Category Archives: Meals for One

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Spiralized Pepperoni Pizza Bake

Spiralized Pepperoni Pizza Bake

Summer cooking is my FAVORITE type of cooking.  All the veggies I love are in season, and the farmer’s markets are bursting with so much color.

Here in Colorado, I stop by my local market on Sundays and they have a special where you can fill a bag of veggies for $10. TEN DOLLARS for all that you can fit into the bag.  Over the years, I’ve become pretty amazing at executing a championship-level, Tetris style bag.  This week, I was able to score a sweet potato and some fresh basil, amidst all of the other beautiful broccoli, spinach, beets, tomatoes, peppers, and more.

My challenge for the week following is to figure out how to use up all of my goodies before they spoil.  Of course, I hit up Pinterest to see what I’ve saved to my Healthy Recipes to Try Pinterest board.

Having just made mini pizzas for a little friend who spent the night this week, I had leftover pepperoni and sauce in the fridge, so this was the perfect recipe to use up the leftover ingredients!

A healthier twist on pizza, this Inspiralized recipe did not disappoint.  I did modify it a little bit, however.  I used much less cheese than the original to keep the calorie count down.  I’ll definitely be making this one again!

Spiralized Pepperoni Pizza Bake

Adapted from Inspiralized

Serves 1

INGREDIENTS

1/2 medium sweet potato, peeled and spiralized

cooking spray

salt and pepper, to taste

1/4 tsp. garlic powder

1/4 cup marinara sauce (I like Rao’s)

1/8 tsp. dried oregano

1/4 cup shredded mozzarella cheese

5 turkey pepperoni slices

1/2 Tbsp. chiffonade basil, to garnish

1 tsp. grated parmesan cheese, to garnish (optional)

red pepper flakes (optional)

INSTRUCTIONS

1.  Preheat the oven to 425 degrees and grease a 10” cast-iron skillet or square casserole dish. Prepare with cooking spray, if appropriate for your selected pan.

2.  Place a large skillet over medium-high heat prepared with cooking spray.  Add in the sweet potato noodles and season with salt, pepper and garlic powder. Let cook for about 5 minutes or until noodles begin to soften.  Note:  I used the blade that creates potato ribbons.  Feel free to make noodles, if preferred.

3.  Transfer the cooked noodles to the skillet, prepared with cooking spray.

4.  Pour over the tomato sauce. Sprinkle the dried oregano over the tomato sauce evenly and then layer over with the mozzarella cheese. Place the pepperoni slices on top in rows.

5.  Bake in the oven for 20-25 minutes or until cheese melts through and is slightly golden brown.

6.  Remove from the oven, garnish with basil ribbons, parmesan cheese, and crushed red pepper, if desired.

Per entire recipe serving:

CAL 255; CARB 19g; FAT 15g; SAT FAT 5g; PROT 12g; FIB 4g; SUG 6g

WW Points Plus: 7; WW Smart Points: 9

Related posts:

Spiralized Pepperoni Pizza Bake originally appeared on No Thanks to Cake on 07/12/2017.

The post Spiralized Pepperoni Pizza Bake appeared first on No Thanks to Cake.

Summer cooking is my FAVORITE type of cooking.  All the veggies I love are in season, and the farmer’s markets are bursting with so much color. Here in Colorado, I stop by my local market on Sundays and they have a special where you can fill a bag of veggies for $10. TEN DOLLARS for…

Read More

The post Spiralized Pepperoni Pizza Bake appeared first on No Thanks to Cake.

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Buffalo Cauliflower Steaks

Buffalo Cauliflower Steaks

When I was in California last week, my friend Crystal and I considered grilling some cauliflower, but never got around to it.  I’ve been interested in the whole concept of cauliflower steaks for a long time.  And, finally, after a million years… I’ve tried it.

You GUYS.  This is so so good.  As soon as I finished the first steak, I knew I wanted more… and I plan to eat my way through the head of cauliflower I sliced tonight.

Note:  Go ahead and multiply this recipe.  You’ll thank me later.

Buffalo Cauliflower Steaks

Serves 1

INGREDIENTS

2 slices cauliflower, cut vertically to about 1/2″-3/4″ each

2 Tbsp. wing sauce – I used Buffalo Wild Wings Spicy Garlic

cooking spray

pepper

garlic salt

fresh herbs for garnish

INSTRUCTIONS

1.  Preheat your oven to 425 degrees.

2.  Peel off the leaves and trim the stem of your cauliflower.  Slice your cauliflower into steaks.  Pick two of the steaks on the inside of the bunch.  Save the rest for later in the week.

3.  Place the steaks on a cooking sheet, prepared with cooking spray.  Add garlic salt and pepper to top of the steaks only.  Cook for 15 minutes.  Buffalo sauce is salty, so be careful not to overdue it.

4.  After 15 minutes, flip your steaks to the other side, and brush with buffalo sauce.  Add to top side only.  Bake for an additional 10 minutes.

5.  Garnish with minced fresh herbs (I used cilantro).

 

Related posts:

Buffalo Cauliflower Steaks originally appeared on No Thanks to Cake on 06/16/2017.

The post Buffalo Cauliflower Steaks appeared first on No Thanks to Cake.

When I was in California last week, my friend Crystal and I considered grilling some cauliflower, but never got around to it.  I’ve been interested in the whole concept of cauliflower steaks for a long time.  And, finally, after a million years… I’ve tried it. You GUYS.  This is so so good.  As soon as…

Read More

The post Buffalo Cauliflower Steaks appeared first on No Thanks to Cake.

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