DIRECT ARTISAN PIZZA DOUGH

DIRECT ARTISAN PIZZA DOUGH 

Photo by ALB:  Dough ready to be wrapped and go into freezer. Other dough-ball is already in the refrigerator.

Adapted from Dorie Greenspan who adapted it from MODERNIST PIZZA by the Modernist Cuisine team, Nathan Myhrvold & head chef Francisco Migoya 

Makes three 14-inch (35-cm) pizzas 

Total Time: Active 15–20 minutes / Inactive 6 hours 

 BEFORE YOU BEGIN Here are some very good notes from the Modernist Cuisine Team (they're the "we"), with some added commentary from Michael. Dorie recommends reading these notes, then the recipe in its entirety, and then the notes once more before you set to work. This is a project! My notes are "ALB." 

 

We recommend Giusto’s High Performer High Protein Unbleached Flour. Michael says: I usually use King Arthur Bread Flour because it’s easy for me to get locally. In Paris, I use regular King Arthur Unbleached All-Purpose Flour, which Dorie brings over for testing her recipes. ALB used Gold Medal All Trumps Flour. 

When you are adding the oil to the mixer, try to pour the oil toward the center of the dough rather than to the outside of the dough. This helps keep it from sloshing around the bowl and makes it easier for the mixer to fully incorporate it into the dough. 

We typically use a dough hook to mix all our medium-crust pizza doughs. If the ingredient quantities aren’t large enough for the dough hook to mix them well in a stand mixer, use a paddle attachment initially to mix the ingredients uniformly. Once you have a homogeneous mass (the dough is sticky and wet, and there are no visible clumps or unincorporated water), switch to a hook attachment. Alb used the dough hook, and stopped it once to scrape the sides. 

Final mix time at higher speeds may vary from machine to machine. Michael says: If your flour is not High Protein, that might also increase the time it takes to get to the final stage. Whatever the model and yield, the goal is to achieve a good mix and full gluten development. Consider our suggested times as guidelines only. Use the windowpane test to help determine the dough’s stage of gluten development.

Michael says: With regular unbleached flour and our old but trusty KitchenAid K5A, it takes almost 30 minutes for the dough to pass the windowpane test. 

After preshaping, you can also cold-proof this dough at 39°F for 1–2 days for even better baking and texture results. If you cold-proof the dough, remove the dough from refrigeration 1 1/2–2 hours before shaping so it warms up and is easier to stretch out. 

Michael says: If it’s just the two of us, I freeze the extra dough as soon as I form it into balls. To defrost it, I put it in the refrigerator overnight – that way it defrosts evenly – then take it out, bring it to room temperature and carry on (step 13 below). 

ALB says if you aren't using the metric measurements but using Cups, backoff on the water or increase your flour.  The dough is very wet otherwise.

INGREDIENTS 

2 cups (480 grams) water, 70 F/21 C 

1 teaspoon instant dry yeast (Michael and ALB use SAF brand) 

4 2/3 cups (625 grams) high-gluten bread flour, 13%–14% protein (see notes) 

1 tablespoon + 1/4 teaspoon (13 grams) diastatic malt powder (you can order this, but Michael says that, in a pinch, you can sub an equal amount of sugar) 

2 1/4 teaspoons (12.5 grams) fine salt (ALB used Kosher, because she wasn't paying attention)

1 tablespoon + 1 1/4 teaspoons (20 grams) extra-virgin olive oil 

MAKING THE DOUGH 

1) Combine the water and yeast in the mixer’s bowl and whisk to dissolve the yeast. 

 2) Add the flour and malt powder, and mix on low speed to a shaggy mass, about 1 minute. Use the dough hook here; see notes. 

3) Mix on medium speed to low gluten development, about 5 minutes. 

4) Add the salt and mix on medium speed until it is fully incorporated, about 1 minute. 

5) Add the oil with the machine running on medium speed and mix the dough until it reaches full gluten development, about 11 minutes. This can take longer; see notes. For ALB it took 20 minutes, but that could be a function of the mixer.  It gets very hot, and moves around a lot, so medium on a KA is "3" for her.

6) Perform the windowpane test to assess gluten development. Take a portion of dough in your hands and stretch it: the more the dough can stretch without tearing, the more the gluten has developed. The dough will hold the window for at least 8–10 seconds and it can be stretched to the point that it is nearly see-through when it has reached full gluten development. 

7) Transfer the dough to a lightly floured worktable. Cover well with plastic wrap. 

8) Bench rest for 20 minutes. 

9) Divide the dough into three even-sized pieces. Michael says: I divide the dough into 4 pieces for two reasons: 1) we’re often only two people and a 14-inch pizza is too much for us; and 2) in Paris, our oven is too small to easily accommodate a 14-incher. (ALB's note: I got 3...this is why I'm fat

10) To pre-shape, place each cut square of dough smooth side down. Fold the top one-third of the dough toward the middle, and then fold the bottom one-third toward the middle, overlapping the ends slightly to form an envelope. 11) Rotate the dough 90° and roll the dough up lengthwise. 

12) Gently round the dough with both hands, leaving the seam side down, to create a tight, round package. 

13) If necessary, pinch the seam shut. This is important to prevent it from ripping when you shape it. 

14) Repeat steps 10–13 with the two remaining pieces of dough . 

15) Place on a sheet pan. Spray a very light mist of water over the dough. (ALB sprayed with PAM)

16) Cover the dough well with plastic wrap. 

ALB Cold-fermented (one in the fridge for 48 hours( and froze the 2 other wrapped doughs so skipped 17 and 18.  Follow the Pre-shaping Note for how long, how to defrost, and how to let it come to room-temperature.

