Grilled Pizza

Last night, after Chris and I returned from our weekend in St. Louis, we decided to try grilling a pizza for dinner. It turned out really well! Here's how we did it:

Roll out pizza dough and then brush vegetable oil on both sides of the dough. *You must use vegetable oil, not olive oil, because it will cook at a higher temperature and can handle the heat of the grill.
Put dough on grill for a few minutes and then flip it onto the other side to cook the other side of the dough. This part you just have to eyeball until you think the crust is cooked pretty well through. While grilling the crust, heat up pizza sauce in a pan on a stove.
When the crust is pretty much done, lay a sheet of tin foil on the grill and put the crust on top of the foil (this will keep it from being over-cooked/burnt). Spoon on the pizza sauce and then add a layer of mozzarella cheese on top. I also clipped some fresh oregano from our herb garden and chopped it up and sprinkled it on top of the cheese.

Let that grill for a few minutes until the cheese is melted.

And dinner is served!

Less Than 3 Months to Go

So there is less than 3 months to the wedding and I finally bought my dress last Saturday. (Thank you Michi and Sarah for all of your help with that!!)

There is zero wiggle room in this FANTASTICLY awesome dress I bought which means super healthy eating for the next three months. Which also means, no more Goat Cheese Medallions. :(

Luckily the Logan Square Farmer's Market is open every Sunday to supply me with fresh fruits and veggies. I enjoy organic strawberries in my morning bowl of Oatmeal and a fresh spinach or mixed greens salad as an afternoon snack. This week I was able to slice up a cucumber to go on top!

So I mostly eat the same thing day in and day out, which makes my blog a bit boring, but I will try to post some light, tasty treats for those who are also watching their waistline this summer.

First up, the beer had to go. My drink of choice is now an Arnold Palmer. I make my own sun tea (no calories and full of good anti-oxidants) and I mix in a bit of lemonade. 3/4 part tea, 1/4 part lemonade. serve on ice. :)

Goat Cheese Medallions

Yesterday was the first day the farmers market was open in Logan Square. Summer is officially here! Chris and I took our puppy Fred over and did our weekly shopping. Last night we dined on 99% local, organic foods: grilled pork chops, arugula salad with cucumber, cherry tomatoes and feta, and goat cheese medallions dipped in a warm marinara sauce.

Chris and I have ordered this goat cheese appetizer at a couple of restaurants and LOVE how they taste! So I decided to try it out myself and they turned out fantastic! We used chive goat cheese which we bought at the market. Yum!

1. Preheat the oven to 425 degrees.
2. Divide the coat goat cheese into 8 rounds.
3. Wisk together in one bowl an egg white, salt and pepper.
4. Pour bread crumbs into a second bowl (I used oat bread which I tore into small pieces with my hands)
5. Bread the cheese by first dipping each round into the egg and then into the crumb mixture, dusting off the excess between each step.
5. Arrange the 8 breaded goat cheese rounds on a parchment-lined baking sheet and drizzle with just a touch of olive oil over the top. Bake for 10-12 minutes, until the crust is crisp, and the cheese oozing.

Super easy and amazingly delicious!

Goat Cheese Medallions 5 out of 5 Spoons

Low Fat Ranch Chicken

Thanks to Sarah for passing along this recipe to me! Chris and I made this last night, along with a side salad of mixed greens and blueberry shortcake for dessert. Yum!

¼ cup fat free ranch dressing
½ cup corn flakes – crushed (we used Special K, b/c that's all we had)
spices of choice (parsley, garlic powder, onion powder, etc.)
salt (optional)
PAM

Preheat oven to 350°

Mix spices, salt and corn flakes in a bowl and set aside.

Spray cooling rack with PAM. Put chicken on rack on a cookie sheet.

Dip chicken in FF ranch dressing.

Roll chicken in corn flake mixture.

Lay chicken on cooling rack (on cookie sheet)
Cook until chicken is done, about 45 minutes.

Makes 4 portion
4.5 WW points each.

Low Fat Ranch Chicken: 5 out of 5 spoons