Healthy Dinner - Texas Thin Crust Pizza

Our trainer recently let us borrow her Gourmet Nutrition Cook Book. We have been trying recipes from it here and there, and they are all pretty good!! Last week we made Texas Thin Crust Pizza and it turned out really good! It took about 20 minutes from start to time time we ate which was awesome! If you like pizza I would definitely try it!

Ingredients

Olive oil cooking spray

6 oz Ground sirloin or extra lean ground beef

¼ tsp Salt

¼ tsp Pepper

¼ Cup small yellow onion diced

¼ Cup red pepper diced

2 tsp Garlic minced

¼ Cup Tomato diced

2 tbsp BBQ Sauce

1 Whole Wheat tortilla

½ Cup White Cheddar grated

Directions

Preheat oven to 400. Preheat a non-stick frying pan on medium heat. Lightly coat with olive oil spray, and add the ground meat. Season with salt and pepper. Sauté the beef until lightly browned and cooked all the way through. Add the onions, pepper and garlic and sauté for 1 more minute. Add the tomatoes and BBQ sauce, stir until combined and remove from heat. Lightly coat a baking sheet with spray and place the tortilla on the tray. Spread the beef and vegetable mixture evenly, leaving the outside half inch for crust. Top with cheese and place in the oven. Bake until cheese is melted and tortilla is nicely toasted (about 10 minutes). Serves 1 large or 2 small

Nutritional Information

For a large

Calories (k/cal) 552

Fat(g) 28.5

Saturated(g) 15.9

Monounsaturated(g) 9.4

Polyunsaturated(g) 1.4

Omega-3(g) 0.3

Omega-6(g) 1.0

Carbohydrates(g) 21.4

Fiber(g) 2.6

Sugars(g) 13.2

Protein(g) 52.5

Menu This Week

Sunday - Leftover Carne Asada Quesadillas

Monday - Leftover Turkey Tortilla Casserole

Tuesday - Carne Asada Tacos (depending on how much we have left)

Wednesday - Chili

Thursday - Chicken Caesar Salads

Friday - TAHOE here we come, we will probably be eating out

Saturday - Chopped Beef Brisket Sandwiches, with homemade Mac & Cheese and Green Beans, and Snicker doodle Cupcake for dessert since its Valentine's Day and Tav's Birthday.

Sunday - Lasagna with garlic bread and Caesar salad

Monday we will be driving home from Tahoe so I'm we will be eating leftovers!

We are having a ton of Carne Asada since we had people over on Saturday and made way too much! Not to worry, its yummy so we dont mind!

I got a new toy!!

I was finally able to convince Russ to let me buy a Cricut Expression! For those who don't know its a die-cutting machine for scrapbooking. I am soo excited, I have had so much fun with it already! Now I just need more time so I can catch up with my scrapbook! I'm about 8 months behind time!

Foto Friday!

This is from when I was in Texas in January. It was 75 degrees one day and then next morning I walk outside and see this on the trees!

Friday Nights - What to do?!

My sister has convinced Russ to join her playing indoor soccer on Friday nights for the next 10 weeks!

Friday's are normally our nights to hang out at home and relax. I will probably go to some of the games but they can get kind of boring. Now I need to think of something to do for my next 10 Friday nights!

Foto Friday!

Yellow Cake with Chocolate Frosting

Yellow Cake with Chocolate Frosting from Cooking Light

I doubled the cake and made it in a cake pan so I could have 2 layers. It doesn't rise very much so if you are expecting a large cake you will be surprised! I sure was which is why I decided to make a second layer.

Yield

18 servings (serving size: 1 piece)

Ingredients

· Cake:

· Cooking spray

· 1 tablespoon all-purpose flour

· 1/2 cup butter, melted

· 1 (8-ounce) carton fat-free sour cream

· 1 1/2 cups granulated sugar

· 2 teaspoons vanilla extract

· 1/2 cup egg substitute

· 2 cups all-purpose flour

· 1 teaspoon baking soda

· 1/2 teaspoon salt

· 3/4 cup low-fat buttermilk

·
Frosting:

· 1/2 cup (4 ounces) block-style fat-free cream cheese, softened

· 1/4 cup butter, softened

· 1 teaspoon vanilla extract

· 1/3 cup unsweetened cocoa

· 1 to 2 tablespoons evaporated fat-free milk

· 1/8 teaspoon salt

· 3 cups powdered sugar, divided

Preparation

Preheat oven to 350°.

To prepare cake, coat bottom of a 13 x 9-inch baking pan with cooking spray (do not coat sides of pan); line bottom of pan with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour. Set aside.

Combine 1/2 cup butter and sour cream in a large bowl, stirring with a whisk until well blended. Add granulated sugar and 2 teaspoons vanilla. Beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute; beat 2 minutes or until well blended.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.

To prepare frosting, place the cream cheese, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at high speed until fluffy. Add cocoa, milk, and 1/8 teaspoon salt; beat at low speed until well blended. Gradually add 1 1/2 cups powdered sugar; beat at low speed until creamy. Gradually add remaining 1 1/2 cups powdered sugar. Place cake on a serving platter. Spread frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Nutritional Information

Calories:

291 (25% from fat)

Fat:

8.1g (sat 4.1g,mono 3.3g,poly 0.4g)

Protein:

4.3g

Carbohydrate:

51.6g

Fiber:

0.9g

Cholesterol:

22mg

Iron:

1mg

Sodium:

285mg

Calcium:

54mg