Pepperoni Pizza Fondue

Pepperoni Pizza Fondue

adapted from Food Network

This is definitely a cheat day recipe. It is ooey, gooey and rich. The variations are limitless... add crumbled cooked sausage, onions, peppers, mushrooms ... any topping you would add to a pizza with red sauce.

I was a little concerned about putting my oven safe pans under the broiler because they are usually on safe up to 400-450F. By putting it on the bottom rung of the oven it worked just fine.

Makes 4 servings

3/4 cups whole milk
1 1/2 tsp. cornstarch mixed with 1 1/2 tsp. water

4 oz. freshly shredded whole milk mozzarella
4 oz. white American cheese
1/2 clove garlic, grated on a microplane
Kosher salt
1/2 cup Simple Pizza Sauce or store-bought 
1/2 tsp. Italian seasoning
3/4 cups pepperoni 
Fig's Pizza Dough (cooked without toppings and cut into pieces), store bought breadsticks, steamed broccoli, roasted mushroom caps, and / or Roasted Sausage, Potatoes, Onions & Peppers

1. Preheat the broiler with the rack on the lowest level.
2. Stir together the milk and cornstarch into a slurry in a medium saucepan; Bring to a light simmer, then turn down the heat until it is no longer simmering. 
3. Add the mozzarella, American cheese and garlic.; Whisk over very low heat until very smooth and no longer stringy.
4. Season to taste with salt.
5. Pour into a 6-8-inch oven proof skillet or baking dish; Let cool for about 15 minutes. 
6. Spoon the pizza sauce on the fondue; Sprinkle the Italian seasoning on the sauce. 
7. Top the surface with the pepperoni; Place on the lowest rack and broil until the pepperoni starts to char and turn into little cups, 3 to 4 minutes.
8. Let cool slightly, then serve with the Fig's Pizza Dough, breadsticks, steamed broccoli, roasted mushroom caps and / or Roasted Sausage, Potatoes, Onions & Peppers

Enjoy!

Chicken & Mozzarella Panini with Artichoke Aioli

Chicken & Mozzarella Panini with Artichoke Aioli

adapted from Blunch

I saw this sandwich prepared on Diners Drive In & Dives and I was intrigued with the oven-baked poaching method but was questioning the artichoke aioli. I was pleasantly surprised with the results.

After cooking the chicken, strain the broth through some cheesecloth and save for another purpose.

Refrigerating the chicken overnight allows for easier cutting.

Makes 2 servings                                                                15 WW pts / serving

1 boneless skinless chicken breast

1/4 tsp. dried basil

1/4 tsp. granulated garlic

1/4 tsp dried onion flakes

1/4 tsp. Italian seasoning

Pinch of Kosher salt

Few grinds of black pepper

2+ cup Homemade chicken stock or canned broth

2 sub / grinder rolls

2 Tbsp. Artichoke aioli

2 Tbsp. reduced fat mayonnaise

2 slices of mozzarella cheese

1 Tbsp. garlic flavored olive oil

1/4 cup shredded lettuce

1. Preheat the oven to 375F.
2. Place the chicken in a the smallest baking pan that will hold it.
3. Season the chicken with the basil, garlic, onion flakes, Italian seasoning, salt and pepper.
4. Add enough chicken stock to the pan to cover the breast; Cover with foil.
5. Bake in the preheated oven until cooked through, about 45 minutes.
6. Refrigerate the chicken overnight.
7. Thinly slice the chicken with a deli slicer or knife.
8. Spread half of the artichoke aioli on the top of each roll and half of the mayo on the bottom of the roll.
9. Divide the chicken and the mozzarella between the rolls.
10. Heat a grill pan over medium-high heat.
11. Brush both sides of the rolls with the oil.
12. Add the sandwiches to the pan and weigh down with a panini press or smaller heavy pan; cook for 3-5 minutes until the roll is toasted.
13. Flip the sandwiches and cook another 3-5 minutes or until the bread is toasted, the chicken is warm and the cheese is melted.
14. Top the sandwich with the shredded lettuce, before serving.

Enjoy!

Artichoke Aioli

adapted from Allrecipes

This is a tangy aioli with a little bit of heat which is great on a chicken sandwich.

