Servings: 2 • Serving Size: 1 breast and 1/2 cup mushroom sauce • Calories: 462 • Fat: 24 g • Carbs: 4 g • Fiber: 1 g • Protein 50 g • Sugars: 1 g
Monday, June 10, 2013
I've learned over the last few weeks that I LOVE stuffing things! Chicken, wraps, and veggies, the possibilities are endless. On my grocery trip last week these beautiful tri-colored bell peppers caught my eye. I did a bit of research and found thousands of recipes for stuffing these beauties. I decided to create my own ground beef and rice concoction, although you can stuf a bell pepper with almost anything you like! If you aren't a beef eater feel free to substitute ground turkey or if you are a vegetarian you can stuff these with the rice and almost any other vegetables you like. Serve with a side salad for a complete meal.
1.5 pounds lean ground beef
6 bell peppers
1 small onion - chopped
1 garlic clove - minced
1-14.5 oz can of diced tomatoes
2 cups cooked long grain wild rice
1 tbsp EVOO
1 tbsp oregano
Cracked black pepper
1 tbsp garlic salt
1/2 cup ketchup
1/2 tsp Worcestershire sauce
1 tsp Tabasco
1/4 cup water
1 cup low fat shredded mozzarella cheese
Fill a large stock pot with water and bring to a boil. Cut the top off the peppers, approximately one inch for the stem end. Preserve the tops for your presentation if you wish.
Remove the seeds and membranes. Place the peppers into the boiling water and sprinkle generously with kosher salt.
In a small bowl combine the ketchup, Worcestershire sauce, Tabasco, and water, mixing well. Spoon the sauce over filling and bake for 35 minutes uncovered. Remove the baking dish and distribute the cheese evenly amongst the peppers.
Bake for an additional 5 minutes or until cheese is melted. Serve immediately placing the matching top on each pepper and with a side salad.
Wednesday, June 5, 2013
I distinctly remember the first time I experienced BBQ chicken pizza at California Pizza Kitchen. I had never had something so good in my life! The combination of chicken and cheese on that buttery thin crust made me a lifetime patron of the chain restaurant! Now whenever I get the urge for this treat, I can recreate it at home and save on all the calories. This recipe easy to whip up on a weeknight and can easily be served alone or with a side salad. Enjoy two slices for a 544 calorie meal!
1 large (10-12oz) boneless/skinless chicken breast
1 package Pillsbury thin crust pizza dough
1 cup Sweet Baby Rays Hickory and Brown Sugar BBQ Sauce (or sauce of your choice) - divided
1 cup low fat mozzarella cheese - divided
3/4 cup low fat cheddar cheese - divided
1 small red onion, sliced very thin
Fresh ground black pepper
1/4 cup fresh chopped cilantro (optional)
Pam grilling cooking spray
Servings: 4 • Serving Size: 2 slices • Calories: 544 • Fat: 7.4 g • Carbs: 78 g • Fiber: 2 g • Protein 41.8 g • Sugar: 37.5 gDirections
Heat your grill pan on medium-high heat and spray with Pam. Butterfly your chicken breast and sprinkle generously on both sides with salt and pepper. Grill the chicken 5-6 minutes per side or until cooked through.
Remove the chicken from the pan and slice into 1-inch cubes.
Pour 1/2 cup of BBQ sauce in a small bowl and toss with the chicken, coating thoroughly.
Spray your pizza pan with cooking spray and roll out the pizza dough to the edge of the pan. Sprinkle 1/2 cup of cheddar cheese along the edges of the dough. Next, spread the remaining BBQ sauce across the dough, up to the edge of the cheddar cheese crust. Top the sauce with 1/2 cup mozzarella, followed by the chicken, sliced red onion, and remaining mozzarella and cheddar cheeses.
Bake according to the package directions, which should be until the crust is a golden brown. Remove from the oven and top with cilantro. Serve immediately with a side salad or enjoy alone!