Fancy Salad Chicken

 Ingredients

    1 tablespoon light balsamic vinaigrette salad dressing
    1/2 teaspoon snipped fresh thyme
    1/4 cup arugula or packaged baby spinach
    1 3 ounce cooked skinless, boneless chicken breast half
    1 tablespoon shaved or shredded Parmesan cheese
 

Directions

 
1. In a small bowl, combine salad dressing and thyme. Add arugula; toss gently to coat. Serve over warm chicken breast. Sprinkle with cheese.

nutrition information

Per Serving: 

cal. (kcal) 191, 

Fat, total (g) 6, 

chol. (mg) 76, 

sat. fat (g) 2, 

carb. (g) 4, 

Monounsaturated fat (g) 1, 

Polyunsaturated fat (g) 1, 

fiber (g) 0, 

sugar (g) 3, 

pro. (g) 28, 

vit. A (IU) 194.36, 

vit. C (mg) 1.18, 

sodium (mg) 205, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Chicken, Chicken Salad, Chicken Salad, Chicken Salad, Dinner, Easy and Quick Dinners, Healthy Cooking, Low Calorie, Low Calorie Dinners, Low Calorie Dinners, Low Carb, Low Carb Chicken Dishes, Low Cholesterol, Low Fat, Low Fat Chicken, Low Fat Dinners, Low Sodium, Lunch, Lunch Salad, Quick and Easy, Quick and Easy Chicken Dishes, Quick and Easy Dinners, Quick and Easy Lunches, Salad, Ingredients, light balsamic vinaigrette salad dressing, fresh thyme, arugula, baby spinach, skinless, boneless chicken breast half, shredded Parmesan cheese, Directions.

Artichokes with Tarragon Drizzle

 This recipe gives you the option to either boil or grill the artichokes for a side dish that replaces potatoes. The tarragon drizzle complements both cooking methods.

Ingredients

    4 - 5 large whole artichokes or 12 to 15 baby artichokes
    2/3 cup extra-virgin olive oil
    1/3 cup white wine vinegar
    1/3 cup thinly sliced green onions
    2 tablespoons Dijon-style mustard
    2 tablespoons snipped fresh tarragon or 2 tsp. dried tarragon, crushed
    Sea salt or salt
    Black pepper
    Extra-virgin olive oil
    2 lemons, each cut into 8 to 10 wedges
 

Directions

1. Wash large artichokes; trim stems, if desired, and remove loose outer leaves. Snip off the sharp leaf tips. If using baby artichokes, remove outer leaves to reach pale green or yellow leaves on bottom half. Cut darker green portion of leaves off top half of artichoke; discard. Cut off stem and trim any remaining green from base of baby artichokes.
2. In a Dutch oven bring a large amount of lightly salted water to boiling; add artichokes. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes for large artichokes or 10 minutes for baby artichokes or until a leaf pulls out easily.
3. Place artichokes in a large bowl of ice water to cool completely. Drain artichokes upside down on paper towels. Cut artichokes in half from top through stem; use a spoon to scoop out the fibrous cores, leaving the hearts and leaves intact.
4. For Tarragon Drizzle, in a screw-top jar combine the 2/3 cup oil, vinegar, green onions, mustard, and tarragon. Cover and shake well. Season to taste with salt and pepper.
5. Brush artichoke halves with additional olive oil. For a charcoal grill, place artichokes, cut sides down, on the rack of an uncovered grill directly over medium coals. Grill for 7 minutes; turn artichokes and grill for 5 to 7 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Place artichokes on grill rack over heat. Cover and grill as above.)
6. On a serving platter place grilled artichokes cut sides up. Shake Tarragon Drizzle; pour some over artichokes; pass remaining with platter. Serve with lemon wedges. Makes 8 to 10 servings.

