Deep Dish Pizza Casserole

Deep Dish Pizza Casserole 
Recipe adapted from Real Mom Kitchen
Makes 6 Servings

1 onion, diced
1 pound 96/4 ground beef
1 tbsp minced garlic
⅛ tsp red pepper flakes
1 tsp Italian seasoning
1 cup low-calorie spaghetti sauce
1 tube reduced fat crescent roll dough
¼ cup parmesan cheese
 ½ cup reduced fat mozzarella cheese

Preheat oven to 400 degrees. In a skillet, cook onion, beef, and garlic until beef is fully cooked. Drain off and excess grease. Add red pepper flakes, Italian seasoning, and pizza sauce to beef mixture. Reduce heat and simmer for 10 minutes, Meanwhile, spray a 9 x 13 pan with non-stick cooking spray. Line bottom of pan with crescent dough and press to seal seams. Sprinkle dough with parmesan cheese. Spread meat mixture over crust and top with mozzarella cheese. Bake at 400 for 18 minutes until golden brown. 

Nutritional Information: 267 calories, 21 carbs, 10 fat grams and 22 protein grams.

Review: Pretty yummy! Super easy to make and it reheats well. We served each with a big Caesar salad (lettuce, a bit of parm, and light Caesar dressing) to boost up the calories. I’ll definitely make this again – may even add some more red pepper flakes for extra spice!

Caprese Breakfast Cups

Caprese Breakfast Cups
Makes 4 Servings (12 cups/3 cups per serving)
Recipe adapted from Cooking with Mel

12 Wonton Wraps
2 oz. (56 grams) reduced fat mozzarella cheese, shredded (divided)
5 eggs
½ tbsp garlic powder
½ tbsp minced garlic
1 tsp Italian seasoning
½ tsp salt
½ tsp pepper
¼ cup fat-free milk
24 slices turkey pepperoni, quartered
12 grape tomatoes, quartered
12 tsp parmesan Cheese, shredded
4 tbsp fresh basil, diced

Preheat oven to 400. Spray nonstick spray into muffin tins. Add one wonton wrap to each muffin cup and add all of the mozzarella cheese at the bottom (14 grams of cheese for each 3 cups/serving). Bake for 5 minutes. Combine eggs, garlic powder, minced garlic, Italian Seasoning, salt, pepper and milk. Whisk together.Carefully pour egg mixture evenly across each cup. Quarter tomatoes and add to egg cups along with basil and pepperoni. Use a spoon to ensure that toppings are covered with egg mixture. Top each cup with parmesan cheese. Bake for 10 to 12 minutes (or until the eggs are set).

Nutritional Information: 253 calories, 15 carbs, 12 fat grams and 18 protein grams.

Review: LOVED. Great little breakfast bites and I loved that you got 3. The caprese taste really came through - definitely use fresh basil! And they reheated wonderfully the next day at work. I'll definitely have these again, would even consider dipping in a side of spaghetti sauce! The calorie count is a bit low, so definitely consider a side of fruit or a healthy bar to have before lunchtime. These were TOO easy - next time I'm going to make 2 batches and try freezing half - I have a feeling they'll reheat from frozen very well!

Italian Wonton Bites

Italian Wonton Bites
Makes 12 Appetizers

12 wonton wrappers
24 turkey pepperonis
12 tbsp reduced fat spaghetti sauce (3/4 cup)
56 grams reduced fat mozzarella cheese (for inside cups)
28 grams reduced fat mozzarella cheese (for on top of cups)
4 tsp fresh, shredded parmesan cheese
Fresh basil, diced, as garnish
Red pepper flakes to taste

Preheat oven to 350. Spray nonstick spray into muffin tins. Add one wonton wrap to each muffin cup and add 14 grams of cheese for each 3 cups/serving. Bake for 8 minutes – checking frequently to make sure they don’t burn. Remove from oven, add 1 tbsp sauce and 2 pepperonis to each cup. Top with final ounce of cheese across each cup, 1 tsp of parmesan across each set of 3 cups and sprinkle each with basil.

Nutritional Information (per cup): 55 calories, 9 carbs, 2 fat grams and 4 protein grams.

Review: Yummy! These were saucy, so they were a tad messy! I'd suggest using less sauce to make them a little bit easier to manage, or doubling up the wontons so they can hold it better. Other than this, I'd make them exactly the same - great little bites, fun appetizer and flavorful. Good bites - LOVING making recipes with wontons!

