The Easiest and Best Pizza Dough Recipe Ever

This is the easiest and best pizza dough I have ever had.  You could not get any more healthy than this dough.
I made the usual pizza for my kids, Hawaiian and pepperoni.  I know boring but that's what they love but of course the options are endless!

Ingredients

(MAKES TWO CRUSTS):
1 teaspoon Active Dry Or Instant Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
1/3 cup Extra Virgin Olive Oil

Directions:

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.



If you don't have a mixer, use your hands.  Both work great!

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it.

***It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

Adapted from The Pioneer Woman



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Vegetarian Mexican Casserole

 This recipe is really surprised me.  It was super tasty and the left overs were even better.  I made this dish vegetarian but you certainly could make it vegan easily.  I have been trying to cut back on my meat consumption and since I'm the only one that cooks in this house, the family has to follow.  Its a great way to get more vegetables in your diet. 

 Yum....vegetables.

Ingredients

FOR THE TEX-MEX SPICE BLEND:
1 tbsp chili powder
1½ tsp ground cumin
1 tsp smoked sweet paprika or ½ tsp regular paprika
½ tsp cayenne pepper, plus more as needed
1¼ tsp fine-grain sea salt
½ tsp ground coriander (optional)

FOR THE CASSEROLE:
1½ tsp extra-virgin olive oil
1 red onion, diced
3 cloves garlic, minced
1 orange bell pepper, diced
1 red bell pepper, diced
1 jalapeño, seeded, if desired, and diced
fine-grain sea salt and freshly ground black pepper
½ cup fresh or frozen corn
1 (14-ounce) can diced tomatoes, with their juices
1 cup tomato sauce or tomato puree
2-3 cups chopped kale leaves or baby spinach
1 (15-ounce) can black beans, drained and rinsed
3 cups cooked wild rice blend or brown rice
½ cup shredded cheese
1-2 handful corn tortilla chips, crushed
OPTIONAL TOPPINGS:
Sliced green onions
Salsa
Avocado
Corn Chips
Cashew Cream (recipe in the book)

Instructions
Make the Tex-Mex Spice Blend: In a small bowl, combine the chili powder, cumin, paprika, cayenne, salt, and coriander (if using). Set aside.
Make the Casserole: Preheat the oven to 375 degrees F. Oil a large (4 to 5 quart or liter) casserole dish.

In a large wok, heat the oil over medium heat. Add the onion, garlic, bell peppers, and jalapeño and sauté for 7 to 8 minutes, until softened. Season with salt and black pepper, if desired.

Stir in the Tex-Mex Spice Blend, corn, diced tomatoes and their juices, tomato sauce, kale, beans, rice and ¼ cup of the vegan shredded cheese. Sauté for a few minutes and season with more salt and black pepper, if desired.

Pour the mixture into the prepared casserole dish and smooth out the top. Sprinkle the crushed chips over the casserole mixture along with the remaining ¼ cup of cheese. Cover with a lid or foil and bake for 15 minutes.

Uncover the casserole dish and cook for 5 to 10 minutes more, until bubbly and slightly golden around the edges.

Scoop the casserole into bowls and add your desired toppings.
Enjoy!
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Jillian Micheal's Stuffed Quinoa Peppers

Oh how I heart Jillian Micheal's.

This is one of HER recipes.  I have copied it exactly. Why you might ask?  Well, Jillian has done a whole Ripped in 30 day eating plan but she didn't include any pictures so I wanted to help entice you to make some of her recipes your self to help you get that mean body like Jillian's.

This one is a keeper.  I only made three peppers because that is all I had on hand at the time.  They kept in the fridge for about 4 days, when I devoured the last one.  The peppers make a perfect little bowl that you can't over stuff .  I cheated a little and skipped the marinara sauce but added a little bit of feta cheese to the finished product.

This one is from her Ripped in 30 Vegan Eating Plan.

3/4 cups uncooked quinoa4 large red, green or yellow bell peppers
1 tablespoon olive oil
1 onion, chopped
3 ounces cremini or button mushrooms, sliced (about 1 cup)
2 garlic cloves, chopped
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon tomato paste
1 medium zucchini, halved lengthwise and thinly sliced crosswise
14 ounces diced tomatoes, drained
1 tablespoon fresh oregano, chopped, or 1 tsp dried
1/4 teaspoon salt
1/4 teaspoon black ground pepper
2 cups marinara sauce, for serving

Preparation

Preheat oven to 350°F.
In a small saucepan, bring 1 1/2 cups water to a boil. Place the quinoa in a strainer and rinse under cold running water until the water runs clear. Stir the quinoa into the boiling water, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Let stand, covered, for 5 minutes. Fluff with a fork and set aside.