nutrition information

Per Serving: 

cal. (kcal) 131, 

Fat, total (g) 11, 

chol. (mg) 0, 

sat. fat (g) 1, 

carb. (g) 8, 

Monounsaturated fat (g) 8, 

Polyunsaturated fat (g) 1, 

fiber (g) 4, 

sugar (g) 0, 

pro. (g) 3, 

vit. A (IU) 48.59, 

vit. C (mg) 10.63, 

Thiamin (mg) 0.07, 

Riboflavin (mg) 0.07, 

Niacin (mg) 0.59, 

Pyridoxine (Vit. B6) (mg) 0.06, 

Folate (µg) 32.26, 

Cobalamin (Vit. B12) (µg) 0,

 sodium (mg) 153, 

Potassium (mg) 238, 

calcium (mg) 30.29,

 iron (mg) 0.9, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: 4th of July, 4th of July Side Dishes, Artichokes, Dutch Oven, Fruit, Grilling, Grilling Vegetables, Healthy Cooking, Lemons, Low Calorie, Low Sodium, Onions, Quick and Easy, Salad, Vegetables, Vegetable Salad, Artichokes with Tarragon Drizzle, Tarragon Drizzle, ingredients, This recipe gives you the option to either boil or grill the artichokes for a side dish that replaces potatoes. The tarragon drizzle complements both cooking methods.

Ham and Egg Salad on Toast

 Ingredients

    6 eggs
    1/3 cup mayonnaise
    2 tablespoons sweet pickle relish
    1 tablespoon Dijon-style mustard
    6 ounces ham, sliced
    4 thick slices challah, sweet Hawaiian, or French bread, toasted
    1/2 bunch watercress, trimmed
 

Directions

1. Place eggs in saucepan. Cover with 1 inch of water and bring to a rolling boil over high heat. Remove from heat; cover and let stand for 15 minutes.
2. Meanwhile, in a small bowl combine mayonnaise, relish, and mustard. Set aside. Heat a large skillet over medium-high heat. Cook ham 1 to 2 minutes per side until heated through.
3. Drain eggs; rinse in cold water. Peel under running water. Slice or coarsely chop eggs. Spread some of the mayonnaise mixture on toast. Top with ham, eggs, watercress, and any remaining mayonnaise mixture. Serve immediately.

nutrition information

Per Serving: 

cal. (kcal) 468, 

Fat, total (g) 29, 

chol. (mg) 363, 

sat. fat (g) 7, 

carb. (g) 30, 

Monounsaturated fat (g) 5, 

Polyunsaturated fat (g) 10, 

Trans fatty acid (g) 0, 

fiber (g) 1, 

sugar (g) 10, 

pro. (g) 21, 

vit. A (IU) 1020.4, 

vit. C (mg) 9.45, 

Thiamin (mg) 0.33, 

Riboflavin (mg) 0.47, 

Niacin (mg) 1.38, 

Pyridoxine (Vit. B6) (mg) 0.29, 

Folate (µg) 40.32, 

Cobalamin (Vit. B12) (µg) 1.16, 

sodium (mg) 1052, 

Potassium (mg) 281, 

calcium (mg) 100.97, 

iron (mg) 3.24, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Bread, Challah Bread, Egg Salad, Egg Salad Sandwich, French Bread, Ham, Healthy Cooking, Low Carb, Lunch, Lunch Salad, Lunch Sandwiches, More Breads, Pork, Quick and Easy, Quick and Easy Lunches, Salad, Ingredients, eggs, mayonnaise, sweet pickle relish, Dijon-style mustard, ham,  challah, sweet Hawaiian,  French bread, watercress, Directions.

Nutty Broccoli

 This crunchy vegetable side dish recipe can be prepared from start to finish in less than 30 minutes.

Ingredients

    1 pound broccoli, trimmed and cut into 2-inch pieces
    3 tablespoons butter
    1/2 teaspoon finely shredded orange peel (set aside)
    2 tablespoons fresh orange juice
    1/4 teaspoon salt
    3 tablespoons chopped walnuts, pine nuts, or pecans, toasted
    Orange wedges (optional)
 

Directions

1. If desired, cut broccoli stem pieces lengthwise in half. To steam, place a vegetable steamer basket in a 3-quart saucepan. Add water to reach just below the bottom of the basket. Bring water to boiling. Add broccoli to steamer basket. Cover and reduce heat. Steam for 8 to 10 minutes or just until broccoli stems are tender. Transfer broccoli to a serving dish.
2. Meanwhile, in 8-inch skillet melt butter over medium-high heat; cook and stir butter for 3 to 4 minutes or until medium brown. Carefully add orange juice and cook for 10 seconds. Remove from heat; stir in orange peel and salt. Pour over broccoli. Sprinkle with walnuts. If desired, garnish with orange wedges. Makes 6 servings.

