Chicken Alfredo Casserole, Quinoa, Chicken, and Broccoli Queso Dip, & more!

Skinny Queso Dip- I loved it!

• 2 tablespoons unsalted butter 
• 3 cloves garlic, minced 
• 1 jalapeno, seeded and diced 
• 1 Roma tomato, diced, plus more for garnish 
• 2 tablespoons all-purpose flour 
• 2 cups Silk Unsweetened Coconut Milk
• 3 cups shredded cheddar cheese 
• 1 teaspoon chili powder 
• 1/2 teaspoon cumin 
• Kosher salt and freshly ground black pepper, to taste 
• 1/4 cup plain Greek yogurt 
• 1 avocado, halved, seeded, peeled and diced 
• 2 tablespoons chopped fresh cilantro leaves

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INSTRUCTIONS

• Melt butter in a medium saucepan over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute. Stir in tomato until softened, about 1-2 minutes. 
• Whisk in flour until lightly browned, about 1 minute. Gradually whisk in coconut milk, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. 
• Stir in cheeses, a handful at a time, until smooth, about 1-2 minutes. Stir in chili powder and cumin; season with salt and pepper, to taste. Stir in Greek yogurt until well combined, about 1 minute. 
• Serve immediately, garnished with tomatoes, avocado and cilantro, if desired.
• Stromboli recipe below- so easy and my whole family loved it! 
• 1/2 lb. pizza dough {I used my fail-proof recipe}
  1/2 cup pizza sauce
  1 1/2 cups grated mozzarella cheese
  9 slices salami
  7 slices deli honey ham
  1 egg, beaten
  dried parsley & parmesan cheese {optional}
  extra pizza sauce for dipping {optional}

  DIRECTIONS:

  Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment or spray lightly with non-stick cooking spray. Spread pizza dough out on baking sheet to be approximately 10x16. Spread pizza sauce over 2/3's of the dough lengthwise, leaving a 3x16 rectangle of plain dough along one of the edges. Top sauce with half the grated cheese, salami and ham. Top with remaining cheese. Brush the plain strip of dough with the egg. Fold in the sides about an inch and brush them with egg. Roll up like a jelly roll lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll. Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. Sprinkle parsley and cheese over top and bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces. Serve with more pizza sauce.

  • 2 cups reduced sodium chicken broth   Broccoli, Quinoa, and Chicken Casserole- DIVINE!
  • 1 cup milk (I used 2%)
  • 1 teaspoon poultry seasoning
  • ½ cup flour
  • 2 cups water, divided
  • 1 cup uncooked quinoa, rinsed
  • ¼ cup cooked, crumbled bacon (optional... sort of)
  • 1 pound boneless skinless chicken breasts
  • 2 teaspoons seasoning (like Emeril's Essence or any basic blend you like)
  • ¼ cup shredded Gruyere cheese (any kind will work)
  • 3 cups fresh broccoli florets

  INSTRUCTIONS

  1. Sauce: Preheat the oven to 400 degrees and generously grease a 9x13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
  2. Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
  3. Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
  4. Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

  NOTES

  You will know the quinoa is done when it is soft and looks as if it has popped open, with the germ of the kernel visible as a little spiral. I've gotten quite a few comments about the liquid not absorbing right away - if that's you, just bake it a little longer. With enough time, it should get that moisture soaked right up into a creamy sauce.

  
  

  
  

  • 1 tablespoon melted butter  ( This is Panera Bread's Copy Cat Broccoli Cheese Soup!)
  • ½ medium chopped onion
  • ¼ cup melted butter
  • ¼ cup flour
  • 2 cups half-and-half cream
  • 2 cups chicken stock
  • ½ lb fresh broccoli (about 1 cup)
  • 1 cup carrot, julienned
  • ¼ teaspoon nutmeg
  • 8 ounces grated sharp cheddar cheese
  • salt and pepper to taste

  INSTRUCTIONS

  1. Saute the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
  2. Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
  3. Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
  4. Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a blender… but I love the chunks!

