No recipe or instructions needed… just heat the griddle to medium heat, sprinkle ingredients on tortilla, top with another tortilla, melt, flip, melt some more & EAT!

I would love to hear from you!  Please contact me through this website with any comments or questions.  You can also find me on Facebook and Twitter.  Enjoy!

There are no rules with pizza so be creative.

1. Start with some kind of par baked crust – Freschetta, Boboli, Mama Mary’s or your own crust that has baked at 350º 10-15 minutes. 
2. Add pizza sauce and spread to 1/3″ to the edge of the crust.
3. Add a few handfuls of cheese if you please.  We like a combo of mozzarella and cheddar.
4. Now for the toppings, this is where you can get creative.  For camping purposes, look for shelf stable items such as bagged pepperoni, canned olives, mushrooms, artichoke hearts, sun-dried tomatoes and/or pineapple.  I love to load pizza with fresh ingredients as well – dice everything for easy spreading (for do-ahead prep, chop and put toppings in baggies).  Try venison, shrimp, bell peppers, onion, spinach, smoked salmon, fresh basil, zucchini or roasted kale.  TOPPING TIP: Don’t pile toppings too high, the pizza will not cook properly.

Bake at 400-450, 15-25 minutes or until cheese in the middle is bubbly.

To get your Dutch oven to 400-450 degrees, preheat on a bed of coals and then place coals about 1″ apart for the bottom heat.  Load the lid with briquettes and check pizza when it starts to smell good.

Remove from Dutch oven by carefully lifting foil on to cutting surface.  Enjoy!

• 1 1/3 cup brown rice flour
• 1/4 cup Truvia
• 2 teaspoons baking powder
• 2/3 cup milk
• 1/4 cup butter
• 1 egg
• 2 teaspoons vanilla
• 1/4 cup Greek yogurt

In a medium bowl, whisk egg, add milk, butter, vanilla and yogurt.  In a separate bowl mix dry ingredients until thoroughly combined.  Slowly add dry ingredients to wet ingredients.  Stir until moistened, do not over mix.  Pour into an 8” greased cake pan.  Bake in a pre-heated 350º oven 25 minutes.  Dust with powdered sugar and/or drizzle with berry compote.
I would love to hear from you!  Please contact me through this website with any comments or questions.  You can also find me on Facebook and Twitter.  Enjoy!

It is the right time of the year to get your kohlrabi started!  What is kohlrabi?  Believe it or not, kohlrabi, also known as Italian turnip, is eaten 3-4 times a week in some countries.  It is a fairly new vegetable to me but my mom (the green thumb in the family) is always trying new things in her greenhouse.  Last summer we enjoyed the new addition to the garden.  Tasting a bit like the inside of a broccoli stem, the flesh is sweet and tender.  Kohlrabi can be eaten raw or cooked.  Our favorite way was roasted with a bit of olive oil and sea salt.  If you are looking for something new and different to put in the garden this year, give kohlrabi a try.

Prepare kohlrabi by peeling, chopping and drizzling with olive oil.  Roast in a 375 degree oven until edges begin to brown and kohlrabi is tender.

Add kohlrabi to a summer stir fry of onions, fresh corn and a sprinkling of chives.  Since kohlrabi can be eaten raw, just cook to desired doneness.

My kohlrabi didn’t look very pretty on the outside but once peeled, the flesh inside was lovely.  We like the kohlrabi best when it is about softball size, they can get tough and woody if allowed to get very large.

I would love to hear from you!  Please contact me through this website with any comments or questions.  You can also find me on Facebook and Twitter.  Enjoy!

Kale & Quinoa… if they aren’t part of your diet yet, you need to go shopping!  Two ingredients that used to only be found at health food stores and upper class grocery stores, kale and quinoa can both now be found in regular supermarkets.  They aren’t expensive either!  Stuff these superfoods into a chicken breast slathered with a tangy Greek yogurt & specialty mustard sauce and sprinkled with panko (Japanese breadcrumbs – also available virtually anywhere) and you have a nutritious, delicious gourmet feast on a dime!  I’ve lost count… I think this is it, #8 entry for the Saucy Mama’s “Skinny Mama-Cooking With Mustard” contest.  Oh, these were so GOOD!

