Here’s another one of those appetizers that also makes a great dinner side – these are great served next to a hearty bowl of minestrone soup.
50 calories per serving
1 11 oz. can soft breadsticks
1/2 t garlic powder
1/2 c shredded part skim mozzarella cheese
6 slices very thin deli ham, each rolled and cut into 4 pieces
¼ t oregano flakes
2 T grated parmesan cheese
Preheat oven to 400 degrees. Let dough come to room temperature then unroll it and separate into 12 sticks then cut each in half making 2 short sticks. Flatten each piece of dough to about a 2 inch wide piece. Sprinkle all the dough pieces with garlic powder. Place 1 t mozzarella cheese in the center. Fold ham and place over the cheese making sure to leave a border so you will be able to seal the calzones. Fold the dough over and pinch the edges to seal and make a little pocket. Place on a baking sheet and sprinkle with the parm and oregano. Bake 15 minute or until golden brown.
How come the ‘Veggie Tales’ song is stuck in my head now? LOL This one seems a little weird, but the final product is great. The ranch flavor comes through proud and strong and mixes so well with the veggies. Serve as a healthy appetizer or as a side next to a dinner portion of meat or fish.
8 oz. tube crescent rolls
3 oz. fat free cream cheese, softened
½ c low fat buttermilk ranch dressing
4 c raw veggies (cauliflower, bell peppers, carrots, broccoli)
Preheat oven to 375 degrees. Unroll crescent rolls. Spray a cookie sheet with Pam and press crescent roll dough into pan to form a crust. Bake 10 minutes or until golden. Let cool 15 minutes. Combine cheese and dressing and spread over crust. Place the veggies over the top, cut into 24 squares and serve immediately.
This recipe confirmed all my earlier suspicions – – I REALLY REALLY don’t like dumplings ! heheheh But I know there are lotsa people out there who do and my husband (who is a bona fide dumpling lover) said these were quite tasty !
400 calories per serving
4 c cubed cooked chicken (Perdue Shortcuts work great here!)
6 c fat free chicken broth
1 T parsley, chopped
1 c onion, chopped
1 c celery, chopped
6 c diced potatoes
1 c green beans
1 c carrots, sliced
1 c white flour
1 c whole wheat flour
1 t salt
4 t baking powder
1 egg, beaten
2 T oil
2/3 c skim milk
Combine all soup ingredients in crock. Cover and cook 4-6 hours. Transfer to a large soup pot with a lid and bring to a boil. Then reduce to a simmer. To make the dumplings, mix flour, salt and baking powder in a bowl. In another bowl mix egg, oil and milk and then add to flour mixture. Drop by large tablespoonfuls on top of the simmering broth until the surface is covered. Cover and simmer 18 minutes.
It’s all your favorite breakfast ingredients all in one convenient package – breakfast pizza is a great way to start the morning ! Leftovers reheat well in a skillet or in the toaster oven.
203 calories per serving
8 oz. can low fat crescent rolls
12 oz. turkey breakfast sausage
1 c frozen shredded hash browns, thawed
1 c shredded fat free cheddar cheese
¼ c skim milk
½ t salt
¼ t pepper
8 oz. Egg Beaters
2 T grated Parmesan cheese
Preheat oven to 375 degrees. Spray a 12 inch pizza pan with Pam. Separate dough and then press together to form a round crust. This works best if you let the dough come to room temperature. Cook sausage until browned, crumbling it as you go. Top dough with drained sausage, potatoes and cheese. Mix milk, salt, pepper and Egg Beaters and pour over sausage mix. Sprinkle with cheese and bake 25-30 minutes or until crust is browned.
This is a great lunch, or when cut into smaller portions, appetizer or lunch. It is very similar to a Stromboli that you would find in most of your local pizzerias. You can easily change this up and use turkey pepperoni or smoked turkey for the meat, shredded mozzarella or some ricotta for the cheese – it’s very versatile and a definite family favorite.
346 calories per serving
1 lb. prepared pizza dough, thawed
9 oz. deli shaved smoked ham or Canadian bacon
1 c low fat shredded cheddar cheese
¼ c Miracle Whip
¼ c Egg Beaters
1 T grated parmesan cheese
Heat oven to 350 degrees. Flatten dough on a floured surface and roll out into a 12×8 rectangle then put ham on it leaving a ½ inch border then mix cheese with Miracle Whip and spread that over the ham. Fold lengthwise into thirds (fold over twice) and pinch the seams to seal it then place on a baking sheet sprayed with Pam. Cut a few slits in the top to let out steam, brush with the Egg Beaters and sprinkle with parmesan then bake 35 minutes or until golden. Let sit 10 minutes before serving.
This makes a splendid calzone – and at a fraction of the calories of a pizza shop one ! The cheese melts beautifully and the portion size was just perfect. If you’ve never had a calzone before, it’s just pizza dough wrapped around cheese and other goodies – this one has ham, but some people prefer just cheese.
