Skinny White Pizza

Yep.  Skinny white pizza.   I love white pizza.   I actually prefer it over regular pizza.   I don't like tomato sauce on my pizza, nor do I want the meat that comes on a pizza.   I just love a veggie pizza!

That's not to say that you can't modify this recipe to include the meat.....I'm sure that turkey pepperoni or sausage would work well - just be sure to include it in your nutritional value.  Personally, I just LOVE a plain pizza with sliced tomato.

This pizza is light and pure.   It contains only the purest of the white pizza flavors .....cheese, garlic, basil, and tomato!

1 High Fiber/Low Calorie Tortilla
1 TB Garlic
5 (or more) fresh basil leaves
1/4 tsp Italian Seasoning
1/4 cup Part Skim Ricotta
1/2 cup sliced tomato (or just one half of a small tomato)
1 Baby Bell Mozzarella
1/2 tsp fat free grated Parmesan
Salt/Pepper to taste

Directions:

Spray both sides of a High Fiber, low card and calorie tortilla, and put it in a 350 oven to lightly toast.   Just toast it enough to be slightly crispy.   Once again I find myself giving free advertising....but these are very tasty.

Meanwhile...........

Spray a small pan with non-stick cooking spray, and quickly stir fry/warm up about a tablespoon on garlic.  

Chop up 5 large basil leaves.

Add the chopped basil and the garlic to 1/4 cup of Part Skim Ricotta.  Add 1/4 tsp of Italian Seasoning.  Mix thoroughly.   Salt and pepper to taste if needed.

When the tortilla is lightly toasted, spread the ricotta mixture onto the tortilla.

Thinly slice one wedge of Baby Bell Mozzarella cheese and distribute onto the tortilla, along with sliced tomato.  (and at this point, add whatever other pizza toppings you desire.)

Bake at 350 until the Mozzarella is melted and lightly browned.

Yes - there is one slice missing......I was hungry!!!!!

For 228 calories.....you can afford to add quite a bit.   ;)

Serves: 1     Calories: 228    Carbs:  20    Fat:  8   Protein:  16    Fiber:  9

Skinny creamy chicken Enchiladas

FINALLY!   So sorry for taking so long to update.   My first trial on making a skinny version of creamy chicken enchiladas was an epic fail!    I've been super busy since then, and haven't been able to try again until today.

Last weekend I did the Walk to Cure Diabetes.   It was so much fun, and a good way to start off the exercise/racing season.   I was hoping to do a 5K this weekend in Wilmington, but the online registration wasn't working and it made me slightly crazy.   I won't lie though.....I'm glad that it wasn't working.   It is a cold and rainy weekend here in Eastern Carolina.   I would have been miserable doing a 5K in this cold, wet, weather.  

The rain and cold makes me want to cook, so I AGAIN experimented around with skinny creamy chicken enchiladas.   Success!!!    They are soooo good.    We have a friend from Baltimore here for a visit, and he didn't even know that it was a skinny version.   And, he kept wondering what was that special taste?   That would be the coconut/almond milk.      I wasn't sure it would work, but it added so much creaminess with just a subtle nutty taste.  He and my hubby came back for seconds.   DELISH!!


8 ounces of shredded chicken (I boiled boneless, skinless breasts - but I'm sure that canned chicken or a rotisserie will work fine.   However, you will need to adjust the calories and/or weight watchers points)

Mix Chicken with:

1 1/2 cups of salsa
1/4 cup of enchilada sauce

Mix the above ingredients into a pan and keep on low heat, stirring frequently.   The point is to mix the flavors.   If you overcook it, it will be dry, and that doesn't make for a good enchilada.  

Next, make the creamy sauce:

1/2 cup of onion, quickly sauteed with 1 TB of Brummel and Brown Yogurt Spread (found in the butter/margarine section of the store - this is a MUST HAVE for skinny cooking!)

Add:

8 ounces of Fat free cream cheese
4 wedges of Laughing Cow Light French Onion cheese
3/4 cup of Non sweet Coconut Almond Milk (Trust me on this - make sure it is unsweetened - it adds creaminess and fantastic flavor!   But - too much of a good thing is bad.....)

Keep on low heat until cheeses and milk are blended.   Add salt and pepper to taste.   I added a dash of paprika - I needed the color of spice!  I also added about a tablespoon of taco seasoning.    At this point, if you want to add garlic or other spices, now is the time to do it.   Make the sauce how you want - spices don't add calories, but they can add sodium and such, so keep track of what you add.

