Chicken Pizza Pie Pockets

Most nights I have a plan for dinner and then some nights I like to open up the fridge and see what I have in there and what new experimental recipe I can feed my family.  I found some premade pie crust in my fridge so I decided we would start with that.  I also had a opened jar of marinara and ground chicken so I decided to put it all together with some cheese and make dinner.  Turned out pretty well!

You only need a few ingredients and a couple seasonings (not pictured).

First you need to cook up the ground chicken.  It only takes about 8-10 minutes to cook. The chicken does need seasoning so I added some Italian seasoning and garlic salt.

When the ground chicken is cooked I drained off some of the water and added in the marinara sauce.

Next just mix it up and season to taste.  I ended up adding a little more Italian seasoning because I love extra flavor.

I then took the two pie crusts that had been sitting out for about 20 minutes and rolled them out on the counter top.

I sprinkled some Italian seasoning and garlic salt on the pie crust and got out my  "biscuit cutter."  I will tell you the hard thing about cooking in two completely different kitchens messes with me sometimes and I think I have one thing at home when actually it's something I have in my work kitchen.  For this reason I thought I had biscuit cutters at home that would work perfectly for this part of the recipe but instead they were at my work kitchen and I was home.  I decided to improvise and use the top of my burger press which worked well but they were just bigger.  Use whatever works for your family, just know that you will use 2 circles per sandwich, so make sure there is an even amount.

Once we got all the circles punched out, I put half of them in a greased sheet tray with the seasoning side facing down.  I then topped them with pizza cheese. Try keeping the cheese and ingredients in the middle of the crust so it doesn't come out of the pocket.

Then add the ground chicken mixture on top.

Add finally top with the asiago cheese.

When all the ingredients are in, top each one with another pie crust circle.  Again making sure the seasoning side is on the outside.  

**TIP: You always want to make sure you seasoning at every stage of cooking. **

Since we already seasoned the meat, we want to make sure the pie crust are seasoned well.  Putting the seasoning on the outside of the pizza pie pocket will wake up your tastebuds first, before biting into the rest of it.

Now it's time to crimp the edges to give you a little pizza pocket.  The best way is to use your thumb and pointer finger and just go around the entire edge, making sure you are getting the top and bottom pie crusts pinched together so that the insides don't  all come out.

You then want to cut two slits in the top of the pie crust and oil the tops with olive oil.  Pop the sheet tray into the oven at 425 degrees for about 14-16 minutes until the crusts brown.

Here's my two little helpers!  About 7 minutes into cooking they wanted to know what smelled so good, I told them dinner and they wanted to see. This is a typical image in my kitchen.  I love their curiosity. 

Since they were so excited for dinner I recruited them to help finish the meal while the pizza pie pockets were finishing cooking.  

Yea, the pizza pockets are done!  Look how good they look.

Paxton approves and asks me to make them again!

Hope you all try out this fun recipe.  

Chicken Pizza Pie Pockets

1 package (2 crusts) premade pie crusts

1/2lb. Ground chicken

1 1/2 tsp. Italian seasoning, divided

3/4 tsp. Garlic salt, divided 

1/2 c. Marinara sauce

2/3 c. Pizza cheese

1/3 c. Asiago cheese

Olive oil (to brush tops)

Preheat oven to 425 degrees.  Take out pie crusts and let it come to room temperature, about 20 min.  In a medium skillet over medium high heat add the ground chicken with 1 tsp. of Italian seasoning and 1/2 tsp. of garlic salt and cook for 8-10 minutes.  Drain off excess moisture and add in marinara sauce.  Taste and season accordingly if needed. Set aside.  When the pie crusts are at room temperature, roll them out on the counter tops and sprinkle with the remaining Italian seasoning and garlic salt.  Take a cookie or biscuit cutter and cut out 12 to 16 mini crusts.  On greased sheet tray place half of the mini pie crusts  on it, with the seasoned side facing down.  Divide the pizza cheese, ground chicken mixture, and Asiago cheese equally between the pie crusts.  Top with the remaining pie crusts and crimp the edges.  Brush tops of each pie crust with olive oil and place in the oven.  Cook for 14 to 16 minutes until pie crusts have browned.  Remove from oven and serve immediately. 

