BBQ Chicken Pizza

My family eats pizza for dinner every Friday, and I found myself short on the usual ingredients. I had to throw something together really quickly, and I made this BBQ Chicken Pizza on the fly. It turned out really good!

BBQ Chicken Pizza

Crust:
2 cups of Heart Smart Bisquick
1/4 cup fat-free sour cream
1/4 cup very hot water

Toppings:
1/4 cup barbecue sauce (I like Sweet Baby Ray's)
6 oz. cooked chicken, chopped or shredded
2 oz. shredded 2% cheddar cheese
thinly sliced red onion
1/4 cup Hormel crumbled bacon

To make the crust, just combine the Bisquick, sour cream, and water. It will look dry, but if you use your hands to knead it, it will come together. Roll it out onto an ungreased cookie sheet.

Spread the sauce evenly over the crust. Top with chicken, cheese, onions, and bacon. Bake at 400 degrees for about 15-20 minutes, until crust is light brown and cheese is melted.

I didn't calculate the nutrition info, but I put it into the Recipe Builder on the Weight Watchers site, and it has 5 PointsPlus per slice (if you get 8 slices from the pie).

Red Pepper & Feta Pasta

I love the combination of roasted red peppers and feta cheese. I had a couple of jars of red peppers in my pantry, and some feta in my fridge, so I turned them into a simple, yummy sauce for pasta. Jerry and I both loved this dish! The red pepper flakes make it a little spicy, and it goes really well with the sweet roasted peppers. This is written for two main dish servings, but you could easily double it.

Red Pepper & Feta Pasta

6 oz. dry pasta
2 tsp. olive oil
1 small onion, chopped fine
1 tsp. minced garlic
1 (12 oz) jar of roasted red peppers
1/4 cup fat-free half & half
salt and pepper to taste
1/4 tsp. crushed red pepper flakes
2 oz. fat free feta cheese

Cook pasta according to package directions. Meanwhile, heat oil in a small pot over medium heat. Add the onions and garlic, and cook until softened, a few minutes. Drain the roasted pepper and add them to the pot, along with the half and half. Use an immersion blender to puree (or put everything in a food processor or blender, puree, and then put back in the pot). Add salt and pepper to taste, and the crushed red pepper flakes. Let the pepper mixture simmer for a minute, and then stir in the feta cheese and cooked pasta, and toss to coat.  Makes 2 servings (approximately 1-1/4 cups per serving, depending on the shape of pasta used).