Tag Archives: garlic powder

Pizza Roll-Ups

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Even if you are not a football fan (gasp! are there such people still in the world?) I am sure you are doing something for the big game. (Super bowl is THIS Sunday kids, get with the program). I am also sure of the fact that we could all lay off the nachos, wings, pizzas, etc. that come along with watching the game. (Plus after 17 weeks of it, I think I have had my fill of hot sauce induced Sunday eats). However, since snacking is a must, but calorie overload doesn’t have to be. Here is an easy, quick, and healthy recipe for the game day munchies.

  • 1 can of the refrigerated reduced fat crescent rolls
  • 40 slices turkey pepperoni
  • 4 pieces of Weight Watchers mozzarella string cheese, cut in half
  • garlic powder (I added a dash of dried oregano because I like the freshness the little green specks add).
  • low fat marinara or pizza sauce

Preheat oven to 375. Unroll crescent rolls and separate into 8 triangles. Place 5 slices of turkey pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle crescent rolls with garlic powder & a pinch of the dried oregano. Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown. Serve with a side of warm sauce.

Happy Eating, XO.

Baby, it’s cold outside!

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I know most people think of soups, stews, or even chili when the weather is cold. However, nothing screams “snowed-in winter” to me more than Chicken Pot Pie. Its filling, creamy, hot, and so, so, sooo yum. Luckily, its still sweatshirt weather for the next 6-8 weeks based on where you live so quit freaking out about how much you are cheating on your weight loss resolution & get to baking this puppy now. It’s beyond easy because all of the ingredients are cooked & all you have to do is toss & pour. No culinary skills needed!

  • 1 can cream of chicken (if you MUST cut calories, chicken broth will work in place of ONE of the cream of…soups)
  • 1 can cream of mushroom (if you are like my sister & don’t like mushrooms, replace with 1 cup of milk)
  • 2 cups (1 package =12 ounces) of frozen vegetables (I usually grab the medley of carrots, peas, & corn)
  • 3 cups of shredded rotisserie chicken
  • 1 small yellow onion finely chopped
  • A pinch of salt, pepper, cayenne powder, garlic powder, dried rosemary flakes (about 1 tsp. each)
  • 1 package of pie crusts

Grab a 9 inch pie dish, spray with cooking spray before laying the first pie sheet down. Take the remaining ingredients and mix well. Pour into bottom pie shell & cover with other pie shell. Crimp edges to seal shut and cut two slits in the center to let the air escape when baking. Optional: brush with egg wash (that’s just one egg beaten with a tbsp. of water) on top for a golden-looking crust. Bake at 375 degrees for 30-35 min or until top browns.

 

Chicken pot pie

 

*If you want to make it as pictured, use Pillsbury crescent rolls and 2 ramekins. Roll out to 1/2 inch thick and use a pizza cutter to cut in to four squares. Drape one of the squares on bottom of the ramekin, while pulling the edges up and over. Fill, and drape the top with another square, pressing the edges together to seal.

Happy Eating, XO.