Homemade Margherita Pizza

I love pizza, who doesn't... 

I don't eat pizza very often because - 1. There's no Lamppost Pizza by me anymore and 2. Pizza is full of calories and fat. What's a girl to do? Make my own pizza!

I made my first pizza last night and it turned out so yummy! It was really easy to make and I can't wait to experiment with different kinds of toppings and make my own dough next time around. Since this was my first time as a pizza maker, I thought I wouldn't go too crazy ...so I stuck with a Margherita pizza.

Margherita Pizza Ingredients:

Homemade or store bought pizza dough (I bought pre-made dough at Trader Joes)

Tomato Basil Marinara sauce

Mozzarella cheese (sliced thin)

Shredded low fat Parmesan/Mozzarella cheese blend

Basil leaves (next time I'll use fresh basil)

Roma Tomatoes (cut into thin slices)

Pepper

Olive oil spray

Directions:

Preheat oven to 425 degrees F.  Spray a baking sheet with cooking spray (or utilize a pizza stone if you have one).  Make sure your baking sheet is in the oven while it preheats, so it's nice and hot when you place your pizza on it. 

Start working your dough and stretch it into a long rectangle, pressing with your fingers to finish forming.  Use flour to keep your dough from getting sticky. Your dough should be very thin. Once you have it in the shape you like (I made a thin square shape) add olive oil and pepper to your dough. (I used a no calorie olive oil spray from Trader Joes)

Add the marina sauce and cover the entire pizza with a thin layer, leaving a 1/2 inch border. Next add your sliced tomatoes, your thinly sliced mozzarella and sprinkle your pizza with the shredded cheese mix. Lastly, add your basil leaves (I covered my entire pizza with a lot of basil, because I'm a big fan of the stuff).

Once your pizza is the way you like it. Place it on the hot, well oiled (don't want your dough to stick) baking sheet and place it in the oven for 15 min. After 15 min, take it out and add extra olive oil to the dough (again, I used my olive oil spray). Then put it in for another 10-15 min, until dough is slightly browned and cheese is bubbly.

Cut into slices (I got 9 slices out of mine) and enjoy!

Reduced Fat Nilla Wafer Yogurt Freeze Cups

Ice cream always seems to be my go-to dessert during the summer …. but when I’m trying to be good and not consume loads of calories, I always try and look for other options. Well, these Nilla Wafer cups definitely hit the spot for me! It has all my favorite ingredients, such as yogurt, whip cream and best of all – Nilla Wafers! It’s really easy and fast to make, which is always a plus for me too!

Reduced Fat Nilla Wafer Yogurt Freeze Cups Recipe:

(Makes 12 cups)

Ingredients:

24 Reduced Fat Nilla Wafers

2 cups thawed Cool Whip Lite Whipped Topping

2 cups low-fat strawberry yogurt (or your favorite flavor)

Directions:

Line a muffin tin with paper liners.  Place a Nilla Wafer in the bottom of each muffin cup.  Top with combined whipped topping and yogurt (about 1/4 cup in each muffin cup).  Put a Nilla Wafer in the top of each cup.  Freeze 1 hour or until firm.

 

 ** If you decide not to eat these right away... just pop them into your microwave for about 10 seconds so they aren't completely frozen.

Ditch the Workout... Join the Party!

Working out is a big part of my life. I try to go at least 3 times a week to the gym, but even that can be hard! I'm not a huge fan of working out by myself, so I love to find group fitness classes because they are usually more fun and keep me motivated. I have tried all different types of classes - body conditioning, kickboxing, 24 hr Fitness' TKB..aka: Turbo Kick Boxing (one of my favs!), step class, yoga, pilates, you get the drift...

I have also been a member of almost every gym you can think of: 24 Hour Fitness, Spectrum, Equinox and now I'm a member of LA Fitness. 

Out of all the gyms and classes I've been to... I have been seeing a common class offered at each of these gyms - Zumba. I've heard of Zumba and had little understanding of what kind of class it was- dancing, right? Who knows.... I just never thought a class where you dance the Salsa was ever going to be a burn enough calories.

As the Zumba craze has gotten bigger and bigger…I decided to take a class when I was a member of Equinox. Like I thought...it was fun, but I didn't sweat much, which meant I know I didn't burn enough calories. I only work out about an hour at a time, so in that hour I want to burn as many calories as I can!