Pesto Butternut Squash Pizza

Pesto Butternut Squash Pizza
Makes 4 Servings
Adapted from Cooking Light

6 (1/4-inch-thick) slices peeled butternut squash (about 1/2 pound)
2 tsp splenda
1 tsp olive oil
Cooking spray
1 pound pizza dough OR 1 Pillsbury crust (thin)
2 oz. shredded reduced fat mozzarella
2 tbsp reduced fat parmesan cheese
1 14.5-ounce can finely chopped tomatoes, drained well
1/2 teaspoon dried oregano
1/4 cup pesto (12 tsp)
10 grams (4 tsp) shredded fresh Parmesan cheese
Red pepper flakes to taste

Preheat oven to 400°. Combine first 3 ingredients in a medium bowl. Place squash mixture on a baking sheet coated with cooking spray. Bake for 20 minutes or until squash is tender. If using Pillsbury dough, pre-bake on its own for 5 minutes. Remove from oven, sprinkle dough with mozzarella and grated parmesan. Top with squash mixture, tomatoes and oregano. Drop Pesto by 12 level teaspoons onto pizza; sprinkle with shredded fresh parmesan. Bake for 10 minutes or until lightly browned.

Nutritional Information: 428 calories, 58 carbs, 19 fat grams and 15 protein grams.

Review: YUM! I never would have thought about putting squash on a pizza, but it tasted wonderful and i'm so glad I did it! The pesto went well with it, as well as the parmesean. Although, next time, I will spread the pesto across the top instead of the drops. The drops were fun, but I wished I'd had pesto in every single bite! I will definitely make this again - loved the colors, the taste, how filling it was and think it's a great seasonal meal.

Crockpot Chicken Parmesan

Crockpot Chicken Parmesan
Inspired by Recipe Shoebox
Makes 4 Servings

1 pound chicken, 4 4-oz. chicken breasts (or 8 2-oz. chicken tenders) - defrosted/not cooked
¼ cup Italian bread crumbs
8 tsp grated Parmesan cheese
1 tsp Italian seasoning
1/4 tsp ground black pepper
1/4 tsp kosher salt
1 egg, beaten
¼ cup reduced fat mozzarella, grated
1.5 cups spaghetti sauce
8 oz. pasta (long shape of your choice)
Parsley, fresh for garnish (optional)

Spray crockpot with nonstick cooking spray. In a medium bowl, beat egg. In second medium bowl, mix bread crumbs, spices and grated Parmesan cheese together. Dip chicken in beaten egg and then toss into bread crumb mixture to coat on both sides. Place chicken on bottom of crockpot; add mozzarella on top. Cover chicken with sauce. Cover and cook on high for 3 hours. Serve over cooked pasta.

Nutritional information: 457 calories, 56 carbs, 8 fat grams and 41 protein grams.

Review: WOW - we have a new favorite slowcooker recipe! I loved not having to cook the chicken - just drip it in egg, dip it in bread crumb mix, drop on cheese, pour on sauce and walk away while it cooks into yumminess! Austin was a BIG fan - even better than when using the oven. The chicken just falls apart and the breading added a lot to the dish. We'll be having this A LOT - I think it's Austin's favorite slowcooker dish!

Supreme Pizza Lasagna

Supreme Pizza Lasagna
Makes 6 Servings

½ cup red onion
8 oz. mushrooms
1 large bell pepper, diced
2 large tomatoes, diced
1 tbsp minced garlic
1 tsp olive oil
400 grams fat-free ricotta cheese
1 egg
150 grams mozzarella cheese, shredded (divided)
2 tbsp parmesan cheese
1/2 tsp dried oregano
2 - 4 tbsp fresh basil, chopped
Salt and pepper to taste
3 ½ cups low-calorie spaghetti sauce
12 no-boil lasagna noodles
¼ cup progresso Italian Bread Crumbs
50 turkey pepperonis
Optional for spice: red pepper flakes

Preheat oven to 475. Toss onion, mushrooms, bell pepper, tomatoes, garlic and oil in a bowl. Season with salt to taste. Place vegetables on a baking sheet coated with cooking spray. Spray cooking spray lightly over top of vegetables. Roast for 22 minutes, until golden brown.While they’re cooking, in a medium-sized bowl, add ricotta, egg, 60 grams of mozzarella cheese, parmesan cheese, oregano, basil, salt and pepper. Combine until mixed thoroughly. Layer a rectangular baking pan with one cup spaghetti sauce. Lay four noodles on top. Spread half of ricotta mixture on the noodles. Then, once done, spoon half of vegetable mixture on top. Repeat with one cup sauce, four noodles, remainder of ricotta mixture, remainder of vegetable mixture and one cup sauce. Top with 50 turkey pepperonis spread evenly, then last four noodles, remaining ½ cup sauce and remaining 90 grams of cheese. Sprinkle on bread crumbs. Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes.

Nutritional Information: 410 calories, 49 carbs, 12 fat grams and 22 protein grams.

Review: YUM – it tasted just like pizza to me, but then lasagna. I just really liked it. I always get nervous making my own recipes, but I had all of the vegetables to roast (they were about to go bad!), then the pepperonis were on hand and it just kind of hit me – supreme pizza lasagna! The servings were filling and me and Austin both liked it a lot. I’ll definitely make this again, good dish for a crowd!

whole dish

Vegetables to roast! You can do a huge tray, and then use for several recipes!

BBQ Chicken Pizza Cups

BBQ Chicken Pizza Cups
Makes 4 Servings or 12 appetizers
Recipe Inspired by For the Love of Cooking

Cooking spray
1 tube of refrigerator biscuits
2 oz. 75% reduced fat Cabot cheese, grated
2 oz. reduced fat mozzarella cheese, grated
6 oz. cooked chicken
1/2 cup BBQ sauce
¼ cup red onion, finely diced
¼ cup parsley, finely diced

Preheat the oven to 375. Coat a 12-hole muffin tin with cooking spray. Cut each biscuit in half then press dough into the bottom and sides of each muffin tin. Repeat with remaining dough. Shred chicken. Add 2 tbsp BBQ sauce to chicken and microwave for 30 seconds. Stir. Add 2 more tbsp of BBQ sauce and microwave for 15 seconds. Stir. Spoon 2 tbsp BBQ chicken onto each biscuit. Microwave remaining 4 tbsp BBQ sauce for 20 seconds. While it cooks, mix together cheeses, and top each BBQ chicken biscuit with 10 grams cheese and 1 tsp red onion. Spoon a dollop of BB sauce on top of each. Bake for 10 minutes; remove from onion, sprinkle on parsley, then bake for remaining 5 minutes or until the crust is brown. Let sit for 5 minutes to cool down, then use spoon around edges to ensure each biscuit stays in tact.

Nutritional Information (for 3): 448 calories, 49 carbs, 16 fat grams and 25 protein grams. For 1 (appetizer): 149 calories, 16 carbs, 5 fat grams and 8 protein grams.

Review: LOVED THESE LITTLE GUYS! I had 3 for a meal and was filled up and happy - the flavor was great, the fresh parsley gave it a nice twist and I really liked that BBQ chicken flavor, especially with the blend of cheeses. Awesome little bites - think they would make a great appetizer and tested them - they reheat well. I'm loving the biscuit cup idea I got from Pam, and hope to try more mix ins to the biscuit bites! Try these if you're a fan of BBQ pizza.

Margarita Pasta

Margarita Pasta
Makes 4 Servings
Recipe adapted from Real Simple

10 oz. spaghetti
3 large beefsteak tomatoes, each cut into 4 thick pieces
2 tbsp olive oil
4 oz. reduced-fat mozzarella, grated
6 tsp full-fat grated parmesan
2 tsp minced garlic
½ tsp crushed red pepper
¾ cup fresh basil leaves, plus more for serving
Salt and Pepper

Heat broiler. Cook pasta according to package instructions. Drain and return to pot. Meanwhile, arrange tomatoes into a single layer on a baking sheet sprayed with nonstick cooking spray. Season with ¼ tsp each salt and pepper. Dividing evenly, sprinkle the slices with mozzarella and parmesan. Broil until cheese is bubbly and golden, 3 to 5 minutes. In a small saucepan, warm oil with garlic and red pepper over medium heat until fragrant, 2 minutes. Add the garlic oil, basil, ½ tsp salt, and ¼ tsp pepper to the pasta and toss to combine. Serve topped with tomatoes and additional basil.

