Looking to trim down? Here are 2 recipe ideas to get you started

How many readers can admit they gained extra pounds during quarantine?

All those cookies, crackers and ready-to-heat-and-eat meals pack on the pounds. Some people are blessed to have high metabolisms and gain little weight, but others may have added as many as 15 pounds from March until mid-September.

Hectic schedules would seem to speed up metabolisms, but families and singles tend to hit the fast-food drive-through when rushing from activity to activity.

A friend entertained her grandchildren for Labor Day, taking them to the park, splash pad and finally to eat pizza. She thought she was being a fun grandma when one of her grandchildren said, “Pizza, four days in a row.”

Yes, schedules get that rushed, and oftentimes, healthy eating goes out the window. Now, pizza can be healthy. A cauliflower or squash crust topped with homemade tomato sauce, veggies and reduced fat cheeses is healthy, as is a whole wheat crust. Most of the time, pizza is thought of to have sausage, pepperoni and other meats, plus a round of full-fat cheeses.

Hungry Girl has a squash crust pizza with cheese that makes two small pizzas for only 277 calories per pizza. From prep to table takes a home chef about 45 minutes.

The new Hungry Girl cookbook, “Hungry Girl Clean & Hungry,” also offers some good ideas for quick, healthy recipes.

Eat Well magazine also has tasty ideas for quick healthy bowl meals for harried folks. One I especially liked with a French onion soup with portobello mushrooms. French onion soup is earthy and comforting, and adding the mushrooms makes it doubly so.

Nutritionists and chefs heavily suggest that people focus on fruits and vegetables instead of so much meat. The increase in fruits and veggies may help cut down cardio-vascular disease and even lower cholesterol.

Here are two healthy recipes that add just enough spice to keep dinner interesting and not so calorie-laden.

Squash crust cheese pizza

Crust:

1 3/4 pound (about 4 medium) yellow squash

1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute

1/4 cup shredded part-skim mozzarella cheese

2 tablespoons grated Parmesan cheese

1 teaspoon Italian seasoning

1/8 teaspoon each salt and black pepper

Topping:

1/2 cup canned crushed tomatoes

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon Italian seasoning

1/2 cup shredded part-skim mozzarella cheese

2 tablespoons finely chopped fresh basil

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Using the shredder side of a box or hand grater (the one with larger holes), shred squash. Place in a large microwave-safe bowl. Cover and microwave for 3 minutes. Uncover and stir. Re-cover and microwave for another 3 minutes, or until hot and soft. Transfer squash to a fine-mesh strainer to drain. Let cool for 10 minutes, or until cool enough to handle. Using a clean dish towel (or paper towels), firmly press out as much liquid as possible -- there will be a lot of liquid. Return squash to the large bowl and add all remaining crust ingredients. Mix thoroughly. Divide crust mixture into two circles on the baking sheet, each about 1/4-inch thick and 7 inches in diameter. Bake until the tops have browned, about 30 minutes. Meanwhile, in a medium bowl, combine all topping ingredients except mozzarella and basil. Mix well. Spread seasoned tomatoes over squash crusts, leaving 1/2-inch borders. Sprinkle with mozzarella and basil. Bake until cheese melted, and crusts are crispy, 5 – 7 minutes. Makes 2 servings. – From “Hungry Girl Clean & Hungry”

French onion soup with portobello cheese ‘toast’

4 tablespoons extra-virgin olive oil, divided

2 tablespoons butter

2 large sweet onions, sliced

1 medium red onion sliced

4 medium portobello mushrooms, stems and gills removed

1/2 teaspoon ground pepper, divided

2 tablespoons chopped garlic

2 teaspoons chopped fresh thyme or ½ teaspoon dried

1/4 cup dry sherry

1/2 teaspoon salt

4 cups unsalted beef broth

1/2 cup shredded Gruyere cheese

1/4 cup plain dry breadcrumbs

1 tablespoon minced fresh chives

Position racks in middle and upper thirds of oven; preheat to 450 degrees. Coat a rimmed baking sheet with cooking spray.

Heat 2 tablespoons oil and butter in a large pot over medium-high heat. Add sweet and red onions and stir to coat. Cover, reduce heat to medium and cook, stirring often and scraping up any browned bits until golden brown, 25 to 30 minutes.

Meanwhile, place mushroom caps, gill-side up, on the prepared pan. Brush with 1 tablespoon oil and sprinkle with 1/4 teaspoon pepper. Roast on the middle rack until tender about 10 to 15 minutes. Remove from oven and preheat broiler to high.

Add garlic and thyme to the onions and cook, uncovered for 2 minutes more. Stir in sherry, salt and the remaining 1/4 teaspoon pepper, increase heat to medium-high and bring to a simmer. Cook, stirring often, until most of the liquid has evaporated, about 1 minute. Stir in broth and return to a simmer. Reduce heat and simmer for 10 minutes.

Meanwhile, combine Gruyere, breadcrumbs, chives and the remaining 1 tablespoon of oil in a small bowl. Divide the mixture among the mushroom caps. Broil the mushrooms until the filling is lightly browned, about 1 minute.

Divide the soup among 4 bowls and serve topped with a mushroom “toast.”

Nutritional data: calories, 370; fat, 25 grams; cholesterol, 30 milligrams; carbohydrates, 25 grams; total sugars, 12 grams, added, 0 grams; protein, 12 grams; fiber, 4 grams, sodium, 581 milligrams; potassium, 767 milligrams. – From “Eating Well” magazine, September 2020 issue

Andrea Yeager can be reached at ayeager51@cableone.net/