Pepperoni and Sweet Italian Sausage Pizza (A Califlour Crust Recipe)

Friday, February 23, 2018

Friday Night Pizza Night! My family loves these delicious cauliflower crusts, but I love them more because I can get my picky eaters to eat more veggies without even realizing it! These crusts are only 180 calories and 6 grams of carbs for the entire crust and they are an approved option if you are doing the Medifast/ Optavia plan! They count as 1/2 a Lean and 3 Greens, but make sure you only get the Sweet Red Pepper, Spicy Jalapeno or Original Italian crusts. The Plant Based crust is not on plan, but perfect for maintenance.

Tonight we are having Turkey Pepperoni and Sweet Italian Turkey Sausage Pizza! I normally have Italian turkey sausage already cooked and stored in the freezer in 6 ounce portion sizes, but I only needed 3/4 ounce of sausage for this recipe. Measure out the small amount and store the rest back in the freezer. You will also notice I did not add any marinara sauce to the pizza. It really doesn't need it because the crust is already so flavorful!

Interested in the crust? Link is below! Keep coming back and clicking the link to purchase! It helps support Sandy's Kitchen!


* Get $5 off a 5 pack bundle using code "5Pack"
* Get $6 off a 6 pack bundle using code "6Pack"
* Perfect Pizza Pack (includes 1 Jalapeno, 1 Red Pepper, 1 Italian and 1 Plant Based Crust PLUS Pizza Pan) for $49.99 using code "perfect" (Plant Based crust is not approved on Medifast/Optavia Plan)

Pepperoni and Sweet Italian Sausage Pizza

1 Cali'flour Foods Crust ~ I used Original Italian (1/2 Lean, 3 Greens)
1/4 cup 2% mozzarella cheese, shredded (1/4 Lean)
1/2 (.50) ounce (about 7 slices) Turkey Pepperoni Slices (1/8 Lean)
3/4 (.75) ounce Jennie-O Sweet Italian Turkey Sausage, cooked (1/8 Lean)
Garnish Fresh Chopped Basil

Preheat oven to 375 degrees.
Bake crust for 8 to 10 minutes. Let cool for at least 10 min.
Top with mozzarella cheese, turkey pepperoni slices, and cooked sweet Italian turkey sausage. Sprinkle fresh chopped basil on top.
Bake for 5 more minutes or until cheese has melted.

The entire pizza is 1 serving with 1 Lean and 3 Greens! 312 Calories, 7 grams of Carbs and 31 grams of Protein!

Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.

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Zucchini Wraps

Thursday, February 22, 2018

I love all kinds of wraps and taco shells, but they tend to be higher in carbs and calories and not necessarily the best option for my waistline. The traditional wraps and taco shells are definitely not approved for the Medifast/ Optavia plan so what do we do when we want to enjoy our once favorite foods? We start looking for healthier options. Lettuce wraps are great, but sometimes you want MORE than a flimsy piece of lettuce holding all that wonderful yumminess. Maybe something a little more sturdier and seasoned to your liking than just lettuce. This is when Michelle Gray introduced me to a delicious zucchini wrap! They are made the same way as homemade cauliflower crusts, except we are using a different yummy vegetable! Why should cauliflower get all the attention? They take a little less cooking time than the cauliflower crusts and there is no flipping halfway through since the goal isn't to get them crunchy.  We want them to be soft so they can wrap around our food like a wrap or soft taco shell. These wraps are amazingly delicious so thanks for sharing the recipe Michelle!

Start off shredding your zucchini. I used about 4 medium sized zucchini and put them in the food processor. You could also use a hand grater, but watch those fingers! I happen to love mine and want to keep them! I put the zucchini in a cheese cloth and squeezed out any excess water, but Michelle only does this if her zucchini was frozen so it may not be necessary.

I like to use freshly grated reduced fat parmesan cheese. If you don't feel like shredding, you can purchase it already shredded.

