SIMPLY SENSATIONAL TRUFFLES

Ingredients:

2 1/2 packages (20 squares) Baker's Semi-Sweet Chocolate, divided

1 package (8 ounces) Softened Cream Cheese

Instructions:

Melt 8 chocolate squares. Beat cream cheese with mixer until creamy; stir in melted chocolate and then refrigerate until firm.

Shape into small balls. Place on wax paper-covered tray.

Melt remaining chocolate. Use fork to dip truffles; return to tray. Decorate as desired then place in fridge for a minimum of one hour. If not serving that day please keep in refrigerator.

For decorations use sprinkles after dipping in chocolate or coat with powdered sugar or unsweetened cocoa instead of dipping in chocolate

Submitted by: Caroline G.

Source: Kraft foods

SLOW COOKER CRANBERRY ROAST

Ingredients:

1 (1 ounce) envelope dry onion soup mix
1 (3 pound) beef chuck roast
1 (16 ounce) can jellied cranberry sauce
2 tablespoons butter
2 tablespoons all-purpose flour

Instructions:

Place onion soup mix in the bottom of a slow cooker/crock pot.
Place roast in the slow cooker, and top with cranberry sauce.
Cover, and cook 8 hours on Low.

Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy.
Serve with the roast.

Submitted by: Caroline G.
"This is such a great roast and so incredibly easy to make. It is great served with rice or pasta and a salad or veggies".

Source: http://www.allrecipes.com/

DEEP DISH APPLE CRANBERRY PIE

Ingredients:

2 cups apples (peeled, cored and sliced)
2 cups frozen cranberries
2/3 cup granulated sugar
1 tablespoon lemon juice
1 1/2 tablespoons flour
1 pie crust

Instructions:

Pour mixture into a pie crust

Crumb topping:

Mix together in another bowl
1/2 cup flour
1/2 cup granulated sugar
1/4 teaspoon cinnamon
With pastry cutter, cut/add into flour mixture 4 tablespoons of cold butter

Bake at 400 degrees in a preheated over for 30 minutes.

Remove from oven and add the crumb topping to top of pie. Reduce oven temperature to 375 degrees and bake for an additional 25-30 minutes.

All pie to rest for 10-15 minutes prior to serving. Excellent with cool whip or ice cream.

Source: Dinner by Design

Submitted by: Caroline G.

BROWNIE PIE

Ingredients:

9 inch pie crust (uncooked)

1 cup of chocolate chips

1 package of brownie mix (15 ounces)

1/3 cup water

1 egg

1 ounce square of semisweet chocolate, melted (you could also melt one ounce of semisweet chocolate chips in lieu of the square)

Instructions:

Sprinkle chocolate chips over the bottom of pie crust lined pan.

Beat together the brownie mix, water, egg and melted chocolate in a medium bowl.

Pour over the chocolate chips in the pie pan.

Bake at 375 degrees for 35-40 minutes until the crust is golden brown and brownie top is shiny and appears done. Let cool for at least one hour before serving. Makes 8 servings.

Source: http://www.about.com/

Submitted by: Caroline G.

"This is a huge hit with my husband and boys. It is so easy and makes a nice decadent treat. Would be great served with cool whip or ice cream".

CHOCOLATE CHIP POUND CAKE

Makes 2 loaf pans or 2 bundts or 1 of each. Keep one and gift someone with the other or place in the freezer

Ingredients:

1 Duncan Hines Classic Yellow cake mix
1 large chocolate instant pudding mix
8 oz. sour cream
3/4 cup veg. oil
4 eggs
1/2 cup white sugar
2/3 cup water
1 cup chocolate chips

Instructions:

Beat all ingredients together except for chocolate chips
Stir in chocolate chips.
Pour into greased & floured bundt cake pan.
Bake at 350 for 45mins.- 1 hour
Dust with powdered sugar

Submitted by: Sandy B.
Great for the holidays.

