After allowing the dough to rest in the basic recipe, divide it in half and roll each part out until it is a rectangle that is about 1/2 inch thick.
1 bag baby spinach
8 oz shredded mozzarella cheese
1/2 c fat free caesar or Italian dressing
Grated Parmesan cheese
Spread each dough rectangle with half of the dressing, top with half of the cheese, then spinach to cover the rectangle, then sprinkle with grated Parmesan. Roll up like a jelly roll or cinnamon roll and place seam side down on a foil lined cookie sheet. We can usually fit both on one pan. Bake for about 20 - 30 min at 375. You can brush it with more dressing when they come out of the oven. Wait for 10 minutes, then slice and serve.
We serve it with ranch dressing or warmed spaghetti sauce for dipping.
We have also filled the rolls with regular pizza toppings - however, do not spread with any sauce other than the dressing. Just dip in sauce when you are eating it. It gets too soggy otherwise.
Makes 8 servings.
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Friday, March 16, 2012
Chicken Ranch BLT Pizza
1 packet Ranch dressing/dip mix
1 16 oz carton fat free sour cream
8 oz shredded reduced fat Mexican blend cheese
1 3 oz bag of REAL bacon bits
2 cooked boneless, skinless chicken breasts, diced
2 tomatoes, diced
shredded lettuce
Mix the Ranch mix with the sour cream and spread over crust. Top with 3/4 of the cheese, then chicken, bacon, tomatoes and then remaining cheese. Bake until the cheese is completely melted. Top with shredded lettuce and serve.
Serves 8.
1 16 oz carton fat free sour cream
8 oz shredded reduced fat Mexican blend cheese
1 3 oz bag of REAL bacon bits
2 cooked boneless, skinless chicken breasts, diced
2 tomatoes, diced
shredded lettuce
Mix the Ranch mix with the sour cream and spread over crust. Top with 3/4 of the cheese, then chicken, bacon, tomatoes and then remaining cheese. Bake until the cheese is completely melted. Top with shredded lettuce and serve.
Serves 8.
Regular Old Pizzas
The best tips I have for making your favorite pizza healthier are these:
Cut back on the cheese.
Use reduced fat cheeses.
Use turkey pepperoni and turkey sausage instead of regular.
I love to look at the menus for gourmet pizzas and then just re-invent them at home. It saves us money plus what I make at home is lots better for us. Enjoy!
Cut back on the cheese.
Use reduced fat cheeses.
Use turkey pepperoni and turkey sausage instead of regular.
I love to look at the menus for gourmet pizzas and then just re-invent them at home. It saves us money plus what I make at home is lots better for us. Enjoy!
Lasagna Pizza
I know this one sounds a little weird but it is honestly one of my personal favorites.
2 c spaghetti sauce
1 24 oz carton fat free cottage cheese, drained (all you need to do is put it in a colander for a few minutes)
8 oz shredded mozarella cheese
dried basil
Spread crust with spaghetti sauce, then cottage cheese, then mozzarella. Sprinkle with basil. Place back in oven and bake until cheese is completely melted. It is really messy to eat but oh so tasty!
Makes 8 servings
2 c spaghetti sauce
1 24 oz carton fat free cottage cheese, drained (all you need to do is put it in a colander for a few minutes)
8 oz shredded mozarella cheese
dried basil
Spread crust with spaghetti sauce, then cottage cheese, then mozzarella. Sprinkle with basil. Place back in oven and bake until cheese is completely melted. It is really messy to eat but oh so tasty!
Makes 8 servings
Taco Pizza
1 1/2 c salsa or your favorite enchilada sauce
8 oz shredded reduced fat Mexican blend cheese
1/2 lb browned burger (diet lean beef, chicken, turkey or wild game)
1 can black beans, drained and rinsed
1 small can sliced olives, drained
1 large tomato, diced
shredded lettuce
Spread baked crust with salsa or sauce. Cover with 3/4 of cheese. Sprinkle with burger, beans, olives and tomatoes, then rest of cheese. Bake until cheese melts. Then top with lettuce and serve.
Serves 8
8 oz shredded reduced fat Mexican blend cheese
1/2 lb browned burger (diet lean beef, chicken, turkey or wild game)
1 can black beans, drained and rinsed
1 small can sliced olives, drained
1 large tomato, diced
shredded lettuce
Spread baked crust with salsa or sauce. Cover with 3/4 of cheese. Sprinkle with burger, beans, olives and tomatoes, then rest of cheese. Bake until cheese melts. Then top with lettuce and serve.
