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Pizza for breakfast? Of course you can, if you healthify it!

Whether you have little time to spare (Pepperoni Pita Pizza) or have a few extra minutes to make the dough from scratch (Healthified Homemade Pizza) we’ve got two great pizza recipes for you to make at home.

Pepperoni Pita Pizza    

Recipe from The Biggest Loser

The Biggest Loser Season 7’s Sione Fa says of this delicious mini-pizza, “We are a pizza family, and my kids can’t even tell the difference with this healthier version. The kids make their own pizzas. Not only do they love doing it, but my wife and I love it that we now eat healthy as a family and still enjoy our favorite foods.”

Recipe:
1/8 cup low-fat marinara or tomato-basil sauce
1 medium whole grain pita (about 5″ diameter)
1/8 cup shredded fat-free or low-fat mozzarella cheese (see note)
8 slices (1/2 ounce total) lean turkey pepperoni
Fresh basil

Spread the sauce on top of the pita. Sprinkle the cheese over the sauce. Distribute the pepperoni slices on top of the pizza. Bake in a toaster oven until the cheese has melted. Garnish with fresh basil. Note: Using low-fat mozzarella cheese will increase the calories to 200 and the grams of fat to 6.

Makes 1 (5¨) pizza
Per serving: 190 calories, 14 g protein, 26 g carbohydrates (1 g sugars), 4 g fat (1 g saturated), 20 mg cholesterol, 3 g fiber, 650 mg sodium

Healthified Homemade Pizza   

Recipe from Eat Better America

Nutritional Information
1 slice: Calories 190 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 10mg; Sodium 410mg; Total Carbohydrate 21g (Dietary Fiber 1g, Sugars 3g); Protein 10g % Daily Value Vitamin A 15%; Vitamin C 20%; Calcium 25%; Iron 10% Exchanges 1 1/2 Starch, 0 Other Carbohydrate, 1/2 Lean Meat, 0 Medium-Fat Meat, 1 Fat Carbohydrate Choices 1 1/2
Prep Time:15 min
Start to Finish:45 min
makes:8 servings

Crust
1 1/3 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup fat-free (skim) milk
2 tablespoons olive oil

Topping
1 1/2 cups shredded reduced-fat mozzarella cheese (6 oz)
1 can (14.5 oz) Muir Glen® organic diced tomatoes, drained
1 cup fresh baby spinach leaves, coarsely chopped
1 cup yellow or green bell pepper strips
1/4 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 tablespoons freshly shredded Parmesan cheese

1. Heat oven to 400°F. In medium bowl, mix flour, baking powder and salt. Stir in milk and oil until soft dough forms. (If dough is dry, stir in 1 to 2 tablespoons additional milk.) On lightly floured surface, knead dough 10 times. Shape dough into ball. Cover with bowl; let stand 10 minutes.
2. Place dough on ungreased cookie sheet; flatten slightly. Roll out to 12-inch round. Bake 8 minutes.
3. Sprinkle mozzarella cheese over crust; top with remaining topping ingredients. Bake 15 to 20 minutes or until crust is light golden brown and cheese begins to brown. Cut into wedges to serve.
High Altitude (3500-6500 ft): No change.

If you try these, or any of the challenge recipes, let us know!

Weekly Challenge Recipe

Love chocolate chip cookies but tired of feeling guilty about eating them? Well here is a healthier guilt free option.

“Healthified” Chocolate Chip Cookies

From Eat Better America

3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 cup butter, softened
1/2 cup canola oil
1 teaspoon vanilla
1 egg
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup miniature semisweet chocolate chips
1  Heat oven to 375°F. In large bowl, beat sugars, butter, oil, vanilla and egg with electric mixer on low speed until blended. Beat in flour, baking soda and salt until well blended. Stir in chocolate chips.
2  On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3  Bake 7 to 9 minutes or until very light golden brown (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack.
Substitutions:
•    If you are gluten sensitive try quinoa flour instead of whole wheat.
•    Increase fiber and decrease fat by substituting ¼ C canola oil and 4 TBS ground Flaxseed for the  ½ C oil.
•    Healthify this recipe even further by using dark chocolate chips or carob chips instead of the semisweet. If you use carob chips you can cut back on one of the sugars by ¼ C.
Nutritional Information
1 Serving: Calories 110 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 65mg; Total Carbohydrate 13g (Dietary Fiber 1g, Sugars 9g); Protein 1g % Daily Value Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges 1/2 Starch, 1/2 Other Carbohydrate, 1 Fat.Carbohydrate Choices 1

Looking to reduce your carb intake? Try this new spin on spaghetti and meatballs.