Saucy Mama Smokey Garlic Mustard Chicken Stuffed with Kale & Quinoa

(I know these titles are long but I must use the whole Saucy Mama title for the contest!)

• 4 6-ounce skinless chicken breasts
• 1 cup fat-free chicken broth
• 1/2 cup red quinoa
• 2 cups small kale leaves
• 1/2 cup fat-free Greek yogurt
• 3 tablespoons Saucy Mama Smokey Garlic Mustard
• 1/2 cup panko
• Non-stick cooking spray

In a small saucepan, bring chicken broth to a boil.  Add quinoa, reduce to medium-low heat, cover and cook 15 minutes.  Drain excess chicken broth from quinoa and set aside to cool.  Pound each chicken breast to 1/4” thickness.

In a small bowl combine yogurt and mustard, mix until thoroughly combined.

Spread the chicken breasts with a portion of the yogurt/mustard sauce.  Layer 1/4 of the kale and quinoa on the breast and roll up.  Place, seam-side down, on a baking sheet sprayed with non-stick spray.  Repeat with each chicken breast.  Divide remaining sauce and spread on the top and sides of the chicken roll-ups.  Sprinkle with panko and bake in a preheated 350º oven, 35-40 minutes or until chicken reaches an internal temperature of 165º-170º.

Makes 4 servings.

Calories 530, Total Fat 17.6, Saturated Fat 3.9g, Trans Fat 0g, Cholesterol 151mg, Sodium 469mg, Total Carbohydrates 31.7g, Dietary Fiber 4g, Sugars 2g, Protein 59.2g, Vitamin A 105%, Vitamin C 67%, Calcium 17%, Iron 34%.  High in niacin, phosphorus and selenium.

Recipe Note:  If feeling pressed for time, chicken breasts can be butterflied and stuffed instead of the roll-up method.

I would love to hear from you!  Please contact me through this website with any comments or questions.  You can also find me on Facebook, Twitter and Pinterest.  Enjoy!

Saucy Mama Smokey Garlic Mustard Veggie Fritters

1. 1/3 cup onion, diced
2. 1/2 cup bell pepper, diced
3. 1 cup mushrooms, diced
4. 3 cloves garlic, minced
5. 1 cup sweet potato puree
6. 3/4 cup pinto beans, mashed
7. 2 egg whites
8. 1/3 cup brown rice flour
9. 2 tablespoons Saucy Mama Smokey Garlic Mustard
10. 1/2 teaspoon salt
11. 1/4 teaspoon black pepper
12. 2 teaspoons olive oil, divided, for frying

(To further cut calories, use non-stick cooking spray)

In a medium non-stick skillet, saute onion, bell pepper, mushrooms and garlic in 1 teaspoon olive oil, on medium-high heat until soft.  Set aside.  When veggie mixture cools, add remaining ingredients and mix thoroughly.

Heat remaining teaspoon oil in a non-stick skillet on medium-high heat.  Drop fritters by heaping tablespoon into hot pan.  Fry until golden brown, 2-4 mintues per side.  Add additional oil or non-stick cooking spray if needed.

Makes 20-22 fritters, serving size 3 fritters.

Recipe Note:  Almost any veggies can be subbed into this recipe, just use what you have… carrots, celery, jalapenos, corn, etc.  Just keep the rough measurements the same.

Calories (3 fritters) 175, Total fat 2.8g, Cholesterol 0g, Sodium 214mg, Total Carbohydrates 30g, Dietary Fiber 5g, Sugars 3.5g, Protein 8.1g, Vitamin A 68%, Vitamin C 21%, Calcium 6%, Iron 12%

I would love to hear from you!  Please contact me through this website with any comments or questions.  You can also find me on Facebook, Twitter and Pinterest.  Enjoy!