Nutritional Information: 449 calories, 56 carbs, 15 fat grams and 23 protein grams.

Review: What's not to like? I'm a  huge margarita pizza fan so I figured i'd be a fan of this! The pasta really gets a lot of flavor from the garlic mix, and the tomatoes came out super juicy and cheesy. Just make sure to use large ones so you have enough surface for the cheese to go on! We thought this one reheated well, too. The tomatoes weren't as crispy, but still good, and since the pasta had so much juice with the tomatoes and "sauce' it didn't dry out, always a must for reheating! This was also a 20 minutes or less recipe for sure - and another yummy meatless dish. To reduce the calories/fat, I'd suggest using 2.5 or 3 oz. of mozzarella instead, I don't think it would be missed! I would definitely leave the olive oil at this level though.

Spinach and Ricotta Pizza

Spinach and Ricotta Pizza
Recipe adapted from Cooking Light
Makes 4 Servings

16 oz. Trader Joe’s plain pizza dough
Cooking spray
1 tbsp extra-virgin olive oil
3/4 cup low-calorie spaghetti sauce
2 tbsp grated, full-fat Parmesan cheese
1 cup spinach leaves
1 tsp minced garlic (from jar; or grate a bulb of roasted garlic)
100 grams fresh, full-fat mozzarella cheese
85 grams fat-free ricotta cheese
2 medium-sized tomatoes, sliced

Remove pizza dough from refrigerator, cut open bag and let stand at room temperature for at least 30 minutes. Preheat oven to 500 degrees. Coat pizza pan with cooking spray. Spread dough on pan. Brush evenly with oil. Spread sauce evenly over dough. Sprinkle with Parmesan; top evenly with spinach and garlic. Sprinkle mozzarella over spinach. Spoon teaspoonfuls of ricotta over mozzarella. Bake at 500° for 4 minutes. Turn, and bake for 6 more minutes, or until crust browns (keep your eye on it!). Remove from oven and carefully add tomato slices. Let stand for 5 minutes before serving.

Nutritional Information: 416 calories, 56 carbs, 14 fat grams and 16 protein grams.

Review: Awesome - broiling pizza is genius - more crispy but not too crispy. The spinach was a nice add as was the garlic. The olive oil went a long way, and each bite tasted juicy. Austin (our tomato grower) suggests that this not be made in the off season. Since tomatoes are the star of the recipe, definitely go with fresh, in-season tomatoes - so just make it while it's hot! The cheeses blended well, and that tiny bit of Parmesan still made an impact. We will absolutely be making this one again - may add fresh basil next time but honestly, it didn't need anything else!

Individual serving = yummmmm!

Sausage, Tomato and Argula Pasta

Sausage, Tomato and Argula Pasta
Recipe adapted from For the Love of Cooking
Makes 6 Servings

1 tsp olive oil
5 turkey Italian sausages, removed from casings
3 tsp minced garlic, jarred
1 cup chicken broth
1 tsp dried oregano
1 ½ cups grape tomatoes
1 ½ cups arugula
3 oz. fresh mozzarella, rolled into small balls
Sea salt and black pepper, to taste
12 oz. pasta, cooked per instructions

Heat olive oil in a large skillet over medium high heat. Remove sausage from casings and form into small balls. Place balls into the skillet and cook for 4-5 minutes. Add minced garlic and tomatoes then stir constantly for 1 minute. Add the chicken broth, oregano, salt and pepper. Break up a few of the tomatoes with the spatula. Cook for 8-10 minutes while pasta cooks.
Drain pasta and add to sauce, toss to coat. Add arugula and balls of cheese then serve immediately.

Nutritional Information: 373 calories, 43 carbs, 12 fat grams and 24 protein grams.

Review: This dish packs SO much flavor and is really filling. I love the addition of argula for color, and the cherry tomatoes were great, too. Do be careful breaking up the tomatoes - don't wait to get a squirter and wind up with tomato juice all over you! This one reheated well, too - which made me happy because i'm always nervous heating up lettuce you know? But it meshed well in here and I wouldn't make this dish without the arugula. I also liked the idea of sausage balls and cheese balls - I ended up just throwing the sausage in more roughly (no perfect balls) but will do that next time. I did like the add the little cheese balls made though. Great, quick, filling recipe - good for a weeknight!

full dish in pan while I stirred it - almost looks plain but the sauce had a lot of flavor. I love how much chicken broth can enhance a dish!

