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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Pizza Lovers Weight Control Tip

Published by: Sarah

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  • Feb
  • 16

I heard this on the John Tesh radio show (94.9 out of Portland, ME) the other night & wanted to share. If you eat 2 slices of deep dish pizza you are consuming over 900 calories. BUT, if you eat 2 slices of thin crust veggie pizza you are consuming only 360 calories. Thin crust […]

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I heard this on the John Tesh radio show (94.9 out of Portland, ME) the other night & wanted to share.

If you eat 2 slices of deep dish pizza you are consuming over 900 calories. BUT, if you eat 2 slices of thin crust veggie pizza you are consuming only 360 calories. Thin crust to thin out! Personally, I prefer thin crust to deep dish.

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Grilled Veggie Flatbread Pizza

Published by: Sarah

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  • Jan
  • 3

This is a great way to use up leftover grilled or roasted veggies; AND it’s low in fat and cholesterol! For the Veggies 2 Red Bell Peppers, seeded & diced 2 Red Onion, rough chopped 1/2 head Cauliflower,  broken into flowerettes 2 Zucchini, diced Good Olive Oil Salt & Pepper Season veggies with salt, pepper & […]

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This is a great way to use up leftover grilled or roasted veggies; AND it’s low in fat and cholesterol!

For the Veggies
2 Red Bell Peppers, seeded & diced
2 Red Onion, rough chopped
1/2 head Cauliflower,  broken into flowerettes
2 Zucchini, diced
Good Olive Oil
Salt & Pepper

Season veggies with salt, pepper & coat well with oil.
Grill until tender or roast @ 400 degrees for 30 minutes on a sheet pan.

For the Flatbread Pizza
1/2 c. Roasted Garlic, chopped fine
2 Ultra Thin Pre-made Pizza Crusts (I use Mama Marie’s)
1 1/2 c. Pizza or Spaghetti Sauce
2 c. Low Fat Pizza Cheese Blend.
Grated Parmesan
Dried Oregano

Preheat oven to 425 degrees.
Place crusts on wire mesh pizza pans.
Bake 8 minutes.
Remove crusts from oven & turn over.
Combine garlic with veggies.
Build eachpizza as follows: 3/4 c. sauce, 1/2 c. cheese,  sprinkle with Parmesan, 1 1/2 c. veggie/garlic mixture, 1/2 c. cheese, more Parmesan & finish by crushing a good amount of oregano over the top.
Bake 10 minutes.
Serve immediately.

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Caprese Style Pizza

Published by: Sarah

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  • Apr
  • 28

One (12”) Ultra Crispy Pizza Crust EVOO 2 Roma Tomatoes, sliced thin 6 oz. Fresh Mozzarella Fresh Asiago Cheese Pinch Dried Oregano 3 lg. Basil Leaves, sliced thin Salt & Pepper, to taste Preheat oven to 425 degrees. Bake crust upside down on a mesh pizza round for 5 minutes. Remove & turn over. Brush […]

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One (12”) Ultra Crispy Pizza Crust
EVOO
2 Roma Tomatoes, sliced thin
6 oz. Fresh Mozzarella
Fresh Asiago Cheese
Pinch Dried Oregano
3 lg. Basil Leaves, sliced thin
Salt & Pepper, to taste

Preheat oven to 425 degrees.
Bake crust upside down on a mesh pizza round for 5 minutes.
Remove & turn over.
Brush with EVOO.
Arrange tomatoes on crust.
Top with Mozzarella.
Freshly grate the Asiago over tomatoes & mozzarella.
Crush the oregano over the top & sprinkle with basil threads.
Season with salt & pepper.
Bake 10 minutes.
Slice & serve immediately.

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Spinach & Artichoke Flatbread with Tomato Basil Bruschetta

Published by: Sarah

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  • Mar
  • 31

For the Flatbread: 3 T Butter 3 T Flour 2-2½ c. Fat Free Half & Half, divided 1 c. Gruyer Cheese, shredded 1 c. Pecorino Romano, shredded 1 (10 oz.) Frozen Chopped Spinach, thawed & drained 1 (15 oz.) can Artichoke Hearts, quartered Salt & Pepper to taste 10 slices Provolone, divided 1 pkg.  Mama […]

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For the Flatbread:
3 T Butter
3 T Flour
2-2½ c. Fat Free Half & Half, divided
1 c. Gruyer Cheese, shredded
1 c. Pecorino Romano, shredded
1 (10 oz.) Frozen Chopped Spinach, thawed & drained
1 (15 oz.) can Artichoke Hearts, quartered
Salt & Pepper to taste
10 slices Provolone, divided
1 pkg.  Mama Mary’s Ultra Thin & Crispy Pizza Crusts

Preheat oven to 400°.
Cook the crusts on mesh pizza pans on the center rack for 8 minutes.
Turn over & cook another 2-3 minutes.
MEANWHILE:
Over medium hi heat, melt butter & whisk in flour.
Slowly add 1½ c. half & half.
Whisk until thickened.
Stir in cheeses.
Cook & stir until cheese is melted.
Add remaining half & half until desired consistency is met.
Stir in spinach & artichokes
Turn off the heat.
Top prebaked crusts with your cheese mixture, spreading to the edges.
Top each with 5 slices provolone.
Return to oven & bake 10 minutes.
Meanwhile make Bruschetta.

For the Bruschetta:
2 Roma Tomatoes, seeded & diced
1 sm. Shallot, chopped
2 lg. Basil Leaves, chiffenade
1 tsp. Good Fruity EVOO
Drizzle of Balsamic Vinegar
Salt & Pepper

Stir together all ingredients & let sit while flatbread bakes.
Top flatbread with the bruschetta when it comes out of the oven.

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