Pepperoni Pita Pizza - Denise Austin

Try This Quick Pizza Recipe!

The recipe here is for four pepperoni pita pizzas, but you can double — heck, triple! — this very easily. To round this out for a full lunch — more than a snack, less than a supper — add a lettuce salad or some cut-up veggies and a low-fat dressing for a dip. The best part is that the kids can even afford to have seconds! (But not you!)

Pepperoni Pita Pizza

Ingredients

2 whole-wheat pitas (6" diameter)
1 cup pizza sauce
1 cup shredded part-skim mozzarella cheese
2 oz. sliced turkey pepperoni (about 32 rounds)
¼ cup chopped roasted red peppers
4 tsp. grated Parmesan cheese
1 tsp. extra virgin olive oil

Preheat the oven to 400°F. Split the pitas in half to form circles.
Place the pita halves on two baking sheets. Spread ¼ cup pizza sauce on each pita half to within a half inch of the edge. Sprinkle each half with ¼ cup mozzarella. Arrange pepperoni slices on top of the cheese. Sprinkle each pizza with 1 tablespoon peppers and top with 1 teaspoon Parmesan. Drizzle the oil over the pizzas.
Bake for 10 minutes, or until the cheese is melted. Remove to serving plates and cut into quarters.

Makes 4 pizzas
Per pizza: 241 calories, 27 g carbohydrates, 13 g protein, 9 g total fat, 16 mg cholesterol, 4 g dietary fiber, 704 mg sodium

(I have also done this with tortillas yummy)

Bruschetta-Stuffed Mushrooms (Chef Meg's Makeover)

Bruschetta-Stuffed Mushrooms (Chef Meg's Makeover)

Submitted by: CHEF_MEG

All the flavor of bruschetta, in a mushroom! All the flavor of bruschetta, in a mushroom!

Minutes to Prepare: 5

Minutes to Cook: 10

Number of Servings: 2

Ingredients

2 portabella mushrooms (or 6 baby portabella mushrooms)
1 shallot, diced
1/4 C red pepper, diced
1/4 C zucchini, diced
2 C baby spinach, stems removed
1 clove garlic, smashed
2 T flax seed meal
1 T olive oil
1 T balsamic vinegar
1/2 Roma tomato, sliced
SAVE NOW!

1 oz mozzarella cheese
2 t Parmesan cheese, shredded

Directions

Using a spoon, remove the stems and gills from the mushrooms, which are the dark ridges on the underside of the mushroom. Preheat the oven to 450 degrees. Heat the olive oil in a skillet set over a medium flame. Add the shallot, red pepper, zucchini and saute for 1 minute. Add the cleaned and trimmed spinach and cook until tender, about 2-3 minutes. Spray the bottom of each mushroom with nonstick cooking spray and place on a baking sheet pan. Place in the oven for 1-2 minutes just to heat the mushrooms. Rub each mushroom with the smashed garlic. Sprinkle with the flax seed meal. Divide the vegetable mixture between the two mushrooms, then top with tomato and cheese. Bake for 6 minutes or until cheese is melted and bubbly. Drizzle vinegar over cooked mushrooms before serving.

Number of Servings: 2

Recipe submitted by SparkPeople user CHEF_MEG.

Lemon Chicken - The Fiber35 Diet

serves two (2g fiber/servings)

2 boneless skinless chicken breasts
1 egg white
2 tablespoons rice flour
1 tablespoon freshly grated parmesan cheese
1 tablespoon chopped italian parsley
Dash of salt and pepper
1 teaspoon olive oil
Juice of 1/2 lemon
1/4 cup white wine or chicken stock

Preheat oven to 450F Place chicken in between sheets of plastic wrap or wax paper and pound with smooth side of meat mallet. This helps to tenderize the chicken;  1/4 inch in thickness is fine. Set aside.
Lightly beat egg white in a medium-size bowl. Add rice flour, parmesan, parsley, salt, and pepper. Coat chicken evenly.
Heat oil in a medium-size ovenproof skillet. Brown chicken (3 minutes) on each side. Remove chicken and set aside. Add the juice of 1/2 lemon and wine (or stock) to pan, making sure to incorporate the bits in the pan with the liquids. Let this reduce slightly, add back the chicken, and bake for 20 minutes.

