Low-fat Turkey Pepperoni Pizza

Tuesday, November 23, 2010

My hubby came up with this recipe and it is delicious!

1/2 Tiseo's frozen pizza dough ball
16 Armour Turkey Pepperonis
1 small can Hunt's tomato sauce
1/2 can water
McCormick's Italian seasoning grinder, to taste
Tastefully Simple Garlic Garlic, to taste - to order click here
Tastefully Simple Onion Onion, to taste
1/2 cup low-moisture, part-skim shredded mozzarella cheese
6 ounces sliced white mushrooms
1/4 medium green pepper, chopped

Thaw pizza dough over night.
Preheat oven to 425 F.
Cut dough ball in half. Refreeze or refrigerate remaining half.
Flour hands, pull dough until it looks like it's going to tear. Put onto baking stone and roll with a pastry roller until desired width is reached.
Meanwhile, heat sauce, water and spices to taste in a saucepan over medium-low heat. Cook until reduced by half.
Cover dough with sauce.
Place pepperonis evenly over entire pizza.
Add veggies.
Add cheese.
Bake for 12 -15 minutes or until crust and cheese are golden brown. Top with more Italian seasoning and crushed red pepper flakes if desired.
Enjoy!

Bonus: There are only 18 grams of fat for the entire pizza!

Chicken Cacciatore

This recipe is also courtesy of Ellie Kriger, RD of Food Network. I made this recipe last night and my husband and I LOVED it!! Next time I plan to try substituting some of the red pepper with green pepper for more color. But over all the flavor was phenomenal and it was fairly easy to make. Once again I have included the nutritional analysis courtesy of NutritionData.com. Below is the recipe. View it on Ellie's page here.

4 skinless chicken breasts (I used frozen skinless, chicken breasts)
Salt
Freshly ground black pepper
2 teaspoons olive oil
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1/2 pound white mushrooms, thinly sliced
2 garlic cloves, minced
1/2 cup dry white wine
1 (14 1/2-ounce) can whole tomatoes in juice, chopped and juice reserved
1/2 teaspoon of dried oregano
1/8 teaspoon red pepper flakes or more, to taste (my husband and I felt like 1/8 tsp was plenty)


Directions
Season the chicken with salt and pepper. Heat the oil in a saute pan over moderately high heat. Brown the chicken on both sides, about 8 minutes. Transfer the chicken to a plate and set aside. Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes. Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.


Nutritional Analysis
Serving Size 1/4 of recipe (430g)
Servings per recipe: 4
Amount per serving:
Calories: 347
Calories from Fat: 50
Total Fat: 6g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 137 mg
Sodium 228 mg
Total Carbohydrate 10g
Dietary Fiber 2 g
Sugars 5g
Protein 57g

Low-fat Beef Enchiladas

Tuesday, July 13, 2010

I've also had requests for this recipe.

Ingredients
Enchilada Sauce
1 small can tomato sauce
1 clove garlic
1/2 cup chopped onion
2 tsp chili powder
green chilis from 1 small can of Rotel tomatoes with green chilis (yes, I picked them out!)

Enchiladas
1 lb lean ground beef (once again, I recommend Laura's Lean Beef.)
1 cup chopped onion
1 tsp vegetable oil
Remainder of tomatoes from 1 can of Rotel tomatoes with green chilis
1 small can of Rotel tomatoes with green chilis
Sprinkle of chili powder
Salt and pepper to taste (I recommend fresh ground pepper and sea salt)
4 whole wheat tortillas (I used Kroger brand)
3/4 cup reduced fat sharp cheddar cheese

Directions
Enchilada Sauce
1. Puree all ingredients in a food processor or blender.
2.Heat in a small sauce pan over medium heat. Cook for 5 minutes.
3.Reduce heat to low; let simmer.

Enchiladas
1. Heat vegetable oil in non-stick skillet.
2. Add onions. Cook until translucent.
3. Add ground beef.
4. When ground beef is brown, add tomatoes.
5. Cook for 10 minutes or until sauce has reduced.
6. Spray a baking dish with Pam.
7. In each tortilla, place a spoonful of enchilada sauce. Then add beef.
8. Roll up and place into greased baking dish.
9. Pour remaining enchilada sauce over top.
10. Top with cheese
11. Bake for 20 minutes or until sauce is bubbling and cheese is melted.
12. Enjoy!

Ground Beef Tortilla Pizzas

I've had a lot of requests for this recipe lately, so here it is.

Ingredients:
1 pound lean beef (95-96% lean) (I use and recommend Laura's Lean Beef)
Whole Wheat tortillas
1 small can tomato sauce
Reduced or Low-fat mozzerella cheese
2 tsp Italian seasoning
2 tsp Garlic flakes (I use and recommend Tastefully Simple Garlic Garlic - click here for the link to order)
2 tsp Dried onion flakes (I use and recommend Tastefully Simple Onion Onion)
Salt and pepper to taste (I used ground sea salt and fresh ground pepper)
Olive oil
Any other toppings you may want. I used mushrooms.

Directions:
1. Brown ground beef in non-stick skillet.
2.Add 1 tsp Italian seasoning, 1 tsp garlic flakes, 1 tsp dried onion flakes, and salt and pepper.
3.In separate sauce pan, heat tomato sauce, remaining italian seasoning, garlic, and onion. Add salt and pepper.
4.While beef and sauce are cooking, put a dime sized amount of olive oil on each tortilla.
5.Place each tortilla on a cookie sheet.
6.Poke each tortilla vigorously with a fork. (This eliminates the bubbles created when the tortillas start cooking.)
7.Bake in the oven at 375 degrees until edges start to brown. Remove from oven.
8.Add sauce, then beef, then toppings.
9.Top with 1/4 cup shredded cheese.
10.Bake in the oven until cheese is melted. Enjoy!