Low Fat Chicken Tandoori Chutney Banana Pizza Recipes

TANDOORI CHICKEN PIZZA

Steps:

• Tomato yogurt curry:.
• heat garlic in olive oil over medium heat till translucent, 1-2 minutes.
• add next 7 ingredients (through yogurt).
• reduce heat and boil the mixture till all excess liquid has evaporated, about 3 minutes.
• turn off burner and quickly blend in cilantro and butter; set aside.
• Tandoori chicken:.
• combine first 5 ingredients (through yogurt).
• coat the chicken breast with the resulting mixture (plastic gloves will keep your hands from turning red).
• pour the butter over the marinating chicken breasts and stir to coat well.
• prepare hot grill; grill the chicken for 5-7 minutes per side (discard marinade).
• remove from the grill and chill.
• slice chilled chicken into 1/8 inch thick slices and set aside in refrigerator.
• To make pizza:.
• preheat oven to 425.
• prepare pizza dough.
• use a large spoon to spread 1/4 cup tomato yogurt curry evenly over the surface of the prepared pizza dough within the rim.
• place slices of yellow squash and zucchini over the sauce; do not overlap.
• cover the sauced area with the mozzarella and distribute the sliced tandoori chicken evenly over the cheese (or you can put the chicken on first and top with the cheese - whichever you prefer).
• transfer the pizza to the oven; bake till crust is crisp and golden and the cheese is bubbly at the center, about 10-15 minutes.
• carefully remove the pizza from the oven and sprinkle 1 T chopped fresh cilantro over the top.
• Slice and serve with mango chutney.

LOW FAT PEPPERONI PIZZA ON A FLAT OUT

Steps:

• Lightly spray the tortilla with Pam.
• Toast the tortilla in a 400 degre oven for 5-7 minutes.
• Remove the flatout and top (in order) with pizza sauce, fat free cheese, pepperoni slices, onions, mushrooms and green pepper.
• Sprinkle with 2 Tbl low-fat mozarella.
• Bake for 7-10 minutes.
• Sprinkle with parmesan cheese, slice and serve!

CHICKEN TANDOORI

Steps:

• Place the chicken pieces in a shallow casserole.
• Mix together the rest of the ingredients and spread over the chicken, then cover the dish and place it in the fridge to marinate for at least an hour.
• Bake the chicken in the marinade at 400ºF for about 35-40 minutes until meat is cooked thoroughly. Do not turn.

LOW-FAT FRUIT PIZZA

Steps:

• Preheat over to 350°F
• Mix powdered sugar, flour and margarine in a large bowl and form into a ball. If mixture is sticky add more flour. Refrigerate uncovered for 30 minutes. (This is a good time to cut/wash your fruit.).
• Pat into 9x9 or 9" round shallow dish making sure that dough is reaching the edges of the pan. Bake for 10-15 minutes and let cool completely.
• Mix cream cheese, vanilla and sugar and beat till creamy. Spread over crust.
• Arrange fruit and refrigerate before serving. Note: if you're using fruits that will brown you'll want to brush the fruit w/orange marmalade. Should be eaten in 1-2 days.

LOW FAT CHICKEN MANGO CHUTNEY & MACADAMIAS!

Steps:

• HEAT oven to 180°C.
• Cut chicken breasts horizontally.
• Place chicken breasts in a baking dish.
• In large bowl, stir together pineapple (with juice), mango chutney, mustard and finely chopped nuts.
• POUR over chicken.
• BAKE 50 minutes.
• NOTE: Baste every 15 minutes.
• TOP with chopped coriander; can use parsley instead.
• ENJOY!
• NOTE: Don't worry if nuts get a bit darkish brown.
• NOTE: Can just cut chicken breasts in half vertically too -- is all up to you!

GRILLED CHOCOLATE HAZELNUT & BANANA PIZZA

Steps:

• In a small bowl, combine the warm water, honey and yeast. Allow to sit for 10 minutes to proof the yeast. It should be foamy.
• In a large bowl, combine the flour, salt, olive oil and the yeast mixture. Stir with a wooden spoon until the dough begins to come together. Transfer to a lightly floured work surface and knead by hand until a soft smooth dough forms, about 5 to 8 minutes. Form the dough into a ball and place inside a lightly greased large bowl. Cover loosely with plastic wrap and a damp kitchen towel and allow to rest until doubled in size, for 2 hours.
• Once done, gently punch the dough down and then transfer to a lightly floured work surface. Cut into three even pieces and form into balls. Keep them covered with a kitchen towel.
• Working with one at a time, roll out into a rectangle or a circle. Brush the surface evenly with olive oil.
• Preheat a large stovetop grill pan or an outdoor grill over medium heat. Once hot, carefully place the pizza dough onto the grill, oil side down. Then brush the top side with oil as well. Cook until the dough begins to puff up slightly and grill marks form, about 5 to 8 minutes. Carefully flip over and continue to grill on the second side for about 3 to 5 minutes. Transfer to a baking sheet and then continue grilling the rest of the pizza dough.
• Spread the grilled pizza dough with nutella while still warm to melt it slightly. Then top with sliced bananas and chopped hazelnuts. Slice and serve warm.

LOW FAT CHICKEN TANDOORI CHUTNEY & BANANA PIZZA

Steps:

• Cut chicken into slices; place in ziploc bag to marinate overnight.
• Combine 1st 7 ingredients; combine with chicken in ziplock bag.
• NOTE: Omitted salt from recipe suggested; feel free to add 1/4 teaspoons.
• On wholegrain tortilla, spread chutney as a base, sliced chicken, banana sliced thinly, handful of rocket, crumbled feta and top with coriander.
• On flat tray lined with al foil, place pizza into oven for about 10 - 12 minutes until feta turns light brown.
• ENJOY!
• NOTE: You will not use 150g of sliced chicken on one tortilla; can use up to 450 g of sliced chicken re the marinade.
• NOTE: I used vanilla no fat yogurt for extra taste and smoked hungarian paprika as well as HOT Bengal chutney (store bought).