Back-to-school meals: Buffalo chicken cauliflower pizza and Philly cheesesteak skillet.
By JULIE BRINKLEY
Another school year is underway and you need tasty, easy and healthy recipes to get your routine back on track.
These recipes for buffalo chicken cauliflower pizza and Philly cheesesteak skillet make the perfect weeknight dinners and will put a smile on your family’s faces.
Enjoy!
CAULIFLOWER CRUST
5 cups rice cauliflower
3 large eggs
3/4 teaspoon salt
BUFFALO CHICKEN TOPPINGS
3/4 lbs. shredded chicken breast
2 tablespoons hot sauce
4 chopped scallions or green onions
3 tbsp. reduced fat blue cheese crumbles
1 tsp. garlic powder
1 cup shredded reduced fat mozzarella cheese
HOW TO MAKE IT
Spread cauliflower on a baking sheet lined with parchment paper or silicone mat. Bake at 425° for 30 minutes or until golden brown.
In a kitchen towel, squeeze out the cauliflower and remove excess moisture.
Mix cauliflower, egg and salt; spread mixture onto the parchment lined sheet pan or use a silicon pad.
Press into a 12-inch circle, bake at 400 degrees for eight minutes.
While the crust bakes, prepare the toppings.
Toss all of the ingredients except for the mozzarella together in a bowl.
Remove the sheet pan from the oven and evenly spread toppings on crust and sprinkle with mozzarella cheese.
Bake until golden brown, approximately 10 to 12 minutes.
Cut the pizza into eight equal sized pieces (two slices per serving).
PHILLY CHEESESTEAK SKILLET: WHAT’S IN IT
1 ½ lbs. beef steak
½ cup scallions
3 cups multi-colored bell pepper
1 garlic clove
2 tsp. ginger
1 tbsp. soy
1 tbsp. Worcestershire sauce
3 tsp. sriracha
3 tbsp. reduced sugar ketchup
1 ½ cups low fat provolone cheese
HOW TO MAKE IT
Spray skillet lightly and brown sirloin steak pieces; add onions.
Remove steak from skillet and add peppers, garlic, soy, Worcestershire sauce, sriracha and ketchup.
Return steak to skillet and top with cheese; place under broiler for 5 minutes or until melted and lightly browned.
Makes 5 servings.
