Ingredients

• Pizza Dough
• 1  teaspoon  olive oil
• 1 1/2  ounces  pancetta (Italian-style bacon) or Canadian bacon, chopped
• 8  cups  sliced onion (about 3 large)
• 1  tablespoon  chopped fresh thyme
• 1/2  teaspoon  salt
• 1/2  teaspoon  white pepper
• 1  tablespoon  olive oil, divided
• 3/4  cup  (3 ounces) shredded fontina cheese, divided
• Thyme sprigs (optional)
• Cracked black pepper (optional)

Preparation

Prepare the Pizza Dough according to directions.

While dough is rising the second time, heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat; add pancetta, and sauté for 2 minutes. Add onions, thyme, salt, and white pepper; cook 25 minutes or until onions are browned, stirring frequently.

Preheat oven to 475°.

Brush each prepared pizza crust with 1 1/2 teaspoons oil; top each with half of onion mixture. Sprinkle half of cheese over each pizza. Bake at 475° for 9 minutes or until crusts are crisp. Cut each pizza into 8 wedges. Garnish with thyme sprigs and sprinkle with black pepper, if desired.

As always:

Then, cook the pancetta:

Next, the onions – it takes about 25 minutes for that many onions to fully caramelize, but it’s worth the wait!

Put in the oven:

And…done!

Mexican Chicken Tamale Casserole

Ingredients

• 1  cup  (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
• 1/3  cup  fat-free milk
• 1/4  cup  egg substitute
• 1  teaspoon  ground cumin
• 1/8  teaspoon  ground red pepper
• 1  (14 3/4-ounce) can cream-style corn
• 1  (8.5-ounce) box corn muffin mix (such as Martha White)
• 1  (4-ounce) can chopped green chiles, drained
• Cooking spray
• 1  (10-ounce) can red enchilada sauce (such as Old El Paso)
• 2  cups  shredded cooked chicken breast
• 1/2  cup  fat-free sour cream

Preparation

1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

As you can see, it’s Mexican night in la casa!  So, I’ve made another Cooking Light fave.

Some of the ingredients (I took the picture after I’d put the first seven in the oven):

Note: La Preferdida Enchilada Sauce is the best sauce of it’s kind I’ve ever used.  I highly recommend it for all your Mexican dishes!

Before adding enchilada sauce and meat:

Ready to eat:

Big P.S.!  I substituted the chicken and used ground beef.  It’s what I had.

Delicioso!

Ingredients

Bars:

• 2  cups  sliced ripe banana (about 3 medium)
• 1/3  cup  packed dark brown sugar
• 1  tablespoon  butter, chilled and cut into small pieces
• 9  ounces  cake flour (about 2 1/4 cups)
• 3/4  teaspoon  baking soda
• 1/2  teaspoon  baking powder
• 1/4  cup  nonfat buttermilk
• 1  teaspoon  vanilla extract
• 1/2  cup  butter, softened
• 1 1/4  cups  granulated sugar
• 2  large eggs
• Baking spray with flour
• Frosting:
• 1/4  cup  butter
• 2  cups  powdered sugar
• 1/3  cup  (3 ounces) 1/3-less-fat cream cheese, softened
• 1  teaspoon  vanilla extract
• 1/4  cup  chopped pecans, toasted

Preparation

1. Preheat oven to 400°.

2. To prepare bars, combine banana, brown sugar, and 1 tablespoon butter in an 8-inch square baking dish. Bake at 400° for 35 minutes, stirring after 17 minutes. Cool slightly.

3. Reduce the oven temperature to 375°.

4. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine 9 ounces (about 2 1/4 cups) flour, soda, and baking powder in a medium bowl. Combine banana mixture, buttermilk, and 1 teaspoon vanilla in another medium bowl. Place 1/2 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add eggs to granulated sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending with flour mixture.

5. Pour batter into a 13 x 9–inch baking pan coated with baking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

6. To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and 1 teaspoon vanilla in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled bars. Sprinkle with pecans.

ingredients: