Dashing Dish
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  • February1st

    8 Comments

    Super Skinny Pizza Pinwheels

    Posted in: Sides, Snacks

    You don’t have to blow your ‘healthy eating’ all together when it comes to get-togethers with friends, or in this case a Super Bowl party…

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    And you certainly don’t have to stay away from food all-togther! The key is to bring your own healthy dish to pass, (and if it makes you feel ’strange’ you don’t even have to tell anyone it’s healthy!) These pizza pinwheels are sure to be a crowd pleaser with healthy eaters (and not-so healthy eaters) alike! It’s a great dish to pass, and can be made ahead of time, and re-heated in the microwave or oven just before serving.

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    It’s estimated that American’s consume an extra 1,000 calories per person on game day! These are certainly a much better snack choice than many of the high calorie dishes being passed during the big game!

    Bring these Super Skinny Pizza Pinwheels to your Superbowl get together, and you can be sure to get the party started!

    Ingredients:

    • 1 package seamless crescent roll dough (*see note below)
    • 1/2 cup pizza OR spaghetti sauce
    • 1 tsp basil/oregano mix OR Italian seasoning blend
    • 1/2 tsp garlic powder
    • 1/4 cup turkey pepperoni’s. sliced into quarters (or you could use mini turkey pepperonis)
    • 1/8 cup Parmesan cheese
    • 1/2 cup shredded mozzarella cheese

    (*Note on seamless crescent dough: Pillsbury makes this product, but if you can’t find it, you can buy reduced fat crescent rolls, and use a rolling pin to seal the ’seams’ together)

    Method:

    1. Preheat oven to 350 degrees. Line a baking sheet with foil, and spray with non-stick cooking spray.  Spread the dough out over the prepared baking sheet, gently pulling on all four corners of the dough to stretch the dough out a bit.
    2. In a small bowl, mix together the sauce, seasonings, pepperoni, parmesan cheese, and mozzarella cheese. Spread mixture out over dough, spreading evenly with a spatula.
    3. Starting at the long end of the dough, start rolling until dough is rolled into a long skinny log. Cut into eight even rolls.
    4. Arrange the rolls swirl-side-up on the baking sheet, and bake for 15-17 minutes or until slightly golden brown. Serve warm with pizza sauce for dipping if desired!

    Enjoy!  Love Katie

    Servings: 8 pizza pinwheels

    Calories: 115 calories each

    Weight Watchers Points Plus: 4 pp per pizza pinwheel

  • January27th

    12 Comments

    Cheesy Buffalo Chicken Dip!

    Posted in: Sides, Snacks

    This dip has all the flavors of traditional buffalo style chicken wings, but is much more ‘crowd friendly’ than messy wings when served as a dip!

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    This dip is loaded with melted cheese and spicy flavors, that are sure to win over any football crowd…And hey, no one has to know that it’s low calorie, and packed with protein!

    Ingredients:

    • 1/2 (8oz) package fat free cream cheese, softened
    • 1/2 cup plain greek yogurt (or low fat sour cream)
    • 1 1/2 tbs Spicy Ranch Dry Salad Dressing & Seasoning Mix (or the regular ranch dry mix will work)
    • 1/2 cup shredded mozzarella cheese (or blue cheese)
    • 1/2 cup Franks RedHot Buffalo Wing Sauce (more or less depending on desired heat)
    • 1 1/2 cup chicken, cooked and shredded (or pulled)

    Method:

    1. Preheat oven to 350 degrees. Spray a small baking dish with non-stick spray.
    2. In a bowl, mix together the first 5 ingredients. Add the pulled chicken, and stir until well combined.
    3. Spoon mixture into baking dish, and bake for 20-25 minutes, or until dip is warmed through and cheese is melted. Serve warm with baked chips, celery sticks, or other veggies!

