Phyllo Pizza with Vegetables and Cheese

It was my first experience with Phyllo dough and guess what, I loved it!! I thought using Phyllo dough for pizza was a great idea! The lightness of the dough actually made me appreciate the other flavors of the vegetables and the cheese. I had never used feta cheese on a pizza before but I really enjoyed the taste along with Mozzarella and Parmesan.

Phyllo Pizza with Vegetables and Cheese

This recipe was inspired from "My Recipes" but my recipe is a little different. If you'd like to check out the original recipe with cheese stuffed crust, please check out the link.

Ingredients:

1/2  cup  (2 ounces) shredded part-skim mozzarella
1/2  cup  (2 ounces) finely crumbled reduced-fat feta cheese
1/4  cup  (1 ounce) grated fresh Parmesan cheese
1  tablespoon  chopped fresh oregano
1/4  teaspoon  salt
1/8  teaspoon  freshly ground black pepper
10  (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray (butter flavored)
1/2 red bell pepper, cut in thin rings
3-4 brown mushrooms, sliced
1  cups  thinly sliced plum tomato
1/3  cup  thinly sliced green onions
1/4  cup  fresh basil leaves

Directions:

1. Preheat oven to 375°.

2. Combine first 6 ingredients in a bowl.

3. Using one sheet at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat each phyllo sheet with cooking spray. Repeat with the remaining sheets for more layers of phyllo. Coat top phyllo sheet with cooking spray; sprinkle with half of the cheese mixture. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with bell pepper, mushrooms and onions and the remaining cheese mixture. Sprinkle with basil leaves. Bake at 375° for 20 minutes or until golden.

 

Phyllo Pizza with Vegetables and Cheese

It was my first experience with Phyllo dough and guess what, I loved it!! I thought using Phyllo dough for pizza was a great idea! The lightness of the dough actually made me appreciate the other flavors of the vegetables and the cheese. I had never used feta cheese on a pizza before but I really enjoyed the taste along with Mozzarella and Parmesan.

Phyllo Pizza with Vegetables and Cheese

This recipe was inspired from "My Recipes" but my recipe is a little different. If you'd like to check out the original recipe with cheese stuffed crust, please check out the link.

Ingredients:

1/2  cup  (2 ounces) shredded part-skim mozzarella
1/2  cup  (2 ounces) finely crumbled reduced-fat feta cheese
1/4  cup  (1 ounce) grated fresh Parmesan cheese
1  tablespoon  chopped fresh oregano
1/4  teaspoon  salt
1/8  teaspoon  freshly ground black pepper
10  (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray (butter flavored)
1/2 red bell pepper, cut in thin rings
3-4 brown mushrooms, sliced
1  cups  thinly sliced plum tomato
1/3  cup  thinly sliced green onions
1/4  cup  fresh basil leaves

Directions:

1. Preheat oven to 375°.

2. Combine first 6 ingredients in a bowl.

3. Using one sheet at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat each phyllo sheet with cooking spray. Repeat with the remaining sheets for more layers of phyllo. Coat top phyllo sheet with cooking spray; sprinkle with half of the cheese mixture. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with bell pepper, mushrooms and onions and the remaining cheese mixture. Sprinkle with basil leaves. Bake at 375° for 20 minutes or until golden.

 

Phyllo Pizza with Vegetables and Cheese

It was my first experience with Phyllo dough and guess what, I loved it!! I thought using Phyllo dough for pizza was a great idea! The lightness of the dough actually made me appreciate the other flavors of the vegetables and the cheese. I had never used feta cheese on a pizza before but I really enjoyed the taste along with Mozzarella and Parmesan.

Phyllo Pizza with Vegetables and Cheese

This recipe was inspired from "My Recipes" but my recipe is a little different. If you'd like to check out the original recipe with cheese stuffed crust, please check out the link.

Ingredients:

1/2  cup  (2 ounces) shredded part-skim mozzarella
1/2  cup  (2 ounces) finely crumbled reduced-fat feta cheese
1/4  cup  (1 ounce) grated fresh Parmesan cheese
1  tablespoon  chopped fresh oregano
1/4  teaspoon  salt
1/8  teaspoon  freshly ground black pepper
10  (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray (butter flavored)
1/2 red bell pepper, cut in thin rings
3-4 brown mushrooms, sliced
1  cups  thinly sliced plum tomato
1/3  cup  thinly sliced green onions
1/4  cup  fresh basil leaves

Directions:

1. Preheat oven to 375°.

2. Combine first 6 ingredients in a bowl.

3. Using one sheet at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat each phyllo sheet with cooking spray. Repeat with the remaining sheets for more layers of phyllo. Coat top phyllo sheet with cooking spray; sprinkle with half of the cheese mixture. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with bell pepper, mushrooms and onions and the remaining cheese mixture. Sprinkle with basil leaves. Bake at 375° for 20 minutes or until golden.

