Looking out my front door window I can see the sun is casting a golden glow on my oak tree. The tinted window give the illusion of a cool and brisk day ahead. My cup of chai tea helps the fall season to settle in my mind. Clear, cool, and calm is how fall has come in.
Here in Texas fall is a welcome season after the brutal summer we had with temps well over 100 and little or no rain. Let's not forget those pesky mosquitoes that made the summer even more frustrating. But this awwww moment is what I have been waiting on. It the time when the smell of cinnamon, cloves, nutmeg, ginger, vanilla, apples, oranges, and home baked cookies that fill the air that says, "fall foods are here."
I know most of us worry about eating these heavy foods, but let's see how we can make some lighter versions that offer an even more enjoyable fall fest.
Check out the videos for the light versions for pumpkin bread and chicken pot pie two favorite fall dishes.
Pumpkin Bread:
http://www.cookinglight.com/eating-smart/recipe-makeovers/recipe-makeover-pumpkin-bread-00400000056188/
Chicken Pot Pie:
http://www.cookinglight.com/eating-smart/recipe-makeovers/healthy-chicken-potpie-recipes-00412000067896/
This past summer, I tried my hands at homemade pizza with the encouragement of my friend The Sage Book Whisper. And now I much prefer homemade over commeical because I can make it more tasty and healthy for them. My speciality is Grill Chicken Greek Pizza - no measuremenst here just eye balling everything.
1 can Pillsbury Artisan Pizza Crust
10-12 chicken tenders
Olive Oil
Fresh Spinach
Bell Peppers (your choice of red, yellow, or orange)
Onions
Pizza Cheese (already bagged)
Black Olives
Artichokes
Greek Salad Dressing
Oregano
Salt/Black Pepper
Garlic Powder
Onion Powder
Crush Red Peppers
1. Season chicken tenders with garlic and onion powder, black pepper, salt (or salt substitute). Heat medium pan and add enough of olive oil to get the entire bottom pan covered. Do not fill the pan with oil. Cook until done for 4-5 minutes. Remove from pan and cut up into bite size pieces. *Set the pan to the side for use again.
2. In a large pizza pan, lightly spray pan and spread out the pizza dough in the greased pan with your hands.
3. Shake up a bottle of your favorite Greek dressing and pour in a prep bowl. Take a food brush and brush the pizza dough with the dressing making sure the dough is completely covered and not soggy.
4. *If you want your veggies a little soft, just saute them in the pan you cooked the tenders for flavor for 3-4 minutes and add them to the pizza dough. (bell peppers, spinach, onions)
5. Add the chicken tenders, olives, and artichokes.
6. Sprinkle some oregano, garlic, onion, black pepper, salt over the veggies and chicken.
7. Add cheese over the veggies, artichokes, and chicken to seal them.
Shove it in the oven at 350 degrees for 12-16 minutes or until crust is brown. Cut and enjoy!
Pork Chops with Roasted Apples and Onions
