Artichoke Pizza

1 can (14 oz) artichokes, drained and chopped
1 can (2.25 oz) sliced olives, drained
1/2 (2 oz) grated Parmesan cheese, divided
1 lemon
1/3 cup mayonnaise
1 garlic clove, pressed
1 package (13.8 oz) refrigerated pizza crust
1 small tomatoe, thinly sliced or diced (whatever you prefer)
1 teaspoon Italian seasoning mix

1.  Preheat oven to 425F.  Chop artichokes.  Zest lemon to measure 1 teaspoon zest; finely chop zest.  In a small bowl combine artichokes, olives, 1/4 cup of cheese, lemon zest, mayonnaise, and garlic; mix well.

2.  Unroll pizza dough on pizza pan/stone shaping it into a circle.  Using a lightly floured roller, roll dough to the edge of the pan.  Spread artichoke mixture evenly over crust to within 1/2 inch of edge.  Thinly slice tomatoe or dice it.  Arrange tomato pieces over pizza; sprinkle with seasoning mix and remaining cheese. 

3.  Bake 20-25 minutes or until cheese is melted and crust is golden brown.  Remove from oven; let stand for 10 minutes. 

Calories: 120 per slice

I prefer to use a thin pizza crust.  This is one of my very favorite things to have for dinner.  It is very easy and quick to make and is yummy!

Hawaiian Haystacks

Start to Finish: about 30 minutes

2 cans cream of chicken soup
1 cup chicken broth
2 cups cooked, chopped, chicken
4 cups cooked rice
1 can chow mein noodles
3 med tomatoes, diced
1 (20 oz) can pineapple tidbits, drained
1 cup grated cheese
1/2 cup coconut
1 can sliced olives, drained

Combine soup and broth in a sauce pan to make gravy.  Stir to blend and add the chicken and heat to almost boiling.  Prepare all the toppings, and cook the rice.   Serve gravy over rice, and add toppings as desired.  Enjoy!

This is a really good but quick recipe for Hawaiian Haystacks.  When at home I like to grill my chicken so that it tastes really good, versus boiling it.  You can prepare it however you want though.  I've made this a lot camping as well, and it's just as yummy there.  I hope you like it!

California Wraps

It's that time of year again, softball season!  I don't know about you, but this time of year starts out to be really crazy for my family.  This is a great and quick dinner for those nights that you are out running (like the ball park perhaps?).  You can make these ahead and pack a little picnic, or enjoy them at home.  My sister and Ryan both gave these an 8 or 9.  For a low calorie wrap, they are delicious!

Prep Time: 20 minutes

240 calories

1 large tomato, diced

6 tablespoons thinly sliced green onions with tops

1 medium ripe avocado, seeded *(see notes)

1 tablespoon reduced-fat sour cream

1/2 teaspoon lemon juice

1/8 teaspoon salt

6 (8-inch) fat-free tortillas

6-12 large lettuce leaves

8 ounces thinly sliced reduced-fat deli smoked turkey

1 package (4 ounces) salad sprouts

6 tablespoons shredded reduced-fat cheddar cheese

1.  Dice tomato and slice the green onions.  Using an avocado peeler, cut avocado in half lengthwise; remove seed and cut flesh away from skin.  Place avocado in a bowl and mash.  Stir in sour cream, lemon juice, and salt.

2.  Using a scoop, top each tortilla with a level scoop of avocado mixture; spread to within 1/4 inch of edge using a spreader.  Cover with one or two lettuce leaves, pressing lightly.  Place one slice of turkey over lettuce.  Top evenly with 1/2 cup of sprouts; sprinkle with 2 tablespoons tomato and 1 tablespoon each green onion and cheese.

3.  Roll up each tortilla tightly.  Cut each wrap diagonally in half with knife.

* If desired, you can use 1 container (6 ounces) of avocado dip instead of a fresh avocado.  I like to use the Lighthouse, avocado dip, with mild jalapenos.  It gives this just the right amount of kick.

* Wraps can be prepared in advance.  Wrap tortillas individually in plastic wrap and place in fridge for us to 3 hours. 

Deviled Eggs

Makes 12

6 hard boiled eggs (large)

3 Tablespoons of mayo

1 Tablespoon of sugar

1 teaspoon of mustard (honey mustard is good as well)

1 teaspoon of vinegar

salt and pepper to taste

paprika (optional)

For easier peeling use older eggs near the SELL BY date, fresh eggs are harder to peel.

To boil eggs, place them in enough cold water to cover completely, bring to a rolling boil over high heat.

Reduce to medium heat and cook for 12 more minutes. 

Promtply chill by placing in a bowl with cold water and ice.  This keeps the yolks a bright yellow.  Keep adding ice as necessary.  Rapid chilling will prevent the green ring to appear on the yolk.

