Easy Chicken Parm

 Ingredients:

• 1 (3-oz.) chicken breast
• 1/2 cup whole wheat pasta, cooked
• 1 zucchini, spiralized
• 1/2 cup low sodium tomato sauce
• 1/4 cup almond flour
• 1 Tbsp. fresh basil, chopped
• 1 tsp. nutritional yeast (optional)
• 1/8 tsp. pepper

Makes 1 Serving

1. Preheat oven to 375 degrees.
2. In a bowl or large dish, place almond flour and pepper. Mix. 
3. Dip the chicken in the almond flour mix so that all of the chicken is coated.
4. Line a baking sheet with parchment paper and place the chicken on the parchment paper. Place in the oven and let bake for about 35 min, flipping the chicken over halfway through.
5. Boil pasta for 7-10 minutes or until fully cooked. 
6. In a small sauce pan, add the spiraled zucchini (“zoodles”) and cook on low to medium heat for about 5 minutes. Drain the zucchini and mix in a bowl with cooked pasta.
7. Heat the tomato sauce and add to the noodle mixture.
8. When the chicken is done, place eon top of the noodles and sauce. Garnish with chopped basil and nutritional yeast.

WW POINTS VALUE: ?

Note: This recipe appears on palm.southbeachdiet.com/recipes. Chicken parmagiana is an Italian-American dish that originated in the Northeastern part of the United States in the 1950's. You can enjoy this classic Italian-American comfort food on your healthy lifestyle. Instead of traditional bread crumbs, almond flour is used and it's just as delicious. The spiralized zucchini adds a nice touch to this dish and it adds color and nutrients as well. If you don't want pasta in this dish, double up on the spiralized zucchini and/or yellow squash and you will be satisfied. 

Whole Wheat Pizza Dough for Flatbreads

Ingredients:

• 1 tsp. agave nectar
• 1 1/2 cups water at room temperature
•  1 tbsp. yeast
• 2 cups whole wheat flour
• 1 1/2 cups all purpose flour
• 1 tsp. salt
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. Parmesan cheese
• parchment paper
• nonstick cooking spray

Makes 10 Servings

1. Combine agave nectar, water and yeast. Allow to sit for 5 minutes until yeast starts to bloom. Add flours, salt and olive oil. Mix in stand mixer with dough hook for 3 minutes on low. Turn to medium and mix for 8 minutes. Add 1-2 tablespoons of flour if the dough is sticky. It should not stick to your hands if you handle it. Transfer the dough to a large oiled bowl. Cover with plastic wrap and let it rise for 1 hour or until doubled in size.
2. Punch down dough and portion into ten 3-ounce balls. Spray a parchment-lined sheet pan with nonstick pan spray. Place balls evenly spaced on the sheet pan. Cover with parchment. Keep refrigerated until ready to bake. Fifteen minutes before baking, remove the dough from the refrigerator and bring to room temperature.
3. Preheat oven to 500 F. If using a pizza stone or baking tiles, place on lowest rack in oven. If not, place a sheet pan on lowest rack in oven.
4. On a lightly floured surface, pat dough into flat circles with your fingers, being careful to keep your hands flat so not as to poke in the dough. The circles will be about 6 inches across.
5. Season dough with salt and pepper; sprinkle with Parmesan cheese if desired. Place on pizza stone, baking tiles, or sheet pan. Bake until just puffed and slightly browned, about 5 minutes. Serve topped with salads or use as flatbreads for sandwiches.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the New Sonoma Cookbook. This is what I call pizza dough. If you're thinking about ordering a pizza, put down the phone. This dough can be made on the weekend and you can freeze it and then take it out when you feel like making a pizza. It's fluffy, flavorful and delicious.



