Tag Archives: cheese

Avocado and Chicken Pizza

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Ingredients

Tortillas (like La Tortilla Factory Smart and Delicious tortillas that are lower in carbs and calories and higher in fiber)

Avacado Spread (recipe below) (2 cups)

Chicken, cooked and cut into 1″ chunks, or pulled apart

Pizza Toppings, such as:

red onion, diced

tomatoes, diced

cilantro

reduced fat cheddar cheese

avocado, cut into 1″ pieces

Directions

Preheat oven to 400F. Place tortillas on a baking sheet and bake them for about 5-8 minutes (turning over halfway through), just enough to crisp them up a bit so you have a nice, crispy crust instead of a soggy, droopy crust. Be sure to keep an eye on them, you don’t want to burn them but if you don’t crisp them up enough, once the pizzas are loaded with toppings and baked, the crust won’t firm up as much.

Once the tortillas are crisped up a bit, pull them out of the oven and let cool for a few minutes. Spread each tortilla with about 1/2 cup of the avocado spread and sprinkle on toppings. Bake for about 6-8 minutes or until cheese is fully melted.

Nutritional Information, per pizza (makes 4 pizzas)

keep in mind, a lot of the fat in this comes from the avocado spread, which is a “good” fat

Calories: 475

Fat: 29 g

Carbs: 36 g

Sodium: 844 mg

Fiber: 20 g

Protein: 32 g

Sugars: 2 g

Avocado Spread

2 avocados

1 small onion, chopped finely

1 lime, juiced

2 tsp. garlic

1/2 tsp. salt

Cut the avocados in half, take out the pit and scoop the avocado out of the shells and into a medium sized bowl. Add remaining ingredients and mash thoroughly with a potato masher. Set aside. Makes about 2 cups.

Nutritional Information, per serving

(for 1/2 cup avocado spread, makes about 4 servings)

Calories: 156

Fat: 13 g

Protein: 2 g

Sugars: .4 g

Fiber: 6 g

Carbs: 10 g

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Filed under Poultry

Mushroom and Cheddar Stuffed Onions

Ingredients

1 large sweet onion (about 1 pound)
1 tablespoon unsalted butter
1/4 cup finely chopped shallots
1 tablespoon minced garlic
8 ounces cremini mushrooms, very finely chopped
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon freshly ground pepper, divided
1/4 cup dry sherry or dry white wine
4 teaspoons chopped fresh sage, divided
3/4 cup shredded extra-sharp Cheddar
3/4 cup coarse fresh breadcrumbs
1/4 cup finely chopped flat-leaf parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco
2 teaspoons extra-virgin olive oil

Directions

  1. Preheat oven to 425°F. Spray an 8-inch-square baking dish with cooking spray.
  2. Bring a large pot of slightly salted water to a boil. Trim the ends off the onion and cut in half lengthwise; peel. Cook the onion halves in the boiling water for 2 minutes. When cool enough to handle, remove the 4 largest outer layers from each half. Return the remaining pieces to the pot and boil for 5 minutes more to cook through. Set aside. Using tongs, return the 8 onion layers to the boiling water and cook until soft and pliable, 1 to 4 minutes, pulling each layer out as it’s done. Set aside on a plate.
  3. Heat butter in a large nonstick skillet over medium heat. Add shallots and garlic; cook, stirring, until the shallots are soft, 4 to 5 minutes. Add mushrooms and 1/4 teaspoon each salt and pepper. Add sherry (or wine); cook, stirring, until almost all the liquid has evaporated and the mushrooms form a soft mass, 8 to 10 minutes. Stir in 2 teaspoons sage; cook 30 seconds more. Transfer the mixture to a medium bowl; stir in cheese, breadcrumbs, parsley, Worcestershire and Tabasco. Finely chop the reserved onion core; add to the bowl.
  4. To stuff an onion layer, hold it with the curved side cupped in your hand. Spoon 4 to 5 tablespoons of stuffing into the center and gently form it into a football-shaped packet. Lay the packet seam-side down in the baking dish and repeat with the remaining layers. Brush the packets with oil and sprinkle with the remaining 2 teaspoons sage and 1/8 teaspoon each salt and pepper. Cover the dish with foil.
  5. Bake until the onions are bubbling, 15 to 25 minutes. Serve hot or warm.

Nutritional Information

per serving (makes 4 servings, 2 onions each):

Per serving: 265 calories; 13 g fat ( 7 g sat , 5 g mono ); 30 mg cholesterol; 25 g carbohydrates; 0 g added sugars; 10 g protein; 3 g fiber; 393 mg sodium; 489 mg potassium.

from Eating Well

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Filed under Appetizers and Sides, Vegetables and Vegetarian Dishes