Photo by ALB: Dough ready to be wrapped and go into freezer. Other dough-ball is already in the refrigerator. |
Al's Recipe Reviews
Well I don't cook. So I thought it would be great to compile recipes... OK, OK, my husband cooks but I find the recipes. And I realized I have found so many, I can't keep track any more. So here I'm going to list when we make a new one. I've done a ton of WW iterations, and don't really recall when they changed their name from SmartPoints where chicken was points to where it wasn't. Some recipes may not have up to date points.
Wednesday, June 15, 2022
DIRECT ARTISAN PIZZA DOUGH
Greek Chicken With Cucumber-Feta Salad
Greek Chicken With Cucumber-Feta Salad
Tuesday, February 15, 2022
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
Tuesday, January 18, 2022
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 |
YIELD: 4 servings
TIME: 30 minutes
INGREDIENTS
added 1 TBSP butter
Friday, January 7, 2022
Butternut-Kale Lasagna
Butternut-Kale 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)
Wednesday, January 29, 2020
Skillet Ravioli Lasagna
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
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)