Original Recipe
Ingredients:
2 teaspoons olive oil
3 onions, thinly sliced
1 tablespoon sugar
1 teaspoon dried oregano
1/4 teaspoon salt
1 red bell pepper, seeded and thinly sliced
1/4 pound sweet italian sausage
1 (10 ounce) prebaked whole-wheat pizza crust, such as Boboli
1 cup fat-free ricotta cheese
1/2 cup shredded fat-free mozzarella cheese
2 tablespoons grated Parmesan cheese
2 tablespoons thinly sliced black olives
Directions:
1. Preheat the oven to 450 degrees. Spray a baking sheet with nonstick spray.
2. Heat the oil in a med nonstick skillet over med-high heat. Add the onions, sugar, oregano, and salt; cook, stirring occasionally, until the onions soften, about 3 minutes. Add the bell pepper and cook, stirring occasionally, until the onions are golden, 8-9 minutes.
3. Place the sausage in a small nonstick skillet and add 1/2 inch water. Place over med-high heat; cook, turning the sausage occasionally, until the water evaporates. Continue cooking until the sausage is browed, about 3 min longer; transfer to a cutting board and cut the sausage into thin slices.
4. Place the pizza crust on the baking sheet. Spread with the ricotta cheese, leaving a 1/2 inch border around the edge. Top with the onion mixture, mozzarella cheese, sausage, and Parmesan cheese. Bake until the cheese is melted and bubbly, 10-12 min. Sprinkle with the olives and cut into 6 wedges.
Picky Eater's Recipe
I looked in a couple of stores for a whole-wheat crust and couldn't find one, so I went with the regular Boboli crust. I lined my baking sheet with foil instead of cooking spray for easy clean up. I hate olives, so of course those were a no-go! Everything else stayed as is.
The Verdict
Me: I will never make this again! Too bland!
Husband: This tastes pretty good, but too many onions!
**Recipe from WeightWatchers "From Pantry to Plate"
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Thursday, January 14, 2010
Recipe #1 Hunter's Chicken With Roasted Vegetables
Original Recipe
Ingredients:
4 plum tomatoes,cut into eighths
1 large onion, sliced
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
3 teaspoons olive oil
3/4 teaspoon salt
1 (3 1/2 lb) chicken, skin and wings discarded, cut into 6 pieces
6 garlic cloves, sliced
1 (14-ounce) can fat-free lower-sodium chicken broth
1 1/2 teaspoons dried marjoram
Directions:
1. Preheat oven to 400 degrees; spray a baking sheet with nonstick spray.
2. Combine the tomatoes, onion, bell peppers, 2 tsp of oil, and 1/4 tsp of salt in bowl. Arrange veggies on the baking sheet and roast, tosing occasionally, until the onion browns, about 30 minutes.
3. Meanwhile, heat the remaining 1 tsp oil in a 12-inch nonstick skillet over med-high heat. Sprinkle the chicken with the remaining salt and cook until browned, about 4 min on each side. Add the garlic and cook 30 seconds. Add the broth and marjoram; reduce the heat and simmer, covered, turning the chicken occasionally, until cooked through, about 25 minutes.
4. Transfer the chicken to a platter and keep warm. Increase the heat to high and bring the sauce to a boil; cook until very slightly thickened, about 5 minutes. Stir in the veggies and serves over the chicken.
Picky Eater's Recipe
I didn't change too much on this recipe. My husband and I both like peppers and onions and I cook with them often. I was worried about the tomatoes...my husband usually won't eat them, but after you roast them in the oven, they are well disguised amongst the other yummy veggies! (Atleast I thought so!)
I did use boneless, skinless chicken breast pieces instead of the whole chicken. I normally have this on hand in my freezer. I am also partial to using wet garlic anytime a recipe calls for garlic cloves. When I roasted my veggies, I laid down a layer of foil instead of spraying the pan with nonstick spray...this made for easy clean up. Also, it took closer to 45 minutes for the veggies to be ready.
The Verdict
Me: Loved it!
Husband: Yuck!
**Recipe from WeightWatchers "From Pantry to Plate"
Ingredients:
4 plum tomatoes,cut into eighths
1 large onion, sliced
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
3 teaspoons olive oil
3/4 teaspoon salt
1 (3 1/2 lb) chicken, skin and wings discarded, cut into 6 pieces
6 garlic cloves, sliced
1 (14-ounce) can fat-free lower-sodium chicken broth
1 1/2 teaspoons dried marjoram
Directions:
1. Preheat oven to 400 degrees; spray a baking sheet with nonstick spray.
2. Combine the tomatoes, onion, bell peppers, 2 tsp of oil, and 1/4 tsp of salt in bowl. Arrange veggies on the baking sheet and roast, tosing occasionally, until the onion browns, about 30 minutes.
3. Meanwhile, heat the remaining 1 tsp oil in a 12-inch nonstick skillet over med-high heat. Sprinkle the chicken with the remaining salt and cook until browned, about 4 min on each side. Add the garlic and cook 30 seconds. Add the broth and marjoram; reduce the heat and simmer, covered, turning the chicken occasionally, until cooked through, about 25 minutes.
4. Transfer the chicken to a platter and keep warm. Increase the heat to high and bring the sauce to a boil; cook until very slightly thickened, about 5 minutes. Stir in the veggies and serves over the chicken.
Picky Eater's Recipe
I didn't change too much on this recipe. My husband and I both like peppers and onions and I cook with them often. I was worried about the tomatoes...my husband usually won't eat them, but after you roast them in the oven, they are well disguised amongst the other yummy veggies! (Atleast I thought so!)
I did use boneless, skinless chicken breast pieces instead of the whole chicken. I normally have this on hand in my freezer. I am also partial to using wet garlic anytime a recipe calls for garlic cloves. When I roasted my veggies, I laid down a layer of foil instead of spraying the pan with nonstick spray...this made for easy clean up. Also, it took closer to 45 minutes for the veggies to be ready.
The Verdict
Me: Loved it!
Husband: Yuck!
**Recipe from WeightWatchers "From Pantry to Plate"
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