When I joined LA Fitness a month ago, I took a look at the classes they offered and I saw they offered Zumba every day! If they offer this class every single day, it has to be good, right? Let's try it out again and see....

O M G....I had one of the BEST workouts of my life! Not only was this class SUPER fun, but I was sweating so much. This Zumba class was way more high energy than the one I took at Equinox. I guess every instructor is different! I asked the teacher how many calories on average you burn in an hour class and she said up to 550 calories! I was sold…. 

I take Zumba 3 times a week now. Zumba has been the only class I have ever taken where I smile almost the entire time. It really is like a party and everyone has such a great time. This workout definitely trumps any other class I have ever taken! Even if you're not a "dancer" type, everyone should give this work out a try. I even see guys taking this class. This has been the first time where I actually get excited to go the gym because I feel like I'm going to a dance party---where I burn crazy amount of calories (bonus!).

So, come on…. and like they say in Zumba-- "Join the Party!

Summer Cookout Sangria

I'm a  Palos Verdes native and it's nice and cool in that area, but recently I moved to the Valley and it's hot, hot, hot the majority of the time. To keep cool this summer, I decided to try this awesome sangria. What's better than laying out by the pool with a nice, cold sangria? Nothing, that's what...

Summer Cookout Sangria 

Ingredients  

1 small carton of raspberries

1 small carton of strawberries

1 lime

2 apples, granny smith and a braeburn

1 bottle of white wine ( I use Pinot Grigio if I want it sweeter or Sauvignon Blanc if I want it not so sweet) **

1/2 cup of white grape juice

1 can of club soda (you can use tonic water too)**

Mint leaves for garnish

** I also like to add a few shots of Malibu Rum to the mixture to give it an extra kick!

Directions:

Finely dice both the apples and the strawberries and then cut the lime into fairly thick slices.

Layer all of the the different fruits in a tall pitcher. You could use sugar, honey or agave to sweeten it up, if you'd like.

After all of the fruit has been layered, let sit for 10 minutes.

 

Add the white wine to the fruit mixture. Add Malibu Rum at this point too, if you wish.

 

Add the white grape fruit juice and top it all off with the club soda. Place in the refrigerator to chill.

Once the sangría has chilled, bust out your favorite wine glasses. I like a lot of fruit in mine so I am not bashful about digging around for more berries.

Garnish the drink with some fresh mint and serve.

Homemade Crunchwrap Supreme

I've been trying to have "Taco Tuesday" every week because both my boyfriend and I love Mexican food - especially Taco Bell. One of my favorite things on the menu at Taco Bell is the Crunchwrap Supreme but it's full of calories and who knows what else, so when I found this homemade recipe- it was a no-brainer... I had to try it. Let me tell you---this melts in your mouth!

Homemade Crunchwrap Supreme Recipe:

Ingredients:

6 large flour tortillas

6 small corn tortillas (or tortilla chips)

1 pound ground beef (I use lean ground beef or you can use ground turkey)**

1 package taco seasoning

sour cream (I used fat-free/light sour cream)**

nacho cheese (or shredded Mexican blend cheese)

shredded lettuce

diced tomatoes

Directions:

Brown ground beef in a skillet, then add taco seasoning (according to package directions). Set aside.

Bake the corn tortillas in the oven at 400 degrees for a couple of minutes, until they are golden and crunchy.

Microwave the flour tortillas, one at a time (because they cool off quickly), for about 10 seconds to warm them up; this will make wrapping easier. You could also warm them up in the oven; just wrap them in aluminum foil and heat them up for about 10 minutes at 350 degrees.

Lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla. Top with some nacho cheese, or shredded cheese. Place the crunchy corn tortilla on top of the cheese/beef; spread a dollop of sour cream on top of it, then toss on some diced tomatoes and shredded lettuce.

Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise or counter-clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed. If your filling isn't entirely enclosed and you have an open spot, simply cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again. 

Spray a frying pan with cooking spray.  Carefully place the Crunchwrap, seam-side down, in the pan. Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes. Serve and enjoy.


These crunchwraps are pretty big, so I only ate half and it completely filled me up. It's all about portion control :) **

Chicken and Sun-Dried Tomato Bruschetta

When I was planning on throwing a birthday dinner for my boyfriend I asked him what he would like me to make. I could hardly finish asking him before he blurted out - Your Bruschetta....

This is one of my favorite recipes. It takes a little bit of time, but it's well worth it. Honestly, this dish can be used as an appetizer or a main dish, depending on how many people you are making it for. If it's just two people, its more than enough to take the place of a main dish. Enjoy!