nutrition information

Per Serving: 

cal. (kcal) 94, 

Fat, total (g) 8, 

chol. (mg) 15, 

sat. fat (g) 4, 

carb. (g) 4, 

fiber (g) 1,

 pro. (g) 2, 

sodium (mg) 153, 

Potassium (mg) 175, 

calcium (mg) 30.29, 

iron (mg) 0.54, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Broccoli, Broccoli Salad, Christmas, Christmas Side Dishes, Healthy Cooking, Low Calorie, Low Carb, Low Cholesterol, Low Sodium, Quick and Easy, Salad, Vegetables, This crunchy vegetable side dish recipe can be prepared from start to finish in less than 30 minutes., Ingredients, broccoli, butter, finely shredded orange peel, orange juice, salt, walnuts, pine nuts, pecans, toasted, Orange wedges, Directions.

Greek Quinoa and Avocados

 Nutty in flavor, quinoa is high in protein, fiber, and vitamins. A great choice to pair with tomatoes, spinach, and feta cheese for this 30-minute main dish recipe.

Ingredients

    1/2 cup uncooked quinoa, rinsed and drained
    1 cup water
    2 Roma tomatoes, seeded and finely chopped
    1/2 cup shredded fresh spinach
    1/3 cup finely chopped red onion
    2 tablespoons lemon juice
    2 tablespoons olive oil
    1/2 teaspoon salt
    Spinach leaves
    2 ripe avocados, pitted, peeled, and sliced
    1/3 cup crumbled feta cheese
 

Directions

1. In a small saucepan, combine quinoa and water. Bring to boiling. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed. Place quinoa in a medium bowl.
2. Add tomato, shredded spinach, and onion to quinoa; stir to combine. In a small bowl, whisk together lemon juice, olive oil, and salt. Add to quinoa mixture; toss to coat.
3. Place additional spinach leaves on four salad plates. Arrange avocado slices atop spinach leaves. Divide quinoa mixture evenly over avocado slices.Sprinkle each serving with some of the feta.
4. Makes 4 servings

Tip

    Brush avocado slices with additional lemon juice to prevent browning.

Note

    Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.

nutrition information

Per Serving: 

cal. (kcal) 332, 

Fat, total (g) 24, 

chol. (mg) 11, 

sat. fat (g) 5, 

carb. (g) 27, 

fiber (g) 8, 

pro. (g) 7, 

vit. A (IU) 2235.15, 

vit. C (mg) 21.85, 

sodium (mg) 457, 

calcium (mg) 111.06, 

iron (mg) 3.24, 

Vegetables () 0.5, 

Starch () 1.5, 

Fat () 4.5, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Avocados, European Cuisine, Fruit, Greek Cuisine, Healthy Cooking, Low Calorie, Salad, Spinach, Tomatoes, Vegetables, Vegetarian, Vegetarian Main Dishes, Greek Quinoa and Avocados, Ingredients, Nutty in flavor, quinoa is high in protein, fiber, and vitamins. A great choice to pair with tomatoes, spinach, and feta cheese for this 30-minute main dish recipe.

Superfoods Salad

 Spinach, strawberries, blueberries, and walnuts sometimes are called superfoods because they are loaded with antioxidants, thought to contribute to good health.

Ingredients

    1/3 cup raspberry vinegar
    2 tablespoons snipped fresh mint
    2 tablespoons honey
    1 tablespoon canola oil
    1/4 teaspoon salt
    4 cups packaged fresh baby spinach leaves
    2 cups chopped, cooked chicken breast
    2 cups fresh strawberries, hulled and sliced
    1/2 cup fresh blueberries
    1/4 cup walnuts, toasted and coarsely chopped
    1 ounce semisoft goat cheese, crumbled
    1/2 teaspoon freshly ground black pepper
 

Directions

For vinaigrette:
1. In a screw-top jar, combine vinegar, mint, honey, oil, and salt. Cover and shake well.
2. In a large bowl, toss together spinach, chicken, strawberries, blueberries, walnuts, and goat cheese. Transfer to salad plates. Drizzle with vinaigrette and sprinkle with pepper.

