Clean Eating Coconut Brown Rice (OAMC)

Makes 8 servings, ¾ cups each
I love coconut and I love brown rice so you know Coconut Brown Rice is right up my alley :) This a a supremely delectable side dish that is not overpoweringly coconut. It makes for a nice change from regular brown rice (although if you make your brown rice like THIS it’s certainly not just regular!) but is just as easy to cook.

The idea for this recipe came from THIS post from the fabulous Gluten Free Girl but she made hers in a rice maker and I don’t have one of those. I know, you can’t believe there’s a kitchen appliance I don’t own since I’m ALL ABOUT my kitchen appliances doing the work for me. If you are lucky enough to have a rice maker, follow her instructions. If not, here’s how you can rock some pretty tasty whole grains using the oven method :)

Ingredients:

• 2 cups brown rice (Gluten Free Girl uses basmati)
• 1/2 tsp curry powder
• 1/2 tsp ground ginger
• 1/2 tsp kosher salt (1/4 tsp regular salt)
• 1 teaspoon cracked black pepper (I use 1/2 tsp because I’m wimpy and I think pepper is spicy)
• 1 cup light coconut milk
• Juice of 1 medium-sized lime (about 2 Tbsp)
• 2 Tbsp coconut oil
• 2 cups water

ONE: Preheat oven to 375. Combine rice with curry powder, ginger, salt and pepper; spread in a medium sized baking dish (I use my big oval Corningware). Stir in lime juice.

TWO: In a small saucepan, combine water, coconut milk, and coconut oil and bring to a boil.

THREE: Pour water mixture over rice (don’t stir!) and cover baking dish tightly with a double layer of foil (I use the glass lid that came with my Corningware so I can skip the foil). Bake 1 hour or until rice is tender.

FOUR: Remove dish from oven and fluff rice with a fork. Cover with a dish towel and let stand 5 minutes. Uncover and let stand another 5 minutes before serving

Freeze leftovers in ¾ cup portions using the medium/large portions method to feed your freezer stash.

NUTRITION INFO:

Per ¾ cup serving - 273 Calories (107 Calories from Fat), 11.9g Fat, 9.5g Saturated Fat, 0mg Cholesterol, 154mg Sodium, 38.5g Total Carbohydrates, 2.4g Dietary Fiber, 1.1g Sugars, 4.3g Protein, 0% DV Vitamin A, 3% DV Vitamin C, 2% DV Calcium, 8% DV Iron

:)

Clean Eating Whole Grain Chocolate Chip Pancakes (OAMC)

Makes 10 servings, 2 pancakes each
I based this recipe on my friend Martha’s mom, Danette’s, Honey Oatmeal Pancakes. Pretty much everything Danette makes ends up delicious but these are seriously awesome. The only thing that could make them better would be if Danette came to my house and cooked them for me. But no, she wants to spend all of her free time seeing her own daughter and grandkids. The nerve ;-) Thankfully, these freeze ridiculously well so I can pull them out any old time and have delicious homemade pancakes without having to even look at the griddle. (But Danette, if you decided to come visit and wanted to make me some pancakes I certainly wouldn't stop you!)

My boys chow them down without syrup or anything. I quadruple the recipe and make 4 batches at once. I’m not going to lie, it takes a while. But most of the time is just waiting around for them to cook instead of doing anything hands on. I’ll make the first batch and we’ll eat them as we go and then, for the rest of them, I’ll set a timer and do other stuff while they’re cooking.


In the end we have 80-90 totally awesome pancakes which means lots of super fast, easy, and healthy breakfasts that the boys will feed themselves relatively quickly (why do toddlers eat so slowly?!?!?!). This is my go-to breakfast to give them when we need to get out of the house quickly in the morning and I’m rushing around getting all of our stuff ready. For the boys I pop them into the microwave or toaster oven quickly but Matt literally eats them frozen in the car on the way to work. He says it’s like a big, cold cookie. Better than stopping for donuts, right?

