Deep Dish Pizza Casserole

I originally got this recipe from Emily Bites. I made some changes to the recipe to fit my tastes, and it turned out delicious!

Ingredients:
10 oz 96% lean ground beef

6 oz Bob Evans Italian Sausage (tube)
15 oz can tomato sauce
Oregano to taste
Onion Powder to taste
Crushed Red Pepper Flakes to taste
Cooking Spray
10 oz can refrigerated pizza crust dough
2 cups Kraft 2% shredded mozzarella

Directions:
1. Preheat the oven to 425° F.
2. Cook meat (seasoned with oregano, onion powder & crushed red pepper flakes to taste) in a large nonstick skillet over medium-high heat until browned, stirring until it crumbles. Add tomato sauce and cook until heated.
3. While meat cooks, coat a 13x9 baking dish with cooking spray. Unroll pizza crust dough and press into bottom and halfway up the sides of baking dish. Sprinkle half the cheese over the bottom of the crust. Top with meat mixture.
4. Bake uncovered in the oven at 425° for 12 minutes. Remove and top with remaining cheese. Put casserole back in the oven for 5 additional minutes or until crust is browned and cheese is melted. Cool 5 minutes before serving.

Serves 6

Calories: 392

Carbs: 27g

Fat: 20g
PointsPlus: 11

Apple Muffins

Ingredients:

2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup apple juice
1/3 cup vegetable oil
1 egg
1 teaspoon ground cinnamon
1 cup apples - peeled, cored, diced

Directions:

1. Heat oven to 400° F.
2. In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt. Mix well. 

3. In a large bowl, combine apple juice, oil, and egg. Blend well. 

4. Add dry ingredients to liquid ingredients, all at once. Stir just until dry ingredients are moistened (batter will be lumpy.) 

5. Stir in chopped apples.
6. Line muffin pan with baking cups. Fill cups 2/3 full. 

7. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. 

Serves 12
Calories: 165
Carbs: 25g
Fat: 7g
Points Plus: 5 

Corn Dog Casserole

If you love corn dogs, chances are you'll love this recipe. There are variations of this recipe all over, but I've lightened them up a little to make it more "affordable" calorie-wise.

Ingredients:

1 cup celery, thinly sliced
3/4 cup green onions, sliced
1 tbsp light margarine
8 Oscar Mayer 98 % Fat Free Turkey Franks
1/4 cup Egg Beaters
3/4 cup fat free milk
1 tsp ground sage
1/8 tsp ground black pepper
1 (8.5 ounce) package Jiffy dry corn bread mix
1 cup shredded 2% Cheddar cheese, divide into 3/4 cup and 1/4 cup

Directions:

1. Preheat oven to 400° F.
2. In a medium skillet, sauté celery and green onions in butter for 5 minutes. Place sauté
3. Slice hot dogs lengthwise into quarters and then cut into thirds. In same skillet, sauté hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1/2 cup of mixture.
4. In a large bowl, combine the Egg Beaters, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 3/4 cup shredded cheese. Mix all together and spread mixture into a 8x8 baking dish. Top with reserved 1/2 cup hot dog mixture and remaining 1/4 cup shredded cheese.
5. Bake uncovered in preheated oven for 25-30 minutes, or until golden brown. mixture in a large bowl and set aside.

Serves 4
Calories: 433
Carbs: 52g
Fat: 15g
PointsPlus: 12