Mini BLT Pizzas

 

“I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.”

One of the perks about blogging is I get the opportunity to try out different products and participate in contests. This time, I had the opportunity to work with Toufayan Bakeries who carries a vast variety of products such as pita breads, pita chips, wraps, flat breads, bagels, croissants and more! I was sent 8 different flavors of pita bread and I though this recipe would work perfectly with the Classic White pita bread (the Whole Wheat would work great too). Pita bread is great because of its versatility and ability to create so many types of snacks/meals out of it! Also and most importantly, it has a great nutritional value added to them–each pita has 6 gram of protein in it and is only 150 calories.

For this creation, I was originally going to post a “BLT Sandwich” recipe using the pita bread as the “sandwich bread”. Then I wanted to add cheese to the recipe and realized a pizza was the way to go! I usually don’t like too many different toppings on my pizza—less is more to me. But not in this case. I love my bacon extra crispy so there is a ton of crunch and a lot of flavor in this. The bacon, cheese, tomato, lettuce and dressing make this combination come together and it’s pair perfectly!

Mini BLT Pizzas

Yield: 4 Servings

Mini BLT Pizzas

Pizza night just got a lot easier and delicious!

Ingredients

4 Toufayan’s Pita Bread’s (I used classic white)

½ cup tomato sauce (you may not use it all)

1/2 cup sharp cheddar cheese; shredded

4 slices of bacon

1 roma tomato; thinly sliced

4 cherry tomatoes; sliced in quarters (optional)

1 head of romaine lettuce; shredded

3 Tbsp. mayonnaise

½ tsp. olive oil

¼ tsp. garlic powder

Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees F. Place pita breads on a lined baking sheet with foil.
  2. Place strips of bacon on a cold frying pan. Do not have them overlap too much. Cook bacon low and slow. Once you hear the bacon crackle and see fat release, flip bacon with tongs. Keep flipping bacon until evenly brown. Place cooked bacon on a cooling rack layered with paper towels (so access fat can be absorbed). When bacon is cooled, crumble into pieces.
  3. Add about 1 Tbsp. of tomato sauce on each pita bread. Swirl it around until covered, then sprinkle cheddar cheese and about 3 sliced of tomatoes. Place in oven and bake until cheese is melted for about 5-10 minutes.
  4. In the meantime, in a bowl toss the lettuce, mayonnaise, garlic powder, salt and pepper until well combined. Set in fridge until pizza is ready.
  5. Once cheese has melted, top the mini pizzas with bacon, lettuce and more tomatoes! Enjoy!!! I apologize in advanced if I got you hooked on this—you can always use turkey bacon for a healthier alternative.
http://kathrynskitchenblog.com/2017/03/mini-blt-pizzas/

This pizza has all the components of one of the most popular sandwiches around—even the mayo, and I even added some olive oil to the dressing to make it even more creamy. The mayo dressing really gives this recipe a richer taste that makes all your taste buds happy.

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Chopped Chicken Salad with Asian Peanut Dressing

Asian Salads are one of my favorite mostly because of the dressing! This dressing is light and bursting with flavor. This salad makes the perfect lunch or dinner with all of the vibrant colors—you can’t help but be happy when you eat it! Despite all of the wonderful veggies and toppings of choice, the dressing is still the best part about this salad. It is creamy (hint the peanut butter), and loaded with fresh citrus, garlic and the salty-ness from soy sauce—but not too salty because I used low-sodium.

Not a fan of chicken? Top it with steak. Not a fan of meat? Top it with shrimp! You can create this salad the way you like. I used peanuts and crunchy Chow Mein noodles for an added crunch.

Chopped Chicken Salad with Asian Peanut Dressing

Chopped Chicken Salad with Asian Peanut Dressing

This salad is loaded with plenty of texture, nutrition and most of all—FLAVOR!

Ingredients

Asian Peanut Dressing:

 

½ cup creamy peanut butter

2 tsp orange zest.

½ cup freshly squeezed orange juice

2 Tbsp. rice vinegar

1 Tbsp. low-sodium soy sauce

1 Tbsp. honey

1 tsp. fresh ground ginger

1 small garlic clove; finely chopped

Salt and red pepper flakes to taste

White sesame seeds to sprinkle on top

 

Chopped Chicken Salad with Asian Peanut Dressing:

1 Tbsp. canola oil

2 skinless, boneless chicken breasts

½ tsp salt

½ tsp. black pepper

1 tsp garlic powder

¼ tsp ground ginger

1 tsp. low-sodium soy sauce

4 cups romaine lettuce; shredded  

1 red bell pepper; chopped

1 cup red cabbage; shredded

½ cup shredded carrots

¼ cup salted peanuts

½ crunchy Chow mien noodles

Instructions

  1. For the dressing:In a microwavable safe-small bowl, melt the peanut butter for 15-30 seconds until runny. Whisk in the remainder of the ingredients and whisk until all ingredients are well combined. The dressing should be slightly runny.
  2. For the Chopped Chicken Salad: Heat a medium frying pan to medium heat and add oil. Season chicken with salt, pepper, garlic powder and ginger on both sides. Add chicken to frying pan and let cook on each side until brown about 5 minutes. Add soy sauce to pan and let cook until chicken is completely cooked and not pink in the middle. Once chicken is cooked, let it rest until you are ready to mix it in with your salad.
  3. For your salad: in a medium bowl, add romaine lettuce, bell peppers, cabbage, carrots, peanuts and crunchy noodles. Dice chicken and add on top of the salad. Drizzle the fresh Asian peanut dressing and enjoy!