17) Proof the dough, covered, for 4 1/2–5 1/2 hours at 70°F. 

18) Test for proof using the fingertip test. Gently press the exposed surface of the dough for 2 seconds; the pressure should leave a small dent in the dough; it will slowly spring back, but the indentation should remain clearly visible after 1–2 seconds. 

19) Shape, assemble, and bake the pizza – either follow your own recipe or keep scrolling.

HOW TO SHAPE AND BAKE A PIZZA 

Adapted from MODERNIST PIZZA by the Modernist Cuisine team, Nathan Myhrvold & head chef Francisco Migoya 

1) Preheat the oven to 550°F for at least 30 minutes with a baking steel or baking stone in the top third of the oven. Some home ovens will not reach 550°F (in some cases 525°F is the highest they will get). If this is the case, increase the baking time by 1–2 minutes. If you prefer a darker crust, simply bake the pizza for longer, but check it every 30 seconds after the recommended time to ensure it doesn’t burn. Michael says: In our Paris oven, where this pizza was baked, we use “top and bottom convection” and put the rack in the center of the oven. 

2) Generously flour your worktable. 

3) Lift the pizza dough from the sheet pan using a narrow, sharp bench knife. 

4) Place it on the worktable, seam side up and dust the top with more flour. 

5) Press down on the dough with your fingers, leaving a 0.5–1 inch border. You will not need your palms or thumbs yet. Your fingers will arch naturally, so don’t make them too stiff. 

6) Rotate the dough 180° and repeat step 5. The point is to create an even disc that is flat in the center and has an even rim. 

7) Flip the dough over and flatten the center again, pushing the dough in an outward motion to extend the central part of the dough. It should be 6–8 inches in diameter. 

8) Place the dough disc on the backs of your hands so that the smooth side is in contact with your hands. 

9) Stretch your hands apart gently, rotating the dough 90° as you stretch farther and farther. Keep stretching the dough until it reaches 14 inches in diameter. 

10) Distribute the toppings that need to be baked evenly to the rim. Michael says: I do this when the dough is on the peel (I dust the peel with semolina) – I think it’s easier to move the loaded pizza around this way. ALB puts the dough on a cornmeal-dusted heated pizza stonebefore doing the toppings.  Have the toppings ready before doing this.

11) Slide the dough onto a peel or slide the peel at about a 5° angle under the dough, using quick, jerking back-and-forth motions, until it is completely on the peel. (See Michael’s note to Step 10) 

12) Load onto the baking steel or baking stone in the oven with a quick pull-away motion. 

13) Bake for 8–10 minutes, rotating 180° halfway through baking. Michael says: Baking time really depends on the oven. Start checking at 4 minutes. ALB bakes it at 550 for 7 minutes.

14) Check the doneness of the bottom of the pizza. 

15) Remove the pizza and place on a serving tray. ALB: Cool for 5 minutes. Cut into 6–8 triangles. 

16) Distribute whatever other toppings you’re using over the pizza. For example, if you’ve got soft, fresh cheese, cooked meats, like prosciutto, or salad, like arugula, you’d put these on the individual slices of pizza now. Michael says: Putting fresh toppings on the pizza when it comes out of the oven is really the way to go. The contrast of textures is terrific and fresh, uncooked ingredients also bring brightness. Cutting the slices and then topping them individually is also a great idea, but we don’t do that. I say: I’m loving the idea of cutting the slices, setting out a few toppings and seasonings and having everyone make their own pizza. Party time!

Greek Chicken With Cucumber-Feta Salad

It was Tuesday, so I was in charge of dinner. I saw this recipe and decided I should make it, except I should use convenience items. It was pretty easy to make, and I would do it again.

Greek Chicken With Cucumber-Feta Salad

Photo by ALB

Adapted from New York Times Cooking

4 servings

Ingredients

10 oz container of Tzatziki Dip (used Aldi Cucumber Dill Tzatziki Dip, 10 oz) 

 Kosher salt (Diamond Crystal) 

 Black pepper 

1 teaspoon dried oregano or mint  (used oregano)

2 pounds boneless, skinless chicken thighs, patted dry

1 ½ pounds cucumbers 

1 pound ripe tomatoes 

2 tablespoons extra-virgin olive oil, plus more as needed (used Cooking Spray) 

4 ounces feta, crumbled (about 3/4 cup) 

½ cup Kalamata olives, pitted and halved (didn't use)

 Next time adding Pepperoncini 

Directions

Step 1:

In a large bowl, dump the tzatziki; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.  

Step 2:

Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside. 

Step 3:

Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain. I did none of this.  I cut the cucumber in chunks.  I cut the tomatoes and tried to take out as much of the seeds as possible (1 pound is a lot).  Dice the pepperoncinis. 

Step 4:

In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium (spray a lot of Cooking Spray). Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it’s well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. 

Step 5: 

To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives pepperoncini and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.

14 WW points and (my additions/subtractions at 4 servings)

Cheesy White Bean-Tomato Bake

 Yet another vegetarian recipe.

D didn't like it as much as I did, but it had beans and tomato paste in it, neither ingredient is he big on.  And I might have been heavy on the tomato paste. 

I would have it again. Not sure about him.  We had with a salad.

