Cauliflower pizza

ingredients

1 cup cauliflower, grated

1/2 cup shredded light mozarella cheese

1 egg

1 tsp oregano

2 tsp basil

2 tsp parsley

1/2 tsp fennel

1 green pepper

1 onion

1 tomato

Garlic powder, to taste

Directions

Chop pepper, onion and tomato. Set aside. Steam the cauliflower, let it cool and then grate it.

Combine grated cauliflower with the mozzarella and egg in a large bowl. Spray a circular or rectangular metal pan with cooking spray before spreading the dough evenly. Sprinkle the dough with fennel, oregano, parsley and basil. Add garlic powder.

Bake at 450° F for 12-15 minutes. Remove the dough from the oven and sprinkle chopped green pepper, onion and tomato, as well as the remaining mozzarella cheese on top. Return the pizza to the oven. Turn the heat up to broil and leave in until the cheese has melted and the crust is crispy.

Flaxseed and Wheatgerm chicken Tenders

Ingredients

6 breasts of chicken tenderloins

1 carton of egg beaters

1/2 cup of ground flaxseed

1/2 cup of wheat germ

1 tsp of Cajun seasoning

1 can of non-stick cooking spray

1/2 cup of ground almond meal (optional)

Dry seasonings (garlic, onion powder, chili powder, paprika) to taste

Directions

Preheat oven to 350°F. Spray cookie sheet with non-stick cooking spray. In a small bowl, combine about half of the egg beater carton and cajun seasoning. In a large plastic ziplock bag, combine the mixture of wheat germ, ground flax seed and/or almond meal.

Rinse chicken tenderloins with Water and vinegar, pat completely dry; excess water will prevent the chicken from becoming crunchy.

Dip chicken into egg mixture, and put chicken into ziplock bag to shake with crumb mixture. Place pieces of chicken tenderloins on greased metal cookie sheet so that they don’t touch. Spray the top of the chicken with just a little of the cooking spray so that it will crisp.

Bake for 30-45 minutes until the chicken appears to look like real golden fried chicken and chicken juices run clear.

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