Champagne Orange Bundt Cake

I came across this recipe on Pinterest as I was searching for a fun, festive dessert to serve on New Year's Eve.  The original recipe (found here) comes from the Muffin Tin mom's blog.  I wasn't able to find the orange mimosa flavored sparkling wine that her recipe calls for so I improvised and used a combination of champagne and orange juice instead - two ingredients you already need for the frosting!  I also chose to omit the sliced almonds to cut down on pp.  Enjoy this bubbly cake!

Servings: 10

Size: One slice of 1/10 of the cake

Points Plus: 8pp

Level of Difficulty: Easy

Prep Time: 10 minutes

Bake Time: 25-30 minutes

Rating: 4 stars - Very good

Ingredient List:

Cake Batter

1 box white cake mix

2/3 cup champagne

1/3 cup orange juice

3 eggs

Baking spray

Frosting

¼ cup champagne

¼ cup orange juice

1 ½ cups powdered sugar

Directions:

Preheat the oven to 350°. In a medium bowl, mix together the cake mix, champagne, orange juice and eggs until well combined.  Pour batter into a lightly greased bundt pan.  Bake according to the directions on the box, about 25-30 minutes.  Allow the cake to cool completely before you frost it.  To make the frosting, first combine the champagne and orange juice in a large bowl.  Add the powdered sugar a ½ cup at a time until the frosting reaches the consistency you are looking for.  It will be more of a glaze than a thick frosting.

Tip:
I don't know about you, but I REALLY struggle when it comes to making frostings!  I think the key is to not have too much liquid so you don't have to add as much powdered sugar to even out the consistency.  That said, you could use slightly less champagne and orange juice in the frosting to make for a thicker frosting if you prefer. 

XOXO Megan

Black Bean and Cheese Baked Quesadillas

Let’s face it, quesadillas are delicious!  This recipe is for a healthier, baked version.  Baking your quesadillas instead of frying is a great way to lighten up the traditional restaurant version.  These make for a quick and easy weeknight dinner too!

Servings:  2

Size:  2 quesadillas

Points Plus: 8pp

Level of Difficulty:  Easy

Prep Time: 10 minutes

Cook Time:  10 minutes

Rating: 3 stars – Good

 

Ingredient List:

8 corn tortillas

1 can (15 oz) black beans

½ cup onion, diced

4 oz. cheddar cheese, reduced-fat, shredded

Fresh cilantro, chopped

Cooking spray

Directions:

Preheat oven to 450°. In a skillet, combine the black beans and onion and sauté for a few minutes over medium heat. With cooking spray, coat one side of 4 corn tortillas and place the coated side face down on a large cookie sheet.  Divide the black bean/onion mixture evenly amongst the 4 quesadillas; top each one with 1 oz. of cheddar cheese. Place the 2^nd corn tortilla on top and press down firmly.  Finish by coating the top tortilla with cooking spray. Bake the quesadillas in the oven for about 10 minutes or until they begin to brown.  Slice into wedges and serve with a garnish of chopped fresh cilantro.

Tip:

You can also serve these with some fresh salsa too without adding to the pp value of your meal!

XOXO Megan

Veggie Lasagna

Who says veggie lasagna has to be boring! This is one of my FAV go to dinners, and it is so tasty, you will never miss the meat. This hearty meal is great reheated and can be thrown in the freezer and warmed up for a quick weeknight dinner!

Servings: 8
Serving Size: 1 piece or about 1 cup
Points Plus: 8pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 40 minutes + 15 minutes of 'stand' time

Rating: 4 Stars - Very Good

Ingredients:

8 lasagna noodles, no cook

1 lb. mushrooms, chopped

3/4 cup green pepper, chopped

3 garlic cloves, chopped

2 cups pasta sauce

1 t. dried basil
1 cup part skim ricotta
1 cup 1% cottage cheese
2 eggs
1/2 cup parm
2 cups part skim mozzarella
Cooking spray

Directions: 
Preheat your oven to 350! Spray a dutch oven with cooking spray Add mushrooms, green pepper and garlic. Sautee for about five minutes. Add pasta sauce and warm. In a separate bowl mix basil, ricotta, cottage cheese, eggs and parm. Scoop a small amount of sauce mixture into the bottom of an 8 by 11 inch pan. Top sauce with 4 noodles. top noodles with 1/2 of the egg and cheese mixture, the 1/2 of the pasta sauce mixture. Repeat with noodles, cheese mixture and sauce mixture. Top with mozzarella cheese. Place in the oven and bake for 40 minutes. Let stand for 15 minutes and enjoy!