nutrition information

Per Serving: 

cal. (kcal) 303, 

Fat, total (g) 13, 

chol. (mg) 63, 

sat. fat (g) 2, 

carb. (g) 22,

 Monounsaturated fat (g) 4, 

Polyunsaturated fat (g) 5,

 fiber (g) 3, 

sugar (g) 14,

 pro. (g) 26, 

vit. A (IU) 2769.64, 

vit. C (mg) 53.73,

 Thiamin (mg) 0.13, 

Riboflavin (mg) 0.21, 

Niacin (mg) 10.27, 

Pyridoxine (Vit. B6) (mg) 0.57, 

Folate (µg) 88.7, 

Cobalamin (Vit. B12) (µg) 0.24, 

sodium (mg) 249, 

Potassium (mg) 516, 

calcium (mg) 70.68, 

iron (mg) 2.88, 

Vegetables () 1, 

Fruit () 0.5, 

Other Carb () 0.5, 

Lean Meat () 3.5, 

Fat () 2, 

Carb Choice () 1.5, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Blueberries, Chicken, Chicken Salad, Chicken Salad, Diabetic, Dinner, Easy and Quick Dinners, Fruit, Greens, Healthy Cooking, Healthy Dinner, Healthy Dishes, Healthy Lunch, Healthy Lunches, Healthy Meals, Healthy Salad, Heart Healthy, Light Dinners, Low Calorie, Low Calorie Dinners, Low Calorie Dinners, Low Calorie Summer Dinners, Low Carb, Low Fat, Low Fat Dinners, Low Sodium, Lunch, Quick and Easy, Quick and Easy Dinners, Salad, Seasonal, Strawberries, Summer, Summer Dinners, Vegetables, Superfoods Salad, Superfoods.

Potato Salad with Country Ranch Dressing

 The vegetables in this salad are first browned to perfection in the oven. The fresh avocado that's added just before serving, provides a buttery flavor.

Ingredients

    3 pounds round red potatoes, cut in 1-inch pieces
    1 small red onion, cut in wedges (1/2 cup)
    6 cloves garlic, minced
    2 tablespoons olive oil
    1 cup frozen whole kernel corn
    3/4 cup mayonnaise
    2 tablespoons cider vinegar
    1 ounce dry ranch salad dressing mix
    1/4 teaspoon cayenne pepper (optional)
    1 stalk celery, bias-sliced
    3 hard-cooked eggs, peeled and chopped
    1 avocado, halved, seeded, peeled, and chopped (optional)
    Salt
    ground black pepper
    Fresh Italian (flat-leaf) parsley, coarsely snipped (optional)
 

Directions

1. Preheat oven to 425 degrees F. Place potatoes, onion, and garlic in a 15x10x1-inch baking pan. Drizzle olive oil; toss to coat. Roast, uncovered, 20 minutes. Stir vegetables; add corn. Roast 15 to 20 minutes more or until vegetables are tender and browned.
2. For dressing, in large bowl whisk together mayonnaise, vinegar, salad dressing mix, and cayenne pepper. Add roasted vegetables; toss to coat. Stir in celery, eggs, and avocado. Season to taste with salt and pepper. Transfer to serving dish. Sprinkle with parsley. Serve warm or chilled. Makes 12 serving.

Make Ahead Tip

    Combine all ingredients except the avocado. Cover and refrigerate up to 24 hours. Just before serving, stir in avocado. Thin dressing with a little milk if needed.

nutrition information

Per Serving: 

cal. (kcal) 167, 

Fat, total (g) 15, 

chol. (mg) 58, 

sat. fat (g) 2, 

carb. (g) 19, 

fiber (g) 2, 

pro. (g) 4, 

vit. A (IU) 242.95, 

vit. C (mg) 16.53, 

sodium (mg) 362, 

Potassium (mg) 416, 

calcium (mg) 70.68, 

iron (mg) 0.9, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Healthy Cooking, Low Calorie, Potatoes, Potato Salad, Potato Salad, Salad, Vegetables, Vegetable Salad, Potato Salad with Country Ranch Dressing, Potato Salad, Country Ranch Dressing, The vegetables in this salad are first browned to perfection in the oven. The fresh avocado that's added just before serving, provides a buttery flavor., Ingredients, round red potatoes, red onion, cloves garlic, olive oil, frozen whole kernel corn, mayonnaise, cider vinegar, ranch salad dressing mix, cayenne pepper, stalk celery, hard-cooked eggs, avocado, halved, seeded, peeled, and chopped, Salt, ground black pepper, Fresh Italian, Directions.