EXTRA EASY FUDGE

INGREDIENTS:

2 cups milk chocolate chips
2 1/2 cups prepared chocolate frosting
1 cup chopped walnuts

INSTRUCTIONS:

Line one 8x8 inch square pan with foil. Lightly butter the foil.
In a small saucepan melt the chocolate chips over low heat, stirring constantly. Remove the melted chocolate from the heat and stir in the frosting and the nuts stirring until smooth. Pour into the prepared pan and refrigerate until firm. Once firm cut in small squares.

Submitted by: Caroline G.
"I don't add nuts to mine. It is such an easy recipe and great for quick gifts and parties".

Source: http://www.allrecipes.com/

5 ALARM CHILI

INGREDIENTS:

1 pound lean ground beef, turkey, or chicken
1 onion chopped
1 green bell pepper, seeded and chopped
1 clove garlic, minced
14 oz pinto beans, no salt added
28 oz diced tomatoes (no salt added)
1 tsp oregano
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp cayenne pepper

INSTRUCTIONS:

Brown ground beef with onion, pepper and garlic. Drain.
Added spices and beans. Stir together for 1 minute.
Add tomatoes and bring to boil. Lower heat and simmer on low for 10-15 minutes, stirring occasionally.

Submitted by: Janet I.
"I usually add a couple tsp of diced jalepenos, but you can cut back on cayenne pepper if you don't want it as spicy".

OVERNIGHT COFFEE CAKE

Ingredients:

1/3 cup butter, softened
1/2 cup white sugar
1/4 cup packed brown sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup buttermilk

1/4 cup packed brown sugar
1/4 cup finely chopped walnuts
1/4 teaspoon ground cinnamon

Instructions:

Lightly grease an 8 inch square baking pan.
In a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar.
Beat in the egg until well blended.
In a medium bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk.
Spread evenly into the prepared baking pan.

In a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon.
Sprinkle over the batter. Cover, and refrigerate overnight.

The next day, preheat oven to 350 degrees F (175 degrees C).
Bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Submitted by: Jessica S.

Source: http://www.allrecipes.com/

"I made this recipe for the teachers at Liam's school and they loved it and requested the recipe - always a good sign". Caroline G.

PORK CHOPS

Ingredients:

1 can of apple pie filling
pork chops with or w/o bone
Stove top stuffing

Instructions:

1. Follow package for stuffing, set aside
2. In a baking dish (13x9) pour pie filling
3.Place pork chops on top
4. Place stuffing over chops
5. cover w/ foil and place in a 375 degree oven for 30 mins.
Remove foil and bake for additional 20 mins.

Submitted by: Sandy B.

"I made this last night for dinner and it was delicious. I used fresh sliced apples as the base in lieu of the apple pie filling and sprinkled brown sugar on top of the apple slices". Caroline G.

PUMPKIN BARS

Ingredients:

1 cup whole wheat flour
¾ cup brown sugar

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon cloves

2 eggs

1 cup pumpkin

1 stick butter, melted

Powdered sugar

Instructions:

Butter or spray your pan

Preheat oven to 350 degrees

In mixing bowl, combine flour, sugar, baking powder, cinnamon, baking soda, salt and cloves.

Melt butter in small pan.

In a small bowl, crack open eggs and beat ‘em up.

Stir melted butter, eggs and pumpkin into flour mixture.

Spread pumpkin batter evenly in pan.

Bake for 20-25 minutes or until a toothpick inserted in the middle of your bars comes out clean.

Sprinkle powdered sugar on the top of the bars.

Allow bars to cool before cutting.

Makes 24 bars.

Submitted by: Caroline G.

"I didn't have clove on hand so omitted that, used canned pumpkin and didn't add the salt as I used regular butter. This recipe is fabulous and so easy".

CROCK POT CAKE

Ingredients:

1 package chocolate cake mix

1 container of sour cream (8 oz)

1 cup chocolate morsels

1 cup water

4 eggs

3/4 cup vegetable oil

1 package instant chocolate pudding mix

Instructions:

Spray crock pot with nonstick cooking spray.

Mix cake mix, sour cream, chocolate morsels, water, eggs, oil and pudding mix in a bowl by hand. Pour into crock pot.

