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May/June 2013
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Dietitian’s tip:
Vegetables, lean chicken breast and calcium-rich
low-fat cheese makes this pizza a healthy, well-
balanced meal.
Ingredients
1 cup pizza sauce
1 12-inch Italian pizza crust
8 green pepper rings
1 tomato, sliced
1 cup mushrooms, sliced
4 ounces cooked chicken breast, sliced about
1-inch thick, with all visible fat removed
2 tablespoons barbecue sauce
1 cup reduced-fat mozzarella cheese, shredded
Directions
Preheat the oven to 400 F.
Spread the sauce evenly over the pizza crust.
Add the pepper, tomato, mushrooms and chicken.
Drizzle barbecue sauce over the pizza and top with
cheese.
Bake about 12 to 14 minutes. Cut the pizza into 8
slices and serve immediately.
Dietitian’s tip:
Canned pumpkin puree is available all year. When
pumpkins are in season, however, you can make
your own puree by roasting a small pie pumpkin and
processing the flesh in a blender or food processor.
Ingredients
3/4 cup water, divided, 1 small onion, chopped
1 can (15 ounces) pumpkin puree
2 cups unsalted vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup fat-free milk, 1/8 teaspoon black pepper
1 green onion top, chopped
Directions
In a large saucepan, heat 1/4 cup water over medium
heat. Add onion and cook until tender, about 3
minutes. Don’t let onion dry out.
Add remaining water, pumpkin, broth, cinnamon and
nutmeg. Bring to a boil, reduce heat and simmer for 5
minutes. Stir in the milk and cook until hot. Don’t boil.
Ladle soup into warmed bowls and garnish with black
pepper and green onion tops. Serve immediately.
BARBECUE
CHICKEN
PIZZA
PUMPKIN
SOUP
R
E
C
I
P
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S
Send your recipes to recipes@healthmagazine.ae
By Mayo Clinic staff