This site is not so much about sharing recipes but showing how to improvise on recipes found on the internet, inventing new recipes based on the contents of my refrigerator and how to re-purpose leftovers. I often start with one idea and discover I don’t have what I need for one recipe and figure out how I can change it. A few things have changed since I launched this site in 2011. We are now living in a home in Rowlett and have a much larger Kitchen.
Teri has decided to adopt the The Sanford Profile plan so I have been preparing meals that meet their requirements. We already avoid red meat but this plan requires a stricter adherence to limiting quantities, sugars, and depending on the stage, carbs and starches.
I will try to tag the recipes to stages of the plan: Reduce, Adapt and Maintain. I encourage all to try these recipes or change and make them your own. I hold no copyright on any recipe, only the photographs found on these pages.

Chicken crusted pizza

Chicken Crust Spinach Basil and Tomato Pizza

Here is another Sanford Profile Reboot recipe to try.   You may have tried the Caulifllower pizza crust and found it a bit time consuming. We found this low carb pizza crust on; It is very simple and hold up to lots of toppings without falling apart.

  • 1 lb ground chicken breast
  • 1/4 cup mozzarella cheese shredded
  • 1/4 cup  grated Parmesan
  • 1-2 tsp Italian seasoning

Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper and spray with nonstick spray. Mix chicken, cheese and spices in a bowl. Flatten ground chicken mix on the sheet of parchment paper. Spray another sheet of parchment paper and lay over chicken and use to flatten chicken into a thin pizza crust. Pickup top sheet of parchment paper and put your crust in oven for 20 minutes.

The next step is to prepare your toppings.

  • 1/2 red onion either thinly sliced or chopped.
  • 1 regular sized package of frozen spinach, cooked and drained.
  • Sliced baby Bella mushrooms (enough to spread over pizza).
  • 1-3 Sliced tomatoes. (Enough slices to cover top of pizza).
  • Enough shredded mozzarella cheese to lightly cover pizza (optional).
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When pizza crust is done (lightly browned), take out of oven. Sautée onion and mushrooms together. Cook and drain spinach and lightly cream with low fat, low calorie Alfredo sauce. We used Prego Basil Pesto Alfredo sauce; however, Walden Farms also has a zero calorie Alfredo sauce. Spread spinach over top of chicken crust. Top with the onion and mushroom mix. Top with the sliced tomatoes and lightly spread with shredded mozzarella if desired. Put pizza in oven for another 10-15 minutes.

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