Cover and cook on low 6-8 hours or high 3-4 hours.

Makes about 12 servings. Would be good when hosting a family for dinner.

Submitted by: Caroline G.

"This is so easy and you could reduce the fat by using applesauce in lieu of oil and reduced fat sour cream and Sugar Free pudding mix". A great warm treat on a cool night. Scoop out with an ice cream scooper and serve with ice cream on top."

Source: http://whatsfordin-din.blogspot.com/

FROZEN PEANUT BUTTER BARS

Ingredients:

1 cup of butter of margarine

2 cups of creamy peanut butter

2 1/2 cups of graham cracker crumbs

1 3/4 cups of powdered sugar

2 cups semi-sweet or milk chocolate chips (one full bag)

1/3 cup of milk

Instructions:

In a large saucepan, melt butter and peanut butter together.
Mix well. Remove from heat.

Add crumbs and powdered sugar, mixing well.

Spread peanut butter mixture in a jelly roll pan (for thinner bars) or 9x13 pan (for thicker bars).

Chill.

When the peanut butter layer is firm, melt chocolate chips with milk over low heat.

Spread over chilled peanut butter mixture. Chill again.

Freezing Directions:
Cut into serving size pieces.

Wrap individually and freeze in large rigid containers or freezer ziptop bags.

Eat straight from the freezer or thaw slightly.

Submitted by: Caroline G.

I just made a batch of these last evening for my hubby. It had been a while and he loves them. They are so easy to make and last as a full batch for us makes 24-26 squares. You can use reduced fat peanut butter and I also use 2% milk. It is a great treat for him to have in his lunch and you just grab it from the freezer.

Source: www.30daygourmet.com

Comments from 30 day gourmet:
Hey, you peanut butter and chocolate lovers! It doesn’t get any better than this! If you can keep from eating them, these are great to keep around for company, after school snacking and for a treat after the kids go to bed!

EASY CHICKEN BAKE

Ingredients:

1 six ounce package of Stuffing Mix for Chicken
1 1/2 pounds of boneless skinless chicken breasts cut into bite-size pieces
1 can (10 3/4 ounces) condensed cream of chicken soup
1/3 cup of Sour Cream - can use reduced fat
1 package (16 ounces) frozen vegetables, thawed and drained

Instructions:

Heat oven to 400 degrees.
Prepare the stuffing mix as directed on the package.
Mix the chicken, soup, sour cream and veggies in a 13 x 9 inch baking dish .
Top with the stuffing.

Bake for 30 minutes or until the chicken is cooked through. Enjoy now or cover and put in fridge. To reheat, microwave each serving on high for 2 - 3 minutes.

This size serves 6.

Submitted by: Caroline G.

Source: Kraft Food and Family Magazine Fall 2008

PIZZA PINWHEELS

Ingredients:

1 (8 ounce) can refrigerated crescent roll dough
2 cups shredded mozzarella cheese
24 slices pepperoni
1 (14 ounce) can of pizza sauce or spaghetti sauce


Instructions:

Preheat oven to 375 degrees.

On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into four of more pieces.

Bake in the preheated oven until golden brown, about 12 minutes. Serve with warmed sauce for dipping.

Submitted by: Caroline G.

Source: http://www.allrecipes.com/

You can modify this with different cheeeses and can all do the prep work and regrigerate before slicing and baking. These are great for snacks after school, lunch for the kids or for a gathering of family and friends!

BANANA CHOCOLATE CHIP MUFFINS

Banana Chocolate Chip Muffins

A low fat muffin that tastes great...

Ingredients:

3 medium very- ripe bananas

1 large egg

1/3 cup low fat buttermilk or milk

½ cup granulated sugar

½ cup brown sugar

1½ cups flour

1 tsp baking soda

1 tsp salt

2 Tbs chocolate chips

Instructions:

Preheat oven to 350°F. Lightly coat muffin tin with cooking spray.

In a large bowl, mash bananas with fork. Whisk in egg, milk, and sugars.