Tip:
I can think of a TON more types of veggies that would work well in here.  Experiment!

Pumpkin Chocolate Chip Bundt Cakes

These are DELICIOUS, indulgent little cakes!  I served these at a family brunch recently and they were very popular.  Adding in chocolate chips is a perfect pairing with pumpkin!  And mini chocolate chips are just so cute. :)

This recipe comes from Skinnytaste.  The original recipe has these made into mini-muffins which would make 28 mini muffins or 14 regular sized muffins if you wanted to try a different variation for less points (see all pp values listed below).

Servings:  6

Size:  1 mini bundt cake

Points Plus: 8pp

Level of Difficulty:  Easy

Prep Time: 15 minutes

Cook Time:  25-28 minutes

Rating: 4 stars – Very Good

*PP value for 1 regular muffin would be 4pp, 1 mini muffin would be 2pp

Ingredient List:

½ cup whole wheat flour

¾ cup all purpose flour

¾ cup sugar

¾ tsp. baking soda

1 ¾ tsp. pumpkin pie spice

¼ tsp. cinnamon

¼ tsp. salt

1 ½ cup canned pumpkin (equal to 1 15 oz. can)

1 Tbsp. vegetable oil

2 egg whites

2 tsp. vanilla

2/3 cup mini chocolate chips

Cooking spray

Directions:

Preheat the oven to 350°. Spray the mini bundt pan with cooking spray.  In a large bowl, combine the two types of flour, sugar, baking soda, pumpkin pie spice, cinnamon and salt; mix well.  In a large bowl, combine the pumpkin, oil, egg and vanilla – beat until well combined, making sure to scrape the sides of the bowl.  Add the flour mixture to the pumpkin mixture in multiple steps.  Do not over mix.  Fold in the mini chocolate chips with a spatula.  Using a spoon, drop spoonfuls of batter into each mini bundt mold.  Bake for 25-28 minutes, or until a toothpick comes out clean.  Let your mini bundt cakes cool before serving.

Tip:

An easy way to get your mini bundt cakes out of the pan is to flip your cooling rack upside down and place on top of the bundt pan.  Flip both the pan and rack upside down so the cooling rack is right side up (set on your counter) and the bundt pan is upside down. Your mini bundt cakes should pop right out of the pan and be perfectly placed to cool!

XOXO Megan

Asian Sloppy Joes

We discovered this recipe from a sample they were handing out at Byerly’s.  Have you ever tried ground chicken?  It’s basically just like ground turkey, but replace the meat with chicken instead.  Ground chicken worked perfectly to lighten up the traditional sloppy joe recipe – and the cilantro and Thai peanut sauce took a new twist on a classic sandwich.

Servings:  6

Size:  1 Asian sloppy joe sandwich

Points Plus: 8pp

Level of Difficulty:  Easy

Prep Time: 10 minutes

Cook Time:  20 minutes

Rating: 3 stars – Good

Ingredient List:

1 Tbsp. olive oil

½ cup chopped onion

½ cup chopped celery

½ cup chopped bell pepper (red or green)

1 lb. ground chicken

5 oz. Thai peanut sauce

6 whole wheat hamburger buns

2-3 Tbsp. chopped cilantro, optional

Directions:

In a large skillet, heat the olive oil over medium heat.  Add in the chopped onion, celery and pepper – sauté until the veggies are tender.  Add the chicken and cook until no longer pink, stir frequently to break up the chicken into smaller pieces.  Next, stir in the Thai peanut sauce making sure all the chicken and veggies are evenly coated.  Cover the skillet and simmer for 5 minutes.  Serve on hamburger buns and top each sloppy joe with chopped cilantro.

Tip:

Another way to cut out some pp value on this recipe is to turn this into a lettuce wrap instead of serving it on a hamburger bun - check it out!  The pp value would drop to only 5pp if you make lettuce wraps instead. 

