Lighten Up: A Healthy Pizza Recipe Our low-cal pizza recipe gives you the ooey-gooey taste you love -- without the fat. By the editors of FITNESS magazine

A Slimmer Slice: Fresh Tomato & Chicken Pizza Makes: 4 servings Ingredients Nonstick cooking spray 1 tablespoon cornmeal 1 10-ounce package refrigerated pizza dough 3 medium plum tomatoes, thinly sliced 4 ounces cooked chicken, cut into 1-inch cubes 3 tablespoons snipped fresh basil 1/4 teaspoon coarsely ground pepper 1 cup shredded reduced-fat mozzarella cheese 1. Coat a 12-inch pizza pan with cooking spray; sprinkle with cornmeal. Press refrigerated dough into pan, building up edges. 2. Arrange tomato slices and chicken on dough. Add basil and pepper, and top with mozzarella. 3. Bake in a 425-degree F. oven for 13 to 18 minutes, or until cheese is bubbly. Nutrition facts per serving (1/4 of pizza): 281 calories, 20g protein, 31g carbohydrate, 8g fat (3g saturated), 2g fiber

Healthy Cooking Tips Shake the Salt Subbing tomatoes for store-bought sauce reduces sodium and belly bloat. Plus, packing your pie with produce ups the filling factor. Choose Chicken Swap out greasy pepperoni for grilled chicken. "Season it with oregano and basil," says chef Juan-Carlos Cruz, author of The Juan-Carlos Cruz Calorie Countdown Cookbook. Make the Cut To chop basil, stack the leaves in a neat pile and roll lengthwise, like a cigar. Use shears to slice across the bundle. Say Cheese Low-fat cheese melts better than fat-free. Before baking the pie, mist with cooking spray. "A bit of oil helps the cheese melt," says Cruz.

The Healthiest Takeout Pizzas Pie Chart Some nights you only have time for takeout. But from stuffed crust to hand-tossed, what to choose? We found the slimmest picks (nutritional info is per slice). Domino's medium Thin-Crust Vegi Feast = 139 calories, 7g fat Papa Gino's small Cheese = 160 calories, 4g fat Pizza Hut medium Fit On Delicious Ham, Red Onion & Mushroom = 160 calories, 4.5g fat Papa John's small Garden Fresh Original Crust = 200 calories, 7g fat Little Caesars large Hot-N-Ready Cheese = 240 calories, 9g fat

Delivery Don't If you order a pizza with a meat topping, like pepperoni or sausage, you're also getting artery-clogging saturated fat. Originally published in FITNESS magazine, June 2009.

Healthified Devil's Food Ice Cream Pie

From www.eatbetteramerica.com

90% less sat fat • 94% less cholesterol than the original recipe—see the comparison. What a treat! The sinfully delicious trio of chocolate, peanut butter, and banana in an ice cream dessert for just 170 calories per serving.

Prep Time:20 min

Start to Finish:8 hr 30 min

makes:12 servings

1 package (6.75 oz) fat-free devil’s food cookie cakes (12 cookies) 1/4 cup reduced-fat peanut butter 1/4 cup hot water 1 cup sliced bananas 4 cups low-fat or light vanilla, chocolate, or desired-flavor ice cream, softened* 4 tablespoons fat-free, sugar-free hot fudge ice cream topping

1. Coarsely chop cookies. Place cookie pieces in the bottom of an 8-inch springform pan with removable side. In a small bowl, whisk together peanut butter and hot water until smooth. Drizzle evenly over cookies.

2. Top with banana slices. Carefully spoon ice cream evenly over all in pan; spread ice cream until smooth on top. Cover with plastic wrap and freeze for 8 hours or until firm.

3. Let stand at room temperature for 10 minutes before serving. Remove side of pan; cut pie into 12 wedges. Drizzle fudge topping over wedges.

4. *To soften ice cream: Place ice cream in a large chilled mixing bowl; stir with a wooden spoon until soft, pressing ice cream against side of bowl.

Nutritional Information

1 slice pie plus 1 teaspoon topping: Calories 170 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 90mg; Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 9g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitamin C 2%; Calcium 2%; Iron 4% Exchanges: 1 1/2 Other Carbohydrate; 1/2 Low-Fat Milk; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.

Frosty Margarita Pie

From www.eatbetteramerica.com

Make it ahead, and dessert will be ready when you want it. No baking is needed in this frosty pie made using margarita. From eatbetteramerica.

