Thursday, March 15, 2012

Homemade Energy Bar


2 cups old fashion oats
1 cup brown sugar
1 cup dried apricots
1 cup dried cranberries
1 cup almonds
1 cup honey
1 cup chunky peanut butter
olive oil 
 1. Combine oats, apricots, and cranberries in a big bowl and set aside.

 2. In a pan, combine honey, sugar, and peanut butter. Bring to bubble point and stir until well incorporated.

3. Pour mixture to dry ingredients and mix well.

4. Brush olive oil to baking pan and evenly spread mixture.

5. Cut wax paper, set it on top of the mixture, and press until dense. Chill in the fridge for 30 minutes and cut into rectangles or squares

Keep in air tight jar and enjoy.

Chicken and Veggie Wheat Pizza in Tomato Pesto


3 cups all purpose flour
1 cup wheat flour
2 envelops of fleischmann pizza crust yeast
1 1/3 cup warm water
2/3 cup olive oil
3 tbsp sun dried tomato pesto
1 cup mozzarella cheese
1 tbsp sugar
1/2 chicken breast (seasoned with olive oil, salt, and pepper- bake in medium)
1 red pepper
1 cup large black olives
5 rings of pineapple
10 florets of broccoli

 1. Measure 1 1/3 cup warm water, add yeast, sugar, olive oil leaving 1 tbsp to grease pan and mix until yeast dissolves.

2. Flour into the mixer, pour yeast mixture and mix until incorporated, form a ball, and transfer to greased bowl using some of the olive oil.

3. Form dough to a smooth ball, press evenly in a greased pizza pan or stone, and into the oven for 10 minutes in 400 degrees.

4. Slice veggies, chicken breast, and spread sun dried tomato pesto evenly to crust.

5. Layer veggies, top with mozzarella cheese, and drizzle olive oil on top. In 400 degrees oven. bake for 20 minutes until cheese melted and brown.

Note: Precook pizza crust will avoid overcooking veggies. Substitute ingredients according to what you prefer...I go for healthy and light, :)!