Simple, sweet dressing

When I started doing sugar free I really missed having a fruity sweet dressing occasionally for my green salad. The other day I was watching Rachel Ray and she inspired this no sugar super tasty dressing. It is only 1/3 Olive Oil so you get more bang for your fat too! This is thick and really sticks to your lettuce. Lee loves it (and he is not a big one for sugar free stuff :). You can switch this up with any sugar free jam and any vinegar....Enjoy!

1 part balsamic vinegar
1 part EVOO
1 part simply fruit 100% fruit strawberry jam

Melt the jam without the lid a bit in the microwave. Blend all ingredients.

Brick Chicken and Ratatouille

We are deep into veggie season and are loving it. I made this the other night and it was an all around hit (even with the 2 year old that A. dressed herself and B. fed herself and C. insisted on a picture). The chicken is moist and we fought over the leftover veggies. If you didn't want to you could serve this without a starch.
The chicken is based on Guy Fieri's Brick In the Wall Bird I didn't bother with the salsa verde. The chicken was moist and tender. I was AMAZED at all the fat that came out of the chicken. I didn't use a whole bird I used leg quarters that I got on a great sale. I also didn't use a brick I didn't have one. I took my stock pot and put it on top and then filled that with free weights :) It worked fabulous. I loved the crisp on the outside! It tasted fried (without flour). It was super moist which was surprising for all the fat that came out.

I don't think it was a true Ratatouille. To me it seemed like just a bunch of roasted veggies. Maybe I just liked the combo. I didn't understand why she had you saute the onions. Nothing is better then roasted onions. I threw all the veggies on a silpat lined pan. I put them all in 1/2 inch chunks except for the roma tomato's which I sliced. I tossed with a TAD bit of EVOO, kosher salt, and thyme (I did not have the marjoram either). I actually forgot to put on the vinegar too....come to think of it is probably nothing like ratatouille....although I LOVED it! Here is Ann's recipe if you would like to give it a try. Most important don't leave out the eggplant....it makes it!

Cauliflower Crust Pizza

photo from Eat.Drink.Smile.

Without flour I am left without PIZZA! My family really enjoys pizza including me. It is up there as our favorite meal. I was a little excited when I saw this. It was worth a try. Here is her recipe. I made some revisions (of course). First of all I tried to just cook 1 cup of the riced cauliflower. By 8 minutes it was burnt to nothing. The second time I did a cup and a half which was about 4 ounces in weight and I cooked it for about 3 minutes. Perfect. Second I can't pull off the calories for 1 to 1 cheese to cauli. I did only a little over an ounce of mozzarella and the whole egg (although next time I think I will only do 1/2 the egg). Also, pan spray was not enough...next time I will cook it on a silpat so I don't loose an ounce :) I put sauce, roasted tomatoes, and basil on top with a touch more of cheese. It was REALLY good. You don't taste cauliflower (although I really like cauli). Lee took a little bite and liked it too!

Holden's Golden Salsa

Lee and I want to love canned salsa but just have not up until now. We have really struggled with the flavorless mush we usually get. This year I have had 3 people tell me they have the "best" salsa recipe. Being the student I am Lee and I tried all 3. Jamie Holden truly has the BEST salsa recipe. Lee and I bottled another 19 jars after the last batch....just to last us :) Lee and I named it Holden's Golden because it will pretty much be treated like gold when they get low!

Jamie Holdens Golden Salsa
3 small cans tomato paste (I really think this is the secret!)
20 tomatoes (I used 25 romas)
1 green pepper (I used one small one and one small yellow one)
2-4 hot peppers (I used 4 jalapenos)
4 onions (mine were big so I did 3)
1 T garlic (I minced about 6 cloves)
1 c cilantro
3 T sugar (you can sub steevia)
2 T salt
1 t pepper (I didn't bother)

Chop the tomatoes pretty small. Put in a colander and get some of the juice off. I press on it a bit.
Chop everything else up pretty small. Put it all in a big pot. Bring to a boil then turn down to medium. Cook for 30 minutes. Put 1 Tbsp lemon juice in each jar. I honestly just used bottled. I was lazy. Add salsa to the jar while still hot. Process in a water bath for 20 minutes. She said it makes 12-14 pints. We made her recipe 3x and never got more then 10.

PB Banana Shake

This is a heavenly treat for me. I have it with my breakfast sometimes. It is healthy, cold, and delicious!
Blend:
1 frozen banana
1 banana
4 ice cubes
8 oz milk
1 oz sugar free peanut butter

You can add Steevia if you want. I think it is great just how it is! I have also been known to add a touch of cocoa powder if I am needing a little chocolate!

Roasted Tomato Spaghetti

Oh how I love garden time! We are living right now in the land of plenty. Even though we couldn't have a great garden this year we have had access to plenty of fresh stuff. Lee said this was hands down the best spaghetti he ever had and not a drop came out of a can. To make the sauce I used this method on Our Best Bites. I did 2 cookie sheets full, cut way back on the evoo and added 2 course chopped onions and 2 chopped red bells. I cooked it for 2 hours at 350. When it was done I put it in a pan and took my immersion blender to it. Right before I served it I threw a handful of minced fresh basil.
For the meatballs I used 8 oz ground beef, 8 oz ground sausage, 6 oz cottage cheese blended up and an egg (no breadcrumbs). I mixed in 1 Tbsp Italian seasoning. I made them a bit flat to keep them from crumbling. I browned them on each side then baked for 20 min at 350.
I ate mine on a bed of "peeled" zucchini that I sauteed in Pam spray. Deliciouso!