Prep Time:20 min

Start to Finish:6 hr 20 min

makes:8 Servings

1 cup graham cracker crumbs (12 squares) 3 tablespoons powdered sugar 1/4 cup frozen (thawed) margarita mix concentrate 1 pint (2 cups) lime sherbet, softened 1/3 cup frozen (thawed) margarita mix concentrate 3 tablespoons tequila, if desired 1 pint (2 cups) vanilla fat-free ice cream, softened

1. Mix cracker crumbs and powdered sugar. Stir in 1/4 cup margarita mix until crumbly. Press mixture firmly against bottom and side of pie plate, 9x1 1/4 inches.

2. Mix sherbet, 1/3 cup margarita mix and the tequila in large bowl. Gently swirl in ice cream. Spoon mixture into crust; spread evenly. Cover and freeze 4 to 6 hours or until firm.

Nutritional Information

1 Serving: Calories 200 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g); Cholesterol 5mg; Sodium 105mg; Total Carbohydrate 45g (Dietary Fiber 2g); Protein 2g Percent Daily Value*: Iron 2% Exchanges: 1 Starch *Percent Daily Values are based on a 2,000 calorie diet.

Crispy Baked 'Fried' Chicken

Recipe courtesy Cat Cora for Food Network Magazine

Prep Time: 20 min Inactive Prep Time: -- Cook Time: 50 min Level: Easy Serves: 4 to 6 servings

Ingredients

• 8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings) • 1/2 cup all-purpose flour • Kosher salt and freshly ground pepper • 4 cups cornflakes • 2/3 cup buttermilk • 2 tablespoons dijon mustard • 1/4 teaspoon cayenne pepper • 1 1/2 teaspoons paprika • 3/4 teaspoon ground sage

Directions

Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.

Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.

Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.

Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g

Pulled Pork

From Food Network Kitchens

Prep Time: 25 min Inactive Prep Time: 15 min Cook Time: 30 min Level: Easy Serves: 6 servings

Notes: This tender and juicy pulled pork starts with a surprising choice: pork tenderloin. By simmering large pieces of pork tenderloin in a tangy sauce and then shredding it with two forks the result is tender pork tossed with lots of rich flavorful sauce. The final touch is a crunchy broccoli slaw with a mustardy dressing.

Ingredients

• 3 teaspoons vegetable oil, divided • 1 small onion, chopped • 2 cloves garlic, chopped • Kosher salt and freshly ground pepper • 2 teaspoons chili powder • 1 teaspoon ground cumin • 1/2 teaspoon ground cinnamon • 1/4 teaspoon cayenne pepper • 1 1/2 cups low-sodium chicken broth • 1/3 cup ketchup • 1/3 cup plus 1 tablespoon apple cider vinegar • 2 tablespoons molasses • 1 pork tenderloin, about 1 pound, cut into 4 pieces • 1 tablespoon whole grain mustard • 3 cups (6 ounces) broccoli slaw • 6 whole wheat hamburger rolls, split

In a large Dutch oven heat 2 teaspoons of oil over medium heat. Add the onion and garlic and season with salt and pepper. Cook until softened and lightly browned, 5 minutes. Add the chili powder, cumin, cinnamon, and cayenne and cook until toasted, 1 minute more. Stir in the broth, ketchup, 1/3 cup vinegar, and molasses. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender, about 20 minutes

Meanwhile, in a medium bowl whisk the remaining 1 teaspoon of oil with the remaining 1 tablespoon of vinegar and the mustard. Add the broccoli slaw and toss well. Season with salt and pepper to taste and set aside.

Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat on the remaining sauce in the pot to medium-high and cook until thickened, about 5 minutes. Remove from the heat.

Shred the pork with two forks into large chunks and add back into the thickened sauce. Toss well to coat. Let stand 10 minutes, tossing occasionally, to let the pork absorb the sauce. Serve on a bun with the slaw on the sandwich or on the side.

