RAM Fitness

Serves 4

Ingredients

• Dough
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons yeast
• 1 teaspoon salt
• Vegetable oil cooking spray
• Topping
• 1 pound red and yellow cherry tomatoes, halved
• 1/2 pound turkey sausage, cooked and thinly sliced
• 1 cup grated part-skim mozzarella
• 1 tablespoon chopped fresh basil
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes

For dough
Mix flour, yeast and salt in a bowl. Gradually add 1/2 cup warm (110 degrees) water until a soft dough forms. Divide dough into 4 portions. Using hands, roll dough into balls, coat with cooking spray, cover with plastic wrap and set aside to rise 30 to 45 minutes. When ready to cook, place each ball of dough on a piece of wax paper and flatten into a 4-inch circle. Coat grill with cooking spray and heat on high. Gently lift dough onto grill and cook until dough puffs and underside stiffens (about 30 seconds); flip and reduce heat to low.

For topping
Mix topping ingredients, then divide among crusts; cover grill. Grill until cheese melts, 5 to 6 minutes more. Slice and serve.

 Wild-Mushroom Frittata

Serves 4

• 1 tablespoon extra-virgin olive oil
• 2 teaspoons butter
• 3/4 pound wild mushrooms (such as shiitake), chopped into bite-size pieces
• 1/4 cup sliced green onions
• 1 teaspoon fresh thyme
• 5 egg whites
• 2 tablespoons each chopped fresh herbs (such as chive, parsley, chervil)
• Squeeze of lemon

Heat oven to 350°. Heat oil on high in a 6-inch cast-iron skillet for 2 minutes. Add butter; when it foams, add mushrooms. Season with salt and pepper and saute 5 minutes. Reduce heat to low and add onions and thyme; sauté 2 or 3 minutes. Stir in egg whites with a heatproof rubber spatula until eggs start to set. Transfer skillet to oven and bake 5 minutes, until golden. Sprinkle with remaining herbs and lemon juice. Cut into wedges and serve.

Baked Oatmeal Squares

Serves 4

• 1 egg slightly beaten
• 1 1/2 cups rolled oats
• 1/4 cup honey
• 1/4 cup brown sugar
• 1/2 cup milk
• 1/4 canola oil
• 1/4 cup chopped nuts
• 1/4 cup dried cranberries or raisins
• 1 teaspoon baking soda
• pinch of salt
• 1 teaspoon cinnamon

Combine all ingredients, spread into 8 inch baking dish.  Bake at 350 degrees for 20 minutes.  Cut into squares.

***Note:  They tend to crumble, but taste delicious!  I make it into granola when it crumbles too much. 

Shrimp and Pasta

Serves 4

• Vegetable oil cooking spray
• 1 tablespoon olive oil
• 1 cup sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 1/4 cup dry white wine
• 1 tablespoon chopped fresh basil
• 1 teaspoon instant chicken bouillon, crumbled
• 1 teaspoon cornstarch
• 1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried oregano)
• 2 medium tomatoes, seeded and chopped
• 1 pound large shrimp, shelled and deveined
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/4 cup grated reduced-fat Parmesan
• 8 oz whole-grain fetuccine, cooked

Beef and Rice Stuffed Peppers 

Serves 6

• 6 medium bell peppers, tops removed and reserved, and seeds removed
• 1 TBSP Olive Oil
• 1 yellow onion, diced
• 1 large carrot, diced
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 16 oz. lean (93 - 96% lean) beef (or lean turkey burger)
• 1 tsp. salt
• 1 tsp. pepper
• 1 can (14.5 oz) diced tomatoes
• 1 cup cooked brown rice
• 1 cup of 2% grated cheese (your choice)

Preheat oven to 375 F.  Bring a large pot of water to a boil, add peppers and tops and cook until tender 5 - 6 minutes.  Remove peppers and drain fully.

Make filling:  warm olive oil in a large frying pan over medium-high heat.  Add onion and cook, stirring occasionally, until clear.  Add carrot, celery and garlic and continue cooking until vegetables are just softened.  Add beef, salt and pepper and cook, breaking up large chunks, until meat is no longer pink.  Add tomatoes and rice and cook 5 minutes longer, stirring.  Stir in 3/4 cup of cheese.

Fill peppers with meat mixture, dividing evenly.  Sprinkle mixture with remaining cheese, and top with pepper lid.  Bake until cheese is melted and peppers are heated through, about 5 minutes.  Serve hot.