Cheesy White Bean-Tomato Bake

Adapted from Ali Slagle 

Photo by ALB

Serves: 3
Time: 15 minutes

Ingredients

2 TBSP extra-virgin olive oil 

6 fat garlic cloves, thinly sliced 

1/2 medium onion, chopped 

3 heaping tablespoons tomato paste 

1 tsp oregano 

1/2 tsp crushed red pepper (less if you want less spicy) 

2 (15-ounce) cans white beans (such as cannellini or Great Northern), drained and rinsed 

½ cup boiling water 

 Kosher salt and black pepper

 ⅓ pound mozzarella, coarsely grated (about 1 1/3 cups) 

Directions 

Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the onion and garlic until they are lightly golden, about 3 minutes. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning. Add the oregano and crushed red pepper.  Add the beans, water and generous pinches of salt and pepper and stir to combine. 

Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once. 

8 WW points and (my additions/subtractions at 3 servings)

Sheet-Pan Mushroom Parmigiana

 In our adventures of finding new vegetarian recipes, this one came up.  I don't like cherry tomatoes, and couldn't see what they added to the dish, so we decided to omit them.

Then when D actually made it, he made it his own way.

Sheet-Pan Mushroom Parmigiana

Photo by ALB

Adapted from Hetty McKinnon
YIELD: 4 servings
TIME: 30 minutes

INGREDIENTS 

10 ounces cherry or grape tomatoes, halved (1 pint) (didn't use)

2 garlic cloves, finely chopped (6 garlic of course)

 Extra-virgin olive oil (1.5 TBSP)

 Kosher salt and black pepper 

8 portobello mushrooms, stems removed (keep stems)

3 cups store-bought or homemade marinara sauce (used Classico Spicy Red Pepper)

2 cups (8 ounces) shredded low-moisture mozzarella (reduced from 3 to 2 Cups)

1 cup panko bread crumbs (mixed 1/2 C of panko with 1/2 Italian Seasoned breadcrumbs).
added 1 TBSP butter

½ cup (1/2 ounce) basil leaves, finely chopped, plus more leaves for topping 

PREPARATION 

Heat oven to 425 degrees. 

Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil.  Cut up mushroom stems and garlic finely and mix that all together.  

Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes. 

To the sheet pan, add the mushroom caps and drizzle each generously with olive oil. (Don’t skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom the stem blend, and with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden. 

Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of butter and add the bread crumbs, basil and 1/2 teaspoon of salt (I would omit the salt, D would not). Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar. 

To serve, transfer mushrooms to serving plates. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.

14 WW points and 2 vegetables (my additions/subtractions at 4 servings)

Butternut-Kale Lasagna

So I helped make this. From the reviews on Cooking Light, I roasted the butternut instead of microwaving. D and I both enjoyed it, but thought it would be fantastic with pancetta. We had no side.

Butternut-Kale Lasagna

Photo by ALB

Gruyère-spiked béchamel drapes over the noodles and squash to give Butternut-Kale Lasagna velvety richness. Hearty, earthy kale perfectly balances the sweet squash, and crunchy, toasted pecans crown the top of this luscious lasagna

Hands-On: 25 mins
Total: 55 mins
Yield: Serves 4

Ingredients
¼ cup water (didn't use)
1 (12-ounce) package prechopped fresh butternut squash (if not precut, cut in 1/2-inch pieces so you get more squash in each bite)
3 cups prechopped kale
1 tablespoon olive oil
1 ½ tablespoons minced garlic (used 11 cloves
1 ⅛ ounces all-purpose flour (about 1/4 cup)
2 ¾ cups 1% low-fat milk, divided
2 ounces Gruyère cheese, shredded and divided
1 ounce Parmigiano-Reggiano cheese, grated
½ teaspoon salt
¼ teaspoon black pepper
Cooking spray
6 no-boil lasagna noodles
3 tablespoons chopped pecans

Preparation
Step 1
Preheat oven to 450°.

Step 2
Combine 1/4 cup water and squash in an 8-inch square glass or ceramic baking dish. Cover tightly with plastic wrap; pierce plastic wrap 2 to 3 times. Microwave at HIGH 5 minutes or until tender; drain. (I did not do this. I combined the butternut with 1 tbsp of olive oil, some salt and pepper, 5 cloves of garlic, minced, and some thyme (I didn't measure). I baked in the oven on a cookie sheet for 25 minutes. While that was happening, I removed the thick stems from the kale.) Combine squash and kale in a large bowl. Wipe dish dry.

Step 3
Heat a medium saucepan over medium heat. Add oil to pan (used PAM); swirl to coat. Add garlic; cook 2 minutes or until garlic begins to brown, stirring occasionally. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/2 cup milk in a small bowl, stirring with a whisk until smooth. Add milk mixture and remaining 2 1/4 cups milk to pan; increase heat to medium-high. Bring to a boil; cook 1 minute or until thickened, stirring frequently. Remove from heat. Stir in 1 ounce Gruyère, Parmigiano-Reggiano cheese, salt, and pepper; stir until cheese melts.

Step 4
Coat baking dish with cooking spray. Spread 1/3 cup milk mixture in bottom of dish. Arrange 2 noodles over milk mixture; top with half of squash mixture and 2/3 cup milk mixture. Repeat layers once, ending with remaining noodles and remaining milk mixture. Cover with foil; bake at 450° for 15 minutes. Remove foil; sprinkle remaining Gruyère and pecans over top. Bake, uncovered, at 450° for 10 minutes or until lightly browned and sauce is bubbly. Let stand 5 minutes.

Nutrition Facts
Per Serving: 420 calories; fat 16.3g; saturated fat 5.8g; mono fat 7.3g; poly fat 2.1g; protein 20.4g; carbohydrates 51.4g; fiber 4.5g; cholesterol 29mg; iron 3.1mg; sodium 556mg; calcium 557mg.

