Bacon Ranch Flatbread Pizza
- 1 piece whole wheat lavash
- 1/4 cup plus two tablespoons Renovated Ranch, divided
- 1 medium tomato (about 4 ounces), sliced as thinly as possible
- 1/2 teaspoon freshly minced garlic
- 2 slice center cut bacon (preferably nitrate free), cut in half
- 6 ounces grilled chicken, cut into ½ inch cubes, reheated if necessary
- 1 ½ tablespoons finely slices fresh chives
- Preheat the oven to 400 degrees F. Line a baking sheet (large enough to fit the flatbread so that it lays flat) with nonstick foil.
- Place the flatbread on the prepared baking sheet. Crisp it in the oven, watching it carefully after a few minutes, until it is completely crisp (it should be cracker consistency throughout without being burnt), about 2-3 minutes per side. Note: It can go from crisp to burn pretty quickly so be sure to watch closely.
- Spread ¼ cup of the ranch evenly over the lavash, leaving about a ½ inch outer perimeter of the lavash bare, as if you’re spreading sauce over a pizza. Add the tomato slices side by side over the ranch. Then sprinkle the garlic evenly over them.
- Bake the pizza until the ranch is hot and the tomatoes are cooked, about 5-8 minutes, making sure that the outer edges aren’t burning (you can wrap foil around them if they are).
- Meanwhile, place the bacon strips in a small nonstick frying pan. Cook them until the stripes are crispy, but not burnt. Transfer them to a paper towel-lined plate to remove excess grease. Cut them into tiny slivers.
- Remove the pizza from the oven. Top it evenly with the grilled chicken, chives, then bacon. Drizzle the remaining 2 tablespoons of the ranch over the top. Cut the pizza into 12 equal pieces. Enjoy immediately.
- 1/4 cup light mayonnaise
- 1/4 cup plain fat free Greek yogurt
- 1/2 cup low fat buttermilk
- 1 tablespoon finely chopped fresh flat leaf parsley
- 1 teaspoon dried dill
- 1 teaspoon dried minced onion
- 1/2 teaspoon dried garlic flakes, chopped or dried minced garlic
- 1/2 teaspoon dry mustard
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon reduced sodium salt substitute
- In a small mixing bowl, using a small whisk, mix the mayonnaise, yogurt, buttermilk, parsley, dill, onion, garlic. Dry mustard, pepper, and salt substitute. Transfer the mixture to an airtight container and refrigerate it for at least 1 hour, or up to 2 days.
Parmesan Garlic Squash "Fries"
- Olive oil spray (propellant free)
- 1 butternut squash (at least .5 pounds; not all will be used for this recipe) or 1 pound crinkle cut butternut squash sticks
- 2 teaspoons extra virgin olive oil
- 1/4 cup shredded Parmesan cheese (preferably natural)
- 1/4 cup finely chopped flat lead parsley
- 2 tablespoons freshly minced garlic
- 1/2 teaspoon ground paprika
- 1/8 teaspoon sea salt
- Crinkle cutter
- Preheat the oven to 325 F. Line a large baking sheet with nonstick foil. Lightly mist it with spray.
- Cut both ends from the squash, then peel it, making sure to remove both the very outer layer of pee; and the inner bit that is much lighter than most of the squash. Cut the squash in half lengthwise. Using a large spoon, scrape out the seeds. Cut the top portions just above the seeds off both halves (reserve the area with the seeds for another recipe). Using a crinkle cutter, cut ½ inch thick by approximately 4 inch long fry like pieces from the top portions until you have 1 pound of “fries” (reserve any excess with the bottoms).
- Transfer the fried to a medium mixing bowl. Drizzle them with olive oil then sprinkle the cheese, parsley, garlic, paprika, and salt over top. Gently toss them until the fries are evenly coated.
- Place the fries on the prepared baking sheet so they don’t touch. Bake them until the fries are caramelized and tender throughout, for about 20-25 minutes per side. Enjoy immediately.
Lemon Blueberry Ricotta Tartlets
- 3/4 cup fat free ricotta cheese
- 3 large egg whites (preferable cage free)
- 1 tablespoon zero calorie natural sweetener-
- 3/4 teaspoon vanilla extract
- 1 tablespoon freshly grated lemon zest
- 24 mini fillo cups
- 24 fresh blueberries
- Preheat the oven to 350 F. Line a small baking sheet with nonstick foil. .
- In a mixing bowl, using a spoon, mix the ricotta, egg whites, sweetener, vanilla and lemon zest until well combined. Divide the mixture evenly among the fillo cups (about 1 tablespoon per cup). Then use the back of the spoon to level the tops.
- Place the filled cups side by side on the linked baking sheet. Bake them until the filling is warm and the shells are a light golden brown, about 14-18 minutes
- All them to cool for 3 minutes. Divide the blueberries evenly among them, placing them on top of the filling. Enjoy immediately.
- Cooking notes:
- Mini fillo cups can be found in freezer section of your grocery store. If you’re not serving them all at once make the filling and fill the cups you plan to serve or eat. Refrigerate the remaining filling in an airtight container (for up to 3 days); fill and bake the fillo cups just before serving.