XOXO Megan

We're Baaaaaaaaaaaack! + Stuffed Pork Chops

We're baaaaaaaack!  Eat ME is BACK (and better than ever??) Thank you for being patient as Megan and I took a short break from our blog so we could focus on other life events.  Things have settled down a bit and we are back and ready to cook - just in time for the holidays! In my opinion this is the BEST time of year for food.  Besides holiday cooking, baking and treats there are things like squash and root veggies and pumpkin!  It is also an important time to stay focused, so you can enter 2014 with a bang, and not 10+ lbs heavier.  So stay tuned for some delish recipes and motivational tidbits to help you stay on track this holiday season, while not missing out on any of your holiday favs! So without further adieu...

Anyone who knows anything about eating healthy will tell you to avoid anything stuffed! But sometimes you just, you know, NEED something stuffed.  Stuffed doesn't always have to come with a lot of fat and cheese. Check out these easy and delish stuffed pork chops that are easy, tasty and filling.  I barely ever eat meat, and consequently am not super good at preparing it.  But I am going to change that, starting with this recipe.  This recipe was adapted a bit from this Weight Watchers one.  Also - I needed breadcrumbs for this recipe but didn't have any, so I made my own! Enjoy!

Servings: 2

Size: 1 chop

Points Plus: 8pp

Level of Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 20 minutes
Rating: 4 stars - Very Good

Ingredients:
Two 5oz pork chops
1 piece of bread
Cooking spray
Garlic salt
1/2 cup celery, chopped
1/2 white onion, chopped
1 T. dried sage
1 T. dried rosemary
1 egg
Kosher salt + pepper
Tin foil

Directions:
Preheat your oven to 400 degrees.  Cut bread into small cubes and lay them on a rimed cookie sheet.  Spray them with cooking spray and give them a sprinkle of garlic salt, salt and pepper.  Throw them in the oven and bake about 4 minutes, or until crunchy.

Thaw pork chops and cut a deep pocket in the with a sharp knife (I used a pairing knife and it worked super). Season them with a bit of salt and pepper. When breadcrumbs are cooked put them in a small bowl.  Add the celery, onion, sage and rosemary. Beat your egg and add about 2 T. egg to the breadcrumb mixture and mix to combine.  Add a pinch of salt and pepper.  Stuff each chop with the breadcrumb stuffing mixture.  Heat a skillet on the stove and add the porkchops, browning for about 3 minutes per side.  Put the chops on your cookie sheet and cover with foil.  Toss them in the oven and bake for 10 minutes covered, and then 10 minutes uncovered.  Remove from your oven and recover, letting stand about 5 minutes before eating!

Tip: 
Don't get me wrong, I love my food scale.  BUT, I also love Omaha Steaks. I have found, that when buying high quality meat, it many times comes with each piece individually portioned and wrapped.  This makes it easy to just thaw two chops that I know are 5 oz each without putting them on the scale.  It just makes things easy!

XOXO - Katie

BLT Sandwiches

A summer staple sandwich is the good ole BLT!  At the end of the season when tomatoes are at their prime is a perfect time to make BLTs for dinner.  This is a basic recipe, but quite delicious nonetheless.  Enjoy!

Servings:  2

Size:  1 BLT sandwich

Points Plus: 8pp

Level of Difficulty:  Easy

Prep Time: 5 minutes

Cook Time: 10 minutes

Rating: 3 stars - Good

Ingredient List:

4 slices of bread, whole wheat or 12 grain

2 Tbsp. light butter

1 large tomato

6 large lettuce leaves

4 slices of bacon

Directions:

Cook the bacon according to the package directions.  Toast the bread and then lightly butter each slice.  Wash and tear the lettuce leaves into generous size leaves.  Wash and slice the tomato into hearty slices.  Once the bacon is done cooking, assemble each sandwich by layering lettuce, tomato and topping with bacon. 

Tip:

Although regular bacon is delicious, it isn’t as healthy as turkey bacon! Substitute turkey bacon to cut back on points, but without completely sacrificing taste and flavor!

XOXO Megan

Mixed Greens + Egg + Grains Salad

Here is another unique entree salad (for one) combo that turned out really tasty!  I love putting a soft fried (or poached) egg on a salad, it works as a unique salad dressing.  This salad also features my favorite Trader Joes Harvest Grains.  IF you haven't tried those yet you need to get on that ASAP.  Enjoy!

Servings: 1
Servings Size: 1 salad
Points Plus: 8pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 3 minutes (for egg)
Rating: 4 - Very Good

Ingredient List:

1 handful of mixed greens

3/4 cup Trader Joes Harvest Grains, cooked according to package directions

1 egg, raw

1 T. fat free feta

1/2 cup cherry tomatoes, cut in half

Salt + pepper to taste

Spicy Dressing (optional, if you omit it will decrease the pp value by 1)

Siracha

1 T. light mayo

Directions:

Heat a skillet and fry your egg until cooked to your desired hardness. Mix 1 T. light mayo with 1 squirt of siracha to make a spicy dressing.

