cauliflower pepperoni pizza casserole recipe – 5 points +

cauliflower pepperoni pizza casserole
Tasty and low carb, this pepperoni pizza casserole uses cauliflower puree as a base instead of pizza dough. A unique texture with a fantastic flavor that helps satisfy your craving for pepperoni pizza in a much healthier way.

Ingredients

1 medium head of cauliflower, chopped into florets
1 tbsp light butter
1 tbsp half and half
2 tsp garlic powder
1 cup reduced fat mozzarella cheese, shredded
1/2 cup pizza sauce
35 slices Hormel mini turkey pepperoni, or 2oz real pepperoni
Salt and pepper to taste


Instructions

Preheat oven to 375 degrees. Spray an 8 x 8 baking dish with non-fat cooking spray.
Using a vegetable steamer, or the microwave, steam cauliflower until tender. Transfer hot cauliflower to blender or food processor and add in butter, half and half, 1 tsp garlic powder, ¼ cup mozzarella cheese, 1/ 2 of the pepperoni slices, and salt & pepper. Puree until smooth.

Pour cauliflower puree into baking dish. Use a spatula to even out the surface. Top with the pizza sauce, and use a spoon or spatula to spread it evenly over the cauliflower, making sure not to mix it into the cauliflower. Top with mozzarella cheese, pepperoni and remaining tsp of garlic powder.
Bake for about 20 minutes.

Let cool for about 10 minutes. Cut into 4 equally sized pieces and serve.


Quick Notes

Please note that in the photo, you’ll see large slices of pepperoni. This is because by the time I was ready to take a photo, I had run out of the Hormel Turkey Pepperoni and had to use large, deli sliced pepperoni instead. You can do this as well, if you’d prefer not to use turkey pepperoni. Just use a total of 2oz real pepperoni in order to keep the Points + value at 5.

Preparation time: 25 minute(s)

Cooking time: 20 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein, Gluten free

Number of servings (yield): 4

Culinary tradition: USA (Nouveau)

Calories: 214

Fat: 7

Protein: 17

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Entire recipe makes 4 servings
Serving size is 1 pieces
Each serving = 5 Points +

PER SERVING: 214 calories; 7g fat; 17g carbohydrates; 17g protein; 7g fiber

Source: http://www.laaloosh.com

light chicken pot pie recipe – 4 points +

Low calorie comfort food at its finest, this reduced fat Chicken Pot Pie is hearty, creamy, and ever so satisfying. Perfect for a cold winter’s day!

Ingredients

1 small onion, finely chopped
8oz mushrooms, chopped
2 small stalks celery, chopped
2 cups mixed vegetables (frozen is fine)
8oz skinless, boneless chicken breasts, cooked and diced
2 tbsp whole wheat flour
1 tbsp light butter
1 cup fat free chicken broth
1/2 cup fat free evaporated milk
1 tsp salt
1/4 tsp black pepper
1 tsp dried thyme
1/2 tsp paprika
4 slices reduced fat crescent roll dough


Instructions

Preheat oven to 375 and spray a 10” pie plate with cooking spray (butter flavored is best).

In a medium sized pot, melt butter over medium high heat. Add in onions and celery and cook until tender, about 3 minutes. Add in mushrooms and cook for another 3 minutes. Stir in broth, chicken, vegetables, paprika, thyme and salt and pepper.

Cover and simmer on medium for about 12-15 minutes.

In a small bowl, whisk together the evaporated milk and flour. Pour into chicken and vegetable mixture and continue to cook on medium heat, stirring constantly until the sauce is thickened, about 3 minutes.

Pour mixture into prepared pie plate, and arrange crescent roll slices around the outside edge, leaving the pie open in the center.

Place into oven and bake until the crust is golden brown, and the center of the pot pie is bubbly, about 15 minutes.


Let cool 10 minutes before serving.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Calories: 174

Fat: 4g

Protein: 13g
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Entire recipe makes 6 servings
Serving size is 1/6th of pie
Each serving = 4 Points +

PER SERVING: 174 calories; 4g fat; 19g carbohydrates; 13g protein; 3g fiber

Source: http://www.laaloosh.com

Skinny Chicken Cordon Bleu Bake

Serves 8
WW PP=5
Cal 220, Carbs 20.2, Fat 5.5, Fiber .75, Protein 20

Ingredients

2 cups cooked chicken, cut into chunks
2 cups diced ham
1 box Stuffing Mix
1 cup shredded swiss cheese (I used 2 percent milk swiss)
1/4 cup reduced fat shredded cheddar
1 cup non fat milk
1 can cream of chicken soup (I used fat free cream of mushroom)
1 tsp. salt
1 tsp. pepper

Pre-Heat oven to 350 degrees

Spray a casserole dish with non stick cooking spray

Prepare stuffing mix according to package directions. In a mixing bowl, combine soup and milk.