Ingredients:

• 1 cup whole wheat flour
• 1 cup rolled oats
• 1/2 cup wheat germ
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 cup honey/sucanat/agave
• 1 1/2 cup milk
• 1/3 cup oil (I use Extra Virgin Olive Oil or Coconut Oil)
• 1 egg (could do 2 egg whites)
• Chocolate Chips (I guess technically chocolate chips aren't Clean since they tend to have white sugar in them. You could use carob chips or blueberries or bananas or something instead. I'm okay with the little bit of sugar from the chocolate since the rest of the pancake is so healthy and my boys think it's a really special treat. But I'm kind of obsessed with chocolate so I'm a little biased)

ONE: Combine all ingredients except for chocolate chips in large bowl. Mix well.

TWO: Pour batter by the 1/4 cupful onto hot griddle (I have an electric griddle and I set it to 350. Regardless of what type of griddle/pan you use, a good rule of thumb is that it's preheated when you flick a drop of water onto the surface and it imediately sizzles and dances around).

THREE: Drop 6 or 8 chocolate chips on each pancake in a circle with one in the middle. (I do it this way instead of mixing them into the batter because then I can space them out so each bite has just enough chocolate to seem indulgent. Plus everyone’s pancake has the same number of chocolate chips and no one fights for a particularly chocolatey one… Matt.)

FOUR: When the top is bubbly and almost set, flip and cook another minute or so until both sides are golden brown. (I could NOT make pancakes until after I had kids because I was never patient enough to wait for the bottom to be set before trying to flip them. Same thing with omelets. Apparently having two kids has made me more patient. Go figure.)

Freeze leftovers using the flash freeze method to feed your freezer stash.

NUTRITION INFO:

Per Serving (2 pancakes) -  267 Calories (109 Calories from Fat) 12g Total Fat, 4g Saturated Fat, 23mg Cholesterol, 210mg Sodium, 34g Carbohydrates, 2g Dietary Fiber, 16g Sugar, 6g Protein, 2% DV Vitamin A, 1% DV Vitamin C, 14% DV Calcium, 11% DV Iron

:)

Clean Eating Classic Vegetarian Tacos (OAMC)

Makes 4 Servings, 3 Tacos Each
I'm not kidding when I say this is one of the top 5 things I have EVER eaten. I first tried this recipe when I was recipe testing it for Clean Eating Magazine. You can find it in the April/May 2011 edition with a quote from yours truly on page 58 :) I made it again a few months ago for some other moms at my MOMS Club's Fit and Frugal Meeting. All the moms loved it but the best part was that literally every child there ate it happily and asked for more. It's almost completely vegetables and they all scarfed it down!

The first time I made it for Matt and the boys, Matt had already finished his second one when he asked me what type of meat I used since it was so moist and tender. I wish I could have taken a picture of his face when he found out it was mushrooms and cauliflower, two of his least favorite foods. Priceless.

The other absolutely phenomenal thing about this recipe is how well it freezes. I triple or quadruple the recipe and freeze it in individual portions (3 tacos worth). It is so quick to heat some corn tortillas in a dry skillet for a few seconds while microwaving the filling. SOOOO GOOOOD!!

INGREDIENTS:

• 2 tsp olive oil
• 1 small onion, diced small (1½ cups)
• 2 large cloves garlic, minced
• 1 lb cremini mushrooms, stems trimmed, roughly chopped into small pieces (I use Portabella)
• 1 cup cauliflower florets, roughly chopped into small pieces
• 3 tbsp tomato paste
• 2 tsp chile powder
• 1 tsp ground cumin
• ½ tsp sea salt
• ½ tsp fresh ground black pepper
• 1 cup frozen corn kernels
• 12 small corn tortillas
• 5 large Romaine lettuce leaves, sliced into ¼-inch strips
• ½ avocado, pitted, peeled and cubed
• ½ cup grated low-fat cheddar cheese
• ¼ cup low-fat sour cream

ONE: In a large, high-sided skillet, heat oil on medium-high. Add onion and sauté for 5 minutes, until it begins to soften. Stir in garlic and sauté for 30 more seconds.