    Enjoy!  Love Katie

    Servings: makes about 4 cups of dip

    Calories: 47 calories for 1/4 cup serving

    Weight Watchers Points Plus Value: 1 pp per serving

  • January16th

    23 Comments

    Mini Mexican Pizzas

    Posted in: Dinner, Lunch, Sides, Snacks

    If you’ve ever had a Mexican Pizza at Taco Bell, you know what I mean when I say they are certainly crave-worthy! One day when I was thinking about how I could make a healthy version of these ever-popular pizzas, I thought why not take it a step further and make them mini…Because let’s face it everything is better bite size!

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    These mini pizza’s make the perfect well balanced snack or meal! The refried beans serve as the ’sauce’ for these pizza’s, which also make them high in fiber! They are also packed with protein thanks to the ground turkey and cheese! So, the next time your Taco Bell cravings hit, remember these little Mexican Pizza’s! They’re so tasty, you’ll never believe they’re actually good for you!

    Ingredients:

    • 3-4 large whole wheat tortilla’s, or enough to cut out 12 small circles (I prefer low carb/high fiber tortillas)
    • 1 cup lean ground turkey, cooked (OR lean ground beef OR 1 cup Morning Star Meatless Crumbles)
    • 1/2 cup salsa of choice (I used one with corn)
    • 2 tsp dry taco seasoning
    • 1/2 cup low fat refried beans
    • 1/2 cup low fat shredded mexican blend or 2% cheddar cheese
    • Optional Toppings: sliced black olives, shredded lettuce, low fat sour cream, chopped tomatoes

    Method:

    1. Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.
    2. Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap.
    3. Press each wrap circle into muffin tin using your fingers. (Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!)
    4. Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, and refried beans. Stir until well combined.
    5. Scoop 1/8th cup of meat mixture into each wrap.

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    6. Top with shredded cheese, (dividing evenly between each pizza), and olives if desired.

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    7. Bake in pre-heated oven for 12-15 minutes, or until cheese is melted.

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    8. Wait for mini Mexican pizzas to cool, and remove from muffin tin using a fork or knife. Pizza’s should pop out with ease!

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    Serve with a side of salsa, low fat sour cream, chopped tomatoes, and/or shredded lettuce if desired!

    Enjoy!  Love Katie

    Servings: 12 mini mexican pizza’s

    Calories: 60 calories each

    Weight Watchers Point Plus Value: 1 pizza: 2pp,  2 pizza’s: 3pp, 3 pizza’s: 5pp

  • December7th

    17 Comments

    4th Day of Christmas~ Creamy Sugar Free Egg Nog!

    Posted in: Desserts, Sides, Snacks

    On the Fourth Day of Christmas my True Love Gave to Me…

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    The Classic Christmas Beverage~ Rich and Creamy Sugar Free Egg Nog!

    Ingredients:

    • 1/2 cup egg beaters (note: egg beaters are pasteurized, so they are safe to eat, but don’t use raw eggs or egg whites, because these are not pasteurized and must be cooked before they are safe to eat!)
    • 1 cup unsweetened almond milk (or low fat milk/milk substitute of choice)
    • 2 tbs sugar free instant vanilla pudding mix
    • 1/4 tsp pumpkin pie spice
    • 1/4 tsp cinnamon
    • 1/2 tsp imitation rum extract
    • 3-4 stevia packets, or to taste (or sweetener of choice to taste)

    Method:

    1.Blend or whisk all of the ingredients together until they are well combined. Refrigerate 30 minutes or more to chill and allow to thicken. Serve immediately, or store in the fridge for up to 7 days.

    Enjoy!  Love Katie

    Servings: 2 (1 cup) servings

    Calories: 72 calories per serving

    Weight Watchers Points Plus Value: 1 per serving, or 3 for the whole recipe!

    CONGRATS TO~ Leah McKernan DeWerff ~ FOR WINNING THE CHOBANI GIVEAWAY!!! THANK YOU EVERYONE WHO ENTERED, EVERY SINGLE ONE OF YOU ARE SUCH A BLESSING TO ME!!!