Make the enchiladas:

6 Whole Wheat/high fiber tortillas
1 cup Low fat shredded mild cheddar

Divide the chicken mixture into 6 whole wheat/high fiber flour tortillas.    Put about 1.5 Tbs. of sauce into each tortilla, along with about 1.5 Tbs of light shredded cheddar cheese.   

Pack rolled and stuffed tortillas into a 9x9 baking dish sprayed with non-stick cooking spray.

 



Pour the remaining sauce over the chicken. Sprinkle the remaining shredded cheddar over the top. Bake at 350 for about 30 minutes until bubbly. (note: when low fat cheese turns brown - it's too late. When the white sauce starts to bubble, they are done)

 

Serve it with whatever amount of salsa you want - just add it into the calorie count per serving. The salsa I use is only 15 calories per tablespoon. They are also great with enchilada sauce, but again, add in the calories. (I prefer serving them with salsa because of calorie and fat count.)

Serves: 6 Calories: 355 Carbs: 23 Fat: 12 Protein: 31 Fiber: 26

 

 

As for the coconut almond milk, I am totally giving free advertising here....BUT......it really rocks.  I use the unsweetened kind every morning in my smoothie.  It has a nutty flavor, so it doesn't work in place of milk in EVERY recipe, but it sure does work in many recipes!    It is only 45 calories for a whole cup - that's hard to beat!   In my opinion, it's awful as a milk substitute in coffee.  However,  It works well as a milk in cereal, but it depends on the cereal.     With recipes, it is great with onion, garlic, or other spices or flavors.   The secret is using it with other powerful flavors, if you don't want the nutty flavor.

 

 

 

Weight Watchers Points

Thank you for all the page views!   Please feel free to leave comments regarding the recipes, especially if you found a way to improve the recipes, while still keeping them 'skinny'!   You can also send me an e-mail if you have any suggestions.   All my contact information is on the home page!

I got an e-mail from a reader requesting that I include fiber information with my recipes, which would be helpful for those that are counting weight watchers points.    YES!   I can easily do that, and I feel kind of foolish that I wasn't doing that already - thanks for the suggestion!!!!!   I promise to include the fiber counts from now on.

I don't have a new recipe right now, I actually made the Skinny Buffalo rolls AGAIN...because I love them.  I can't get enough of them.    :)      I am in the process of 'making over' enchiladas.   I am just loving food in wrappers (now that I can actually wrap an egg roll wrapper).    It's a work in progress.   I want to make the best recipe using the easiest ingredients possible.   I work two jobs, so any shortcuts I can take....I take!      The version of skinny enchiladas I made today weren't so sporty.   Hopefully I'll get all the ingredients figured out and share it soon.   :)

Thanks again for reading, and for the suggestion!!

Skinny Chinese Food

Today I was craving Chinese food, so I thought I'd try to make a more healthy version.    Nah....the truth is that I have a bunch of leftover egg roll wrappers, so I decided to make veggie egg rolls and beef broccoli.

We'll start with the egg rolls.   I had left over broccoli slaw from the buffalo wraps, so that became the filling for my egg rolls.   I wanted to sneak in a bit of protein, so I included a bit of morning star farms meal starters. 

Morningstar Farms - Meal Starters - Grillers Recipe Crumbles, 1 cup
Marketside - Broccoli Slaw, 5/8 cups
Nasoya - Egg Roll Wrappers, 4 wrappers
365 Organic - Soy Ginger Sauce, 2 tbsp