Serves 8
Bacon Cheeseburger Pizza
1 1/2 c ketchup
8 oz reduced fat sharp cheddar cheese
1/2 lb browned burger (you can use wild game, diet lean beef, turkey or chicken)
1 3 oz bag of REAL bacon bits
1 large tomato diced
shredded lettuce
Spread the ketchup on the baked crust. Top with 3/4 of the cheese. Then sprinkle with burger, bacon bits and tomato and rest of the cheese. Bake until cheese melts. Top with lettuce and you can add pickles if desired.
Makes 8 servings
8 oz reduced fat sharp cheddar cheese
1/2 lb browned burger (you can use wild game, diet lean beef, turkey or chicken)
1 3 oz bag of REAL bacon bits
1 large tomato diced
shredded lettuce
Spread the ketchup on the baked crust. Top with 3/4 of the cheese. Then sprinkle with burger, bacon bits and tomato and rest of the cheese. Bake until cheese melts. Top with lettuce and you can add pickles if desired.
Makes 8 servings
BBQ Chicken Pizza - Deluxe Hawaiian Style
11/2 cup desired BBQ sauce
8 oz Mozzarella cheese
2 chicken breasts, cooked and diced
1/4 c slivered almonds
1/4 c roasted sunflower seeds
1 can pineapple tidbits, drained WELL
1/4 c shredded coconut
Spread BBQ sauce on baked crust. Top with 3/4 of Mozzarella cheese. Sprinkle with chicken, almonds, sunflower seeds, pineapple and coconut, then the rest of the cheese. Return to oven to melt cheese.
Makes 8 servings.
8 oz Mozzarella cheese
2 chicken breasts, cooked and diced
1/4 c slivered almonds
1/4 c roasted sunflower seeds
1 can pineapple tidbits, drained WELL
1/4 c shredded coconut
Spread BBQ sauce on baked crust. Top with 3/4 of Mozzarella cheese. Sprinkle with chicken, almonds, sunflower seeds, pineapple and coconut, then the rest of the cheese. Return to oven to melt cheese.
Makes 8 servings.
BBQ Chicken Pizza - Regular Style
1 1/2 cup desired bbq sauce (we like the honey flavor at our house)
8 oz mozzarella cheese
2 chicken breasts, cooked and diced
1/2 c diced red onion
1 c sliced mushrooms
Spread bbq sauce over crust. Top with 3/4 of the cheese. Then sprinkle with chicken, onions and mushrooms. Top with remaining cheese and put back in the oven to melt cheese.
8 oz mozzarella cheese
2 chicken breasts, cooked and diced
1/2 c diced red onion
1 c sliced mushrooms
Spread bbq sauce over crust. Top with 3/4 of the cheese. Then sprinkle with chicken, onions and mushrooms. Top with remaining cheese and put back in the oven to melt cheese.
Homemade Pizza Dough
This is enough dough to make a pizza on a cookie sheet (10 x 15).
2 c hot water (about 120 degrees)
1 1/2 T active dry yeast
3 T sugar
2 T canola oil
1 t salt
approx 5 c flour (I use half white and half whole wheat pastry flour)
Gently mix yeast, sugar and water. Allow yeast to start to work. Then add oil, salt and flour. I make this in my Kitchen Aid Mix Master so I know that it is done when the dough forms a ball around the dough hook. If you are not using a Kitchen Aid, you will need to stir in all the flour you can and then knead in the rest.
After you knead it for one minute (whichever method you use) allow it to sit (rest) on the counter for 10 minutes. Then roll it out and place it on the sprayed cookie sheet. Allow to rise for 15 - 30 minutes. Bake at 375 for approx 10 - 15 min or until the top starts to turn barely brown. Top with desired toppings and bake until the cheese melts. This usually will serve 8 people.
If you are counting the nutritional info for this, add the info for a serving of crust plus the topping group that you use.
2 c hot water (about 120 degrees)
1 1/2 T active dry yeast
3 T sugar
2 T canola oil
1 t salt
approx 5 c flour (I use half white and half whole wheat pastry flour)
Gently mix yeast, sugar and water. Allow yeast to start to work. Then add oil, salt and flour. I make this in my Kitchen Aid Mix Master so I know that it is done when the dough forms a ball around the dough hook. If you are not using a Kitchen Aid, you will need to stir in all the flour you can and then knead in the rest.
After you knead it for one minute (whichever method you use) allow it to sit (rest) on the counter for 10 minutes. Then roll it out and place it on the sprayed cookie sheet. Allow to rise for 15 - 30 minutes. Bake at 375 for approx 10 - 15 min or until the top starts to turn barely brown. Top with desired toppings and bake until the cheese melts. This usually will serve 8 people.