    Be sure to stay tuned all of December for the rest of my 12 Days of Christmas, a month full of Healthy Holiday Recipes!

  • November15th

    21 Comments

    Mashed “Potatoes” with a Butternut Squash Swirl

    Posted in: Sides

    I don’t know about you, but I simply could not imagine Thanksgiving day without all of the wonderful side dishes! Don’t get me wrong, the turkey is definitely the star of the show, but it simply wouldn’t be a ‘feast’ without all the wonderful co-stars! Mashed potatoes are a classic side to serve with Thanksgiving dinner, however, what if I told you that you could whip up a much lighter and healthier version of these spuds without loosing any of the rich and creamy taste?

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    It’s possible, with the help of 2 special ingredients…Cauliflower and Butternut Squash! If you’ve never tried mashed cauliflower, I can tell you that you are missing out!  I’ve been making mashed cauliflower in place of mashed potatoes for years, and no one ever knows the difference! I decided to add butternut squash to my traditional dish, and it was the perfect blend of 2 classic dishes!

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    You can even dress up these Mashed “Potatoes” for the big occasion with some grated parmesan or light melted butter if you please!

    Ingredients:

    • 1/4 cup low fat milk (or milk alternative of choice, OR chicken broth)
    • 1 large cauliflower (about 3-4 cups)
    • 1 medium butternut squash (about 2-3 cups)
    • 1 tsp garlic powder
    • 1/4 cup parmesan cheese
    • salt and pepper to taste
    • Optional: 1 packet of stevia or sweetener of choice to bring out the slight sweetness of the butternut squash

    Method:

    1. Cook cauliflower and butternut squash until tender. (There are various methods of doing this, I used my crock pot, but you could also boil the cauliflower for about 15 minutes, and bake the squash in the oven at 325 for 45-50 minutes. Or you could microwave the cauliflower in a microwave safe dish with a small amount of water for 10 minutes, and microwave the squash for 10 minutes as well.)

    2. Once tender, peel the butternut squash, and cut in half lengthwise, and remove seeds.

    3. Place cauliflower in blender with 2 tbs milk, 2 tbs parmesan cheese, 1/2 tsp garlic powder, and salt and pepper to taste. Blend until smooth. Spoon into serving dish.

    4. Place squash in the blender with 2 tbs milk, 2 tbs parmesan cheese, 1/2 tsp garlic powder, and salt and pepper to taste. Blend until smooth. Pour into serving dish with cauliflower, and mix just until swirled. Serve warm with light butter or additional parmesan cheese if desired.

    Enjoy!  Love Katie

    Servings: about 6-7 (1 cup) servings (note: servings will vary based on size of cauliflower and squash)

    Calories: 70 per serving

    Weight Watchers Points Plus Value: 3 points per serving

  • November13th

    10 Comments

    Golden Sweet Cornbread~ Gluten Free!

    Posted in: Sides

    This cornbread is unbelievably moist, and it has just a hint of sweetness just as cornbread should! Most cornbread recipes have a stick of butter and a cup of flour, which sends the nutritional value of this bread ’south’ very quickly.
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    I ‘ve come up with a version that uses whole grains and a secret ingredient so you won’t miss that buttery moistness… (yeah for creamed corn!)
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    You could also make this bread in a muffin tin or whip up a batch to use in your stuffing! Serve this ‘melt in your mouth’ cornbread to your guests this Thanksgiving and you will be sure to get rave reviews!

    Ingredients:

    • 1 cup cornmeal
    • 1/2 cup oats (be sure they are gluten free if you are sensitive!)
    • 1/4 cup egg beaters (or 1 whole egg)
    • 1/2 cup creamed corn
    • 1 cup low fat milk (or milk substitute such as unsweetened almond milk)
    • 2-4 packets of stevia, (or 1/4 c sweetener of choice, or 2 tbs honey)
    • 1/2 tsp salt
    • 2 tsp baking powder
    • 1/4 cup corn
    • Optional: if you like your cornbread a bit sweeter, add extra sweetener of choice to taste, or for a spicy version, add a can of green chiles to the mix!

