Tuesday, January 12, 2010

Grilled Salad Pizza

The mustard makes this a little...different but it's way good! I will definitely be making this again. We both loved it!

1 package dry yeast (about 2 1/4 tsp)
2/3 cup warm water (100-110 degrees)
3 1/2 tsp. olive oil, divided
1 cup whole wheat flour*
2/3 c. all-purpose flour
1 tsp. sugar
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. dried thyme
Cooking spray
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) chopped trimmed arugula
1 1/2 cups chopped seeded tomato
1/4 cup chopped fresh basil
1 1/2 tsp Dijon mustard
1 (14 ounce) can artichoke hearts, drained and chopped

1. Dissolve yeast in 2/3 cup warm water in a large bowl, and let stand 5 minutes. Stir in 1 1/2 tsp. oil. Combine flour, sugar, salt, oregano, and thyme. Add to yeast mixture; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes--don't use a mixer! it's a good workout!)

2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in size (press two fingers into dough. If indentation remains, dough has risen enough). punch dough down; cover and let rest 5 minutes. Divide in half. Roll each half into a 9-inch circle on a floured surface.

3. Heat a grill pan over medium heat (I don't have one so I just used a skillet and cooked it for less time). Coat pan with cooking spray. Place one dough portion on pan; cook 10 minutes. Turn dough over; sprinkle with 1/4 cup mozzarella and 2 tablespoons Parmesan. Cook 10 minutes; remove from pan. Repeat procedure with remaining dough and cheeses.

4. Combine 2 tsp oil, arugula, and next 5 ingredients in a medium bowl. Spoon 2 cups salad onto each pizza crust using a slotted spoon. Cut each pizza into 4 wedges. Serve immediately.

Calories (for half a pizza): 357 (*it actually may be slightly different because i substituted a cup of whole wheat flour for white flour).

Sunday, January 10, 2010

Southwest Chicken Roll-Ups

I really liked these--the chicken was so moist! Here are the FEW ingredients you need!

4 chicken breast halves (I used fresh--I've found that I'm not the best at baking chicken that's been frozen then thawed--it's too dry)
4-6 T. 1/3 less fat cream cheese (it's about 3 ounces)
4 T. picante sauce
4 cilantro sprigs
1/2 c. Italian bread crumbs.

1. Preheat oven to 350 degrees. Place a chicken breast between two sheets of heavy-duty plastic wrap and using a meat mallet or rolling pin, pound meat until about 1/4-inch thick.

2. Place a tablespoon of cream cheese and a tablespoon of picante sauce on chicken along with a sprig of cilantro. Roll up chicken starting with narrow end (like a jelly-roll, however you may not be able to fold in the sides).Put 1-2 toothpicks in to hold the chicken in place.

3. Dredge in breadcrumbs and place on a baking sheet sprayed with non-stick spray. Lightly spray rolls with cooking spray. Bake for 20 minutes or until chicken is done (I ended up doing mine for about 25 minutes).


Friday, January 8, 2010

Southwestern Falafel with Avocado Spread

Steven and I surprisingly really liked this one! Steven even said he'd eat it again. I usually don't post something if Steven will only eat it the one time I make it :)


1 (15 ounce) can pinto beans, rinses and drained
1/2 cup shredded Monterey Jack cheese
1/4 cup finely crushed tortilla chips
2 T. finely chopped green onions
1 T finely chopped cilantro
1/8 tsp. ground cumin
1 large egg white

Instructions are below the spread

Avocado spread:
1/4 cup mashed peel avocado
2 T finely chopped plum tomato
1 T finely chopped red onion
2 T. fat-free sour cream
1 t. fresh lime juice
1/8 tsp. salt

Combine everything together for this; set aside

2 (6-inch) whole wheat pitas, cut in half crosswise

To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and the rest of the ingredients; stir until well combined. form into 4 (1/2-in thick) oval patties.
Heat 1 1/2 tsp. canola oil in a large non-stick skillet over medium-high heat. Add patties; cook 3 minutes on each side or until patties are browned and thoroughly heated.

Place one patty in each pita half. Spread about 2 T avocado spread over patty in each each pita half. Makes 4 servings.

Calories per serving: 281; Fat 9.5 (sat 3.4g, mono 3.9g, poly 1.5g)Protein 12.2 g; carb 37.4; fiber 5.9 g