Basic Pizza Dough

 Ingredients

    1 cup warm water (about 110 degrees F)
    1 package (.25 ounce) dry active yeast
    2 3/4 cups all-purpose flour
    1 teaspoon sugar
    1 teaspoon salt
    2 tablespoons olive oil
 

Directions

1. Place water in a small bowl and stir in yeast. Let stand 5 minutes.
2. In a large bowl, whisk together 2-1/2 cups of the flour, sugar and salt. Make well in the center and add the yeast mixture and olive oil. Stir until dough comes together and forms a ball. Turn out onto a well-floured surface and knead for 5 minutes, adding as much of the remaining 1/4 cup flour as needed. Form into a disk and place in a bowl that has been lightly coated with olive oil. Turn disk over and cover bowl with plastic wrap. Allow to rise in a warm place for 2 hours.
3. Remove dough from bowl and punch down. Roll out into desired diameter.

nutrition information

Per Serving: 

cal. (kcal) 191, 

Fat, total (g) 4, 

chol. (mg) 0, 

sat. fat (g) 1, 

carb. (g) 34,

 fiber (g) 1,

 pro. (g) 5, 

sodium (mg) 294, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Bread, Pizza, Pizza Dough, nutrition information, Ingredients, warm water, dry active yeast, all-purpose flour, sugar, salt, olive oil, Directions, Basic Pizza Dough, Pizza Dough, Dough.

Four Cheese White Pizza

 Ingredients

    2 tablespoons olive oil
    4 cloves garlic, coarsely chopped
    1 bag (6 ounces) baby spinach
    1 pound pizza dough, at room temperature, or one batch Basic Pizza Dough

    1 cup shredded mozzarella cheese
    1/2 cup shredded provolone cheese
    1/2 cup shredded Asiago cheese
    3/4 cup ricotta cheese
    2 tablespoons toasted pine nuts
 

Directions

1. Heat oven to 500 degrees F. Coat a 14-inch pizza pan with nonstick cooking spray.
2. Heat 1 tablespoon of the oil in a medium-size nonstick skillet over medium-high heat. Add garlic and cook 30 seconds. Gradually add spinach and cook until wilted, about 2 minutes. Remove from heat.
3. On a lightly floured surface, roll out dough into a 14-inch circle. Gently roll up onto a lightly floured rolling pin and unroll onto prepared pizza pan.
4. In a medium-size bowl, mix together mozzarella, provolone and Asiago cheeses. Sprinkle half of the cheese mixture over the dough. Evenly spoon the spinach over the cheese. Drizzle any oil and garlic from the skillet over the spinach. Sprinkle the remaining cheese mixture over the spinach. Dollop tablespoons of the ricotta cheese over top. Drizzle remaining tablespoon olive oil over the pizza. Bake at 500 degrees F for 14 to 15 minutes or until nicely browned on bottom. Remove from oven.
5. To serve, scatter pine nuts over the top and cut into 8 slices.

nutrition information

Per Serving: 

cal. (kcal) 308, 

Fat, total (g) 17,

 chol. (mg) 32,

 sat. fat (g) 7, 

carb. (g) 29, 

fiber (g) 2, 

pro. (g) 14, 

sodium (mg) 449, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Dinner, Easy and Quick Dinners, European Cuisine, Healthy Cooking, Italian Cuisine, Low Calorie, Low Calorie Dinners, Low Calorie Dinners, Low Carb, Low Carb Pizza, Low Cholesterol, Low Sodium, Pizza, Quick and Easy, Vegetarian, Vegetarian Main Dishes, Vegetarian Pizza, White Pizza, Ingredients, olive oil, cloves garlic, baby spinach, pizza dough, batch Basic Pizza Dough,  mozzarella cheese, provolone cheese, Asiago cheese, ricotta cheese, toasted pine nuts, Directions.