  
  

  
  

  Corn and Tomato Soup

  2 tablespoons extra-virgin olive oil
  2 shallots, coarsely chopped
  1 teaspoons kosher salt
  1/2 teaspoon freshly ground black pepper
  3 1/4 cups (1 pound) frozen corn, thawed
  3 cups low-sodium chicken broth
  2 medium tomatoes, seeded and chopped into 1/2-inch pieces
  1/4 cup fresh basil leaves, chopped
  Directions
  In a 3-quart saucepan, heat the oil over medium-high heat. Add the shallots, salt and pepper. Cook, stirring occasionally, until soft, about 3 minutes. Place the cooked shallots, corn and chicken stock in a blender. Blend until smooth.
  
  Pour the corn mixture back into the saucepan. Bring the mixture to a simmer over medium heat. Cook for 5 minutes, stirring occasionally. Remove the pan from the heat and stir in the tomatoes and basil.
  
  Ladle the soup into bowls and serve.
  
  Cook Notes: To seed the tomatoes, cut them in half horizontally and using a small dessert spoon, scoop out the seeds and discard.
  Recipe courtesy Giada De Laurentiis
  
  Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/corn-and-tomato-soup-recipe.html?soc=myplatesocialpinterest&oc=linkback

  
  

  
  

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hope you loves like these mouth-watering recipes I've been finding lately- they're so healthy and nutritious, yet full of flavor!! Pictures coming soon, I promise. Sorry it's been so very long~

New Recipes! September 9th ( Peach Yogurt, Chocolate Oatmeal, Fajita Shrimp)

Hey! Been finding a lot of delicious, healthy recipes lately! My foodie soul always has to be experimenting with something-lol!
The first one is Peach Yogurt, which was just divine and so much more healthier than the sugar-loaded kind found at the grocery store. Plus it's easy! Then, there's Chocolate Oatmeal, which, while sounding unhealthy is actually nutritious and delicious! Lastly, Fajita Shrimp, which I really liked- they taste basically like tacos with shrimp instead of beef- much lighter! Planning to share more of my newly found recipes in a later post. For now, enjoy these & see you soon! ( Please note I did take my own pictures of these but chose the professional ones off the websites they were found of)

1 (16-oz.) bag frozen peaches or 4 cups fresh peaches, frozen solid
3 Tablespoons agave nectar or honey
1/2 cup plain yogurt (non-fat or whole)
1 Tablespoon fresh lemon juice

Directions:

Add the frozen peaches, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.
Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

• 1 cup rolled oats (gluten free - optional)
• 1 cup milk, water or coconut milk
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons pure maple syrup
• 1/2 cup sliced strawberries or desired amount
• 1/4 cup chopped almonds or desired amount
• 2 tablespoons mini semi-sweet chocolate chips or desired amount

Cooking Directions

1. In a medium glass bowl mix oats and milk. Microwave for one minute. Whisk in cocoa and maple syrup. Place in refrigerator overnight, uncovered. All of the liquid should be absorbed by morning.
2. Scoop out two servings and top with strawberries, almonds and chocolate chips.

- See more at: http://www.virtuallyhomemade.com/2014/02/chocolate-strawberry-almond-overnight-oatmeal.html#sthash.QKTTsIos.dpuf

 Chocolate Strawberry Almond Oatmeal: I've made this like 7 times since I found, twice for friends and five times for my brothers and I- it's the best! Naturally sweetened, protein- rich, and yummy!
2 tbsp. maple syrup
1 cup milk( almond or cow's)
1 cup oatmeal
2 tbsp. cocoa powder
almonds, sliced strawberries, and chocolate chips( if desired)
warm oatmeal & milk in microwave till cooked, 1 minute. Add cocoa powder & maple syrup and allow to sit overnight till liquid is absorbed. Top with fruit, nuts, and chocolate chips, if you like. Enjoy!

• 2 tablespoons corn starch
• 4 teaspoons chili powder
• 2 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon sugar
• 1 teaspoon onion powder
• ¾ teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper

Shrimp Fajitas

• 1 tablespoon vegetable oil
• 2 medium white onions, sliced
• 2 bell peppers, sliced
• salt and pepper, to taste
• 1 lb shrimp, peeled and deveined
• 4 teaspoons fajita seasoning
• 6" tortillas
• sour cream, salsa, cheese, shredded lettuce, avocado

Instructions

For the seasoning: Combine all together in ziploc bag or small jar. Shake to mix through. Use 3-4 teaspoons per pound of meat.