Cumin and garlic powder are used in this recipe, but I used this seasoning instead of them. I love it on absolutely everything! It has onion, black pepper, celery seed, cayenne pepper, parsley, basil, marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic, carrot, orange peel, tomato, lemon juice and lemon oil. Boy, that sure is a lot of seasonings!

If you want to make the wraps without using a Fueling, you can use almond flour instead. 1 1/2 tbsp of almond flour counts as 1 Healthy Fat. I got this from Amazon. 

Add your grated parmesan cheese, almond flour or grinded up fueling, beaten egg, and spices of choice to a large bowl.

Mix it up good!

Spread about 1 cup of mixture on parchment paper that is lightly sprayed with cooking spray. I got about 4 cups of mixture and this recipe makes 4 servings. This makes 1 large wrap per serving.

You can also make 2 small soft taco shells if desired, by spreading a 1/2 cup of mixture per circle on parchment paper.

Let it cool for at least 5 to 10 minutes.

Peel the wrap away from the parchment paper. Be careful! Broken or torn wrapss are no fun!

The smaller shells already baked and cooling down!

Soft taco shells ready to be filled and eaten! Get in my belly!

What's my favorite wrap? Chicken Caesar of course!

4.5 ounces of grilled chicken breasts (3/4 Leaner Lean) with 1/4 cup or 1 ounce of reduced fat cheese (1/4 Lean). Cheese on everything because cheese is life!

1 cup of romaine lettuce (1 Green), a few parmesan puffs which work great as croutons, and an approved dressing of your choice. I used Wishbone Light Creamy Caesar Dressing. 2 tbsp of this dressing counts as 1 Healthy Fat. If you are using dressing as your Healthy Fat, you should not use the almond flour when choosing chicken, since chicken requires only 1 Healthy Fat.

Mmmmmm... my favorite wrap!

Wrap it up and enjoy!

I don't even miss the croutons ! The parmesan puffs give the crunch and extra flavor that the croutons once did!

Pure deliciousness!

This pizza wrap is my son's favorite wrap! Add 1/4 cup of Rao's marinara sauce as 1 Green. Then 1/2 cup 2% reduced fat mozzarella cheese (1/2 Lean), 1/4 cup part skim ricotta cheese (1/4 Lean) and 1 ounce turkey pepperoni slices (1/4 Lean).

Bake for an additional 5 minutes or until the cheese has melted.

Wrap it up and enjoy! What's your favorite wrap? Tell me in the comments!

Zucchini Wraps
Recipe from Optavia Health Coach Michelle Gray

4 cups zucchini, shredded
1 egg, beaten
1/2 cup grated reduced fat parmesan cheese
1 packet Optavia Honey Mustard Onion Sticks or Puffs grinded into powder form
1/4 cup + 1/2 tbsp almond flour which counts as 3 Healthy Fats
1/2 tsp black pepper ~ I used 1/4 tsp
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp cumin

Preheat oven to 425 degrees. 
Line a baking sheet with parchment paper and lightly spray with cooking spray.
Combine shredded zucchini, egg, grated parmesan cheese, grinded Optavia fueling of choice (or almond flour), and spices in a large bowl until mixed thoroughly.
Drop 1 cup of mixture on prepared parchment paper. Spread mixture as thin as possible while forming a large circle for a wrap or two smaller circles (1/2 cup of mixture for each circle) for soft taco shells. 
Continue making 3 large circles with 1 cup servings or 2 smaller circles with 1/2 cup servings.
Bake for 25 minutes for the larger circles. The smaller circles may need a few minutes less.
Let cool completely.
Peel the shells from the parchment paper very carefully.

4 Servings with 2 Greens, 1/4 Fueling or 3/4 Healthy Fat (depending if you use the Fueling or almond flour), and 2 Condiments per Serving

Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.

