1 thin 23cm pizza base (dinner plate size)
2 tablespoons Smokey BBQ Sauce
1 cup baby spinach leaves
½ large red onion, finely chopped
4oz cooked or BBQ chicken breast, thinly sliced
½ small red pepper, seeded and diced
6 large cherry tomatoes halved
½ cup grated reduced-fat mozzarella cheese
basil leaves, to serve
Preheat oven to 400 degrees.
Spread BBQ sauce evenly over pizza base.
Top with spinach leaves, sliced onion, chicken, pepper strips and cherry tomatoes.
Sprinkle with cheese and place on a baking tray, pizza stone or wire rack.
Bake for 10 minutes until cheese is melted then cover with foil to prevent burning.
Bake for a further 5 minutes until base is crisp.
Sprinkle with roughly torn basil leaves on top to serve.
Pam cooking spray
1 large onion, peeled and diced
1 pound lean ground turkey
2 teaspoons ground cumin
1 teaspoon smoked paprika
2 tablespoons BBQ sauce
1 medium zucchini, grated
1 red pepper, finely diced
1/2 cup frozen corn kernels
1 can diced tomatoes
1 can no salt black beans beans, rinsed and drained very well
12 wholegrain or reduced-fat tortillas or soft wraps (20cm)
2 cups grated cheese
3 small tomatoes, diced
6 large lettuce leaves, shredded
3 green onions, trimmed, chopped
Spray a large non-stick saucepan with Pam and place on medium to high heat.
Cook onion for 3 minutes, stirring occasionally.
Add ground turkey and brown for 5 minutes, stirring to break up lumps.
Mix through cumin, smoked paprika and season with pepper; cook for 1 minute until fragrant.
Add BBQ sauce, stir well to combine then add zucchini, pepper, corn kernels, tomatoes and black beans.
Simmer uncovered for 20 minutes, stirring occasionally until thickened.
Heat tortillas in the microwave for 1 minute on high, or according to packet instructions.
Place 2 tortillas on each plate. Using a slotted spoon to remove excess sauce, top each tortilla with ½ cup ground turkey mix and sprinkle with cheese. Add tomatoes, lettuce and spring onions then roll up.
2 bacon slices
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
4oz pumpkin, peeled and chopped
1½ cups water
2 cups pasta (macaroni, penne, shells or spirals), cooked according to instructions on box and drained
1 medium zucchini, chopped
2 tablespoons Parmesan cheese, finely grated
freshly ground black pepper
1/2 cup dried breadcrumbs
parsley for garnish (optional)
Preheat oven to 400 degrees.
Heat a small non-stick fry pan over high heat. Add the bacon and cook for 3 minutes until crispy. Set aside.
In a large pan, heat the olive oil over a medium heat, add the onion, garlic and cook until soft.
Add the pumpkin and 1½ cups of water to the pan and allow pumpkin to cook until soft.
Remove from heat and blend until smooth.
Stir through the cooked pasta, pumpkin, bacon, zucchini and half the parmesan cheese and freshly ground black pepper.
Pour the mixture into a baking dish, spread with remaining parmesan and breadcrumbs.
Cook in oven for 15 minutes or until top is golden and crunchy.
Garnish with parsley and divide among bowls.
WEDNESDAY OYS RECIPE OF THE WEEK
1 teaspoon canola oil
1 onion, chopped
3 cloves garlic, chopped
2 teaspoons ground cumin
2 teaspoons curry powder
3 cups pumpkin, peeled and chopped into cubes OR IF YOU ARE BASIC LIKE ME JUST USE A CAN OR PUREED PUMPKIN LOL
1 small sweet potato, peeled and chopped into cubes
2 medium potatoes, peeled and chopped into cubes
1 apple, peeled, cored and quartered
1 teaspoon reduced-salt vegetable stock
4 tablespoons low-fat natural or Greek yogurt, to serve
4 slices multigrain bread, to serve
Heat oil in a large pot and fry onion, garlic, cumin and curry powder for 2 minutes.
Add the rest of the ingredients and simmer for 10 minutes or until the vegetables are just soft.
Use a stick blender, normal blender or food processor to blitz the soup till smooth.
Add more water if you prefer a runnier soup.
Serve with a slice of toast and a spoonful of yogurt.
Halloween Boo Brownie Pops
1/4 cup butter
1 1/2 cups sugar
1/2 cup cocoa powder
1 tsp vanilla essence
1 pinch salt
1 cup flour sifted
1 tsp baking powder
1/2 cup white chocolate chips
1/2 cup melted white chocolate
1 sheet black fondant icing
STEP 1 Melt the butter in a medium saucepan.
STEP 2 Stir in sugar, cocoa, vanilla and salt.
STEP 3 Remove from heat and allow to cool.
STEP 4 Quickly whisk in the eggs.
STEP 5 Fold through sifted flour and baking powder.
STEP 6 Mix in white chocolate chips.
STEP 7 Spoon the mixture into a greased and lined 18 x 28cm slab tin.
STEP 8 Bake at 350 for 25-30 minutes, then allow to cool.
STEP 9 Cut the brownie into ghost shapes using a cookie cutter.
STEP 10 Melt white chocolate in a heat proof bowl over boiling water, and then pour into a squeeze bottle once completely melted.
STEP 11 Cover the tips of the icy-pole sticks with the melted white chocolate, then insert into the bottom of each ghost brownie to create a pop.
STEP 12 Use the rest of the melted white chocolate in the squeeze bottle to draw the ghost shapes on top of the brownies.
STEP 13 Cut tiny eyes and mouth shapes in the black fondant icing and then place on top of the white chocolate while still wet to complete the pops.
1 cup pumpkin, peeled and cut into small chunks
Half head of cauliflower, cut into florets
1 zucchini, chopped
1 large onion, diced
2 large potatoes, peeled and diced
6 cups chicken stock*
½ cup milk
Combine pumpkin, cauliflower, zucchini, onion, potato and stock in a large pot.
Cover and cook over gentle heat for 25 minutes or until vegetables are tender.
Remove from heat add in milk and puree in a blender until smooth.
These are the bomb 💣💣💣
16 rice paper wrappers
2 cos lettuce leaves, shredded
50g snow pea sprouts
1 medium carrot, peeled, grated
1 cucumber, cut into short, thin sticks
1/4 red cabbage, finely shredded
1 1/2 cups barbecued chicken, shredded
1 mango, peeled, cut into short strips
60g unsalted roasted cashews, chopped
1/3 cup sweet chilli sauce
1 lime, juiced
Make dipping sauce: Combine sweet chilli sauce and lime juice in a bowl. Set aside.
Arrange all the vegetables and meat in bowls or plates ready to select from.
Fill a shallow dish with warm-hot water.
Dip 1 rice paper wrapper into water one at a time until softened.
Place on a chopping board.
Place lettuce along 1 edge of rice paper. Top with sprouts, carrot, cucumber, cabbage, chicken, mango and cashews.
Fold in edges and roll up to enclose filling.
Cover with a damp tea towel. Repeat with remaining ingredients.
Serve with dipping sauce.
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