Pizza Sausage Rolls

Posted on by
Pizza Sausage Rolls

Pizza Sausage Rolls wrapped in bagel dough with Italian chicken sausage, marinara and mozzarella make a fun recipe your whole family will love. Great game day food!

Pizza Sausage Rolls

Pizza Sausage rolls

Baked goods, Breads, Italian, Kid-Friendly

Prep Time: 20 mins Cook Time: 30 mins Servings: Yield: 4 servings Source: skinnytaste.com

INGREDIENTS

For bagel dough:

1 cup unbleached all-purpose flour, plus more for dusting, (5 oz in weight) use cup4cup for GF*

2 teaspoons baking powder

3/4 teaspoon kosher salt

1 cup non-fat Greek yogurt, (should be thick) I recommend Stonyfield

1 egg white, beaten (whole egg works fine too)

sesame seeds, for topping (optional)

For filling:

2 raw chicken Italian sausage links, 3 oz total (halved lengthwise) I like Premio

4 slices provolone or mozzarella cheese

8 teaspoons pizza sauce or marinara

marinara sauce, for serving (optional)

DIRECTIONS

Preheat oven to 400 degrees F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

In a medium bowl combine the flour, baking powder and salt and whisk well.

Add the yogurt and mix with a fork or spatula until well combined (it will be sticky and look like small crumbles).

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away). If it’s too sticky, add a few extra sprinkles of flour.

Divide in 4 equal balls.

Working with 1 ball at a time, lightly dust a rolling pin and a work surface and roll dough into a 5 ½” circle, about ¼” thick.

Spread 2 teaspoons pizza sauce down the middle of the circle, leaving about 1/2” border.

Lay 1 slice of cheese in the middle of the circle then top with 1/2 sausage link.

Carefully bring both sides of the dough up, wrap one side around the sausage then the other.

Press dough together so it’s sealed around the sausage and place it on the prepared sheet pan seam side-down.

Repeat with remaining dough, sauce, cheese and sausage.

Brush each with egg wash, top with sesame seeds, if using, and bake for 25-30 minutes.

Allow to cool for 5 minutes then slice into 6 pieces and serve.

NOTES

*I have not tested these with GF flour, but I have made the bagels with cup4cup and had great success so I am sure it will work. You may have to add 5 more minutes to the bake time.

NUTRITION

302 Cals 22 Protein 30 Carbs 10 Fats
Serving: 1roll, Calories: 302kcal, Carbohydrates: 30g, Protein: 22g, Fat: 10g, Saturated Fat: 4.5g, Cholesterol: 51mg, Sodium: 957mg, Fiber: 1.5g, Sugar: 4g Blue Smart Points: 8 Green Smart Points: 9 Purple Smart Points: 8

It’s THAT time of year …

Posted on by
Healthy ❤️

so I thought I would share the food list for the first 17 days of the 17 Day Diet:

Cycle 1
Accelerate Food List

PROTEINS
Fish
Canned Light Tuna (water packed)

Catfish
Flounder
Salmon
Sole
Tilapia

  • Opt for wild-caught rather than farm-raised fish, which may have received doses of antibiotics. Avoid the bigger fish such as swordfish, shark, king mackerel, and albacore tuna. They are the most likely to carry metals like methyl-mercury, which is considered a toxin.

  • Poultry
    Chicken Breast
    Eggs (2 eggs = 1 serving)
    Egg Whites (4 egg whites =1 serving)
  • Turkey Breast

  • CLEANSING VEGETABLES (Eat Liberally)
    • Artichoke
    • Artichoke hearts
    • Asparagus
    • Bell peppers, green, orange, red, yellow
    • Broccoli
    • Brussels sprouts
    • Cabbage
    • Carrots
    • Cauliflower
    • Celery
    • Cucumbers
    • Eggplant
    • Garlic
    • Green beans
    • Green, leafy vegetables (including beet greens, turnip greens, collard greens)
    • Kale
    • Leeks
    • Lettuce, all varieties
    • Mushrooms
    • Okra
    • Onions
    • Parsley
    • Scallions
    • Spinach
    • Tomatoes
    • Watercress