1. Preheat oven to 350 degrees.
2. In a large cast iron skillet (or any that is oven safe) heat oil over medium high heat. Saute peppers and onions 10-15 minutes. Season with a little salt and pepper. When onions and peppers are starting to soften and brown. Push to one side and add shrimp and 3-4 tbsp of fajita seasoning. Let cook 1-2 minutes untouched on the stovetop. Then transfer to oven to cook for 5-6 minutes.
3. At this point shrimp should be fully cooked, toss them around to make sure all are cooked and if not continue to cook an additional 1-2 minutes in the oven.
4. Mix peppers, onions, and shrimp together and carefully place the hot pan on a trivet the table for self serve. 
   

 and here's 1 extra one I forgot to mention above. A Lauren Conrad Oatmeal & Fruit Smoothie
1 cup ice
1 tbsp. honey
1 banana
1/2 cup frozen raspberries or strawberries
1/2 cup plain lowfat yogurt
1/2 cup oatmeal
blend all ingredients.

• 1 cup rolled oats (gluten free - optional)
• 1 cup milk, water or coconut milk
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons pure maple syrup
• 1/2 cup sliced strawberries or desired amount
• 1/4 cup chopped almonds or desired amount
• 2 tablespoons mini semi-sweet chocolate chips or desired amount

Cooking Directions

1. In a medium glass bowl mix oats and milk. Microwave for one minute. Whisk in cocoa and maple syrup. Place in refrigerator overnight, uncovered. All of the liquid should be absorbed by morning.
2. Scoop out two servings and top with strawberries, almonds and chocolate chips.

- See more at: http://www.virtuallyhomemade.com/2014/02/chocolate-strawberry-almond-overnight-oatmeal.html#sthash.QKTTsIos.dpuf

• 1 cup rolled oats (gluten free - optional)
• 1 cup milk, water or coconut milk
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons pure maple syrup
• 1/2 cup sliced strawberries or desired amount
• 1/4 cup chopped almonds or desired amount
• 2 tablespoons mini semi-sweet chocolate chips or desired amount

Cooking Directions

1. In a medium glass bowl mix oats and milk. Microwave for one minute. Whisk in cocoa and maple syrup. Place in refrigerator overnight, uncovered. All of the liquid should be absorbed by morning.
2. Scoop out two servings and top with strawberries, almonds and chocolate chips.

- See more at: http://www.virtuallyhomemade.com/2014/02/chocolate-strawberry-almond-overnight-oatmeal.html#sthash.QKTTsIos.dpuf

Sweet Potato Quesadilla, Lemon Cumin Chicken,

Hey everyone, what's up? I've been finding some amazing recipes that I'm so excited to share with you- I hope you enjoy



Sweet Potato Quesadilla- I got this off a vegetarian website and it is amazing!
It's much more filling than a plain cheese quesadilla- you roast a sweet potato and a red onion and you get these delicious spicy, soft veggies that you could totally eat by themselves, they're so good.

Then, if you want, you place them on a tortilla, sprinkle some cheese on top, and cook until heated through and until you get those beautiful grill marks that I love:)

• ½ medium red onion
• 1 poblano pepper
• 1 medium sweet potato, peeled and cut into ¼” slices
• 2½ tablespoons olive oil, plus extra for brushing
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• ¼ teaspoon sea salt
• Juice from half a lime
• 2 tablespoons minced cilantro
• 4 whole wheat flour tortillas
• 2-3 ounces fresh mozzarella cheese

1. Preheat oven to 400˚. Cut the onion and peppers into small chopped pieces. Toss the onion and pepper with the sweet potato, olive oil, smoked paprika, garlic powder, and sea salt until everything is well coated. Spread vegetables in a single layer on a large baking tray. Roast until tender and lightly charring, 25-30 minutes. Remove from oven and carefully toss roasted vegetables with lime juice and cilantro.
2. Preheat grill or skillet over medium-low. Brush each tortilla with olive oil and place one tortilla in the skillet. Cook for 30 seconds and flip then layer with the cheese, sweet potatoes, peppers, and onions. Top with other tortilla. Cook on each side for 3-4 minutes until each side is crispy and cheese is melted.

