Fit Happy Foodie: recipes

A High Protein Low Calorie Pizza? Why yes, you can have your pizza and eat it too!

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Truthfully, I am a pizza lover to my core. I don't think there is one right way to have pizza (although I'm sure many would argue with me on that). I love thin crust, deep dish, thick crust, and cauliflower. Really, I'm in it for the sauce and toppings so deliver that on whatever you want and I'll be happy.

When I started my lifestyle change and diet about 7 months ago, pizza was one of the first things I stopped making. The calories were adding up too fast. I was so excited when I first discovered the two ingredient pizza dough from WW, but I still felt like there was room for nutritional improvement. Now, when developing recipes, I heavily consider the taste:nutrition ratio. I don't like to make my taste buds suffer to cut a few calories BUT I want to make sure it is balanced and filling.

This pizza hits all of the check marks on my list. It's large, filling, flavorful, low fat, and tastes like PIZZA. The protein packed crust is made from Kodiak Protein Pancake mix and greek yogurt (hey don't knock it until you try it). You can switch out the toppings to whatever you'd like.

Topping Ideas

sauteed mushrooms - turkey sausage
roasted butternut - fat free ricotta
ground chicken -bbq - gorgonzola
peppers - sauteed spinach - mushroom - shallots
olives - feta - roasted red peppers

Yield: 1

Author: Fit Happy Foodie

HIGH PROTEIN LOW CALORIE PIZZA

A high protein, low fat and 400 calorie pizza that will satisfy your pizza cravings WHILE staying in your calorie budget.

prep time: 10 Mcook time: 15 Mtotal time: 25 M

ingredients:

Dough

1/2 C Kodiak Protein Pancake Mix
1/2 C Non-Fat Greek Yogurt

Pizza Toppings

1/2 raw Chicken ausage
1/2 C Fat-Free Cheese, I use FF Cheddar (Kraft) and FF Feta
1/4 C Pizza Sauce
Sliced Onion
Fresh Herbs

instructions:

How to cook HIGH PROTEIN LOW CALORIE PIZZA

Pre-heat oven to 450°. Make sure one rack is centered in the oven.
Mix all dough ingredients together. Shape dough into a ball and place on parchment paper. Using another piece of parchment paper on top, flatten and roll out using a rolling pin or bottle until it is about 1/4 thick. Remove top parchment paper and you are ready to add toppings.
Start but spreading the pizza sauce evenly on the dough. Add cheese and sliced onion. I like to make tiny meatballs with the chicken sausage. If you are using a pre-cooked one, you can slice it thinly.
Cook with parchment paper, directly on the oven rack. I cooked mine for about 12-15 minutes, depending on how well done you like your pizza.
When the pizza is finished, top with fresh herbs and a little Parmesan.

Calories
400

Fat (grams)
5

Sat. Fat (grams)
0

Carbs (grams)
43

Fiber (grams)
6

Protein (grams)
49

Created using The Recipes Generator

So I've begun my journey into the world that is pressure cooking. After hearing about it from my friend E, I had it in my mind to get one ASAP. I obsessively saved recipes knowing that eventually, I would be getting one.

Now that I've had mine for a few months, I can still say that it is the single best kitchen appliance I own. I use it every day and I can't even imagine what I'd do without it. It has drastically cut down on time spent in the kitchen as well as mess from pots and pans.

This is my first blog post, so please be forgiving! I made this chowder and took photos before deciding to get back on the blogging bandwagon. I have a few recipes I'll be importing over from my last blog and I'll continue to test and post recipes for the pressure cooker as well as recipes that are quick to make.

Seafood Chowder (instapot pressure cooker)

Ingredients

2 cans of chopped clams, with juice
2 filets of fish (haddock or white fish)
1 can of oysters, with juice
6-8 slices of bacon, diced
3 med potatoes, diced
1 med onion, diced
2 stalks of celery, diced
1/2 a red or yellow pepper, diced
3 clove of garlic, chopped
1 tsp thyme
salt and pepper to taste
2 cups of broth (clam juice, water, vegetable or seafood broth)
1 1/2 cans of evaporated milk
1/2 package of instant potato (to thicken, optional)
2 dashes of tabasco
sprinkle of paprika (about 1/8th tsp)

Directions

Set your pressure cooker to saute and fry bacon for about 10 minutes, or until it is just starting to crisp. Add onion, garlic, celery, and pepper. Fry for 3 more minutes.

Add the seafood (with juices), broth (I used clam juice for mine), potatoes, thyme, bay leaves, salt and pepper. Stir and put the cover on. Lock lid in place and set to "pressure." On manual, set timer to 6 minutes.

When the timer goes off, do natural pressure release for 5 minutes, then switch to quick release.

Remove lid, set pressure cooker to saute, and add evaporated milk, tabasco, and paprika. Slowly add the instant potato until you reach the desired thickness. I ended up adding about 1/2 but I've made it with less before. Do no let boil. If it starts to get too hot, switch to warming.

Enjoy!