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!

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!

Pepperoni Pizza Cups

Pepperoni Pizza Cups
Recipe adapted from For the Love of Cooking

Makes 12 appetizers or snacks

Cooking spray
1 tube of refrigerator biscuits
1 ½ cups low-calorie spaghetti sauce
4 oz. 50% reduced fat Cabot cheese, shredded
24 turkey pepperoni slices
30 grams Parmesan Cheese, shredded
dried oregano
dried red pepper flakes

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. Spoon 2 tbsp sauce into each cup. Top each with 2 slices of pepperoni, 10 grams cheddar cheese, 3 grams Parmesan cheese, and oregano and red pepper flakes. Bake for 15 minutes or until the crust is brown.

Nutritional Information (per cup): 140 calories, 15 carbs, 7 fat grams and 5 protein grams.

Review: Perfection in a cup! I love the biscuit bites and know these will become a standard, fabulous little snack, much like the big pigs in a blanket. You could toss anything in here, but I loved the simple pepperoni, cheese and sauce mix. They were also SO easy - it took me about 5 minutes to assemble - the same time it took the oven to preheat. They tasted well reheated, too. Can't wait to make these again!

pan of yumminess

Greek Pasta Salad

Greek Pasta Salad
Makes 4 Servings

Dressing:
2 tbsp olive oil
1 tbsp lemon juice
¾ tbsp red wine vinegar
1 tsp oregano, dried
¼ tsp basil, dried
1 tsp minced garlic, jarred
¼ tsp salt
¼ tsp pepper
½ packet splenda
1 oz. fat-free feta cheese
1 oz. fresh tomatoes, diced

Other:
1 oz. fat-free feta cheese
8 oz. pasta, small shape
3 oz. fresh tomatoes, diced
2-3 cups spinach

Optional:
1 cucumber, deseeded and diced
1 green bell pepper, diced
30 Hormel Turkey Pepperonis, quartered

Cook pasta per package instructions. Drain and set aside. Combine all ‘dressing’ items in a blender or food processor. Mix pasta with ‘other’ ingredients – feta cheese and tomatoes. Add ‘optional’ ingredients if desired. Toss with now-blended dressing. Serve on a bed of spinach.

Nutritional information (without pepperonis): 293 calories, 46 carbs, 8 fat grams and 11 protein grams.

Nutritional information (with pepperonis): 324 calories, 46 carbs, 10 fat grams and 11 protein grams.

Review: I think this one tasted best right after we made it. When we reheated it, it was a little bit dry. Probably because I didn’t use more oil. I added tomatoes in to the dressing part, and think it will improve the dryness. Or, I would suggest adding a 1/4 cup of nonfat Greek yogurt (like Fage). Regardless, this was a great, flavorful recipe – I love the dressing and it’s a super colorful and tasty dish. I think it’s going to make a great spring and summer staple around our casa. The pepperonis can be a fun add on, but of course no biggie to keep it meatless, which is what we're moving toward doing 1-2 days per week at our place!!

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!

Pepperoni Pitza

Pepperoni Pitza

Makes 1 Serving

1/4 cup low-calorie spaghetti sauce

1 large Trader Joe's pita (about 8" or 220 calories)

1/2 tsp olive oil

1/8 tsp red pepper flakes

1/4 tsp minced garlic, jarred

28 grams fresh mozzarella (1/4 cup)

10 grams fat-free feta cheese (1 1/2 tbsp)

6 turkey pepperonis

Set oven to broil. Spray pan with nonstick cooking spray and set pita on it. Use rubber brush to spread olive oil on pita top evenly. Add sauce and brush to even, then sprinkle with red pepper flakes and garlic. Top with mozzarella and feta, then add pepperonis. Broil for 7-9 minutes, keeping an eye on it to ensure it doesn't crisp (they cook fast).

Nutritional Information: 371 ccalories, 51 carbs, 10 fat grams and 16 protein grams.

Review: This recipe is truly an old standby. We used to make these on the medium-sized pitas but you had to have 1.5 pitas to be full. We've tried more sauce and less sauce, more olive oil and less olive oil. We used to cut the pepperonis into small pieces. Point being, we've found that the recipe above is the best for us (love the addition of garlic!) and that 6 pepperonis is plenty, and didn't want the extra step of making them smaller. If you like your pitza crispy, air on the side of 8 to 10 minutes - even if it looks a little brown on stop - still amazing. We like ours "medium" so we usually remove at 8 minutes.

Plain Jane Pepperoni Pizza

Plain Jane Pepperoni Pizza
Makes one personal pizza

4 oz. Trader Joe’s Dough
20 grams Cabot 75% reduced fat cheese
30 grams Fat-Free Feta Cheese
1/2 tsp olive oil
2 basil leaves, chopped
12 Turkey Pepperonis
¼ cup low-calorie spaghetti sauce

Preheat oven to 450. Roll out dough, smear it with olive oil and top it with sauce. Sprinkle red pepper flakes on sauce, then top with cheeses and pepperonis. Put in oven for 10 minutes. Add basil, then cook for another 2-3 minutes. Serve!

Nutritional Information: 430 calories, 54 carbs, 10 fat grams and 20 protein grams.

Review: Easy peasy my friends! Great flavor, hands-on ingredients and easy to put together - a keeper for sure!