  • FIBROUS FRUIT- 2 SERVINGS DAILY
    • Apples
    • Berries, all types
    • Grapefruit
    • Oranges
    • Peaches
    • Pears
    • Plums
    • Prickly pear cactus
    • Prunes
    • Red grapes

  • PROBIOTIC FOODS- 2 SERVINGS DAILY
    Acidophilus milk: (1 cup = 1 serving)
    Kefir: similar to a drinking-style yogurt; great for making smoothies (1 cup = 1 serving) Low-fat acidophilus milk (1 cup = 1 serving)
    Reduced salt miso dissolved in low-fat, low-sodium broth (1 tablespoon – 1 serving) Sauerkraut: (1/2 cup – 1 serving)
    Yakult: (1 cup = 1 serving)
    Yogurt, any type, including Greek-style, sugar-free (6 oz. container = 1 serving)
    FRIENDLY FATS: 1 TO 2 TABLESPOONS DAILY Flaxseed oil
    Olive oil
    CONDIMENTS
    Condiments and seasonings are allowed in moderation:
    • Salsa, low-carb marinara sauce, lite soy sauce, low-carb ketchup, fat-free sour cream, Truvia (a non-caloric sweetener made from natural ingredients), sugar-free jams and jellies, vegetable cooking spray, fat-free cheeses (i.e. Parmesan), fat-free salad dressing, salt, pepper, vinegar, mustard, herbs, and spices.
    Substitutions for vegetarians:
    One-half cup of tofu (any type)
    One-half cup of beans, lentils, or any legume
    1-2 vegetarian or black bean burgers (made from textured vegetable protein)
    2-4 ounces any vegetarian cheese, including soy cheese
    2 vegetarian “sausage” links (great substitute for eggs!)
    2 scoops vegan rice protein powder (great for smoothies, blend with 1 cup unsweetened almond milk and a fruit) for a quick 17-Day Diet vegetarian breakfast
    Any type of vegetarian meat substitute made from textured vegetable protein (see package for serving size)
    For dairy substitutes: 1 serving is 1 cup unsweetened soy milk, almond milk, or rice milk
    For yogurt substitutes, it is fine to use soy milk yogurt. These subs will work for all cycles as meat-protein substitutions.
  • If this appeals to you I recommend the ORIGINAL version of the book (at many libraries) as well as the various groups you’ll find on the WWW.

Breakfast Egg Rolls

Posted on by

These Breakfast Egg Rolls, loaded with eggs, sausage, and veggies cooked in the oven or air fryer, are a fun twist on an egg sandwich. Perfect for making ahead and reheating as needed.

Breakfast Egg Rolls
SkinnyTaste’s Breakfast Egg Rolls

Breakfast Egg Rolls

★★★★★

Breakfast, Make Ahead, TO TRY

Prep Time: 15 mins Cook Time: 15 mins Servings: Yield: 6 servingsSource: skinnytaste.com

INGREDIENTS

6 large eggs

1 tablespoon water

1/4 teaspoon kosher salt

black pepper, to taste

1/2 pound chicken or turkey sausage

2 tablespoons chopped green onions

2 tablespoons diced red bell pepper

olive oil spray

12 egg roll wrappers

salsa, optional for dipping

DESCRIPTION

These Breakfast Egg Rolls, loaded with eggs, sausage, and veggies cooked in the oven or air fryer, are a fun twist on an egg sandwich. Perfect for making ahead and reheating as needed.

DIRECTIONS

Beat eggs with water, salt and black pepper.

In a medium nonstick skillet, cook sausage over medium heat until no longer pink, 4 minutes, breaking into crumbles; drain.

Stir in scallions and peppers and cook 2 minutes. Set aside on a dish.

Heat the skillet over medium heat and spray with oil.

Pour in egg mixture and cook stirring until eggs are fluffy and cooked. Stir in sausage mixture.

Place 1 eggroll wrapper on a clean, dry work surface with corners positioned like a diamond.

Add 1/4 cup of the egg mixture on the bottom third of the wrapper.