TWO: Add mushrooms and cauliflower and stir constantly for 2 minutes, until vegetables start to release water and shrink. Continue to cook, stirring occasionally until mushrooms are about half their original size and cauliflower is fork tender, about 15 minutes.

THREE: In a small mixing bowl, whisk together tomato paste, ¼ cup water, chile powder, cumin, salt and pepper. Add to mushroom mixture along with corn. Stir to combine, then cover. Reduce heat to medium-low and simmer for 15 minutes.

FOUR: Warm tortillas over the flame of a gas stove or in a warm oven (I plop them in a dry skillet over medium high heat and warm them for about 20 seconds a side one by one). To assemble tacos, fill each tortilla with ¼ cup mushroom filling. Top with lettuce, avocado, cheese and sour cream, dividing evenly.

Freeze leftover filling in 3/4 cup portions using the medium/large portion method to feed your freezer stash.

NUTRITION INFO:

Per serving, 3 tacos each including garnishes - 379 Calories, 12g Total Fat, 3g Saturated Fat, 58g Total Carbohydrates, 10g Dietary Fiber, 8g Sugars, 15g Protein, 394mg Sodium, 11mg Cholesterol, 37% Vitamin C, 45% Riboflavin

:)

Clean Eating Sweet and Savory Turkey Cheddar Meatballs in the Crockpot (OAMC)

Makes approx 35 meatballs
My mouth is watering right now just thinking about these. They are my personal favorite. They are so good that I want to make them and go door to door to share them with everyone in a ten mile radius, LOL :) Not only are they delicious but they combine a lean protein with a green veggie AND an orange veggie. What more could a mother want?! Plus my kids get really excited because they have raisins in them and they feel like dinner involving raisins is just the coolest thing ever. I got the idea for these meatballs from THIS totally awesome crockpot blog.


These are one of my top go-to items for a quick and easy dinner. I serve them crumbled into a bowl of brown rice and they are so moist and tender that you don’t need any type of sauce. I scoop a cup of rice from my freezer stash, plop 3 or 4 meatballs on top, microwave for a minute and a half and presto, a complete meal :)

Ingredients: (Can be doubled... which I do every time because otherwise I am immediately bummed that we've eaten half of them. I like seeing a big bag of meatballs in the freezer.)

• 1 ½ pounds 93% lean ground turkey
• 1 tsp kosher salt OR ½ tsp sea salt
• ½ tsp ground black pepper
• 1 cup diced onion
• 1 tsp cinnamon
• 1 cup mashed cooked sweet potato
• 1 ½ cups pureed broccoli *
• ½ cup shredded sharp cheddar cheese
• ½ cup raisins

*If you are making a small batch of pureed broccoli for this recipe and you are using a blender instead of a food processor (especially if your blender isn’t very good…Mom), you can add one or two egg whites to the broccoli for easier pureeing. Broccoli is sometimes hard to puree without adding liquid but adding water will make the meatball mixture very sloppy. The egg whites will make for a slightly wetter and stickier “batter” but will not negatively affect the firmness and cohesiveness of the finished meatballs. It will work best if you put the egg whites into the blender first and then add the broccoli in a little at a time, pureeing as you go.

ONE: In a large mixing bowl, combine all of the ingredients. Mix VERY well (I use my hands… which I HATE doing but it really does do the best job).

TWO: Scoop out a level 1/8 cup and use your hands to roll it into a ball.

CROCKPOT: Place formed meatballs into your crockpot, stacking them gently on top of each other once the bottom is covered (like a bucket of golf balls). Cook on high 4-5 hours or on low 6-7 hours.