12 WW points and a vegetable (my additions/subtractions at 4 servings)

Skillet Ravioli Lasagna

This is one of those recipes that is good, but could be so much better.  Like you learned to cook by opening up Ragu and putting it on frozen Ravioli, rather than making a lasagna.  It needed fresher ingredients and garlic.

Skillet Ravioli Lasagna

Photo by ALB

Source: EatingWell.com, June 2019

Active: 20 mins
Total: 20 mins
Servings: 6 (only got 5)

Ingredients
1 (24 ounce) package frozen or refrigerated cheese ravioli (used 22 oz frozen)
1 pound lean ground beef (used 93%)
1 ½ teaspoons dried oregano
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground pepper
1 (28 ounce) can no-salt-added crushed tomatoes
¼ cup chopped fresh basil
8 ounces small fresh mozzarella balls, divided (used Sargento Mozzarella because we had it in the fridge)

Directions
Step 1
Preheat broiler. Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.

Step 2
Meanwhile, cook ground beef in a large cast-iron or oven-safe skillet over medium-high heat until cooked through, 4 to 5 minutes, using the back of a wooden spoon to crumble the beef. Season with oregano, garlic powder, salt and pepper.

Step 3
Add tomatoes and basil; bring to a simmer. Fold in the cooked ravioli and half of the mozzarella balls.

Step 4
Scatter the remaining mozzarella balls over the top of the pasta. Carefully transfer the pan to the oven. Broil until the cheese is melted, 2 to 3 minutes.

16 WW Blue Points (my additions/subtractions at 5 servings)

ROASTED SWEET POTATOES, SAUSAGE, AND BROCCOLI SHEET PAN MEAL

D said we could have this if he could put butternut squash in it, so we compromised and put in both.
It was good, although a little small.  Still would have again.

ROASTED SWEET POTATOES, SAUSAGE, AND BROCCOLI SHEET PAN MEAL

Photo by ALB

Yield 4 SERVINGS
prep time 10 MINUTES
cook time 40 MINUTES
total time 50 MINUTES

INGREDIENTS
1 medium sweet potatoes, peeled and cut into medium-sized cubes
Added 2 Cups of Butternut Squash
3 T olive oil
1 T balsamic vinegar
1 tsp. garlic powder
fresh ground black pepper to taste
1 pkg. (4 or 5 links) pre-cooked chicken, turkey, or pork sausage (about 14-16 oz. sausage) (used Aidells Basil and Garlic Chicken Sausage)
1 lb. broccoli, trimmed and cut apart to make about 3/4 pound broccoli pieces
salt and additional fresh-ground black pepper to taste

INSTRUCTIONS
Preheat oven to 450F/230C and spray sheet pan with non-stick spray.

Cut up two (or one) medium sweet potatoes (and butternut) into cubes that aren't too small. (I made cubes that were about one inch across.)

Whisk together the olive oil, balsamic vinegar, garlic powder, and black pepper.

Put sweet potato cubes into a bowl and toss with half the oil-balsamic mixture.

Spread sweet potatoes out on a sheet pan, put pan in the oven, and start to roast for 15 minutes.

Slice sausage into slices about 3/4 inch thick. (We trimmed off the ends so the sausage would have a flat end on both sides.)

When sweet potatoes have roasted 15 minutes, add sausage pieces to the sheet pan and roast 10 minutes more.

Cut up broccoli into same-size pieces (about the size of the other ingredients.)

Put broccoli into the bowl and toss broccoli with the rest of the oil-balsamic mixture.

Remove sheet pan from the oven and turn sausage pieces over. Then spread sausage and sweet potatoes apart and tuck broccoli pieces between them.

Put sheet pan back in the oven and cook 15 minutes more, or until broccoli is done to your liking and sausages and sweet potatoes are nicely browned.

Season with a little salt and fresh-ground black pepper and serve hot.

9 WW Blue Points (my additions/subtractions at 4 servings)

Fideo Loco

Another one, I made. It was pretty easy, and very flavorful.

Fideo Loco

Photo by ALB

Servings 6
Author Lisa Fain, Homesick Texan

Ingredients
For the beef:
1 teaspoon safflower oil (didn't use)
1 pound ground beef (used 93%)
1/2 medium yellow onion, diced
4 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
Pinch cayenne
1/2 teaspoon kosher salt
1/2 cup chopped cilantro

For the fideo:
1/2 medium yellow onion, diced
4 cloves garlic, minced
1 (15-ounce) can diced tomatoes
2 chipotle chiles en adobo
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon kosher salt
5 cups water (used 4)
1 tablespoon safflower oil (used olive oil)
4 ounces thin noodles such as vermicelli or capellini, broken into 1-inch pieces
2 cups pinto beans or 1 (15-ounce) can pinto beans, drained
1 tablespoon lime juice
1/2 cup chopped cilantro

Instructions
In a Dutch oven, heat the oil (didn't use) on medium-low and add the beef and onion. While occasionally stirring, cook until the onions are soft and the beef is beginning to brown, about 7 minutes. Stir in the garlic, chili powder, cumin, oregano, cayenne, salt, and cilantro and while stirring occasionally, continue to cook for 10 more minutes. Taste and adjust seasonings and then pour the beef into a mixing bowl.

