1 Tube Pillsbury pizza dough (I used Great Value)
1 can of condensed cream soup (I used Great Value Broccoli Cheese soup)*
1 (16oz) frozen baby broccoli florets, thawed
2 cups cubed left over ham
1 cup shredded sharp cheddar cheese
Unroll pizza dough onto a 13″X9″ nonstick baking sheet. Allow to slightly rise and spread out dough to fit the baking sheet. (I usually repeat this step a few times until the dough completely fills the baking sheet.) Preheat oven to 400 degrees F. In a large mixing bowl combine soup, broccoli and ham. Spread mixture down center of dough. Top with cheese. Fold along sides of dough over filling and pinch to seal. Pinch short sides to seal. Bake 20 minutes until dough is golden brown. Slice into 4 servings.
* You can use a lower fat soup to cut some calories.
I MADE THESE STUFFED PEPPERS GLUTEN FREE BY SUBSTITUTING QUINOA FOR ORZO!
4 large red peppers, halved lengthwise, seeded and cored
1 ½ cups quinoa
28 oz can diced tomatoes
1 cup pitted black olives, halved
8 oz feta cheese block, crumbled
1 ½ lbs chicken breasts, grilled and cut into bite-sized pieces
½ cup Kraft Greek Dressing with Feta and Oregano
Coat 13” X 9” baking dish with non-stick spray. Place pepper halves in bottom. Cook quinoa according to directions. In large bowl, combine quinoa and next three ingredients. Meanwhile, grill chicken, cut up and add to quinoa mixture. Drizzle Greek dressing over top and mix well. Stuff peppers. Bake 350 degrees F 40-50 minutes.
*Feta crumbles are likely fine but some sources say they may have wheat starch added to prevent clumping. Kraft uses potato starch in their shredded blends.
1 lb fresh asparagus
1/3 c butter
2 tsp lemon juice (real lemon juice if possible)
1/2 tsp dill seed (FRESH DILL MINCED is even better)
1/4 tsp sea salt
1/4 tsp black pepper
Clean asparagus and cut off tough ends. I use an old foil tin (like a pie crust tin) and lightly coat with non-stick spray. In the last 3-4 minutes of grilling my fish, I add the asparagus in its tin and grill until tender crisp. In a small serving bowl I melt the butter (covered with waxed paper) in the microwave (20-30 seconds) and add lemon juice and spices. Drizzle over asparagus and serve!
29 oz can diced tomatoes
2 garlic cloves, minced
1 pkg (about 6 oz) of your favorite stuffing mix
3 large (about 1 1/2 lbs) white fish fillets (I used tilapia)
1 tsp basil
1 cup shredded Italian blend cheese
Preheat oven to 400 degrees F. Place tomatoes with liquid in medium bowl. Add garlic, stuffing mix and 1/4 c water; stir until stuffing is moistened. Set aside. Coat 13″ X 9″ baking dish with non-stick spray and place fish in bottom. Sprinkle with basil and cheese (I also sprinkled a touch of red pepper flakes for some zing). Top with stuffing mixture.
Bake uncovered 30-45 minutes.
It was too windy to cook on the grill outdoors so I made this as an alternate plan. It was even better since it didn’t make the house smell like fish at all!
I SERVED THIS WITH ASPARAGUS WITH LEMON DILL BUTTER (LOOK FOR THE RECIPE COMING SOON!)
TRY TO WORK FISH IN TO YOU DIET SEVERAL TIMES EACH WEEK!!
GREAT WITH MY VEGETARIAN SWEET POTATO AND BLACK BEAN CHILI!!
4 (10 INCH) FLOUR TORTILLAS (WHOLE WHEAT TORTILLAS COULD ALSO BE USED!)
1 CUP SHREDDED CHEESE*
1 CUP DICED GREEN PEPPER**
1 CUP DICED ONION***
1 TBSP BUTTER – OR USE NON-STICK SPRAY TO CUT FAT
TOP ONLY 1/2 OF EACH TORTILLA WITH 1/4 CUP CHEESE, PEPPER AND ONION. FOLD TORTILLA IN HALF. HEAT BUTTER IN LARGE SKILLET OR COAT SKILLET WITH NON-STICK SPRAY. BROWN QUESADILLA 3-4 MINUTES EACH SIDE. COOL AND CUT INTO BITE SIZED PIECES THEN KEEP WARM UNTIL SERVING.
* SHREDDED CHEDDAR, ITALIAN BLEND, JALAPENO JACK, ETC… CAN BE USED
**TRY RED, YELLOW, OR ORANGE PEPPERS OR A MIXTURE
***TRY SWEET VIDALIA, RED, OR GREEN ONIONS
OTHER ADDITIONS: FROZEN CORN (THAWED), A LIGHT SPREAD OF SALSA, SUNDRIED TOMATOES (AVOID OIL PACKED – CUT UP), BLACK BEANS, ROASTED RED PEPPER STRIPS.
2 medium-large sweet potatoes, washed and diced (peel, optional)
1-2 hot peppers of your choice, diced
2 large onions, diced
4 cloves garlic, minced
1 cup water
2 (15-ounce) cans black beans, rinsed
1 (28-ounce) can diced tomatoes
1 (10.75 oz) can condensed tomato soup
4 teaspoons lime juice
1-2 teaspoons sugar
2 tablespoons chili powder
4 teaspoons ground cumin
1/2 teaspoon ground chipotle chile (see Note)
1/4 teaspoon salt
1/2 cup chopped fresh cilantro (optional)
Place first 10 ingredients in slow cooker and mix well. Cook on LOW 5 hours. Add all spices except for cilantro and cook 1 additional hour. Adding spices toward the end of slow cooking helps retain the spice’s flavor and vigor.
Serve with cilantro and a dollop of plain Greek yogurt (instead of sour cream – less fat and more protein) if desired.
*I might also serve over cooked brown rice, with tortilla chips or my quesadillas (Recipe coming soon!)
Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the spice section of most supermarkets or online at penzeys.com. I used a sprinkle of red pepper flakes instead.
Per serving: 307 calories; 6 g fat (1 g sat, 5 g unsat); 0 mg cholesterol; 51 g carbohydrates; 0 g added sugars; 12 g protein; 14 g fiber; 494 mg sodium; 947 mg potassium.
Nutrition Bonus: Vitamin A (213% daily value), Vitamin C (48% dv), Iron (32% dv), Folate (29% dv), Potassium (27% dv), Calcium (16% dv).