Weight Watcher’s Deep Dish Pizza Casserole

Weight Watcher's Deep Dish Pizza Casserole

deep dish pizza 2 009

Weight Watcher’s Deep Dish Pizza Casserole comes together in under 30 minutes. The crust is store bought, so you don’t have to wait for it to rise and kneed the dough, and it takes under 10 minutes to brown the ground beef.  Browning the ground beef is probably the hardest part. Prep all your ingredients while the ground beef is browning and you’re pretty much done. Super easy and you can use whatever your favorite toppings are. I just added a couple slices of pepperoni to mine and garnished the pizza with some parmesan cheese and some herbs. So good!

I didn’t have any Italian Style stewed tomatoes, so what I did was use an 8 oz can of no-salt added tomato sauce, some italian seasoning, oregano, and crushed red pepper. Turned out marvelous!

Weight Watcher's Deep Dish Pizza Casserole

Recipe adapted from Food.com.

Weight Watcher's Deep Dish Pizza Casserole
  • 1 lb ground round
  • 1 (15 ounce) can chunky Italian-style tomatoes
  • cooking spray (Pam)
  • 1 (10 ounce) can refrigerated pizza dough
  • 6 ounces shredded part-skim mozzarella cheese
  1. Preheat oven to 425°.
  2. Cook meat in a nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary, and return to skillet. Add tomatoes, and cook until heated through.
  3. While meat cooks, coat a 13 x 9 inch baking dish with cooking spray. Unroll pizza crust dough, and press into bottom and halfway up sides of the baking dish. Top the pizza crust with meat mixture.
  4. Bake, uncovered, at 425° for 12 minutes. Top with cheese, and bake 5 minutes or until crust is browned and cheese melts. Cool 5 minutes before serving. Yield: 6 servings. Each serving is 6 Weight Watcher's points.
  5. Serve with a salad mixed field greens and a fat-free or low-fat vinaigrette.
  6. Read more: http://www.food.com/recipe/weight-watchers-deep-dish-pizza-casserole-224261?oc=linkback
Calories 282.4, Fat 19.7 g, Carbohydrate 5.1 g, Fiber 0.7 g, Protein 20.5 g
Points Plus: 7
Nutrition Information
Serving size: 6


deep dish pizza 2 016

Crock Pot Teriyaki Pork Tenderloin

slow cooker terikayki pork 014

It’s been kind of cold and rainy here in Fargo, ND and that is not good for taking pictures! I just want it to be bright outside because that is when the sun is shining through our big living room window the most! I’ve been doing a lot of research reading about food photography and studying food photos and all I’ve been wanting to do is take pictures of food lately.  I took the pic above on a bright sunny day and it turned out much better than some pictures of fruit I was trying to take today.

This Crock Pot Teriyaki pork recipe is best served over a big bowl of rice. I found that out on Sunday when I wanted to try just eating it with some pineapple and fresh herbs on top. Nope. Was trying to be healthy but failed big time. This pork however would be great with some rice, pork, and pineapple on top!

slow cooker terikayki pork 005

For some extra sweetness I added in some pineapple juice.

slow cooker terikayki pork 011


Recipe from Chef Ron Lock

Servings: 6
Fat 8.35g, Carbs: 16.99g, Fiber: 0.6g, Protein 33.31g

Points Plus 7


Crock Pot Teriyaki Pork Tenderloin
  • 2 tablespoons olive oil
  • 2 pounds pork tenderloin
  • ½ cup teriyaki sauce
  • 1 cup chicken broth
  • ¼ cup brown sugar
  • 4 cloves garlic, chopped
  • 3 fresh red chile pepper, finely chopped
  • ½ large onion, sliced
  • ¼ teaspoon black pepper
  1. Heat the olive oil in a skillet over medium-high heat.
  2. Brown tenderloins on all sides, about 10 minutes.
  3. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl.
  4. Stir in garlic, red chile pepper, onion, and black pepper.
  5. Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture.
  6. Cook on High for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness.
  7. Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing.
  8. If desired, spoon liquid over slices when serving.

Pepperoni Pita Pizzas


pepperonipizzas 013

If you haven’t noticed lately, I’ve been trying to post more healthy recipes. I’ve been watching my google analytics a lot lately, and that is what you people seem to like the most that visit my site. So, more healthy recipes it is! Don’t be surprised if I post a really fattening recipe

These lighter pepperoni pizzas are only 7 points plus a piece for the whole pizza if using turkey pepperoni slices. Pepperoni is fattening in general and hard to not avoid all the fat and calories. I really like using pitas for a pizza crust now. You can do a lot with them. Let your pizza creativity run wild. The pita brand I like is called Josephs’ and one pita has 60 calories and less than 1 gram of fat per pita.

pepperonipizzas 010


1 Josephs’ Pita Bread 60 calorie

1 tablespoon of pizza sauce

2 tablespoons of reduced fat mozzarella cheese

6 slices of Turkey Pepperoni


Italian Flat Leaf Parsley

Parmesan Cheese



Preheat oven to 400 degrees. Place 1 pita bread on a sheet pan and bake in the oven for 5 minutes. Take the pita out and top it with the sauce, cheese, and pepperoni. Bake in oven for 10 minutes or until the cheese is all melted. Garnish with parsley or parmesan cheese.

Serving Size: 1 pizza

Calories: 262
Carbs: 14.07
fat: 13.28
Fiber: 5.5
Protein: 25.76


Weight Watchers Crock Pot Turkey Chili

chiliandcookies 019


I have been watching what I eat lately, and counting my calories. So far, I’ve lost 5 pounds! It hasn’t been easy too.  I was getting so frustrated with myself because of it,  I just had to force myself to do it. I’m using fatsecret.com to keep track of calories. What I like most about that site is that it figures out calories, protein, fat grams, and so on for recipes. It’s kind of like another myfitnesspal.com and joining is free.

I’ve also been expanding my chili horizon recently. I used to only like chili with beef and beans and a lot of spice in it. Now, I’m adding more vegetables to my chili like onions and bell peppers. Call me crazy, I know. Chili is very filling and if you use lean ground turkey the chili is now a low fat bowl of goodness with all those vegetables. I like to top my chili with cheese, chips, and green onions.


chiliandcookies 007


chiliandcookies 010



1 tablespoon olive oil
1 lb 99% lean ground turkey
1 medium onion, diced
1 red pepper, chopped
1 yellow pepper, chopped
2 (15 oz) cans tomato sauce
2 (15 oz) cans petite diced tomatoes
2 (15 oz) cans black beans, rinsed and drained
2 (15oz) cans red kidney beans, rinsed and drained
1 (16 oz) jar deli-sliced tamed jalapeno peppers, drained
1 cup frozen corn
2 tablespoons chili powder
1 tablespoon cumin
Salt and black pepper, to taste

For the rest of the recipe, please visit Two Peas and Their Pod’s website!

Calories: 280;  Fat 4:6; Carbs 41;  Fiber 12.8; Protein: 20.59

Points Plus: 7 (serving size = 1 cup)