Sicilian-Style Pepperoni Pizza

 Ingredients

    2 pounds pizza dough, at room temperature, or one batch Basic Pizza Dough 

    1 cup marinara sauce
    1/2 teaspoon dried oregano
    2 cups shredded mozzarella cheese
    2 ounces sliced pepperoni (about 1/3 cup)
 

Directions

1. Heat oven to 500 degrees F. Coat a 15 x 10 x 1-inch baking pan with nonstick cooking spray.
2. On a lightly floured surface, roll dough into a 15 x 10-inch rectangle. Gently roll up onto a lightly floured rolling pin and unroll onto prepared pan. Push dough into corners.
3. Spread sauce evenly over dough to within 1/2 inch of edge. Sprinkle oregano over sauce. Scatter cheese over top. Place pepperoni slices over cheese. Bake at 500 degrees F for 18 to 20 minutes or until nicely browned on bottom. Remove from oven.
4. Cool slightly and cut into 12 slices; serve.

nutrition information

Per Serving: 

cal. (kcal) 255, 

Fat, total (g) 10, 

chol. (mg) 21, 

sat. fat (g) 4, 

carb. (g) 35, 

fiber (g) 1, 

pro. (g) 10, 

sodium (mg) 582, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Dinner, European Cuisine, Healthy Cooking, Italian Cuisine, Low Calorie, Low Calorie Dinners, Low Calorie Dinners, Low Cholesterol, Low Fat, Low Fat Dinners, Pizza, Quick and Easy, Quick and Easy Dinners, Quick and Easy Dishes For Kids, Quick and Easy Healthy, Quick and Easy Low Fat Dishes, Sicilian-Style Pepperoni Pizza, Sicilian-Style, Pepperoni Pizza, Pepperoni, Ingredients, pizza dough, Basic Pizza Dough, marinara sauce, oregano, mozzarella cheese, sliced pepperoni, Directions.

Mexican Pizza

 Ingredients

    4 omega-3-enriched 10-inch whole-wheat tortillas (such as Mission Life Balance)
    1 cup mild salsa
    1/2 of a small red onion, finely chopped
    1 1/3 cups reduced-fat shredded Mexican-blend cheese
    4 tablespoons guacamole
 

Directions

1. Heat oven to 350 degrees F. Place tortillas on work surface and spread each with 1/4 cup salsa. Divide onion among tortillas and sprinkle each with 1/3 cup cheese.
2. Place tortillas on baking sheet and bake at 350 degrees F for 17 minutes or until cheese is melted and tortillas are crisp. Remove from oven and top each with 1 tablespoon guacamole. Serve immediately.

nutrition information

Per Serving: 

cal. (kcal) 301, 

Fat, total (g) 14, 

chol. (mg) 30, 

sat. fat (g) 7, 

carb. (g) 28, 

fiber (g) 3, 

pro. (g) 17, 

sodium (mg) 941, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Appetizers, Cheese Appetizers, Cuisines - Vegetarian, Mexican Appetizers, Mexican Cuisine, Mexican Vegetarian, Pizza, Quick and Easy, Vegetarian, Mexican Pizza, Mexican, Ingredients, whole-wheat tortillas, Mission Life Balance, mild salsa, red onion, reduced-fat shredded Mexican-blend cheese, guacamole, Directions.

Mediterranean Pepper and Artichoke Pizza

 Ingredients

    1 6 - 6 1/2 ounce package pizza crust mix
    1 teaspoon dried oregano or basil, crushed
    1/2 cup pizza sauce
    1 6 ounce jar marinated artichoke hearts, drained and coarsely chopped
    1 cup roasted red and/or yellow sweet peppers, cut into strips
    1/4 cup sliced green onions and/or chopped red onion
    1/2 cup shredded part-skim mozzarella cheese (2 ounces)
    4 ounces semisoft goat cheese (chevre), crumbled
    Freshly ground black pepper (optional)
 

Directions

1. Preheat oven to 425 degrees F. Grease a large baking sheet; set aside. Prepare pizza crust according to package directions, except stir oregano into dry mix. With floured hands, pat dough into a 15x10-inch rectangle on prepared baking sheet, building up edges slightly (crust will be thin). Bake for 7 minutes.
2. Spread pizza sauce evenly over crust. Top with artichokes, roasted peppers, and green onion. Top with mozzarella cheese and goat cheese.
3. Bake for 13 to 15 minutes more or until edges of crust are golden brown. If desired, sprinkle with freshly ground black pepper.