OVEN: Place formed meatballs in rows on a cooking sheet. Bake in a preheated 375 degree oven for 20-25 minutes or until cooked through. (I’ve cooked a batch in the crockpot but kept just enough out for dinner and baked them in the toaster oven before. They came out great!)

Remove from the crockpot or baking tray and cool on a wire rack over a double layer of paper towels (to catch the drips). Freeze using the flash freeze method.

TIP: When cooking them in the crockpot, don’t worry that they don’t look brown at first. I promise you that they will eventually brown and you will be able to gently separate them when they’re cooked. The bottom ones will be slightly moister and mushier than the top ones but we mash them into brown rice anyway so that doesn’t bother us. If you want them firmer you can use a turkey baster to remove the juices from the bottom of the crock halfway through cooking. You may need to increase the cooking time if you do this due to heat loss from uncovering the crock.

NUTRITION INFO:

Per serving (4 meatballs) -  236 Calories (88 Calories from Fat), 10g Total Fat, 4g Saturated Fat, 75mg Cholesterol, 348mg Sodium, 17g Total Carbohydrates, 3g Dietary Fiber, 8g Sugars, 21g Protein, 107% Vitamin A, 51% Vitamin C, 18% Calcium, 10% Iron.

:)

Clean Eating Spinach and Feta Stuffed Chicken Breasts (OAMC)

Makes 6 Servings
These are super easy but they look gourmet when they are done. I love, love, LOVE that you cook them from frozen becaues you know I'm incapable of remembering to thaw things the night before. When there is a really good sale on chicken, I've been known to make 30 stuffed chicken breasts at once. It takes next to no time to assemble them and they've really become one of my go-to throw together meals. I usually have them with some Perfect Brown Rice and steamed veggies and I drizzle the rice with the juices from the baking dish. Yum!!

Ingredients:

• 6 boneless skinless chicken breasts
• Salt and pepper
• 3 oz reduced-fat cream cheese
• ½ cup feta cheese
• 2 cups baby spinach leaves

ONE: Season chicken breasts with salt and pepper. In a small bowl, mix together the cream cheese and feta with a fork.

TWO: Make a slit in the side of the chicken breast to create a pocket. Fill the chicken breast with the cheese mixture and spinach. (My sister, Anthea, uses scissors to snip the spinach into tiny pieces and then mixes it in with the cheese before stuffing.)

THREE: Wrap individually in tin foil and freeze. Store frozen breasts in a freezer bag.

TO COOK: Preheat oven to 350. Unwrap frozen chicken breasts and place them in a baking dish coated with non-stick cooking spray. Bake, covered with foil, for one hour or until tender and no longer pink in the center (45-50 minutes if defrosted).

NUTRITION INFO:

Per Serving -  89 Calories (46 Calories from Fat), 5g Total Fat, 3g Saturated Fat, 32mg Cholesterol, 229 mg Sodium, 2g Total Carbohydrates, 0g Dietary Fiber, 1g Sugars, 9g Protein, 21% Vitamin A, 5% Vitamin C, 9% Calcium, 3% Iron



:)

Clean Eating OAMC Honey Lime Dump Chicken (and Honey Lime Chicken Pizza!)

Makes 4 – 6 servings
This comes from my friend, Ashley, who originally got it from one of her favorite cookbooks, Don't Panic, Dinner's in the Freezer, Vol. 2. Ashley is a definite Once a Month Cooking pro. She’s a home schooling mother of three so she doesn’t have a whole lot of free time to mess around in the kitchen. I first tried this recipe at my other very good friend, Ariana’s, house. It’s called a dump chicken recipe because you just dump a bunch of ingredients into a bag with the chicken and freeze. Then Ariana literally pulled it out of the fridge and dumped it all in a baking dish.

