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Does anyone have a GOOD recipe for PIZZA ? Post it HERE !!
NDY
NDY
8oz Lean ground beef
1 small onion chopped
1/2 teaspoon Italian seasoning
Sea salt & Freshly ground black pepper, to taste
14 1/2 oz no salt added Diced tomatoes, drained
3 Tablespoons Dijon mustard
2 Thin whole-wheat pizza crust (Try Boboli 100% whole wheat pizza xrust
1 Cup low-fat ricotta cheese
1 Cup grated part skim mozzarella cheese
1 1/2 Cups Baby Arugula or Baby Spinach
1. Preheat oven to 450 degrees. Preheat a nonstick skillet on medium high. Add beef, onion, Italian seasoning, salt and pepper and cook for about 5 minutes, breaking up beef with a spoon until no longer pink. Stir in tomatoes and Dijon. Set aside.
2. Place each crust on an individual pizza pan (or place both on 1 large rimless baking sheet). Divide ricotta among pizza crusts, spreading evenly. Top with beef mixture and sprinkle with mozzarella, dividing evenly.
3. Bake for 10 minutes or until cheese melts. Remove pizzas from oven and sprinkle each with arugula, dividing evenly. Let rest for 1 minute before slicing and serving.
Nutrients: Calories: 200, Total fat:5g, Monounsaturated fat: 1.5g, Polyunsaturated fat:0.25g, Carbs: 26 g, Fiber: 5g, Sugars:4g, Protein: 14g, Sodium: 313 mg, Cholesterol: 23 mg
Clean Eating July 2011
YUM! and Healthy ...
NDY
1 12-inch whole wheat Italian bread shell such as Boboli)
1/2 Cup shredded reduced fat Mozzarella cheese (2oz)
2 Cups packaged European mixed greens
2 Cups thin-cut grilled chicken breast strips
2 medium plum tomatoes, chopped
1/4 Cup thinly sliced red onion
2 Tablespoon halved pitted kalamata olives
3 Tablespoons bottled light Caesar salad dressing
2 Tablespoons crumbled reduced fat Feta cheese
1. Preheat oven to 450 degrees.Sprinkle bread shell with mozzarella cheese. Place directly on middle oven rack. Bake about 5 minutes or until cheese is melted.
2. Meanwhile in a large bowl toss together salad greens, chicken, tomatoes, onions, and olives. Add salad dressing; Toss to coat. Remove bread shell from oven, immediately top with salad greens mixture. Sprinkle with feta cheese. Cut into wedges. Serve immediately. Makes 4 servings.
Nutritional info: Calories: 388; Total fat: 11 g ( 3g sat. fat); Cholesterol: 70 mg; Protein: 35g; Carbohydrate: 39 gm; Fiber: 6g; sodium: 830 mg
Exchanges: 2 Starch; A Very lean meat; 1 Vegetable, 1.5 Fat
Take one porcupine. . . Still working out the rest, sorry!
2/3 Xup quick cooking rolled oats
1/4 Cup white whole wheat flour or whole wheat flour
1/4 Cup pecans, toasted & ground
1- 8oz package reduced fat cream cheese (neufchatel) softened
2 Tablespoons butter, softened
2 Tablespoons packed brown sugar
1/4 Teaspoon baking soda
1/8 teaspoon salt
Nonstick Cooking Spray
1/3 Cup fat free vanilla yogurt
1 Tablespoon honey
2 1/2 Cups fresh fruits ( such as blueberries, sliced strawberries, sliced kiwi fruit, raspberries, and/or sliced, pitted peeled peaches)
1. For tart dough, in a small bowl combine oats, whole wheat flour and ground pecans;set aside. In a large bowl combine half of the cream cheese and butter; beat with the electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt; beat until well mixed. Beat in as much of the oat mixture as you can with the mixer. Using a wooden spoon, stir in any remaining oat mixture. If necessary cover and chill for 30 to 60 minutes until easy to handle.
