Vegetarians Beware…I Made MEATZA!

My hands-down favorite food of all time is pizza.  I like fancy-pants pizza – you know, the kind with the thin crust and crazy toppings (have you ever tried clam & bacon?  I’m not even joking – it’s delish).  I’ve even tried the gluten-free crust pizza….it was meh.  But what I really love is the totally basic take and bake pepperoni classic.  I love it.  It’s a go-to dinner when we have the kids b/c it’s easy and they love it and there’s leftovers for lunch (or breakfast).

I’ve tried stopping at one piece and it never works.  Inevitably, I eat 3 more, plus cutting tiny corners off here and there just to have “one more bite”.  Every. Single. Time.  I feel sick to my stomach and wonder why I did that to myself.

I tried the cauliflower pizza.  It looked like pizza, tasted like pizza…I didn’t even miss the crust!  Unfortunately cauliflower and I are not friends, if you know what I mean.

So…how can I shovel all of my favorite toppings (mainly pepperoni) into my mouth?

Enter MEATZA!  Check this out – looks like pizza, tastes like pizza, still don’t miss the crust!

Ingredients:

  • 1/2 lb ground beef
  • 1/2 an egg (I know that sounds weird, I needed to bind it somehow and I thought a whole egg would be too much….next time I will just make 1 lb beef + 1 egg, and have 2 pieces of meatza…so much easier)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp italian herbs
  • 1/4 – 1/2 cup shredded cheese (I used an italian mix)
  • 1/4 cup marinara
  • pepperoni or whatever toppings YOU like on your meatza.

Directions:

  1. heat oven to 350*
  2. mix the meat, egg, spices by hand in a bowl
  3. press out into a greased pan (I used a 7X5X1.5 pyrex)
  4. cook for 15 min
  5. take out and pour out the excess liquid then top with your marinara, cheese, and other toppings.
  6. cook for another 15 min
  7. enjoy!

I served it with roasted veggies (red onion, eggplant, summer squash, zucchini, broccoli) – I just tossed in olive oil and salt & pepper and cooked at 350* for 45 min, mixing it all up at the halfway point so nothing burned too bad on one side.  I topped it with a drizzle of homemade balsamic vinaigrette.

It was so yummy I had it the next night – using homemade pesto  (instead of the vinaigrette) & pesto chicken burger, topped with more cheese.  No pic, it wasn’t pretty…but it was SUPER yummy.

I used 1 Tbsp for my veggie pesto mix and froze the rest in a ice tray – which makes 1 Tbsp servings to use whenever you are in the mood for some yummy pesto.

Clearly these recipes include a lot of cheese.  So perhaps this is more “primal” more than paleo.  I’m ok with it b/c I don’t eat a whole lot of cheese in general.  If you don’t do cheese, just skip it.  Meatza is yummy any way you top it!

Mmmmm…Chocolate Chip Cookies!

I was planning on making these chocolate chip cookies from Primal Palate….but then saw this recipe from my bff Holly at Holly Would If She Could.  BTW, she does not know she is my bff, but I think it’s a realistic assumption were we to ever meet.  If you don’t read her blog, you should.  I don’t think she’s ever posted anything that I haven’t loved.  And that includes the crossfit posts – I don’t even do crossfit!  (I know, *gasp*)  But I’m always learning and loving and laughing with her over on her blog.

But back to the cookies.  I did exactly as she said, so I’m not going to repeat the recipe here.  The only thing I changed was that I used milk chocolate chips instead of semi-sweet.  Just sounded better to me when I bought them.  And oh. my. gaw.  Check out the results:

I mean – those are some regular ol’ chocolate chip cookies!  And tasted like it too!  I’m all for eating the real deal just as much as I like paleofying recipes.  And this one worked.

PS – they did NOT work when I shoved them in a ziploc at the bottom of my purse for my flight to Phoenix.  They were just a crumbly mess by the time I landed.  I think that would happen with regular chocolate chip cookies too.  My bad for not putting them in tupperware.  Duly noted for next time.  😉

Heroin Chicken & Sweet Potato Stackers

I mentioned the Ambien chicken a couple weeks ago – it’s a staple at our house.  However, I no longer eat it because it requires Stove Top.  Well, I found a recipe called Heroin Chicken on Mark’s Daily Apple and tried it out last week and I think my bf will be happy to replace Ambien with Heroin – ha!  That sounds horrible…but it’s actually quite tasty and much healthier.  Who would’ve thought that Heroin anything would be the healthier choice?!

Heroin Chicken

Ingredients:

  • chicken – breasts, thighs, drumsticks, however you like it, however much you need of it.  (This recipe is for 4 lbs of chicken, I eyeballed it for 1 chicken breast.  Also you can add/subtract any kind of spices you like!)
  • 1 cup grated parmesan cheese
  • 1 tbsp parsley
  • 1 tbsp basil
  • 1/2 tbsp oregano
  • 2 tsp paprika
  • 1/2 tsp garlic powder
  • salt & pepper to taste

Directions:

  1. melt one stick of butter (I used about 1 Tbsp for my 1 chicken breast and it was more than enough)
  2. take your chicken and dip it in the butter then roll them in the cheese/spice mix.  I shook mine in a ziploc baggie – shake & bake baby, shake & bake!
  3. place onto greased pan.
  4. bake @ 375 for 50 minutes (or less depending on your cut of chicken).

Also on my plate are Sweet Potato Gratin Stackers from the book Sweet Potato Power  They kinda look like salami slices in my picture above…but trust me, they are like gooey stacks of potatoes au gratin!

I started to write out the recipe for that and I always link my recipes to the originals I find online.  Well, I can’t find this one online so I’m not sure I can repost it.  I’m relatively new to this whole blogging thing and I would never want to infringe on an author’s intellectual property (although maybe I already have by posting all of these other recipes??)  I don’t know!  I just know that I don’t see a recipe online from the source I used that matches the recipe I made.  So I will just have to highly recommend and urge you to go out and buy Sweet Potato Power by Ashley Tudor.  The book itself has so much information and a ton of delicious recipes.  Like Sweet Potato Gratin Stackers.   And then make yourself some Sweet Potato bars for dessert why don’t you!  They were another hit over here.  Sweet potatoes for dessert?! Who knew!

Serve it all up with a salad and/or some green beans (and lotsa butter in my case!) or your favorite veg and dig in!