Healthy Vegetarian Comfort Food: Pizza Casserole, Chili Corn Muffins

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Think you can't get your comfort food fix in a guilt-free way? Hate to prove you wrong, but we're about to! These recipes are also meatless, so call your vegetarian pals, because dinner is ON...

Hungry Girl's Deep-Dish Pizza Casserole
Deep-Dish Pizza Casserole

1/8th of casserole: 261 calories, 7g total fat (3.5g sat fat), 754mg sodium, 34.5g carbs, 3g fiber, 8.5g sugars, 15g protein -- PointsPlus® value 7* -- SmartPoints® value 7*

Make room for a mega layer of cheesy veggies! This is one decadent dish...

25 minutes
Cook: 35 minutes

1 package Pillsbury Classic Pizza Crust refrigerated dough
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped mushrooms
One 14.5-oz. can (about 1 1/2 cups) crushed tomatoes
1/4 tsp. Italian seasoning
1/4 tsp. garlic powder
One 10-oz. package frozen chopped spinach, thawed, excess liquid removed (see HG Tip)
1 1/2 cups light/low-fat ricotta cheese
1/4 cup egg whites or fat-free liquid egg substitute
1 tsp. chopped garlic
1/4 tsp. salt
1 cup shredded part-skim mozzarella cheese
1/3 cup sliced black olives


Preheat oven to 375 degrees. Spray a 9" X 13" glass baking pan with nonstick spray.

Place dough in the pan, and stretch into a large rectangle of even thickness, covering the bottom of the pan. Pierce several times with a fork.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Add onion, bell pepper, and mushrooms. Cook and stir until slightly softened and lightly browned, about 4 minutes.

Transfer veggies to medium-large bowl, and blot dry. Add crushed tomatoes, Italian seasoning, and garlic powder. Mix well.

In a large bowl, combine spinach, ricotta cheese, egg whites/substitute, chopped garlic, and salt. Mix until uniform.

Evenly distribute half of the spinach-ricotta mixture onto the dough, smoothing the surface with the back of a spoon. Top with half of the veggie-tomato mixture.

Repeat layering with remaining spinach-ricotta mixture and veggie-tomato mixture. Top with mozzarella cheese. Sprinkle with olives.

Bake until cheese has melted and crust is golden brown, about 30 minutes.


HG Tip! To quickly thaw and thoroughly dry your spinach, start by microwaving it in a microwave-safe bowl for 5 minutes, or until thawed. Then place spinach between two plates (both bottom-side down), and squeeze plates together to remove excess liquid, draining the liquid into the bowl. Thoroughly pat dry with paper towels.  

Hungry Girl's Chili-Topped Southwest Corn Muffins
Southwest Chili-Topped Corn Muffins

1/6th of recipe (1 muffin with about 1/4 cup chili): 280 calories, 7g total fat (3g sat fat) 716mg sodium, 41.5g carbs, 3.5g fiber, 10g sugars, 11.5g protein -- PointsPlus® value 7* -- SmartPoints® value 9*

Each of these is like a savory little sundae... Awwww!

10 minutes
Cook: 20 minutes

One 8.5-oz. package cornbread/corn muffin mix (like the kind by Jiffy)
1/2 cup fat-free plain Greek yogurt
1/2 cup frozen sweet corn kernels, thawed
1/4 cup canned black beans, drained and rinsed
One 15-oz. can low-fat veggie chili
1/4 cup plus 2 tbsp. shredded reduced-fat Mexican-blend cheese

Preheat oven to 400 degrees. Spray a 6-cup muffin pan (or 6 cups of a 12-cup muffin pan) with nonstick spray.

In a large bowl, combine muffin mix, yogurt, and 3 tbsp. water. (Batter will be thick.) Stir in corn and black beans.

Evenly distribute batter among the sprayed cups. (Cups will be full!) 

Bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 14 minutes.

Heat chili according to package instructions.

Just before eating, place a muffin in a microwave-safe bowl, and top with 1/6th of the chili (about 1/4 cup). Sprinkle with 1 tbsp. cheese, and microwave for 30 seconds, or until melted.



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HOORAY for National Pistachio Day, February 26th! Grab some Wonderful Pistachios -- the Sweet Chili variety is extra wonderful…

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*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints
® trademark.

SmartPoints® value not what you expected? Click here for more info on how the values are calculated, plus more FAQs about PointsPlus® and SmartPoints® values on our website.

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