Meanwhile, for the fideo, place in a blender the onion, garlic, diced tomatoes, chipotle chiles en adobo, chili powder, cumin, and salt. Once you’ve moved the cooked meat from the pot, add the water to the pot and swirl around while scraping the bottom to get all the remaining bits. Add the water to the blender and then blend until smooth (4 Cups of water will make a mess in the blender, so I can't imagine 5).  Add the oil to the pot and pasta. While occasionally stirring, cook on medium for 1 minute or until lightly browned and fragrant. Pour the tomato sauce from the blender into the pot. While stirring occasionally, cook on medium until the pasta is softened, about 10 minutes.
Add the beans to the pot along with the cooked meat. Stir in the lime juice and cilantro. Taste and adjust seasonings. Serve warm topped with Cotija cheese and with tortillas on the side, if you like. (I added Queso Fresco, Cilantro, and Pico - not counted in the points)


6 WW Blue Points (my additions/subtractions at 6 servings)

CROCKPOT CREAMY WHITE CHICKEN CHILI

I made this while D was coming back into town.  It was pretty easy, and I was able to assemble it the night before). It was also good, although I wish it had been spicier.  I'd add jalapenos next time.

CROCKPOT CREAMY WHITE CHICKEN CHILI

Photo by ALB

Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 8 (I got 6)
Author Star

Ingredients
1-½ lbs chicken breast, raw
2 15.5 ounce Great Northen Beans (3 cups) drained, but not rinsed
2 4 ounce cans cans diced mild green chiles
Add a 4 ounce can of diced jalapenos
1 ½ cups corn, frozen (used a 14 oz can of non salted corn)
1 ¾ cups chicken broth low sodium, if available (used 2 cups)
2 tsp cumin
2 tsp garlic powder
2 tsp onion powder
2 tsp chili powder
1 tsp kosher salt
1 tsp Lawry’s Seasoned Salt (I don't know what this is, so I used Penzy's Arizona seasoning)
1 tsp pepper
¼ tsp cayenne pepper more or less depending on level of spice preference
1/2 cup half and half (I used fat free)
4 oz light cream cheese

Instructions
In a slow cooker add chicken breast, beans, green chiles, corn, spices, and chicken broth. Cover and cook on low for 7-8 hours or high for 5 hours.

Remove chicken and shred. Stir back into the chili. Stir in half and half and light cream cheese. Cook on high for 30 minutes.

Top with tortilla strips, cheese, green onions, cilantro, tomatoes, and/or a squeeze of lime, if desired. (not counted in points). Enjoy!

3 WW Blue Points (my additions/subtractions at 6 servings)

Avocado Salmon Rice Bowl

I made this!

D was out of town last week, so I tried to think of food he doesn't care for, and have it.  He doesn't like Salmon or a ton of lime, so this looked great.  Although I don't really like rice.  But I decided to try it.  What I got, was really good, if you like salmon, lime, AND cilantro.

There wasn't a lot of rice the way I made it, so I was good. I would have again. I might lessen the honey next time or just not use it in the rice.

Avocado Salmon Rice Bowl

Photo by ALB

Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings 2

Adapted from Willcookforsmiles.com 

Ingredients
Rice
1 cup Minute Rice Jasmine Rice (the microwaveable kind
Salt
1/2 lime, juice only
2 Tbsp minced fresh cilantro
1 Tbsp honey
2 Tbsp chicken or vegetable stock

Salmon:
1 lb salmon fillets skin on
1 Tbsp lime juice (I used 2 TBSP, which made it a little runny)
1 Tbsp honey
2 Tbsp minced fresh cilantro
Salt to taste (didn't use)

Avocado Topping:
1 ripe avocado
1 tbsp lime juice
1 tbsp minced fresh cilantro
1/2 tsp chili powder

Instructions 
Rice: Cook rice in the microwave. Preheat a medium cooking pan over medium-high heat. Mix stock, lime juice, honey, and cilantro together. Pour the mixture into the preheated pan and let it simmer for about a minute. Take the pan off heat and mix rice into the liquid. Season with a little bit more salt, mix well, and set aside.

Salmon: Preheat grill pan on medium.  Mix lime juice, honey, and cilantro together. Rub the salmon skin with some oil and place the fillets skin down on the heated pan for 4 minutes. Flip and  rub salmon fillets with the lime mixture on all exposed sides. (Some glaze will likely run down onto the pan, it will most likely get quite scorched).  Cook another 2 minutes.

Avocado: Cut avocado in half, take out the pit, and take off the skin. Chop avocado and add it to a small bowl. Add lime juice, cilantro, chili powder (you can add salt if you want). Gently mix.

To assemble the rice bowls: divide rice among two bowls, top it off with a salmon fillet, and top each bowl with half the avocado mixture.

12 WW Blue Points (my additions/subtractions at 2 servings)

Skillet Balsamic Garlic Chicken

This one was pretty good, and it was pretty fast.  The chicken was a little dry, but it's breasts.  I liked the sauce.  And we had with broccoli and egg noodles.

Skillet Balsamic Garlic Chicken

Photo by ALB

Author: Cookies and Cups
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: serves 4

Ingredients:
1 1/2 pounds boneless chicken breasts, sliced or pounded 1/2 inch thick
salt and pepper to season chicken
2 tablespoons olive oil (Used Pam)
8 cloves garlic, finely chopped
1 pound mushrooms, sliced (it's a lot!)
1/3 cup balsamic vinegar
3/4 cup chicken broth
1 Bay leaf
1 teaspoon dried thyme
2 tablespoons butter, cubed

Instructions:
Season the raw chicken liberally with salt and pepper on both sides.

I think D cooked differently than below (but I don't know how). I probably would take the chicken out, cook, add the chicken back in, and resume.

Heat 2 tablespoons of olive oil (PAM) in a large 10-inch skillet over medium high heat. When skillet and oil are hot, place the chicken in the skillet evenly. Cook the chicken on one side for 5 minutes until browned, flip the chicken and cook for 3 more minutes.