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Philly Cheese Steak Pizza (A Califlour crust recipe)

Friday, February 16, 2018

Friday Night is Pizza Night and today is no exception! My husband and I both love steak, but we only have it on occasion. We didn't get a chance to celebrate Valentines Day on Wednesday so we are celebrating tonight! I know some might think... why don't you guys have a traditional steak dinner? Well, we both love pizza and steak so why not combine the two? You can still have pizza and still be romantic! I hope you enjoy this Cali'flour Foods creation as much as I do!

What is Cali'flour Foods pizza crust? It is only the best alternative pre-made pizza crust out there!
The entire 9 inch crust is only 180 calories, 6 g of Carbs and 15 g of Protein! That is pretty amazing in my eyes! Made with only a few clean ingredients, locally sourced non-gmo cauliflower and spices, low carb, gluten free and guilt free crusts... what is there not to love? 

If you are following the Optavia/ Medifast plan, these crusts count as 1/2 a Lean and 3 Greens! Three delicious flavors are plan approved which are the Spicy Jalapeno, Sweet Red Pepper, and Original Italian. The Plant based one is the only one not on plan. Just add 1/2 of a Lean more (such as 1/2 cup of 2% moderate fat cheese) and you can eat the whole entire pizza and still be on plan! Want to add veggies? Eat half the pizza and pile on more protein and veggies. Half the pizza crust is 1/4 Lean and 1 1/2 Greens. Then share the other half or NOT! You can always save the other half for later. How do you count marinara sauce? I personally like 1/4 cup Rao's marinara sauce which counts as 1 Green and is only 2 g of Carbs. Don't want to use up a Green? No worries! 1/4 cup Walden Farms marinara sauce is 1 Condiment and not a Green. Here are some other suggestions:

1 tbsp Light Laughing Cow Cheese (1 Condiment)
1 tbsp reduced fat cream cheese (1 Condiment)
2 tbsp red salsa (2 Condiments)
2 tbsp sugar free BBQ sauce such as G Hughes or Guy's Sugar Free BBQ sauce (2 Condiments)
2 tbsp Trader Joes Green Goddess Dressing (1 Condiment) 
2 tbsp Frank's Hot Sauce (1 Condiment)
1 tsp Sriracha Sauce (1 Condiment)

If you aren't sold yet! Here is a comparison chart that compares other cauliflower crusts on the market! Check out the macros of the other crusts compared to Cali'flour crusts!

Yes! You can always make your own cauliflower crust, but these are so convenient to have on hand in the freezer! No mess, no stress, dinner ready in minutes and my entire family loves these crusts (even my picky 18 month old)! When they go on sale, stock up! These crusts last up to 9 months in the freezer! Click the link below to order! Every time you return and click my affiliate link, you help support Sandy's Kitchen!

*Friday Savings! Take advantage of the Sale going on! Click the link below and use code 5pack at checkout to get $5 off any of the 5 pack bundles (10 Crusts). Or use code 6pack to get $6 off any of the 6 pack bundles - 12 crusts for $5.98 each! FREE SHIPPING!*

Philly Cheese Steak Pizza

1 Cali'flour Foods Pizza Crust (1/2 Lean, 3 Greens)
1/4 cup Bertolli Light Alfredo Sauce (2 Condiments)
1/2 cup 2% shredded mozzarella cheese (1/2 Lean)
1/4 cup green peppers, thinly sliced (1/2 Green)
1/4 cup mushrooms, sliced (1/2 Green)
2 tbsp onion, chopped (2 Condiments)
5 ounces cooked steak already seasoned with your favorite seasonings ~ I like Trader Joe's 21 Seasoning Salute (1 Lean)

Preheat oven to 375 degrees. If you want the crust to be more crispy, increase the temperature to 400 degrees. Bake pizza crust from frozen for 8 to 10 minutes. Allow the crust to cool at least 10 minutes.

Lightly spray a small non-stick with cooking spray. Cook green peppers, mushrooms and onion over medium high heat for a few minutes or until tender. Set aside.

