Sunday Funday - Week Three

Sunday Funday, can the Steelers win a game!?  The Steelers played the Chicago Bears this week, so I decided to create some lower fat Chicago style deep dish pizza. 

Deep dish pizza either calls for toppings or lots of cheese to fill it up.  I went with the toppings so I could keep this a lower fat, healthier option.  The easiest way of doing this would be to add lots of veggies, but it's football season.  Veggie pizza and football don't seem to go hand in hand.  So I took my italian beef meatballs which are low in fat and carbs and loaded them on this pizza.  Since I have an obsession with having to eat your veggies,  not one of my football meals will be without one, I made a BLT salad with a buttermilk mustard dressing.  

Hopefully only my Chicago Deep Dish is better than the Steelers tonight.

Lets go Steelers!

Next week, we play the Minnesota Vikings...juicy lucys coming your way!

Never Stop Cooking ~Melissa

Week Three Menu

Deep Dish Meatball Pizza

BLT Salad

Pretzel Bites with Pizza Sauce

Deep Dish Meatball Pizza

Ingredients

1 pre-made refrigerated pizza dough

6 Italian beef meatballs (recipe to follow), sliced

1/2 cup pizza sauce

3/4 cup mozzarella cheese

2 Tbsp parmesan cheese

Directions

Preheat oven to 400 degrees. 

Cover a large cutting board with a dusting of flour and corn meal.  Roll out the pizza dough (make sure you let the dough come to room temperature first).

Place dough into a cast iron skillet sprayed with cooking spray.  If you don’t have a cast iron skillet, try using a round pie or cake pan to get the deep dish affect. Once you have the dough evenly spread out in the skillet, spread the pizza sauce leaving about a half an inch sauce free for the crust.  Spread the sliced meatballs evenly on top of the sauce and half of the mozzarella and parmesan on top of the meatballs.  Bake pizza for ten minutes.  Remove pizza, and top with the remaining cheeses and bake for an additional ten minutes.  

Remove from skillet and cut pizza into six slices.

Nutritional Facts

Servings per pie: 6

1 Serving: Calories  Fat 2.9g Cholesterol 23.2mg Sodium 51.2mg Carbohydrates 0.5g Fiber 0g Sugar 0.3g Protein 8.9g

Italian Beef Meatballs

Ingredients

1 lb 93% lean ground beef

1 slice whole wheat bread (I use Arnold’s), torn

1/4 low fat milk

1/4 cup parmesan cheese

2 cloves garlic, minced

2 tsp dried basil

2 tsp dried parsley

Directions

Preheat oven to 400 degrees. 

Place torn bread and milk in a bowl, letting the bread absorb the milk.  

In a mixing bowl, combine beef, cheese, garlic, basil, and parsley.  Season the mixture with salt and pepper.  Add in bread and milk mixture and mix ingredients together.  Form mixture into 12 meatballs approximately 1.5 ounces a piece.

Place meatballs on a baking sheet sprayed with cooking spray and cook in the oven for 20-25 minutes, turning over halfway through.

Nutritional Facts

Servings per recipe: 12

1 Serving: Calories 63 Fat 2.9g Cholesterol 23.2mg Sodium 51.2mg Carbohydrates 0.5g Fiber 0g Sugar 0.3g Protein 8.9g

BLT Salad with Buttermilk Mustard Dressing

Ingredients

lettuce, shredded

tomatoes, diced

cooked bacon, crumbled

store bought croutons

buttermilk mustard dressing (recipe below)

Buttermilk Mustard Dressing

2 Tbsp mayonnaise

2 Tbsp grainy mustard

2 Tbsp lowfat buttermilk

1 tsp garlic powder

1 tsp dried or fresh chives

salt and pepper to taste

Directions

Make the dressing by combining all ingredients.  Toss dressing with the lettuce, tomatoes, and bacon. Top with croutons for the bread in the blt!

Nutritional Facts

Buttermilk Mustard Dressing

Servings per recipe: 6 Tbsp

1 Serving: Calories 34 Fat 2g Cholesterol 2mg Sodium 131.4mg Carbohydrates 0.5g Fiber 0g Sugar 0.4g Protein 0.3g