This is the QUICKEST & EASIEST homemade BBQ Chicken Pizza you will ever make!

This is the QUICKEST & EASIEST homemade BBQ Chicken Pizza you will ever make!

This is the QUICKEST & EASIEST homemade BBQ Chicken Pizza you will ever make!

14oz refrigerated whole wheat pizza dough
4oz of breast meat from a store bought rotisserie chicken
4tbsp BBQ sauce – DIVIDED
1oz reduced fat shredded mozzarella cheese
1oz shredded Gouda
1-2 thin slices of red onion
1tsp olive oil
Fresh ground pepper
Flour (for working surface)
Fresh Cilantro for topping

Allow pizza dough to sit in package on counter for 30 minutes. Preheat oven to 425 degrees with baking sheet in the oven on the middle rack. Remove 4oz of breast meat from a store bought rotisserie chicken (this ended up being half the full breast) and shred it in a small bowl with 2 forks. Season with a little fresh ground pepper (salt if you choose) and then mix in 2tbsp of BBQ sauce – set aside.  Lightly flour a piece of parchment paper and stretch dough out to desired thickness, add more flour as necessary to keep it from sticking to hands/paper. Pierce several holes in the dough with a fork. Next using a pastry brush, cover the entire top surface of dough with 1tsp of olive oil. Using the same brush, add the remaining 2 tablespoons of BBQ sauce. Sprinkle the mozzarella/gouda cheese evenly over the dough. Top with shredded chicken and a little more fresh ground pepper. Slide parchment paper onto preheated baking sheet and bake 18-22 minutes or until crust is golden brown rotating a few times to ensure even cooking. Top with fresh cilantro after slicing.
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Stuffed Chicken Parmesan with pesto zucchini noodles! Quick, Simple & Low Carb with only 320 calories! Ready in less than 30 minutes.

Stuffed Chicken Parmesan with pesto zucchini noodles! Quick, Simple & Low Carb with only 320 calories! Ready in less than 30 minutes.

Stuffed Chicken Parmesan with pesto zucchini noodles! Quick, Simple & Low Carb with only 320 calories! Ready in less than 30 minutes.

Marcros: 320cal/9carb/16fat/37pro

5oz raw chicken breast
2tbsp of store bought pasta sauce – any flavor (I used a garlic infused pasta sauce)
(You could make your own w/2tbsp plain tomato sauce, 1/4tsp Italian seasoning/1/8tsp minced garlic)
14grams of reduced fat shredded mozzarella cheese
5grams grated parmesan cheese
1tbsp jarred pesto sauce
5oz of zucchini – spiralized with the Paderno Spiralizer
2 fresh basil leaves – chopped
1/8tsp Italian seasoning mix
Salt/Pepper

Preheat oven to 400 degrees. In a small bowl, mix together the pasta sauce, mozzarella cheese and 1 chopped basil leaf. Season the chicken with fresh ground pepper & a little salt. Cut a slit in the chicken lengthwise being careful not to cut through. Carefully stuff the chicken with the pasta sauce/cheese mixture. Top the chicken with parmesan cheese & Italian seasoning mix and bake on a foiled lined baking sheet for about 20 minutes or until cooked through. Time may vary due to thickness of chicken breast. While chicken is cooking use a spiralizer to make the zucchini noodles (my FAVORITE is the Paderno Spiralizer – worth every penny I paid for it!). When there is about 5 minutes left on the chicken heat the tbsp of pesto in a small sauce pan over medium heat. Once the pesto has warmed and become more oily, quickly sauté the noodles for about 1-2 minutes. Serve chicken topped with the remaining chopped basil leaf. Super easy with very simple ingredients you probably already have laying around!

 

French Toast Cannoli’s – Only 295 calories for all 3!

French Toast Cannoli's! Only 295 calories for all 3! YUM

French Toast Cannoli’s! Only 295 calories for all 3! YUM

French Toast:
3 pieces of Sara Lee 45 calorie bread
1 egg white
1/2oz unsweetened almond milk
1/4tsp Better Body Foods Organic pure vanilla extract
1/4tsp cinnamon
Sugar free chocolate sauce/powdered sugar for topping

Filling:
21grams mascarpone cheese
50grams of skim Ricotta cheese (could reduce macros more with fat free)
6grams of TruVibe Organics cacao nibs
2packets of stevia
1/4tsp Better Body Foods Organic pure vanilla extract
Pinch of cinnamon

Mix together all of the filling ingredients in a small bowl and set aside. In a separate small bowl mix the egg white, milk, vanilla & cinnamon together and lightly beat with a fork. Using a rolling pin, flatten each piece of bread and cut out a circle. Dip each circle into the egg mixture and cook over medium heat for 2 or so minutes per side. Stuff each piece of toast with the filling (I secured mine with a tooth pick) and top with a little sugar free chocolate sauce & powdered sugar!

Quick, Simple and lower calorie Chicken Florentine Pizza!

Quick, Simple and lower calorie Chicken Florentine Pizza!

Quick, Simple and lower calorie Chicken Florentine Pizza!