    Method:

    1. Preheat oven to 425 degrees. Spray an 8×8 pan with non-stick cooking spray.

    2. Place everything, (except for the 1/4 cup corn), into a blender. Puree until oats are completely ground, and batter is smooth.

    3. Pour batter into prepared pan, and stir in corn. Bake for 25-30 minutes, or until lightly golden brown, and a toothpick comes out clean. Enjoy!

    Enjoy!  Love Katie

    Servings: 9 pieces of cornbread

    Calories: 97 calories per piece

    Weight Watchers Points Plus: 3 per piece

  • November11th

    12 Comments

    Pumpkin “Cheesecake” Mousse

    Posted in: Desserts, Sides, Snacks

    What I am about to share with you is no ‘ordinary’ pumpkin mousse….It is a rich, creamy, divine mousse that tastes almost identical to a creamy cheesecake filling, and here’s the secret~ it’s packed with protein and fiber and very low in sugar and calories!

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    This pumpkin mousse is so rich and creamy, it tastes just like a piece of cheesecake without the crust! Although, if you add a little cookie crumble on top…You pretty much have yourself a piece of ‘upside down’ cheesecake!

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    I enjoy this pumpkin mousse so much in fact, that I have it all year round! It makes the perfect snack when i’m craving something sweet, but need something rich in protein…But it’s so tasty, that it also makes a wonderful dessert!

    Ingredients:

    • 1 cup low fat or fat free cottage cheese (or plain greek yogurt)
    • 1/2 cup pumpkin
    • 1/4 cup milk of choice
    • 1 tbs sugar free instant butterscotch (or vanilla) pudding mix
    • 1/2 tsp pumpkin pie spice
    • 1/2 tsp cinnamon
    • 3-6 packets stevia, or to taste (or sweetener of choice to taste)
    • Optional toppings: gingersnaps, light whip cream

    Method:

    1. Place everything in a blender, and blend until smooth. Serve immediately, or cover and place in the refrigerator for at least one hour, or until chilled. Top with whip cream and/or crushed gingersnap cookies if desired!

    Enjoy!  Love Katie

    Servings: 2

    Calories: 125 per serving

    Weight Watchers Points Plus Value: 3 per serving

  • November4th

    16 Comments

    Easy Cheesy Broccoli Soup

    Posted in: Lunch, Sides

    Soup is the ultimate comfort food to me!  It brings warmth and fills you up… the perfect combination when there’s a chill in the air!

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    This Cheddar Broccoli Soup has a nice creamy base, with some broccoli florets for texture, and just the right amount of cheese! This soup will be one of the easiest you’ve ever made…it will only taste like you’ve spent hours in the kitchen! I hope you enjoy this Dashing version of a traditional rich and creamy soup!

    Ingredients:

    • 1 (24 oz) package frozen broccoli in cheese sauce (located in the frozen vegetable section, I used the kind by Green Giant)
    • 3 cups frozen broccoli florets
    • 1 cup onion, chopped fine
    • 2 cups chicken broth
    • 1/2 tsp garlic powder
    • salt and pepper to taste
    • *Optional: 1 packet of sweetener of choice to bring out the natural sweetness of the broccoli.)

    Method:

    1. Place all of the ingredients in a crock pot on high for 4 hours, or on low for 8 hours. OR place in a large sauce pan on medium-low heat on your stove top for about 30-45 minutes, or until broccoli is soft.

    2. Before serving, scoop out 1/2 of the broccoli florets, and some of the liquid, and place it in a blender. (This will give you a nice creamy based soup, with some broccoli florets for texture, but you could pour all of it in the blender if you desire a creamy soup. *Tip: Use a kitchen towel to cover the top of the blender as a safety measure any time you are blending something hot).

