Category Archives: What’s for Dinner?

Flourless Pizza

Flourless Pizza

This guilt free flourless pizza is AMAZING!  My friends were skeptical, but ended up loving it and wanting more.  What is the secret? Check out the recipe below to find out!

Servings: 3

Ingredients:

  • 1 bag of frozen cauliflower florets
  • 1 egg
  • 1.5 cups of mozzarella cheese
  • Pizza sauce (amount up to you)
  • Any toppings you wish! (I used mushrooms, cheese, and green pepper)

Steps:

1. Preheat your oven to 350 degrees.
2. Place your cauliflower into a food processor or blender & blend until the cauliflower is shredded into small pieces (it is okay if there are a few big chunks).
3. Pour your cauliflower base into a big microwavable bowl & microwave for 8 minutes.
4. Mix in an egg and 1 cup of mozzarella cheese into the cauliflower. Once these ingredients are mixed together, mash with a fork until you arrive at a smooth texture.
5. Spray your pizza pan with non-stick spray and lay the cauliflower base onto the pan. Shape into a circle using your hands or a fork.
6. Place your “dough” into the oven for 10-15 minutes.
7. Remove your “dough” and add your pizza sauce and chopped ingredients.
8. Place the pizza back into the oven for another 10 minutes. Enjoy!

*This recipes was inspired by Cassey on blogilates.com.  Check out her website for other great healthy recipes, workouts, & more!*

Vegetarian Lasagna “Cupcakes”

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Ingredients:

  • 12 small slices of green/yellow squash (I bough presliced- but 1 medium squash would be enough)
  • 3 cups of bow-tie pasta
  • 1 cup of mushrooms
  • 1/3 cup of green peppers
  • 1/3 cup of olives
  • 1/2 cup of shredded mozzarella cheese
  • 12 oz of sauce

Steps:

  • Preheat your oven to 375 degrees.
  • Spray the cupcake tin with cooking spray. Outline each section of the cupcake tin with bow-ties forming a cupcake shape (see picture a below)
  • Slice squash into small circles (medium thickness) & place one piece on top of each “cupcake” (in the middle- see picture b below)
  • Chop up ingredients of your choice.  I chose mushrooms, green pepper, and olives and placed them on the squash.
  • Pour your sauce over each “cupcake” and then top of with the cheese.
  • Bake for 15 minutes and enjoy!

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Happy cooking! If you have any requests, please comment below or message the LLC Facebook page. Like the page to receive updates when new recipes have been posted! Thanks for your support! xo LLC xo

Mac & Cheese (in the crockpot)

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“All I want…. is mac and cheese.” – Kurt Cobain

Sweet rainy Sunday! Time to relax & cuddle up on the couch with a blanket, cup of coffee, and good book. Let the smells of homemade mac and cheese fill your house as the crockpot does it’s magic.

Ingredients:

  • 16 oz. of uncooked macaroni (I used shells)
  • 5 tbsp of butter (softened/slightly melted)
  • 1 1/2 cup of shredded sharp cheddar cheese
  • 1 cup of mozzarella cheese
  • 1/2 cup of grated parmesan cheese
  • 1 cup of milk
  • 1 cup of almond milk (or you can do 2 cups of one of the other)
  • (This is a “lighter” version of mac and cheese.  If you wish, you can add 3/4 cup of sour cream and 1 can of condensed cheddar cheese soup)

Steps:

1. Spray medium size crockpot with cooking spray.

2. Combine all ingredients in the crockpot and stir.

3. Cook on high for 3 hours or until macaroni is tender.

4. Stir well and if desired, sprinkle more cheese on top before serving.

Happy cooking & happy Sunday my wonderful followers! I hope you all have a lovely week. I have lots of great recipes & workouts coming your way 🙂 Be sure to like the LLC Facebook Page so you don’t miss out on anything! If you have any requests, comment below. xo LLC xo

Vietnamese Spring Rolls

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Happy Friday everyone! As many of you know, in the LLC world this means it is time for our weekly “Friends Feeding Friends” post. This week, the recipe comes from Jessica, an amazing food blogger who was kind enough to share with us her awesome Vietnamese Spring Rolls recipe.  Her fabulous blog is called “Gluten Free Boston Girl” and can be found at…

http://www.glutenfreebostongirl.com

In addition, I would like to share with all of you the links to her original posting of this recipe as well as her Facebook page.  Be sure to show her some LLC love by checking out her other great recipes and following her blog and FB!

http://www.glutenfreebostongirl.com/vietnamese-spring-rolls/

https://www.facebook.com/pages/Gluten-Free-Boston-Girl/194349280664649?fref=ts

Now let’s get cooking….