***Store salad dressing in an airtight container up to a week in refrigerator. The consistency may thicken—if it does, let it come to room temperature for a creamy dressing consistency and stir to combine as ingredients may saturate.

http://kathrynskitchenblog.com/2017/03/chopped-chicken-salad-with-asian-peanut-dressing/

Breakfast Yogurt Granola Cups

I received samples of Sweet Home Farm Granola and I wasn’t sure what to do with it at first. I love granola and all of the ways you can incorporate it in my recipes! I love yogurt with berries and granola in the morning for breakfast which led me into this creation. I am guilty of occasionally having ice cream for dessert..well, once I made this I wasn’t wanting my ice cream anymore. This is a healthier alternative and you don’t have to feel guilty for splurging on this tasty frozen treat!

Breakfast Yogurt Granola Cups

Serving Size: 6

Breakfast Yogurt Granola Cups

This sweet crunchy treat makes the perfect healthy snack or on-the-go breakfast!

Ingredients

2 cups of Greek yogurt; any flavor

½ cup raspberries; roughly chopped

Sweet Home Farm French Vanilla Granola

Blueberries for topping; optional

Instructions

  1. In a small bow, combine the yogurt and raspberries
  2. Line a cupcake baking pan with cupcake liners. Lightly spray with cooking spray.
  3. Spoon in the yogurt mixture into each liner. Sprinkle the tops with granola and let freeze for about a hour. You can also sprinkle on blueberries as well. Enjoy!
http://kathrynskitchenblog.com/2017/02/breakfast-yogurt-granola-cups/

Healthy Valentine’s Day Trail Mix

Surprise your sweet Valentine with this healthy treat! I was at Target aka one of my favorite stores and I couldn’t help but go down the Valentine’s Day aisle. As usual, Target had so many cute things! I wanted to make my boyfriend something this weekend and instead of baking a sweet dessert (like heart shaped Valentines Day cookies that I really wanted to make), I made this healthy trail mix! It’s perfect for any any-time snack, breakfast or a sweet treat. There is a ton of crunchy, chewy and sweet in this mix!

Healthy Valentine’s Day Trail Mix

Healthy Valentine’s Day Trail Mix

Ingredients

2 cups of Kashi® Warm Cinnamon Oat cereal

1 cup of raw almonds

1 cup of strawberry or plain yogurt covered raisins

1/2 cup less sugar dried cranberries

1 cup freeze dried raspberries

1/2 cup dark chocolate chips

1 cup of Natures Path® Mixed Berries Granola Bites

Instructions

  1. Mix all ingredients in a large bowl and enjoy with love!
http://kathrynskitchenblog.com/2017/02/healthy-valentines-day-trail-mix/

 

Crock Pot Sausage, Spinach and Bean Soup

January 2017 – Theme

Budget-Friendly Eats

How low can you go? Can you make a meal for less than $3 per serving? Whatever your budget, show us your healthy entree recipe to help keep food spending in check in 2017

I love this month’s theme the Recipe Redux has chosen to use! The New Year usually means New Year resolutions, and that usually has something to do with budgeting or saving more money than you did the previous year, right!? We all have goals that we try to reach and if you are trying to budget or cut back on the amount you spend every night for dinner this dish is a great start to save. It is so easy for money to add up and this can last you all week! Most of the ingredients for this soup is probably already in your pantry or fridge–this is a great way to make sure those ingredients don’t go to waste.

It has been raining more than usual in Monterey these past few weeks and I love it! Rainy weather means soup and cozy comfort foods. I have been on a soup kick lately and I am trying out new recipes with my crock pot. I just started to use my crock pot again because it is so convenient and easy. I wanted to make this soup on my stove and the day I planned on making it, our stove and oven stopped working (how convenient)….but I was still wanting to make soup so I used my crock pot instead. This soup can last a whole week and I like to freeze half of it so I always have soup on hand. Besides this soup being budget friendly, it is also a great hearty soup loaded with fiber, protein and plenty of vegetables!

Crock Pot Sausage, Spinach and Bean Soup

Crock Pot Sausage, Spinach and Bean Soup

This comforting soup is heart healthy, delicious and budget friendly!

Ingredients

1 Tbsp. olive oil

1 (12.8-ounce) package of chicken sausage, thinly sliced

3 cloves garlic, minced

1 yellow onion, diced

2 cups baby carrots; chopped

2 stalks celery; diced

2 (15-ounce) cans beans, drained and rinsed (I used white beans)

1/2 tsp. dried oregano

2 bay leaves

4 cups chicken broth

2 cup beef broth

Black pepper, a pinch

3 cups baby spinach

1/2 cup pastina (small pasta)

Parmesan cheese; to sprinkle on top (optional)

Crackers or bread for dunking (optional)

Instructions

  1. Drizzle olive oil on the bottom of a crock pot. Add all ingredients except for spinach and pasta.
  2. Cover crock pot and cook on low heat for 7-8 hours or high heat for 3-4 hours. During the last 45 minutes of cook time, add pasta and spinach. Stir until combined. Once cooked, enjoy with bread or crackers all week long! Enjoy!
http://kathrynskitchenblog.com/2017/01/crock-pot-sausage-spinach-and-bean-soup/

 

 

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