Add the garlic and the mushrooms into the pan and stir to combine. Work the mushrooms under the chicken, so the chicken is sitting on top of the mushrooms. Cook this for 5 minutes until the mushrooms begin to soften. Add in the vinegar, broth, Bay leaf and thyme.

Cover and cook for 10 minutes. Then uncover the skillet and cook for an additional 5-7 minutes to thicken the sauce slightly.

Lastly add in the butter and cook for 2 more minutes.

4 WW Blue Points (my additions/subtractions at 4 servings)

Spicy Sriracha Shrimp and Broccoli

D and I discussed how 4 people eat 2 pounds of shrimp.  It seems like a lot.  So we only bought 1 pound.

Of course after he cooked it, we both thought it needed more broccoli.  And it was spicy.  We had with rice.

Spicy Sriracha Shrimp and Broccoli

Photo by ALB

Prep 10 mins
Cook 10 mins
Total 20 mins
Yield 4 servings


Adapted from bakerbynature 

Plump shrimp and crunchy broccoli are cooked in a delicious sriracha soy sauce. A quick and easy meal you're sure to love!

Ingredients
For the brown sauce:
4 tablespoons low-sodium soy sauce
1 tablespoon orange juice (fresh, preferably)
1 1/2 tablespoons sriracha hot sauce
1 tablespoon light brown sugar
1 tablespoon ginger, grated (you may also use bottled ginger if you cannot find fresh)
5 cloves garlic, minced
2 teaspoons sesame oil
1 teaspoon cornstarch
Additional Ingredients:
1 1/2 tablespoons sesame oil
1 pound medium shrimp, peeled and deveined
4 cups (about 2 large heads) broccoli florets -Next time add more

Instructions
For the Brown Sauce: In a small bowl combine the soy sauce, orange juice, sriracha, brown sugar, ginger, garlic, sesame oil, and cornstarch; whisk well to combine; set aside.

To cook:
Heat the sesame oil (1 1/2 tablespoons) in a large skillet over medium-high heat. Once warm, add in the shrimp and cook - flipping them once - until pink; about 3 minutes. Add in the broccoli and continue cooking the mixture, stirring frequently, until the broccoli is bright green and tender; about 3-4 minutes. Add in the sriracha soy mixture, stir well to coat the shrimp and broccoli, and cook for another 1-2 minutes, or until the sauce has thickened. Remove from heat and serve at once!

3 WW Blue Points (my additions/subtractions at 4 servings)

Sriracha Brown Sugar Chicken

This reminds me of Spicy Honey-Brushed Chicken Thighs and Asian-Glazed Chicken Thighs. The heat builds up as you eat it (if you have fresh sriracha).

It was very good. However, the original picture shows chicken in a sauce. The way the recipe is written, you'll get a paste. Add 2 TBSP of chicken broth to it. We had with broccoli and rice.

Sriracha Brown Sugar Chicken

Photo by ALB

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Dinner
Cuisine: American
Author: Sabrina Snyder

Ingredients
4 chicken thighs , boneless, skinless (used 1.75 pounds)
1/2 teaspoon garlic powder (or 2 cloves garlic - minced) (2 cloves)
1/2 cup light brown sugar , packed
3 tablespoons Sriracha Sauce
1 teaspoon Kosher salt
1/4 teaspoon coarse ground black pepper
Add 2 TBSP non-fat chicken broth

Instructions
Pre-heat oven to 425 degrees.

Mix all the ingredients together in a large bowl and place the chicken into an oven safe cooking dish, pouring the rest of the sauce over the chicken in the pan.

Bake, uncovered, for 20-25 minutes (if the sauce gets a bit dry or thick, remove chicken when done, add 1/2 cup water and whisk to loosen sauce, then pour over baked chicken).

Nutrition Information
Yield: 4 servings, Amount per serving: 242 calories, Calories: 242g, Carbohydrates: 27g, Protein: 22g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 107mg, Sodium: 948mg, Potassium: 327mg, Sugar: 27g, Vitamin A: 45g, Vitamin C: 7.3g, Calcium: 33g, Iron: 1.2g

8 Smart Points (my additions/subtractions at 4 servings)

Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

I was feeling a little comfort foodish, and found this recipe.  D said of course after verifying that we could have it with thighs, and that it would serve 4 people.

So that's what he did, and it was good.
We had with Roasted Cauliflower and plain pasta.

D did say it is a Sunday dish, not one to make after work.

Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

Chicken Pinot Noir with Wild Mushrooms and Fresh Basil is a dish with a European flair! A rich, yet light wine sauce with earthy wild mushrooms is perfect for transitioning from summer to fall!

PREP TIME: 20 minutes
COOK TIME: 1 hour 15 minutes
TOTAL TIME: 1 hour 35 minutes
SERVINGS: 4
Adapted from: From A Chef's Kitchen

Ingredients
Cooking Spray
Salt and freshly ground black pepper
4 Chicken Thighs, (bone in, skin on)
1/2 medium onion, chopped
8 cloves garlic, halved
3 small plum tomatoes, seeded and chopped (or 1 cup drained, canned diced tomatoes)
1 cup dry red wine, preferably pinot noir (used Josh Pinot Noir)
1 can (14.5-ounce) chicken broth
1 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons butter, softened, divided
1 tablespoon all-purpose flour
8 ounces mixed wild mushrooms (cremini, oyster and shiitake), sliced
1/4 cup chopped fresh basil

Instructions
Preheat oven to 350 degrees. Season chicken breasts with salt and black pepper.

