Sunday, April 15, 2012

Made Pepperoni, Onion and Olive Pizza

I should made pizza more often  With store-bought dough it was such an easy and tasty meal for two!  But really it's pizza so you don't actually need a recipe…just throw on it whatever you want and pop it in the oven for 15 minutes.  I found this one in…you guessed it…Cooking Light.  No matter a current issue or past from October 2011, the recipes are always so great.

1 pound refrigerated fresh pizza dough
Cooking spray
1 tbsp. yellow cornmeal
1/2 c. marinara sauce
1/2 c. thinly sliced sweet onions
2 ounces pepperoni slices
10 manzanilla olives, pitted and halved lengthwise
3/4 c. (3 oz. pre shredded reduced-fat Italian-blend cheese

Preheat oven to 450 degrees.  Place dough in a bowl coated with cooking spray or olive oil; let dough stand, covered for 15 minutes.  Sprinkle a baking sheet, or pizza stone if you have one, with cornmeal; roll dough into a 12-inch circle on prepared baking surface.
Spread sauce evenly over dough, leaving a 1/2-inch border.  Top with onion, pepperoni, and olives; sprinkle with cheese.  Bake at 450 degrees on bottom oven rack for 17 minutes or until golden.  

Split it with your favorite person and a green salad!

Monday, April 9, 2012

Made Potato -Crusted Chicken Fingers

I can count on one hand the number of times I have A. used Canola oil in a frying pan and B. fried anything in my kitchen.  Tonight was a rare night in which I did both….gasp!!  If I were to have found this recipe anywhere else besides Cooking Light I would have flipped right past it.  Pretty sure I was in denial that it would be a "healthier" version but I went for it anyway.  Upon getting home from work, the kitchen smelled of fried chicken and B was a happy man.  A little lazy in getting the camera out tonight so iphone quality is all I can offer.

6 ounces baked potato chips (Cape Cod 40% less fat)*
3/4 cu all-purpose flour
1/2 cup 2% reduced-fat milk
1 large egg, lightly beaten
4 (6-ounce) skinless, boneless chicken breast halves, cut into strips
1/2 teaspoon salt
3 tbsp. canola oil, divided

*Easy to half the recipe, but don't reduce the potato chips - you will need all plus some.

Grind chips in a food processor, and place in a shallow dish.  Place flour in a shallow dish.  Combine the milk and egg in a shallow dish.  Sprinkle chicken with salt; dredge in flour.  Dip chicken in milk mixture; dredge in ground chips.

Heat half of oil in a large skillet over medium-high heat.  Add half of chicken; cook 2 minutes on each side or until done.  Repeat with remaining oil and chicken.  Place cooked strips on paper towel-lined plate until ready to serve.

Serve with your favorite sauces (ketchup, BBQ sauce, Ranch) and sides!!