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Ingredients:

  • 2 red bell pepper, julienned
  • 2 large carrots, shredded or julienned
  • 2 cucumbers, seeded and julienned
  • 2 avocados, pitted and cut into thin strips
  • 4 oz rice noodles
  • 1 pound cook shrimp (optional)
  • Juice of 1 lime
  • 1 tbsp of rice vinegar
  • 2 bunches of scallions, chopped
  • Mint (can also use basil or cilantro- the more herbs, the more more flavorful the rolls will be)- Jessica suggests using more than you think you need because this is where the flavor will be coming from.  Don’t use sparingly!
  • 12-15 rice paper wraps

Steps:

  • If using shrimp, slice them in half lengthwise. Place in a bowl and coat with the juice of one lime. OR if using small shrimp, cut up into small pieces. (This is also helpful if you do not have a lot or shrimp.)
  • It is also a good idea to pour lime juice over the avocados to keep them from browning (especially if you are making these hours or on day in advance).
  • Cook noodles according to package directions. Drain and toss with rice vinegar.
  • Place mint, scallions, basil, and/or cilantro in a blender and blend until finely chopped.
  • Line all ingredients up, almost like an assembly line, to make preparation easy.
  • Fill a pie plate or bowl with lukewarm water. One at a time, dip rice paper into the water, shake off any excess, and transfer to work station (a plate will work just fine). Let stand for 30 seconds until it is softened.
  • Arrange rice noodles on rice paper. Top with two or three strips each of the red pepper, avocado, cucumber, carrots and a pinch of scallions and mint, evenly spread across the vegetables, leaving a one-inch border along the edge. (The fillings may be placed on the rice paper in any order you’d like.)
  • Roll up the rice paper, pressing down on the fillings with your fingers – this is important to keep the roll tight –  fold one side over the fillings, folding the sides in as you go. Press to seal. Repeat with the remaining rice papers and fillings until you run out.
  • Cut rolls in half and serve with your favorite dipping sauce; sweet and sour, sweet chili, or soy.

Thank you again Jessica for this delicious recipe!

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*If you would like to participate in Live, Laugh, Cooking’s Friday segment of “Friends Feeding Friends”, comment below or message our Facebook page at http://www.facebook.com/livelaughcooking – I would simply need a picture, ingredients, and steps.  If you have a cooking blog, I will be sure to provide a link to your blog that people may refer to.*

Balsamic Chicken (with mozzarella and tomato)

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“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” – Luciano Pavarotti

Ingredients:

  • 4 boneless pieces chicken (I used Purdue boneless chicken breast tenderloins)
  • 1/2 cup of Italian breadcrumbs
  • 1/3 cup of balsamic vinaigrette dressing
  • 2 tbsp of grated parmesan cheese
  • 2 tbsp of shredded mozzarella cheese
  • 1 small tomato

Steps:

  • Preheat oven to 400 degrees & either spray a baking sheet or line with aluminum foil.
  • Rinse chicken and pat dry.
  • Put the breadcrumbs and grated cheese into a small bowl and  mix together.  Pour the dressing into a SEPARATE small bowl.
  • Dip chicken into the dressing and then into the breadcrumb/grated cheese mixture.  Coat well with the mixture and then place onto baking sheet.  Do this for each piece of chicken. (Please note, for more flavor you should allow the chicken to marinate in the dressing overnight. Simply place the chicken in a freezer bag with the dressing and leave in the refrigerator.)
  • Place in oven for 20 minutes (Please allow to cook longer if you did not use tenderloins, but chose larger pieces of chicken instead).
  • While the chicken is cooking, rinse your tomato and slice. Be sure you have one slice for each piece of chicken. A small tomato should give you about 4 medium size slices.
  • Remove chicken from oven.  Top each piece of chicken off with a pinch of mozzarella cheese and then lay the slice of tomato on top of the cheese.
  • Place the chicken (with toppings) back in the oven and allow to cook for another 5-8 minutes.
  • Enjoy!

Happy cooking!

Serve with a veggie of choice & Live, Laugh, Cooking’s crockpot baked potato or mashed cauliflower for a complete & delicious meal!