Heat 2 tablespoons olive oil over medium-high heat in a Dutch oven.

Place chicken breasts skin side down in the hot oil and brown 4-5 minutes or until golden. Turn and brown the other side approximately 4-5 minutes. Transfer to a plate.

Heat remaining 1 tablespoon olive oil in the Dutch oven and add the onion.

Reduce heat to medium and cook onion 3-4 minutes or until softened.

Add garlic and cook 30 seconds or until fragrant. Stir in tomatoes and cook 1 minute.

Add the wine and bring to a boil, scraping up any browned bits. Add the chicken broth, oregano and thyme and return to a boil.

Place chicken skin side down in the pot, cover tightly and place in the oven. Cook 1 hour, turning once or until chicken is thoroughly cooked and tender. Transfer Dutch oven to the stovetop.

Combine 1 tablespoon butter with flour. Add to pot with chicken and bring to a simmer to thicken.

Heat remaining 1 tablespoon butter over medium-high heat in a skillet or saute pan.

Add the mushrooms and cook 4-5 minutes or until browned. Transfer to pot with chicken, stir in chopped fresh basil, adjust seasoning with salt and black pepper and serve.

10 Smart Points (my additions/subtractions at 4 servings)

Greek Style Spicy Calamari (Kalamaria Kaftera)

I love Calamari, and when I saw this recipe I had to have it.  Unfortunately unbreaded calamari is difficult to find in Atlanta.  Then D had to make a trip to Restaurant Depot, so he bought a box of frozen calamari, and I was happy.

It's squid. I liked it. It was chewy, but when is it not.  We would have again.

Greek Style Spicy Calamari (Kalamaria Kaftera) 

Photo by ALB

From Greek Boston
Serves 3 big servings

Ingredients 
2 tablespoons Greek olive oil
2 pounds fresh calamari, cleaned and cut into small rings
1 large onion, halved and sliced thin
4 medium tomatoes, peeled (optional) and chopped
2 cloves garlic, minced
1 1/2 cups chopped, fresh parsley
1 teaspoon dried thyme
3 bay leaves
1 teaspoon red pepper flakes
2 1/2 cups dry white wine (I bought Pinot Grigio but D said next time to buy Chardonnay)
1 teaspoon tomato paste, mixed with two tablespoons water
1 teaspoon sea salt
1/4 teaspoon black pepper

Instructions on How to Prepare Greek Spicy Calamari 
Add the oil to a large Dutch oven or soup pot and heat over medium. Add the calamari and onion and saute together for two minutes. Add the onions, garlic, parsley, thyme, bay leaves, and red pepper and saute for another minute. Add the white wine, tomato paste, sea salt, and pepper and stir together with a wooden spoon. Cover the pot and raise the heat to medium-high. Bring the mixture to a boil and then lower the heat to medium-low. Simmer the calamari for about 60 minutes. Remove the bay leaves and serve immediately. This tastes great when served with slices of Greek bread!

9 Smart Points (my additions/subtractions at 3 servings) - Cheese not included

One Pot Roasted Red Pepper And Sausage Alfredo

This one was really good, but high in Points.  Definitely would have again, during training season or would figure out how to make it less points (chicken sausage).

One Pot Roasted Red Pepper And Sausage Alfredo

Photo by ALB

Adapted From: Host the Toast
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 minutes
Servings: 6 (1.25 Cups)


INGREDIENTS
3/4 lb Italian sausage
4 cloves garlic, finely chopped
1 tablespoon olive oil (didn't use)
1 1/2 cups milk, plus 1/4 cup for the sauce (used 2%)
1 1/2 cups chicken broth, plus 1/4 cup for the sauce
1 (16 oz) jar roasted red peppers, drained and pureed (you can do this in a food processor or blender)
8 oz goat cheese
1/2 cup grated parmesan
Salt and pepper, to taste
3 handfuls fresh spinach
Added Broccoli
Kosher salt and freshly ground black pepper, to taste
12 oz pasta of your choice

INSTRUCTIONS 
Remove the casing from the sausage and discard the casing. To do this, simply cut along the side of the sausage with a sharp knife and peel off the pierced casing with your fingers.

In a large pot or high-walled pan, saute the sausage meat with the garlic and olive oil over medium heat, until browned.

Stir in chicken broth, pureed roasted red pepper, milk and pasta. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 minutes. If the liquid has all been absorbed, add the additional milk and chicken broth.

Stir in spinach, 1 handful at a time, and cook until wilted and hot.(add in the broccoli)

Stir in the goat cheese and parmesan. Continue to stir until melted. Remove from heat and serve.

19 Smart Points (my additions/subtractions at 6 servings)

Whole30 Chipotle Beef and Avocado Bowls

After we Un-Paleo-ed/Un-Whole30-ed this, it was really good.

Whole30 Chipotle Beef and Avocado Bowls (Sofritas Copycat, Paleo)

Photo by ALB

Course Main Course
Adapted from: 40Aprons
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
Smoky Sauce
1 poblano pepper
1/2 Tbsp. chipotle pepper powder
3 cloves garlic
3/4 cup tomato salsa
2 Tbsp. avocado oil (didn't use)
1/2 teaspoon salt

Whole30 Chipotle Beef and Avocado Bowls
16 ounces ground beef (used 96/4)
8 ounces baby Bella mushrooms minced
2 Cups cooked rice
2 limes juice of, divided
1 cup fresh cilantro chopped, plus more for garnish, if desired
4 coontainers of Wholly Guacamole Minis, Classic
1/2 cup minced red onion plus more for garnish, if desired
Tomato for garnish

Instructions
Roast the poblano pepper: Preheat the broiler then place poblano pepper on the oven rack about 4" from broiler element. Cook until blackened on top, then, with tongs, flip over. Broil until blackened. Continue rotating and broiling until blackened until all sides are blistered. Alternately, carefully hold the pepper with heat-proof tongs to a gas stove flame (or place on top of stove rack), rotating to blacken all sides. Set aside and let cool slightly.