 

Southwestern Cheddar Turkey Burger w/ Chipotle Ketchup

Oh this burger... It's amazing! The sauteed onions and the tangy and spicy chipotle ketchup add wonderful flavors to this juicy turkey burger. This recipe is healthier than most beef burgers, with only about 430 calories per serving. I loved adding sauteed onions to this burger because I don't get to eat onions so often. (My husband hates onions*)

Southwestern Turkey Cheddar Burger with Chipotle Ketchup

Adapted and changed from Cooking Light

Ingredients:

1 tablespoon olive oil

3/4 cup sliced yellow oinons

1/3 cup wheat germ

1 1/2 teaspoons chili powder

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon ground red pepper

1 - 1 1/2 lbs ground turkey (93/7 fat free)

Cooking spray

4 ounces cheddar cheese, shredded or sliced

4 rolls or buns

4 tablespoons chipotle ketchup

Directions:

Saute the onions in 1 tablespoon olive oil over medium-high heat. Season the onions with salt and pepper and saute until they are translucent, about 6-8 minutes. Add a little bit of water if the onions stick to the pan. 

Add the next six ingredients in a medium sized bowl. If you have a kitchen aid, whisk the ingredients on medium speed for 1 minute (that is what I do). If you don't, mix the ingredients with a regular mixer or with a spoon. Make 4 patties. 

Place patties on a grill or a hot flat pan coated with cooking spray. Grill about 5 minutes and turn patties over; grill 2 minutes. Divide cheese evenly over patties; grill an additional 5 minutes or until the turkey is cooked all the way through. (Grill the buns if desired)

Place one patty on bottom half of each roll; top each serving with sauteed onions and 1 tablespoon chipotle ketchup and top half of roll. 

Chipotle Ketchup

1 can green chilies (4 oz)

1 cup ketchup

2 tablespoons minced seeded chipotle chilies, canned in adobo sauce (about 2 chilies)

1/2 teaspoon ground cumin

In a medium size bowl, mix all the ingredients together.

Southwestern Cheddar Turkey Burger w/ Chipotle Ketchup

Oh this burger... It's amazing! The sauteed onions and the tangy and spicy chipotle ketchup add wonderful flavors to this juicy turkey burger. This recipe is healthier than most beef burgers, with only about 430 calories per serving. I loved adding sauteed onions to this burger because I don't get to eat onions so often. (My husband hates onions*)

Southwestern Turkey Cheddar Burger with Chipotle Ketchup

Adapted and changed from Cooking Light

Ingredients:

1 tablespoon olive oil

3/4 cup sliced yellow oinons

1/3 cup wheat germ

1 1/2 teaspoons chili powder

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon ground red pepper

1 - 1 1/2 lbs ground turkey (93/7 fat free)

Cooking spray

4 ounces cheddar cheese, shredded or sliced

4 rolls or buns

4 tablespoons chipotle ketchup

Directions:

Saute the onions in 1 tablespoon olive oil over medium-high heat. Season the onions with salt and pepper and saute until they are translucent, about 6-8 minutes. Add a little bit of water if the onions stick to the pan. 

Add the next six ingredients in a medium sized bowl. If you have a kitchen aid, whisk the ingredients on medium speed for 1 minute (that is what I do). If you don't, mix the ingredients with a regular mixer or with a spoon. Make 4 patties. 

Place patties on a grill or a hot flat pan coated with cooking spray. Grill about 5 minutes and turn patties over; grill 2 minutes. Divide cheese evenly over patties; grill an additional 5 minutes or until the turkey is cooked all the way through. (Grill the buns if desired)

Place one patty on bottom half of each roll; top each serving with sauteed onions and 1 tablespoon chipotle ketchup and top half of roll. 

Chipotle Ketchup

1 can green chilies (4 oz)

1 cup ketchup

2 tablespoons minced seeded chipotle chilies, canned in adobo sauce (about 2 chilies)

1/2 teaspoon ground cumin

In a medium size bowl, mix all the ingredients together.

