Pepperoni Pizza Puffs
3/4 cup reduced fat Bisquick
2 tsp Italian seasoning
1/2 tsp crushed red pepper flakes
½ c. skim milk
1 egg, lightly beaten
½ c. shredded part skim mozzarella cheese
1/4 cup grated Parmesan cheese, reduced fat
21 slices turkey pepperoni
8 oz tomato sauce with oregano and basil (for dipping)
Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the Bisquick, Italian seasoning, and red pepper flakes; whisk in the milk and egg. Stir in the mozzarella and Parmesan, let stand for 10 minutes. Stir the batter and divide among the mini-muffin cups. Chop pepperoni and press into batter. Bake until puffed and golden, 20 to 25 minutes. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.
Yield: 4 servings. Per serving (6 puffs each)= 211 Calories; 7g Fat (31.3% calories from fat); 14g Protein; 22g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 1022mg Sodium.
Well, they taste good. I substituted pepperoni for salami. Have you seen the fat and calories in a single slice of salami?! BUT these are just so tiny. Not sure it’s a real keeper.
48 slices turkey pepperoni
1 c artichoke hearts, chopped fine
2 oz diced pimientos, drained
2 oz reduced fat, smoked string cheese, cut into thin slices
½ tsp dried basil
Preheat oven to 400*. Press one pepperoni slice down into each cup of a mini muffin tin. Bake for 10 minutes or until pepperoni is crisp. Meanwhile, in medium bowl, combine artichokes, pimientos, cheese and basil. Transfer cooked pepperoni to a plate and top each slice with teaspoon or so of artichoke mixture.
Yield: 48 pieces. Per piece= 10 Calories; trace Fat (41.6% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 45mg Sodium.
2 c. shredded potatoes
1 cup reduced fat shredded mozzarella cheese
1 oz turkey pepperoni
¼ c. diced green peppers
2 TB diced onion
1 c. unsweetened almond milk
2 egg whites
1 tsp. dried Italian seasoning
2 Tbsp. grated Parmesan cheese (I used reduced)
Preheat oven to 400 degrees F. Place frozen potatoes in pie plate sprayed with cooking spray. Microwave 1 minute. In medium bowl, combine cheese, pepperoni, green peppers, onion, milk, eggs, egg whites, Italian seasoning and Parmesan. (could also add mushrooms) Pour over potatoes. Bake pie at 400 degrees for 40-45 minutes or until knife inserted near center of pie comes out clean. Let stand for 15 minutes before cutting.
Yield:4 servings. Per serving= 240 Calories; 9g Fat (34.5% calories from fat); 18g Protein; 21g Carbohydrate; 2g Dietary Fiber; 120mg Cholesterol; 494mg Sodium.
Didn’t make a lot, but they were pretty good. You know I love wonton wrapper appetizers!
6oz can lump crab
2 low fat veggie cream cheese Laughing Cow wedges
¼ c. finely chopped celery
½ tsp onion powder
1 tsp dried parsley flakes
Dash black pepper
15 wonton wrappers
Preheat oven to 350*. In small bowl, combine crab, cheese wedges, celery, onion powder, parsley and pepper. Spray mini muffin tin. Place 15 wonton wrappers in mini muffin cups. Place crab mixture evenly into each of the wontons. Bake until lightly browned, about 15 minutes.
Yield: 15 tarts. Per tart= 34 Calories; 1g Fat (20.2% calories from fat); 3g Protein; 3g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 97mg Sodium
My dad gave me some big zucchini today so I promptly came home and mixed up this zuc bread. It’s delicious!
2 ½ c. reduced fat Bisquick
1 c. rolled oats
1/3 c. Splenda
1/3 c. packed brown sugar
4 egg whites
½ c. unsweetened applesauce
2 c. shredded zucchini
1/3 c. mini chocolate chips
1/3 c. water
3 tsp cinnamon
1 tsp vanilla
Preheat oven to 350*. Combine all ingredients in a large bowl. Spray two bread pans with cooking spray and pour half the batter into each pan. Bake 35-40 minutes or until lightly browned.
Yield: 20 slices (10 slices per loaf). Per slice= 103 Calories; 2g Fat (14.9% calories from fat); 3g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 203mg Sodium.
Quinoa [keen-wah] has such a nice nutty texture. It’s a great substitute for rice.
1 c. quinoa, rinsed
2 tsp extra virgin olive oil
2 TB diced onion
4 oz roasted green chilies, diced
14.5 oz can vegetable broth
1/4 c. chopped cilantro
2 TB lime juice
2 TB sliced green onions (optional)
Toast the quinoa in a dry skillet over medium heat, stirring often, 3 to 5 minutes. Heat oil in medium saucepan; add onion and cook a few minutes. Add green chilies and broth; bring to a simmer. Add quinoa, reduce heat, cover and simmer until quinoa is tender and liquid is absorbed. Add cilantro, lime juice, salt and green onions. Combine and serve.
Yield: 5 servings. Per serving= 201 Calories; 5g Fat (22.3% calories from fat); 7g Protein; 33g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 605mg Sodium.
I think I like these better than Kale Chips as Kale smells stinky. BUT, these zucchini chips shrink up a lot. They are a tasty chip though so make a bunch.
1/2 tsp seasoning salt
1 tsp extra virgin olive oil (butter flavor is best!)
Preheat oven to 225*. Slice the zucchini really thin. Pat dry with paper towels. Toss in a bowl with the salt and extra virgin olive oil. Spread in single layer on cookie sheet covered with parchment paper. Bake one hour, then turn them over and bake another hour or until browned and crispy. You see in my picture some are not browned. They were sliced a little thicker than the others so I removed the browned ones (Ok, I ate them) and baked the less done chips longer. Delicious!