Navigating Noodles

I love pizza!  I really love the deep dish crunchy, buttery crust and the thin and crispy crust and the hand tossed chewy crust.  OK, I love the crust.  However, since following the THM lifestyle I have limited my crust intake.  I do on occasion, sink my teeth into a decadent piece of chewy, crispy crust but for the most part I pass and just eat the toppings.  I like toppings but I really love crust. Yep, I have tried the cauliflower crust, the Fat Head crust and the cream cheese crust.  In my opinion, the cauliflower crust is way too much work for what it is.  The fat head dough is pretty awesome but I like to use that for bagels or rolls and not pizza crust in which you put more cheese on.  The cream cheese crust is really good for things such as taco casserole.  THM has a really good crust called Perfect Crust (pg 211 of the THM cookbook) that I sometimes make.  It comes out crispy and very pizza like.  It is also very s...

C hicken Parmesan from Olive Garden is one of my absolute favorites...along with the salad and bread sticks!  Unfortunately, Chicken Parm from Olive Garden and their bread sticks are not conducive to the THM lifestyle.  I have been making this little gem for years.  It is delicious and I found out this past week that it goes terrifically on top of a salad!  (It is also very, very easy-stupid easy as I usually say) Chicken Parm                (Click for printable recipe) 1 bag chicken tenders (I buy mine from Aldi) 1 can sugar free Hunts spaghetti sauce 1/2 cup parm cheese (I used a combination of parm and romano from the can) 1 cup shredded cheese--any combination you want is fine (I used co-jack on this batch--although pepper jack gives it a wonderful zip!) salt, pepper, garlic powder and onion powder to taste Heat oven to 350º.  Lay thawed chicken tenders in a 9x13 pan.  Sprinkle with salt, pepper, ga...