Southwestern Cheddar Turkey Burger w/ Chipotle Ketchup

Oh this burger... It's amazing! The sauteed onions and the tangy and spicy chipotle ketchup add wonderful flavors to this juicy turkey burger. This recipe is healthier than most beef burgers, with only about 430 calories per serving. I loved adding sauteed onions to this burger because I don't get to eat onions so often. (My husband hates onions*)

Southwestern Turkey Cheddar Burger with Chipotle Ketchup

Adapted and changed from Cooking Light

Ingredients:

1 tablespoon olive oil

3/4 cup sliced yellow oinons

1/3 cup wheat germ

1 1/2 teaspoons chili powder

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon ground red pepper

1 - 1 1/2 lbs ground turkey (93/7 fat free)

Cooking spray

4 ounces cheddar cheese, shredded or sliced

4 rolls or buns

4 tablespoons chipotle ketchup

Directions:

Saute the onions in 1 tablespoon olive oil over medium-high heat. Season the onions with salt and pepper and saute until they are translucent, about 6-8 minutes. Add a little bit of water if the onions stick to the pan. 

Add the next six ingredients in a medium sized bowl. If you have a kitchen aid, whisk the ingredients on medium speed for 1 minute (that is what I do). If you don't, mix the ingredients with a regular mixer or with a spoon. Make 4 patties. 

Place patties on a grill or a hot flat pan coated with cooking spray. Grill about 5 minutes and turn patties over; grill 2 minutes. Divide cheese evenly over patties; grill an additional 5 minutes or until the turkey is cooked all the way through. (Grill the buns if desired)

Place one patty on bottom half of each roll; top each serving with sauteed onions and 1 tablespoon chipotle ketchup and top half of roll. 

Chipotle Ketchup

1 can green chilies (4 oz)

1 cup ketchup

2 tablespoons minced seeded chipotle chilies, canned in adobo sauce (about 2 chilies)

1/2 teaspoon ground cumin

In a medium size bowl, mix all the ingredients together.

Brazilian Rice and Beans

I had friends in college who went and lived in Brazil for a while and learned how to make this delicious rice and beans. He uses a pressure cooker to cook the beans (I am so going to go buy one!) which cuts the cooking time to about an hour. I don't have a pressure cooker *sigh* so I did it in a pot for a long time to soften the beans and thicken the broth. I definitely recommend you use a pressure cooker unless you don't mind the long cooking time. If you use a pressure cooker, you don't even have to soak the beans overnight like I did. Cool, huh? I used one grilled chicken breast but I've seen my friend use ground beef, too, which is also fantastic!! My friend uses "Santa Maria" seasoning to season the beans and it works perfectly. But here is the recipe I used, from Recipe Zarr. Enjoy!

Brazilian Rice and Beans

Adapted from Recipe Zarr 

Please click HERE to be redirected to the recipe at Recipe Zarr

Brazilian Rice and Beans

I had friends in college who went and lived in Brazil for a while and learned how to make this delicious rice and beans. He uses a pressure cooker to cook the beans (I am so going to go buy one!) which cuts the cooking time to about an hour. I don't have a pressure cooker *sigh* so I did it in a pot for a long time to soften the beans and thicken the broth. I definitely recommend you use a pressure cooker unless you don't mind the long cooking time. If you use a pressure cooker, you don't even have to soak the beans overnight like I did. Cool, huh? I used one grilled chicken breast but I've seen my friend use ground beef, too, which is also fantastic!! My friend uses "Santa Maria" seasoning to season the beans and it works perfectly. But here is the recipe I used, from Recipe Zarr. Enjoy!

Brazilian Rice and Beans

Adapted from Recipe Zarr 

Please click HERE to be redirected to the recipe at Recipe Zarr

Brazilian Rice and Beans

I had friends in college who went and lived in Brazil for a while and learned how to make this delicious rice and beans. He uses a pressure cooker to cook the beans (I am so going to go buy one!) which cuts the cooking time to about an hour. I don't have a pressure cooker *sigh* so I did it in a pot for a long time to soften the beans and thicken the broth. I definitely recommend you use a pressure cooker unless you don't mind the long cooking time. If you use a pressure cooker, you don't even have to soak the beans overnight like I did. Cool, huh? I used one grilled chicken breast but I've seen my friend use ground beef, too, which is also fantastic!! My friend uses "Santa Maria" seasoning to season the beans and it works perfectly. But here is the recipe I used, from Recipe Zarr. Enjoy!

Brazilian Rice and Beans

Adapted from Recipe Zarr 

Please click HERE to be redirected to the recipe at Recipe Zarr

Warm Orzo, Prawns, and Asparagus Salad

A while ago, I did a post asking for a healthy recipe. Many of you left me several links to healthy recipes and I appreciate them very much. I looked at all those recipes and found some really good looking recipes that I'd like to try. I bookmarked many of those links and will try them for sure! This recipe comes from Erica at "My Colombian Recipes". I changed the recipe a little bit for my diet but  it was still heavenly. Please check Erica's original recipe for a different twist with pine nuts and sugar! I had never tried prawns (or shrimp) with orzo and the combination of these two was just perfect! Asparagus was also fantastic. You must try it. It's healthy AND delicious!!

