prettylittleliar Profile - Allrecipes.com (10321158)

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prettylittleliar


prettylittleliar
 
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Member Since: May 2007
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Recipe Reviews 8 reviews
Butternut Squash Pizzas with Rosemary
I made this in a super healthy way tonight and it was delicious! I had a bag of cubed butternut squash I needed to use up. I sliced up the cubes into thirds to get thinner pieces, arranged them evenly on a baking pan lined with wax paper, and brushed organic coconut oil over the squash. Instead of olive oil, I melted 1/2 tbs of Nutiva extra virgin coconut oil in a small pan (other oils become toxic when cooking to high heat- I only use olive oil when it's consumed without heating i.e. mixing with balsamic vinegar and pepper as a salad dressing, making bruschetta or tabouleh etc). I sprinkled italian seasoning, pepper, and a dash of sea salt, and baked in my convection toaster oven for 20 mins. On the stovetop, I caramelized a brown onion with balsamic vinegar and finely diced organic garlic clove. I used a Classico Crostini Pizza Crust which only has 30mg of sodium per 1/3 crust! I brushed the crust with a lil bit of melted coconut oil, layered butternut squash, caramelized onion and garlic, and lightly topped with Kraft 'with a touch of Philadelphia cream cheese' mozzarella cheese. It was good as is but I decided to add avocado, tomato, and dabbed a lil bit of Litehouse kefir yogurt probiotic blue cheese salad dressing and was AMAZING!!! I only add the avocado, tomato, and dressing on the individual slice as I'm ready to eat it. The kefir blue cheese dressing was really the key, it tastes like reg blue cheese dressing, you cant even tell it's a healthy version!

4 users found this review helpful
Reviewed On: Feb. 7, 2013
Portobello Penne Pasta Casserole
This is the worse recipe I've made from this site. What a waste of portabello mushrooms and a package of organic farfalle pasta. The sauce was super gooey, like paste, and extremely difficult to spread/mix with the pasta in the baking dish. I think it's best to just add the cheese during the final step of transfering to the baking dish. However even if the sauce was the right consistency, the result was still VERY bland. Can't taste anything but mushrooms. And I love mushrooms but the orange I had while waiting for this to bake tasted 20 times better than this casserole. Another reviewer (Kristal) hit it on the head when she said this tasted like you just poured a can of condensed cream of mushroom soup over pasta.

2 users found this review helpful
Reviewed On: Apr. 11, 2012
Good for You Greek Salad
WOW! Just made this and was blown away by how good this simple recipe tastes. I'm often up late and was hungry for something quick, healthy, yet tasty and this was perfect! I don't like onions so I omitted the red onion. I didn't have feta cheese or Greek olives so I used regular sliced black olives and sprinkled a bit of parmesan on top to serve. I then remembered I had organic farfalle in the fridge and tossed some of that into my bowl to make it more filling. It was amazing! I always add pasta only when I'm ready to serve it to avoid it absorbing all of the liquid. Thank you so much for this great recipe! It's def going to be a staple. I can't wait to make it again :)

9 users found this review helpful
Reviewed On: Apr. 6, 2012
 
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