Crockpot Baked Potato:

https://livelaughcooking.wordpress.com/2013/11/17/crockpot-baked-potatoes/

Mashed Cauliflower:

https://livelaughcooking.wordpress.com/2013/10/28/mashed-cauliflower/

 Be sure to visit and like Live, Laugh, Cooking’s Facebook page for recipe updates!

http://www.facebook.com/livelaughcooking

 

Buffalo Chicken Quinoa

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It’s FRIDAY!!! That means it is time for Live, Laugh, Cooking’s 3rd “Friends Feeding Friends” post. This buffalo chicken quinoa recipe comes from Courtney who I graduated with last year.  It sounds & looks amazing and I can’t wait to try it! Thank you bunches Courtney for sharing this awesome recipe.

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth (or water)
  • 2 boneless, skinless chicken breasts (about 8-10 ounces) OR 2 cups shredded rotisserie chicken
  • 1 cup shredded carrots
  • 1 cup broccoli florets
  • 2-3 green onions chopped (whites and greens separated)
  • Cooking spray
  • 1/2 cup hot sauce (Courtney recommends Frank’s hot sauce)
  • 1/4 cup extra virgin olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp sal
  • Optional toppings: blue cheese crumbles or shredded cheddar cheese

Steps:

  • Make quinoa: In a medium sauce pan, put rinsed quinoa and vegetable broth and bring to a boil. Cover and reduce heat to a simmer for 15 to 20 minutes. Let sit for 5 minutes and then fluff quinoa with a fork.
  • Poach chicken: While the quinoa is cooking, place chicken in medium pot, and add enough water to cover chicken. Bring to a boil, cover and reduce to a simmer; cook for 5 minutes. Remove pan from heat and let chicken stand, covered until cooked through (about 12 to 14 minutes). Remove chicken from liquid and shred with 2 forks.
  • While quinoa and chicken are cooking, sauté the vegetables. Spray a nonstick skillet with cooking spray and heat over medium high heat. Add broccoli, carrots and the whites of green onions, and sauté for 5 minutes, or until desired crisp-tenderness. Set aside.
  • Make the sauce: Whisk together hot sauce, oil, lemon juice, garlic powder, paprika, onion powder and salt.
  • Pour 1/4 cup sauce over shredded chicken, tossing to coat. To a large bowl, add quinoa, chicken and vegetables, tossing to combine (You can add remaining sauce with this step OR drizzle as desired over each individual serving).
  • Sprinkle with remaining chopped green onion and serve.

If you try this recipe, please be sure to comment below to let Courtney know what you think!

HAPPY COOKING & HAPPY FRIDAY!

*If you would like to participate in Live, Laugh, Cooking’s Friday segment of “Friends Feeding Friends”, comment below or message our Facebook page at http://www.facebook.com/livelaughcooking – I would simply need a picture, ingredients, and steps.  If you have a cooking blog, I will be sure to provide a link to your blog that people may refer to.*

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Roasted Tomato, Zucchini, & Goat Cheese Quiche

ImageIt’s time for our 2nd “Friends Feeding Friends” post!  This delicious roasted tomato, zucchini, and goat cheese quiche comes to us from a fellow food blogger Elizabeth!  Her blog is called Cooking with Milton.  She has great dishes on there that you guys will love!

http://www.cookingwithmilton.com

Please be sure to check it out!  … & her Facebook page too! https://www.facebook.com/CookingWithMilton

Roasted Veg Ingredients:

  • 1 Pint Cherry Tomoatoes
  • 1 1/2 Zucchini
  • 3 Tablespoons Olive Oil
  • Salt and Pepper

Quiche Ingredients:

  • 1 Pie Crust
  • 2 Whole Eggs
  • 2 Egg Yolks
  • 1 1/2 Cups Milk (can use whatever kind you like, although it’s best to have some with a higher fat content)
  • 3 Ounces Goat Cheese
  • Salt and Pepper

Steps:

  • Pre-heat the oven to 400.
  • Roll out the pie crust and place into a greased pie pan. Poke holes all around the crust. Pre-bake for 15-20 minutes.
  • Chop the vegetables into roughly equal, bite sized pieces. Toss with olive oil, salt, and pepper. Roast them at 400 for 30-40 minutes.
  • While the vegetables are cooking, mix the eggs, milk, and a little more salt and pepper in a bowl.
  • Crumble about half the goat cheese on the bottom of the pre-baked pie crust.
  • Top with the vegetables and eggs. Add the remainder of the goat cheese on top.
  • Bake at 400 for 30-40 minutes, until the eggs no longer jiggle.

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HAPPY COOKING & HAPPY FRIDAY!

*If  you would like to be featured in an upcoming Friday segment of “Friends Feeding Friends”, please comment below or message me on my Facebook page http://www.facebook.com/livelaughcooking .  I would simply need your ingredients, steps, and a picture.  If you have a food blog, I will be sure to link all of your information! *