Chicken and Sun-Dried Tomato Bruschetta

Ingredients:

2 skinless, boneless chicken breast halves
1 1/4 cups Italian salad dressing, divided (you can use fat-free dressing to cut down on the cals)**
4 cups fresh spinach, torn
1/3 cup crumbled feta cheese
8 sun-dried tomatoes, packed without oil, chopped (use as many as you'd like)**
3 Roma tomatoes (chopped)
1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices

Basil leaves (I use a lot of basil, brings out more flavor)**
1/4 cup olive oil (I don't brush oil on the bread, but that's just me)**

Directions:

Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator. ( I marinate overnight)**

Preheat the grill for high heat. 

Lightly oil the grill grate. Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. Cool and shred. 

In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, basil (use to taste), chopped Roma tomatoes and remaining dressing. 

Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. 

Place portions of the chicken mixture on the toasted focaccia to serve.  (This dish is great without bread, as well)**

** denotes my personal comments

Sloppy Joes

OK, so I know sloppy joes aren't the most glamorous thing to eat, but I love them. I crave these sloppy joes almost every week, but I have to refrain because I try to mix it up. These sloppy joes are so dang good and calorie-wise, they aren't that bad. I cut down on the brown sugar (usually use 1-2 teaspoons) and I always use lean beef, but of course you can use regular beef if you'd like. I also try to cut down the calories by topping the mixture over 1 piece of bread... but honestly, I think this dish is so good without any bread at all. You can serve it next to a side salad and it makes the perfect meal.

Sloppy Joes Recipe:

(makes about 4 servings)

Ingredients:

1 pound lean ground beef

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1/2 teaspoon garlic powder

1 teaspoon prepared yellow mustard ( I use regular mustard)

1/2 cup ketchup

1/2 BBQ sauce

Pinch of red pepper flakes

1 tsp of worcestershire sauce

3 teaspoons brown sugar

salt to taste

ground black pepper to taste

Directions 

In a medium skillet over medium heat, brown the ground beef, onion,
and green pepper; drain off liquids.

Stir in the garlic powder, mustard, red pepper, worcestershire
sauce, BBQ sauce, ketchup, and brown sugar; mix thoroughly. Reduce
heat, and simmer for 30 minutes (add water if needed to simmer).

Season with salt and pepper.

Apricot Chicken

When I first got into cooking, this is one of the first recipes I tried. I couldn't believe how easy it was and great it tasted. I still throw this dish together all the time, especially because I know it's one of my boyfriend's favorites.

Apricot Chicken Recipe:

Ingredients:

6 skinless, boneless chicken breast halves
1 1/2 (1 ounce) packages dry onion soup mix
1 (10 fluid ounce) bottle fat-free Catalina salad dressing
1 cup apricot preserves

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Poke holes in the chicken with a fork and place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.

Cover dish and bake for 1 hour in preheated oven.

Skinny Funfetti Cupcakes

I'm a super sweets fanatic and one of my favorite desserts are Funfetti cupcakes! I try to be as calorie conscious as I can, so when I stumbled on this recipe, I couldn't believe my eyes. I made these cupcakes this past weekend and they were a hit. All the Funfetti fans have to give this a try!

Skinny Funfetti Cupcakes Recipe:

(makes 24 cupcakes, 110 calories per frosted cupcake, 1.5 Weight Watchers Points)

Cupcake Ingredients:

1 pkg. Pillsbury Funfetti Cake Mix (just the powder, not the recipe on the box)

1 (12 ounce) can Sprite Zero 

Cupcake Directions:

Preheat oven to 350 degrees.  Line 24 cupcake tins with paper liners.  In a large bowl, combine cake mix and Sprite together.  Continue to mix until the batter is smooth without any lumps.  Pour approximately 1/4 cup of batter into every cupcake wrapper.  Bake at 350 degrees for 20 minutes.  Let cool before frosting. 

Frosting Ingredients:

1 (8 ounce) container Fat Free Cool Whip

1 (1.5 ounce) pkg. Fat Free Vanilla Jello Instant Pudding (just the powder, not the recipe on the box)

Frosting Directions:

In a mixing bowl, add Cool Whip and pudding.  Mix with a whisk by hand or an electric hand mixer until smooth.  Spread over cooled cupcakes.  Makes enough frosting for 24 cupcakes.