Brenda's Tips: This dish is so good with some greens, like kale or collards, sauteed in a pan.

Nutrition Facts: Serving size, 1 breast-calories 357, fiber 2g, protein 44g, fat 5g, saturated fat 1g, carbohydrate 25g, cholesterol 71g, sodium 372mg, sugars 2g.

Quinoa Egg Bake

Quinoa Egg Bake
Makes one 9” baking pan.

1 small onion, diced
2 tablespoons olive oil
1 tablespoon minced garlic
One dozen organic eggs
3 cups milk or unsweetened soy milk
2 tablespoons fresh thyme
1 teaspoon salt
¼ teaspoon black pepper
1 cup quinoa
¼ cup fresh grated parmesan cheese (optional)
4 cups fresh spinach, chopped

Sauté the onion and garlic in olive oil until the onion begins to caramelize. Meanwhile, whisk together the eggs, milk, thyme, salt, and pepper. Wash the quinoa well and drain, then add to egg mixture. Add cheese. When onions are ready, lay spinach in an oiled pan, followed by the onions and then the egg mixture. Cover and bake for 35 to 40 minutes at 350 degrees. As the eggs bake, most of the quinoa will make its way to the bottom of the pan and form a crust—it’s like magic!

Read Nutritional Notables from Lead Nutritionist Kathie Madonna Swift: Quinoa and More

Quinoa—a versatile, amino-acid-rich, gluten-free grain—takes center stage in this recipe and adds B-vitamins and minerals such as magnesium, copper, iron, and manganese. The spinach, garlic, and onions are an immune-boosting trifecta while the eggs contribute choline, a nutrient important for neurological health.

Find more delicious and nutritious recipes in Kripalu Recipes.

Roasted Pumpkin and Apple Galette with Mustard-Maple Glaze

Roasted Pumpkin and Apple Galette with Mustard-Maple Glaze
Natalie Perry; Reno, Nevada

3 cups peeled, seeded, and chopped pumpkin flesh (1-inch cubes)
2 large, tart baking apples, cored and diced into ¾-inch cubes
1 medium onion, halved and sliced thin
2 tablespoons grapeseed oil (or any heat-safe cooking oil)
½ teaspoon Dijon mustard
Prepared piecrust dough (enough for one crust)
Salt and pepper to taste
Fresh Parmesan or Pecorino-Romano cheese for garnish

To prepare filling: Preheat oven to 425° F. Place pumpkin, apples, and onion onto a rimmed cookie sheet. Toss with the oil, and then spread them out in a single layer. Roast in the center of the oven until everything is tender and beginning to turn golden (and even darker) in spots, about 35–40 minutes. Remove from the oven and let cool until room temperature. Tip: You can do this a day ahead of time. Simply store the roasted bits in the fridge, covered, until ready to use.

To prepare the crust: Preheat (or reduce temperature) to 375° F. Whisk together the maple syrup and mustard in a small bowl. Set aside.

Roll out piecrust dough into a circle, roughly 12 inches across. Transfer to a clean, rimmed baking sheet. Spread the roasted vegetables on the circle evenly, leaving a 2-inch border all around. Brush the maple-mustard mixture onto the vegetables. Fold the dough toward the center, sealing any cracks or rips. You should have a rustic-looking free-form pie.

Bake in the center of the oven for about 25 minutes, until the crust is golden brown. Let it sit for about 10 minutes before slicing. Cut into slices and sprinkle Parmesan shavings over the top. Serves 4.

Freeze Ahead Minestrone Soup

Freeze Ahead Minestrone Soup

Minestrone -- the quintessential Italian soup. This is one of the few make-ahead soups that can be considered perfect for all seasons. It's also light (if you use defatted stock) for the health conscious and is perfect for using up fresh produce from your summer gardens. Minestrone tastes best when given a chance for the flavors to blend at least overnight, making this a great make-ahead dish. To keep the veggies fresh and flavorful, they are added just before serving.

Ingredients

1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1 tbs extra-virgin olive oil
1 clove garlic, minced
5 cups chicken stock
14 oz canned chopped tomatoes (or fresh garden tomatoes, stewed with seeds removed)
16 oz canned red kidney beans
For last minute prep:
1 cup packed, chopped escarole
1/4 cup orzo or ditalini pasta
1/ cup sliced (1/2" pieces) fresh green beans
1/2 cup diced fresh zucchini
Freshly shredded parmesan cheese (optional)

Make Ahead Prep:

In a medium saucepan over mean heat, saute the onions, celery and carrots in the heated olive oil for approx. 5 minutes or until very lightly browned. Add the garlic and continue to cook for approx. 1 minute stirring constantly to ensure that the garlic does not brown.