To assemble salad - layer greens, Harvest Grains, cheese, egg, spicy Siracha dressing and salt and pepper to taste.  Serve with tomatoes on the side.

Tip:
On a totally unhealthy note (although healthy in moderation), my spicy siracha dressing is inspired by THIS totally delish shrimp sauce with is inspired by MN hibachi restaurant Benihaha. This sauce is really good on rice or grains, I actually have never had it on shrimp.  But I bet it is really good!

XOXO Katie

Breakfast Tacos

Saturday morning we decided to come up with a creative breakfast simply by using up what we had in our fridge!  Paul came up with the idea for these breakfast tacos since we had some leftover corn tortillas and an avocado.  This makes for an easy breakfast!

Servings:  2

Size:  2 breakfast tacos

Points Plus: 8pp

Level of Difficulty:  Easy

Prep Time: n/a

Cook Time: 10 minutes

Rating: 4 stars – Very good

Ingredient List:

3 eggs

4 corn tortillas

½ Tbsp. olive oil

½ avocado, diced

3 Tbsp. salsa

2 oz. shredded cheddar, reduced-fat

Salt & pepper to taste

Directions:

In a large frying pan, prepared scrambled eggs seasoned with salt and pepper.  In a small skillet, lightly fry/brown the corn tortillas in olive oil.  Dice the avocado.  Assemble the tacos by layering eggs, salsa, and avocado and sprinkle the top with cheese.  Enjoy!

Tip:

You can easily adapt these tacos to whatever you have on hand or any ingredients you really like!  Some people aren’t huge fans of avocado so go ahead and substitute other veggies into your breakfast tacos instead.

XOXO Megan

Grilled Salmon with Dill & Lemon

I really like to grill fish – it makes for a quick dinner.  Here’s an easy recipe for grilled salmon filet.  Adding in dill and lemon flavors will help to complement the taste of the salmon.  Serve this with a grilled vegetable – asparagus or Brussels sprouts and a side salad!

Servings:  4

Size:  ¼ of grilled salmon filet

Points Plus: 8pp

Level of Difficulty:  Easy

Prep Time: 5 minutes

Cook Time:  8-12 minutes

Rating: 4 stars – Very good

Ingredient List:

1 ½ lb. salmon fillet

2 Tbsp. olive oil

Salt

Pepper

2 Tbsp. dried dill

2 lemons

Directions:

Use heavy-duty aluminum foil and make a foil packet to grill your fish in.  To prepare your fish for grilling, start by brushing the olive oil over the salmon filet.  Next, sprinkle a generous amount of salt and pepper followed by dill.  Cut a lemon in half and squeeze the juice from one half over the top of the seasoned salmon filet.  This will help to cut down on any sort of fishy taste once your salmon is fully cooked.  Spray the bottom of the aluminum foil packet with cooking spray (PAM even makes a specific grilling variety).  Place the seasoned side down first in the foil packet, and skin side up.  This ensures you that you have a nicely grilled top of the fillet.  Cook on the grill for about 4-6 minutes before flipping the filet over to cook the other side for an additional 4-6 minutes.  While your fish is on the grill, slice up the remaining lemon into wedges to serve with your meal.

Tip:

Make sure you ask for a salmon fillet vs. steaks.  A filet is a long piece while salmon steaks are smaller cross-section pieces.  A filet allows you to serve larger or smaller pieces based on your guest’s preference.  The pp value above assumes you serve equal sized portions of the filet. 

XOXO Megan

Harvest Pilaf With Sweet Peas and Green Garlic

On the first day that our CSA box came in we ordered pizza, oops!  The next day I made a delicious blend of veggies that were included in our box, some of which I was unfamiliar with.  For me, one exciting thing about a CSA is that you have the opportunity to use fruits and veggies that you have never tried, or even heard of before. I researched two of them, green garlic and garlic chives, and added them to this mix for a garlicy twist.

