Submitted by Shelly
1 precooked pizza crust
1- 7 oz jar peanut sauce
¼ C peanut butter
8 oz boneless, skinless chicken, cooked and cut into strips
1 C Italian cheese, shredded
1 bunch green onion, chopped
½ C bean sprouts (optional)
½ C carrots, chopped or grated
½ C zucchini, chopped or grated
½ C cilantro, chopped
1 T roasted peanuts
Mix the sauce and peanut butter together and spread on pizza crust. Then place cooked chicken, green onion and cheese on top. Bake at 400 degrees F for 8-12 minutes. Sprinkle on the rest of the ingredients and serve.
Nutrition: to be added
Submitted by Karen, found in You Can Eat That! Cookbook
Servings: 12 – ½ C servings
1 C reduced-fat cream cheese, softened
1 C non-fat cottage cheese
2 medium apples, cored and diced small
¾ C reduced-fat sharp cheddar cheese, shredded or crumbled
2 T dates, finely chopped
Place the cream cheese and cottage cheese in a blender or food processor and pulse several times until smooth. Transfer to a medium-sized mixing bowl and stir in the remaining ingredients. Cover and chill for about 2 hours.
Serve the spread with whole-grain crackers, or with raw vegetables and apple wedges as a dip.
Nutrition: (per serving)
96 calories, 5g fat (3g saturated), 7g carbs (1g fiber), 6g protein
Submitted by Amy
My children love it!
Servings: 10 burritos
1 – 15 oz can black bean refried beans
8 oz cheese, shredded or goat cheese, crumbled
Preheat oven to 350 degrees F. Fill each tortilla with approximately ¼ C beans. Sprinkle with cheese. Roll up and place on a baking sheet, seam side down. Bake for 10-15 minutes. Serve with salsa on side
Nutrition: (per serving, using goat cheese)
233.9 calories, 9.7g fat (5.5g saturated), 26.2g carbs (3.7g fiber), 10.4g protein
Submitted by Kinzie, found on Kraft Foods
Servings: 6 slices
1 lb frozen bread dough or frozen pizza dough, thawed
1 – 9 oz package ham, shaved or thinly sliced
1 C cheddar cheese, shredded
¼ C Miracle Whip dressing
1 egg, beaten
1 T Parmesan cheese, grated
Preheat oven to 350 degrees F. Place dough on lightly floured surface; flatten slightly with hands, then roll into 12×8-inch rectangle with rolling pin. If dough is difficult to roll, cover with plastic wrap and let stand at room temperature for 30 minutes before rolling out. Top dough evenly with ham, overlapping slices slightly and leaving a ½-inch border around all sides. Mix cheddar cheese and dressing; spread evenly over ham.
Moisten edges of dough with water. Starting at one of the long sides of dough, fold one-third of the dough over filling, then repeat with other long side of dough. Firmly pinch ends of dough together to seal. Place, seam-side down, on lightly greased baking sheet. Cut three diagonal slits in top of dough with kitchen shears. Brush evenly with egg; sprinkle with Parmesan cheese.
Bake 35 to 40 minutes or until golden brown. Cool 10 minutes before slicing to serve.
Nutrition: (per serving)
330 calories, 13g fat (5g saturated), 36g carbs (0g fiber), 19g protein
Submitted by Kinzie, found on Food Network (Paula Deen)
Servings: 12-15 empanadas
3 C cooked chicken, chopped
1 – 8 oz package shredded Colby and Monterey Jack cheese
4 oz cream cheese, softened
¼ C red bell pepper, chopped
1 jalapeno, seeded and chopped
1 T ground cumin
1½ tsp salt
½ tsp pepper
1 – 15 oz package refrigerated pie crusts (or 2 9-inch crusts)
Preheat oven to 400 degrees F. Lightly grease a baking sheet. In a large bowl, combine the first 8 ingredients. Unroll 1 piecrust onto a lightly floured surface, and roll it into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat with remaining piecrust, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
Nutrition: (per serving, based upon 15 empanadas)
185.8 calories, 10.5g fat (4.8g saturated), 9g carbs (0.2g fiber), 13.2g protein