Makes about 1/2 cup                                                               1 WW pt. / Tbsp.

3.25 oz. marinated artichoke hearts

1 Tbsp. reduced fat mayonnaise

1 Tbsp. grated Parmesan cheese

1 1/2 Tbsp. lemon juice

1/2 tsp. lemon zest

1/8 tsp. red pepper flakes

Kosher salt and Freshly ground pepper

1. Place the artichokes hearts, mayonnaise, Parmesan, lemon juice, lemon zest and red pepper flakes in the bowl of a mini food processor.
2. Puree until smooth, scraping down the sides of the bowl as needed.
3. Season to taste with salt and pepper before serving.

Bruschetta Burger

Bruschetta Burgers

Many years ago Applebee's™ used to have a bruschetta burgers on their menu. I liked it so much that I have been making it on my own.

Makes 2 servings                                                              14 WW pts. / serving

1/2 Roma tomato, chopped

1/4 shallot, chopped

4 fresh basil leaves, chopped

1/2 tsp. garlic olive oil

1/2 tsp. water

1/2 tsp. red wine vinegar

Kosher salt and freshly ground black pepper

2  4 oz. burger patties
1/2 tsp. Montreal Steak seasoning
2 oz. fresh mozzarella cheese

2 hamburger buns, toasted

1. Preheat grill.
2. Combine the tomato, shallots, basil, oil, water, and vinegar in a small bowl; Toss to combine.
3. Season to taste with salt and pepper.; Set aside.
4. Season burgers with steak seasoning.
5. Cook to your desired doneness*; During the last couple minutes of cooking top with cheese and allow it to soften. Note: Fresh mozzarella does not melt like other cheeses. Don't expect it to be gooey.
6. Place burgers on bun bottoms and top with bruschetta.
7. Top with burger tops prior to serving.

Enjoy!

*According to Food Network:
Medium Rare Burgers: Cook them about 7 minutes until the internal temperature reads 135 degrees F.
Medium Burgers: Cook them about 8 minutes until the internal temperature reads 145 degrees F.
Well Done Burgers: Cook them about 9 minutes until the internal temperature reads 150 degrees F.

Crescent Roll Garlic Knots

Crescent Roll Garlic Knots

adapted from Grilled Cheese Social

Need garlic knots quickly? Start with crescent dough.... the one in the tube.

Makes 2 servings

1/2 tube Crescent Rolls
1 low moisture mozzarella string cheese, halved lengthwise
1 Tbsp. olive oil divided
1/4 tsp. garlic salt
4 Tbsp. butter
2 large cloves garlic, minced
1 1/2 tsp fresh parsley, minced
1/8 tsp. red pepper flakes

1. Preheat oven to 375F degrees.
2. Roll out crescent rolls and divide into 2 rectangles;  Patch up any open seams or visible holes.
3. Add half a mozzarella stick to each long side of the rectangle of crescent roll; Roll the mozzarella stick up in the dough and pinch the edges closed.
4. Gently tie the cheese stuffed dough into a knot and place on a lined baking sheet. 
5. Drizzle with 1 1/2 tsp. olive oil and garlic salt.
6. Place in the oven and bake for 15 minutes.
7. Meanwhile, melt the butter with the remaining olive oil to a small pan over medium heat. 
8. Once the butter is melted add the garlic and cook over low for 2-3 minutes or until it is fragrant and tender.
9. Add parsley and red pepper flakes and stir. .
10. Once the garlic knots are golden brown, remove them from the oven and drizzle the garlic butter over the top.
11. Cook for an additional 2-3 minutes.

Enjoy!

Spaghetti Squash & Meatball Casserole

Spaghetti Squash & Meatball Casserole

adapted from Taste of Home

When trying to cut back on carbs, spaghetti squash is a great substitute. The ingredient list calls for a whole spaghetti sauce but you will only be using half in the recipe. Set the other half aside for another use.