In a separate bowl, whisk together flour, baking soda and salt. Slowly add to wet mixture and mix until combined. Stir in chocolate chips.

Spoon equal amounts of batter into 12 muffin cups. Bake 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan, then remove to a wire rack to cool completely.

Servings: 12

Calories per muffin: 167.17

Submitted by: Caroline G.

Source: http://www.recipegirl.com/
This is by far the best site I have found for recipes. PLEASE CHECK IT OUT...the recipes are amazing!

PERFECT APPLE PIE

PERFECT APPLE PIE

Ingredients:

Crust
1 box (15 ounces) Pillsbury refrigerated pie crusts, softened as directed on the box.

Filling
6 cups thinly sliced, peeled apples (approx. 6 medium apples)
3/4 cup sugar
2 Tablespoons all-purpose flour
3/4 teaspon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 Tablespoon lemon juice

Instructions:

Heat oven to 425 degrees.
Place 1 pie crust in ungreased 9 inch glass pie plate. Press firmly against side and bottom.
In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate.
Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute.
Cut slits or shapes in several places in top crust.

Bake 40-45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2 to 3 inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Serves 8
Freezable for up to 2 months

Submitted by: Caroline B.
Source: Pillsbury

Note: I like the Pillsbury crusts, but please use any brand or no name brand you prefer or make from scratch.

BUSTER BARS

Ingredients:

1 package of Oreo Cookies (crushed)
½ gallon vanilla ice cream, softened
1 16oz. jar of hot fudge sauce
1 ½ cups peanuts
1 quart Cool Whip

Instructions:

Line bottom of 9x13 dish with crushed Oreos.
Spread softened ice cream over Oreos.
Refreeze ice cream.
Spread on fudge sauce.
Spread peanuts on fudge, then Cool Whip over peanuts.
Freeze again.

Cut into squares and serve
Serves 15

Note: Can be made with light ice cream and light cool whip if you are trying to cut the fat. I also did not use peanuts, but if you and your family like them they would be a great addition.

Submitted by: Caroline G.
Source: http://www.recipegirl.com/

"I made this for guests coming to dinner. It was so easy and I was able to make it the evening ahead. It was a huge hit and is so yummy. It slices easily so can be served on a spur of the moment and is a great summer after meal treat".

CROCK POT CHILI

Ingredients:

1 package of McCormick Slow Cooker Chili Seasoning (or any other package of similiar type)

2 lbs. lean ground beef or turkey

2 cans (14.5 ounces each) diced tomatoes, undrained

2 cans (16 ounces each) kidney beans, drained

1 can (15.5 ounces) tomato sauce

Instructions:

Brown the beef in a large skillet. Drain fat.

Place the cooked meat, seasoning, tomatoes, kidney beans and tomato sauce in your slow cooker. Stir until mixed well. Cover.

Cook on low for 8 hours or 4 hours on high.

Submitted by: Caroline G.

Source: McCormick Slow Cooker Chili Seasoning Package

"I actually half the recipe and cook it on low for only 4 hours. The little ones even like it and I serve it with a little grated cheese on top and white corn chips".

RAISIN FRUITY COOKIES

Ingredients:

1/2 cup packed brown sugar
1/2 cup vegetable shortening

1/4 cup of marg. or butter

1 egg

1 teaspoon vanilla extract

1 cup of all purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

2 1/2 cups of Fruit Loops Cereal (I use no name brand)

2/3 cup of raisins

Instructions:

Preheat over to 350 degrees.

Grease cookie sheet.

Beat sugar, shortening and marg/butter in a bowl until creamy.

Add egg and vanilla; beat well.

Combine flour, baking powder and cinnamon in separate bowl.

Add to margarine mixture; mix well.

Stir in cereal and raisins.

Drop by level tablespoons on prepared cookie sheet.

Bake 7-9 minutes or until lightly browned.

Let stand for 1 minute before removing to racks to cool.

Makes 3 1/2 dozen.

Nutrition information per cookie: 68 calories, 8g carbs, .5 grams protiein, 4g fat, 5mg cholesterol, 33 mg. sodium, 0g dietary fiber.