14oz refrigerated whole wheat pizza dough
6oz of store bought rotisserie chicken or precooked chicken breast
1/2cup reduced fat ricotta cheese
1/4cup reduced fat shredded mozzarella cheese
2tbsp jarred sun dried tomatoes, drained from oil
1-2cups of fresh spinach
1 clove of garlic – minced
1tsp Italian seasoning mix
1.5tsp olive oil – divided
Flour (for working surface)

Allow pizza dough to sit in package on counter for 30 minutes. Preheat oven to 425 degrees with baking sheet in the oven on the middle rack. Add a 1/2tsp of olive oil to a preheated small sauté pan over medium heat. Once oil is hot, add in HALF of the garlic and quickly sauté until fragrant. Next add in the spinach and cook until wilted. Remove to a paper towel to drain any excess liquid.

Lightly flour a piece of parchment paper and stretch dough out to desired thickness, add more flour as necessary to keep it from sticking to hands/paper. Pierce several holes in the dough with a fork. Next using a pastry brush, cover the entire top surface of dough with 1tsp of olive oil mixed with the remaining minced garlic. Smear the ricotta cheese onto the dough and then top it with the shredded mozzarella. Sprinkle half of the Italian season over the cheese and then add the spinach. Top with chicken, tomatoes and the rest of the Italian seasoning mix. Slide parchment paper onto preheated baking sheet and bake 18-22 minutes or until crust is golden brown rotating a few times to ensure even cooking. Slice & enjoy!

Mini Chocolate Chip Cannoli cups with only 250 calories for all 4!

Mini Chocolate Chip Cannoli cups with only 250 calories for all 4!

Mini Chocolate Chip Cannoli cups with only 250 calories for all 4!

Say hello to my little friends! Mini Chocolate Chip Cannoli cups! Only 250 calories for all 4 cups & so easy to make! You could even reduce the macros more by using fat free ricotta cheese, I used skim!

Ingredients:

4 Athens mini phyllo dough shells (from the freezer section that come prebaked)

21grams of Mascarpone cheese

50grams of skim ricotta cheese (could use fat free)

2 packets of stevia in the raw

1/8-1/4tsp depending on taste of Better Body Foods Organic Pure Vanilla extract (it’s the best! It can be found online here: http://www.betterbodyfoods.com/

Tiny pinch of cinnamon

7grams of chocolate chips

 

Mix all ingredients together in a small bowl and spoon into phyllo dough shells. Enjoy! I know me & my little guy did 😉

Quick & Simple Pesto Chicken Roll-ups with a Parmesan & Garlic Roasted Tomato – only 335 calories with 33 grams of protein!

Quick & Simple Pesto Chicken Roll-ups with a Parmesan & Garlic Roasted Tomato - only 335 calories with 33 grams of protein!

Quick & Simple Pesto Chicken Roll-ups with a Parmesan & Garlic Roasted Tomato – only 335 calories with 33 grams of protein!

Ingredients:

5oz raw chicken (I used two large breast tenders)

1.5tbsp jarred pesto

1 medium tomato

1tbsp panko crumbs

5grams grated parmesan cheese

1/2tsp olive oil

1/2tsp oregano

1/2tsp parsley

1/8tsp minced garlic

Fresh ground pepper

 

Preheat oven to 400 degrees.

Wash & dry the chicken tenders. Place them between to pieces of plastic wrap and carefully flatten them with a mallet until they are an even thickness. Season both sides with pepper.

In a small bowl mix together the panko, parmesan, oregano, parsley, garlic and olive oil. Halve the tomato and split the panko mixture between each tomato. Bake on a foiled lined baking sheet for 20 minutes (note: the chicken will cook on the same baking sheet at the same time). Once the tomatoes go in the oven set one time for 20 minutes and another for 7 minutes. The chicken will go in the oven after the 7 minute timer goes off. Place half of the pesto mix on one piece of chicken and roll up, securing with 1 or 2 tooth picks. Repeat with the other piece of chicken. When the 7 minute timer goes off place the chicken on the baking sheet with the tomatoes and continue baking another 13 minutes or until chicken is cooked through, depending on breast thickness.

 

Quick & Simple Margherita Pizza!

Quick & Simple Margherita Pizza

Quick & Simple Margherita Pizza

14oz refrigerated whole wheat pizza dough
4oz fresh mozzarella
1 tomato – sliced thin
75grams tomato sauce
1/2 clove of garlic – minced
1/2tsp Italian seasoning mix
1.5tsp olive oil – divided
6-8 fresh basil leaves – thinly sliced
Flour (for working surface)

Allow pizza dough to sit in package on counter for 30 minutes. Preheat oven to 425 degrees with baking sheet in the oven on the middle rack. Add tomato sauce to a small bowl with the Italian seasoning and set aside. Add a 1/2tsp of olive oil to a preheated small sauce pan over medium heat. Once oil is hot, add in the garlic and quickly sauté until fragrant. Pour in the tomato sauce and reduce heat to low. Allow tomato sauce to lightly simmer for 5-8 minutes or until slightly thickened, remove from heat. Lightly flour a piece of parchment paper and stretch dough out to desired thickness, add more flour as necessary to keep it from sticking to hands/paper. Pierce several holes in the dough with a fork. Next using a pastry brush, cover the entire top surface of dough with 1tsp of olive oil. Using the same brush, add the tomato sauce. Slice or tear pieces of the fresh mozzarella and spread out evenly over dough. Top with tomato slices, a little more Italian seasoning and the basil. Slide parchment paper onto preheated baking sheet and bake 18-22 minutes or until crust is golden brown rotating a few times to ensure even cooking.

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