If you are counting the nutritional info for this, add the info for a serving of crust plus the topping group that you use.
Quick and Easy Chicken Parmesan
Honestly, this is such an easy dish to make. Hope you like it. We always serve it with extra sauce that has been warmed over whole grain pasta.
6 4 oz boneless skinless chicken breasts
2 egg whites
1 c Italian seasoned bread crumbs
1 large can or 1 qt spaghetti sauce
4 oz shredded part skim mozzarella cheese
6 t reduced fat grated Parmesan cheese (the one in the bottle on the shelf at the store)
Dip chicken in egg whites, then bread crumbs. Place in a sprayed 9 x 13 pan. Bake at 350 for 30 minutes. Remove from oven. Spoon spaghetti sauce over chicken so it covers the piece. Sprinkle with Parmesan, then with Mozzarella. Bake for another 10 minutes.
Makes 6 servings
6 4 oz boneless skinless chicken breasts
2 egg whites
1 c Italian seasoned bread crumbs
1 large can or 1 qt spaghetti sauce
4 oz shredded part skim mozzarella cheese
6 t reduced fat grated Parmesan cheese (the one in the bottle on the shelf at the store)
Dip chicken in egg whites, then bread crumbs. Place in a sprayed 9 x 13 pan. Bake at 350 for 30 minutes. Remove from oven. Spoon spaghetti sauce over chicken so it covers the piece. Sprinkle with Parmesan, then with Mozzarella. Bake for another 10 minutes.
Makes 6 servings
Honey Dijon Chicken
4 - 5 4 oz boneless skinless chicken breasts
1/4 c dijon mustard
1/2 c honey
1 T olive oil
1/2 c real bacon bits
Marinate chicken in a mixture of minced garlic, olive oil and water for 1 - 2 hours. Mix mustard, honey, oil and bacon bits together. Coat chicken with mixture. Bake at 400 for 30 minutes.
Makes 4 - 5 servings
1/4 c dijon mustard
1/2 c honey
1 T olive oil
1/2 c real bacon bits
Marinate chicken in a mixture of minced garlic, olive oil and water for 1 - 2 hours. Mix mustard, honey, oil and bacon bits together. Coat chicken with mixture. Bake at 400 for 30 minutes.
Makes 4 - 5 servings
Honey Curry Chicken
6 4 oz boneless skinless chicken breasts
1/2 c honey
1/4 c yellow mustard
1 t salt
2 t curry powder
Mix honey, mustard, salt and curry powder and pour over chicken in a well sprayed 9 x 13 pan. Bake, covered, at 350 for 45 - 60 minutes or until chicken is cooked through.
We had this over rice - it was so so good. The curry is not overly strong but if you are sensitive to the flavor you could cut it in half.
Makes 6 servings
1/2 c honey
1/4 c yellow mustard
1 t salt
2 t curry powder
Mix honey, mustard, salt and curry powder and pour over chicken in a well sprayed 9 x 13 pan. Bake, covered, at 350 for 45 - 60 minutes or until chicken is cooked through.
We had this over rice - it was so so good. The curry is not overly strong but if you are sensitive to the flavor you could cut it in half.
Makes 6 servings
Friday, March 9, 2012
Navajo Taco Casserole
This is a favorite of my family. I love it because it gives you the taste of Navajo Tacos without the fat and work of making the fry bread!
3 cans or 5 cups of chili ( I use either the canned turkey chili or leftover meatless chili that I've made and frozen)
12 frozen whole grain rolls, thaw them but don't allow them to rise
2 c reduced fat cheese
Lettuce, tomatoes, sliced olives, sour cream, salsa
Pour chili into a sprayed 9 x 13 pan. Cover with 1 1/2 c of cheese. Cut each of the rolls into two pieces and place them over the chili in the pan. Bake at 375 for about 20 - 25 minutes. Remove from oven. Top with remaining cheese and allow to bake for 10 more minutes.
Serve with lettuce, tomatoes, sliced olives, fat free sour cream and your favorite salsa.
Makes 8 servings
3 cans or 5 cups of chili ( I use either the canned turkey chili or leftover meatless chili that I've made and frozen)
12 frozen whole grain rolls, thaw them but don't allow them to rise
2 c reduced fat cheese
Lettuce, tomatoes, sliced olives, sour cream, salsa
Pour chili into a sprayed 9 x 13 pan. Cover with 1 1/2 c of cheese. Cut each of the rolls into two pieces and place them over the chili in the pan. Bake at 375 for about 20 - 25 minutes. Remove from oven. Top with remaining cheese and allow to bake for 10 more minutes.
Serve with lettuce, tomatoes, sliced olives, fat free sour cream and your favorite salsa.
