I am thankful for my family. What a gift from God.
I am thankful for friends joining us around the table for Thanksgiving
I am thankful for Pecan Pie and Rosemary Cornbread and friends who give me great recipes!
I am thankful for finding wonderful bloggers who share their favorite recipes. I love these cookies from Sally’s Baking Addiction. Delicious!
We love baking sweets on all occasions and love celebrating our freedom!
Sprinkles shortbread cookies...yummy! Find recipe here.
Chocolate covered Pretzels…always a winner! Find recipe here.
Red, White and Blue Chocolate covered peanuts…perfect combo! Find recipe here.
Rice Krispie Treats…these are so cute! Find recipe here.
My daughter found this recipe and thought it was so cute, so she made these as well.
Rice Krispie Treats!
…like a big Pizza Pie
My daughter, Claire, loves Pizza! She loves all Italian food, but Pizza is her absolute favorite. She wanted to make a healthier version of this wonderful slice of heaven.
I found a recipe from The Skinnytaste Cookbook made with Lavash bread and homemade marinara sauce.
This recipe is low cal and tastes great. My daughter went back to college and made it the next night as well. I posted the recipe from Gina’s website here Lavash Bread Pizza and below as well. You can find it at the top of this post also. Enjoy!
Lavash Flatbread Pizzas
Servings: 2 • Serving size: 2 squares • Old Points: 4 pts • Points+: 5 pts
Calories: 191.8 • Fat: 4.7 g • Protein: 12.2 g • Carb: 23.9 g • Fiber: 1.4 g • Sugar: 1.4 g
- 9×12″ lavash flatbread
- olive oil spray
- 3 tbsp marinara sauce
- 2 oz reduced fat shredded mozzarella
- pinch dried oregano
- 2 tbsp fresh basil
Preheat oven to 450°. If you have a pizza stone, heat it as well.
Spray lavash lightly with oil then top with sauce. Too much sauce will make the bread soggy so don’t over-do it.
We have been cooking out of our new cookbook for the last couple of weeks: The SkinnyTaste Cookbook. Sounds delicious, I know. I am discovering on many of the recipes, there are a lot of ingredients and I am always tempted to take shortcuts. Since I have never been a detail person, shortcuts are easy for me. This became more evident in my first few years of marriage. I learned to sew and make curtains for our home. They looked professional, from afar, but I would never want someone to look at the detail work on the other side, or see if the seams were perfectly straight! I think I have the same attitude in cooking. When it says “one tablespoon” does it really mean exactly one tablespoon, or can I eyeball it? And if I don’t like an ingredient, can I just leave it out? What difference does it really make?
I discovered it really does make a difference! It’s just sometimes I don’t want to chop, dice, sautè, cream, etc. And I don’t want to purchase 5 seasonings just for one little teaspoon of each. I just want it to be done! Like the day I realized that my baked beans tasted amazingly better when I added all the onions and peppers that I was always eliminating. All those seasonings and flavors make a difference, who knew??? 🙂
Below are some of our favorite recipes we have tried from this cookbook. Everything has been tasty so far and thankfully we are discovering we can make a delicious, healthier version of some of our favorites. While there is certainly lots of dicing, chopping, a teaspoon of this and a teaspoon of that and usually a quick run to the store, it is well worth it. Especially the time spent with my girls in the kitchen talking and laughing as we are figuring out these new meals together.
Olivia chose to make the Western Omelette. Very tasty and easy to grab and heat up in the morning.
Watch those fingers!
Teriyaki-Glazed Pork Chops with Pineapple Salsa
Cubano-Style Stuffed Pork Tenderloin
We also made Buttermilk Oven “Fried” Chicken and Skinny Chicken Parmesan, but I forgot to take pictures! Everyone loved both of these dishes and we will certainly make them again soon.