Servings: 4
Size: 1 cup
Points Plus: 8pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Rating: 4 - Very Good

Ingredient List: 
1 cup uncooked Trader Joes Harvest Grains
2 cups chicken stock
1 T. olive oil
3 stalks green garlic
2 cups raw and cleaned spinach
1 cup peas
4 oz fresh mozzarella
Garlic chives for garnish
Salt & pepper to taste

Directions: 
Bring stock to a boil and add Harvest Grains.  Cook according to package directions, about 10 minutes. Cut green garlic like you would a green onion, using white part and some of the green part. Head 1 T. of olive oil in a sautee pan.  Add green garlic and cook for about 3 minutes.  Add peas and cook about 3 minutes more. Add spinach and cover pan to allow spinach to wilt, about 2-3 minutes more.  When Harvest Grain is finished cooking add it to the sautee pan and mix, allowing flavors to meld.  Add salt and pepper to taste. Serve topped with 1 oz fresh mozzarella and chopped garlic chives.  Enjoy!

Tip:
Green garlic is a milder (in my opinion) form of regular garlic.  This pass weekend I added it to breakfast potatoes, spaghetti sauce and the recipe above. Seek it out at your local farmer's market and give it a whirl!

XOXO - Katie

Graudation Cupckaes

My brother graduated last weekend from St. Olaf and to help with the celebration my mom made these adorable graduation cupcakes.  She and I made a few prototypes to the get the cap and tassel just right, but by the end we had perfected it.  They were delicious too!

Servings:  24

Size:  1 cupcake

Points Plus: 8pp

Level of Difficulty:  Medium

Prep Time: 1 hour

Cook Time:  20 minutes

Rating: 4 stars – Very good

Ingredient List:

1 box of fudge cake mix

1 cup mini semi-sweet chocolate chips (set aside 1 Tbsp. for later)

Vanilla frosting

24 mini Reese’s peanut butter cups

24 Ghirardelli dark chocolate squares

24 M&Ms

One decorative tassel

Directions:

Prepare the fudge cake mix according to the directions on the box.  Add in the cup of mini chocolate chips into the cupcake batter.  Line a regular muffin tin with paper or tin liners. Fill each cupcake liner about 2/3 full.  You want your cupcakes to be on the small side since you will be adding frosting and the graduation cap.  Ideally the cupcakes will just come to the top of the cupcake liner once baked. Bake the cupcakes according to the box, probably about 18-20 minutes, depending on your oven.  Since you are making smaller cupcakes you should be able to get 24 cupcakes in total.  While the cupcakes are baking, in a small bowl, melt 1 Tbsp. of mini chocolate chips.  You will use this chocolate as a glue to attach and assemble the graduation cap. 

Once the cupcakes have cooled, frost each with a generous amount of frosting per cupcake.  To assemble the graduation cap, first put a small dab of chocolate glue on the top of an upside down mini Reese’s peanut butter cup (the larger surface area should be on the bottom), affix the Ghirardelli square on top.  The chocolate square should also be upside down with the flat, smooth side facing up.  Next, dab a very small amount of chocolate glue to the middle of the Ghirardelli square – attach a few strands of tassel (we found a decorate tassel and cut it apart to make smaller tassels), then add more chocolate to affix a single M&M on top. Serve at your party and hopefully people are impressed with your creativity! 

Warning:  Don’t EAT the tassel! J

Tip:

Creative cupcakes can be a really big hit for any sort of party – graduation, housewarming, holiday/seasonal, etc. We made these graduation cupcakes in St. Olaf colors – gold and black (well chocolate), but you could easily adapt to different school colors.

XOXO Megan

 

Veggie Cajun Pasta

Have you every heard of a SLURRY??!?!?!  It is a way to thicken up stuff (soup, sauces, exc.) without adding heavy cream, massive amounts of flour or cornstarch.  Slurry's are the bomb!  Anyways, this recipe calls for a slurry made with a just 1 Tablespoon of flour, cream cheese and milk.  It makes for a really creamy pasta sauce.  I altered Skinnytaste's recipe by omitting the meat and kicking up the veggies.  This is a great dish when you are craving spicy pasta!