Lemon-Cumin Chicken

• 1/4 cup extra-virgin olive oil
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 2 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp kosher salt
• 1/4 tsp red pepper flakes
• 4 small boneless, skinless chicken breast halves

Pesto

• 1 1/2 packed cups fresh mint leaves
• 1 packed cup baby spinach leaves
• 1/2 cup grated Parmesan
• 1/3 cup walnuts, toasted
• 1 garlic clove
• 2 tsp fresh lemon juice
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 cup extra-virgin olive oil
•  Cooking spray

Directions

1. For the chicken, whisk together the oil, lemon zest, lemon juice, garlic, cumin, salt, and red pepper flakes in a glass baking dish. Add the chicken and coat with the marinade. Cover and refrigerate for at least 4 hr or overnight.

2. For the pesto, blend the mint, spinach, cheese, walnuts, garlic, lemon juice, salt, and pepper in a food processor until chunky. With the machine running, slowly add the olive oil and process until smooth; set aside.

3. Heat a grill pan or outdoor grill to medium high. Remove the chicken from the marinade, discarding any excess. Grill chicken until cooked through, 4 to 5 min per side. Serve chicken with the pesto.

Sausage Stuffed Appetizers( From New Year's) & Lemon Ricotta Cookies

Just a few recipes I found delicious when I made them on New Year's Eve.
Hope you all enjoy!

" Sausage' stuffed mushrooms

1 tablespoon extra-virgin olive oil, one turn of the pan
24 large gourmet stuffing mushroom caps, stems removed and reserved brushed with damp towel
Salt and pepper
Stuffing:
1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
3/4 pound sweet bulk Italian sausage( I used Turkey sausage or ground' turkey"( It has less fat) )again you can use whatever you want though)
4 cloves garlic, chopped
20 stems mushrooms, finely chopped
1 rib of celery and green, leafy top from the heart of the stalk, chopped
1/2 small onion, chopped
1/2 small red bell pepper, seeded and chopped
1 (10-ounce) box chopped frozen spinach, defrosted and squeezed dry
3 slices white bread, toasted and buttered, chopped into small dice( I used whole wheat bread, but you can do either)
1/3 cup grated Parmigiano or Romano, 2 handfuls
Directions
Preheat oven to 500 degrees F.

Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/sausage-stuffed-mushrooms-recipe.html?oc=linkback

" Lemon Ricotta Cookies" 

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Directions
Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Per Cookie: Calories: 113; Total Fat 3.5 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 19 grams; Sugar: 13 grams Fiber: 0 grams; Cholesterol: 20 milligrams; Sodium: 76 milligrams
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Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe.html?oc=linkback

Veggie Calzones, Cheese-Stuffed Pizza, & Avocado Chocolate Mousse

Hey fellow bloggers, how has your month been going? January has been a pretty awesome month for me so far- but it's going by faster than I expected! It started with an truly awesome New Year's Day, which I spent relaxing and writing Christmas thank you cards to my grandparents. For New Year's Eve, I made "Sausage' stuffed mushrooms( made with fake turkey sausage) and lemon ricotta cookies both of which were divine. My mom had made this delicious" Bubble Pizza", with Pillsbury crescent rolls, cheese, and turkey pepperoni. I had already planned my New Year's Eve dinner, and so I didn't have that much of it that night- but the next day I tried more of it- it was so yummy! Anyway, I had Mrs. T's potato & cheese stuffed pierogies- my favorite as mentioned in previous blog posts. There just so great though- I could talk about them for hours- lol! they're low fat, low calorie, and so creamy and satisfying! I eat them a variety of ways when I decide to treat myself to them( usually about once every 2 or 3 months). sometimes I like to take some salad greens, place them on a large plate, then bake the frozen pierogies for 18- 20 minutes. I like to drizzle 1 tsp- 1 tbsp or more of extra virgin olive oil over them to make them golden and puffy. Or, if I feel I want a lower fat option, I'll spray some fat- free olive oil cooking spray on the bottoms and tops of them and then stick them in the oven. After they're done cooking, I layer 3- 5 of them over the salad greens. Next, I top them with a small amount of light sour cream and some organic, all-natural salsa. It's a light, satisfying lunch or dinner + it's naughty food made healthy( well- slightly anyway) I got the idea of making " naughty" food ( or unhealthy ones basically) healthier from Carrie Underwood( another great thing about her!). And I really just love it- when I'm having a day where I'm really craving something that isn't exactly that good for me, but don't want to end up being really bad, I take her tip and make it as healthy as possible. For example, I found out she loves cheese pizza and quesidillas. But like me, she feels there not the healthiest thing to eat( even though there not as bad as soda or donuts) all the time. So, she cooks some spinach, onions, and tomatoes and then tops her quesadilla with this, + 1 slice of fat-free cheese + 1 slice full fat cheese( for added creamyness). It's a excellent solution for her- she gets to indulge in her favorite meal & know it's good for her at the same time! Let's just say I've taken this idea and run with it- now I make quesidillas at least once a week, if not more- and I don't have to feel like I'm being bad anymore! It's the same with these two recipes I'm about to share- long story short, I've always loved pizza( who doesn't) but again, when I eat it too much ( which is common for me since I don't eat much meat or seafood) I feel like I'm totally butchering my diet. So, I make it as healthy as it can get. ( Whole wheat dough and I also add some mushrooms, tomatoes, or spinach). I used to not enjoy topping one of my favorite foods with vegetables, but not I love it! I've truly come to love these so- called," super" foods, just because I know they're good for me. I'm not kidding though that I actually love the way they taste- I don't just scarf them down in order to eat a slice of pie afterward. I season some cooked spinach with salt and pepper, place it on the side with my quesadillas or on my pizza and it really helps to fill me up! 
Tonight I made cheese-stuffed pizza- it was so scrumptious & easy- I ate like two slices + a little sliver on the side( It was that good). It's one of those meals that is just so unbelievably divine that you can't believe it's healthy, low fat, and light as can be!

