Diabetic Taco Pizza
Makes: 8 servings
Serving Size: 1 slice
Prep Time: 15 minutes

1/2 pound lean ground beef
1/3 cup water
1/2 teaspoon cumin
1/2 tablespoon chili powder
1/8 teaspoon cayenne pepper
1/2 teaspoon onion salt
1 l2-inch prepackaged pizza crust
11/2 cups salsa
11/4 cups shredded, reduced-fat Mexican-style cheese

Preheat oven to 450 degrees.

Brown beef in a large nonstick skillet over medium-high heat until
thoroughly cooked and no longer pink. Drain fat. Add water, cumin, chili
pow­ der, cayenne pepper, and onion salt and simmer 2-4 minutes.

Place pizza crust on baking sheet.

Spread salsa over pizza crust.

Spoon taco meat over pizza crust and distribute evenly. Top with cheese.
Bake 10 minutes or until pizza crust is crisp and cheese is melted.

Chefs Tip: You can top this pizza with lettuce, tomato, and fat-free sour
cream after baking if you like.

Per serving: Exchanges 1 1/2 Starch 2 Lean Meat 1/2 Fat
Calories 248 Calories from Fat 88 Total Fat 109 Saturated Fat 4 g
Cholesterol 30 mg Sodium 634 mg
Total Carbohydrate 25 g Dietary Fiber 1 g Sugars 2 g
Protein 16 g

Healthy Calendar Diabetic Cooking

Diabetic Friendly Vegetarian Pizza



This recipe yields 2 x 12" thin crust pizzas with 8 slices each.



Dough:

2 cups whole wheat or spelt flour

1 pkg (7g) active dry yeast

1 tbsp olive oil

1 tbsp white sugar

3/4 tsp salt

1/2 to 3/4 cup hot water



Toppings:

400g firm mozzarella cheese (partly skim milk/low fat)

1 cup chopped/diced red bell pepper

1 cup chopped/diced green bell pepper

3 diced onions medium

2 medium tomatoes, sliced

1 cup mushrooms sliced (optional)

1 can tomato paste

herbs to taste



Prepare the Dough:



1) In a food processor mix flour, sugar, yeast and salt.



2) Slowly blend in olive oil and hot water. Dough should not be too sticky!



3) Set dough aside for 10-15 mins.



4) Lightly oil 12" pizza cooking sheet



5) Cut dough in half and roll into approximately 12" circle. Put into oiled pizza sheet, making sure there are no holes in the dough.



6) Spread 1/2 can tomato paste on each pizza and herbs. Add rest of toppings. Bake at 275 degrees for 20-25 mins.



7) Let cool and eat.



Each slice (1/8th of each pizza) will yield 1 starch, 1 protein and 1-2 fat (depending on cheese).



FAT: 5g (3g sat)

CARB: 16g (3g fibre)

PROT: 9g

Bagel Pizza Recipe(makes 2 servings)--diabetic

1 4-ounce (120 g) plain bagel, cut in half
1/4 cup (60 ml) purchased Contadina pizza sauce
1 ounce (30 g) part-skim shredded mozzarella cheese

Preheat broiler. Position top oven rack 4 to 5 inches (12.5 to 22.5 cm) below source of heat.
Spread each bagel half with 2 tablespoons (30 ml) of the pizza sauce. Sprinkle evenly with the cheese.
Place prepared bagels on a baking sheet and broil for 2 1/2 to 3 minutes, until cheese melts and sauce bubbles.
Remove from oven and serve to eat out of hand when cool enough to eat.
Note: You can order wonderful bagels online in our Country Store. They keep for months in the freezer and up to several weeks in the fridge.
If your children are small, use a 2-ounce bagel and half of the remaining ingredients.


Per serving (4-ounce bagel): 204 calories (14% calories from fat), 10 g protein, 3 g total fat (1.6 g saturated fat), 34 g carbohydrate, 2 g dietary fiber, 8 mg cholesterol, 379 mg sodium
Exchanges: 1/2 medium fat meat, 2 carbohydrate (2 bread/starch), 1 vegetable


Per serving (2-ounce bagel): 102 calories (14% calories from fat), 5 g protein, 2 g total fat (0.8 g saturated fat), 17 g carbohydrate, 1 g dietary fiber, 4 mg cholesterol, 180 mg sodium
Exchanges: 1 carbohydrate (1 bread/starch), 1 vegetable

ITALIAN TUNA PIZZAS

Yield: 4 servings
Serving size: 1 pita, 1/4 cup sauce, 1/4 cup vegetables, 1/4 cup tuna
Source: "Express Lane Diabetic Cooking"
 
INGREDIENTS

- 1 tablespoon olive oil
- 2 cups red or green bell pepper strips
- 1/2 cup sliced zucchini
- 2 tablespoons sliced green onion
- 4 (6-inch) whole-wheat pita breads
- 1 cup favorite tomato sauce
- 1 cup flaked tuna
- 1 cup part-skim mozzarella cheese
- 1/2 cup sliced black olives
- 1 teaspoon dried oregano
- 1 teaspoon dried basil

DIRECTIONS

Preheat the oven to 400 degrees F. In a skillet over medium-high
heat, heat the oil. Add the pepper strips, zucchini, and green
onion. Saute for 5 minutes, stirring occasionally. Set aside.