nutrition information

Per Serving: 

cal. (kcal) 170, 

Fat, total (g) 7, 

chol. (mg) 15, 

sat. fat (g) 4, 

carb. (g) 19, 

Monounsaturated fat (g) 1, 

Polyunsaturated fat (g) 0, 

fiber (g) 2, 

sugar (g) 1, 

pro. (g) 7, 

vit. A (IU) 437.31, 

vit. C (mg) 52.55, 

Thiamin (mg) 0.18, 

Riboflavin (mg) 0.17, 

Niacin (mg) 0.99, 

Pyridoxine (Vit. B6) (mg) 0.02, 

Folate (µg) 4.03, 

Cobalamin (Vit. B12) (µg) 0.12, 

sodium (mg) 419, 

Potassium (mg) 79, 

calcium (mg) 100.97, 

iron (mg) 1.62, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Artichokes, Birthdays, Dinner, Healthy Cooking, Low Calorie, Low Calorie Dinners, Low Calorie Dinners, Low Carb, Low Carb Pizza, Low Cholesterol, Low Fat, Low Fat Dinners, Low Sodium, More Holidays, New Year's, Peppers, Pizza, Special Occasions, Super Bowl Parties, Vegetable Pizza, Vegetables, Vegetarian, Vegetarian Main Dishes, Vegetarian Pizza, Artichoke Pizza, Mediterranean Pepper and Artichoke Pizza, Mediterranean, Pepper and Artichoke Pizza.

Southwest Black Bean Pizza

 The amount of sodium in purchased salsa varies widely, so read the nutrition label to find one that has about 100 mg of sodium per serving.

Ingredients

    1 portion Whole Grain Pizza Crust
    2 teaspoons olive oil
    3/4 cup purchased salsa
    1 cup canned no-salt-added black beans, rinsed and drained
    3/4 cup red and/or green sweet pepper strips
    1 fresh jalapeno chile pepper, seeded and cut into thin strips* (optional)
    1 cup shredded reduced-fat Mexican cheese blend (4 ounces)

Whole Grain Pizza Crust

    1 1/4- 1 1/2 cups bread flour or all-purpose flour
    3/4 cup whole wheat flour
    1/4 cup yellow cornmeal
    1/4 cup flax seed meal
    1 teaspoon active dry yeast
    1 teaspoon kosher salt
    1 cup warm water (105 degrees F to 115 degrees F)
 

Directions

1. Preheat oven to 425 degrees F. Grease a 14-inch round baking stone, 12-inch pizza pan, or large baking sheet; set aside. On a lightly floured surface, roll Whole Grain Pizza Crust dough into a 12-inch circle. Transfer to the prepared baking stone. Prick dough all over with a fork. Bake for 6 to 8 minutes or until crust is lightly browned.
2. Lightly brush 1 inch of the edge of hot crust with oil. Spread salsa over crust to within 1 inch of the edge. Top with black beans, sweet pepper, and, if desired, jalapeno pepper; sprinkle with cheese.
3. Bake for 6 to 8 minutes more or until cheese is melted and toppings are heated through.

Whole Grain Pizza Crust

1. 1a. In a large bowl, combine 1 cup of the bread flour, the whole wheat flour, cornmeal, flax seed meal, yeast, and salt. Add the water, stirring until combined. Turn dough out onto a lightly floured surface. Knead in enough of the remaining 1/4 to 1/2 cup bread flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total)
2. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (2 1/2 to 3 hours).
3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into two portions. Cover and let rest for 10 minutes. Use as directed in individual pizza recipes.

Tip

    *Test Kitchen Tip:

    Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

nutrition information

Per Serving: 

cal. (kcal) 319, 

Fat, total (g) 10, 

chol. (mg) 15, 

sat. fat (g) 4, 

carb. (g) 41, 

Monounsaturated fat (g) 2, 

Polyunsaturated fat (g) 1, 

Trans fatty acid (g) 0, 

fiber (g) 8, 

sugar (g) 3, 

pro. (g) 16, 

vit. A (IU) 1603.48, 

vit. C (mg) 37.2, 

Thiamin (mg) 0.28, 

Riboflavin (mg) 0.22, 

Niacin (mg) 2.57, 

Pyridoxine (Vit. B6) (mg) 0.16, 

Folate (µg) 68.54, 

Cobalamin (Vit. B12) (µg) 0, 

sodium (mg) 591, 

Potassium (mg) 291, 

calcium (mg) 454.36, 

iron (mg) 2.7, 

Vegetables () 0.5, 

Starch () 2.5, 

Medium-Fat Meat () 1.5, 

Carb Choice () 3, 

Percent Daily Values are based on a 2,000 calorie diet
 

 