Makes 8 servings
Sour Cream Burger Enchiladas
Feel free to use any sort of lean ground meat that you like - ground turkey, diet lean beef, ground chicken breast, ground wild game. We use either elk burger or ground chicken breast at our house.
1 lb ground meat, browned
1 t cumin
1 t chili powder
1 can black beans, rinsed and drained
1 pint fat free sour cream
10 whole wheat or whole grain tortillas (I'm sure you can use corn - I just never have)
1 can green enchilada sauce (we prefer mild but go medium if you like it spicy!)
1 c reduced fat cheese
Combine meat, beans, spices and sour cream. Roll up in warmed tortillas. Place in a sprayed 9 x 13 pan and cover with enchilada sauce. Sprinkle with cheese. Bake at 350 for 30 minutes.
Makes 10 servings
1 lb ground meat, browned
1 t cumin
1 t chili powder
1 can black beans, rinsed and drained
1 pint fat free sour cream
10 whole wheat or whole grain tortillas (I'm sure you can use corn - I just never have)
1 can green enchilada sauce (we prefer mild but go medium if you like it spicy!)
1 c reduced fat cheese
Combine meat, beans, spices and sour cream. Roll up in warmed tortillas. Place in a sprayed 9 x 13 pan and cover with enchilada sauce. Sprinkle with cheese. Bake at 350 for 30 minutes.
Makes 10 servings
Bean, Rice and Corn Burritos
My family loved this meatless burrito recipe. I made a full recipe so that we would have plenty to freeze and re heat later. They make great lunches!
20 whole wheat or whole grain flour tortillas
3 c cooked brown rice
2 cans black beans, drained and rinsed
1 can corn, drained
1 can diced green chilies
1 T chili powder
1 t ground cumin
8 oz low fat sharp cheddar cheese (I get the Kroger brand on sale then freeze it until I need it)
Combine rice, beans,corn, green chilies and spices in a large bowl. Warm tortillas and place approx 1 T cheese then 1/4 c rice mixture in the middle of the tortilla. Tuck in sides, then roll up. Place seam side down on a sprayed cookie sheet. Repeat until you've used all ingredients. Spray the tops of the burritos with cooking spray and bake at 375 until the burritos are browned and crispy. Serve with salsa and fat free sour cream if desired.
After these burritos cool, just put one each in a zipper style sandwich size bag and freeze. When you are ready to reheat, just open the bag, place in microwave for about one minute.
Makes 20 servings.
20 whole wheat or whole grain flour tortillas
3 c cooked brown rice
2 cans black beans, drained and rinsed
1 can corn, drained
1 can diced green chilies
1 T chili powder
1 t ground cumin
8 oz low fat sharp cheddar cheese (I get the Kroger brand on sale then freeze it until I need it)
Combine rice, beans,corn, green chilies and spices in a large bowl. Warm tortillas and place approx 1 T cheese then 1/4 c rice mixture in the middle of the tortilla. Tuck in sides, then roll up. Place seam side down on a sprayed cookie sheet. Repeat until you've used all ingredients. Spray the tops of the burritos with cooking spray and bake at 375 until the burritos are browned and crispy. Serve with salsa and fat free sour cream if desired.
After these burritos cool, just put one each in a zipper style sandwich size bag and freeze. When you are ready to reheat, just open the bag, place in microwave for about one minute.
Makes 20 servings.
Friday, March 2, 2012
Gyros
These are one of my all time favorite foods - hope you like this version!
1 lb chicken or VERY lean beef steaks or stew meat
1/2 c no fat caesar dressing
1 recipe Greek Cucumber Yogurt dressing (posted in Jan I think)
Tomato slices
6 Whole wheat Pita or Flat bread
Shredded lettuce
red onions, thinly sliced, if desired
Fresh cilantro or mint
Stir fry meat in the caesar dressing until meat is cooked thoroughly. Serve on flatbread or pitas with lettuce, onions, tomatoes, yogurt dressing and fresh herbs. Enjoy!
Makes 6 "sandwiches"
1 lb chicken or VERY lean beef steaks or stew meat
1/2 c no fat caesar dressing
1 recipe Greek Cucumber Yogurt dressing (posted in Jan I think)
Tomato slices
6 Whole wheat Pita or Flat bread
Shredded lettuce
red onions, thinly sliced, if desired
Fresh cilantro or mint
Stir fry meat in the caesar dressing until meat is cooked thoroughly. Serve on flatbread or pitas with lettuce, onions, tomatoes, yogurt dressing and fresh herbs. Enjoy!