Italian Bread

Ingredients:

• 1 envelope active dry yeast
• 3/4 cup lukewarm water (105-115 F)
• 2 cups all-purpose flour, plus extra for dusting
• 1/4 whole-wheat flour
• 1 1/2 tsp. salt
• 1 tsp. cornmeal

Makes 12 Servings (1/12 loaf per serving)

1. In a small bowl, sprinkle the yeast over 1/4 cup of the water. Let stand until foamy, about 5 minutes.
2. In a food processor, combine the all-purpose flour, whole-wheat flour, and salt. With the machine running, scrape the yeast mixture and the remaining 1/2 cup of water through the feed tube until the dough just forms a ball. Knead the dough by pulsing until it is smooth and no longer sticky, about 30 minutes.
3. Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with plastic wrap or damp towel and let the dough rise in a warm, draft-free place until it doubles in volume, 40-50 minutes.
4. Punch down the dough; lightly sprinkle a work surface with flour. Turn out the dough; form into a 12 X 16-inch rectangle. Fold into thirds, lengthwise, and pinch he seams to seal, forming into a 12-inch tapered oval loaf.
5. Spray a baking sheet with nonstick spray; sprinkle the cornmeal in a 12-inch strip down the center. Place the loaf on the baking sheet; cover loosely with plastic wrap or a damp towel and let it rise in a warm, draft-free place until doubled in volume, about 30 minutes.
6. Dust the loaf with about 1 teaspoon flour; with a sharp knife or single-edge razor blade, cut 2-3 slashes into the top. Place the upper third of a cold oven; set the oven to 400 F. bake about 20 minutes; reduce the oven temperature to 350 F. Bake until the loaf sounds hollow when tapped on the bottom, 25-30 minutes longer. Remove from the baking sheet and cool completely on a rack.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. If you love Italian  bread, you'll love this version of homemade Italian bread. I highly recommend making this bread on the weekend because making bread takes time. This bread is so delicious, you'll have it again and  again  and you'll forget it's goof for you. Plus, there is no sugar in this bread so no need to worry. You can use this Italian bread as toast, make slices for a bread basket, as a hoagie or even spread it with olive oil and garlic for homemade garlic bread.

Basic Pizza Dough

Ingredients:

• 1 1/2 cups warm water (105-115 F)
• 1 tps granulated sugar
• 1 package active dry yeast
• 1 tbsp extra-virgin olive oil
• 4 1/4 cups all-purpose flour
• 1 1/2 tsp salt

Makes 12 Servings (2 [12-inch] pizza crusts)

1. In a 2-cup measuring jug, combine the water and the sugar. Sprinkle in the yeast and let stand unitl foamy, about 5 minutes. Stir in the oil
2. In a food processor, combine the flour and salt. With the machine running, scrape the yeast mixture through the feed tube; pulse until the dough forms a ball, about 1 minute. If necessary, turn the dough onto a lightly floured surface and knead briefly until smooth and elastic.
3. Spray a large bowl with nonstick spray; put the dough in the bowl. Cover the bowl lightly with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour.
4. Punch down the dough, then cut in half. Refrigerate or freeze in a floured zip-close freezer bags at this point or use as directed in the recipe.

WW POINTS VALUE: 3 pts

 

Note: This recipe appears in the WW New Complete Cookbook. This was my first time making homemade pizza dough from scratch and it was delicious. This recipe makes enough dough for 2 pizzas. I highly recommend you cut the dough in half so you can freeze the dough for another time.  If you freeze pizza dough, thaw it in the refrigerator overnight or on the countertop for an hour and a half. Pizza dough only needs to rise once, unlike other bread doughs. After it rises, punch down the dough and let it rest for 15 minutes before rolling and stretching to the desired shape. You can also let the dough rise in a floured zip-locked bag in the fridge overnight. It will be very easy to roll our or stretch the dough the next day at room temperature, trust me. 