So, finally here's the recipe:
Cheese-Stuffed Pizza
 ( Note: You have to own a bread machine to make this pizza) It makes two round medium pizzas and serves like 15- 16 people!)
Pizza dough :
1 1/2 cups warm water
3 tbsp. olive or vegetable oil
2 cups whole wheat flour + 2 cups all- purpose flour
1 tsp. salt
1 1/2 tsp. organic cane sugar
3 tsp. regular active dry yeast
Pizza toppings:
pizza sauce- 1/4- 1/2 cup)
1/2 cup mozzarella( reduced fat)
1/2 cup fat-free ricotta cheese
1 tsp. Italian pizza seasoning
about 1 cup of  low fat mozzarella string cheese( 7 cheese sticks basically = 7 oz.)
2 tbsp. shredded parmesan cheese
 1/2 cup turkey pepperoni & sausage(optional)
Place all dough ingredients in bread machine( inside the bread pan)  and select cycle 9- press start( It takes about an hour and a half for mine to knead the dough properly.)
Next, grease two round cookie sheets & preheat oven to 400 degrees.
Divide the dough( once it's done) into two even- sized balls. Let them sit for 10 minutes on the cookie sheets. Then, with oiled fingers roll them each out into round circles ( size varies). Spoon 1/4- 1/2 cup tomato sauce on each- sprinkle with some sweet basil if desired. 
For the cheese- stuffed pizza, place seven cheese sticks around the outer portion( edge) of your crust, leaving a little room for the dough to fold over then. Then fold a good amount of dough over each stick, pinching the ends firmly( you really want to make sure you completely cover each stick with enough dough or the cheese will leak out too much & make a mess). Then top with desired toppings( I used 1/2 cup mozzarella and a little bit of parmesan cheese for this one). 
Finally, sprinkle some italian pizza seasoning on the edge of the pizza, if you want to. 
cook for 18- 20 minutes at 400 degrees.

For the regular pizza: spoon pizza sauce onto the dough & top with 1/2 cup fat-free ricotta cheese and 1/2 cup mozzarella. Place this pizza on the middle rack of your oven & the cheese-stuffed one on the bottom rack of your oven( or vise versa) switch halfway through the 18- 20 minutes they take to cook.

Serve with additional pizza sauce, if desired. 
Doesn't it just make your mouth water?! 