277 calories per serving
1/3 c fat free ricotta cheese
½ t oregano flakes
½ t parsley flakes
½ t pepper
¼ t garlic powder
¼ t onion powder
¾ c shredded low fat mozzarella cheese
¼ c shredded parmesan cheese
¼ c finely chopped ham
1 10 oz. tube pizza dough
Preheat oven to 425 degrees and spray a baking sheet with Pam. Mix ricotta, spices, parmesan. Mozzarella and ham. Unroll the dough and press it into a 10 inch circle or 10×12 rectangle. Spoon the mix onto one half leaving a 1 inch border and then fold the other side over and seal the edges by pinching the dough to secure. Bake 8 minutes then turn over and bake another 6 minutes. Remove from oven and let cool – then cut into 4 servings. Optionally serve with some low fat marinara sauce for dipping.
Even your kids won’t recognize the carrots inside so why not boost their veggie intake ?!? And for us adults, it just makes the meal more nutritious without sacrificing any of the flavor. This is definitely a great lunch paired with a side salad.
265 calories per serving
10 oz. can refrigerated pizza dough
¼ c pizza sauce
¼ c finely shredded carrot
24 turkey pepperoni slices
1 T fat free grated parmesan
1 t garlic powder
1 t oregano flakes
2 slices fat free mozzarella cheese (1.5 oz), cut in half
Heat oven to 400 degrees. Roll dough into a 12×12 square and then cut into 4 equal squares. Spread 1 T sauce on each square leaving about ½ inch border then top with carrot, pepperoni, garlic powder, oregano, and cheeses and fold each in half and press edges to seal them then bake 12-15 minutes on an ungreased sheet.
These are VERY easy to prepare and yet have a very elegant presentation. They were quite sweet and really satisfied my sugar craving !
105 calories per serving
½ roll refrigerated sugar cookies
½ c seedless raspberry preserves
1 t cornstarch
¼ c sliced almonds
Heat oven to 350 degrees. Break up cookie dough and press it evenly into the bottom of an ungreased 8 inch square pan. Bake 15 minutes or until edges are golden. In a saucepan combine preserves and cornstarch and cook over medium heat just until it comes to a boil, stirring constantly. Pour preserves over crust and spread to within ¼ inch of the edge and then sprinkle with almonds. Bake another 10 minutes then cool 1 hour before cutting into bars.
The best part of this recipe was the espresso dip – so incredibly rich and it very much reminds me very much of a similar dip served in one of my favorite restaurants. I would recommend it for any plain baked good (scone, cookie, etc.) The beignets themselves were a little dry and I would definitely add more water (1/4 c more) and some Splenda (1/4 c) to the dough. But even with them being a bit dry – it was sweet dough with sweet powdered sugar on top and an awesome dipping sauce, so I will definitely try again 🙂
260 calories per serving
¼ c warm water
1 package quick rising active dry yeast
¼ c sugar
3 c flour
1 ½ t baking powder
½ t baking soda
½ t salt
4 T cold butter, cut up
¾ c low fat buttermilk
1 large egg
¼ c confectioner’s sugar
1/3 c sugar
2 T plus 1 t instant espresso powder
1 T plus 1 t cornstarch
2 c whole milk
1 ½ oz. unsweetened chocolate, finely chopped
Place warm water in a small bowl and sprinkle with yeast and 1 t sugar. Stir and then let stand about 5 minutes or until foamy. In a large bowl stir flour, baking powder, baking soda, salt and rest of the sugar until well combined. With a pastry knife, cut in butter until the mix resembles fine crumbs. With a fork, mix buttermilk and egg into yeast mixture and blend well. Make a hole in the center of the flour mix and pour in the yeast mix. Stir until a dough forms. Lightly flour a work surface and knead dough several times until smooth. Spray the bowl with Pam and place dough in the bowl. Cover it with plastic wrap and let stand in a non-drafty spot for 10 minutes. Spray 2 baking sheets with Pam and punch down dough. Roll the dough with a floured rolling pin to a 9 inch square and cut into 6 strips. Then cut each strip into 6 pieces for a total of 36 pieces. Place on baking sheets about 2 inches from each other. Spray a sheet of plastic wrap with Pam and place over the pans while they sit and rise for 20 minutes.
To prepare dip, combine sugar, espresso powder and cornstarch in a pan. Whisk in milk and cook on medium for 8 minutes or until it comes to a boil and thickens slightly then reduce heat and simmer for 2 minutes then remove from heat and add chocolate and whisk until melted. Cover and set aside.
Preheat oven to 400 degrees and bake beignets 12 minutes or until golden brown. While they are still hot toss with confectioner’s sugar. Serve with dip.
This breakfast pizza also makes a great appetizer or lunch. You can easily change it up a little by adding different veggies – mushrooms, tri color peppers, even some spinach leaves !
239 calories per serving
1 can refrigerated biscuit dough
½ lb. turkey bacon slices
2 T butter
2 T flour
¼ t salt
1/8 t pepper
1 ½ c skim milk
½ c low fat shredded cheddar cheese
¼ c sliced bell peppers
Preheat oven to 350 degrees. Spray a 13×9 baking dish with Pam. Separate biscuits and place on a floured surface side by side. Roll into a 14×10 rectangle and place in sprayed pan patting the edges up side of the dish. Bake 15 minutes. Remove from oven and set aside. Cook bacon until crisp – cool it – and then crumble and set aside. Melt butter in a pan and stir in flour, salt and pepper. Gradually stir in milk and cook on medium heat until thickened, about 5 minutes. Remove from heat and stir in cheese until it is melted. Spread sauce over crust and sprinkle with bacon and peppers. Bake 20 minutes or until crust is golden brown.