay together well enough to keep their shape and not be at all soggy.  I figured out my recipe for this zucchini pizza crust by basically skimming about 20 other bloggers’ zucchini crust recipes, shaking my head around to mix them up, and then trying something along those lines.  Here’s what I did:

Zucchini Crust Pizza

  1. Grate two normal grocery store size zucchinis (like maybe 10 inches long each?  I’m not talking about those massive leg-sized zucchini people get out of their gardens when they’re in season – you’d probably only need one of those!)
  2. Squeeze as much moisture out of of your grated zucchini pile as possible.  I had to use four hand towels to squeeze as much out as I wanted to.  Good thing tomorrow is laundry day!
  3. Add some grated Parmesan cheese (optional) and some pizza/Italian spices.  The more the merrier!
  4. Add one egg and one egg white.  Then mix it all together really well, and spread it out on a greased baking dish or pizza stone.
  5. Bake the crust by itself at 350 degrees for 20 minutes.

While the crust is baking, chop up your other ingredients.  If you add meat, be sure to cook it on your stovetop first.  Just because of what we had on hand this time, ours ended up being a vegetarian pizza.

When your 20 minutes is up, turn your oven up to 425 degrees and take the crust out.  I added a thin layer of pesto before spreading the toppings around, but you can use regular red pizza sauce instead if you want.  So then add your toppings, and maybe a little sprinkling of Mozerella, Parmesan, or Feta cheese, and some more pizza spices.  Then pop it back into the oven for another 15 minutes at 425 degrees, and voila!  Zucchini crust pizza goodness!

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GrillingTwoMealsMeatsWe love our little grill.  Love, love love.  Today, we grilled two meals worth of meats, lunch and dinner, at the same time.  The chicken legs are seasoned with Weber’s Chicago Steak Seasoning.  It tastes just as good on chicken as it does on steak, and I love the simple pure list of ingredients: salt, dehydrated garlic, spices, dehydrated onion, dehydrated red bell peppers and red pepper.

Burger no BunLunch was pretty simple – grill it, top it, eat it.  A juicy hamburger with my favorite vegetable side: grilled asparagus.  Delicious and satisfying too!

Skillet Chicken Leg DinnerDinner required a little bit extra work, but it wasn’t too bad.  The main ingredients for the veggie pile were sweet onions (cook those first, until they turn translucent), garlic cloves, canned artichoke hearts, leftover chopped up asparagus wrapped in bacon from earlier, and some fresh baby spinach that wilted nicely when added as the final ingredient.  I figure that with onions as a base and sliced garlic cloves for extra flavor, you can pretty much add any other veggies you have laying around to fill out a big healthy veggie pile for a meal like this!  Once everything in the veggie pile appeared cooked enough, I tossed the refrigerated chicken legs from earlier on top, poured about 1/4 cup of chicken broth into the pan, and covered it to simmer for several minutes, just to reheat the chicken and keep everything extra moist.  Most people would probably have wanted to salt and pepper the end product, but once I forked the meat off of the drumstick and mixed it in with my veggies, there was plenty of flavor for me.

Chicken Leg Dinner