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna
Recipe adapted from a For the Love of Cooking recipe and a Self Magazine recipe
Makes 4 Servings

½ pound tomatoes, cut in ¼ inch slices
½ pound zucchini, cut in ¼ inch slices
½ pound yellow squash, cut in ¼ inch slices
½ red bell pepper, cut in 1-inch strips
½ yellow or green bell pepper, cut in 1 inch strips
¼ pound mushroom caps, cut in ¼ inch slices
1 tsp salt
1 tbsp minced garlic
2 tsp olive oil
2 - 4 tbsp fresh basil, chopped
1 to 1 ½ cups spinach
1/2 tsp dried oregano
Salt and black pepper, to taste
400 grams fat-free ricotta cheese
1 egg
2 tbsp parmesan cheese
6 no-boil lasagna noodles
130 grams mozzarella cheese, shredded (divided)
3 cups low-calorie spaghetti sauce (1 28 oz. jar)

Preheat oven to 475. Toss tomatoes, zucchini, squash, peppers, mushrooms, salt, garlic and oil in a bowl. Place vegetables on a baking sheet coated with cooking spray. Spray cooking spray over top of vegetables. Roast for 22 minutes, until golden brown. In a medium-sized bowl, add ricotta, egg, 60 grams of mozzarella cheese, parmesan cheese, oregano, basil, salt and pepper. Combine until mixed thoroughly. Layer an 8 x 8 inch baking pan with one cup spaghetti sauce. Lay two noodles on top. Spread half of ricotta mixture on the noodles. Then spoon half of vegetable mixture on top and finish by layering on spinach leaves. Repeat with one cup sauce, two noodles, remainder of ricotta mixture, remainder of vegetable mixture and remainder of spinach leaves. Top with last two noodles. Then top with remaining sauce and remaining 70 grams of cheese. Bake covered** in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes.

**This really fills the dish, so make sure you spray the foil with nonstick cooking spray and place spray-side down over the top so that it doesn't stick to the cheese.

Nutritional information: 423 calories, 48 carbs, 13 fat grams and 29 protein grams.

Review: Seriously? I've never made this before?! What?! Loved it. Austin said it was fantastic, and he didn't miss the meat. It was a perfect blend of veggies and cheeses - it was OOZING cheese - fantastic. I loved the roasted veggies, too. It really added so much to this dish (over sautéing them, I think!). Next time, I could see myself doubling the veggies, then using half over quinoa and then half for this lasagna - I would just hate to not roast more now that I now how awesome they come out! And while this does occupy your oven for a bit of time between the roasting and cooking, if you're pre-cooking other meals you could easily be cooking on the stove or in a slowcooker, or prepping for your other meals on the cutting board!

pic of whole pan

Sausage and Spinach Breakfast Pie

Sausage and Spinach Breakfast Pie
Makes 6 Servings
Adapted from Healthy Cooking Magazine

1 frozen deep dish pie shell
½ pound Italian Turkey Sausage links, casings removed
1 cup egg substitute
1 package frozen chopped spinach, squeezed and dried
½ cup mozzarella cheese, grated (60 grams)
½ cup cabot 75% reduced fat cheese, grated (60 grams)
¼ cup fat-free ricotta cheese (78 grams)
1/8 tsp pepper

Defrost pastry shell for 10 minutes while oven preheats to 375. Leave pastry shell in foil pan, but poke holes in the bottom of the shell (do not go through foil). Bake at 400 for 4 minutes. Remove foil and bake 4 minutes longer. Remove from the oven. Reduce heat to 375. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. In a large bowl, whisk eggs, spinach, cheeses, pepper and sausage. Pour into crust. Place high on a baking sheet. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Nutritional Information: 292 calories, 32 carbs, 9 fat grams and 21 protein grams.

Review: We loved this. It really tasted SO bad for you - the pie crust did this I think, but it congealed so nicely, the sausage added nice heat, and the cheeses made the eggs taste "real" if that makes sense. It really blended well and was a great pie. It also reheated VERY well - tasted almost as fresh as the first time. When I bought the pies they came with two, so I hope to try another blend with ham or turkey, or maybe even a Mexican-inspired one with salsa and/or beans. Very exciting to just put items into a pre-made pie! I recommend trying this recipe, or your own variation.

