Grammy-winning crooners Carrie Underwood and Sheryl Crowmay both be in stellar shape, but that doesn't mean they don't love good eats.Both ladies have found ways to indulge in their favorite foods by creatinglighter versions of traditional recipes, which they recently shared with Selfmagazine. Read on to learn how to make Carrie's no-guilt veggie pizza and whatSheryl swaps to make a bikini-friendly potato salad, perfect for a summer picnic.
Carrie Underwood's No-Guilt VeggiePizza
"I love pizza," Underwood admits. "But,obviously, pizza isn't always the healthiest choice in the world. So I make itmy own way." The star's "own way" involves dousing the pizzawith her favorite vegetables -- spinach, olives, and bell peppers -- but youcan use any veggies you like. And remember, the more the better!
Vegetable oil cooking spray
I Can't Believe It's Not Butter spray
1 Food for Life Organic Ezekiel 4:9 Sprouted Grain (orwhole-grain) 9-inch tortilla
1/4 cup pizza sauce
1/4 cup 2 percent shredded mozzarella
16 slices Yves Veggie Meatless Pepperoni (or 3 slices leansandwich meat, cut into small pieces)
Vegetable toppings of your choice
1 cup mixed greens (optional)
Heat oven to 400°. Coat a cookie sheet or pizza stone with cooking spray. Spray I Can't Believe It's Not Butter spray on both sides of tortilla; place tortilla on sheet; spread with pizza sauce; sprinkle with cheese. Top with pepperoni slices and your favorite vegetable toppings. Bake until tortilla is crispy and cheese has melted, about 5 minutes. Top with mixed greens, if desired. Cut into 4 slices and enjoy.
239 calories per two slices, 6 g fat (1 g saturated), 20 g carbs, 3 g fiber, 26 g protein
Sheryl Crow's Roasted-Potato Salad With SweetCorn and Cider Vinegar
"Supper on the road is a time forfellowship, which, for all of the band, is as important as the actualgig," says Crow. Her key to lightening up a traditionally heavy side dishlike potato salad is replacing fat-laden mayo with heart-healthy olive oil andflavor-packed cider vinegar.
Vegetable oil cooking spray
2 1/2 lbs unpeeled red potatoes, diced into 1/2-inch cubes
1 medium red onion, thinly sliced
2 tablespoons canola oil
Freshly ground black pepper
1 1/2 cups roasted fresh corn
1 cup diced celery
2 teaspoons garlic powder
1/2 cup extra-virgin olive oil
1/3 cup apple cider vinegar
3/4 cup thinly sliced fresh basil
Heat oven to 425°. Coat a baking sheet with cooking spray. Toss potatoes and onion with canola oil in a bowl; season with salt and pepper; spread evenly on baking sheet. Bake until crispy yet fork-tender, 20 to 25 minutes. Cool to room temperature. Return to bowl; add corn, celery and garlic powder. Whisk olive oil and vinegar in a bowl; drizzle over potatoes and onions; toss to coat well. Season with salt and pepper. Cover; refrigerate at least 2 hours and up to 8 hours; stir in basil before serving.
Soak unhusked ears of corn in water for 10 to 15 minutes. Heat oven to 375°. Cook ears in a shallow pan until kernels are tender, about 25 minutes. Let cool. Remove and discard husks and silk; slice kernels off cob. Three ears of corn should yield about 1 1/2 cups of kernels. If you have a little more, all the better! If you prefer to grill the corn in the husks, simply pull back husks to remove silk, then close husks back over ears of corn. Grill until kernels are tender, about 25 minutes. Let cool; shuck; slice kernels off cob.
293 calories per serving, 18 g fat (2 g saturated), 33 g carbs, 4 g fiber, 4 g protein