Meanwhile, use a sharp paring knife to cut out the core from the peppers. Pull out any seeds and rinse the peppers inside and out. Place them cut side down on a microwave-safe plate. Microwave on high power until slightly softened, 3 to 4 minutes. Set aside to cool.
In a large skillet, heat the oil over medium heat. Add the onion, mushrooms, garlic, and crushed red pepper, if using. Continue to cook, stirring occasionally, until the mushrooms are golden brown, about 8 minutes.

Stir in the tomato paste and cook for 1 minute. Stir in the zucchini, tomatoes, oregano, and salt and pepper and cook for about 2 minutes. Stir in the quinoa and remove the pan from the heat.

Place the peppers cut side up in a medium roasting pan. Spoon the filling into the peppers and fill the pan with water 1/2 inch deep. Bake until the peppers are tender and the top of the filling is lightly browned and crunchy, about 30 minutes.

Meanwhile, in a small saucepan, heat the marinara over low heat. When the peppers are cooked, place one on each of four plates. Spoon the sauce alongside or on top and serve.

Enjoy!

Makes 4 servings.
Prep Time: 5 mins
Cook Time 1 hr
Total time: 1 hr 5 mins

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 297.9
Total Fat: 7.9 g
Sodium: 563.9 mg
Total Carbohydrate: 49.1 g
Protein: 9.7 g

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Weight watchers Alfredo with shrimp

This dish is such a treat in our house.  It is so good and you really feel like you are totally cheating but you are not.  This dish is lightened right up.  You can substitute the shrimp for chicken.  Also I have switched up the vegetable to green beans, asparagus, peas, peppers.  Its all in the sauce baby!

Ingredients:

Serves 6

2 teaspoons extra-virgin olive oil
4 medium garlic cloves, minced
3 tablespoons all-purpose flour
1/4 to 1/2 teaspoon red pepper flakes (as desired)
One 12-ounce can evaporated skim milk, warmed
1/2 cup nonfat milk, warmed
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup chicken broth or additional milk, for thinning (as needed)
8 ounces whole wheat fettuccine noodles
2 cups cooked shrimp

3 cups frozen broccoli

Directions:

1. Prepare the sauce: In a medium saucepan, heat the oil over medium heat. Add the garlic and cook until it is fragrant and lightly browned, about 1 minute. Whisk in the flour and red pepper flakes and stir until flour is lightly browned.  Meanwhile, cook the pasta according to the directions adding the broccoli the last few minutes of cooking time.

2. Very gradually add the warmed evaporated milk, whisking it into the flour a little at a time. Add the other milk too. Heat the mixture until boiling, whisking constantly (as you whisk, the flour will begin to dissolve into the warmed liquid). Then turn down the heat to a simmer and whisk in the cheese, salt and pepper. Continue to simmer, stirring often, until the sauce has thickened a bit (it will thicken more upon standing too). If it happens to become too thick, just thin it out a little with some chicken broth or more milk.

3. Assemble your pasta dish: Place hot pasta and broccoli in a large serving dish. Pour sauce over and add shrimp. Toss together until everything is coated with the sauce. Add salt and pepper, as desired. 

I topped mine with a few real bacon crumbles and green onion.

Calories: 249 Fat 3.5 Carbs 31 Fibre 2 Protein 22 grams

Weight Watcher Point Plus 6+

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Weight Watchers Protein Pancakes Perfected

Who does not love some pancakes??  My whole family loves pancakes.  The kids like a little bit of chocolate chips in theirs and my husband and I love fruit right inside our pancakes.  I have tried and tried to make healthy pancakes for the kids while sneaking some extra protein in.  Finally, I think I have it perfected!  I don't add the protein powder in for the kids because they can some how taste it.  I on the other hand, don't taste it at all.  You decide!

Ingredients:

• 1 cup uncooked old fashioned oats
• 1 cup fat free cottage cheese
• 6 egg whites or 1 cup liquid egg whites
• 1 TB vanilla extract
• 1/2-1 TB cinnamon (depending on your palate)
• 1/3 mashed banana
• 1/2 tsp baking soda
• Berries ( optional) but I couldn't resist warm berries
• sweetener, if desired. i don’t use this because i add my sweet stuff on top.