One Serving

Mushroom and Sausage Stuffed Shells

Mushroom and Sausage Stuffed Shells
Recipe adapted from For the Love of Cooking
Makes 4 Servings

2.5 links of Italian turkey sausage (1/2 pound), removed from casings
8 oz white button mushrooms, sliced
1/2 cup sweet yellow onion, diced finely
2 tsp minced garlic
½ tsp nutmeg
¾ cup fat-free ricotta cheese (186 grams)
1 egg, beaten
60 grams mozzarella cheese, shredded, divided
2 tbsp reduced fat Parmesan cheese
1/2 cup of fresh spinach, chopped
2 ½ cups low-calorie spaghetti sauce
16 jumbo pasta shells, cooked per instructions
Salt and pepper to taste

Preheat the oven to 375. Heat a large skillet over medium heat. Once hot, add sausage and cook until crumbled. Remove from heat. Add mushrooms and onions then sauté until brown, 5-6 minutes. Add garlic and continue to cook, stirring constantly, for 1 minute. Remove from heat and mix with sausage. In a large bowl combine ricotta, 1 oz. mozzarella, Parmesan, the egg, spinach, nutmeg, salt and pepper, to taste. Mix thoroughly then add the sausage mixture. Pour 1 ¼ cups of spaghetti sauce in the bottom of a baking dish that has been coated with cooking spray. Place the 16 cooked shells in the pan. Stuff each shell with the mixture. Pour remaining sauce over the stuffed shells. Cover with foil and bake for 30 minutes. Remove foil and top with remaining mozzarella. Bake for 3-5 minutes.

Nutritional Information (4 shells): 441 calories, 49 carbs, 14 fat grams and 32 protein grams.

Review: AMAZING. New favorite Italian recipe. Seriously. Just the right amount of food, great mixture of cheese, the mushrooms and garlic gave it extra bite and texture and the spicy sausage was perfect - added a lot of flavor for not a lot of calories. This was a an easy recipe to put together and will DEFINITELY be made again! I'm so excited that I tried these and while I loved my last stuffed shells recipe (with 96/4 ground beef and frozen spinach), this spicy Italian turkey sausage and fresh spinach mixture blew that one out of the water. For real! I hope you try this and love it!

one serving

Tuscan Macaroni and Cheese Bake

Tuscan Macaroni and Cheese Bake
Recipe adapted from Mel’s Kitchen Café
Makes 4 Servings

3 links Italian chicken sausage, diced and cooked for 4-5 minutes until heated
7.5 oz. elbow macaroni
6 oz. fat-free cream cheese, softened
80 grams shredded mozzarella cheese
1 tbsp light butter
1 tbsp flour
1 tsp sage
¼ tsp thyme
½ tsp salt
1/8 tsp cayenne pepper
1 ¼ cups fat-free milk
1 tomato, sliced thinly
4 tbsp Kraft parmesan cheese

Preheat oven to 350. Cook macaroni according to package directions but undercook by 1-2 minutes since it will continue baking. In a large bowl, combine sausage, pasta, cream cheese and mozzarella cheese. In a small bowl, mix flour and spices together. In a medium saucepan melt butter, then whisk in flour and spices. Allow the flour/butter mixture to cook without browning for about 30 seconds while whisking/stirring. Slowly add the milk and stir until slightly thickened, this may take 5-6 minutes. Stir constantly to prevent scorching on the bottom of the pan. When slightly thickened, pour milk mixture over pasta mixture and mix well. Pour into an 11x7-inch lightly greased casserole dish. Bake for 35 minutes. Remove cover and add tomato slices on top then sprinkle parmesan cheese on top and bake for another 10 minutes uncovered.

Nutritional Information: 456 calories, 52 carbs, 14 fat grams and 32 protein grams.

