Tag Archives: cheese

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


  • 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)


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!*


Mac & Cheese (in the crockpot)



“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.


  • 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)


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

Balsamic Chicken (with mozzarella and tomato)


“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


  • 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


  • 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:


Mashed Cauliflower:


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



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!


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


  • 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.



*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! *

BBQ Chicken Dip


“I won’t be impressed with technology until I can download food”- Anonymous

Despite the crazy amount of work I had to do for my grad classes this past weekend, I forced myself to take a bit of a mental break & spend some time with friends.  On Saturday, we forced our lazy butts out of bed and arrived in Boston nice and early for the “Rolling Rally” Red Sox parade.  The atmosphere was amazing and the excitement of seeing all the players in their glory was worth the wait!  Boston deserved this moment more than ever after last year’s tragedy.  I will never forget the panic in my family’s voice when they called my cousin and I, who live in the area, to see if we were okay.  Or the attachment I had to my phone waiting for a response from my friends assuring me of their safety.  Or the fear & worry I experienced with my classmates when the entire campus was put on lockdown.  That event will never be forgotten… just as the powerful sense of community Boston illustrated will stay in all of our hearts forever.

The next day, I had a lazy Sunday in my sweatpants consumed with writing papers, grading, and LOTS of coffee.  I took a break to make some BBQ Chicken Dip for our viewing of “The Walking Dead” that night & the smell quickly filled the house.  This recipe, without a doubt, was my friends’ favorite so far.  I hope you all enjoy it! It makes for a perfect Sunday snack, especially if you plan on plopping yourself in front of the TV for some football 😉

   RS1   RS8    RS6    RS7


  • 3 cups of cooked chicken (To make it easier, I used rotisserie chicken and pulled the meat off into thin pieces.  I recommend using Honey Glazed chicken if you can) – see picture below
  • 1 block of cream cheese (8 oz- softened)
  • 1/2 cup of BBQ sauce
  • 1/4 cup of Hickory & Brown Sugar sauce (I used Sweet Baby Ray’s)
  • 1/4 cup of ranch dressing (or blue cheese)
  • 1/4 cup of low fat sour cream
  • 1.5 cups of shredded cheddar cheese




1. In a large bowl, mix the shredded chicken, softened cream cheese, BBQ sauce, dressing, sour cream, & 1 cup of the cheddar cheese.

2. Pour mixture into a crock pot.

3. Cook on low until warm and bubbly (about 2 hours).

4. Before serving, stir the ingredients around & top with remaining 1/2 cup of cheddar cheese and allow it to melt.

Serve with tortilla chips!  Happy cooking! & GO RED SOX!! ❤ Boston Strong

*Please note that this recipe was found on http://www.repeatcrafterme.com/2013/06/crock-pot-bbq-chicken-dip.html and was slightly adapted based on the ingredients I had*

Mashed Cauliflower

Mashed Cauliflower

“Cauliflower is nothing but cabbage with a college education” – Mark Twain

Hardest part of trying to be healthy is avoiding my beloved potato products. Most of all… mashed potato! I searched the ingredients in my house to see what I could make as a substitution… and this lovely mashed cauliflower recipe was the result. It is DELICIOUS & I hope you all enjoy it. Let me know below! 🙂

Servings: 3

4 cups of cauliflower florets (frozen)
2 cloves of garlic
1 tsp of butter
1/4 cup of milk
1/3 cup of water
1 tbsp of grated parm cheese


1. Boil cauliflower with 1/3 cups of water for 13 minutes
2. Mashed the cloves and garlic and mix with the other ingredients.
3. When the cauliflower is done boiling, mix in with the other ingredients.
4. Either mash by hand or mix in a food processor until you arrive at the desired smooth texture you want.
5. Top off with a little grated cheese!

Happy cooking!

Eggplant Parm with Mushrooms

Eggplant Parm with Mushrooms

“I cook with wine. Sometimes I even add it to the food. “- W.C. Fields

Servings: 4


2 medium eggplants
24 oz. of sauce
1.5 cups of mushrooms
.5 cups of grated parmesan cheese
2/3 cups of italian breadcrumbs
1 egg white (about 3 tbsp liquid)
1 egg
1 cup of mozzarella cheese


* I used a crockpot for this recipe… If you do not own or do not wish to use a crockpot, use a glass baking dish and preheat oven to 350 degrees *

1. Spray crockpot with cooking spray of your choice.
2. Peel eggplant. Cut into round slices (thickness- medium)
3. Beat your eggwhite and egg in a small bowl.
4. Mix your grated cheese and italian breadcrumbs in another small bowl.
5. Place your eggplant slices (one at a time) in the egg mixture, and then in the cheese/breadcrumb mixture. Line the bottom of the crockpot with as many coated eggplant slices that will fit.
6. Slice mushrooms and pour a third of them over the eggplants slices in the crockpot.
7. Pour a third of the sauce over the mushrooms.
8. Pour a third of the mozzarella cheese over the sauce.
9. Continue this process until all of the ingredients are in the crockpot (order- coated eggplant, mushrooms, sauce, mozzarella cheese)
10. Cook on low for an hour and on high for an hour and a half – 2 hours. (takes about 3 HOURS TOTAL)- If using an oven, bake for a half hour. In either case, the dish is complete when the top is slightly brown. Serve with pasta of your choice!

Happy cooking!!