*you can add some protein powder for additional protein.  Both are delicious

Directions:

1. blend all ingredients together in a blender or magic bullet.
2. let batter sit for five minutes.
3. cook on waffle iron or in griddle for pancakes as you would any other waffle or pancake.
4. top with whatever you’d like!

Serves 3 245 calories, 30g protein, 23g carbs, 3g fat 4 grams carb
points plus 4+ ww

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Weight Watchers Sweet Sticky Spicy Asian Lettuce Wraps

Love the lettuce wraps at PF Changs?  Well, these are even better!

This is my 15 year old son's favorite dish of all time.  He even helps me cook this one because he just cant wait to get his paws on one of these wraps.  I have this as a main course with a vegetable and a side of brown rice.  My husband adds the rice right in the wrap but I prefer it on the side.

This would make an excellent appetizer as well.

Sauce:
1/2 cup hoisin sauce
2 tsp. sesame oil
2 tbsp. rice vinegar

For the Pork:
2 tbsp. peeled and finely chopped fresh ginger or jarred ginger
2 tsp. finely chopped red jalapeno pepper (use more or less to your taste)
2 cloves garlic, minced
1 1/4 lb. lean ground pork
2/3 cup chopped water chestnuts
2 tsp. toasted sesame seeds (optional)
2 heads Boston butter lettuce or iceberg lettuce

Directions:

Sauce:
In a medium bowl, whisk together hoisin sauce, sesame oil, and rice vinegar.

Pork:
Spray and heat oil spray in a large skillet set over medium-high heat. Add ginger and jalapeno pepper. Sauté for 1 minute. Add garlic and sauté for additional 30 seconds. Add ground pork and cook, crumbling with a wooden spoon, until the pork is cooked through.  Transfer the pork mixture to a large bowl lined with paper towel. That will help to soak up some of that extra fat from the pork.
Return and stir the pork mixture back into the skillet and add the hoisin sauce. Turn the heat to medium-low and simmer for 3 to 4 minutes.
Transfer the pork mixture to a serving platter. Sprinkle with sesame seeds. Wash and dry the leaves of two heads of Boston butter lettuce. Serve with the wraps and allow everyone to scoop some of the pork mixture into the lettuce leaves to make individual wraps.

Eat with your hands!

Serves 4 as main course-we get about 3-4 each depending on how full you make your wraps

Calories without sauce 227  Fat 5 g Carbs 3 Protein 38 Fibre 1 
Weight watcher points + 5

You could sub the pork with chicken, turkey or even tofu.

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Faux Alfredo made with Greek yogurt

This is a Middle Eastern adaptation using any pasta–fusilli, elbow macaroni, penne, shells, etc. It is just as tasty eaten cold or warm, and is a quick fix for a hurry up meal. Sahtain!–to your health!

• 1 (16 ounce) package pasta (any shape)
• 1 tablespoon butter
• 2 cups plain greek yogurt
• 4 cloves garlic, minced
• 1 teaspoon salt
• 2 tablespoons chopped fresh parsley
• 3 tablespoons pine nuts (optional)
• 2 cups cooked chicken
• bunch sliced mushrooms
• frozen peas 

Directions

1. Cook the pasta in a large pot of boiling salted water until al dente.
2. Using a mortar and pestle, mash the salt and garlic cloves together into a paste. Warm the yogurt slightly in a sauce pan. Remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste. Stir this mixture into the remaining yogurt in bowl.  Sautee mushrooms and add frozen peas until thawed.  Add yogurt and chicken to vegetables.
3. Drain the pasta, and rinse in cold water. Place in a casserole or deep serving dish, toss with 1 tablespoon butter or margarine. Toss with half of the garlic-yogurt sauce. Spread the remaining sauce over the pasta. Garnish with the parsley.
4. For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately.

Per Serving: Calories: 294 | Total Fat: 10.6g : Protein: 27

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Super Healthy Clean Pizza Crust

Once you eat this, you will never buy frozen pizza's again.  This is not my original recipe because the one from Pioneer Woman cannot be changed.  It can named a classic and should go down in history.  It sure is good enough for that name!

