Healthy Garlic, Tomato, Shrimp, and Spinach Pizza

Healthy Garlic, Shrimp, Spinach, and Tomato Pizza

Healthy Garlic, Shrimp, Spinach, and Tomato Pizza

Ummm, yum. I’ve been craving pizza, and this one felt fancy and hit. the. spot. I added spinach to mine from the original recipe. I had 2 pieces for 7 Points Plus or 322 calories and a side salad for 2 points plus.

What you need:

  • 1/2 pound thawed frozen shrimp, peeled and deveined
  • Prebaked pizza crust
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons minced garlic
  • 1 cup halved grape tomatoes
  • 1 cup fresh spinach
  • 2 tablespoons finely grated Parmesan cheese
  • Red pepper flakes to taste

How to make it:

  • Slice shrimp in half horizontally.
  • Place a prebaked pizza crust on a shallow baking pan.
  • Combine olive oil and minced garlic in a small bowl; brush oil mixture onto crust.
  • Top crust with halved shrimp, halved grape tomatoes, and Parmesan cheese.
  • Bake 10-12 minutes or until shrimp are cooked through.
  • Cut into 8 slices; serve.

Weight Watchers Moroccan Chicken with Apricots and Squash

A weight watchers chicken dish

Weight Watchers Moroccan Chicken with Apricots and Squash

I really liked this Weight Watchers recipe! A different way to prepare chicken! I subbed the jasmine rice for brown rice. 9 pp per serving.

What you need:

  • 1 tsp table salt, or to taste
  • 1/4 tsp black pepper, freshly ground
  • 1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces
  • 3 spray(s) cooking spray
  • 2 tsp olive oil
  • 1 tsp ground cumin, or to taste
  • 1 tsp ground coriander, or to taste
  • 1/2 tsp ground cinnamon, or to taste
  • 1 large uncooked vidalia onion(s), chopped
  • 2 cups uncooked butternut squash, peeled and cut into1/2-inch cubes (about 3/4 lb)
  • 3/4 cup(s) uncooked jasmine rice, or basmati rice, rinsed   (I used brown)
  • 16 halves dried apricot halves, roughly chopped
  • 1 1/2 cup(s) canned chicken broth, or more if needed
  • 1/4 cup(s) cilantro, fresh, minced

How to make it:

  • Preheat oven to 400°F.
  • Rub salt and pepper all over chicken; set aside.
  • Coat a large oven-proof pot with cooking spray; heat over medium heat. Add oil; heat until it begins to shimmer. Add cumin, coriander and cinnamon; cook until fragrant, stirring, about 30 second to 1 minute. Add chicken; cook until lightly browned, flipping once, about 1 1/2 to 2 minutes per side. Remove chicken to a plate; set aside.
  • Add onion and squash to pot, scraping down sides and bottom of pot to incorporate pan drippings. Cook, stirring occasionally, until onions start to turn translucent and squash begins to soften, about 10 minutes. Add rice and apricots; place browned chicken on top. Pour in broth; bring to a boil for 1 minute.
  • Cover pot and bake in oven until rice and squash are tender and chicken is cooked through, checking half way through to see if more broth is needed, about 20 to 25 minutes. Sprinkle with cilantro before serving. Yields about 2 cups (including a piece of chicken) per serving.

Find original recipe here: http://www.weightwatchers.com/food/rcp/recipepage.aspx?recipeid=220921&ExplicitNav=food&ExplicitSubThirdNav=PowerFoodRichRecipes

Skinnytaste’s Eggplant Panini with Pesto

7 PointsPlus per sandwich

I am going to link to Skinnytaste’s version of this (mostly because it’s prettier!) But mine is just a bit different.

What you need:

  • 1 large eggplant, about 12-14 oz
  • kosher salt to taste
  • olive oil spray (I used my misto)
  • 12 oz french bread, cut into 4 pieces
  • 4 slices part skim mozzarella cheese (Sargento ) I actually used 1/4 C shredded
  • 1 tbsp store bought pesto 
  • 8 thin sliced tomato
How to make it:

Slice the eggplant into 1/4-inch thick slices. Place the eggplant slices on a paper towel and season with salt; set aside about 30 minutes. This will help draw some of the moisture out of the eggplant. Pat the eggplant dry with paper towels.

I used a grill pan to grill the eggplant. Lightly spritz eggplant with olive oil, season with salt and pepper. When the grill is hot, grill eggplant about 7-8 minutes, turning once half way through. Set aside.

Slice the bread open and place 3 slices of grilled eggplant, 1 slice (or 1/4 c of shredded) of mozzarella, 1 tbsp of pesto, and 2 slices of tomatoes on each sandwich.

Close and lightly spray the top of the bread with oil. Place on a panini press and close until the cheese melts and the bread is toasted. Cut in half diagonally and eat immediately. (Side note-I don’t have a panini press, so I used a George Foreman grill and it worked great!)