Carefully lift the bottom point nearest to you and wrap it around the filling. Dip your finger into a small bowl of water and run it along the edges of the wrapper.

Fold the left and right corners in toward the center and continue to roll into a tight cylinder.

Repeat with remaining filling and wrappers.

Spray all sides of the egg rolls with oil and rub with your hands to evenly coat.

Preheat air fryer to 370F.

Cook egg rolls in batches for 10 minutes, turning halfway or until golden brown and crisp.

Serve immediately with salsa, if desired.

Egg Roll Oven Recipe:

Bake 400F in a preheated oven 12 to 16 minutes, flipping halfway.

From frozen, 375F 18 to 20 minutes, flipping halfway.

NUTRITION

Serving: 2egg rolls, Calories: 240kcal, Carbohydrates: 24.5g, Protein: 17.5g, Fat: 8g, Saturated Fat: 2.5g, Cholesterol: 221.5mg, Sodium: 585mg, Fiber: 1g, Sugar: 1g Blue Smart Points: 4 Green Smart Points: 6 Purple Smart Points: 4

Virgin Bloody Mary

Posted on by
Virgin Bloody Mary

★★★★★

Craving a Bloody Mary but doing a dry challenge? Make this Virgin Bloody Mary, also known as the Virgin Mary, and you won’t miss the vodka!

BEVERAGE

Prep Time: 10 mins Cook Time: 0 mins Servings: Yield: 4 servingsSource: skinnytaste.com

INGREDIENTS

2 cups prepared tomato juice, preferably low sodium

1/4 cup dill pickle juice OR olive brine

2 tablespoons fresh lemon juice

1 tablespoon prepared horseradish

1 teaspoon hot sauce, such as Franks

1 teaspoon Worcestershire sauce

1/4 teaspoon celery seeds

1/8 teaspoon cayenne pepper

4 small celery heart stalks with leaves, for serving

4 lemon wedges, for garnish

12 large olives, optional for serving

DESCRIPTION

Craving a Bloody Mary but doing a dry challenge? Make this Virgin Bloody Mary, also known as the Virgin Mary, and you won’t miss the vodka!

DIRECTIONS

Combine tomato juice, pickle juice, lemon juice, horseradish, hot sauce, Worcestershire sauce, celery seeds, and cayenne in a large pitcher.

To serve, pour about 2/3 cup into 4 ice-filled glasses. Garnish each with a celery stalk, olives and a lemon wedge.

Can be made 4 days ahead; keep chilled.

NUTRITION

Serving: 2/3 cup, Calories: 33kcal, Carbohydrates: 7g, Protein: 1g, Fat: 0.5g, Sodium: 295mg, Fiber: 1.5g, Sugar: 4.5g Blue Smart Points: 1 Green Smart Points: 1 Purple Smart Points: 1

Satisfy your Sushi Cravings with Spicy California Shrimp Stacks

Posted on by
Spicy California Shrimp Stacks

Spicy California Shrimp Stack

★★★★★

Asian, Seafood

Cook Time: 30 minsServings: Yield: 4 servingsSource: skinnytaste.com

INGREDIENTS

1 1/3 cups cooked short-grain brown rice, from 1/2 cup uncooked

2 tablespoons rice vinegar

8 ounces cooked shrimp, peeled and tails removed

1 cup diced cucumber, about 1 small

1 teaspoon chopped fresh chives

1/2 cup mashed avocado, about 1 medium

4 teaspoons Furikake, such as Eden Shake or use sesame seeds

4 teaspoons reduced-sodium soy sauce, or gluten-free

4 teaspoons mayonnaise

1 teaspoon sriracha sauce

DESCRIPTION

These EASY, Spicy California Shrimp Stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM!

DIRECTIONS

Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.

Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.

Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice.

Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.

Repeat with remaining ingredients.

NUTRITION

Serving: 1stack, Calories: 225kcal, Carbohydrates: 23g, Protein: 10g, Fat: 11g, Cholesterol: 73mg, Sodium: 662mg, Fiber: 4g, Sugar: 2g Blue Smart Points: 5 Green Smart Points: 5 Purple Smart Points: 3 Points +: 6

DELICIOUS 😋