Tarragon Lemon Mustard Poached Halibut with Veggie Ribbons

• 1 1/2 cups skim milk
• 3 tablespoons Saucy Mama Tarragon Lemon Mustard
• 1/8 teaspoon salt
• 8-12 ounces halibut, cod or tilapia

In a medium saucepan, heat milk and mustard to 160º-180º.  Do not bring liquid to a boil.  Add fish fillet(s) to poaching liquid.  Poach on medium-low 12-16 minutes or until fish reaches an internal temperature of 140º or to desired doneness.  Serve with a portion of Veggie Ribbon Salad if desired.

Makes 1 large or 2 small servings.

Calories for 1 8-ounce serving of fish, 259, Total Fat 2.9g, Cholesterol 125mg, Sodium 474mg, Total Carbohydrates 1.9g, Sugars 1g, Protein 53g.  High in magnesium, niacin, phosphorus, selenium, vitamin B6 and vitamin B12.

Veggie Ribbon Salad

• 1 cup cucumber, ribbons
• 1 cup bell pepper, ribbons
• 3 tablespoons fat-free Greek yogurt
• 1 tablespoon Saucy Mama Tarragon Lemon Mustard

Toss until thoroughly combined.  Makes 2 servings.

Calories 57, Total Fat 1.8g, Trans Fat 0g, Cholesterol 1mg, Sodium 11mg, Total Carbohydrates 7.5g, Dietary Fiber 2g, Sugars 4g, Protein 3.4g, Vitamin A 31%, Vitamin C 101%, Calcium 7%, Iron 5%

I would love to hear from you!  Please contact me through this website with any comments or questions.  You can also find me on Facebook, Twitter and Pinterest.  Enjoy!

Saucy Mama Dijon Mustard Roasted Cauliflower

• 1 teaspoon olive oil
• 2 cups red onion, thinly sliced
• 1/4 teaspoon salt
• 2 tablespoons dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 1/2 tablespoon olive oil
• 1/3 teaspoon salt
• 1 head cauliflower, cut into florets
• 1/4 cup fresh cilantro, garnish

In a medium saucepan, saute onions in 1 teaspoon olive oil on medium heat.  Turn heat to low, add salt and sweat onions for 15-20 minutes.

In a large sealable plastic bag, add mustard, lemon juice, maple syrup, olive oil, salt and cauliflower.  Seal bag and mix cauliflower around until fully coated with mustard mixture.

Place cauliflower on a baking sheet in a single layer.  Roast in a preheated 400º oven 15-20 minutes or until cauliflower begins to brown on the edges.

Mix cauliflower and onions together in a serving dish, top with cilantro.  Serve warm or at room temperature.

Makes 6 servings.

Calories 56, Total Fat 2.2g, Cholesterol 0mg, Sodium 299mg, Total Carbohydrates 8.7g, Dietary Fiber 2g, Sugars 4.8g, Protein 1.5g, Vitamin C 41%, Calcium 2%, Iron 2%.  High in manganese, potassium, Vitamin B6.

I would love to hear from you!  Please contact me through this website with any comments or questions.  You can also find me on Facebook, Twitter and Pinterest.  Enjoy!

Kale with Cherries & Suzie’s Yellow Mustard

8 cups kale

2 teaspoons olive oil

1/2 cup fat-free chicken broth

1/3 cup dried cherries

1 tablespoon white vinegar

2 tablespoons Suzie’s Yellow Mustard

1 teaspoon honey

In a large skillet, saute kale in olive oil on medium-high heat 2-3 minutes.  Add broth and cover.  Turn heat to medium, cooking an additional 4 minutes.

In a small bowl, mix vinegar, mustard and honey until thoroughly combined.  Add mustard mixture and cherries to kale, cook an additional 1-2 minutes, uncovered.

Makes 4 servings.

Calories 125, Total Fat 5g, Cholesterol 0g, Sodium 154mg, Total Carbohydrates 17g, Dietary Fiber 3.5g, Sugars 1.9g, Protein 6.4g, Vitamin A 412%, Vitamin C 268%, Calcium 21%, Iron 16%

I would love to hear from you!  Please contact me through this website with any comments or questions.  You can also find me on Facebook, Twitter and Pinterest.  Enjoy!