2. Preheat food 400 degrees F. Pat dough evenly on the bottom and up the side of a lightly greased 9-inch tart pan with a removable bottom. Coat a double thickness of foil with non stick cooking spray. Line the the pastry with foil, coated side down. Bake for 6 minutes. Remove foil. Bake for 7-8 minutes more or until crust is golden brown. Cool completely on a wire rack.
3. Meanwhile in a medium bowl, beat remaining cream cheese with an electric mixer on medium speed until smooth. Beat in yogurt and honey; cover and chill for 30 minutes to 4 hours.
4. Spread cream cheese mixture on the crust. Top with fruit. Serve immediately or cover and chill for up to 4 hours. Makes 12 servings.
Nutritional facts: Calories: 145; Total Fat: 8gm (4g sat, fat); Cholesterol: 20mg; Protein: 4g; Carbohydrate: 15g; Fiber: 2g; Sodium: 145 mg.
Exchanges: Starch, 1.5 Fat
Better Homes & Gardens Eat Healthy Lose Weight Vol 1 - 2009
Good Question...
Q, I tried the pizza dough recipe from All-Star Pizzas ( mar 2011) but I can't seem to get a crisp crust. Any tips?
A. It takes a bit of practice to make a perfect pizza without a commercial oven. Here are a few pointers..
.
Use a pizza stone...
A piping hot pizza mimics the heat of a brick oven floor. Buy one at a kitchen-supply store or pick up some unglazed ceramic tiles at a hardware store.
Put the stone or tiles on the lowest oven rack or directly on the oven floor and crank the temperature to 500 degrees F and preheat for 45 minutes to 1 our. Use a pizza peel or inverted baking sheet to slide the dough onto the hot tiles or stone.
Stretch the dough...
make sure your dough is at room temperature, then stretch it thin with the backs of your hands. Your crust will have air pockets that crisp up nicely it the oven. Don't use a rolling pin. It flattens the air pockets.
Prebake your crust...
Before putting the toppings on your pizza, bake the naked crust for 5-7 minutes, or until the edges are barely golden. This protects the dough form getting soggy when topped.
Go easy on the toppingslll
Don't weigh down your crust: Use a thin layer of sauce and leave some spots cheese free. If yuo are using high-moisture toppings like mushrooms or zucchini, saute them first.
NDY
1 pkg canned Pillsbury bread sticks
(contains 8 sticks)
1 8oz cream cheese
1 4oz sour cream
3 C shredded Brick cheese
1 can pizza sauce
Any pizza toppings - cut into small pieces
Bake bread sticks as indicated on package. Set aside.
In bowl mix cream cheese and sour cream until smooth.. Spread into 9" x 13" pan. Top with the pizza sauce. Place pizza toppings over the sauce, then cover with the cheese. Bake at 350 degrees F until cheese starts to bubble.
Remove from oven and use the bread sticks to dip. The bread sticks should be cut into 2 inch pieces.
