Low-Carb Cauliflower Pizza Crust

From FitSugar

Ingredients

Nonstick spray
2 1/2 cups grated cauliflower (about 1/2 a large head)
1 large egg, lightly beaten
1 1/4 cups shredded part-skim mozzarella cheese
2 tablespoons grated parmesan cheese
Kosher salt and freshly ground black pepper
1/4 cup tomato sauce
1 cup grape tomatoes, sliced in half
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper flakes
Fresh basil leaves, optional

Directions

  1. Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF.
  2. Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Place in a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave and let cool.
  3. Mix in the egg, one cup mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden.
  4. Top the pizza with the sauce, 1/4 cup mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.

Mmmm Sauce

From Mama Pea

Ingredients

  • 1/4 c. canola oil (or oil of your choice)
  • 1/4 c. almonds
  • 1/3 c. water
  • 1/4 c. chickpeas, drained and rinsed
  • 1/4 c. nutritional yeast
  • 2 1/2 T. lemon juice
  • 1 t. minced garlic
  • 1/4 t. salt
  • 3/4 t. curry powder
  • 1/2 t. dried oregano
  • 1/2 t. dried cilantro

Instructions

  • Note: this recipe could easily be doubled and leftovers will keep covered in the fridge for 7-10 days
  • In a high speed blender or food processor, combine oil, almonds, water and chickpeas. Blend until relatively smooth.
  • Add remaining ingredients and blend until smooth.
  • Transfer to a small bowl and refrigerate until serving.

HG’s Rockin’ Tuna Noodle Casse-bowl

From Hungry Girl

Ingredients

1 packet of tuna  (7 oz.) packed in water
1 10.75 oz. can 98% Fat Free Campbell’s Cream of Mushroom Soup
1 wedge The Laughing Cow Light cheese, Original Swiss
1/2 cup frozen peas
3 tbsp. reduced-fat parmesan cheese
salt, pepper, garlic powder and *cayenne pepper to taste

Directions:
Preheat oven to 375 degrees.  Rinse and drain noodles well. Cut noodles (so they’re not completely unwieldy).  Microwave noodles for one minute and pat dry. Melt Laughing Cow Light cheese wedge into noodles, microwaving again for 20 seconds if necessary. Mix cheese wedge thoroughly into noodles.  Add tuna and peas and stir well. Put noodle/cheese mixture into a casserole dish. Add your can of soup and one tbsp. of parmesan and mix well. Season to taste. Top with remaining two tbsp. of parmesan and bake in your preheated 375-degree oven for 20-25 minutes. Enjoy. Serves 4.
*Use cayenne only if you like foods with a spicy kick!
Nutritional Information:
Fat: 5g
Carbs: 14g
Fiber: 4g
Protein: 17g
Calories: 167
WW Points+: 4

 

Grilled Baby Peppers Stuffed with Garlic Bean Puree

From Weightwatchers (3PP)

Ingredients

  • 16 oz canned chick peas, drained and rinsed
  • 2 tsp olive oil
  • 1/8 tsp cayenne pepper, or to taste
  • 1 small uncooked shallot, chopped
  • 1/4 tsp table salt
  • 1/4 tsp pepper
  • 2 Tbsp fat-free chicken broth, or water
  • 1 tsp fresh chives, minced
  • 9 large sweet red peppers, or 18 small red and yellow baby peppers

Directions

  • Preheat grill to medium-high heat.
  • Combine chickpeas, oil, cayenne pepper, shallot, salt, black pepper and broth in a blender container; purée. Stir in chives; set aside.
  • Thread whole peppers lengthwise onto long metal skewers. Place on hot grill and cook until peppers are slightly blackened, about 2 to 3 minutes per side. Remove peppers from heat and pull peppers off skewers. Slice tops off peppers; halve lengthwise (and core if necessary).
  • Spoon 1/2 tablespoon of bean puree into each baby pepper half (or 1 tablespoon if using large peppers). Yields 4 filled, small pepper halves (or 2 large halves) per serving.