Warm Orzo, Prawn and Asparagus Salad

Inspired from "My Colombian Recipes"

Ingredients:

1 pound orzo pasta

1 bunch, roasted asparagus, cut into pieces

1 tablespoon olive oil

1 pound prawns or shrimp, peeled and deveined

1 tablespoon lemon juice, freshly squeezed or bottled lemon juice

Salt and pepper to taste

Directions:

1. Bring a large saucepan of lightly salted water to a boil. Add the orzo and cook until tender, but still firm to the bite. Drain the pasta and set aside.

2. Saute the prawns or shrimp in olive oil over medium high heat, until the prawns turn pink. Toss in the roasted asparagus (to roast asparagus, drizzle about 1 tablespoon of olive oil over the asparagus and season them lightly with salt and pepper and bake at 400 degrees F, for about 8-10 minutes, or until the asparagus are slightly softened.), cooked orzo, lemon juice, salt and pepper and stir well with a spatula and remove from the heat.

Enjoy!!

Warm Orzo, Prawns, and Asparagus Salad

A while ago, I did a post asking for a healthy recipe. Many of you left me several links to healthy recipes and I appreciate them very much. I looked at all those recipes and found some really good looking recipes that I'd like to try. I bookmarked many of those links and will try them for sure! This recipe comes from Erica at "My Colombian Recipes". I changed the recipe a little bit for my diet but  it was still heavenly. Please check Erica's original recipe for a different twist with pine nuts and sugar! I had never tried prawns (or shrimp) with orzo and the combination of these two was just perfect! Asparagus was also fantastic. You must try it. It's healthy AND delicious!!

Warm Orzo, Prawn and Asparagus Salad

Inspired from "My Colombian Recipes"

Ingredients:

1 pound orzo pasta

1 bunch, roasted asparagus, cut into pieces

1 tablespoon olive oil

1 pound prawns or shrimp, peeled and deveined

1 tablespoon lemon juice, freshly squeezed or bottled lemon juice

Salt and pepper to taste

Directions:

1. Bring a large saucepan of lightly salted water to a boil. Add the orzo and cook until tender, but still firm to the bite. Drain the pasta and set aside.

2. Saute the prawns or shrimp in olive oil over medium high heat, until the prawns turn pink. Toss in the roasted asparagus (to roast asparagus, drizzle about 1 tablespoon of olive oil over the asparagus and season them lightly with salt and pepper and bake at 400 degrees F, for about 8-10 minutes, or until the asparagus are slightly softened.), cooked orzo, lemon juice, salt and pepper and stir well with a spatula and remove from the heat.

Enjoy!!

Warm Orzo, Prawns, and Asparagus Salad

A while ago, I did a post asking for a healthy recipe. Many of you left me several links to healthy recipes and I appreciate them very much. I looked at all those recipes and found some really good looking recipes that I'd like to try. I bookmarked many of those links and will try them for sure! This recipe comes from Erica at "My Colombian Recipes". I changed the recipe a little bit for my diet but  it was still heavenly. Please check Erica's original recipe for a different twist with pine nuts and sugar! I had never tried prawns (or shrimp) with orzo and the combination of these two was just perfect! Asparagus was also fantastic. You must try it. It's healthy AND delicious!!

Warm Orzo, Prawn and Asparagus Salad

Inspired from "My Colombian Recipes"

Ingredients:

1 pound orzo pasta

1 bunch, roasted asparagus, cut into pieces

1 tablespoon olive oil

1 pound prawns or shrimp, peeled and deveined

1 tablespoon lemon juice, freshly squeezed or bottled lemon juice

Salt and pepper to taste

Directions:

1. Bring a large saucepan of lightly salted water to a boil. Add the orzo and cook until tender, but still firm to the bite. Drain the pasta and set aside.

2. Saute the prawns or shrimp in olive oil over medium high heat, until the prawns turn pink. Toss in the roasted asparagus (to roast asparagus, drizzle about 1 tablespoon of olive oil over the asparagus and season them lightly with salt and pepper and bake at 400 degrees F, for about 8-10 minutes, or until the asparagus are slightly softened.), cooked orzo, lemon juice, salt and pepper and stir well with a spatula and remove from the heat.

Enjoy!!