Egg Crust Pizza

South Beach day five and I haven't jumped ship...yet!  I've played by all the rules not eating sweets of any kind, sugar, soda, alcohol, any carbs like pasta, bread, or couscous, and no fruit.

I've been drinking a ton of water close to 64 ounces or more a day.

All I crave is PIZZA!!!  I want pizza all day everyday and so does my fiance.  I found a fix too!  It's an Egg Crust Pizza you make on the stove top and then pop in the broiler to finish it off.  It's super tasty, and it's South Beach Phase One friendly!

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It only takes a few minutes, and this recipe is a cinch to make!  You can trick your mind into thinking you're eating pizza!  That's the best part!

Saute the mushrooms, onions, bell pepper, low fat sausage in an oven proof skillet with a little olive oil.

Remove them from the pan, then add your beaten eggs.  Let them set up for about 2 minutes.  Then add your veggies and sausage back on top of the eggs.  Layer them with half the mixture, then add low fat cheese, then the rest of the mixture, and add more cheese.  Cover and let the eggs continue to cook for another 3 - 4 minutes.   Then pop in the broiler to brown the cheese for about 2 minutes.

The pizza will slide right out of the pan!  Cut with a pizza roller, and you've got yourself a tasty breakfast OR dinner pizza meal!

Egg Crust Pizza 

 

4 eggs

1/4 tsp. salt

1/4 tsp. pepper

1 tsp. 21 seasoning salute (I get this at Trader Joes.  Use your favorite seasoning.)

1 cup sliced mushrooms

1/4 cup chopped bell peppers

1/2 cup of chopped onions

1 low fat chicken sausage sliced (or whatever low fat protein you prefer OR make it vegetarian)

1/2 cup low fat mozzarella cheese

2 tbsp. olive oil

 

1. Preheat broiler to high.

2.  Saute the mushroom, bell peppers, onions, and sausage in a non-stick oven proof skillet in half of the olive oil for about 6 - 7 minutes.  Once the mushrooms are browned, remove all ingredients from pan and set aside.

3. In same pan add your slightly beaten eggs and let cook and set up half way.  It takes about 2 minutes.

4.  Add half of the veggies and sausage mixture on top of the eggs.  Sprinkle on a layer of cheese, then add the rest of the veggie mixture and another layer of cheese.  Cover with a lid and continue to cook another 3-4 minutes until the cheese melts.

5.  Pop into the broiler for 1 - 2 minutes.  WATCH CLOSELY!  When the cheese begins to brown, it is done.  Remove from oven and slide the entire pizza onto a cutting board.

Serve immediately! 

Grilled Chicken Sausage & Roasted Broccoli

If I let him, my fiance would eat sausage every day.  I'm not even joking around!  Sausages to him are like frozen pizza to others.  Although he loves those too...who am I kidding?  I LOVE frozen pizzas!

We are on day four of South Beach Phase One, and my fiances eyes lit up when I said, "I got us some sausages".  Then the sigh followed when I mentioned they were chicken sausages.

If you're gonna eat sausages during this phase of your meal plan, make sure they are chicken or turkey.  Also look at the fat on the back of the package.  You want to find the lowest fat possible.  These chicken sausages had 7 grams of fat per sausage.  I ate one, and my fiance had two.

We served them with a little bit of Bar-B-Q sauce and roasted broccoli.   Have you ever roasted broccoli?!! Oh- my - goodness!!!!  It is amazing!!  Roast it on high heat around 425 for about 20 minutes, and it will get charred on the edges and turns amazingly sweet!

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Grilled Sausages and Roasted Broccoli

1 - 2 chicken sausages per person

1 bag broccoli florets

1 tbsp. olive oil

salt and pepper

1.  Preheat the grill to medium-high heat.  Also preheat your oven to 425 degrees.

2.  On a sheet pan spread out the broccoli in one even layer.  Coat with olive oil, salt, and pepper. Then use your hands to mix them together making sure the broccoli is covered evenly.  Pop into your heated oven and roast 20 - 25 minutes or until lightly charred on the edges.

3.  Meanwhile grill each sausage 5 -6 minutes per side.

4. Serve with your favorite low-calories sauce.  Only use a tablespoon or so.  You don't want to blow this low fat meal by eating a cup of fattening sauce.  ;)

Baked Lemon Chicken & Brussel Sprouts

My fiance and I are on day two of South Beach Phase One, and it's going great!  Neither one of us have cheated, and it feels like we are eating all the time.  You've probably tried a similar diet where you eat small meals several times a day.  I've been snacking on peanuts, celery with peanut butter, hard boiled eggs, and just about any green veggie we have in the fridge.

Last night for dinner I made my Baked Lemon Chicken and Brussel Sprouts.  This dish really fills you up, and it's zippy because of the lemon.  Plus the brussels get browned and turn a little sweet by roasting them in a cast iron skillet.

If you're trying to lose a few holiday pounds, this recipe is a definite must!  It's always a go to for me!

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Baked Lemon Chicken & Brussel Sprouts

 

1 lb. chicken breasts

1 lb. brussel sprouts

3 garlic cloves

1/2 onion

1 lemon

1/2 cup chicken stock

1 tbs. olive oil

salt and pepper

 

1. Preheat the oven to 350 degrees.

2. Add the olive oil to a large cast iron skillet on medium-high heat.  Meanwhile salt and pepper each side of your chicken breasts.  When the pan starts to smoke, add the chicken. Leave it alone while it's in the pan. Let the first side brown 3- 4 minutes.  Flip once and continue to brown on the opposite side 3 minutes.  Remove the chicken from the pan. Lower the heat to medium.

3.  Add the onion, garlic, and brussel sprouts.  Let them saute 3 - 4 minutes.  You want to start seeing some good color on the brussels.  That's what makes them taste sweet! Continue to saute up to 5 more minutes stirring occasionally.

4.  Add the chicken stock and lemon.  Stir to combine.  Return the chicken to the pan and nestle each breast to where it is resting on the bottom of the pan.  Place pan in oven 10-15 minutes or until juices run clear and chicken is done.

Serve immediately!

Turkey Taco Bites

At the beginning of each year, my fiance and I always reset with the South Beach Phase One meal plan.  We cut out alcohol, sugar, all grains and most carbohydrates for two weeks to help reset our glycemic index.  Then after two weeks we begin to add back in the good carbs, fruits, small pieces of chocolate, and things like root vegetables.  

To kick things off I always love to make my Turkey Taco Bites!   I use ground turkey and cabbage to replace the tortilla.  We top them with fresh pico de gallo which is basically a chunky salsa made with tomatoes, onion, jalapeno, cilantro, and lime.  

Don't they look yummy?!  The crunch from the cabbage helps you to forget that you are not using a tortilla as your meat vessel!   

Here's how I made them: 

Turkey Taco Bites

1 lb. ground turkey

1 tbsp. olive oil

1 cup chicken stock

1 package of Taco seasoning (or make your own)

1 head of Savoy cabbage

 

Pico de gallo:

1 container grape tomatoes

1 jalapeno pepper

1/2 white onion

1/4 cup fresh parsley or cilantro

1 lime

1 tbsp. olive oil

salt and pepper

 

1.  Brown the turkey in a tablespoon of olive oil.  Add the taco seasoning and chicken stock, then stir to combine.

2.  Chop tomatoes, onion, jalapeno pepper, and parsley and add to a large bowl.  Add fresh lime juice and salt and pepper to taste.

3.  Chop Savoy cabbage into quarter and use the leaves as your tortillas.

 

This is a very low calorie, low carb, South Beach Phase One friendly recipe!  It's delicious!

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