Roasted Chicken-Artichoke Calzones

Ingredients

• 1 (14-ounce) can artichoke hearts, drained and finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 2 cups thinly sliced fresh spinach leaves
• 1 1/4 cups (5 ounces) shredded sharp provolone cheese
• 1 cup shredded cooked chicken breast (about 5 ounces)
• 1 teaspoon olive oil
• 2 teaspoons cornmeal
• 1 (13.8-ounce) can refrigerated pizza crust dough

Preparation

1. Preheat oven to 425°.
2. Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine.
3. Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 cup spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until golden.

Maureen Callahan, Cooking Light
JULY 2004

Tortellini Salad

2 (9-ounce) packages refrigerated cheese tortellini
1 (14-ounce) can quartered artichoke hearts, drained
1 cup Caesar salad dressing
3 ounces salami, sliced
1 (2 1/4 ounce) can sliced ripe olives, drained
4 green onions, chopped

Prep:
Cook cheese tortellini according to package directions; drain and rinse with cold water.  Toss together tortellini and next 5 ingredients; garnish, if desired.  Serve immediately.

From:  Southern Living Aug 2002

Clean Eating Naan

2 3/4 cups whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk (any type of milk, unsweetened – I used almond milk)
1/2 cup unsweetened apple sauce
1 tablespoon garlic powder
Fresh cilantro for garnish (can also be mixed into the dough)

Directions:
In a large mixing bowl, whisk together the flour, salt, baking soda and garlic powder until well combined.
Pour in the apple sauce and milk, stirring with a wooden spoon until it become too thick to continue. Then knead with your hands until you have a slightly sticky yet smooth dough.
Break off pieces of dough and roll with a rolling pin on a floured surface. Keep in mind that the naan will hold whatever shape you roll it into, but it will double in thickness as it cooks (roll to about 1/4 inch thickness if you want something the thickness of a slice of bread).
Using a non-stick pan and an oil mister, mist the pan with oil and place a rolled piece of dough into the pan. Spray the top of it with a light coat of oil. Flip frequently until both sides are golden brown.
Remove from pan and allow to cool slightly before serving.

Nutritional Content:
This will depend on the size of your naan (how many are made). The following information is for the entire batch of dough. Divide by the number of naan you make.

Calories: 1214
Total Fat: 7 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 1345 mg
Carbohydrates: 262 gm
Dietary fiber: 43 gm
Sugars: 14 gm
Protein: 47 gm
Estimated Glycemic Load: 126

From:  http://www.thegraciouspantry.com/clean-eating-naan/

Clean Eating Housewarming Bread

3 cups warm water
1 tablespoon instant yeast (Active Dry Yeast)
1 tablespoon sucanat (Honey)
3/4 cup vital wheat gluten
1/4 cup 10-grain cereal (Multi-grain cereal from Trader Joe’s)
1 1/2 cup oat flour
5 1/2 cup white whole wheat flour
1/2 cup olive or safflower oil
2 teaspoons kosher salt (1 teaspoon)

Directions:
Combine all ingredients in a large stand-mixer bowl with a dough hook and mix on low for approx 3 minutes until combined. turn up to med-low and kneed for 7 minutes (Place all dry ingredients in a large mixing bowl and whisk together. Then add the wet ingredients and knead by hand for at least 5 minutes).
Place dough in a large bowl and cover with plastic wrap, allow to rise until doubled, approx 1 hour.
Gently press down on dough to release any air bubbles and divide into two equal pieces. shape and put each into a 9×5 loaf pan. allow to double again, about 1-1 1/2 hr.
Meanwhile, preheat oven to 375 F.
When dough is ready, place in oven and bake for 25-30 minutes. you will know when bread is ready when it sounds hollow when you tap on the bottom, OR if you have a kitchen thermometer, plunge it into the center of one of the loaves, if the temperature registers between 190 – 210F, its done.

(Makes 2 loaves)

Nutritional Content:
(Data is for 1 loaf – You will need to divide this data by the number of slices you cut. Personally, I got about 20 slices out of each loaf. The data below is based on MY version of the recipe. The numbers in parentheses are the data you would get for 20 slices.)

Calories: 2312 (116)
Total Fat: 64 gm (3 gm)
Saturated Fats: 9 gm (0 gm)
Trans Fats: 0 gm (0 gm)
Cholesterol: 0 mg (0 mg)
Sodium: 1213 mg (61 mg)
Carbohydrates: 338 gm (17 gm)
Dietary fiber: 55 gm (3 gm)
Sugars: 10 gm (1 gm)
Protein: 125 gm (6 gm)

From:  http://www.thegraciouspantry.com/clean-eating-house-warming-bread/

Clean Eating Cilantro Quinoa Salad

2 cups cooked, cooled or cold quinoa
1 cup cooked, cooled or cold pinto beans
1/4-1/2 cup fresh cilantro, chopped
Juice of 1 lime
1 tablespoon garlic powder
1/4 teaspoon salt
1/2 teaspoon black pepper

Directions:
Blend all ingredients together in a medium mixing bowl and serve cold.

(Makes approximately 3 cups)

Nutritional Content:  (Data is for 1/2 cup)

Calories: 117
Total Fat: 1 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 102 mg (5 mg if you leave the salt out of the recipe)
Carbohydrates: 21 gm
Dietary fiber: 4 gm
Sugars: 0 gm
Protein: 5 gm
Estimated Glycemic Load: 9

From:  http://www.thegraciouspantry.com/clean-eating-cilantro-quinoa-salad/

Skinny Strawberries Romanoff

16 oz strawberries, washed and cut                                         
4 oz low fat sour cream (I use fat-free plain Greek yogurt)                                      
2 tbsp brown sugar
mint leaves for garnish (optional)


Combine sour cream and brown sugar. Place about five strawberries in each glass and drizzle each with 2 tablespoons of cream sauce.

Serve in champagne glasses and garnish with mint leaves for an elegant presentation.

Servings: 5 • Serving Size: about 5 strawberries + 2 tbsp cream

From:  Skinnytaste.com

Blueberry-Cinnamon Muffins

To prevent berries from bleeding, toss them in flour, and then gently fold them into batter.

1/4 cup regular oats
2 tablespoons brown sugar
1 teaspoon ground cinnamon, divided
1/4 cup butter, softened
1 cup granulated sugar
1/2 cup egg substitute
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free buttermilk
1 cup fresh blueberries
Vegetable cooking spray

Stir together oats, brown sugar, and 1/2 teaspoon cinnamon; set aside.
Beat butter and granulated sugar at medium speed with an electric mixer until fluffy.
Add egg substitute, beating until blended. Stir in vanilla.

Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoon
cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture.
Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture.

Bake at 350° for 15 to 20 minutes or until tops are golden.
Cool muffins in pans 5 minutes; remove from pans, and cool on wire racks.