Makes 6 "sandwiches"
Lightened "Mountain Man" Breakfast - Veggie Version
Just in case you aren't a meat eater but still love your eggs!
12 egg whites
1 c no fat cottage cheese
1 green pepper, diced
1 c sliced mushrooms
1/2 c sliced zucchini
1/2 c diced fresh tomatoes
6 black olives, sliced
3 c O Brien Hashbrowns, thawed
1/2 c reduced fat sharp cheddar cheese
Brown the hashbrowns in a frying pan coated with cooking spray. Add in mushrooms, pepper, and zucchini. Saute until veggies are tender. Combine eggs and cottage cheese and add to pan - scramble around until cooked to desired doneness (is that even a word?). Then add olives and cheese. Serve alone or in whole wheat tortillas.
Makes 6 servings
12 egg whites
1 c no fat cottage cheese
1 green pepper, diced
1 c sliced mushrooms
1/2 c sliced zucchini
1/2 c diced fresh tomatoes
6 black olives, sliced
3 c O Brien Hashbrowns, thawed
1/2 c reduced fat sharp cheddar cheese
Brown the hashbrowns in a frying pan coated with cooking spray. Add in mushrooms, pepper, and zucchini. Saute until veggies are tender. Combine eggs and cottage cheese and add to pan - scramble around until cooked to desired doneness (is that even a word?). Then add olives and cheese. Serve alone or in whole wheat tortillas.
Makes 6 servings
Lightened "Mountain Man" Breakfast - Carnivore version :)
This combo is very filling, packed with protein and great to use in Breakfast Burritos - just wrap it in a Whole Wheat tortilla!
12 egg whites
1 c fat free cottage cheese
2 oz diced ham
1 small package turkey bacon "real" bacon bits
2 cups of O Brien Style hashbrowns, thawed
1/2 c reduced fat sharp cheddar cheese
Combine egg whites and cottage cheese. Spray a non-stick frying pan with cooking spray. Brown the hashbrowns in the pan, then stir in the egg mixture. Scramble around a bit, then add ham and bacon bits. Cook until done to your liking. Top with cheese and allow to melt.
Makes 6 servings. This works great for breakfast OR dinner!
12 egg whites
1 c fat free cottage cheese
2 oz diced ham
1 small package turkey bacon "real" bacon bits
2 cups of O Brien Style hashbrowns, thawed
1/2 c reduced fat sharp cheddar cheese
Combine egg whites and cottage cheese. Spray a non-stick frying pan with cooking spray. Brown the hashbrowns in the pan, then stir in the egg mixture. Scramble around a bit, then add ham and bacon bits. Cook until done to your liking. Top with cheese and allow to melt.
Makes 6 servings. This works great for breakfast OR dinner!
Taco Pasta Salad
1/2 lb burger, browned with 1/2 packet taco seasoning (extra diet lean beef, ground chicken breast, or lean turkey burger)
8 oz whole grain pasta, cooked and drained
2 tomatoes, diced
1 can black beans, drained and rinsed
1 can kidney or pinto beans, drained or rinsed
1 can sliced olives. drained
1 c reduced fat cheddar or mexican blend cheese
3 c shredded lettuce
For the dressing - there are two great options. The creamy cilantro lime dressing or a mixure of equal parts fat free Catalina dressing and your favorite salsa.
Makes 4 - 5 main dish servings. You can also serve this with the baked tortilla chips.
8 oz whole grain pasta, cooked and drained
2 tomatoes, diced
1 can black beans, drained and rinsed
1 can kidney or pinto beans, drained or rinsed
1 can sliced olives. drained
1 c reduced fat cheddar or mexican blend cheese
3 c shredded lettuce
For the dressing - there are two great options. The creamy cilantro lime dressing or a mixure of equal parts fat free Catalina dressing and your favorite salsa.
Makes 4 - 5 main dish servings. You can also serve this with the baked tortilla chips.
Honey Peach Chicken
4 5 oz boneless skinless chicken breasts
1/3 c peach jam (can also use apricot)
1/4 c orange juice
3 T honey
Combine jam, orange juice and honey. Pour over chicken in a well sprayed baking dish. Bake at 350, covered for 20 minutes. Then remove foil for ten more minutes.
We served this over rice and it was delicious - we also doubled the sauce so we could use it over the rice.
Makes 4 servings
1/3 c peach jam (can also use apricot)
1/4 c orange juice
3 T honey
Combine jam, orange juice and honey. Pour over chicken in a well sprayed baking dish. Bake at 350, covered for 20 minutes. Then remove foil for ten more minutes.
We served this over rice and it was delicious - we also doubled the sauce so we could use it over the rice.
Makes 4 servings
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