Dr. Oz's Homemade Veggie Pizza
1/2 8" whole wheat pizza crust
2 TBSP tomato paste
1/2 cup vegetables sauteed in 1 tsp olive oil
1 TBSP each sliced olives, sun dried tomatoes
2 TBSP shredded mozzarella cheese
herbs to taste
Bake at 250* F for 10-15 minutes
Chicken Lime Soup
4 corn tortillas, in strips, toasted
2 chicken breasts, grilled, boned and cut in bite-sized pieces (I bought boneless and just boiled it)
3 stalks of celery, chopped (I don't like celery, so I didn't use it)
1 onion, chopped
3 carrots, chopped
4 tablespoons white rice
3 14.5 ounce cans chicken broth (or about two cups, I think)
1/2 tsp garlic salt
1/4 tsp ground cloves
1/4 tsp thyme
1/2 tsp oregano
2 tbsp fresh lime juice
2 Roma tomatoes, diced
avocado, peeled, pitted and diced
salt and pepper to taste ( I omitted this, it wasn't needed)
fresh lime wedges
Prepare the tortilla strips and set aside for garnish. Season the chicken and moisten with 2-3 tbsp chicken broth. (Yeah, I forgot to read the directions just before this step and poured all the chicken broth into the chicken. It got moistened all right.) Set aside.
Generously coat a 2-quart saucepan with a vegetable spray. Add celery, onion, and carrots and saute 3-4 minutes or until softened. Add white rice, chicken broth, garlic salt, cloves, thyme, and oregano. simmer, uncovered, for 20-30 minutes.
When you are ready to serve the soup, add the lime juice, tomatoes, avocado, scallions, and reserved chicken. Season to taste with salt and pepper.
Serve the soup with tortilla strips and fresh lime wedges.
Advance Preparation: The soup base may be prepared a day or two in advance. Add lime juice, tomatoes, avocado, and scallions before serving.
2 cups finely chopped cabbage (original calls for red, but I only had green)
2 cups finely chopped cauliflower
2 cups finely chopped broccoli
1-1/2 cups chopped mushroom
1 cup finely chopped carrot (original calls for grated)
1 cup chopped tomato
1 cup finely chopped bell pepper (original calls for red, I had yellow)
1/2 cup finely chopped red onion
1/2 cup ranch dressing
1/2 cup Italian dressing
Mix the two dressings together, pour over combined veggies, and mix well. (The original recipe calls for light ranch and light Italian, but I used regular to increase the chances I might actually want to eat this concoction.)