Makes 3 servings                                                                4 WW pts / serving

1 medium spaghetti squash (about 4 pounds)
1/4 tsp. Kosher salt, divided
1/4 tsp. fennel seed
1/8 tsp. ground coriander
1/8 tsp. dried basil
1/8 tsp. dried oregano
1 lb. lean ground beef (90% lean)

1 tsp. olive oil
1/2 medium onion, chopped
1/2 garlic clove, minced
1 1/2 cup chopped fresh baby spinach
1/2 cup reduced-fat ricotta cheese
1 plum tomato, chopped
1 cup Basic Tomato Sauce or your favorite fat free pasta sauce, divided
1/2 cup shredded part-skim mozzarella cheese

1. Preheat oven to 350°. 
2. Cut the squash lengthwise in half; Discard seeds. 
3. Place halves on a microwave-safe plate, cut side down. 
4. Microwave, uncovered, on high until tender, for 15-20 minutes. Cool slightly.
5. Using a fork, shred half of the squash into strands; Reserve the other half for another use.
6. Set the squash aside.
7. In a small bowl, mix 1/8 tsp. salt with fennel seeds, coriander, basil and oregano; 
8. Place beef in a bowl; Add the seasoning, combining gently but thoroughly. 
9. Shape into 1 1/2-in. balls. 
10. In a large skillet, brown meatballs over medium heat; remove from pan.
11. In the same pan, heat oil; saute onion until tender, about 3 minutes. 
12. Add garlic; cook and stirring for about 1 minute. 
13. Add the spinach, ricotta, 1/2 cup tomato sauce and remaining salt; Remove from heat.
14. Stir in the spaghetti squash into greens mixture.
15. Transfer to a greased 9x9-in.baking dish.
16. Top with the plum tomatoes, meatballs, remaining sauce and cheese. 
17. Bake, uncovered, until meatballs are cooked through, about 30 minutes.
18. Let cool slightly before serving.

Enjoy!

Tuscan Bean Dip

Tuscan Bean Dip 

We are becoming avid fans of bean dips. Olives could easily replace the capers if you have them on hand or even better make it a combination of the two.

Serve with baked tortilla, pita chips, crackers or vegetable dippers.

The next time I think I would rather mix the copped veggies into the bean base rather than just have them on top.

Makes 2 servings                                                               0 WW pp / serving

1/2 can (19 oz.) cannellini beans, drained and rinsed
2 Tbsp. shredded fat free mozzarella cheese
1 garlic cloves, pressed
1/4 tsp. salt
1 1/2 tsp. red wine vinegar
2 Tbsp. roasted red peppers, chopped
1 Tbsp. capers
2 Tbsp. chopped onions
1/8 tsp. lemon pepper seasoning

1. In a bowl, mash beans with masher until smooth. 
2. Add the cheese, garlic, salt and vinegar. Mix well. 
3. Spread bean mixture over bottom of a small oven proof container.
4. In a small bowl, mix the roasted red peppers, capers, onions and lemon pepper seasoning.
5. Spread the pepper mixture evenly over bean mixture. 
6. Bake 20 minutes or until heated through.
7. Allow to cool slightly before serving.

Enjoy!

Chicken & Peach Tortilla Pizza

Chicken & Peach Tortilla Pizza

adapted from WW.com

The creaminess of the ricotta pairs perfectly with the sweetness  of the peaches. If you do not have a pizza stone cook it directly on the rack in the oven to get the tortilla crispy.

Makes 1 serving                                                       3 WW Blue points / serving

2 Tbsp. part-skim ricotta cheese

1 1/2 tsp. chopped fresh basil

1 1/2 tsp. chopped fresh parsley

2 Tbsp. G. Hughes Carolina Style Barbecue Sauce Sweet Heat or your favorite

2 3/4 Tbsp. reduced fat mozzarella cheese

1 Tbsp. chopped onion

1 1/2 oz. leftover or rotisserie chicken

1/3 peach, sliced

1 tsp. Parmesan cheese

1 Tumaro's tortilla wrap

1. Preheat the oven and pizza stone to 425F.
2. Meanwhile, spread the wrap with the BBQ sauce leaving about 1/2 inch border.
3. Sprinkle evenly with mozzarella.
4. Place small mounds of ricotta around the pizza.
5. Top with the chicken, basil and parsley.
6. Arrange the peaches decoratively on the top.
7. Sprinkle with Parmesan cheese.
8. Bake in preheated oven for about 8 minutes or until the tortilla is crisp and the cheese is melted.

