Personal Size BBQ Chicken Pizza

Tonight I made barbecue chicken pizza. It was so good I will definitely be making this often. I give it a 5/5.

Ingredients

1 Whole wheat pizza crust (recipe here)

2 tablespoons barbecue sauce

½ cup shredded mozzarella cheese

1 tablespoon caramelized onion

2 oz chicken breast grilled and shredded

Directions

Roll out one serving of whole wheat crust (recipe here)

Top with barbecue sauce, mozzarella cheese, caramelized onion, and chicken

Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Serving Size: 1personal pizza
Calories: 619
Fat: 15.25 grams
Cholesterol: 62.5 milligrams
Sodium: 1162 milligrams
Carbohydrates: 65.2 grams
Fiber: 7.4 grams
Sugar: 16 grams
Protein: 50.4 gram
Points: 13

Whole Wheat Pizza Cust

Tonight I made my first attempt at a healthy whole wheat pizza crust. Most recipes I have to make 3 or 4 attempts at to get it right, but not this one. I must say it is AMAZING. I was expecting it to taste like cardboard seeing as it is full of whole wheat flour. To my surprise it was soft, not to thin, not to thick, and had a very nice flavor. I plan on making a very large batch of this for the freezer. I would give it a 5/5.

Ingredients

1 teaspoon white sugar

1 1/2 cups warm water (110 degrees F/45 degrees C)

1 tablespoon active dry yeast

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon garlic powder

2 cups whole wheat flour

1 1/2 cups all-purpose flour

Directions

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

Stir the olive oil and salt into the yeast mixture.

In another large bowl (or stand mixer bowl) mix in the whole wheat flour and the all-purpose flour (reserve about ¼ cup for kneeding) with the yeast mixture until dough starts to come together. Turn dough out onto the counter floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough is doubled, turn the dough out onto a lightly floured surface, and divide it into 5 pieces, or leave whole to make one large thick crust. Form into a tight balls. Let rise for about 45 minutes, until doubled.

Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.


Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Serving Size: 1/5 of recipe
Calories: 334
Fat: 4 grams
Cholesterol: 0 milligrams
Sodium: 472 milligrams
Carbohydrates: 65.2 grams
Fiber: 7.4 grams
Sugar: 0 grams
Protein: 11.4 gram
Points: 6

Banana Coffee Cake Topped With a Coconut & Macadamia Nuts

This recipe was one that I found on line. It looked good and I wanted something other then the usual granola bar I had been eating for breakfast. I knew with a few ingredient changes I could make this recipe much less fattening then the recipe I had found on line. It turned out ok but it wasn't overly rich and sweet like you would have expected it too. I would rate this recipe a 3.5 out of 5

Ingredients

Cake

1 1/3 cup all-purpose flour

½ teaspoon salt

½ teaspoon baking powder

¼ teaspoon baking soda

1 cup mashed ripe banana ( approximately 2 bananas )

¾ cup splenda

3 tablespoons no sugar added apple sauce

1 teaspoon vanilla extract

¼ teaspoon ground nutmeg

2 egg whites

Topping

½ cup packed brown sugar

2 tablespoons water

2 tablespoons fat free I can't believe it's not butter (butter or margarine can be substituted but will raise calories)

2 oz package chopped macadamia nuts, toasted

4 tablespoons flaked sweetened coconut, toasted

Directions

Preheat oven to 350°.

Flour a 9-inch round cake pan

Combine flour, salt, baking powder, and baking soda in a bowl, stirring with a whisk. Combine banana, splenda, olive oil, vanilla extract, nutmeg, and egg whites in a bowl; beat with a mixer at medium speed for 2 minute or until well blended. Add flour mixture to banana mixture, and beat until blended. Pour batter into floured pan.

Bake at 350° for 30 minutes. Cool on wire rack

In a non stick pan with a small spray of cooking spray toast the nuts and coconut, set aside.

Combine brown sugar, water, and butter in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in nuts and coconut. Spread over cake. Serve cake warm.

Serving Size: 1/10 of coffee cake
Calories: 159
Fat: 5.2 grams
Cholesterol: 0 milligrams
Sodium: 167 milligrams
Carbohydrates: 25.6 grams
Fiber: 1.2 grams
Sugar: 9.9 grams
Protein: 3.5 gram
Points: 3

Minute Maid Light Lemonade

Nothing tastes more refreshing then a nice cold glass of lemonade on a hot summer day. I am not a huge fan of drinking calories so I was excited when I first tried Minute Maid Light Lemonade and realized it tastes just like the sweet, sugar filled, high calorie stuff. I don't buy this all the time but it is a nice treat when I want something different.

Serving Size: 1 cup
Calories: 15
Fat: 0 grams
Cholesterol: 0 milligrams
Sodium: 15 milligrams
Carbohydrates: 4 grams
Fiber: 0 grams
Sugar: 2 grams
Protein: 0 gram
Points: 0

Unsweetened Vanilla Almond Breeze

I stumbled across Blue Diamond Unsweetened Vanilla Almond Breeze purely by accident. I purchased this for an iced coffee recipe that I wanted to try. Needless to say the iced coffee was more trouble then it was worth. I ended up eating some of the left over Almond Breeze with my morning cereal and I was in love. Since that day I have yet to buy milk. I never really liked milk and I only ever used it for cooking. I really enjoy the taste of the vanilla flavored almond breeze and over the past few months discovered that anything that calls for milk Almond Breeze can be substituted (even things like noodle packets). It also comes in original, but I really like the vanilla even when cooking.

Serving Size: 1 cup
Calories: 40
Fat: 3.5 grams
Cholesterol: 0 milligrams
Sodium: 180 milligrams
Carbohydrates: 2 grams
Fiber: 1 grams
Sugar: 0 grams
Protein: 1 gram
Points: 1

Lean Cuisine Butternut Squash Ravioli

I am not a huge fan of frozen meals. They tend to be pricey (unless you get them on a good sale), and they are not very big for the price you pay for them. And lets face it who gets full off of one of these meals. I am also not a huge fan of the ungodly amount of sodium packed into one little meal. There is one frozen dinner I exempt from my hate of frozen meals, Lean Cuisine Butternut Squash Ravioli. If this meal was microwaved and served to me on fine china I would probably pay $15 for it in a fancy restaurant. It is packed with veggies, the pasta is cooked perfect, and the sauce is something I wish I had the recipe for. Even though I hate to turn to frozen meals this one is one that I stock up on when they go on sale.

Serving Size: 1 package
Calories: 270
Fat: 7 grams
Cholesterol: 19 milligrams
Sodium: 590 milligrams
Carbohydrates: 42 grams
Fiber: 5 grams
Sugar: 11 grams
Protein: 10 gram
Points: 5

Asian Style Spicy Peanut Vinaigrette

Trader Joe's Asian Style Spicy Peanut Vinaigrette with Jalapeno & Fresh Cilantro is by far the best salad dressing I have ever purchased. I need to thank my mom for introducing me to this delicious find. This dressing has so much flavor, at times I have been tempted to lick the bowl. A salad with this dressing really doesn't need anything else but the lettuce making it a great low calorie option for a filling snack of meal. This dressing is also great as a marinade, a dipping sauce, or a stir fry sauce. As soon as my bottle gets low I have to make sure I have a replacement in the fridge.Serving Size: 2 Tbsp.

Calories: 70
Fat: 4 grams
Cholesterol: 0 milligrams
Sodium: 210 milligrams
Carbohydrates: 8 grams
Fiber: 0 grams
Sugar: 7 grams
Protein: 1 gram
Points: 2