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Servings: 6

Weight Watcher Smart Points: 41

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes

Ingredients

  • 1/4 cup sliced almonds
  • 1 avocado, quartered
  • 2 Tbs balsamic vinegar
  • 5-7 basil leaves, roughly chopped
  • 1 cup black beans, drained and rinsed
  • Bowl
  • 2 cups broccoli florets
  • 1 ounce cheddar cheese, grated (or Daiya)
  • 12 ounces chicken or tempeh
  • 1/2 cup chicken broth
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon chipotle chili powder
  • 1 tablespoon coconut oil
  • 1 cup cooked quinoa
  • 3 cups cooked quinoa, warm or room temperature
  • 1/2 cup couscous (I used pearl) -***see note
  • 1 teaspoon cumin
  • 4 large eggs, beaten or 4 flax eggs (4 tablespoons ground flax sets +1/2 cup water)
  • 6 Tbs extra virgin olive oil
  • 1/2 cup fresh cilantro, chopped
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons minced garlic
  • 1/4 tsp ginger
  • 1 cup gluten free breadcrumbs (see above)
  • 4 oz. crumbled herbed goat cheese (for vegan option use nut cheese)
  • 1 green bell pepper, seeded and cut into strips
  • 1 teaspoon ground cumin
  • 1/4 teaspoon fresh ground black pepper
  • 1 jalapeño, seeded and finely diced
  • 1/2 tsp kosher salt
  • 2 tablespoons lime juice
  • 1 teaspoon maple syrup
  • Marinara, for serving
  • 2 tablespoons milk
  • Vegetables
  • 6 ounces fresh mozzarella cheese, crumbled OR Daiya mozzarella
  • 1/2 tablespoon olive oil
  • 1 medium onion, sliced
  • Orange Vinaigrette
  • 3 Tbs freshly squeezed orange juice
  • 1/2 tsp orange zest
  • 1 tablespoon fresh oregano, chopped
  • 3 ounces Parmesan cheese OR vegan parmesan substituted

Instructions

  1. Place a pizza stone on the bottom rack of the oven and preheat to 425 degrees.Heat a large skillet to medium and add onion
  2. Cook for 8 minutes
  3. Add spinach or kale and cook until wilted
  4. Add garlic and cook for 1 more minute
  5. Transfer to a medium bowl and toss with roasted red peppers.Roll pizza crust into a large rectangle on a sheet of parchment paper, using gluten free flour as needed to avoid sticking
  6. Spread vegetable mixture evenly, leaving a 1 inch border
  7. Top with mozzarella and ½ of the Parmesan and sprinkle with oregano and red chili flakes
  8. Fold the short ends of the dough in and roll the long end, using the parchment paper as needed to assist in rolling
  9. Sprinkle with remaining Parmesan
  10. Use a pizza peel or back of a cookie sheet, transfer parchment paper to your pizza stone.Bake for 25 to 30 minutes, or until golden brown
  11. Serve warm with marinara for dipping.For the vinaigrette, whisk all the ingredients in a small bowl
  12. Cook quinoa and couscous according to the package
  13. Remove from heat and fluff with a fork
  14. Transfer to a mixing bowl and allow it to cool
  15. Add the strawberries, basil
  16. Toss with vinaigrette until well coated
  17. Season to taste
  18. Place in the refrigerator for several hours to let the flavors develop
  19. When ready to serve, add cheese, almonds, and more fresh basil
  20. In a small saucepan, combine quinoa, peanut butter and yogurt
  21. Heat until just warm
  22. Transfer to a bowl and top with raspberries.In a large plastic ziplock bag, combine lime juice, tamari, olive oil, cumin, and chili powder
  23. Add chicken or tempeh and marinade in the refrigerator for 1 hour, or up to 4.Spray a large skillet with high heat safe cooking oil and heat to medium high
  24. Add chicken or tempeh and cook until browned and cooked through
  25. Remove from skillet and tent with foil.Add peppers, onion and jalapeño to the skillet and cook for 8 to 10 minutes, until tender and browning.Slice chicken into strips, cutting against the grain.Make sauce by combining yogurt, garlic and taco seasoning in a small bowl.Place 3/4 cup quinoa in four bowls
  26. Top with peppers and chicken, cheese and avocado
  27. Sprinkle with cilantro and drizzle with sauce.In a medium bowl combine quinoa, black beans, eggs, salsa, cilantro, onion, cheese and garlic
  28. Stir in breadcrumbs, cumin, chipotle chili powder and sea salt
  29. Allow to sit for 5 to 10 minutes.Form into small patties.Heat oil in a heavy skillet over medium low
  30. Add patties to the skillet (you will need to do this in batches so you don't overcrowd the pan)
  31. Cover and cook until the bottoms are brown and you see the edges start to dry, about 10 minutes
  32. Flip and cook for another 8 to 10 minutes, until brown.Serve with avocado, salsa and spicy yogurt spread.Place water in a large rimmed skilled and heat to medium high
  33. Add broccoli and cook for 2 minutes, until bright green
  34. Remove broccoli from skillet.Add coconut oil to the same skillet
  35. Add onion and red pepper and cook for 3 minutes, stirring occasionally
  36. Return broccoli to the pan and add scallions
  37. Cook for 2 minutes, until crisp-tender
  38. Remove vegetables from skillet.Add 1 tablespoon coconut oil to the skillet
  39. Add garlic, ginger and chicken or tempeh
  40. Cook until chicken is cooked through, about 5 minutes
  41. Return vegetables to the pan
  42. Toss with tamari and maple syrup
  43. Add salt, pepper, red pepper flakes and stock
  44. Cook, scrapping the bottom for one more minute.Divide quinoa among bowls
  45. Top with chicken and vegetable mixture and serve warm.

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