tags: Diabetic, Healthy Cooking, Pizza, Vegetable Pizza, Vegetables, Southwest Black Bean Pizza, Bean Pizza, Southwest Black Bean, Black Bean, Black Bean Pizza, The amount of sodium in purchased salsa varies widely, so read the nutrition label to find one that has about 100 mg of sodium per serving., Ingredients, Whole Grain Pizza Crust, olive oil, purchased salsa, no-salt-added black beans, green sweet pepper strips, jalapeno chile pepper, Mexican cheese blend, whole Grain Pizza Crust, bread flour, all-purpose flour, whole wheat flour, yellow cornmeal, flax seed meal, active dry yeast, kosher salt, warm water, Directions.

Chicken Italiano Pizza

 Fans of white pizza will love this version featuring chicken, veggies, fresh basil, and Alfredo sauce.

Ingredients

    1 tablespoon yellow cornmeal
    1 portion Whole Grain Pizza Crust
    1/3 cup purchased light Alfredo pasta sauce combined with 1 teaspoon snipped fresh basil, or purchased basil pesto
    1 cup chopped or shredded cooked chicken breast (5 ounces)
    3/4 cup cherry tomatoes, halved, or 2 medium roma tomatoes, thinly sliced
    1/2 of a medium zucchini, thinly sliced
    3/4 cup shredded reduced-fat Italian cheese blend (3 ounces) or 3 ounces fresh mozzarella cheese, sliced
    1/4 cup small fresh basil leaves or shredded fresh basil
    Freshly ground black pepper (optional)

Whole Grain Pizza Crust

    1 1/4- 1 1/2 cups bread flour or all-purpose flour
    3/4 cup whole wheat flour
    1/4 cup yellow cornmeal
    1/4 cup flax seed meal
    1 teaspoon active dry yeast
    1 teaspoon kosher salt
    1 cup warm water (105 degrees F to 115 degrees F)
 

Directions

1. Preheat oven to 425 degrees F. Grease a 14-inch round baking stone, 12-inch pizza pan, or large baking sheet. Sprinkle with cornmeal; set aside. On a lightly floured surface, roll Whole Grain Pizza Crust dough into a 12-inch circle. Transfer to the prepared baking stone. Prick dough all over with a fork. Bake for 6 to 8 minutes or until crust is lightly browned.
2. Spread Alfredo sauce over hot crust to within 1 inch of the edge. Top with chicken, tomatoes, and zucchini; sprinkle with cheese. Bake for 8 to 10 minutes more or until cheese is melted and vegetables are softened.
3. Before serving, sprinkle with basil and, if desired, black pepper.

Whole Grain Pizza Crust

1. In a large bowl, combine 1 cup of the bread flour, the whole wheat flour, cornmeal, flax seed meal, yeast, and salt. Add the water, stirring until combined. Turn dough out onto a lightly floured surface. Knead in enough of the remaining 1/4 to 1/2 cup bread flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
2. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (2 1/2 to 3 hours).
3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into two portions. Cover and let rest for 10 minutes. Use as directed in individual pizza recipes.

nutrition information

Per Serving: 

cal. (kcal) 310, 

Fat, total (g) 9, 

chol. (mg) 46, 

sat. fat (g) 4, 

carb. (g) 33, 

Monounsaturated fat (g) 1, 

Polyunsaturated fat (g) 1, 

Trans fatty acid (g) 0, 

fiber (g) 4, 

sugar (g) 2, 

pro. (g) 24,

 vit. A (IU) 680.26,

 vit. C (mg) 8.86, 

Thiamin (mg) 0.28, 

Riboflavin (mg) 0.24, 

Niacin (mg) 7.3, 

Pyridoxine (Vit. B6) (mg) 0.37, 

Folate (µg) 68.54, 

Cobalamin (Vit. B12) (µg) 0.12, 

sodium (mg) 555, 

Potassium (mg) 336, 

calcium (mg) 212.03, 

iron (mg) 2.52, 

Vegetables () 0.5, 

Starch () 2, 

Lean Meat () 2.5, 

Fat () 0.5, 

Carb Choice () 2, 

Percent Daily Values are based on a 2,000 calorie diet
 

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