Servings: 2
Size: about 1 1/2 cups
Point Plus: 8pp
Level of Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 15 minutes
Rating: 4 stars - Very Good

Ingredient List:
3 ounces uncooked whole wheat pasta
2 tsp Cajun seasoning (more or less to taste)
1 teaspoon olive oil
1 medium red bell pepper
8 oz fresh mushrooms, sliced
1/2 onion, sliced
2 cloves garlic, minced
1 medium tomato, diced
1 cup chicken stock
1/3 cup skim milk
1 tablespoon flour
3 tablespoon light cream cheese
2 shallots
Salt and pepper to taste
Garlic powder

Directions:
Prep all veggies. In your small food processor make slurry by combine milk, flour and cream cheese. Set aside.  Prepare pasta in water according to package directions.  Add olive oil to a large skillet and sautee bell pepper, onions and garlic, about five minutes on low heat.  Add mushrooms and tomato and suatee 3-4 more minutes.  Season with salt, pepper and garlic powder.  Add stock and pour in slurry.  Stir and let boil, about 3 minutes.  Sauce should thicken slightly.  Add Cajun seasoning.  When pasta is cooked add to veggie slurry mixture and mix together.  Let simmer until the sauce reaches your desired thickness.  I added a sprinkle of parm (see photo) but I don't think you need to.  The flavor of this is so GOOD!

Tip: 
If you don't have a blender, food processor or anything that you can mix the slurry in, I would suggest using room temp cream cheese and putting three slurry ingredients into a dish with a lid.  Mix with a fork and then shake so that the slurry gets a little bubbly.  Then, go buy a food processor, blender or other mixing item.  I have a food processor obsession, and I would highly recommend this tiny four cuper for dishes such as this!

XOXO Katie

Chocolate Stout Cake

Here is a good little recipe if you ever want people to think you are the most amazing baker of ALL. TIME. This cake is amazing, relatively easy for being 100% home made, and the bomb (did I already say it was good??)  Chocolate + Beer is an dynamic combo, especially stout.  Warning, this cake is dense but worth every bite. And even better, it can be made days ahead of time, it only gets better by sitting overnight(s). I followed this cake recipe, but used my own cream cheese/whipping cream frosting recipe (which deserves it's own post). The chocolate frosting that is included with the recipe is also amazing. When calculating the points plus value, I honestly could not bring myself to tell the truth (ahm, over 30pp per slice if you follow the recipe).   So, to practice portion control which is essential for a healthy lifestyle, I calculated them as cupcakes using just under 1/2 cup of batter for each.

Servings: 1 cupcake with 1 smearing (about a Tbsp.) chocolate frosting included in the recipe link above
Size: 1/48 of recipe
Course: Dessert
Points Plus: 8pp (only 5 pp without frosting)
Level of Difficulty: Moderate
Prep Time: 30 mins total including frosting
Cook Time: 18-22 mins
Rating:  5 - AMAZING

Tip:
Use a big bowl! There is enough batter for a three layer cake or 48 cupcakes.  FYI - that is a ton of batter!  Also, when adding sprinkles to frosting put them on right before serving so they don't bleed.  Also, feel free to read through the reviews on the website.  People have gotten very creative with this recipe, including adding a caramel to the middle and using a dusting of powdered sugar instead of frosting. 

Exhibit ONE - simmering beer + butter

Exhibit TWO - Delish cake!

Taco Pizza

You may not know it, but pizza can be healthy! I like to make all kinds of combos, but just recently, when craving Doritos, I had the idea to make taco pizza.  Sub re-fried beans for pizza sauce, and top with your taco toppings.  This recipe is pretty basic, but the possibilities are endless!

Servings:  4

Size:  2 pieces, 1/4 of pizza

Points Plus: 8 pts

Level of Difficulty:  Easy

Prep Time: 10 minutes

Cook Time:  10-15 minutes

Rating: 3 stars - Good

Looks Better in Person!

Ingredient List:

1 whole wheat Boboli pizza crust

1 cup fat free re-fried beans

1 cup lettuce, chopped 

1 tomato, cubed

1 cup low-fat shredded cheddar

1 cup raw onion, any kind

1 cup jalapenos

9 Doritos, nacho cheese, crushed

Toppings (optional but calculated into Points Plus)

8 Tbsp reduced-fat sour cream

Salsa!

Directions:

Preheat oven to package directions. Open pizza crust and smear on beans until evenly covered.  Add lettuce, tomatoes, onion, cheese, jalapenos and crushed Doritos. Put on pizza stone and bake for 10-15 minutes, or until cooked to desired crispness. Top with sour cream and salsa!

Tip:

When making home made pizza it is easy to get carried away on toppings and overload your pie causing it to be soggy and limp.  Err (had to look up the spelling of that!) on the light side so you can enjoy a crispy crust!

XOXO - Katie