Black Bean Taco Pizza

This is quick and easy with a very thin crust, and my kids love it as much as I do. The great thing about the crust recipe is that it can be used for any kind of pizza toppings you'd like to use.

This makes one pizza, so increase ingredients accordingly for multiples.

Crust:

1 Tbs yeast
1/2 cup lukewarm water
1 tsp salt
2 Tbs canola + 2 tsp
1 1/4 cup flour (try subbing 1/2 cup of the white flour with wheat flour for an even healthier choice.)

Toppings:

4-5 Tbs taco sauce
2 Roma tomatoes, diced
1/3 cup black beans, rinsed and drained
1/3 cup frozen corn
1 can chopped green chiles, drained
2 green onions, chopped
1 cup reduced-fat shredded cheese (colby-jack is great)

Optional:

1/3 cup left over taco-seasoned chicken breast or 93/7 ground beef to add protein.
Reduced-fat or fat-free sour cream

Preheat oven to 425.

Mix yeast with water until dissolved. Let set for a few minutes.

Add salt and oil, mixing well. Add flour, mixing well.

Roll out dough into a circle, size/thickness as desired.

Bake dough 5 minutes. Remove from oven and rub with remaining 2 tsp canola oil. Add toppings as desired.

Bake 10-15 more minutes, until very hot and cheese is melted.

Serve with the reduced-fat or fat-free sour cream if desired.

Approximately 300 calories for 1/3 pizza. Add calories for sour cream.

I'm Not a Fan of Asparagus: Green Chile Chicken (over Asparagus)

But this recipe is delicious.

I got this from Publix Apron's Demo last week. I tweaked some ingredients to make it a healthier meal. It seems complicated but it's really not, and it goes together quickly! Try this!

Green Chile Chicken over Asparagus

4 boneless skinless chicken breasts
1 Tbs Canola oil
1 Tbs Creole seasoning
2 Tbs + 3/4 cup water
1 (1.25 oz) packet of broccoli cheese soup mix
1/4 cup diced green chiles
1 lb fresh asparugus spears
4 oz classic hummus
4 100-calorie garlic pita bread rounds (frozen food)
4 oz fat free cream cheese, softened to room temp
3/4 cup fat free, plain yogurt
1/2 cup tomato basil bruschetta topping (Classico brand is great)
1/2 cup Mancini fried onions and peppers, diced

Trim asparagus, removing tough root end.

Preheat large saute pan on medium-high, 2-3 minutes. Coat both sides of chicken with Creole seasoning. Place oil in preheated pan, then add chicken. Cook 2-3 minutes on each side or until golden.

Reduce heat to medium low. Arrange trimmed asparagus over chicken. Add 2 Tbs water and cover; cook 4-5 minutes or until chicken is 165○F and asparagus is tender. Transfer asparagus to serving plates, top with chicken.

Whisk together 3/4 cup water, yogurt, and dry soup mix in small saucepan; bring just to a boil on medium heat. Reduce to low and stir in green chiles; simmer 2-3 minutes or until thickened. Spoon sauce over chicken and serve.

Hummus Crostini

Preheat oven to 450○F. Cut cream cheese into cubes.

Combine bruschetta and diced peppers and onions. Bake bread 5 minutes or until toasted. Blend cream cheese and hummus together until smooth. Spread hummus mixture evenly over toasted bread; top with bruschetta mixture. Bake 3-4 more minutes or until hot.

Less than 540 calories for the entire meal!!