Submitted by: Caroline G.

Source: Southern Home Fruit Rings Cereal Box

BANANA BREAD

BANANA BREAD

Ingredients:

1 C Sugar

1/2 C oil

3 ripe bananas

2 Eggs

2 C Flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. vanilla

3 T milk

Chopped Pecans (optional)

Instructions:

Beat sugar and oil.

Add eggs and bananas. Beat.

In separate bowl, add sifted flour, baking soda, baking powder and salt.

Add flour mixture to wet mixture.

Add vanilla and milk. Beat.

Pour into bread pan and bake at 350 degrees for 1 hour.

Submitted by: Caroline G.

Source: http://whatsfordin-din.blogspot.com/

"When we moved to NC Donna arrived with a loaf of this yummy banana bread. I must say it is divine. It freezes beautifully and when it is defrosted tastes so moist and yummy."

LAYERED SUMMER PASTA SALAD

LAYERED SUMMER PASTA SALAD

Ingredients:

1 1/4 Cups Ranch Dressing (we use Light dressing)
3 Cups torn romaine lettuce
2 Cups shredded carrots
2 Cups fresh broccoli florets
2 plum (Roma) tomatoes, coarsely chopped
Pasta of choice (we like to use Whole Wheat mini-shells)

Instructions:

1. Boil pasta according to directions and make as much as you would like to have in the salad.
2. Drain pasta; rinse with cold water. Shake to drain well. In medium bowl place the pasta and add the dressing. Toss/stir together.
3. In 3 or 4 quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce, carrots, broccoli and pasta mixture. Top with tomatoes. Serve immediately, or refrigerate. It is a pretty dish with the color combinations so I recommend a clear container for visual appearance.

Source: Modified from recipe on www.bettycrocker.com

Submitted by: Caroline G.
"This is also great when you add cut up ham"

BLACK BEAN BROWNIES

Ingredients:

1 Box Brownie Mix
1(15 oz.) Can Black Beans, rinsed and drained

1 Cup Water

Instructions:

Preheat oven to 350 degrees.

Puree the beans and water together until smooth.

Stir into the brownie mix until combined.

Spray a pan with non-stick cooking spray (size as suggested on the brownie mix box).

Pour the mixture into the pan and bake for 25-27 minutes or until a toothpick inserted 2 inches from the side of the pan comes out almost clean.

Don't worry, you can't taste the beans. This brownie is more like a dense cake.

Submitted by: Caroline G.

Do you love treats, but don't like the oil in brownies and the added calories that come with it? Then try the recipe above. I mixed the water and black beans in a blender. It was a breeze to make and really tasty. You will be getting some fiber too!

FIESTA

FIESTA

Ingredients:

1 lb. of boneless chicken breasts
1 can cream of chicken soup
1 cup salsa
½ cup water
1 cup corn
¾ cup uncooked white rice

Instructions:

Pour into a 2 qt shallow baking pan.
Place 1 lb boneless chicken breasts on top (about four pieces).
Sprinkle paprika on top.
Cover and bake at 375 degrees for 45 minutes or until chicken is cooked.
Remove from oven and sprinkle with 1 cup shredded cheddar cheese.
Return to oven so cheese will melt.
Serves four.

* I think adding a can of drained black beans would also be good--maybe some crumbled cornchips sprinkled on top before the cheese is added. Use your imagination! Have a fiesta!

Source: http://www.marilynnutter.com/

One of my University Professors - Caroline G.
This dish is delicious, easy and requires no prep time!

CHICKEN ENCHILADAS

Ingredients:

1 (10.75 ounce) cream of chicken soup
1/2 cup sour cream
1 tablespoon margarine or butter
1 onion, chopped
1 teaspoon chili powder

2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green chile peppers
8 (8 inch) flour or wheat tortillas
1 cup shredded cheddar cheeseDirections:

Directions:

1. Preheat oven to 350 degrees
2. In small bowl mix the soup and sour cream; set aside.
3. Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in chicken, chili peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
4. Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Submitted by: Caroline G.

