Guilt Free Pizza

Here is another wonderful recipe idea from the Biggest Loser Cookbook. It's a great way to enjoy one of those foods that are typically on the naughty list and it's so easy to make the whole family can participate and customize their own. The limit is your own imagination. The pizza above was a Hawaiian BBQ Chicken one that I made with thinly sliced red onion, diced tomatoes, and fresh cilantro. It was delicious and the tortilla crust gets nice and crunchy.

This is for one serving.

You will need:

1 reduced fat whole wheat tortilla (if you decide to use a low carb tortilla it won't get nearly as crisp.)

2-3 Tbsp. of lite BBQ sauce (no more than 7 g of carb per serving) or 2-3 Tbsp. of Hunts Traditional Sauce

3 Tbsp. of 2% or fat free mozzarella (the lower fat varieties tend to not get as melty but taste just as good as the full fat versions)

2 oz. diced chicken breast

2-3 Tbsp. of diced tomatoes (remove the inside with a spoon before chopping)

Thinly sliced red onion to taste

5-6 canned pineapple chunks

2 Tbsp. of fresh chopped cilantro

Heat oven to 400°. Place the tortilla on a cookie sheet and cook for 3-4 min on each side. If you see any air bubbles pop them with a fork and press the air out using a spatula. After both sides have been cooked add your BBQ sauce, cheese, chicken, tomatoes, onion, pineapple, and cilantro. Bake in the oven for an 4-5 min. or until cheese had melted. Slice into 4 pieces and enjoy!!!

Hearty Stuffed Cabbage Rolls

Here is a classic stuffed cabbage recipe that I made some healthy changes to. It turned out wonderful, even my 21 month old son gobbled it up. So you know it had to be good.

You will need:

10-12 large cabbage leaves (I personally only got 10 rolls but that depends how much you stuff them.)
1 pkg. of Ground Turkey (try for 99% lean)
1 c. of cooked brown rice
1/2 c. of diced onion
1/4 c. of fat free or 1% milk
1/4 c. of Egg Beaters or 2 egg whites
1 tbsp. of minced garlic
1 26.5 oz can of Hunts Traditional Tomato Sauce
1 tbsp. of lemon juice
1 tbsp. of Worcestershire
Salt & Pepper to taste. (I didn't add any additional salt to this recipe because I am watching my sodium intake, but that is entirely up to you of course.)
1 deep sided skillet with a lid

Take the leaves and blanche them in hot water for 2 min. Remove from the hot water and while they are cooling mix the turkey, brown rice, onion, milk, garlic, and egg together in a bowl. Next take a leaf and fill with a 1/4 c. of the meat/rice mixture folding the leaf over and tucking the ends. Place the finished roll in the skillet with the folded side down. Do this for all the leaves. Next mix your tomato sauce, lemon juice, and worcestershire sauce together and pour evenly over all the cabbage rolls. Cook on med. low heat with the lid for about 30 min.

Serves 5-6 (2 rolls per person)

You can also do this recipe in a slow cooker on low for 6-8 hrs which makes it easier when you need to make a big batch.

Thanks for reading,
Stephanie

Shrimp, Tofu, and Veggie Udon.

I used a pre-packaged Udon. Wal-Mart sells them for like 78 cents, so it's super cheap. I chopped up some onion, green onion, zucchini, and added some fresh mushrooms. Now eating the soup as is with the flavor packet can spell disaster for you. Throw that baby out, it contains FAR TOO MUCH SODIUM. Instead get a can of Swanson low sodium Vegetable Broth. If you're feeling up to the task you can even make your own broth. Cook soup according to package directions but with the canned broth instead and add all the veggies. Cut a 1" slice of tofu and cut into small cubes and add some fresh shrimp. Bring to a gentle simmer and serve. I also cracked in 1 egg when I added the tofu and shrimp.

Delicious Scramble with Cheese and Bacon. Think you can't eat this....think again!!!

1 1/2 c. of Egg Beaters Original
1 medium zucchini
1/2 onion
1 c. of mushrooms
1 small red, orange, or yellow bell pepper (you want to use one that is colorful they contain more vitamins than the green ones)
Kraft Shredded Cheddar made from 2%
8 slices of Turkey Bacon
1 Tbsp. of I Can't Believe It's Not Butter

Cook the bacon till desired crispness. There won't be much oil and grease but take a paper towel and blot what you can from the bacon strips, roughly chop into small pieces and set aside. Cut the zucchini julienne style, dice the onion & bell pepper, and rough chop the mushroom. Heat a pan over med. heat add the "butter" and sautee the veggies until they become soft. Pour the egg beaters in and scramble everything together. Split into 3-4 servings and sprinkle 2 tbsp. of cheese over each plate followed by the bacon pieces. Enjoy!!!!