Copyright 2010 Television Food Network, G.P. All rights reserved

Nutritional analysis per serving (without broccoli slaw)

Calories 289; Total Fat 8g (Sat Fat 1.6g, Mono Fat 2.3g, Poly Fat 3g) ; Protein 21g; Carb 36g; Fiber 4g; Cholesterol 49mg; Sodium 570mg

Lemon Icebox Bars

2008, Ellie Krieger, All Rights Reserved

Prep Time: 25 min Inactive Prep Time: 8 hr 0 min Cook Time: -- Level: Easy Serves: 16 servings

Ingredients

Crust:

• 14 whole-grain graham cracker squares (7 full sheets) • 2 tablespoons melted unsalted butter • 1 tablespoon dark brown sugar • 1/4 teaspoon salt • Cooking spray •

Filling:

• 1 (8-ounce) package 1/3 less-fat cream cheese, softened at room temperature • 1 (14-ounce) can fat-free sweetened condensed milk • 1/4 cup pasteurized egg product (such as egg beaters) • 1 teaspoon finely grated lemon zest • 1/2 cup fresh lemon juice • 2 teaspoons powdered gelatin • 3 tablespoons boiling water

Make Crust:

Directions

Place graham crackers in the bowl of a food processor and pulse until crumbs are formed. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.

Make the filling:

In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm. Slice into 2-inch squares using a chilled knife coated with cooking spray.

Per Serving:

Serving size is 1 square

Calories 155; Total Fat 5.5 g; (Sat Fat 3 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 5 g; Carb 22 g; Fiber 0 g; Cholesterol 18 mg; Sodium 165 mg

Malted Chocolate Pudding Cake

From Food Network Kitchens

Prep Time: 20 min Inactive Prep Time: 30 min Cook Time: 35 min Level: Intermediate Serves: 8 servings

Note: Dutch processed cocoa has all the rich chocolate flavor of unsweetened cocoa powder without the bitter aftertaste, making it a perfect choice for this super light malted chocolate cake that makes its own fudgy sauce.

Ingredients

• Nonstick cooking spray • 2/3 cup all-purpose flour

• 1/3 cup whole-wheat pastry flour • 3/4 cup packed light brown sugar • 1/4 cup Dutch processed cocoa powder, plus 2 tablespoons • 2 teaspoons baking powder • 1/2 teaspoon fine salt • 1 cup chocolate malt powder, such as Ovaltine • 1/2 cup low-fat (1 percent) milk • 1 large egg white • 2 tablespoons unsalted butter, melted • 2 teaspoons pure vanilla extract • 1 1/2 cups boiling water • Confectioners' sugar, for dusting, optional

1. Preheat the oven to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray.

2. Whisk together both flours, 1/2 cup of the brown sugar, 1/4 cup cocoa, baking powder, and salt in a large bowl. In a separate bowl whisk 1/2 cup of the malt powder with the milk, egg white, butter, and vanilla until the malt dissolves. Stir into the dry ingredients until only a few small lumps remain and spread the batter in the prepared baking dish.

3. Combine the remaining 1/4 cup of brown sugar with the remaining 2 tablespoons of cocoa and sprinkle over the batter. Stir the remaining 1/2 cup malt powder into the boiling water and pour it over the batter. Bake until the cake springs back when lightly touched and a toothpick inserted in the center comes out with a few moist crumbs, 30 to 35 minutes. Cool for 30 minutes on a wire rack. If desired, dust the top of the cake with confectioners' sugar and immediately spoon the warm cake and sauce onto plates or shallow bowls.

Copyright 2010 Television Food Network, G.P. All rights reserved

Nutritional analysis per serving

Calories 203; Total Fat 6g (Sat Fat 2.5g, Mono Fat 1g, Poly Fat 0g) ; Protein 4g; Carb 37g; Fiber 1g; Cholesterol 12mg; Sodium 294mg

Notes: Cook's Note: This cake is made to be eaten warm while the cake and sauce are still separate of each other. Leftovers can be enjoyed as a rich chocolate cake with a drizzle of warmed prepared fudge sauce.

Italian Tortilla Pizza

2006 Ellie Krieger, All Rights Reserved

Prep Time: 10 min Inactive Prep Time: -- Cook Time: 10 min Level: Easy Serves: 2 as a main course, 4 as an appetizer

Ingredients

• 4 whole-wheat tortillas (6- inches in diameter) • 2 medium tomatoes, seeded and chopped • 1/4 cup coarsely chopped pitted calamata olives • 1/4 cup freshly grated Parmesan • 2 tablespoons fresh basil leaves • Freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Put the tortillas onto a baking sheet and top each with tomatoes and olives. Sprinkle some cheese on top of each pizza and bake for 10 minutes.

Garnish each pizza with torn basil leaves and season with pepper. Allow pizza to cool for a few minutes then slice each tortilla into 4 wedges.

How to Roast Vegetables in the Oven By Rachel Pickett Takeaways

• Unlike baking, roasting is generally done at high temperatures.