Arrange chopped chicken in bottom of baking dish. Sprinkle with salt and pepper. Top with ham and swiss cheese. Pour soup of the cheese and top with stuffing. Sprinkle cheddar over the top.

Cover with foil and cook for 35-40 minutes. During last 10 minutes of cooking time, remove foil and bake until cheese is melted. Enjoy!

Skinny Crock Pot Chicken Fajita Melts

Makes 4 Wraps
WW PointsPlus=9
Cal 340, Carbs 31, Fat 11, Fiber 13g, Protein 38.7

Ingredients

16 oz. boneless skinless chicken tenders
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
2 tbsp. lime juice
2 plum tomatoes, chopped
1 fajita seasoning packet
Sliced reduced fat pepper jack cheese
2 cups corn or tortilla chips
flour tortillas ( I used La Tortilla Factory High Fiber/Low Carbs Wraps)


Instructions

Arrange chicken in the bottom of crock pot. Top with sliced veggies. Sprinkle fajita seasoning evenly over chicken and veggies and add in the lime juice. Cover and cook on low for 4-5 hours. Break chicken up and spoon into tortillas. Cover with cheese and tortilla chips. Enjoy!

Crock Pot Beer Chicken Recipe – 3 Points +

Ingredients

2lbs skinless, boneless chicken breasts (I used 8 breasts, 4oz ea)
1 bottle or can of your favorite beer (I used Guinness)
1 tsp salt
1 tsp garlic powder
1 tbsp dried oregano
1/2 tsp black pepper


Instructions

Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.
Feel free to change out the spices and herbs and use whatever you’d like.
Preparation time: 5 minute(s)

Cooking time: 6 hour(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein


Number of servings (yield): 8

Culinary tradition: USA (General)

Entire recipe makes 8 servings
Serving size is 1 chicken breast
Each serving = 3 Points +

PER SERVING: 143 calories; 3g fat; 1.5g carbohydrates; 23g protein; 0g fiber

source: www.laaloosh.com

WW Eggs and Hash Browns WW Plus+ = 5

Ingredients

1 (20 oz) package refrigerated shredded
2 eggs, beaten
1 tbsp snipped fresh chives
1/2 tsp salt
1 dozen eggs
2/3 cup milk
1/4 tsp salt
1/4 tsp black pepper
2 tbsp butter or margarine
1 1/2 cups shredded American cheese
Fresh chives, optional



Directions:

1. Preheat oven to 375 F. Grease a large baking sheet; set aside. In a large bowl, stir together potatoes,
the 2 beaten eggs, chives and 1/2 tsp salt. Shape mixture into 12 mounds (about 1/3 cup each) on a prepared baking sheet. Press the back of a tablespoon into each mound, making a nest. Bake 20 to 25 minutes or until lightly brown and set.

2. Meanwhile, beat together the dozen of eggs, milk, the 1/4 teaspoon salt, and pepper with a rotary beater.
In a 12 inch skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat without stirring until mixture begins to set on the bottom and around the edge.

3. With a spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath.
Continue cooking over medium heat 4 to 5 minutes or until egg mixture is cooked through but still glossy
and moist. Remove from heat.

4. Spoon about 1/3 cup of egg mixture into each potato nest. Sprinkle cheese over eggs.
Return to oven; bake about 2 minutes or until cheese melts. Optional: (If desired, garnish with chives).

Yield: 12 Servings
Serving size: 1/3 cup of potato mixture and 1/3 cup egg mixture.

Weight Watchers PointsPlus+ = 5 Per Serving



Nutrition Information:
Calories: 205.3, Fat 12.4 g, Cholesterol 266.3 mg, Carbs 11 g, Fiber 6 g, Protein 12.2 g.

Cauliflower Mashed Potatoes

Ingredients:

1 1/2 pounds cauliflower,
cut into large florets (about 8 cups)
3 garlic cloves, peeled
2 (14-ounce) cans lower-sodium chicken broth
Salt
Freshly ground black pepper
2 tablespoons chopped fresh chives


Instructions

In a large saucepan, combine cauliflower, garlic, and broth. If cauliflower is not completely covered by broth, add water to just cover. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes.

Reserve 2 tablespoons of the cooking liquid, then drain cauliflower and garlic. Transfer cauliflower and garlic to the bowl of a food processor and process until smooth, pulsing in some or all of the reserved cooking liquid, if necessary, to moisten mixture. Season with salt and pepper to taste. Just before serving, stir in chives. Serve warm.

Makes 4 (1 Cup Servings)


Per serving:
80 calories, 8 g protein, 12 g carbs, 1 g fat, 4 g fiber, 183 mg sodium