Enjoy!

-Cool

5 Simple, Smart and Satisfying Snacks

Snacking is the latest and greatest food trend. Many individuals are foregoing the strategic 3 meals a day and replacing it with 6 small meals or snacks a day. This is happening for many reasons, with time constraints leading the pack.  People have less and less time to cook at home, less knowledge about how to prepare and cook food and spending more time away from the home. According to recent studies, snacking will probably increase 5-7% over the next 3 years and replace the regular 3 meals a day.  

Just look at these statistics from leading market research firms (www.forbes.com):

• A survey of 1,139 people by Nielsen found that 91% of adults snack at least once a day, including 25% who say they snack 3-5 times a day and 3% who claim to be always nibbling.
• According to a 2013 report from The Hartman Group, 48% of respondents replace meals with snacks at least 3-4 times a week.
• As many as 30% of Americans reported eating a frozen entrée as a snack, according to a 2014 report from Mintel. The report also found 41% of 25- to 34-year-olds surveyed were even more inclined to do so.

This is the alarming matter at hand:  are we replacing healthy meals with more unhealthy snacks?  With many of the quick and convenient snack options coming mainly from the grain group of the MyPlate food guide (think crackers, cookies, candy and chips), this might be a reason snacking may be increasing your waistline. The key to healthful snacking is all about balance. Each time you reach for a snack, you should have 2 of the 5 food groups and 1 of them should always be from the protein group.   Protein helps your metabolism work more efficiently at burning calories and also keeps your blood sugars stable so you do not experience bouts of intense hunger and cravings.

Here are healthier common snack replacements for the higher calorie and fat versions we tend to munch on.  All have less than 250 calories, pack a protein punch of 5 or more grams to keep you fuller longer and all will satisfy a sweet, salty or crunchy craving.

Instead of Cookies, try Apple “Cookies”

Shop:  Apple, peanut butter (or other nut butter), mini chocolate chips, old fashioned oats

Snack:  Slice the apple and circle out the core (usually you will get around 5-6 slices from a medium apple). Divide 2 tablespoons of peanut butter, 2 tablespoons of oats and 2 tablespoons of mini chocolate chips between the slices.

Serving:  5 slices

 

 Instead of Potato Chips and Onion Dip, try Homemade Corn Chips and Dip

Shop:  Corn Tortillas, non-stick cooking spray, salt, 1 small container of plain fat-free Greek yogurt, salsa.

Snack:  Preheat oven to 350 degrees. Cut 3 tortillas with a pizza cutter into 4 pieces for a total of 12 chips. Lay flat and spray lightly with non-stick cooking spray. Sprinkle with salt to taste. Bake for 10-12 minutes, or until desired crispiness. Meanwhile mix small container of yogurt with 2 tablespoons of salsa.

Serving:  12 chips and 1 cup of salsa dip

Instead of Cereal Snack Mix, try Power Snack Mix

Shop:  Shelled pistachios, unsweetened coconut flakes, raisins

Snack:  Combine 1 ounce of pistachios (about 50 nuts), 2 tablespoons of coconut and 2 tablespoons of raisins.

Serving:  ½ cup 

Instead of Crackers, try Flavored Popcorn

Shop:  Popcorn kernels, olive oil spray, Italian seasoning blend, garlic powder, roasted sunflower seeds.

Snack:  Air pop popcorn kernels, while warm, lightly spray with olive oil and sprinkle on 1 tablespoon of Italian seasoning blend, 1 teaspoon of garlic powder and ¼ cup of sunflower seeds.

Serving:  2 cups

Instead of a High Sugar and Fat Filled Latte, try a Craving Crusher Latte

Shop:  Coffee, fat-free milk, vanilla whey protein powder

Snack:  Brew and cool coffee. In a blender bottle, mix coffee with ¼ cup of milk and 1 scoop of protein powder. Shake until well blended.  

