Mediterranean Pizza

While my husband and I are generally healthy eaters, we both really enjoy pizza.  We occasionally splurge and order it, but I'm a big fan of making it myself.   This allows me to make it healthier, add whatever toppings I want and it's much cheaper.   I usually make the pizza dough recipe from my Martha Stewart Everyday Cooking cookbook, however I found this whole wheat pizza recipe on her website recently and thought I'd give it a go. 

When I lived in Massachusetts, there was a pizza place near me called Three Aces.  They made the BEST Mediterranean pizza and I've been hooked ever since.  I don't know if I'd call this "healthy" or not... but I like to think it's on the healthier side as far as pizza goes.

Mediterranean Pizza
Serves 2-4

1/2 recipe of Martha's whole what pizza dough, link above.
2 Garlic Cloves, minced
8 oz. Pizza Sauce
1 tsp Leaf Oregano
1 (10 oz) Box Frozen Spinach, thawed
1/2 (14.5 oz) can Artichoke Hearts, drained and diced
1 (2.35 oz) can sliced Black Olives, drained
1/4 cup sliced Banana Peppers
1 cup shredded Mozzarella Cheese
1/3 cup Feta Cheese

Make pizza dough per Martha's directions.  When making pizza dough, I generally freeze half of the recipe for later use.  I used 1/2 of Martha's recipe.  Pre-heat oven to 450 degrees. Sprinkle a little cornmeal on a kitchen counter.  Roll out dough to the desired shape.  Place dough on a 15-inch pizza pan sprayed with cooking spray.  I usually let mine sit for about 10 minutes if it doesn't quite fit the pan and then try to stretch it out a little further, right on the pan.  With a fork, make prick marks all over the dough to prevent any air pockets from bubbling up.  Bake pizza shell for about 10 minutes.  Check on it every few minutes to make sure no air pockets are forming.  Take dough out of the oven. Sprinkle minced garlic over crust. Spread sauce over dough & garlic and then sprinkle with oregano

Layer on ingredients: spinach*, artichoke hearts, black olives, banana peppers, mozzarella and feta cheeses.

* Once spinach is thawed, take small handfuls over the sink and squeeze out the water.  You don't want your pizza to get mushy from excess water

Bake for another 10 or so minutes, until cheese is melted and slightly browned.  Try to let it cool for 5 minutes, if you can!  I love that first bite, with all of the veggies, salty cheese, sweet sauce and crisp whole wheat crust.  I could probably eat this whole pizza if I wanted  to - Enjoy!

This is what the pan looked like when we were done... clearly this was a 2-serving pizza night!

Cornmeal-Crusted Catfish Sandwich

With Lent upon us, I've been working on some different fish dishes to serve on Fridays.  My husband will often make cornmeal-crusted catfish or tilapia, which is really good!  In an effort to change things up a bit, I've decided to turn it into a sandwich.  I love a good fried fish sandwich and while those on restaurant menu's call my name, my arteries and overall health say "no!"  This is my slightly healthier take on a fried fish sandwich. 


Cornmeal-Crusted Catfish Sandwich
Serves: 2

2 Catfish filets
2 tsp Cornmeal
1 tsp Old Bay Seasoning
Pepper

1-2 Tbs Extra Virgin Olive Oil for skillet

2 Hoagie Buns
Light Mayo
Shredded lettuce

Lay fish filets on a plate.  Sprinkle on cornmeal, Old Bay seasoning and fresh ground pepper.  Use 1/2 tsp of cornmeal, 1/4 tsp Old Bay and 1-2 grinds of fresh pepper, per side.  Flip filets over and repeat. 

Heat 1-2 Tbs oil in a sauce-pan, over medium heat. You want enough oil to easily cover the bottom of the pan.  Once the pan has heated for a minute or two, add the filets.  Cook for 10-12 minutes total, flipping once.  The cooking time will depend on how big and thick your fish is. 

 
While fish is cooking, take out a cookie sheet.  Lay a paper towel on top of the cookie sheet and put a cooling rack on top.  After the fish is done cooking, you will let them sit here for a minute or two. This step can be optional, but it helps drain any extra oil before putting it on your sandwich.  Plus it gives you time to get your sandwich ready.

Once the filets are done cooking, move them to the cooling rack for a minute or two. 

While the fish is cooling, prepare your sandwich.  On one half of the hoagie bun, spread as much mayo as you'd like.  Top other half of hoagie bun with the shredded lettuce. 

Lay fish on top of lettuce. Top with the other half of the bun. Try not to inhale it all at once!  The salty and slightly crunchy fish filet, combined with the tangy mayo and fresh, crisp lettuce!  Delish!  I hope you enjoy this "healthier" version of a restaurant style fish sandwich as much as I did!

xoxo Melissa

Cocoa Berry Smoothie

I love smoothies!  I love how many national food chains such as Panera and Starbucks are now serving smoothies!  I do NOT love how they tend to cost almost $4.00!  In an effort to not go broke by feeding my smoothie addiction, I have started making my own at home.  Here's one of my recent concoctions.  Enjoy!


Cocoa-Berry Smoothie
Serves: 1

3/4 cup Milk (I used 1%)
1 cup Frozen Strawberries
1 1/2 Tbs Fat Free Whipped Topping
3 tsp Chocolate Pudding Mix, dry

Add all ingredients to the blender:

Blend until smooth. If you find the smoothie too thick, add additional milk as needed. Depending on how thick you want it, you may have to stop and stir a few times.

 
Once smoothie has reached your desired consistency, poor into a cup and enjoy!  At first sip it tastes mainly like strawberries, but has a subtle chocolate flavor from the pudding.  If you want it more chocolate-y, you can always add more pudding mix to it. This makes about 2 cups, which I consider a good 1-serving. Enjoy!

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Nutritional Info*
Calories: 233
Fat: 2.5 grams
Fiber: 3 grams


* I have manually calculated this information, based on the ingredients I used. Your own recipe's nutritional information may vary, depending on the specific ingredients you use