Personal Savory Pepperoni Pizza

Okay so I recently discovered this recipe and now I am constantly making it. It’s a very low sugar meal only about 2 grams for the whole pizza if you are able to find the exact ingredients that it calls for and about 4-5 weightwatcher points. Also the kids love it. We let them decorate their own and then bake away.


Pizza:

4 (6”) Sara Lee Mr. Pita Whole Wheat Pita Breads
8 Tbsp. Ragu Homemade style Pizza Sauce
1 cup shredded mozzarella
12 oz. sliced pepperoni
1 Tbsp. grated Parmesan

1. Preheat oven to 425°F. Warm pitas on a baking sheet in the oven for 5 minutes; remove.

2. Spread 2 Tbsp. of pizza sauce over each pita; top with cheese and pepperoni. Bake for 8-10 minutes or until cheese is melted. Garnish with grated Parmesan.

Obviously you can add more toppings, but remember that will change point’s values. Enjoy!

I Love Anything Wrapped

I don't know why, but I do, lol. I've recently discovered a few recipes that are pretty healthy and have great flavor. They are both fillings for wraps. Yum.

Asian Lettuce Wraps

16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chile pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil

Directions:
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

*I didn't have any onions when I made this and so I substituted asparagus (sounds weird, but I had a lot of it that needed to be used). I'm sure that the onions will be better next time I make this, but I was really good even with the asparagus.

Click here to find the printable version

Salsa Chicken Burrito Filling

2 skinless, boneless chicken breast halves
1 (4 ounce) can tomato sauce
1/4 cup salsa
1 (1.25 ounce) package taco seasoning mix
1 teaspoon ground cumin
2 cloves garlic, minced
1 teaspoon chili powder
hot sauce to taste
Directions

Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

*I accidently added double the tomato sauce on this and it still turned out great! I was nervous adding all of the spices because I thought it might be to strong for the kids. I knew it was a winner when Grace loved it. She's the picky kid these days and she asked for seconds. She's even asked when I'm going to make it again.

Click here to find the printable version

Whole Wheat Blender Pancakes

Well, we titled this blog "What's For Dinner?" and here we are starting out with a breakfast recipe. Oh well, breakfast for dinner is good, too, right?

We make these whole wheat pancakes pretty often at our house, and everyone likes them. You just mix it all up in a blender--no need to grind the wheat into flour first. All you need is a decent blender.

Whole Wheat Blender Pancakes

Put in blender:

1 C unground hard white or red wheat
1 C cold milk

Blend for 3 minutes or till smooth

Add to blender:

1/2 C milk
1/2 tsp salt
1 tsp soda
1 Tbs baking powder
2 Tbs sugar
2 eggs
1/2 C oil

Mix 1 minute more. Pour onto hot griddle.



Now, if you think you or your family won't appreciate the wholesome goodness of completely whole wheat pancakes--or if you're pretty sure your digestive system won't, try this recipe that calls for half whole-wheat flour and half all-purpose flour.


Whole Wheat Pancakes
from ourbestbites.com

3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C buttermilk*
1 tsp vanilla
1 Tbs canola oil
1 egg
1 egg white

Mix these up like you would any other pancakes. Mix dry ingredients first then mix wet ingredients in a separate bowl and add the two together. The batter may be a little runny. This is normal.

Both these recipes are really good. When I made the half whole wheat ones for the first time, I accidentally added twice the amount of flour called for, but didn't realize it until I had mixed it up and added a bunch of extra milk, all the time wondering why in the world the batter was so stiff when the recipe had stated that it might seem runnier than most pancake batter. I even tried cooking up a few with the stiff batter and ended up creating a new recipe--"Homemade Frisbees" which the kids and I had a delightful time playing catch with. I had doubled the recipe in the first place, so by the time I fixed it all, (and used up EIGHT eggs!), I was amazed that they were still good, and with a sigh, added "eggs" to my shopping list.

I hope you all enjoy these and PLEASE post your favorite recipes here so that we can all share in the gluttonous goodness!