I quickly sauteed the broccoli slaw with the Griller Crumbles and soy sauce - just enough to soften it and thaw out the crumbles.      Next, I wrapped 1/4 of the mixture into an egg roll wrapper. I am happy to report that my egg roll wrapping abilities greatly improved since yesterday, when I made the buffalo wraps.   My egg rolls were actually round!   Lightly spray the rolls with nonstick cooking spray and bake at 350 until golden brown. Serves:   4     calories:   95    Carbs:  15    Fat:  1   Protein:  6 Now, onto the stir fry.    I make veggie stir fries all the time.    I usually use carrots, green pepper, broccoli, pea pods, mushrooms, and whatever else sounds good.    Today I made beef and broccoli - but the beef was fake!   Once again, I used the Morning Star Farms Crumbles.     I'm not opposed to beef, or any kind of meat.    I just happen to really like Morningstar Farms products.   It's not at all like eating a steak, but it's great if you just want some protein and texture.    And, it saves in fat and calories. 4 cups of broccoli 2 cups Morningstar Farms Meal Starters Crumbles 5 TBS Kikoman Teryaki Sauce 1 TB Ginger Soy Sauce Lightly spray a non stick pan and stir fry the broccoli and Morningstar Farm Crumbles.    When the broccoli is bright green and softened a bit, add the sauces.    Continue cooking for a few more minutes, until the sauce has coated everything and the broccoli has reached desired softness.    Remember that this is a stir fry, so really soft broccoli would be kind of gross...... Serves:   2   Calories:   218     Carbs:   23    Fat:   4    Protein:  19 Eat it with an egg roll, and you have a full meal at right around 300 calories!    It is very filling, and will curb any Chinese food craving you may have.   :) I served it with a tablespoon of Duck Sauce (add an extra 30 calories).

Skinny Buffalo Rolls

Let me start off by saying that I will NOT win any awards for my ability to wrap an egg roll wrapper.   I made a hot mess.   However, despite the fact that this didn't result in the most beautiful recipe ever, it sure was delicious.     I got the original recipe from canyoustayfordinner, but I did make a minor change.  

1 can of chunk white meat chicken, 12.5 oz (I love the canned chicken for quick meals!)
Moore's hot sauce, 4 TBS.
Broccoli slaw, 3 oz.
6 egg roll wrappers
Wishbone Light Blue Cheese Dressing (for dipping)

Mix the chicken and the hot sauce together.    

Put 1/6 of the mixture onto a wrapper.   Top with a small amount of broccoli slaw.    Here is where you are on your own.   I am NOT a professional egg roll wrapper!   The first three I made had a bit too much filling.    The other three were more reasonable, but wrapping them was still hard for me.   The best advice I can give you is to put some water on your finger tips and moisten the edges of the wrapper.   This helps it seal and stay together.

Spray each roll with non-stick cooking spray and bake at 350 until golden brown.

Serves: 2

318 calories, 39 carbs, 5 fat, 31 protein

The nutritional information does not include the blue cheese dressing.   Personally, I loved these.   I made the serving size 3 wraps, because they are kind of addicting!  However, one roll is a perfect snack, and at right around 100 calories, you really can't go wrong!

The broccoli slaw as part of the filling cools off the heat from the chicken.   The slaw softens during the cooking process, and it just adds a nice flavor.    The end result is a satisfying meal or snack that definitely will curb any craving you have for buffalo wings.

Right now I have a bunch of leftover egg roll wrappers and broccoli slaw, so I guess I'd better think of something to make with them so they don't go bad!

Skinny Pizza Dip

As promised, I have 'made over' pizza dip.    I LOVE pizza dip.    I took an original recipe that I got from my sister, and then totally modified it using fat free and light ingredients.   I also added a few extra ingredients for flavor.  The amount of spices and garlic will depend on your taste.    Also, I am sure that you could add other pizza toppings such as green peppers or onions.   I just stuck to pepperoni.

Step 1:

1 package of fat free cream cheese
2 Laughing Cow Light cheese wedges - french onion flavor
2 TBS. minced garlic
1/4 cup Light Sour Cream
5.3 ounces of plain Greek yogurt, fat free
1 string cheese light, shredded in food processor
1 TB Italian Seasoning

Mix all of the above ingredients together.     Make sure it's mixed well, so that all the flavors blend together.   When it is thoroughly mixed, taste it.    You may want to add more garlic or Italian seasoning at this point, depending on your taste.

Put this in a small glass casserole dish as the first layer.    Add the next layers:

1 cup of pizza sauce
17 slices of turkey pepperoni, cut into quarters
2 String cheese light, shredded in food processor.

Cook at 350 until bubbly.   Let it sit for a few minutes before serving.  Makes 6 large servings.

141 Calories, 9 carbs, 4 fat, 15 protein

I'm sure you are wondering why I used string cheese.    Well, in my opinion it is easier to control the portion, so I know exactly how much I am adding.   The dip can be served on whatever you like.....crackers, bread, etc.   To keep it a 'skinny' dip, just watch what sort of chips or bread you use.   A lightly toasted light pita (60 calories) worked perfectly for us!   My hubby tasted the dip, and his eyes opened in delight!    I love it when he loves my skinny recipes!!