Review: We really liked this one! It was my first time cooking with fat-free cream cheese so I was a bit nervous, but loved the mix it made with the mozzarella cheese, and the milk sauce/mixture helped ensure that nothing was too dry. I also like the spices that the Italian chicken sausage added. If anything next time I may consider saving some mozzarella cheese for the top as the parm isn't very melty/pretty. All in all, I liked the bake, thought it was quick/easy to put together and it made a lot of food and is very filling!

full dish

Cheesy Chicken Lasagna

Cheesy Chicken Lasagna (next time Cheesy Chicken Pasta Bake)
Adapted from a Real Mom Kitchen recipe
Makes 6 servings

2 12-oz. cans evaporated milk
1 (1 oz) package dry ranch dressing mix
24 oz. cubed, cooked, chicken
1/8 tsp pepper
12 no-boil lasagna noodles (next time 7.5 oz. barilla macaroni)
3.5 oz. 75% reduced fat cheddar cheese, grated
75 grams fresh mozzarella cheese, grated

Combine evaporated milk and Ranch dressing in a 3-quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes, stirring frequently. Layer: 4 lasagna noodles, chicken sauce, ½ cup cheese, 4 lasagna noodles, chicken sauce, 4 lasagna noodles, remaining cheese in 9×13 pan sprayed with nonstick cooking spray. Next time, cook pasta per box instructions then mix together all ingredients except for cheese. Wait and add cheese after 30 minutes. Bake covered at 375 for 30 minutes. Uncover and bake for 15 minutes.

Nutritional Information: 488 calories, 38 carbs, 14 fat grams and 47 protein grams.

Review: I really like the filling - the evaporated milk added a lot to this dish - it almost tenderized the chicken and mixed with the ranch it had a great flavor. I will say that I was NOT happy with how the top layer of the lasagna came out - too tough. I made notes above about what i'm going to do next time (make it more of a pasta bake instead of a lasagna so it cooks more evenly. I think this will make a huge difference.

Chicken Brushetta Bake

Chicken Brushetta Bake
Recipe adapted from a Lauren’s Kitchen recipe (from Stovetop)
Makes 4 Servings

1 can (14-1/2 oz.) diced tomatoes, undrained
1 package stove top stuffing mix for chicken
1/2 cup water
1 tsp minced garlic
18 oz. chicken
1 tsp. dried basil leaves
1 oz. fresh mozzarella, grated
2 oz. Cabot 75% reduced fat cheddar, grated

Heat oven to 400°F. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened. Spray a square baking dish with nonstick cooking spray. Put raw chicken on bottom, then stuffing mix. Press until flat, then top with cheeses and basil. Bake 30 minutes or until chicken is cooked through.

whole dish - 4 servings

Nutritional Information: 396 calories, 38 carbs, 7 fat grams and 41 protein grams.

Review: LOVED. Great mix and I never cook with stuffing so it was fun to use a new starch. The mix came out tasting a lot like brushetta, and I loved that it called for so much cheese, but was still so relatively low calorie. It was filling too - and the chicken layer at the bottom was moist. I love cooking chicken in the bottom of a casserole - genius. We'll be making this one again for sure -Austin was a fan, too.

Upside Down Pizza

Upside Down Pizza
Recipe adapted from an allrecipes.com recipe
Makes 6 Servings

Ingredients
1 pound 96/4 ground beef
½ cup onion, chopped
2 tsp minced garlic
2 cups jarred low-calorie spaghetti sauce
125 grams (a little over 1 cup) fresh mozzarella cheese, grated (divided)
½ cup grated Parmesan cheese, grated (divided)
1 (8 ounce) light crescent rolls
¼ tsp Italian seasoning
¼ tsp red pepper flakes
Salt to taste
1 egg white
Dried basil for garnish


Preheat oven to 350 degrees. Heat oil in a large pan. Add garlic and stir constantly for 30 seconds. Add onions and continue stirring for 2-3 minutes until translucent. Add beef, Italian seasoning and red pepper flakes, and cook, stirring every few minutes, until beef is no longer pink, 6 – 8 minutes. Once done, add spaghetti sauce and stir. Add salt if desired. In a 9x13 inch baking dish, spread a layer of sauce. Top with half of the mozzarella and half of the parmesan cheese. Add remainder of sauce then remainder of cheeses. Top with crescent rolls, pinching seams together. Brush egg white on top. Bake for 25 minutes, or until the top is brown. Sprinkle with dried basil as garnish.

Full pan cut and ready to eat - 6 servings

Nutritional Information: 367 calories, 24 carbs, 18 fat grams and 29 protein grams.