• Almost any garden variety vegetable can be roasted.

• For most garden variety types cutting them into cubes or chunks is fine.

A super easy and healthy way to prepare vegetables is to roast them. Roasted vegetables have an intense flavor that cannot be matched by any other method of cooking. Most garden variety vegetables can be roasted with ease. Roasting is essentially cooking foods at high temperatures which removes the water faster than any other method, and the result is an intense, rich flavor that lasts. Here are some tips to help you get the best flavor from your vegetables when roasting, what vegetables you should choose and those to avoid, and information on preparation. The Basics of Roasting Unlike baking, roasting is generally done at high temperatures. Depending on the type of vegetable you are roasting you will need to adjust the temperature accordingly. Most roasting is done between the temperatures of 400-475 degrees Fahrenheit. The intense heat and dryness of the oven during roasting causes vegetables to lose moisture (water) very quickly causing them to shrink. Because the vegetables shrink so quickly the trapped flavor is very rich, kind of like marinating but instead of adding flavor, you are keeping it. The browning that occurs during roasting also adds a distinct taste for each individual vegetable. Also unlike baking, roasting requires very little fat. Vegetables That Can Be Roasted Almost any garden variety vegetable can be roasted. Fresh or frozen. Of course some vegetables are just not suited to roasting like leafy greens and those with very high water content. The best vegetables for roasting are those considered roots such as carrots, potatoes, beets, and radishes. Listed here are some other suggestions:

Red/Green/Yellow Bell Peppers Tomatoes Corn Parsnips Green Beans/String Beans Chilis/Jalapenos Mushrooms Sprouts Asparagus Squash Zucchini Onions Whole baby carrots Sliced carrots Whole okra

Vegetables to Avoid Roasting Because of their high water content and fraility most leafy greens are not suitable for roasting. If you try to roast the following vegetables you will find they wilt, stick, burn, and dry out too much. Avoid trying to roast these vegetables:

Collard Greens Mustard Greens Lettuce Water Chestnuts Baby Corn Kale Spinach

Preparing Vegetables for Roasting Depending on the vegetable there may be a few different ways to prepare them. For most garden variety types cutting them into cubes or chunks is fine. To make sure your vegetables cook and brown evenly it is important to make sure the vegetables are uniform in size and shape. For vegetables like peppers and onions it is usually better if you slice them into strips, but not too thin because they will dry out and burn. Most vegetables should be prepared in just about the same way as for sauteeing or stir fry. When using potatoes for roasting you will get better results if you rinse away some of the extra starch so they can brown and crisp on the outside. Pour the vegetables into a large mixing bowl or plastic zipper bag and toss with 1-2 tablespoons of oil. During this time you should also add in your preferred seasonings and salt to taste. Too much oil and the vegetables will turn out more like a fried food; too little oil and the vegetables will dry out and be crunchy or crispy. You want some crisp to the outside but just enough oil to allow the vegetables to brown without burning. Instead of tossing them in oil, you can also use olive oil or butter cooking spray to spray the pan and the tops of the veggies. Temperature and Cook Times Because the temperature and cook times can vary greatly for different vegetables it is best to roast them separately. But, many vegetables can be cooked together as long as they are similar, such as potatoes and carrots, onions and peppers, or tomatoes and mushrooms. There are no specific rules as to what temperature you have to roast foods at, but in general the higher the water content and the higher the density of the vegetable, the higher the temperature. Vegetables like potatoes, squash, zucchini, jalapenos, and green beans can be roasted at temperatures of 450 degrees Fahrenheit and higher. Onions, peppers, mushrooms, tomatoes, and corn should be cooked at temperatures less than 450 degrees Fahrenheit down to about 400. Temperatures lower than 400 will not cook the vegetables thoroughly nor will they brown accordingly.

After greasing and seasoning your vegetables lay them out on a flat baking sheet in a single layer. Most vegetables will roast in about 15-20 minutes. Vegetables like onions and peppers can be roasted in as little as 7-10 minutes. During roasting shake the pan or turn over the vegetables once or twice to keep them from sticking, or burning. You can also switch your oven to “broil” about halfway through. When it comes to roasting vegetables experience really is the only way to learn. You may want to try out different temperatures and herbs to figure out exactly what you want to get out of roasting. With some practice roasting vegetables will become first hand knowledge and you will find it really is easy. Roasting vegetables is a great way to bring out their natural earthy flavor without having to do much at all.

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