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!

Pepperoni Pizza Skillet

Pepperoni Pizza Skillet

adapted from Dinner then Dessert

Think Hamburger Helper on steroids but without all of the sodium and additives. Use any small to medium size pasta that you have on hand.

Finishing pasta in sauce creates a cohesive dish where the pasta absorbs flavor and the starchy water thickens the sauce, making it coat every bite.

Makes 2 servings                                                            10 WW pts / serving

1/4 lb. orecchiette pasta

Cooking spray
1/4 lb. lean ground turkey
1/4 small yellow onion, diced
1/4 small bell pepper, diced
2 oz. turkey pepperoni quartered
1/2 cup Classic Fat Free Marinara or your favorite pasta sauce
1/4 tsp. Italian seasoning
1/8 tsp. Kosher salt
1/8 tsp. fresh ground black pepper
1 oz. 6 Cheese Italian blend shredded cheese or mozzarella 

Instructions

1. Cook the pasta 1 minute less that the package directions recommend; Drain reserving 1/4 cup of pasta water; Do not rinse.
2. Add the ground turkey to a skillet coated with cooking spray; Brown the turkey, breaking it up as it cooks, until cooked through, about 8 minutes.
3. Strain the turkey and set aside; Wipe out the skillet.
4. Coat the skillet with cooking spray; Add the onions and bell peppers and cook until softened, about 5 minutes.
5. Return the cooked turkey to the pan and add the marinara sauce, pepperoni, Italian seasoning, salt, pepper, 1/4 cup of the reserved pasta water; Cook and additional 2 minutes to tighten up the sauce.
6. Turn off the heat, add the cheese and stir until melted.
7. Serve immediately.

Enjoy!

Adult English Muffin Pizza

Adult English Muffin Pizza

English muffin pizzas was the first things we were taught in Home Economics in Junior High School. They can still taste good when you use adult ingredients. Penzeys Frozen Pizza Seasoning™ contains salt, fennel seed, oregano, sugar, garlic, black pepper, basil, onion, crushed red pepper, and cayenne red pepper. If you do not have it, you can substitute dried basil, and oregano.

Makes 1 serving                                                          3 WW points / serving

Cooking spray
2 Tbsp. Fat Free Pomodoro Sauce or your favorite fat free jarred sauce
2 thin slices plum tomato
2/3 slice reduced fat provolone

2 slices turkey pepperoni, chopped
pinch Penzeys Frozen Pizza Seasoning™
pinch Flatiron Pepper Company Four Pepper Blend ™, optional
Kosher salt and freshly ground black pepper

1. Preheat broiler.
2. In a small bowl heat the sauce in the microwave until hot, about 20 seconds.
3. Spread the tomato sauce on the English muffin.
4. Top with the spinach,tomato, cheese and pepperoni
5. Sprinkle with dried pizza seasoning and pepper flakes, if using.
6. Broil until the cheese melts, about 2-3 minutes.
7. Season to taste with salt and pepper.

Enjoy!

Tangy Chicken Steak Sub

Tangy Chicken Steak Sub

adapted from Food Network

Growing up in Boston, sandwiches on long roll were call subs. When I moved to Western Mass, I had to adjust to referring to them as grinders. Now is  South Central PA, we are back to subs again. Other  regional terms include hoagies and heroes. What are they called in your area ?

Makes 2 servings                                                              10 WW pts / serving *

1 Tbsp. red wine vinegar
1/4 cup olive oil
1 1/2 tsp. Dijon mustard
1/2 tsp. Italian seasoning
1/2 tsp. paprika
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1/2 lb. shaved chicken

Cooking spray
1/2 onion, sliced
1 1/2 tsp. minced garlic

1 Tbsp. chopped scallion. green part only
1/2 oz. turkey pepperoni slices
2 oz. reduced fat provolone, slices
2 steak rolls, split and toasted

2 Tbsp. reduced fat mayo

2 Tbsp. hot pepper spread or your favorite spicy peppers

1. In a bowl, whisk together the vinegar, oil, mustard, Italian seasoning, paprika, salt, and pepper. 
2. Add the shaved chicken and toss to coat; Marinade in the refrigerator for 30 minutes.
3. In a frying pan coated with cooking spray, cook the onions until slightly softened, about 2 minutes. 
4. Add the garlic and chicken meat; Sauté  until the chicken is cooked through, about 5 minutes. 
5. Stir in the chives. 
6. Divide the chicken into 2 piles in the pan, spread out about the length of the rolls.
7. Place the pepperoni on top of the chicken and repeat with the cheese. 
8. Turn off the heat and allow the heat from the meat to melt the provolone.
9. Meanwhile spread the mayonnaise and hot pepper spread on the rolls.
10. With a large spatula scoop up the chicken with the cheese and put it n the rolls. 
11. Cut in half prior to serving if desired.

Enjoy!

* I calculated the points minus the marinade that was not absorbed into the chicken by straining the chicken before cooking and measuring the oil that was not used. Approximately half of the oil

Pepperoni Pizza Salad

Pepperoni Pizza Salad

adapted from Taste of Home

All the things you love about a pepperoni pizza without all the calories. Toss on any vegetables that you like on your pepperoni pizza and leave off any that you do not. 

To reconstitute sun-dried tomatoes place them in a cup of boiling water and let stand for about 5 minutes.

Makes 1 serving                                                                  4 WW pp /serving

1 Tbsp. sun-dried tomatoes (not in oil), reconstituted if necessary
2 cups torn lettuce
1 Tbsp. fat free mozzarella
10 slices turkey pepperoni, quartered
1 Tbsp. chopped red onion
1 mini bell pepper sliced into rings
2 Tbsp. chopped tomato
1 Tbsp. grated parmesan cheese
2 small black olives, chopped
2 Tbsp. reduced fat Italian dressing

1. Toss all ingredients except the dressing in a bowl.
2. Serve dressing on the side for portion control.

Enjoy!

Brussels Sprouts & Kale Sauté

Brussels Sprouts & Kale Sauté

adapted from Taste of Home November 2012

The pan fried turkey pepperoni provides a nice saltiness while the hint of balsamic adds a little sweetness.

Makes 3 servings                                                      1 WW Blue points / serving

1/2 oz. (14 slices) turkey pepperoni, cut into 1/4 inch strips

Cooking spray

1/2 lb. Brussels sprouts, thinly sliced

1/2 lb. kale, shredded

1/4 large onion, minced

1/2 tsp. Kosher salt

1/8 tsp. cayenne pepper

1/4 tsp. freshly ground black pepper

1/4 tsp. minced garlic

1/4 cup homemade vegetable stock or canned, divided

1 1/2 Tbsp. walnuts, chopped

1/2 tsp. balsamic vinegar

1. In a Dutch oven coated with cooking spray, cook the turkey pepperoni until crisp; transfer to a paper towel to drain.
2. Add more cooking spray to the pot; add the Brussels sprouts, kale, onion, salt, cayenne, black pepper and 2 Tbsp. stock; cook stirring until the vegetables are tender crisp, about 3-4 minutes.
3. Add the garlic and cook an additional minute.
4. Add the remaining 2 Tbsp. stock, bring to a boil; cover, reduce heat and cook until the vegetables are tender, about 4-5 minutes.
5. Stir in vinegar.
6. Transfer the  vegetable mixture to a serving bowl; Top with pepperoni and walnuts before serving.

Enjoy!