Review: We loved it! I was a little worried about crescent on top and truth be told I probably could have closed the seams better, but I was ready to stick it in the oven and try it! The sauce mix with the layered cheeses was really good - almost tasted like a parmesany spaghetti. And the breaded top added a lot to it - the crescents really baked up when on top, whereas i'm sure if they were on bottom it would have been much less doughy. We really liked it and wouldn't change it a bit - i'm glad I added the red pepper flakes and seasonings - the extra heat made it even more appealing!

Tomato and Mozzarella Sammy

Picture coming soon!

Tomato and Mozzarella Sammy

Makes 1 Sandwich

2 basil leaves, finely diced

2 slices of Nature's Own wheat bread

1/4 tsp olive oil

2 slices of tomato

2 tsp light butter

1 tsp minced garlic, jarred

2 tbsp low-calorie spaghetti sauce

55 grams fresh mozzarella

Turn George Foreman on to heat up. Spread butter on one side of each piece of bread. Place butter side down in grill, then quickly add sauce, cheese, tomato, basil and a drizzle of olive oil. Top with second piece of bread (butter out) and close the lid. Heat for 4-5 minutes until desired crispiness.

Nutritional Information: 301 calories, 25 carbs, 16 fat grams and 20 protein grams.

Review: LOVE this sammy. Great flavor and love the fresh basil and tomatoes. The addition of butter and olive oil makes it taste very bad for you! For extra calories/protein - consider adding turkey pepperoni slices!

Crockpot Pizza Soup

Recipe from A Year of Slow-Cooking’s
Crockpot Pizza Soup
Makes 4 Servings

1 jar (14 oz) of Ragu pizza sauce
3 empty jars full of water
1 cup green bell pepper, seeded and chopped
1/2 red onion, chopped (1 cup)
1 cup sliced mushrooms
1 whole tomato, diced
2 already-cooked Italian chicken sausage links, diced
20 sliced turkey pepperoni, sliced in quarters
1 tsp dried basil
1 tbsp dried oregano
6 oz. mini farfalle pasta
60 grams shredded mozzarella cheese (to add later; divided into 4 15-gram toppings)

Wash and prepare veggies. Dump them into the crockpot. Cut sausage and pepperoni into small pieces and add to crockpot. Add basil and oregano. Pour in pizza sauce, and follow with three empty jars of water. Stir, cover and cook on low for 6 hours. After six hours, add dry pasta, and turn to high for 20 minutes or until pasta softens. Top with shredded mozzarella cheese.

Nutritional Information: 338 calories, 47 carbs, 17 protein grams and 9 fat grams.

Review: I thought it was SO good – I’m a definite fan!! (and so are Austin and Devon!). If anything, next time I’ll add salt, maybe 5 oz. instead of 6 in pasta, and add more pepperoni! Still though – loved it!

Lasagna Soup

Lasagna Soup
Recipe adapted from Real Mom Kitchen.
Makes 4 Servings below (or 6 servings if you want to add garlic croutons or a side of bread to take up the calories)

1 lb 96/4 ground beef
½ cup onion, chopped
½ cup green bell pepper, chopped
2 ½ tsp minced garlic
1 tsp thyme
1 tbsp light brown sugar
1 32-ounce box fat-free chicken broth will reduce next time (note below)
2 14.5- ounce cans petite diced tomatoes
2 8-ounce cans tomato sauce
2 tsp Italian seasoning
½ teaspoon salt
4 oz. mini farfalle pasta, uncooked
¼ cup of parmesan cheese
60 grams shredded mozzarella cheese, divided

In a large Dutch oven, combine beef, onion, bell pepper and garlic. Cook over medium heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well. Stir in thyme, brown sugar, broth, tomatoes, tomato sauce, Italian seasoning and salt. Bring to a boil, then reduce heat and simmer 20 minutes. In the meantime, cook pasta according to package directions in a separate pan. Drain. Add cooked pasta to soup and stir in Parmesan cheese. Top each bowl of soup with shredded mozzarella.

Nutritional Information (for each serving above as 4): 430 calories, 47 carbs, 10 fat grams and 37 protein grams.

Review: Loved it! Great flavor and VERY filling. I will say that, for me, it was too soupy for 4 servings (probably great if you did 6 but that would be too low calorie for me). So next time I would cut the chicken broth in HALF to 16 oz. broth. If I did 6 servings, I would add garlic croutons like Real Mom Kitchen suggested to take it up!