Pizza Pasta Salad

Pizza Pasta Salad
Adapted from Cooking Light
Makes 2 Servings

2 oz. uncooked rotini pasta
3 oz. artichoke hearts (from jar), drained
1.5 oz. turkey pepperoni
1 oz. fat-free feta cheese
1 oz. fat-free mozzarella cheese
10 grape tomatoes, quartered
4 oz. roasted red peppers (from jar), drained
¼ cup Light Balsamic Vinaigrette Dressing (I used newman’s)
2 basil leaves, minced
1/8 tsp pepper
Optional: ½ cup mushrooms; ¼ cup green pepper; ¼ onion diced

Cook pasta; drain, rinse with cold water and place in bowl #1. In bowl #2, combine artichoke hearts, pepperoni, cheese and tomatoes. Stir in salad dressing, basil and pepper. Place roasted red pepper in blender; process until smooth. Add pepper mixture to pasta/bowl #1. Stir. Add pasta mixture to artichoke mixture and toss well. In bowl #3, combine lettuce, mushrooms, onions and green peppers. Toss. Add artichoke/pasta mixture to bowl #3. Toss well! Serve with pita (1 pita smeared with 1 tsp olive oil and sprinkled with rosemary and kosher salt baked for 5 minutes at 450 degrees).

Nutritional Information: 450 calories, 61 carbs, 13 fat grams and 26 protein grams (with pita). For You Low-Carbers: Without pita: 370 calories, 49 carbs, 11 fat grams and 26 protein grams. Without noodles AND pita: 270 calories, 28 carbs, 10 far grams and 22 protein grams.

Review: Great salad! Very flavorful with the pepperoni and balsamic. I also liked having it with the pita to dip in the dressing - yum! Yes, I’m the only person on earth who can make a salad with almost as many carbs as my fried rice recipe!! Haha I knew the noodles would push it over but didn’t realize how all of those veggies would add up – who knew??! Anyway – we loved it! Super filling and fabulous, definitely hit the spot. Can’t wait to make another salad and try more salad dressings. Speaking of – the dressing was GREAT – I’m a fan – I want more ASAP.

Pepperoni Pizza Muffins

Pepperoni Pizza Muffins
Makes 1 Muffin (one serving = 1.5 muffins or 3 halves)

1 Thomas English muffin
2 tbsp low-calorie spaghetti sauce
8 Slices Hormel Turkey Pepperoni
1 oz. Shredded Kraft Fat Free Mozzarella Cheese
Garlic Salt & Red Peppper Flakes

Split English muffin, and put 1 tbsp sauce on each half. Sprinkle lightly with garlic salt and red pepper, then top with cheese and place pepperoni on top (4 pepperonis per side – I cut mine up into 16 tiny pieces). Bake at 350 degrees for 12-14 minutes.

Nutritional Information: For two people, make 3 muffins (6 pieces) and each can have 3. For 3 pieces, it’s 283 calories, 6 fat grams and 40 carbs.

Four Cheese Pepperoni Pizza

Four Cheese Pepperoni Pizza
Makes 1 personal pizza

4 oz. Trader Joe’s Pizza Dough
½ tsp dried basil
6 Turkey Pepperonis
1 tbsp reduced fat parmesan cheese
28 grams fat-free feta cheese
2 tbsp Trader Joe’s Spaghetti Sauce
28 grams Trader Joe’Fresh Mozzarella
30 grams Fat-Free Ricotta Cheese

Preheat oven to 400. Spread out dough. Mix together sauce and ricotta; smear on dough. Then top with feta, mozzarella and pepperonis. Sprinkle with parmesan and basil. Bake for 10-12 minutes until cheese is melted.

Nutritional Information: 454 calories, 56 carbs, 11 fat grams and 23 protein grams.

Review: Um, loved it! Next time I may had 3 more pepperonis or maybe just some red pepper flakes. It could have used a bit more kick for me. SO good though! I definitely like the mix of ricotta and sauce - made the crust taste even better!

Calzone Supreme

Calzone Supreme
Inspired by For the Love of Cooking
Makes 1 Calzone (double, triple, etc. for more)

4 oz. Trader Joe’s Pizza Dough
6 tbsp Naturally Preferred Mushroom Pasta sauce, divided
25 g Fat-Free Mozzarella cheese, shredded
15 g Fat-Free Feta cheese
½ cup mushrooms, diced
1 Fresh basil leaf, chopped
10 baby spinach leaves, chopped
12 Hormel Turkey pepperonis, chopped
1 tsp olive oil
Olive oil flavored cooking spray
Red pepper flakes to taste

Preheat oven to 400 degrees. Spray pizza tray with olive oil. Roll dough out to form a 8” pizza and place on pizza tray. Spread 2 tbsp sauce over half the dough. Add 1 tsp olive oil and toppings (cheeses, mushrooms, pepperonis, spinach, basil, flakesl). Fold the other half of the dough over the toppings and carefully fold and crimp the ends of the dough so it's sealed. Use a knife to make a few slits on the top and spray with cooking spray. Place in the oven and cook for 20-22 minutes or until crisp and golden brown. Remove from oven and let rest for 2-3 minutes before slicing into wedges. Serve with 4 tbsp sauce for dipping.

Nutritional Information: 447 calories, 64 carbs, 9 fat grams and 20 protein grams.

Review: I thought the TJ’s dough was GREAT! Next time I’ll rub the olive oil on top instead of having it inside, I’ll use more red pepper and I may even sprinkle some garlic salt on top! Also - the guy at TJ's strongly encouraged you to let it sit out for 30 minutes before starting (less sticky; easier to work with). We loved them though! I think I’ll definitely keep the dough in the house and will be making pizzas and calzones a lot! My next one will definitely be veggie with lots of tomatoes and basil – woo!