Healthy Waldorf Salad

From FitSugar

Directions

  • 1/2 cup chopped, slightly toasted walnuts
  • 1/2 cup chopped, slightly toasted walnuts
  • 1/2 cup celery, thinly sliced
  • 1/2 cup red seedless grapes, sliced
  • 1 sweet apple, cored and chopped
  • 3 tablespoons plain nonfat yogurt
  • 1 tablespoon fresh lemon juice
  • Salt
  • Pepper
  • (Or cinnamon for a sweeter salad)

Directions

  1. In a medium sized bowl, whisk together the yogurt and the lemon juice, then add 1/2 teaspoon of salt and freshly ground pepper to taste (I used cinnamon).
  2. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

Serves 2

WW Turkey Meatloaf Muffins

From Weightwatchers

Ingredients

  • 2lbs 99% fat-free ground turkey breast
  • 1 tsp table salt
  • 1/2 tsp black pepper
  • 2 tbsp regular butter
  • 2 tbsp olive oil
  • 3 cloves minced garlic
  • 1 large uncooked onion, finely chopped (about 1 1/2 cups)
  • 12 oz cremini mushrooms, diced (about 2 cups)
  • 1 tsp soy sauce
  • 2 tbsp sherry cooking wine
  • 1/2 cup fresh parsley, minced

Directions

  • Preheat oven to 350ºF and fill 12 muffin holes with liners. Coat a large bowl with cooking spray.
  • Place turkey in prepared bowl; season with salt and pepper, mix until incorporated and set aside.
  • Place butter and oil in a large frying pan and cook over medium heat until butter melts; add onion. Sauté onion over medium heat until wilted and translucent, about 5 to 8 minutes. Add garlic; cook for 1 to 2 minutes. Add mushrooms and sauté until mushrooms begin to give off moisture, about 3 to 5 minutes.
  • Add soy sauce and sherry; cook until mixture begins to resemble a paste, about 5 to 10 minutes. Toss in parsley and cook for 1 to 2 minutes more.
  • Add mushroom mixture to turkey and mix until thoroughly incorporated. Drop by heaping tablespoons into prepared muffin tins until 2/3 to 3/4 full. Bake muffins until centre seems firm to the touch and turkey is completely cooked through, about 22 to 27 minutes. Yields 1 muffin per serving.

4 WW Points Plus

Garlicky Beef and Snow Peas

From WW in 20 Minutes

Ingredients

  • 5 garlic cloves, minced
  • 1 tbsp minced peeled fresh ginger
  • 3/4 lb boneless sirloin steak, trimmed and cut into thin strips
  • 4 scallions, cut into 1 1/2-inch lengths
  • 1 1/2 cups snow peas, trimmed
  • 1 large red bell pepper, thinly sliced
  • 1/3 cup reduced-sodium chicken broth
  • 2 tbsp reduced-sodium soy sauce
  • 1 tsp sugar
  • 1 1/2 tsp cornstarch
  • 1 tbsp water
  • 1/2-1 tsp chili garlic sauce

Directions

Spray a nonstick wok or large deep nonstick skillet with nonstick spray and set over high heat. When a drop of water sizzles in it, add the garlic and ginger; stir-fry until fragrant, about 1 minute. Add the beef and stir-fry until browned, about 3 minutes. Add the scallions, snow peas, and bell pepper; stir-fry about 1 minute. Add the broth, soy sauce, and sugar; bring to a simmer. Reduce the heat and simmer, stirring occasionally, about 2 minutes.

Meanwhile, stir together the cornstarch, water, and chili sauce in a cup until smooth. Add to the wok and stir-fry until the sauce thickens and bubbles, about 30 seconds.

Nutritional Information (serves 4)

Fat: 3g
Carbs: 10g
Fibre: 2g
Protein: 22g
Calories: 159
WW Points+: 4