Enjoy!

Simple Caprese Salad

 Simple Caprese Salad

Caprese salad is one of our favorites. We just love the fresh mozzarella with the basil and balsamic.

Makes 2 servings                                                     3 WW Blue points / serving

1 medium tomato cut into 4 slices

4 1/2-ounce slices fresh mozzarella

4 medium - large basil leaves

2 tsp. balsamic vinegar

1. Shingle the tomato slices, cheese and basil on a plate.
2. Drizzle with the vinegar.

Enjoy!

Skinnier Veal Saltimbocca

Skinnier Veal Saltimbocca

One of my husband's favorite food is veal saltimbocca. This version eliminates the oil and reduces the calories but replacing the fontina or fresh mozzarella with reduced fat shredded mozzarella cheese. 

Skinnier Veal Saltimbocca over Roasted Asparagus

Makes 4 servings                                                7 WW blue points / serving

1 lb. veal leg slices

4 thin slices of lean prosciutto

4 large sage leaves

4 Tbsp. reduced fat shredded mozzarella cheese

Roasted asparagus

1. Top each veal slice with a sage leaf and a slice of prosciutto
2. Thread a toothpick into each end of the veal and prosciutto. Repeat with each veal slice.
3. In a skillet coated with cooking spray, place the veal  prosciutto side down and cook for 2 minutes.
4. Flip the veal over, top with mozzarella cheese and cook for another 2-3 minutes or to your liking.
5. Serve with roasted asparagus or your favorite sides.

Enjoy!

Eggplant & Zucchini Parmesan

Eggplant & Zucchini Parmesan

adapted from Cooking Light October 2014

For another point you can add 2 tablespoons of low fat mozzarella when you top the vegetables with the marinara.

Eggplant & Zucchini Parmesan with Lemon & Parsley Noodles & Zoodles

Makes 2 servings                            4 WW Blue points / serving

Cooking spray

1/2 eggplant, sliced 1/2 inch thick (4 slices)

1/2 medium zucchini, sliced 1/2 inch thick (6 slices)

1 tsp water

1 egg, beaten

1 cup panko

1 tsp Italian seasoning

1 1/2 Tbsp shredded parmesan cheese

pinch kosher salt

1/2 cup of your favorite fat free marinara sauce

Lemon parsley Noodles & Zoodles

1. Preheat oven to 475F
2. Line a baking sheet with foil. Place a wire rack on the baking sheet and coat with cooking spray.
3. Combine egg and water in a bowl and whisk to combine
4. In another bowl combine the panko, Italian seasoning and Parmesan.
5. Dip the eggplant in the egg mixture, allow excess to fall off, then into the panko, pressing gently for the crumbs to adhere. Place on wire rack.
6. Repeat with the remaining eggplant and zucchini.
7. Coat both sides of the eggplant and zucchini with cooking spray. Sprinkle with salt.
8. Bake at 475F for about 10 minutes.
9. Turn the eggplant and zucchini over, top with the sauce and mozzarella.
10. Bake an additional 10 minutes or until lightly browned.
11. Serve with Lemon Parsley Noodles & Zoodles

Enjoy !

Skinny Chicken Parmesan Rolls

Skinny Chicken Parmesan Rolls

adapted from Food Network Magazine January / February 2011

Makes 3 servings                        2 WW Blue points

6 chicken cutlets, trimmed of fat

3 reduced fat mozzarella sticks, cut in half

2 Tbsp chopped parsley

Kosher salt and Freshly ground black pepper

Cooking spray

Spicy Calabrian Marinara Sauce or your favorite pasta sauce

6 tsp Parmesan cheese, separated

1. Preheat the oven to 450F.
2. Spray a baking pan with cooking spray.
3. Lay out 1 cutlet and season with salt, pepper and parsley. Place one half of a mozzarella stick at one end of the cutlet and roll up jelly roll style. Secure with toothpicks. Place in prepared pan.
4. Repeat with the remaining cutlets.
5. Bake in preheated oven for about 20 minutes.
6. Top with the marinara and Parmesan cheese.

Enjoy !