Hungry Girl Lisa Lillien’s Recipes

October 11th 2017

Meatza Pizza (30m | GF)
Yup; this pizza crust is made of ground beef! Come on, it’s not the weirdest thing to happen to pizza. I once saw one topped with BANANA. (Ewww . . . )
1/4th of pizza: 232 calories, 9g total fat (4.5g sat fat), 751mg sodium, 5.5g carbs, 1g fiber, 2.5g sugars, 31g protein
You’ll Need: baking sheet, parchment paper, large bowl, skillet, nonstick spray, medium bowl
Prep: 10 minutes • Cook: 20 minutes

CRUST
1 pound raw extra-lean ground beef (4% fat or less)
2 tablespoons egg whites (about 1 large egg’s worth)
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

TOPPING
1/3 cup chopped mushrooms
1/4 cup chopped onion
1/4 cup chopped bell pepper
1/2 cup canned crushed tomatoes
1/2 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup shredded part-skim mozzarella cheese
Optional topping: fresh basil

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Thoroughly mix crust ingredients in a large bowl. Shape into a circle on the baking sheet, about 1/4 inch thick and 10 inches in diameter.
3. Bake until cooked through, about 15 minutes.
4. Meanwhile, make the topping. Bring a skillet sprayed with nonstick spray to medium heat. Add mushrooms, onion, and bell pepper. Cook and stir until mostly softened and lightly browned, about 4 minutes.
5. In a medium bowl, stir seasonings into crushed tomatoes.
6. Carefully drain excess liquid from baking sheet, and thoroughly blot crust dry.
7. Spread crust with seasoned tomatoes, leaving a 1/2-inch border. Top with cooked veggies and mozzarella.
8. Bake until cheese has melted, about 5 minutes.
MAKES 4 SERVINGS

Copyright © 2017 by Lisa Lillien and reprinted by permission of St. Martin’s Griffin.


 
Classic Cheesy Mac Casserole (V)
This take on classic mac ’n cheese delivers plenty of cheesy goodness without overdoing it on the calorie front. So creamy!

1/4th of recipe (about 11/4 cups): 339 calories, 12g total fat (6.5g sat fat), 715mg sodium, 41g carbs, 7g fiber, 5.5g sugars, 17.5g protein
You’ll Need: 8-inch by 8-inch baking pan, nonstick spray, large pot, strainer, large bowl, 2 medium microwave-safe bowls

Prep: 15 minutes • Cook: 45 minutes
5 ounces (about 11/2 cups) uncooked whole-grain elbow macaroni
4 cups roughly chopped cauliflower
2/3 cup shredded reduced-fat cheddar cheese
1/3 cup light/reduced-fat cream cheese
1/4 cup fat-free milk
2 teaspoons Dijon mustard
2 teaspoons chopped garlic
1 tablespoon whipped butter
1/2 cup whole-wheat panko breadcrumbs
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon each salt and black pepper
2 tablespoons grated Parmesan cheese
 

  1. Preheat oven to 375 degrees. Spray an 8-inch by 8-inch baking pan with nonstick spray.
  2. Bring a large pot of water to a boil. Add pasta and cauliflower. Cook per pasta package instructions, about 8 minutes.
  3. Drain pasta and cauliflower in a strainer. Transfer to a large bowl.
  4. In a medium microwave-safe bowl, combine cheddar, cream cheese, milk, mustard, and chopped garlic. Mix well. Microwave for 1 minute, or until cheddar has melted. Mix until smooth.
  5. Add cheese mixture to the large bowl, and stir to coat. Transfer mixture to the baking pan, and smooth out the top.
  6. In a second medium microwave-safe bowl, microwave butter for 20 seconds, or until melted. Add breadcrumbs and seasonings, and mix well.
  7. Evenly distribute breadcrumb mixture over the contents of the baking pan. Sprinkle with Parm.
  8. Bake until lightly browned, 25 to 30 minutes.

 
MAKES 4 SERVINGS
 
Chew on This… Sources say that since 1970, the average American has gone from eating eight pounds of cheese per year to over 30 pounds annually!
 
Copyright © 2017 by Lisa Lillien and reprinted by permission of St. Martin’s Griffin.

 


 
Three Cheers for Cheesecake Brownies (V)
I promise, you cannot taste the black beans in these cheesecake-topped brownies. They’re awesome!
 
1⁄9th of pan: 136 calories, 5g total fat (3g sat fat), 303mg sodium, 24g carbs, 4.5g fiber, 4.5g sugars, 7g protein
You’ll Need: 8-inch by 8-inch baking pan, nonstick spray, food processor, large bowl, electric mixer

Prep: 20 minutes • Cook: 30 minutes • Cool: 1 hour
 
BROWNIES
One 15-ounce can black beans, drained and rinsed
½ cup unsweetened cocoa powder
⅓ cup unsweetened applesauce
¼ cup canned pure pumpkin
¼ cup egg whites (about 2 large eggs’ worth)
¼ cup whole-wheat flour
¼ cup Truvia spoonable nocalorie sweetener (or another natural brand about twice as sweet as sugar)
1 teaspoon vanilla extract
¾ teaspoon baking powder
¼ teaspoon salt 1 tablespoon mini (or chopped) semi-sweet chocolate chips
 
TOPPING
1/2 cup light/reduced fat cream cheese, room temperature
1/2 cup light/low-fat ricotta cheese
1 tablespoon Truvia spoonable no-calorie sweetener (or another natural brand about twice as sweet as sugar)
1 teaspoon vanilla extract
1 tablespoon mini (or chopped) semi-sweet chocolate chips
 

  1. Preheat oven to 350 degrees. Spray an 8-inch by 8-inch baking pan with nonstick spray.
  2. Place all brownie ingredients except chocolate chips in a food processor. Puree until completely smooth and uniform.
  3. Fold in chocolate chips.
  4. Spread batter into the baking pan, and smooth out the top.
  5. In a large bowl, stir cream cheese until smooth. Add all remaining topping ingredients except chocolate chips.

With an electric mixer set to medium speed, beat until smooth, 1 to 2 minutes.

  1. Spoon topping over the brownie batter in dollops. Swirl topping into the batter with a knife. Top with chocolate chips, and lightly press to adhere.
  2. Bake until a toothpick (or knife) inserted into the center comes out mostly clean, 25 to 30 minutes.
  3. Let cool completely, about 1 hour.

 
MAKES 9 SERVINGS
 
Copyright © 2017 by Lisa Lillien and reprinted by permission of St. Martin’s Griffin.
 

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