Recipes

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Barbara Beck 7/2/21 Barbara Beck 7/2/21

Whole Wheat Pizza Dough

Yields
1-2 pizzas

Ingredients

1 cup warm* water
21/4 teaspoons (1 packet) active dry yeast
21/3 cups white whole wheat flour
2 tablespoons honey
1 tablespoon extra-virgin olive oil
11/2 teaspoons salt
3 tablespoons cornmeal

Directions

Add warm water (105-115 degrees) to the bowl of a stand mixer with the dough attachment, and sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.
Turn the mixer on to low speed, and add gradually flour, honey, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes.
Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location (I setmine by the window) and let it rise for 30-45 minutes until the dough has nearly doubled in size.
Preheat oven to 450 degrees F. Turn the dough onto a floured surface,and roll the dough into a 12- to 14-inch round for a thick-crusted pizza. (Or cut the dough in half, and roll it into two 12-inch rounds for two thin crust pizzas.) Sprinkle a baking sheet or pizza stone evenly with the cornmeal, then place the dough on the baking sheet.
Top the dough with your desired sauce and toppings. (And for extra-golden crust, brush the crust with an extra few teaspoons of olive oil or butter.)
Forthick crust, bake for 16-18 minutes, or until the crust is golden brown and the toppings are melted and cooked. For the (two) thin crusts, bake for 14-16 minutes, or until the crust is golden brown and the toppings are melted and cooked.

Notes

Try this dough with my favorite Chicken and Caramelized Onion Pizza!

Barbara Beck 7/2/21 Barbara Beck 7/2/21

Chicken and Caramelized Onion Pizza

Prep Time
10 mins

Cooking Time
40 minutes

Yields
1 pizza

Ingredients

Olive Oil - 1 Tbsp
3 large onions - thinly sliced
3 medium cloves garlic - minced
1 tsp fresh Rosemary - minced
1½ Tbsp Balsamic Vinegar
2 cups cooked skinless, boneless, chicken breasts
½ cup chopped Sun dried tomatoes
¾ cup diced artichoke hearts
Thin 12" ready-to-bake pizza crust **
Reduced- fat goat cheese 2⅔ oz, crumbled (2/3 cup)
Fresh parsley 2 Tbsp, chopped fresh flat-leaf
** You can also make my homemade whole wheat pizza dough– super simple and tastes much better!

Directions

Heat oil in large skillet over medium-high heat. Add onions; cook,covered, stirring occasionally, until onions are deep golden, about 30 minutes. Stir in garlic and rosemary; cook, stirring frequently, until fragrant, about 30 seconds. Stir in vinegar. Remove pan from heat.
Preheat oven to 450 degrees F
Top crust evenly with onion mixture, spread chicken and tomatoes/artichokes on top and sprinkle evenly with goat cheese. Bake until cheese softens and crust is crisp, 8–10 minutes.
Sprinkle with parsley and cut into 6 wedges.

Notes

Serving: 1 slice

Serves: 6

WW points: 6

Credit

Joy Food Sunshine

Barbara Beck 7/2/21 Barbara Beck 7/2/21

Buttermilk Herb Dip

Prep Notes
This creamy, tangy dip is great with fresh vegetables but also fabulous as a dipping sauce for baked chicken tenders and baked chicken wings. Make sure you use Greek yogurt, not regular, so your dip isn't watery, and be sure to let it chill for at least an hour for the best flavor and consistency. Spoon extra dip over grain bowls or your favorite Tex-Mex salad combos!

Ingredients

1 cup Plain fat free Greek yogurt
¼ cup Low-fat buttermilk
¼ cup Cucumber -peeled, seeded, chopped
¼ cup finely chopped scallion(s)
2 T minced fresh Basil
2T minced Fresh parsley
1t Kosher salt
¼ Black pepper
1 pinch Cayenne pepper
1T Mayo
1 heaping teaspoon Grey Poupon
1-2 teaspoons Garlic & herb seasoning

Directions

Combine yogurt, buttermilk, cucumber, scallion, basil, parsley, salt, black pepper, and cayenne in a mixing bowl; chill well. Serve garnished with scallions.

Notes

1 WW Smart Points per serving

Barbara Beck 7/1/21 Barbara Beck 7/1/21

Asian Chicken Lettuce Wraps

Prep Time
10 mins

Cooking Time
20 minutes

Yields
6 servings

Ingredients

1 lb ground chicken
1 TBS peanut oil
½ onion minced
1 cup red or green pepper diced
1 8 oz can water chestnuts drained and minced

For the Sauce:

3 TBS soy sauce
3 TBS hoisin sauce
1 TBS sesame oil
1 TBS rice vinegar
1 TBS peanut butter
1 TBS honey
2 tsp sweet chili sauce (Trader Joe’s!)
½ tsp garlic powder
¼ tsp powdered ginger

To serve

¼ cup peanuts crushed.
Lettuce –Butter or Bib works best but you can use Romane

Directions

Whisk sauce ingredients together until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
Heat 2 TBS peanut oil in a frying pan. Once hot, add ground chicken.
Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!

Notes

Serving: 1 lettuce wrap

Credit

Joy Food Sunshine