Welcome to the Slacker Sunday edition of Foodie Friday! Time got away from me, but I wanted to share these links will you anyway. Up first, we’ve got Apron String’s eggs in bell pepper slices. She calls them “flower power eggs.” It’s definitely a clever way to serve up your eggs!
Next, we have these scrumptious looking zucchini boats from the Proud Italian Cook. Looks like a clever way to make pizza healthier — or for those of us with a gluten issue to enjoy the flavors of melted cheese and marinara without suffering later on!
And from What’s That Smell? we have this low carb pizza. I don’t know about you, but I really don’t care about carbs. I just care about enjoying pizza without feeling bloated and pained later on! It looks delicious, doesn’t it?
I’ve always been a huge fan of Annie’s Eats. That Annie knows her way around the kitchen! She made homemade spinach wraps, and I’m excited to try making my own with some gluten free flour. Wraps are such a fun way to serve up a variety of foods. Sandwiches get a make over. Burritos get an added layer of color. The possibilities are endless.
From Full Fork Ahead, we have a clever chicken cordon bleu casserole. I’m not a big fan of fussy dishes — and rolling up chicken or attempting to stuff it just doesn’t sit well with me. Deconstructing chicken cordon bleu into a casserole? Absolutely brilliant!
Finally, we have the Brown Eyed Baker’s mushroom lasagna. I’m fussy about mushrooms. I eat them in mushroom ravioli from a couple of chain restaurants, and I’ll eat them in homemade chicken marsala and mushroom risotto. So when I saw this recipe, I was incredibly excited. Again, I’m not a fan of fussy — making ravioli from scratch isn’t going to float my boat. So deconstructing those ravioli into a lasagna? Perfection! Buon Appetito!