Thursday, January 17, 2008

Here There Was Dragons...

Yesterday was Dragon Appreciation Day, and I had a nice post all planned but then wouldn't you know it, life got in my way! Andrew and I had tickets to go see a play that my sister was doing set design for at our old highschool (co-incidentally, dragons are his favourite animals and Mushu is his idol), and since I didn't get home until almost 10:30 I just didn't have the energy to type up a post. So, happy Belated National Dragon Appreciation Day!!

I still have the recipe I was going to post for you, a delicious, super-garlicky chili pie (so we can all have Dragon's Breath!). Basically, you get not just a beautiful, cheesy, low-fat chili, but you get essentially a Chicago-style stuffed pizza too! The major bonus for me is not having to make the pizza dough from scratch. Though I have done it before and don't mind making it, when you want dinner, who wants to be fiddling with yeast and flour and cornmeal and everything! If you haven't worked with TVP (or Textured Vegetable Protein) before, I have a post on working with it, and of course if you need more help, clarification, or places to find it, the internet is a wonderful resource!

Deep n’ Delish Chili Pie
8 Servings
14oz pizza crust dough (home made, canned or frozen)
4oz part-skim Monterey Jack cheese, shredded, divided
½ lb ground turkey breast
¼ onion, diced
28oz diced tomatoes with liquid
1 ¼ c TVP granules, dry
2 tbsp chili powder
¼ tsp cayenne powder
1 tbsp oregano
1 tbsp cumin
3 tbsp garlic powder
  1. Preheat oven to 425F.
  2. Unroll pizza dough and press into the bottom and ½ way up the sides of a 9x13” pan coated in cooking spray.
  3. Sprinkle ½ the cheese over pizza crust.
  4. Cook turkey and onion in a non-stick skillet until browned, stirring to crumble. Drain off fat (if any).
  5. Return meat to pan, with diced tomatoes, TVP and seasonings. Cook 1-2 minutes, until TVP has rehydrated.
  6. Pour tomato mixture into crust.
  7. Bake uncovered 12 minutes. Top with remaining cheese and bake an additional 5 minutes.
  8. Let stand 5 minutes, serve.
Amount Per Serving
Calories: 230.2
Total Fat: 6.4 g
Cholesterol: 8.2 mg
Sodium: 510.9 mg
Total Carbs: 22.5 g
Dietary Fiber: 4.5 g
Protein: 19.5 g