• FOR THE CRUST (MAKES TWO CRUSTS):
• 1 teaspoon Active Dry Or Instant Yeast
• 4 cups All-purpose Flour
• 1 teaspoon Kosher Salt
• 1/3 cup Extra Virgin Olive Oil

To make the dough all you need to do is:

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Your hands work if you don't have a mixer plus you get a mini workout too. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

My kids love the classic Hawaiian pizza so on ours went pizza sauce, canned pineapple (drained and dried, as much as possible), honey ham and mozzarella cheese.

Makes 16 very generous pizza slices.  Per slice of dough only.

Nutrition Facts

Serving Size 36 g

Amount Per Serving

Calories  150 Calories from Fat  41

% Daily Value*

Total Fat  4.5g 7%

Saturated Fat  0.7g 3%

Cholesterol  0mg 0%

Sodium  148mg 6%

Total Carbohydrates  24.0g 8%

Dietary Fiber  0.9g 4%

Protein  3.3g

Vitamin A 0% • Vitamin C 0% Calcium 0% • Iron 8%

Nutrition Grade B

* Based on a 2000 calorie diet

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The Best Baked Sweet and Sour Chicken

My kids were fighting over the last morsels of this chicken.  I actually had to divided very equally between my kids.  One for you, one for you, one for you, two for you, two for you...ok you get my drift.  This meal was super delicious!

Made even healthier but lightly adapted from The Six Sisters

Baked Sweet and Sour Chicken Recipe:

Ingredients:

Chicken:

3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1 1/2 cup cornstarch
3 eggs, beaten
canola oil or olive oil spray - may have to repeat spray

Sweet and Sour Sauce:

1/2 cup granulated sugar
1/2 cup stevia (make sure you use one that equal to real sugar)
 4 tablespoons ketchup
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 tablespoon low sodium soy sauce
1 teaspoon garlic salt

Directions:
Preheat oven to 325 degrees.  Cut chicken breasts into bite-sized pieces and season with salt and pepper.  Place cornstarch and beaten eggs in separate bowls.  Dip chicken into cornstarch then coat in egg mixture.  Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.  Place the chicken in a 9 x 13 greased baking dish.  In a medium sized mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce and garlic salt.  Pour over chicken and bake for one hour.

I served with a side of rice and some Asian frozen vegetable for a complete meal.

PS- Original recipe called for one cup of sugar so you want to have the sweetness of one cup.  One company that I buy stevia from uses half of the amount of sugar.  eg-If the recipe calls for one cup of sugar, it is only 1/2 cup of stevia.  So be sure to check.

Calories-310 Fat 5 grams WW points plus 7


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Spicy Chicken Chili for cold Autumn Night

Who does not love chili on a cold winter's night.  It is such a comfort food at our house.  Serve up with a crusty roll and a side salad you have a delicious meal. 

Chicken Chili

• 2 cups chopped onion
• 4 large garlic cloves, minced
• 1 pound lean ground chicken
• 1 large jalapeno pepper, seeded, finely chopped
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• 2 cans (14.5 ounces each) diced tomatoes in juice
• 1 can kidney beans
• salt and freshly ground pepper to taste
• 1/2 cup cottage cheese
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped cilantro

Preparation:

Spray pan with olive oil in a large nonstick saucepan over medium-high heat. When oil is very hot, add onion and garlic; saute until onion begins to brown, Add ground chicken and brown; add chopped jalapeno, coriander, cumin, crushed tomatoes and beans. Reduce heat and simmer for about 5 minutes; add juice of one lime and stir in the corn kernels. Season with salt and pepper, to taste.
Cook chicken chili, stirring occasionally, for 5 minutes longer; serve with cottage cheese, chopped red onion, cheese, avacado and chopped cilantro. I added some sirracha sauce because I like some added heat.  (All topping optional.)

PS- I put my chicken through a processor to get it to ground finely. 

PPS-I know cottage cheese may be a weird topping but it works well.

Without toppings and sides:

Calories 290 Fat 2.0  Fibre 6 grams

WW points 5

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Vegetarian Cabbage Rolls

I wanted to make some caggabe rolls for my family minus the meat.  I used chopped mushrooms to be like the texture of ground beef.  No one noticed but you do have to like mushrooms. 

