You might be thinking zucchini and pizza? Ew. But stay with me. Shredded zucchini is incredibly versatile. It adds moisture and flavor without the strong taste you might associate with a green veggie. It’s mild. Really. You’re going to have to trust me on this and just try it, meow.
So, I found this recipe at eat8020.com, which is a really great site! Everything on it tempts me. This particular recipe is called July Pizza Pie.You should click on the link for the full recipe and for higher quality photos. 🙂
Mince some garlic.
Blend some sundried tomatoes and ricotta.
Use a whole grain flatbread. I thought it was really tiny, which is why I took this photo… It turns out it was much smaller than what she called for in her recipe. Ohhhhhhhhh….
Spread the sundried tomato mix.
Grate some zucchini.
Gather your toppings: zucchini, red onion, lowfat cheese, tomatoes…
Assemble the goodness…
Bake in the oven until golden.
And serve with some greens. Yum!
Have you ever made baked kale chips? They’re delicious and good for you! If you’re in the mood for something snack-y, kale chips are a fantastic treat! When I made them, I pretty much washed the kale, tore it into bite-sized pieces, sprayed it with olive oil, sprinkled some kosher salt on, and baked it until the edges started getting brown.
But that’s a little vague, isn’t it?
Luckily, LaaLoosh posted more detailed instructions HERE.
Don’t they look tasty? Seriously, though, you should stick with one serving. I went a little nutso and overdid it my first time making them, and that led to feeling somewhat queasy.
Baked Kale Chips Recipe
A delicious and healthy alternative to potato chips, this Baked Kale Chips Recipe has all the crunch and flavor you crave but for just 1 Points + per cup.
- 1 large bunch of fresh kale leaves
- 1 tsp sea salt
- Light misting of olive oil
- Preheat an oven to 350 degrees F (175 degrees C).
- Line a non-insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.
- Wash and thoroughly dry kale with a salad spinner. Pat excess water with a paper towel.
- Lightly spray kale with olive oil from an oilve oil mister and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Diet type: Vegan
Diet tags: Low calorie, Reduced fat, Reduced carbohydrate
Number of servings (yield): 2
Culinary tradition: USA (General)
Entire recipe makes 2 servings
Serving size is about 1 cup
Each serving = 1 Points +
PER SERVING: 44 calories; 1g fat; 7g carbohydrates; 2g protein; 3g fiber
Read more: http://www.laaloosh.com/2012/01/04/baked-kale-chips-recipe/#ixzz1lBqNLK8F
It’s a week of Eat Better America recipes!
The addition of artichoke hearts and Parmesan cheese update this classic cold dip. From eatbetteramerica.
Prep Time:15 min
Start to Finish:2 hr 15 min
makes:2 1/2 cups (10 servings)
||box (10 oz) Cascadian Farm® frozen organic cut spinach, cooked, cooled and squeezed to drain
||cup artichoke hearts (from 14-oz can), drained, finely chopped
||medium green onions, chopped (2 tablespoons)
||small clove garlic, finely chopped
||cups fat-free sour cream
||cup freshly grated Parmesan cheese
||cup fat-free mayonnaise
||teaspoon coarse salt (kosher or sea salt)
||In medium bowl, mix all ingredients. Refrigerate 2 hours before serving.
||Serve with crackers or raw vegetables.
|High Altitude (3500-6500 ft): No change.
1 Serving (1/4 cup): Calories 60 (Calories from Fat 10); Total Fat 1g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 250mg; Total Carbohydrate 9g (Dietary Fiber 1g, Sugars 2g); Protein 3g Percent Daily Value*: Vitamin A 50%; Vitamin C 2%; Calcium 10%; Iron 4% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
1/4 cup KRAFT Balsamic Vinaigrette Dressing, divided
2 large tomatoes, each cut into 4 slices
1/2 cup seasoned dry bread crumbs
1/4 cup KRAFT Grated Parmesan Cheese
1 cup KRAFT Shredded Mozzarella Cheese
1/4 cup chopped fresh basil
2 Tbsp. olive oil, divided
2 large eggplants (2-1/4 lb.), ends trimmed, peeled and each cut crosswise into 6 slices
DRIZZLE 2 Tbsp. dressing over tomatoes in shallow dish; set aside. Beat egg and water in pie plate until well blended. Mix bread crumbs and Parmesan in separate pie plate. Combine mozzarella, remaining dressing and basil.
HEAT 1 Tbsp. oil in large nonstick skillet on medium heat. Meanwhile, dip each eggplant slice in egg mixture, then in crumb mixture, turning to evenly to coat both sides of each slice. Add, in batches, to skillet; cook 3 to 4 min. on each side or until golden brown, adding remaining oil as needed. Transfer to plate.
PLACE 1 eggplant slice on each of 4 serving plates; top each with 1 tomato slice and about 3 Tbsp. mozzarella mixture. Repeat all layers. Cover with remaining eggplant slices.
Garnish with fresh basil just before serving.
If you have 2 large skillets, you can use both to cook the coated eggplant slices to reduce the cooking time.
Serve warm or at room temperature.
So, the Internet Chef provides links in the post to healthy recipes found online. I might take a pass on a couple of them (cinnamon spiced dates? No, thank you!), but most of them look super delicious (and unique), like golden beet chips. So, hop on over to this post and find something new to try! http://www.theinternetchef.biz/2009/06/30-best-healthy-snack-recipe-posts-on-the-internet/
Baked chicken buns
Apples and nutella
Peanut butter and honey bars
Golden beet chips
Garlic edamame – Have you had this before? I LOVE it (well, not this specific recipe, but edamame in general). My 6-year-old loves it, too!
Posted in Appetizers, Recipes, Snacks
Tagged apples, beet chips, chick peas, chicken buns, edamame, Internet Chef, nutella, peanut butter bars, snacks
From the lovely LaaLoosh… This might be just the thing for a Labor Day celebration! Click here for the full post: http://www.laaloosh.com/2010/02/05/crock-pot-bbq-meatballs-recipe/
Crockpot BBQ Meatballs Recipe
– 1 1/2 pounds extra lean ground beef
– 1/2 cup uncooked quick oats
– 1/4 cup dry red wine
– 1/4 cup liquid egg whites
– 1 large yellow onion, finely chopped
– 2 garlic cloves, minced
– 1/4 cup fresh parsley, chopped
– 1 tbsp dried oregano
– 1 tbsp Kosher salt
– 1 cup beef broth
– 1/2 tsp black pepper
– 1 1/4 cup BBQ sauce
In a large bowl, combine the meat, eggs, garlic, parsley, oregano, onions, salt and pepper. In a small bowl, soften the oats with the wine for 10 minutes Add the oats and wine to the meat mixture and mix well – you will need to do this with your hands in order to get everything incorporated well. Coat a baking sheet with cooking spray. Shape meatball mixture into sixty 1-inch balls; place on baking sheet.
Bake at 350ºF until cooked through, about 25 minutes. Transfer meatballs to a crock pot to keep warm. Meanwhile, heat barbecue sauce and beef broth over medium-high heat until hot. Pour sauce over cooked meatballs, toss gently and serve. For parties, I just set the crock pot up on the food table, set on warm.
Entire recipe makes 30 servings
Serving size is 2 meatballs
Each serving = 2 Point Total
Read more: http://www.laaloosh.com/2010/02/05/crock-pot-bbq-meatballs-recipe/#ixzz1WoZWfery