Ariana, Ashley, and my other friend, Crystal (I guess I have a lot of friends, lol) get together regularly and do a marathon cooking day. They always include a recipe like this one because it’s so fast to throw together and you can do it while something else is cooking. Ashley suggests serving this over a salad (like this Strawberry Salad) or in a wrap. I serve it over brown rice and we’ve even made it into a pizza.

If there's a good sale on chicken, you could definitely tripl or quadruple this recipe and make a whole bunch all at once. I recommend freezing them in individual batches in their own freezer bags, though.

Ingredients:

• 4 boneless skinless chicken breasts
• 1/2 cup fresh lime juice
• 1/2 cup olive oil
• 1/4 cup honey
• 1/4 cup fresh cilantro, finely chopped
• 2 garlic cloves, minced
• 2 tsp jalapeno pepper (optional, I don't use this because I'm wimpy)

ONE: Mix together lime juice, olive oil, honey, cilantro, garlic and jalapeno pepper. Place chicken breasts in a gallon sized freezer bag. Pour marinade over chicken breasts. Label and freeze. (I dump all of the marinade ingredients into the bag, seal it, and shake it really well to combine. Then I throw the chicken breasts in. Saves me having to wash a bowl)

TWO: On serving day, thaw completely. Grill over medium heat until chicken is tender and juices run clear. (I bake it covered at 350 for 30 minutes [60 minutes if frozen] or throw it into the crockpot [usually frozen solid because you know I never thaw anything] and cook on low for 5-7 hours, or on high for 3-4)

TO MAKE A PIZZA:
Ingredients:

• 1 prepared pizza dough (like this whole wheat one or this cauliflower one)
• 1 cooked batch of Honey Lime Chicken
• 1 Roma tomato, sliced
• 1/2 cup kale, finely chopped
• 1 cup shredded part skim mozzarella

ONE: Preheat the oven to 450. Spread 1/4 cup of the cooked Honey Lime glaze from the chicken evenly over the pizza crust.

TWO: Sprinkle the kale over the sauce and top with the cheese, sliced tomatoes, and cooked chicken.

THREE: Bake for 8-10 minutes or until cheese is bubbly and starting to brown on the edges. Slice and serve.

NUTRITION INFO:

Per serving (1/6 of recipe) - 304 Calories (179 Calories from Fat), 20g Total Fat, 3g Saturated Fat, 49mg Cholesterol, 42mg Sodium, 14g Carbohydrates, 12g Sugar, 19g Protein, 1% DV Vitamin A, 11% DV Vitamin C, 1% DV Calcium, 4% DV Iron

:)

Clean Eating Healthy Cheesy Chicken and Brown Rice Bake (OAMC)

Makes 6 servings
I love this recipe because it feels like comfort food but it's totally not sinful. Also, it’s a complete meal all in one dish; protein, whole grain, and green veggie. It makes me very happy when I don’t have to cook side dishes :) It makes my kids very happy when their dinner involves cheese.

This dish freezes really well before or after you cook it. If I have a bunch of brown rice and cooked chicken, I’ll throw a few together, make one for dinner, and freeze the others for another night.

Ingredients:

• 2 cups cooked brown rice (or other whole grain)
• 1 ½ cups shredded reduced fat Cheddar cheese, divided (NOT fat free… unless you like the sensation of eating plastic)
• 1 ½ cups cooked, chopped chicken breast (I use poached chicken like THIS)
• ½ cup cottage cheese or plain greek yogurt
• ½ cup finely chopped onion
• 1/3 cup egg whites
• 1 cup chopped broccoli
• 1 tbsp chopped green chilis, drained (optional)
• ¼ cup finely chopped cilantro (optional)

ONE: Preheat oven to 350 degrees. Combine rice, 1 cup cheese, chicken, cottage cheese/yogurt, onion, egg whites, green chilis, and cilantro in a large bowl; Mix well.

TWO: Spray an 8x8inch glass baking dish with cooking spray and dump the rice mixture in. Top with the remaining ½ cup of cheese.

THREE: Bake 45 to 50 minutes until the cheese on top is melted and bubbly.