Serving:  8-10 ounces

~Crazy

Chia Seeds: THE Superfood of Choice

Is your appetite out of control for sweets or something crunchy every day?  Are you diabetic and looking for a natural way to control your blood sugars?  Are you tired of having to take fiber supplements?  You seriously may want to consider my favorite super food on the supermarket shelves, the chia seed.  Best known for growing Chia Pets in clay pots, the chia seed has an impressive list of nutrients and health benefits.   

This tiny seed is big when it comes to nutrition value. It’s high in fiber, as a half-ounce contains 6 grams of fiber, the same amount of fiber found in three slices of whole wheat bread.  The soluble fiber when combined with liquids forms a gel, which may help the body regulate how carbohydrates are digested and stabilize blood sugars.  The soluble fiber also may have a role in controlling appetite and cholesterol.  It also provides omega-3 fatty acids; in fact, it contains some of the highest amount of plant-based omega-3 fats. The antioxidant content is comparable to fruits and vegetables.  

What’s even more amazing is how simple it is to eat chia seeds.  No need to grind first, just sprinkle or stir and eat. Chia seeds have little flavor, making it easy to add to your favorite foods without changing the taste. Simply sprinkle one tablespoon on salads, yogurt, cereal, applesauce or smoothies. Or stir the seeds into a beverage such as juice right before meals to help control hunger and feel full longer. Because chia seeds are rich in antioxidants, there is no need to refrigerate to keep the oils present from going rancid.

They are great to use when you get cravings. Some individuals experience mid-morning or mid-afternoon cravings. This is the perfect time to have about ½ tablespoon of chia in a yogurt or a pudding cup.  I personally put mine in my smoothie every morning and then later I mix it with peanut butter to put on my afternoon apple. Chia seeds also help you stay hydrated, so this is a great option in the hot days of summer or if you are doing activities or sports in the heat. They are even a healthy option for kids!

The best thing about it is you can use it anytime of the day and it’s all natural!  Aim for about 1 ½ tablespoons a day and up to 3 tablespoons a day.  Try this delicious summer salad for your next meal and be brave, choose chia!

Strawberry-Kiwi Spinach Salad with Chia Seeds

Serves 12

All you need:
1/2 cup ligh raspberry vinegarette
2 tbsp chia seeds
2 (6 ounces each) bags fresh spinach
2 pints fresh strawberries, halved
4 medium kiwifruit, peeled and cut into 1/4-inch slices
2 medium green onions, sliced

All you do:

 

1..     In a large bowl, combine spinach, strawberries, kiwi and green onions.

2.     Stir chia seeds into dressing right before serving.   Add dressing to salad and toss to coat.

~Crazy

Making Memorial Day Weekend More Delicious With Grilled Caesar Salad

Memorial Day weekend is just a couple hours away and I bet you will be celebrating in some sort of way.  Whether you are having people over for a grill out or maybe you are going over to a family members for a get together, you are going to be eating and why not make this weekend stress free.  Throw the stressors in the garbage this weekend and let your weekend be about having fun and celebrating all that wonderful service men and women that have fought for our freedom.

Lucky for you I have a salad that will not only be easy but it's a small little spin on a classic salad that will make a huge taste difference.

Grilled Caesar Salad is what you should be making this weekend.  Use it as a side dish, or add some protein to it for a hearty main entrée.  Whatever you do, just try it, you won't regret it!

So there's not a lot of ingredients that you need to go out and buy which is a plus.  You will need a head of romaine lettuce, and not that stuff you find in a bag, you will also need some parmesan cheese, Caesar dressing, red onion, and black olives (in you prefer.)

So now first step is that you will want to go and preheat your grill.  Get that puppy hot because as soon as you have cut your ingredients it will only take a couple minutes and then you will be ready to eat.

Now we are just going to take off any leaves that are wilted or don't look the best.  Then we are going to wash it and cut it down the middle lengthwise. 

That's all the cutting for the lettuce right now, so just open up the romaine lettuce and set it on a plate, or tray to take out to the grill.

I then spray the cut end of the lettuce with olive oil spray and season with freshly ground pepper and Kosher salt. 

Last thing we are going to cut is the red onion.  Just cut the ends off, and take the skin off the onion.