Spread light alfredo sauce on top of crust. Add green peppers and mushrooms. Top with cooked steak. Sprinkle cheese over pizza. Bake for an additional 5 to 7 minutes or until cheese is melted. Let cool for 5 minutes. Cut in half and share with someone who also loves steak!

2 Servings (1/2 of the pizza)
1 Lean, 2 Greens (Still need 1 more Green), and 2 Condiments per serving

Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.

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Spaghetti Squash Lasagna

Tuesday, June 13, 2017

Are you looking for freezer friendly meals? I get asked about freezer meals all the time and for good reason! We don't always have the time to cook every night, but sometimes we may have an evening or two a week to prep for future meals. Although we may have busy schedules, we still want a delicious home cooked meal!

Lasagna has always been a great choice when wanting a meal that freezes well! Instead of the traditional carb-laden lasagna, I made lasagna using spaghetti squash. Spaghetti squash doesn't taste like pasta, but it does have a mild flavor which tastes wonderful with marinara sauce. This recipe still has all the flavors of a hearty lasagna, but it is also light and healthy because the pasta is a veggie!

This a dish your entire family can enjoy! Roasted spaghetti squash, creamy ricotta cheese, sweet Italian turkey sausage, marinara sauce and mozzarella cheese! Comfort food to the max!

Spaghetti squash does have a tendency to release water when cooking. This is natural! I do find it to be less watery when I roast the squash in the oven rather cooking it in the microwave. Oven roasting is now my preferred method of choice. I think roasting makes all veggies taste better!

Begin by cutting the spaghetti squash in half lengthwise and then scooping out all the seeds with a spoon. Get all those loose goopy (is that a word?) strands that are mixed in with the seeds too! 

I lined a baking sheet with foil for easy clean-up. Not that cooking spaghetti squash is messy, but it is more a force of habit :)

I sprayed the squash with olive oil cooking spray and seasoned it with salt and pepper.

Place the squash cut side down and bake until tender.

I love how the squash gets nice and brown around the top edges.

Use a fork along the flesh to make long spaghetti-like strands in a bowl.

Delicious spaghetti squash strands! Ready to use or be eaten!

Measure out 1 cup of spaghetti squash and place on the bottom of a container. Sprinkle basil and garlic powder on top. Then add ricotta cheese.

I used foil containers because I was freezing additional future meals. These foil containers are great because they can go from the freezer to the oven without cracking or breaking, unlike glass containers. I got these containers from Amazon. Click HERE for the link!

Next, remove the sweet Italian turkey sausage from their casings and cook until the sausage is cooked thoroughly. Drain the fat and set aside.

Here is a pic of the turkey sausages in their package. This sausage tastes amazing and is perfect for spaghetti or lasagna!

Measure out 3 ounces of sausage and spread it over the ricotta cheese.

Add Rao's marinara sauce next.

This is the sauce you need to try! It tastes so delicious and it is lower in carbs than most marinara sauces out there! It is only 2 grams of carbs for 1/4 cup! That's it! 1/4 cup is considered 1 Green on the Medifast Plan. I will admit, it is quite pricey at almost $9 a jar! Take into account, I will only use 1/4 cup servings at a time so it will last me a little while. You can get this sauce at Target, Wal-mart or Sam's Club. I am sure there might be other locations where you can find them so look around!

Sprinkle mozzarella cheese and parmesan cheese on top.

Bake for about 30 minutes or until heated thoroughly and cheese has melted.

I got 4 servings from my spaghetti squash and sausage, Three of these meals are going in the freezer and the other one is getting in my belly!

You can write directly on the lids of the foil containers. Write "Spaghetti Squash Lasagna" and the date. You could also write the re-heating instructions too!

Yummy, hearty, comfort food I can prep ahead of time! Enjoy!