Freeze leftovers in individual portions using the flash freeze method to feed your freezer stash.

MAKE AHEAD (OAMC) METHOD:
Assemble as directed above in a disposable baking pan but do not bake. Freeze the entire pan. On cooking day, defrost overnight in the fridge and bake 60-70 minutes in a preheated 350 degree oven.

NUTRITION INFO:

Per Serving - 280 Calories (75 Calories from Fat), 8g Total Fat, 4g Saturated Fat, 48mg Cholesterol, 317mg Sodium, 27g Carbohydrates, 2g Dietary Fiber, 1g Sugar, 25g Protein, 11% DV Vitamin A, 24% DV Vitamin C, 29% DV Calcium, 6% DV Iron

:)

OAMC Clean Eating Honey Dijon Pork Chops

Makes 4 servings, 1 chop eachThese are quick and easy to throw together and even easier to freeze. When there’s a really good sale on pork chops I will often grab 5 or 6 packs and make a bunch of these in one go. I freeze them before I bake them (directions below) and they’re great to grab out for a quick throw-together dinner. I love that you can bake them straight from frozen because you know I never remember to thaw anything the night before.
Ingredients:

• 4 boneless pork chops
• 1/3 cup Dijon mustard
• 1 tsp apple cider vinegar
• 1 tsp soy sauce
• 1 tsp honey
• 2/3 cup whole wheat bread crumbs
• 1 ½ tsp Italian seasoning
• Salt and pepper

ONE: In a bowl, whisk together Dijon mustard, vinegar, soy sauce, and honey. Lightly season the four pork chops with salt and pepper to taste, if desired.

TWO: Mix the bread crumbs and Italian seasoning and sprinkle the mixture onto a plate. Coat each pork chop with the Dijon mixture and then cover with bread crumbs.

TO FREEZE: Place breaded pork chops on cookie sheet and freeze using the flash freeze method.

TO COOK: Preheat the oven to 400. Arrange the desired number of frozen chops on a cookie sheet and bake 50-55 minutes (30-35 minutes if thawed).

NUTRITION INFO:
Per chop - 274 Calories (53 Calories from Fat), 6g Fat, 2g Saturated Fat, 74mg Cholesterol, 878mg Sodium, 15g Total Carbohydrates, 2g Dietary Fiber, 4g Sugars, 38g Protein, 0% DV Vitamin A, 1% DV Vitamin C, 7% DV Calcium, 11% DV Iron

Clean Eating Healthy French Bread Pizza (OAMC)

Makes 12 servings, 1 pizza each
This was inspired by Matt. I had five loaves of multigrain French bread that I got basically for free at Publix when I was stocking up on canned tomatoes and I wasn’t sure what to do with them. Matt LOVES pizza and he had been making himself mini pizzas in the toaster oven for the past two weeks using bagels (which we also got on sale). He suggested we make some French bread pizzas for dinner. I thought it was a great idea but I also figured, if I was making 4 pizzas, I might as well make a few more and stock the freezer. Then he would be able to have them any old time without making a mess in the kitchen...which he took to mean that he could eat them for breakfast...every day...for a week. Before that he was taking a box of cheerios and eating them dry in the car so I guess technically the combo of whole grains, veggies, and protein is an improvement. And it makes him happy :)

How I “healthified” the recipe:

• The original recipe called for two loaves of white French bread cut into 8 pieces. I substituted a Multigrain Baton instead (which is the same thing as a French bread, that’s just what Publix calls it). It was not 100% whole grain but it was 50% whole grain which is better than nothing. I’m going to try to make my own whole grain French bread but that’s a post for another day. Also, I cut each loaf into six pieces because the serving size was huge if they were cut into eight.
• In the original recipe, the pizza sauce was made by combining tomato paste, water, and some Italian seasoning. I used 2 cans of Hunt’s All Natural basil, garlic, and oregano paste so I didn’t have to bother with the seasonings. Also, I used only ½ cup of water and pureed 2 cups of spinach into it (while Matt wasn’t looking...insert slightly evil cackle of glee) to equal 1 cup of liquid. I combined that with the tomato paste to make the sauce. The sauce did end up being kind of brown instead of bright red but I threw the toppings on there before Matt came back into the kitchen and he didn't notice :)
• The original recipe used a 6oz package of regular pepperoni. I substituted turkey pepperoni because it’s leaner and reduced the amount to about ½ a package, or 4 slices per pizza.
• Finally, I added finely chopped broccoli to our pizzas (below the cheese so no one could pick it off…Matt) to boost the nutritional profile. You know I’m all about adding veggies to everything and with the flavor of the sauce, no one noticed the broccoli.
• The results – I compared my homemade pizzas to a store bought pizza (Stouffer’s Pepperoni French Bread Pizza) for the nutritional analysis. The homemade version had significantly fewer calories and less fat, saturated fat, cholesterol, sodium, and total carbohydrates. It had more dietary fiber, protein, vitamin A, vitamin C, calcium, and iron. Not to mention I could pronounce all of the ingredients and I knew exactly what was in it.

Ingredients:

• 2 loaves of whole grain French bread, sliced in half lengthwise and again width-wise into thirds to make a total of 12 pieces
• 2 6oz cans Basil, Garlic, and Oregano tomato paste (or plain tomato paste, 1 Tbsp Italian seasoning, and 1 tsp garlic powder)
• ½ cup hot water
• 2 big handfuls fresh spinach (or half of a 9oz box of frozen spinach, thawed and drained)
• 1 6oz package reduced-fat turkey pepperoni
• 1 12oz package frozen broccoli, cooked and chopped small
• 2 cups part-skim mozzarella cheese
• 2 cups 2% cheddar cheese

ONE: In a blender or food processor, puree the spinach into the water. Add tomato paste and blend well.

TWO: Spread the sauce evenly over the 12 pieces of bread, about 2 Tbsp each. Place the broccoli on top, dividing it evenly amongst the pieces.

THREE: Top each bread with 4 slices of pepperoni. Sprinkle on the cheese distributing it evenly over the pizzas.

TO EAT IMMEDIATELY: Preheat oven to 375. Place pizzas on a cookie sheet and bake for 15-20 minutes until crust is crispy and cheese is bubbly.

TO FREEZE: Wrap each pizza in a double layer of foil, place 4 pieces each into a gallon-sized freezer bag, and freeze.

TO REHEAT: Preheat oven to 375, unwrap desired number of pieces, and place on a cookie sheet. Bake 20-25 minutes. (Matt unwraps his and puts it in the toaster oven at 200 for 12 minutes. I don't know why it cooks so much faster. Maybe because it's a smaller cooking space?)

We made a huge batch the other day and set them up like an assembly line:

Cut all of the breads into pizza-sized pieces



Lay them all out on pieces of tinfoil

Add on all of the toppings

Wrap them all up

Stick them in labeled freezer baggies
(Note: The haul above only lasted Matt 2 weeks, LOL)

 NUTRITION INFO:
Store Bought Pizza: 410 Calories (180 Calories from Fat), 20g Fat, 7g Saturated Fat, 15mg Cholesterol, 810mg Sodium, 43g Total Carbohydrates, 4g Dietary Fiber, 5g Sugars, 15g Protein, 10% DV Vitamin A, 6% DV Vitamin C, 15% DV Calcium, 10% DV Iron

New Healthier Recipe: 268 Calories (80 Calories from Fat), 9g Fat, 5g Saturated Fat, 30mg Cholesterol, 678mg Sodium, 31g Total Carbohydrates, 6g Dietary Fiber, 4g Sugars, 19g Protein, 28% DV Vitamin A, 35% DV Vitamin C, 35% DV Calcium, 15% DV Iron