    3. Puree broccoli in the blender, and pour back into the crock pot.  Stir until everything is well combined.

    4. Serve immediately, or transfer to a Tupperware and store in the fridge for up to 7 days, or freeze for up to 6 months.

    5. Top with reduced fat shredded cheddar cheese if desired! Enjoy!

    Enjoy!  Love Katie

    Servings: about 6 cups

    Calories: 70 calories per cup

    Weight Watchers Points Plus Value: 2 per cup

  • October18th

    18 Comments

    Asian Style Dumplings

    Posted in: Dinner, Lunch, Sides, Snacks

    This past weekend I went to an incredible Asian restaurant for my mom’s birthday! My family and I tried many different Asian dishes, and I knew immediately that I had to get home and re-create some of them Dashing Dish style!

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    These Asian Shrimp Dumplings are so flavorful, no one will believe they are only 30 calories a piece! Better yet, they are really simple to prepare, but they look like they came from a fancy restaurant, so they’re sure to impress on every level!

    Ingredients:

    • 1 can sliced water chestnuts, finely chopped
    • 1/3 cup red pepper, finely diced
    • 1/4 cup green onion, finely chopped
    • 1/2 tsp garlic powder
    • 4 oz mini shrimp, precooked (OR regular shrimp, chopped OR 4oz cooked chicken, chopped OR 2 Asian Morningstar burgers, chopped)
    • 1/2 tbs soy sauce
    • 1 tbs teriyaki sauce
    • 1/2 cup fat free cream cheese
    • 1 packet stevia
    • 24 wonton wrappers

    Method:

    1.Place cream cheese in a mug and microwave for 20 seconds. Mix together cream cheese and all the rest of the ingredients, (except for wonton wrappers) in a medium size bowl.

    2. Lay wonton wrapper on a flat surface. Place 1 teaspoon of filling into the center of a wonton wrapper, being careful to avoid the edges.

    3. Using your finger tip, (or small kitchen brush), trace the edges of the wonton wrapper with water. Fold wonton wrapper in half over filling, pressing the two layers together to seal.

    4. Repeat the process until all the wonton wrappers are filled. (For a quick and easy method I suggest laying out your wonton wrappers and making an assembly line.)

    5. Heat a large non-stick pan over medium to low heat, and spray with non-stick cooking spray.  Transfer wonton wrappers in the pan (as many that will fit at one time, without over crowding.) Cook dumplings for 1 minute on each side, until the bottoms are light golden brown.

    6. Pour 1/8 cup water into the pan and immediately cover the pan with a lid. Turn the heat to medium and let the dumplings steam for 1-2 minutes. Take off the lid and let the remaining liquid cook off, (takes about 1 more minute). Turn off heat, and remove dumplings from the pan. Brush with with Teriyaki sauce and sprinkle with sesame seeds if desired.

    Enjoy immediately, or refrigerate until ready to serve!

    Enjoy!  Love Katie

    Servings: 24 dumplings

    Calories: 30 calories each

    Weight Watchers Points Plus Value: 1 pp each

  • September28th

    3 Comments

    The Great Fall Recipe Recap!

    Posted in: Desserts, Shakes, Sides

    It’s that time again…The leaves are turning pretty shades of red, orange and yellow, which means it’s time to un-pack the sweaters, boots, and the pumpkin pie spice of course!

    I’m currently in the works of creating some yummy fall creations (using apples, pumpkin, and lots of spice!) However, I thought I’d leave you with this quick re-cap on some of my previously published fall treats to keep your tummy’s happy in the mean-time!

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    Here are some of my favorite Fall Inspired Dashing Dish Recipes:

    Pumpkin Pie Protein Shake

    Pumpkin Protein Pancakes

    Moist Pumpkin Muffins

    “Baked” Apple Crisp for Two

    Creamy Pumpkin Pie with a Gingersnap Crust

    Creamy Pumpkin Trifle

    Whipped Maple Sweet Potato Bake

    Mmmm…Aren’t the flavors of fall wonderful!?! ENJOY!

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