Lily Loves To Cook

Tomato And Bacon Pizza With Rice Crust

Ingredients
- 2 bell pepper, sliced
- 2 cups cooked rice
- 1 egg
- 1 teaspoon Italian seasoning, optional
- 2 cups mozzarella cheese, shredded
- 3 tomatoes
- at least 6 strips of turkey bacon, cut into 2 inch pieces

Preparation

Preheat the oven to 400F.

To make rice crust, mix ingredients in a bowl.

Press onto a greased pizza pan (10 inch) evenly.

Spread bacon, tomatoes, pepper and mozzarella cheese on top of rice crust.

Bake for 20 minutes or until the cheese melts.

Slice and serve warm.

Source: Foodista

Mediterranean-inspired Tuna Almond Whole-wheat Spaghetti

Ingredients
- 4oz whole wheat spaghetti
- 2 tbsp chili oil
- 1/2 white onion, chopped
- 5 oz can tuna
- 0.5 oz almonds, sliced
- 1/2 cup roughly chopped Italian parsley
- 1 tbsp lemon oil
- 1 teaspoon chili flakes
- Parmesan
- a pinch of salt

Preparation

Start with a boiling pot of water for the spaghetti.

Heat up chili oil in a pan over medium heat.

Add the chopped onion.

Cook until almost translucent.

Drain the can of tuna (ideally water packed) and add it to the pan until it is thoroughly warmed through.

Add the chopped parsley and stir for 2 minutes.

Add chili flakes and a pinch of coarse salt to taste.

Take it off the heat.

Drain the spaghetti and add it to the pan and toss with tongs.

Serve and sprinkle with sliced almonds, a little more chopped parsley, and rough shavings of Parmesan cheese.

Drizzle with lemon oil.

Source: Foodista

Nicely sweet and excellent for snack'in! Sweet delight indeed! 🌰🍫

Almond Joy Delights

Ingredients
- 3/4 cup roasted salted whole almonds
- 1 1/2 cups flaked coconut
- 1/2 cup canned sweetened condensed milk (not evaporated)
- 1 package (16 ounce) Pillsbury Ready to Bake refrigerated sugar cookies
- cup unsweetened baking cocoa
- cup milk chocolate chips

Preparation

Let cookie dough stand at room temperature for 10 minutes to soften.

Reserve 20 almonds; set aside. Chop remaining almonds.

In a medium bowl, stir chopped almonds, coconut and condensed milk until well blended. Refrigerate mixture 25 minutes for easier handling.

Heat oven to 350F degrees.

In a large bowl, knead cookie dough and cocoa with hands until well blended. Keep covered with plastic wrap, shaping cookies one at a time.

For each cookie, press 1 rounded tablespoon of dough into a 3-inch round.

Place 1 tablespoon coconut mixture in the center of each round. Wrap dough around filling, pressing edges to seal; shape into ball.

On an ungreased cookie sheet, place balls 3 inches apart. With fingers, press each ball into 2-1/2-inch round. Press 1 whole almond on each cookie.

Bake for 9 to 12 minutes or until puffed and edges are set.

Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

In a small resealable freezer plastic bag, place chocolate chips; seal bag.

Microwave on high temperature for 30 to 60 seconds or until softened.

Gently squeeze the bag until chocolate is smooth; cut off a tiny corner of the bag.

Squeeze bag to drizzle chocolate over cookies.

Let stand until chocolate is set. Store in an airtight container.

Source: Foodista