July 09, 2012 by
- 1 head cauliflower
- 1 egg 3/4 cup
- shredded low-fat sharp cheddar or mozzarella cheese
- 1 teaspoon of garlic powder
- 1/2 of a 10-oz can of Hunts tomato sauce
- 3/4 cup low fat mozzarella cheese
- Turkey pepperoni
- 1/4 cup chopped red onion
- Banana pepper rings or sliced jalapenos
- 3 slices of prosciutto or capacola ham Capers, mushrooms, peppers, sausage, etc.
Preparation For crust:
Cut up the whole head of cauliflower and put into a food processor, pulsing until it becomes the consistency of grits. Cook the cauliflower in a microwave safe dish for 5 minutes on high. Let it cool.
Press the cauliflower with a paper towel to remove as much moisture as possible. Measure out 1 cup of the cauliflower mixture (reserve the rest for another pizza crust).
In a separate bowl beat the egg. Add the cauliflower, cheese and garlic powder and mix together. Press it out into a round pizza stone. Cook in the oven for 15 to 18 minutes until golden to dark brown depending on how you like the crust. Take out and put toppings on.
Cook the prosciutto or capacola on the stove top until crispy. Drain off excess grease and put to the side. Add the sauce, toppings (except prosciutto or capacola) and cheese. Top with prosciutto or capacola. Put the pizza back in the oven for approximately 10 to 15 minutes, but remove when cheese is brown and bubbly. Cut into 8 slices.
Nutrition information 2 slices plain cheese pizza (no toppings) Calories: 160 Total fat: 8 g Saturated fat: 3.5 g Cholesterol: 65 mg Sodium: 495 mg Total carbohydrate: 5 g Dietary fiber: 1 g Protein: 15 g
Serving Size Makes 4 servings.
July 09, 2012 by
Featured on the Today's Show "Creamy Spaghetti Squash Primavera Recipe" as the winner of the Joy Bauer Fit Club Recipe. Substituting spaghetti squash for pasta is a great way to reduce your calories without giving up taste. (At 160 calories per serving – eat up an enjoy).
- 1/2 of a medium-sized spaghetti squash
- 1 Laughing Cow Light Creamy Swiss wedge
- 1 tablespoon grated parmesan cheese
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon chopped garlic
- 1/2 cup chopped bell pepper and onion
- 2 button mushrooms
- 6 grape tomatoes
- Ground pepper
- Fresh basil (optional topping)
Preparation For the squash:
Preheat the oven to 375 degrees.
Microwave the whole squash for 2 minutes and 45 seconds to slightly soften (this will make it much easier to cut in half).
Cut the ends off of the squash and stand it upright. Slice the squash straight down the middle and scoop the seeds out of each half. You may choose to save these and roast them later or simply discard them.
Place the squash halves cut side down on a baking sheet that has been covered with foil and sprayed with non-stick cooking spray. Bake the squash for approximately 40 minutes, or until very tender.
Allow the squash to cool for 10 to 15 minutes before using a fork to remove the inner goodness, or strands of “spaghetti.”
To complete the dish: Over medium heat in a medium-sized skillet, heat the oil and add the chopped vegetables, starting with the onions and peppers; season with a dash of ground pepper and add in the garlic. You don’t want this to burn, as it will become bitter. Saute until veggies are tender and caramelized.
Cut up the cheese wedge and add it to a bowl containing ½ of the stranded spaghetti squash. Reheat in the microwave for 30 seconds and stir well. Add the vegetable mixture and mix until all ingredients are combined.
Top with parmesan cheese and chopped basil. Now enjoy every last bite!
Nutrition information 1 entrée serving (1/2 recipe) Calories: 160 Total Fat: 6 g Saturated Fat: 1.5 g Cholesterol: 5 mg Sodium: 195 mg Total Carbohydrate: 26 g Dietary Fiber: 2 g Protein: 5 g Serving Size Makes 2 entree-sized portions (or 4 servings if using as side dish)
October 23, 2010 by
This is a great addition to your diet plan!
• 4 medium carrots, peeled and finely diced
• 2 stalks celery, finely diced
• 1 large red bell pepper, seeded and finely diced
• 1 (8-ounce) can water chestnuts, drained and finely diced
• 3 scallions (white and green parts), thinly sliced
• 2 tablespoons grated or finely minced fresh ginger
• 4 cloves garlic, minced
• 1 pound ground chicken (at least 90% lean)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup bottle Chinese plum sauce
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon hot chili paste, such as sriracha (or to taste)
• 1/4 cup unsalted roasted cashews, chopped
• 1/4 cup minced fresh cilantro, plus extra for garnish (optional)
• 1 head Boston or Bibb lettuce
- Liberally coat a large skillet with oil spray, and preheat it over medium-high heat.
- Add the carrots, celery, bell pepper, water chestnuts, scallions, ginger, and garlic. Sauté, stirring occasionally, until the vegetables soften slightly, about 5 minutes, adding a tablespoon of water at a time as necessary to prevent scorching.
- Reapply oil spray if necessary, and add the ground chicken to the skillet. Cook until the chicken is no longer pink, breaking the meat into a fine crumble with a wooden spoon as it cooks. Season with the salt and pepper.
- Add the plum sauce, soy sauce, vinegar, and chili paste and stir to coat. Reduce the heat to low and simmer until heated through.
- Remove the skillet from the heat, and stir in the cashews and cilantro. Allow the mixture to cool slightly, about 5 minutes.
- Clean the lettuce and break off 12 individual leaves (trim away the stem end of the leaves if they are tough). Fill each lettuce cup with roughly ½ cup of the chicken mixture. Garnish with additional cilantro if desired.
Calories – 298
Protein – 27 g
Total Fat – 9 g
Saturated Fat – 2 g
Cholesterol – 80 mg
Sodium – 610 mg
Carbohydrate – 34 g
Fiber – 5 g