Healthified Italian Bulgur Meatballs with Spaghetti Squash

From Eat Better America

73% less sat fat • 36% less cholesterol than the original recipe—see the comparison. After cooking the squash, use a fork to gently rake the stringy pulp from the shell, separating it into strands that resemble spaghetti.

Prep Time:15 min
Start to Finish:25 min
makes:4 servings
1    medium spaghetti squash (2 1/4 pounds)
2/3    cup water
1/4    cup bulgur
1/4    cup refrigerated or frozen egg product, thawed
1    teaspoon dried Italian seasoning, crushed
1/4    teaspoon salt
1/8    teaspoon black pepper
1    pound ground turkey breast or extra-lean ground beef (93% lean or higher)
1    can (14.5 oz) Muir Glen® diced tomatoes with Italian herbs, undrained
2    tablespoons small fresh basil or cilantro leaves or thinly sliced green onion
1.    Halve squash crosswise; remove seeds. Place squash, cut sides down, in a microwave-safe 2-quart rectangular baking dish. Add 1/3 cup of the water. Cover with vented plastic wrap. Microwave on 100% power (high) for 13 to 15 minutes or until squash is tender when pierced with a fork. (If your microwave does not have a turntable, turn squash once for even cooking.) Drain squash. Set aside until cool enough to handle.
2.    Meanwhile, in a large microwave-safe bowl, combine the remaining 1/3 cup water and the bulgur. Microwave on 100% power (high) for 1 minute; do not drain. Cool slightly.
3.    Stir egg product, Italian seasoning, salt, and pepper into bulgur mixture. Add ground turkey or beef; mix well. Shape mixture into 24 meatballs. Place in a microwave-safe 2-quart square baking dish. Cover with vented plastic wrap. Microwave on 100% power (high) for 4 minutes, rearranging once; drain off liquid.
4.    Pour tomatoes over meatballs. Cover with vented plastic wrap. Microwave on 100% power (high) for 1 to 3 minutes more or until meatballs are no longer pink in centers (165°F).*
5.    Rake the squash pulp out of the shell and separate the squash pulp into strands. Serve meatballs over spaghetti squash. Sprinkle with basil, cilantro, or green onion.
*Low-wattage microwave ovens may require more cooking time, while high-wattage microwave ovens may require less time.

If you try these, or any of the challenge recipes, let us know!

Weekly Challenge Recipes

Cookies for breakfast?  Of course! We promise not to tell your inner-child that it’s actually a nutritious way to jump-start your day.

Healthified Oatmeal Peanut Butter Breakfast Cookies

source: http://www.eatbetteramerica.com/recipes/healthified/healthified-oatmeal-peanut-butter-breakfast-cookies.aspx

86% less sat fat • 71% less sodium than the original recipe—see the comparison. Finally, give into your cravings and enjoy a peanut butter and oatmeal dessert for breakfast.
Prep Time:20 min
Start to Finish:50 min
Makes:12 Servings

Healthified Oatmeal Peanut Butter Breakfast Cookies
Healthified Oatmeal Peanut Butter Breakfast Cookies

Ingredients

Nonstick cooking spray
1/2    cup mashed banana (about 1 large)
1/2    cup chunky natural peanut butter (unsalted and unsweetened)
1/2    cup honey
1    teaspoon vanilla
1    cup rolled oats
1/2    cup Gold Medal® whole wheat flour
1/4    cup nonfat dry milk powder
2    teaspoons ground cinnamon
1/4    teaspoon baking soda
1    cup dried cranberries or raisins

Preparation

1.    Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
2.    Using a ¼-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
3.    Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.
Nutritional Information
1 Serving: Calories 220 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 35mg; Total Carbohydrate 38g (Dietary Fiber 4g, Sugars 22g); Protein 6g Percent Daily Value*: Vitamin A 2%; Vitamin C 2%; Calcium 4%; Iron 8% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Rotini with Lentils

Rotini with Lentils
Rotini with Lentils

Ingredients

1/2 cup lentils,
1 1/2 teaspoons oil
1 medium onion, chopped
1 medium carrot, chopped
4 cloves garlic, minced
2 cups reduced-sodium chicken broth
1 teaspoon chopped fresh rosemary or a pinch dried
1 teaspoon fresh thyme, or 1/2 teaspoon dried
1 14-15oz can tomatoes, drained and chopped
4 cups (1/2 bunch) coarsely chopped dark green leafy vegetable like kale leaves, spinach or swiss chard
Salt & ground pepper to taste
8 oz whole-wheat rotini
1/4 cup grated cheese

Preparation

1.    Place lentils in a medium saucepan and cover with cold water; bring to a boil and cook for 5 minutes. Drain and rinse with cold water.
2.    Heat oil in a nonstick skillet over medium heat. Add onions, carrots, garlic and sauté until the vegetables are softened, 3 to 5 minutes. Add broth, lentils, rosemary and thyme and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Add tomatoes and dark green leafy vegetable, return to a simmer, cover and cook until the lentils and vegetable are tender, 15 to 20 minutes longer. Season with salt and pepper.
3.    Meanwhile, cook rotini in a large pot of boiling salted water until tender,10 to 12 minutes. Drain and place in a large, shallow bowl. Add the lentil sauce and toss well. Taste and adjust seasonings and serve immediately with cheese.