Cut in thin slices, which you should get between 6-10 depending on how big your onion is.

Now we are ready to pack up all our ingredients and take it out to the grill.  Yes, you can take it all out to the grill because we will prepare the salad outside.

So the first thing after the grill is preheated we are going to throw on the red onions since they take longer than the romaine lettuce.

**You can grill your onions until very soft, I usually only throw them on for about 3-4 minutes because I like the crunchy texture but I love the smoky grill flavor.**

As soon as you turn the onions over is when you will want to put the romaine lettuce on the grill, cut side down.  Shut the lid to the grill, but whatever you do don't leave!!  This step only take 2- 2 1/2 minutes. Let your lettuce cook for only a couple minutes.  You want to get some nice grill marks on your lettuce with a little smoky flavor but you don't want it cooked all the way through.  The lettuce should just start to wilt but still have a delicious crunch.

Look at the lovely little lettuce

Now that you take the lettuce and onions off the grill, go ahead and cut up the lettuce.  First start by cutting through the leaves lengthwise about 4 or 5 times.

Next turn the lettuce 90 degrees and cut the head of lettuce in about 1 in. square pieces. How easy was that?  You don't need to buy bagged lettuce again!  When the lettuce is cut just throw it in a bowl to serve. 

From here you have 2 options.  #1 option would be if you are serving the salad right away, than go ahead and put the dressing right on the salad and mix until all incorporated.

Add on your cooked red onions, shredded parmesan cheese, black olives, and croutons.  Serve and Enjoy!!

If you are taking this salad to a friends or won't be serving this salad right away, I suggest putting the salad in the bottom of your dish, topped with grilled red onions, parmesan cheese, and black olives.  Wait to put the dressing and croutons on until right before serving so that the salad is fresh and crisp.

 

Hope you enjoy the salad, I know my family loves it.  Have a wonderful weekend!

Grilled Caesar Salad

1 head Romaine lettuce, cut in half

1 medium red onion, sliced in rings

Olive oil spray

Kosher salt and pepper

½-3/4 c. Caesar dressing

½ c. black olives

¼ c. parmesan cheese

½ c. croutons

Preheat grill to medium heat.  Spray romaine lettuce and red onions with olive oil spray and season with salt and pepper.  Grill the red onion for about 2 minutes on each side and lettuce for only 2 minutes with the cut side facing the grill.  Grill lettuce until grill marks appear and the it becomes wilted.  Remove red onion and lettuce.  Place lettuce onto the cutting board and cut into small bite size pieces.  In a medium bowl toss the grilled romaine lettuce with the Caesar dressing, top with red onion, black olives, parmesan cheese and croutons.

-Cool

Monday Motivation: Meal Planning, Do It!

It's Monday! Aren't you so excited? But seriously, Monday is a great time to start the week out healthy. Take today to plan your meals out for the week, hit up the grocery store after work today, grab ingredients for a healthy dinner and prevent yourself from the dreaded "Oh it is 4 pm and I have no idea what I am having for dinner" blues. 

It doesn't have to be expensive or complicated, but it does need to be balanced. "Think 3" for meal planning. 3 of the 5 food groups should be present in your meal and I always recommend Protein, Vegetable and a Whole Grain. 

Are you getting hungry yet? 

How about a few more pictures to inspire your Monday Motivation to plan this weeks meals. 

Try this for your meal tonight for a family of 4:

4 - 4 ounce pieces of salmon

1 pineapple cut into 2 x 4 pieces 

1 bunch of asparagus

1 bottle of teriyaki marinade

Salt and Pepper to taste 

1. Marinade the salmon in a plastic bag with teriyaki for 30 minutes

2. Heat grill for 15 minutes to 400 degrees

3. Sprinkle asparagus with salt and pepper

4. Place salmon on the grill, skin side down, grill for about 4-5 minutes

5. Place asparagus on grill and rotate until salmon is finished cooking. 

6. Place pineapple on grill and grill on each side for about 2-3 minutes. 

7. Turn salmon over and grill for about another 4-5 minutes or until salmon starts to flake.  

Happy Dining! ~Crazy