Make the smoky sauce: When poblano pepper is cooled to the touch, peel off the blackened skin, remove stem, and seeds. Combine all ingredients in a food processor and blend until very smooth.

In a large skillet over medium heat, brown ground beef, breaking up with a spatulate. Add in mushrooms and sauté until softened and liquid is evaporated just a few minutes. Stir in poblano-salsa sauce and reduce heat to medium-low. Cook a couple of minutes until bubbly and a bit thickened. Remove from heat.

Make the cilantro-lime rice: Stir together cooked rice, juice of 1 lime, about 2/3 cup cilantro, and plenty of salt.

Serve your Whole30 chipotle beef and avocado bowls: divide cilantro-lime rice among bowls, then top with beef mixture. Finish with a couple big, heaping spoonfuls of guacamole. Garnish with additional chopped cilantro, tomato and red onion, if desired.

9 Smart Points (my additions/subtractions at 4 servings)

Mushroom Ravioli with Spinach

We had this one on a Friday Night for "carb night," (the night before a run). D added chicken. Definitely would have again. I didn't build it in the WW builder.

Mushroom Ravioli with Spinach

Photo by ALB

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins

Mushroom Ravioli with Spinach - this easy meatless pasta dinner requires only 6 ingredients and 30 minutes! Mushrooms are sauteed with spinach, garlic, sun-dried tomatoes and combined with ravioli. Use baby portobellos, shiitake, oyster mushrooms, cremini, or button mushrooms.

Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 375 kcal
Adapted from Julia

Ingredients
10 oz ravioli (cheese ravioli, pesto-filled, etc.)
2 tablespoons olive oil (I would defintely cut back on this)
1/4 cup sun-dried tomatoes , chopped
10 oz mushrooms (cremini, button mushrooms, or baby portobellos)
Add 12 oz sauteed chicken, cut in 1-inch chunks
5 oz spinach , fresh
4 cloves garlic , minced
1/4 teaspoon red pepper flakes
1 tablespoon olive oil (don't need)
salt and pepper

Instructions 
Cook ravioli until al dente. Drain.

In a large skillet, heat 2 tablespoons olive oil on medium heat.

Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring.

Add in sauteed chicken.

Add fresh spinach, minced garlic, red pepper flakes. Continue cooking and stirring until the spinach wilts.

To the skillet with sautéed mushrooms and vegetables add cooked ravioli, 1 tablespoon of olive oil, and stir. Reheat gently on medium-low heat.

Season with salt and pepper.

Best-Ever Chicken Carbonara

This was really good. I didn't build it in the WW Builder.

Best-Ever Chicken Carbonara

Photo by ALB

From Delish.com

YIELDS: 4 SERVINGS
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 25 MINS

INGREDIENTS
12 oz. fettuccine
4 slices bacon
3 cloves garlic, minced
1/2 lb. boneless skinless chicken breasts, cut into strips
Kosher salt
Freshly ground black pepper
4 large eggs, beaten
3/4 c. freshly grated Parmesan, plus more for garnish
1/3 c. freshly chopped parsley, plus more for garnish

DIRECTIONS
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.

Meanwhile, in a large skillet over medium heat, cook bacon 5 minutes. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat in skillet.

Add chicken to skillet and increase heat to medium-high. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes.

Reduce heat to low and return bacon to skillet. Toss, then add cooked pasta and toss until combined.

In a small bowl, beat together eggs, Parmesan, and parsley and season with salt and pepper.

Pour egg mixture over pasta and toss until coated, then add a couple tablespoons pasta water until creamy. (Add more pasta water by the tablespoonful as necessary.)

Garnish with Parmesan and parsley and serve immediately.

Skillet Shrimp Fajitas

We had this in July. It was good.

Skillet Shrimp Fajitas

Photo by ALB

Prep Time: 10 mins
Cook Time: 27 mins
Total Time: 25 mins
From No.2 Pencil

Servings: 4

Ingredients
1 1/2 pounds of shrimp peeled and deveined, tails removed patted dry
1 yellow bell pepper sliced thin
1 red bell pepper sliced thin
1 orange bell pepper sliced thin
1 small red onion sliced thin
1 1/2 tablespoons of extra virgin olive oil divided
1 teaspoon of kosher salt
several turns of freshly ground pepper
2 teaspoons of chili powder
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of ground cumin
1/2 teaspoon of smoked paprika
lime
fresh cilantro for garnish
tortillas, warmed (not included in points)
Cheese and guacamole (not included in points)

Instructions
In a small bowl, combine salt, pepper, chili powder, garlic powder, onion powder, cumin and smoked paprika.

Heat 1 tablespoon of olive oil over high heat in a 12 inch cast iron pan.

Add onions and bell peppers and 1/2 of seasoning mixture. Cook for about five minutes, or until onions and bell peppers are tender.

Push onions and bell peppers to the side of the skillet to make room for the shrimp.

Add remaining olive oil to skillet, followed by shrimp and remaining seasoning mixture.

Saute shrimp until pink and cooked through.

Squeeze juice from one fresh lime over skillet and sprinkle with chopped cilantro. Serve in warm tortillas.

2 Smart Points (my additions/subtractions at 4 servings)