1-1/2 cups chopped fresh mushrooms

1 cup diced zucchini

3/4 cup chopped green pepper

3/4 cup chopped sweet red pepper

3/4 cup vegetable broth

1/2 cup brown rice

1 teaspoon dried basil

1/2 teaspoon dried marjoram

1/2 teaspoon dried thyme

1/4 teaspoon pepper

1 large head cabbage

6 tablespoons shredded Parmesan cheese, divided

2 teaspoons lemon juice

1 (8 ounce) can tomato soup

1/8 teaspoon hot pepper sauce

Directions:

1. In a large saucepan, combine all the ingredients up to the cabbage. Bring to a boil over medium heat. Reduce heat; cover and simmer for five minutes. Remove from the heat and let stand for five minutes.
2. Meanwhile, cook the cabbage in boiling water just until the leaves fall off head. Set aside eight large leaves for rolls (refrigerate the remaining cabbage for another use). Cut out the thick vein from each leaf, making a V-shape cut. Overlap cut ends before filling. Stir four tablespoons Parmesan cheese and lemon juice into the vegetable mixture.
3. Place a heaping 1/3 cupful on each cabbage leaf and fold in the sides. Starting at an unfolded edge, roll to completely enclose the filling.
4. Combine the tomato sauce and hot pepper sauce and pour 1/3 cup into a 2-quart baking dish. Place cabbage rolls in the dish and spoon the remaining sauce over top.
5. Cover and bake at 400 degrees F for 15 minutes or until heated through. Sprinkle with remaining Parmesan cheese.

2 pieces of cabbage is approx. ww 4 points plus


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Crockpot Spicy Asian Chicken

This Asian-inspired take on tasty, slow-simmered comfort food is so easy and absolutely delish and so much healthier than take-out! Plus, sometimes there’s no time for anything more than setting it and forgetting it. Forgetting it is a little tough when it smells this good, though. Try this scrumptious honey sesame chicken and keep dinner simple, folks. All you need are a bunch of basic ingredients and a patient sense of smell!

• 6-8 boneless, skinless chicken thighs or 4 chicken breasts (about 2 pounds)
  Salt and pepper
  1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup honey
  1/4 cup ketchup
• dash hot sauce, as spicy as you like
• 1/2 cup low-sodium soy sauce
  2 tablespoons vegetable oil or olive oil
  1/4 teaspoon red pepper flakes
  4 teaspoons cornstarch
• 1/3 cup water
  2 cups minute rice, optional
  1 1/2 cup any color peppers
• 1/2 tablespoon (or more) sesame seeds
• 3 scallions, chopped

Directions

Place chicken in Crock Pot and lightly season both sides with salt and pepper.In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil, hot sauce and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours. Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. Prepare rice according to package instructions. In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened. Add chicken back with the peppers.   Add cooked rice to 4 plates, top with chicken/ sauce and spoon over top. Sprinkle evenly with sesame seeds and chopped scallions.

Enjoy!
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Super Quick Shrimp Stir Fry

A simple stir-fry that’s ready in thirty minutes! Stir-fry's are such a great way to get your veggie in for the day.  Fresh shrimp (could use chicken), crisp-yet-tender vegetables, a hint of soy and the zing of ginger. Stir-frying is quick, so it limits nutrient loss. This shrimp and vegetable stir-fry is fast food that’s healthy, too. Serve on brown rice.

1⁄3 cup reduced-salt soy sauce
1⁄4 cup white wine
2 tablespoons cornstarch
11⁄2 teaspoons grated peeled fresh ginger
1 tablespoon vegetable oil
2 garlic cloves, finely chopped
500 g large raw shrimp, peeled and deveined
250 g broccoli florets
1 large red pepper, cut into strips
1 large yellow pepper, cut into strips
120 g snow peas
100 g whole baby corn
1⁄2 cup sliced water chestnuts, optional
4 green onions, cut diagonally into 5 cm pieces

Directions

1. Blend 2⁄3 cup water, the soy sauce, wine, cornstarch and ginger in a small bowl until smooth. Set aside.
2. Heat the oil in a large wok or large deep frying pan over medium-high heat until hot. Stir-fry the garlic until soft, about 2 minutes. Add the shrimp and stir-fry until pink, about 3 minutes. Remove the shrimp with a slotted spoon and set aside. Add the broccoli florets to the wok and stir-fry until they are bright green, about 2 minutes. Add the red and yellow pepper strips and snow peas and stir-fry until they are just tender but still crisp, about 1 minute longer.
3. Return the shrimp to the wok. Add the baby corn, water chestnuts and green onions. Pour in the sauce mixture and stir-fry the shrimp and vegetables until the sauce thickens and boils, about 1 minute. Serve.

Nutritional information

PER SERVING

233 calories
24 g protein
7 g total fat

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