Remove shells from eggs, and halve them lengthwise with a knife. 

Carefully remove yolks, and place in a bowl.

Mash yolks with a fork, and add remaining ingredients.

Very carefully spoon mixture back into egg white halves.  Garnish with a light sprinkling of paprika.

These are very yummy!  I hope you enjoy!

"Healthy" Chili

Prep Time: 5 min
Start to Finish: 15 min
Makes: 2 servings
82% less sodium~37% less sugar~270 calories

1 cup water
1 (14.5 oz) can of no-salt added diced tomatoes
1 cup no-salt added black beans, rinsed and drained
1 cup chopped onion
1/4 cup no-salt tomato paste
1 tablespoon chili powder
1/4 teaspoon ground cumin
1/4 cup reduced fat shredded cheese

1.  In a medium saucepan, combine: water, un-drained tomatoes, beans, onion, tomato paste, chili powder, and cumin.  Bring to boiling; reduce heat.  Simmer, covered for 10 minutes.  Ladle into bowls and if desired sprinkle with cheese.

I have a lot of chili recipes, and though this one is not my favorite of them all, it is a quick and easy dinner, and is pretty good.  I would give it like a 7 probably.

"Healthy" Spinach Artichoke Dip

aPrep Time: 15 min
Start to Finish: 45 min
Makes: 10 servings (1/4 cup each)
50% less fat~50% less sat fat~36% fewer calories~120 calories

4 cups lightly packed fresh spinach leaves (4 oz)
1 package (8 oz) 1/3-less-fat cream cheese (Neufchatel), softened
1/4 cup reduced fat mayonnaise
4 tablespoons shredded Parmesan cheese (1oz)
1/4 cup fat-free milk
2 cloves garlic, finely chopped
1 teaspoon dried basil leaves
1 can (14 oz) artichoke hearts, drained, chopped
Baguette slices, if desired
Assorted raw vegetables, if desired

1.  Heat oven to 350F.  Spray 1-quart shallow glass baking dish with cooking spray.

2.  Place spinach in microwavable casserole dish; add 1/4 cup of water.  Cover; microwave on high for 2 minutes.  Drain well, pressing spinach with paper towels to remove excess liquid.  Chop spinach.

3.  In large bowl, beat cream cheese with spoon until smooth.  Beat in mayonnaise, 3 tablespoon of the Parmesan cheese, milk, garlic, and basil until well blended.  Stir in spinach and artichokes.  Spread evenly in baking dish.  Sprinkle with remaining tablespoon cheese.

4.  Bake 20 to 25 minutes or until heated through.  Serve with baguettes or raw veggies. 


This is just as good as the non healthy version.  Totally worth a try!

Mexican Lasagna

Prep Time: 40 min

Start to Finish: 1 hr 10 min
Makes: 8 servings
300 calories per serving

1 lb boneless, skinless, chicken breasts cut into strips
1 large onion, halved and cut into thin wedges
1 large clove garlic, finely chopped
2 cups (16 oz) fat-free ricotta cheese
1 cup (8 oz) reduced-fat sour cream
1 can (4 oz) chopped green chilies
1/2 cup chopped, fresh cilantro (if desired)
2 teaspoons ground cumin
1/8 teaspoon salt
2 cups salsa
8 corn tortillas (6-inch in diameter), cut in half
1 1/4 cups shredded low fat Monterey Jack cheese (5 oz)



1. Heat oven to 350F. Spray 13X9 inch rectangular baking dish with cooking spray.

2. Spray large skillet with cooking spray; heat over medium heat. Add chicken; cook and stir 5 minutes or until no longer peak. Remove to medium bowl. Wipe skillet clean with paper towel. Spray with cooking spray. Heat over medium heat. Add onion and garlic. Cover and cook, stirring occasionally, 7 to 8 minutes or until lightly browned. Add to chicken bowl.

3. In another medium bowl, stir together ricotta, sour cream, green chilies, cilantro, cumin and salt.

4. Spread 1 cup of the salsa across the bottom of prepared baking dish. Arrange half of the tortillas evenly over salsa. Spread half of the ricotta mixture over tortillas. Top with half of the chicken mixture. Top with 1 cup of salsa and 1/2 cup of cheese. Repeat layering with remaining tortillas, ricotta mixture, and chicken mixture. Sprinkle with remaining salsa and 3/4 cup of cheese.

5. Bake 30 minutes or until heated through. Loosely cover with foil if the cheese brown too quickly.

Ryan and I both really like this one. It is one of my new favorites, especially for low calorie.  I have used reduced fat-free flour tortillas instead of corn, and I also have just put in a little bit of cilantro flake seasoning.