Next is my mushroom and veggie calzones, which are officially one of my favorite things to eat once or twice throughout a month. They're easy, simple, low- fat and truly good! 
To be honest, I like calzones better than regular pizza( because I find them to be a little more filling than eating 2 or 3  slices of thin pizza to get satisfied) 
My love of them really started when I first had one about 10 months ago, back in the summer of 2013. I was traveling home from Missouri with my friend, Michelle- and we stopped at a local pizza place so Michelle could get some gluten- free pizza( she found out she's allergic  to gluten and has to follow a special meal plan. Back then, I was a hard- core vegetarian and so the only thing I could really find to eat was a calzone( because, obviously, getting a whole pizza for myself was out of the question= lol!). I was totally unprepared for what awaited me( getting a little dramatic here- drum roll please :) 
When I finally tasted dinner, I couldn't get enough of it. Soft,  white, golden dough with creamy mozzarella cheese filling the insides of it and spilling off the sides. ( sounds a little nuts- right!) 

I knew I had to find out how to make a healthier version of this amazing concoction- but it didn't actually happen till a few weeks ago. I wanted to make a special, quick Friday night dinner for my family. I finally found a calzone recipe in our bread machine cook-book and went for it. I made six individual calzones for each member of my family. Noah's & Dad's were of course dairy-free( they're not fond of cheese), so there's were topped with some pizza sauce, and a little turkey pepperoni and sausage. For me and mom, I filled the calzone with chopped mushrooms( about 1/4 cup) and two of my favorite cheeses, 1/4 cup mozzarella and 1/4 ricotta + pizza sauce of course. After making them, I brushed them with a little bit of a low- fat egg( whisked up first to give them that golden, crusty look I loved at the restaurant without packing on unnecessary pounds when I eat them( what I mean by this is that pizza places usually use a ton of  butter or olive oil to get this look).
Then I simply cooked them for about 20 minutes & tada- a easy and healthy meal that's satisfying but keeps me light on my feet( as Giada says:) )
Here's the recipe: 
1 1/2 cups water
2 tbsp. olive or vegetable oil
4 1/2 cups bread flour( I used half whole wheat)
2 tsp. sugar
1 tsp. salt
3 tsp. regular active dry yeast
Remove bread pan: attack kneading blade.Place all dough ingredients in bread pan in order listed. Insert bread pan, close lid and plug in. Press select until setting number 9 is displayed. Press start. Heat oven to 375. Grease two cookie sheets. Divide dough into 6 equal parts. Roll each part into 7- in circle on lightly floured surface with floured rolling pin. Spread 1/4- to 1/2 cup sauce on each calzone( as much as you want). Layer 1/4 cup mozzarella cheese, 1/4 cup chopped cremini mushrooms, and 1/4 cup full fat ricotta cheese on the calzone( If you're making the vegetarian version:). Be careful not to put the sauce too close to the edge, or it leaks out and makes a big mess. If making the meat- eater version, spoon desired sauce over the dough and layer 10 slices of low fat turkey pepperoni on top, along with sliced links of turkey sausage( if desired.   Fold dough over filling: fold edge up and pinch very securely to seal. Place on cookie sheets. Brush with 1 organic egg, beaten ahead of time.
Bake 25- 30 minutes or until golden brown.

For dessert, I made Giada's Avocado- Chocolate Mouse with Raspberries( at first glance it sounds & looks kinda've weird, right). It really isn't- my family all loved it & it was a great way to start the weekend & end our Friday night meal. ( And nobody knew there was avocados in it but me & mom- hehe) It's a lot like chocolate pudding, but it's more natural and healthy + it's so simple and fast. You could whip it together in a matter of 15- 20 minutes. Leftovers can be refrigerated and indulged in at a later time:) 

Giada's Avocado- Chocolate Mousse: ( copied from Giada's Feel Good Food Cookbook, Copyright 2013)
Here's the recipe: 
1/2 cup bittersweet chocolate chips( I used semi- sweet but you could do either)
4 very ripe large avocados, chopped( It's very important that there as ripe as possible
1/2 cup unsweetened cocoa powder
1/2 cup agave nectar
1 tbsp. + 1 tsp vanilla extract
1/4 tsp. seas salt
1/3 cup unsweetened almond milk
fresh raspberries, for garnish

Put the chocolate chips in a heat- proof medium bowl. Set over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
In a food processor, combine the melted chocolate, the avocados, cocoa powder, agave, vanilla, salt, and almond milk. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours( or less) or up to 1 day. Garnish with raspberries, blueberries, or strawberries before serving( optional)
this was my brother's face when he was finished.
I think he liked it- lol!:)