Take Me Out to the Ball Game!
Rooting for the home team doesn't have to mean running afoul of your diet
Chicken Parmesan Pizza
Journal as: 2 portions "light frozen dinner" OR 3
slices whole grain bread + 1 serving lean meat with no fat added.
I've crafted a higher-fiber pizza crust using oat bran, whole-wheat flour
and white flour, and lots of pizza sauce accompanying the roasted chicken
breast and parmesan cheese toppings.
Bread Machine Pizza Crust Ingredients:
3/4 cup plus 1 teaspoon warm water
1 1/2 tablespoons olive oil
2 teaspoons minced garlic
1/2 cup oat bran
1/2 cup whole-wheat flour
1 cup unbleached white flour
1/2 cup salt
1 teaspoon sugar
1 packet rapid rise or active dry yeast (1/2 ounce or 2 teaspoons)
1 1/2 cups bottled pizza sauce (or substitute marinara
2 cups shredded skinless, roasted chicken breast
1 1/2 cups shredded part-skim mozzarella
1/2 cup shredded Parmesan cheese
1/3 cup chopped green onions (white and part of green)
- Place ingredients in bread machine pan in the order recommended by the
manufacturer. Close the lid and select the DOUGH cycle (usually 1 hour, 40
minutes), and press START.
- At the end of the cycle, remove dough from pan, dust the dough lightly with
flour, and let rest 15 minutes. Meanwhile preheat oven to 400 degrees. Stretch
dough out to fit your pizza pan (about 14 inches round, or a 9 x 13-inch
- Spread 1 1/2 cups of pizza sauce over the dough and arrange chicken on top
of the sauce. Sprinkle mozzarella and Parmesan cheese and green onions (if
desired) over the top. Bake 15-20 minutes or until crust is lightly browned on
the bottom and cheese is nice and bubbly.
Makes 4 servings.
Nutrition information per serving: 550 calories, 45 g protein,
54 g carbohydrate, 16 g fat (7 g saturated fat, 7 g monounsaturated fat, 2 g
polyunsaturated fat), 88 mg cholesterol, 7 g fiber, 900 mg sodium. Calories
from fat: 26%.
Journal as: 1 piece of fresh fruit + 1 small muffin.
This recipe was inspired by the outrageously delicious and popular dessert
served at the Club level of SBC Park in Northern California.
1 1/4 cup unbleached flour
3/4 cup whole-wheat flour
1/2 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon cream of tartar
2 tablespoons sugar
1/2 cup Take Control margarine (keep in freezer)*
1/2 cup plus 1 to 2 tablespoons fat-free half-and-half
2 cups sliced strawberries
2 tablespoons brown sugar
1 teaspoon vanilla extract
5 cups sliced strawberries
10 dollops of light whipped cream (about 2 cups) or Light Cool Whip
- Preheat oven to 425 degrees. In large food processor bowl, thoroughly
combine flours, salt, baking powder, cream of tartar, and sugar.
- Add margarine in pieces and briefly pulse just until mixture is coarse and
- Add the fat free half-and-half and briefly pulse just until blended (do not
- Turn onto a lightly floured surface and knead gently 4 or so times.
- Pat dough until about 1/3- to 1/2-inch thick. Using a 2 1/2- to 3-inch
round cutter, cut out biscuits and place them on a baking sheet coated with
canola cooking spray.
- Bake until nicely brown, about 12-14 minutes. Let cool.
- Meanwhile, add 2 cups sliced strawberries, brown sugar, and vanilla to food
processor and pulse until a strawberry puree is created (about 5 seconds).
- Split a biscuit in half and place both halves, cut side up, on a dessert
plate. Drizzle about 1 tablespoon of the strawberry puree mixture over the top
of each half. Top both halves with a total of 1/2 cup of strawberry slices and
a dollop of light whipping cream or Light Cool Whip.