Spaghetti Squash Lasagna


3 ounces Jennie-O Sweet Italian Turkey Sausage (1/2 Lean)
1/4 cup 2% Mozzarella Cheese, shredded (1/4 Lean)
1/4 cup Part-Skim Ricotta Cheese (1/4 Lean)
1/4 tsp Garlic Powder (1/2 Condiment)
2 tsp grated Parmesan Cheese (2/3 Condiment)
1/2 tsp dried Basil (1/2 Condiment)
1 cup Spaghetti Squash, cooked (2 Greens)
1/4 cup Rao's Marinara Sauce (1 Green)


Preheat oven to 375 degrees.
Cut spaghetti squash in half lengthwise and scrape out the seeds with a spoon.
Place spaghetti squash on a baking sheet and spray with olive oil cooking spray.
Season lightly with salt and pepper, if desired.
Place the spaghetti squash cut side down on the baking sheet.
Bake for about 45 minutes or until squash is tender.
Remove from oven and let cool.
Using a fork, scrape the flesh to get spaghetti-like strands.

Measure out 1 cup of spaghetti squash and place on the bottom of an oven-safe container.
I used foil containers because I wanted to make extra to freeze for future meals.
The foil containers are great to use from freezer to oven.

Sprinkle garlic powder and dried basil on top of spaghetti squash.
Then drop small spoonfuls of the ricotta on top.
Remove the Italian sweet sausage from their casings.
Place the sausage in a medium sized skillet and cook over medium-high heat until cooked thoroughly.
Drain the fat from the sausage.

Measure out 3 ounces of cooked sausage using a food scale.
Sprinkle the sausage on top of the ricotta cheese.
Then add Rao's marinara sauce on top of the sausage.
Next, add mozzarella cheese and parmesan cheese.

At this point, you can freeze the containers or you can bake them.
If you freeze them, place it in the fridge the night before you plan to eat them.
Bake at 350 degrees for about 35 to 40 minutes or until heated thoroughly.

If you wish to bake now, bake at 350 degrees for about 30 to 35 minutes or until heated thoroughly.

1 Lean, 3 Greens, and 1.6 Condiments per serving

Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.

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Heavenly Ricotta Chocolate Almond Mousse

Tuesday, June 6, 2017

The HOT HOT months have already arrived in Vegas and I just want a delicious, cool, refreshing dessert that my entire family will love! Well by golly... I think I found it!

This is a decadent dessert that tastes similar to swiss almond chocolate ice cream! It has creamy ricotta cheese with sliced almonds and a subtle hint of chocolate. It is soooo soooo delicious! The best part is that it counts as half a Lean so you can indulge in this yummy treat after the rest of your Lean and Green Meal! Dessert anyone? Yes, please!

Using a few ingredients, makes this so easy to make! Plus there is no cooking involved! Just mix ricotta cheese, unsweetened cocoa, vanilla extract, and stevia together in a small bowl.

Top with sliced almonds and then chill for an hour!

A spoonful of yumminess! I absolutely love the crunch of the almonds combined with the smoothness of  the blended ricotta. Try it! You won't be disappointed!

Feel free to leave out the unsweetened cocoa powder and add different flavored extracts. For instance, I also love to switch out the vanilla extract and add lemon extract with grated lemon peel. A wonderful lemon taste for summer! Leave a comment and tell me what your favorite concoction is!

Heavenly Ricotta Chocolate Almond Mousse


1/2 cup part-skim ricotta cheese (1/2 Lean)
1 tsp unsweetened cocoa powder (1 Condiment)
1/4 tsp pure vanilla extract (1/4 Condiment)
1/2 packet organic stevia (1 g carbohydrate or less per packet), or to taste (1/2 Condiment)
1/3 ounce almonds, sliced (1 Healthy Fat)


In a small bowl, whisk all ingredients together except almonds.
You could also use an immersion blender to make it smoother and creamier.
Pour into a small ramekin and top with sliced almonds.
Cover and chill in refrigerator for at least an hour before serving.

1 Serving
1/2 Lean, 1.75 Condiments and 1 Healthy Fat

Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.

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