Add the chicken stock, tomatoes (with the juice) and kidney beans. Bring to a boil over high heat and let boil for one minute. Remove from heat and let cool.

When fully cooled, transfer to a freezer-safe container leaving at least 1" of headspace. Cover. Freeze for up to one month.

Last Minute Prep:

The night before serving, transfer soup in its container to the refrigerator to defrost.

Put the soup back into a 3-quart saucepan and bring to a boil over high heat. Add in the escarole and orzo or ditalini pasta. Reduce heat to medium and simmer for 10 minutes.

Add in the green beans and zucchini. Cover and simmer for 5 minutes or until the green beans are tender but not soggy.

Serve topped with freshly shredded parmesan or fresh basil leaves. Great with a side salad and slice of crusty, grilled Italian bread.
http://makeaheadmeals.blogspot.com/2008/07/freeze-ahead-minestrone-soup.html

Spinach & Artichoke Dip

Spinach & Artichoke Dip From Olive Garden

Prep Time: 30 minutes
Cook Time: 30 minutes
Serving Size: 4

Ingredients:

2 fresh artichokes
1 lemon, juice squeezed
1 tsp salt
OR
1 14-oz can artichoke hearts, drained and sliced
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)
4 fresh artichokes
2 lemon, juice squeezed
2 tsp Salt

Procedures:

Preheat oven to 325ºF. PREPARATION WITH FRESH ARTICHOKES
BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice.
COOL artichokes. Clean, peel, remove center “choke” and slice artichoke.
FOLLOW Dip Preparation steps below using fresh artichokes.DIP PREPARATION
MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
SPRINKLE top of heated dip with parmesan cheese.
Serve hot with grilled bread.

Baked Ditalini with Three Cheeses

Baked Ditalini with Three Cheeses
Serves 6 as a side dish

1 pound Ditalini, Elbow Macaroni or other medium pasta shape, uncooked
1 cup skim milk
3/4 cup part skim ricotta cheese
1/2 cup grated low-fat Cheddar cheese
1/3 cup plus 2 tbsp. grated Parmesan cheese
1/4 cup chopped parsley
Salt and freshly ground black pepper to taste
1/4 cup fine bread crumbs, dry
2 tbsp. melted margarine

Prepare pasta according to package directions, reducing cooking time by one-third; drain.

While pasta is cooking, combine the milk and ricotta in a blender. Blend until smooth. Transfer to a medium mixing bowl and stir in the Cheddar cheese, 1/3 cup of the Parmesan cheese, the parsley and salt and pepper.

Stir the pasta into the cheese mixture until well blended. Transfer to a 10-inch round casserole dish. Stir the bread crumbs, margarine and remaining 2 tablespoons of Parmesan cheese in a small bowl until thoroughly mixed. Sprinkle mixture evenly over casserole.

Bake at 375-o F until heated through, bubbling around the edges and the bread crumbs are golden brown, about 35 minutes. Serve immediately.

Zucchini Mint Frittata

Zucchini Mint Frittata
Makes one 8-inch square pan.

1 tablespoon extra virgin olive oil
1 medium onion, diced
1 medium zucchini, cut in 1/8-inch-thick half moons
10 eggs
¾ cup cream (or substitute unsweetened soy milk)
¼ cup parmesan cheese (optional)
¼ cup finely sliced mint leaves
1 teaspoon salt
Pinch of black pepper

Heat oil in a sauté pan over medium heat, add onions and sauté until caramelized. Add zucchini and sauté 1 minute, until zucchini begins to soften. Transfer vegetables into an oiled baking dish. Lightly beat the eggs with the cream, cheese, mint, salt, and pepper. Pour egg mixture over vegetables. Bake at 325 degrees until eggs are set, about 15 to 20 minutes. Serve immediately, or cool and serve chilled with a salad or fruit.

Easy Parmesan Knots

1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
1/4 cup canola oil
3 tablespoons grated Parmesan cheese (I did use the green can stuff)
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes

Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.