Thursday, June 23, 2011

Flat Bread Pizza

I don’t know about you, but I love pizza! I wish I could eat it everyday, but alas, if I did I would be 300 lbs!! On WW, one small slice of thin crust is 5 pp…but seriously, where can you find a slice of pizza that fits into that point range? The Stop ‘n’ Shop by my house finally carries Flatout Flat Bread (including the light version). I’ve always heard that you can make great pizza with it, so I decided to try it — it was great! I had some meatballs in the fridge (thanks Mom) so I added a meatball on top for more protein. The entire pizza was 8 pp!! If you didn’t add the meatball or other meat topping, you can load it up with veggies and it would be 6 pp… Now that’s a something I can really sink my teeth into!!

Flat Bread Pizza
Serves 1

1 light flat bread (I used Flatout Light Italian flavor)
2 tablespoons Barilla Tomato Basil sauce
1/2 cup low-fat shredded mozzarella cheese (I used Sargento)
1 meatball, sliced, or toppings of your choice
Fresh basil leaves, sliced (optional)

Preheat oven to 325°F. Place flat bread on middle oven rack. Warm for 3 minutes. Remove flat bread from oven.

Spread sauce onto flat bread and sprinkle with mozzarella. Top with your toppings. Return flat bread to oven. Heat until cheese is melted, about 5-7 minutes. (Check at the earlier time to make sure edges aren’t overcooked. If the edges start to brown before the cheese is melted, cover the edges with foil.)

PS: You can also make this in your toaster oven, especially during hot days when you don’t want to turn the oven on!

Sunday, June 12, 2011

Shrimp & Kale with Pasta

I never made anything with kale before, but every time I make it, I love it more. My neighbor Janet made this once and was kind enough to share. I've made some alterations to the original recipe (I added shrimp to give it even more protein). The shrimp cooks in the broth, adding to the overall flavor. A great filling dish with great fresh ingredients.

Shrimp & Kale with Pasta
Serves 4


1 tablespoon olive oil
1 medium sweet onion, diced
1 garlic clove, minced
1 large bunch kale, trimmed
2 cups chicken broth, divided
1 1/2 cups cannellini beans
1 pound raw shrimp, peeled and deveined
1/2 box Ronzoni Smart Taste rotini pasta

In a large stockpot, heat olive oil. Add onion and garlic. Cook over low heat until onion is translucent, about 2 minutes. Add kale, stirring to coat with oil, until it wilts slightly. Add 1 cup chicken broth to the kale mixture. Increase heat to medium and let liquid reduce until almost evaporated, stirring occasionally.

Add remaining cup chicken broth to pot. Then add cannellini beans and shrimp. Let mixture simmer until liquid is reduced by half.


Meanwhile, cook pasta until al dente. Add pasta to pot with kale mixture. Let simmer for 1 minute, stirring often. Serve.

(Each serving has 10 pt. pls)

Sunday, June 5, 2011

Mini Snickers Tarts

This is a recipe that is featured on and it is definitely worth the taste. It's 2 pps for two tartlets. A perfect snack when your sweet tooth craves something sweet. They taste like mini Snickers pies!!

Mini Snickers Tarts
Makes 10

1 Snickers Bar (2.1 ounces)
10 mini fillo shells (I used Athens)

Preheat oven to 350°F. Cut the Snickers bar in half lengthwise, then cut each half into 5 pieces.

Set 10 fillo shells on a foil-lined baking sheet. Place a Snickers piece in each shell.

Bake the mini tarts for about 10 minutes (Snickers will partially melt and filling will bubble). Remove from oven and let cool completely.