Chartiers Cookbook 1993
NDY
1 can 5 oz drained or 1 pouch (2.5oz) tuna
1 large prepared pizza crust
2 T olive oil
1 garlic clove minced
1 jar 6 oz marinated artichoke hearts
1/2 red bell pepper diced
1/2 red onion sliced
1 C feta cheese crumbled
1/4 C fresh Basil chopped
1. Preheat oven to 450 degrees F.
2. Heat olive oil n small skillet over medium heat
3. Place pizza crust on baking sheet
4. Add garlic and saute ( do not burn)
5. Spread sauteed garlic all over pizza crust
6.Spread flaked tuna all over pizza crust evenly
7. Top with red peppers,artichokes, red onion and feta cheese
8. Sprinkle with basil
9. Bake for 8 - 10 minutes
Serves 4
Whole Living August 2011
NDY
1 can 5 oz drained or 1 pouch (2.5oz) tuna
1 large prepared pizza crust
2 T olive oil
1 garlic clove minced
1 jar 6 oz marinated artichoke hearts
1/2 red bell pepper diced
1/2 red onion sliced
1 C feta cheese crumbled
1/4 C fresh Basil chopped
1. Preheat oven to 450 degrees F.
2. Heat olive oil n small skillet over medium heat
3. Place pizza crust on baking sheet
4. Add garlic and saute ( do not burn)
5. Spread sauteed garlic all over pizza crust
6.Spread flaked tuna all over pizza crust evenly
7. Top with red peppers,artichokes, red onion and feta cheese
8. Sprinkle with basil
9. Bake for 8 - 10 minutes
Serves 4
Whole Living August 2011 p.66
NDY
1 6- or 6 1/2 oz packaged pizza crust mix
1 C bottled salsa
1/4 t gr cinnamon
1/4 t gr cumin
2 C sliced or chopped cooked chicken or turkey
1/2 C dried cranberries or raisins
1/2 C pitted pitted green olives , coarsely chopped
1/4 C sliced green onions or chopped onion
1 T sliced almonds
1 C shredded Manchego or Monterey Jack cheese (4oz)
1 T snipped fresh cilantro
1. Prepare pizza crust mix according to package directions. Pat dough into a greased 15"x10"x1"-inch baking pan ( crust will be thin) Bake in 425F oven
2.In a small bowl combine salsa, cinnamon and cumin; spread even;y over crust. Top with chicken, cranberries, olives, onions, and almonds. Sprinkle with cheese.
3. Bake for 15 minutes or until edges of crust are golden. Remove from oven; sprinkle with snipped cilantro. Cut into 12 squares; cut each piece in half diagonally.
24 servings
Nutritional Facts: Calories: 87; Total Fat: 4 g Total fat; Cholesterol: 15mg; Protein: 6g; Carbohydrate: 8g; Fiber: 1g; Sodium: 226 mg; Exchanges: 1/2 Starch, 1/2 meat
NDY
12 0z skinless, boneless chicken breasts, cut into thin strips
2 t cooking oil
1 medium red sweet pepper, cut into thin strips
1/2 of a red onion, thinly sliced
Non Stick cooking Spray
1 10 oz package of refrigerated pizza dough
1/2 C shredded sharp cheddar cheese (2oz)
1. In a large nonstick skillet cook Chicken strips in hot oil over medium heat about 5 minutes or until no longer pink. remove from skillet. Add sweet pepper and onion to skillet; cook about 5 minutes or until tender. Remove from skillet; set aside .
2. Coat 15"x10"x1" baking pan with nonstick cooking spray. Unroll pizza dough into pan; press with fingers to form12x8-inch rectangle . Pinch edges of dough to form a crust.
3. Spread crust with picante sauce. top with chicken and veggies; sprinkle with cheddar cheese. Bake in a 400F oven for 13 to 18 minutes or until crust is brown and cheese is melted.
Nutrition Facts: Calories: 305; Total Fat: 9g total fat (3g saturated fat); Cholesterol: 43 mg; cholesterol: 43 mg; Protein: 21 g; Carbohydrates: 34 g; Fiber 2 g; Fiber: 2g; sodium: 527 mg; Exchanges: 1/2 vegetable, 2 starch, 2 meat, 2 starch
NDY
1 16 oz can refried beans
2 14oz jars Ragu Pizza Quick sauce Chunky Tomato flavor
1 8oz pkg Fat free shredded mozzarella cheese
20 (10") fat free tortillas
1. In a medium bowl, combine refried beans, pizza sauce and fat free cheese. Stir to combine.
2. To soften, put stack of tortillas in microwave for 1 minute
NDY
3. Take 1 flour tortilla, put 2 heaping Tablespoons of the above mixture, into the center. Roll up the tortilla and place in the microwave for 10 seconds.
(This goes good with salsa and fat free tortilla chips, tossed salad, and frozen yogurt topped with fruit.)
Busy People's Low-Fat Cookbook,p. 166, Dawn Hall