Weekly Pound For Pound Challenge Recipes

After a short hiatus, we are back with your weekly Pound For Pound Challenge recipes. Try these yummy, healthy comfort foods and let us know what you think.

Toasted Barley with Mixed Vegetables

https://www.eatbetteramerica.com/recipes/whole-grains/toasted-barley-with-mixed-vegetables.aspx

Healthified Tuscan White Bean Soup

http://www.eatbetteramerica.com/search.aspx?criteria=tuscan%20white%20bean%20soup

Triple-Berry Granola Crisp

https://www.eatbetteramerica.com/recipes/desserts/triple-berry-granola-crisp.aspx

Words of healthy advice from our Challenge Champion Patti Anderson: Here are 4 things I try to remember so I can continue to succeed: 1) Eat breakfast; 2) Don’t drink calories; 3) Eat dinner 3 hours before bed; and 4) Get at least 8 hours sleep. In between breakfast and bed I make sure to move & sweat! Hope you have a plan and a great day!

To read more about the Challenge, visit the Pound For Pound section of our blog.

Tilapia, Cauliflower, and Oatmeal Raisin Cookies

Hello again Pound For Pound Challenge team. To start off this first week of February I have found recipes for a main course, a side dish and of course we can’t forget the dessert. Cook ‘em up and let us all know what you think!

  • Healthified Seared Tilapia with Lemon-Tarragon Sauce

http://www.eatbetteramerica.com/recipes/under-300-calorie-dinner/healthified-seared-tilapia-with-lemon-tarragon-sauce.aspx

Tilapia

Healthified Seared Tilapia with Lemon-Tarragon Sauce

  • Mustard and Honey Cauliflower Medley

http://www.eatbetteramerica.com/recipes/30-minutes-or-less/mustard-and-honey-cauliflower-medley.aspx.

Mustard and Honey Cauliflower Medley

Mustard and Honey Cauliflower Medley

  • Oatmeal Raisin Cookies

http://www.eatbetteramerica.com/healthified/oatmeal-raisin-cookies.aspx

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Read more about the Pound For Pound Challenge here on our blog or sign up for the Pound For Pound Challenge at www.pfpchallenge.com.

Favorite and Seasonal Recipes from the Pound For Pound Challenge

NBC’s The Biggest Loser, General Mills, Subway, and food banks around the country are partnering on the Pound For Pound Challenge for the third year in a row. For every pound of weight participants pledge to lose, a pound of food (or 5 pounds to maintain a healthy weight) will be donated to a local food bank (like ours). When you sign up for the Pound For Pound Challenge at www.pfpchallenge.com,  you can immediately join a team –our team’s name is “Food Bank of Contra Costa and Solano” – or create your own. You can also join our group “Pound For Pound Challenge – Contra Costa and Solano” on facebook for support and event updates.

In an effort to keep our Pound For Pound Challenge teammates motivated and focused on their challenge, I thought it would be fun to highlight some favorite and seasonal recipes from the  Pound For Pound Challenge website on a weekly basis.

To kick off our first recipe of the 2011 Season, this week we are going to showcase our Pound For Pound Challenge Champion’s favorite breakfast recipe, Patti’s Melt (links to recipes listed below).

Patti's Melt

Patti's Melt

In addition to Patti’s Melt, we have two seasonal recipes highlighting oranges and beets: Orange-Glazed Chicken with Rosemary and Roasted Beet Salad.

Beets and oranges are high in vitamin C, key nutrients that boost the immune system.

Eat Better America! – Not only is exercise important in achieving your weight loss goal but eating right is a key component to facilitating weight loss and keeping it off.

Patti’s Melt – From the Biggest Loser

http://www.pfpchallenge.com/BiggestLoser.aspx?section=recipes

(Click on “view previous weeks’ recipes” and scroll down until you find Patti’s Melt.)

Chicken and beet salad – from Eating Right America

http://www.eatbetteramerica.com/search.aspx?criteria=Orange-Glazed%20Chicken%20with%20Rosemary

http://www.eatbetteramerica.com/recipes/special-occasions/roasted-beet-salad.aspx