Source: http://whatsfordin-din.blogspot.com/

"I made this with light sour cream and fat free soup and it was still yummy. Also, since my little ones don't do spicy I left out the green chile peppers. Leftovers are great reheated for the next day for lunch too!"

DELUXE CROCKPOT OATMEAL

DELUXE CROCKPOT OATMEAL


Ingredients:

1 C quick cooking oats
2 C milk
1/4 C brown sugar
1 T butter - melted
1/4 tsp. Salt
1/2 tsp. Cinnamon
1 C finely chopped apple
1/2 C raisins and/or dates
1/2 C chopped walnuts or almond.

Instructions:

Grease the inside of Crockpot. Throw all ingredients inside Crockpot and mix well. Cover and cook on low for 8 to 9 hours. Stir before serving. Great served with milk. What could be better than waking up to the fresh aroma of a hearty morning meal wafting through the house? With aid of a Crockpot, it’s easy to give the entire family a hot breakfast, regardless of when they drag themselves out of bed.

Submitted by: Caroline G.

Source: www.mrbreakfast.com

BLUEBERRY MUFFINS

BLUEBERRY MUFFINS


Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons all-purpose flour
1 1/2 cups fresh blueberries
1/2 cup butter
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
1/2 cup milk
2 tablespoons all-purpose flour
5 tablespoons white sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, diced

Instructions:

Preheat oven to 375 degrees F (190 degrees C).
Grease 12 muffin cups or line with paper muffin liners.
Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!

Source: http://www.allrecipes.com/

Submitted by: Caroline G.
"These are the best blueberry muffins I have tasted".

FRENCH BREAD PIZZA FOR THE FREEZER

FRENCH BREAD PIZZA FOR THE FREEZER

This recipe is meant to make individual French Bread pizzas that you store in your freezer until you're ready to heat them up for dinner. The recipe is healthy and low in fat. A six-pack of rolls makes 12, so this is a convenient number to make at a single outing, but this recipe is very adaptable -- just multiply the ingredients below by the number of pizzas you want to make.
If you like dinners like those made by Lean Cuisine®, Weight Watchers® or Jenny Craig®, you'll love this homemade alternative. You'll save money and time (cook once and make twelve dinners), not to mention you can avoid unnecessary sodium and preservatives. And unlike the commercial versions, you can season these meals to suit your taste.

Timesavers: If you don't feel like making homemade sauce, use a jar of your favorite marinara or pizza sauce from the Supermarket.

Money Savers: If you have a bakery thrift store in your neighborhood, you can usually pick up the French rolls for a song.

Variations: You can add all kinds of veggies to these pizzas without significantly affecting the fat or calorie counts. Try chopped onions, green peppers, mushrooms or artichoke hearts. Just remember to blanch vegetables destined for the freezer. Olives also add great flavor, but they do add a small amount of fat as well.

Finishing Touches: Before serving sprinkle on some dried Italian herbs or some fresh basil. Finish off with a sprinkle of crushed red pepper if you like things hot.

Ingredients:

Per Pizza
1/3 C pizza sauce
6 slices low fat beef and turkey pepperoni
1 1/2 tablespoons grated mozzarella cheese
1 teaspoon grated Parmesan cheese
one half long French roll

Instructions:

Cut each roll in half. Spread 1/3 cup sauce over the cut side of each roll, sprinkle with grated cheeses and top with pepperoni and other desired optional toppings.
Wrap each pizza tightly in foil or other freezer wrap of choice and freeze.

When you're ready to eat dinner, here's how to cook your pizzas:
Preheat oven to 350°F and place unwrapped pizza on a baking sheet. Bake for about 20-25 minutes or until heated through and cheese is melted.

Nutritional Info Per Pizza: Calories: 172; Calories from Fat 44; Total Fat: 4.8g; Saturated Fat: 2g; Carbohydrates: 21.6 g; Cholesterol: 16mg Sodium: 497mg;

Source: http://www.fabulousfoods.com/

Submitted by: Caroline G.