Spread the tomato sauce evenly over all four pita breads.

Arrange the tuna and vegetables over the tomato
sauce. Divide the cheese equally among the pitas.
Sprinkle with olives, oregano, and basil.

Place the pita pizzas on a baking sheet. Bake for
7-9 minutes until cheese melts and pitas are hot.

Nutritional Information Per Serving:
Calories: 346, Fat: 12 g, Cholesterol: 27 mg, Sodium: 790 mg,
Carbohydrate: 27 g, Dietary Fiber: 5 g, Sugars: 7 g, Protein: 24 g
Diabetic Exchanges: 2 Starch, 2 Vegetable, 2 Lean Meat, 1/2 Monounsaturated Fat

Extra Easy Pizza

Pizza is always a possibility when you have Bisquick mix on the shelf!

Making a crust has never been so quick and easy.



1-1/2 cups Original Bisquick mix

1/3 cup very hot water

1 can (8 oz.) pizza sauce

1 pkg. (3-1/2 oz.) sliced pepperoni

1/2 cup sliced fresh mushrooms

1/2 cup chopped bell pepper

1-1/2 cups shredded mozzarella cheese (6 ounces)



1. Heat oven to 450º F. Grease 12" pizza pan. Stir together Bisquick mix and

very hot water;

beat 20 strokes until soft dough forms.



2. Press dough in pizza pan. Spread pizza sauce over dough. Top with

remaining ingredients.



3. Bake 12 to 15 minutes or until crust is golden brown and cheese is bubbly.



Makes 8 servings.



Nutrition Information:

1 Serving = Calories 235 (Calories from Fat 115), Fat 13 g (Saturated 5

g), Cholesterol 20 mg,

Sodium 820 mg, Potassium 200 mg, Carbohydrate 21 g (Dietary Fiber 1

g), Protein 10 g.



Diabetic Exchanges: 1 Starch, 1 High Fat Meat, 1 Vegetable, 1 Fat.

Sausage Pepper Calzones

These tasty Italian sandwiches from Marion L. of Medford, Oregon are

chock-full

of savory turkey sausage, sweet peppers and herbs, enhanced by zesty pizza

sauce. Made from convenient frozen bread dough, the baked calzones should

be cooled before they are packed in lunches or stored in the freezer.



1 lb. turkey Italian sausage links

1 cup chopped onion

3/4 cup green bell pepper, chopped

3/4 cup red and yellow bell pepper, peppers, chopped

2 garlic cloves, minced

5 tsp. olive or canola oil, divided

2 TB sherry or chicken broth

1 tsp. balsamic vinegar

1 tsp. salt

1/2 tsp. ground black pepper

3 tsp. minced fresh oregano, divided

3 tsp. minced fresh rosemary, divided

2 loaves (1 lb. ea.) frozen bread dough, thawed

1 can (15 oz.) pizza sauce, divided

3 tsp. cornmeal



Remove and discard sausage casings; crumble the sausage. In a large nonstick

skillet, cook sausage, onion, peppers and garlic in 2 teaspoons oil over

medium

heat until meat is no longer pink; drain. Stir in sherry or broth, vinegar,

salt,

pepper and 1 teaspoon each oregano and rosemary; heat through.



Divide each loaf of dough into six portions. On a floured surface, roll each

portion

into a 6 inch circle. Brush with remaining oil; sprinkle with remaining

oregano

and rosemary. Spread 1 tablespoon pizza sauce over each circle.



Spoon about 1/4 cup pepper filling on half of each circle to within 1/2 inch

of edges;

fold dough over filling and seal edges. Cut a small slit in top. 



Coat baking sheets with nonstick cooking spray and sprinkle with cornmeal.

Place

calzones on baking sheets. Cover and let rise in a warm place for 30 minutes.



Bake at 400° F., for 12-15 minutes or until golden brown.



Warm remaining pizza sauce; serve with calzones.



Yield: 12 servings.



Nutrition Information:

Per serving (1 calzone with 4-1/2 tsp. sauce) = 330 calories, 9 g fat (1 g

sat fat),

20 mg cholesterol, 1,043 mg sodium, 48 g carbs, 4 g fiber, 15 g protein.



Diabetic Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1/2 fat.