A dear friend of mine, posted a video (from Foodstyle.com)about
poaching eggs in the oven and I was quite intrigued. Not only can poaching eggs, in the traditional method, be a disaster be challenging but you can only make 2-3 at a time!!

Here is what I found:

The video said to put about a tablespoon of water in each cup of a regular muffin pan, then crack an egg over the water and bake at 350° for 8 to 10 minutes.........well, that ALMOST worked.

I DID use the scant tablespoon of water, and I DID preheat my electric oven to 350°, but when I tried it using a standard cupcake (muffin) pan, the egg + water filled it to overflowing and took a full 20 minutes to cook, not 8 to 10.

On my second attempt, I had excellent luck using a jumbo size muffin pan (I think they call them Texas size?) and I gave it a light mist of vegetable spray, then put in the scant tablespoon of water and a large egg. I baked them at 350° for exactly 12 minutes (not 8 to 10)
and they lifted right out of the pan with a spoon.....YUM!!!

Whether you are making one or 30, this method (with my tweaks) really does work and it couldn't be easier!!
The difference in cooking time (between my oven and the Foodstyle video) COULD be that their oven simply runs hotter than mine or maybe they were using smaller eggs (?)With so many variables, I suggest you do a "test egg" to see how long it takes in your oven before you make a whole pan of these.
One other note: When your eggs are done to your liking, take them OUT OF THE PAN right away or they will continue to cook.
Don't you just want to
dunk your toast in this one?



Cheater Mexican Cauliflower Rice

Cheater, cheater pumpkin eater... okay maybe not with pumpkin... but I did make some delicious Mexican cauliflower rice using only a few ingredients so it felt like I was cheating! What I mean by cheating is making the recipe quicker and easier to make than the traditional method. I know it isn't your traditional Mexican rice, but it sure is yummy and that is what matters! Right?!

This recipe makes 6 (3/4 cup) servings so you will still need another Green and a half for the day. I had grilled Southwestern shrimp leftover so I decided to use this rice to make a delicious salad! No boring salad for me! I used 7 ounces of grilled shrimp (1 Leanest), 1 1/2 cups lettuce (1 1/2 Greens), 3/4 cup Mexican cauliflower rice (1 1/2 Greens), and 2 tablespoon of light ranch dressing (1 Healthy Fat) to make my salad.

To season the shrimp, I used 1/2 tsp Stacey Hawkins Southwestern seasoning and 1 tsp Stacey Hawkins Roasted Garlic Oil. Then I skewered the shrimp and threw it on the grill. I love Stacey Hawkins seasonings because it takes the guess work out of determining how much of THIS spice and THAT spice I need to create a certain seasoning blend. Not to mention, they taste great! You can purchase her seasonings HERE!

Quick and easy Mexican style shrimp salad with a drizzle of light ranch dressing!

I also enjoyed broiled tilapia seasoned with Stacey Hawkins Citrus Dill Seasoning, Garlic Gusto Seasoning, and a tsp of her Roasted Garlic oil which gives it more garlic flavor! I added 3/4 cup of roasted broccoli and 3/4 cup Mexican cauliflower rice to complete my Lean and Green for the day! Delicious, quick and easy meals! Trust me... you don't have to eat the same thing over and over again!

To make the Mexican cauliflower rice, use already grated or riced cauliflower. It will make your life easier! I used this one from Trader Joes and love it! They actually have fresh or frozen grated cauliflower. This particular one was in the frozen section.

Add a tablespoon of oil to a large skillet and heat over medium heat. Add the partially frozen cauliflower to the skillet and cook for about 10 minutes or until the cauliflower is tender.

Salsa is your main ingredient! Well... besides grated cauliflower of course! This is why I call this cheater Mexican cauliflower rice! The salsa has all the ingredients (tomato, onion, green chilies, jalapenos, and spices) you need to make this cauliflower rice have Mexican flavors. Add your salsa and additional cumin and stir until combined. That's it! Ready in less than 15 minutes! Enjoy!

Cheater Mexican Cauliflower Rice

4 1/2 cups cauliflower rice (9 Greens) ~ I used partially defrosted Trader Joes riced cauliflower
3/4 cup salsa (12 Condiments)
1/2 tsp taco seasoning (1 Condiment)
1 tbsp Stacey Hawkins Roasted Garlic Oil or olive oil (3 Healthy Fats)

Heat oil in a large non-stick skillet over medium heat.
Add cauliflower and cook for about 10 minutes or until cauliflower is tender.
Season with salt and pepper if desired, but subtract from your condiments.
Add salsa and taco seasoning stirring until combined.
Divide into 6 equal portions.

Makes 6 Servings (3/4 cup)
Each serving provides
1 1/2 Greens, 2 Condiments, and 1/2 Healthy Fat per serving
(Still need 1 1/2 Greens more such as 3/4 cup broccoli)


Fresh Basil, Mozzarella and Roasted Tomato "Pizza"

I love having pizza almost every week, usually a Friday night when everyone is home and excited that the weekend is finally here! There is just something about that yummy, cheesy dish that makes me sooo VERY happy and I love that my entire family enjoys it!

Because I have been eating healthier and focusing on my health these days, I don't eat the unhealthy, carby delivery pizza anymore. Instead, I have been getting cauliflower crusts online at Cali'flour Foods. I can not say enough great things about Cali'flour Foods! I love their crusts because they taste great and they are so convenient to have in the freezer! They last up to 9 months in the freezer and up to 7 days in the fridge so they last a long time! Sure, I can make my own crusts, but it is so much easier to have it already made for you! Check them out and give them a try!

One of my favorite pizzas to make is a fresh basil, mozzarella and roasted grape tomato pizza. Simple fresh ingredients that adds lots of flavor!

I have a perforated pizza pan which is a pan with holes on the bottom. These holes allow the heat to heat the pizza crust directly while baking, resulting in a crispier crust. Plus it speeds up baking time! 

I lightly sprayed the crust with olive oil cooking spray and then added fresh minced garlic. Then I baked the crust for about 8 to 10 minutes at 400 degrees. Let it cool at least 10 minutes to get a firmer crust.

Next, I roasted grape tomatoes on a non-stick foil lined baking sheet. I sprayed them lightly with olive oil cooking spray and roasted them for about 15 to 20 minutes at 400 degrees. Roasted tomatoes make sweet and tangy bursts of flavor in your mouth so don't skip this step! The recipe would not be the same without them!

Add mozzarella, chopped basil and the roasted tomatoes to the pizza crust. Bake for an additional 5 minutes at 400 degrees or until cheese has melted.

Look at that delicious pizza! Now what is it missing?

A delcious sweet and tangy balsamic vinegar reduction! I love Stacey Hawkins Balsamico Mosto Cotto! Balsamic reduction is slightly thicker and more syrupy than regular acidic balsamic vinegar. If you don't have this, you can always drizzle a little balsamic vinegar on top, but know that it isn't quite the same as a balsamic reduction. 

This one is 3 grams of carbs and only 10 calories for 1 tablespoon! 
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Fresh Basil, Mozzarella and Roasted Tomato "Pizza"

Lite Cauliflour Foods Cauliflower Crust *  (1/2 Lean, 3 Greens)
1 tsp fresh minced garlic (1 Condiment)
1/2 cup 2% reduced fat mozzarella cheese (1/2 Lean)
1/2 cup grape tomatoes (1 Green)
1/4 cup fresh basil, chopped (1/2 Condiment)
1 tbsp Stacey Hawkins Balsamic Mosto Cotto or Balsamic Vinegar (3 Condiments)
Olive oil cooking spray

Preheat oven to 400 degrees. Line a baking sheet with non-stick foil. Spread grape tomatoes on pan. Spray tomatoes lightly with olive oil cooking spray. Bake for about 15 to 20 minutes. Set aside.
Preheat oven to 400 degrees. Place pizza crust on pan with parchment paper, pizza stone or pizza pan with holes. Spray the crust lightly with olive oil cooking spray. Spread minced garlic on top of crust and bake for about 10  minutes. Let cool for 10 minutes so crust can firm up. 
Add mozzarella cheese, fresh basil, and roasted grape tomatoes on top of the pizza crust. Bake 5 more minutes or until cheese has melted. Drizzle with Balsamic Mosto Cotto or balsamic vinegar.

2 Servings with
1/2 Lean, 2 Greens, and 2.25 Condiments per serving (Half the pizza)
Still need 1/2 Lean and 1 Green more per serving

* The recipe calculations are based on the Cali'Lite crusts and not the traditional cauliflower crusts.


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