Challah Bread

Ingredients:

• 1/2 cup lukewarm water (105-110 F)
• 1 1/2 cups + 2 tbsp all purpose flour
• 1 envelope active dry yeast
• 1 large egg, beaten
• 2 tsp corn oil
• 2 tsp granulated sugar
• 3/4 tsp salt
• 1 egg white, beaten with 1 tbsp water
• 1/2 tsp poppy seeds

Makes 10 Servings

1. In a small bowl, combine the water and  1 tablespoon of the flour; sprinkle with the yeast. Let stand untuil foamy, about 10 minutes. Stir in the egg and oil.
2. In a food processor, combine the remaining flour, the sugar and salt. With the maching running, scrape the yeast mixture through the feed tube until the dough just forms a ball. Knead the dough by pulsing it until it is smooth and elastic, about 30 times.
3. Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with plastic wrap or damp towel and let the dough rise in a warm, draft-free place until it doubles in volume, about 1 hour.
4. Punch down the dough; lightly sprinkle a work surface with flour. Turn out the dough; divide into 3 equal pieces. Roll each piece between your palms into an 18-inch rope. Pinch the ropes together at the one end and braid loosely. Spray a baking sheet with nonstick spray; gently transfer the braided loaf to the baking sheet. Cover loosely with plastic wrap or a smap towel and let it rise in a warm, draft-free place until doubled in volume, about 1 hour.
5. Preheat the oven to 350 F. Brush the loaf with half of the egg white. Bake about 20 minutes; brush with the remaining egg white and sprinkle with the poppy seeds. Bake until the loaf sounds hollow when tapped on the bottom, 10-15 minutes longer. Remove from the baking sheet and cool completely on a rack.

WW POINTS VALUE: 2 pts (1/10 of loaf per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. My bread making has been successful so far this year and I wanted to make a bread pudding for dessert. I've read that challah bread is perfect for making bread pudding because it's sweet and airy. Challah bread is a traditional Jewish bread that's perfect for making French toast and other fruity and sweet treats. This challah bread was light and airy and worth the time and effort making. 

Classic White Bread

Ingredients:

• 1/2 cup lukewarm (105-115F) skim milk
• 1/4 cup lukewarm (105-115F) warm water
• 2 tsp granulated sugar
• 1 envelope active dry yeast
• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp skim milk

Makes 16 Servings

1. In a small bowl, combine the lukewarm milk and water and sugar; sprinkle with the yeast. Let stand until foamy, about 10 minutes.
2. In a food procesor, combine the flour and salt. With the machine running, scrape the yeast mixture throught the food tube just until thedough forms a ball. Knead  the dough by pulsing until it is smooth and no longer sticky, about 30 times.
3. Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm, draft-free place until it doubles in volume, 40-50 minutes.
4. Punch down the dough; lightly sprinkle a work surface with flour. Turn out the dough; pat into a 8 X 12-inch rectangle. Fold into thirds lengthwise, pinching the seams to seal, and form into a 8-inch loaf. Spray an 8 X 4-inch loaf pan with nonstick spray. Place the dough in the pan, seam-side down; cover with plastic wrap or a damp towel and it rise in a warm, draft-free place until doubled in volume, 35-40 minutes. Preheat the oven to 425 F.
5. Brush the bread with the teaspoon of the milk. Bake on center oven rack about 20 minutes; reduce oven temperature to 375 F. Bake until the bread is golden brown, 25-30 minutes longer. Remove the bread from the pan and cool completely on a rack.
    

WW POINTS VALUE: 1 pt (1/16 of loaf per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. It was a cold this past weekend and I wanted to wamr up the house and make homemade bread from scratch. Oh my god, it was a success. It  was time comsuming because the yeast had to rise but it was worth the time and effort. You can serve this bread as a sandwich, with soup or as a side with your meal. The great thing about this white bread is you don't feel guilty eating it because you made it yourself and you know there are no preservatives in it. 

Tomato-Herb Rolls

Ingredients:

• 2 cups boiling water
• 12 sun-dried tomato halves (not oil-packed), cut into slivers
• 1 envelope active dry yeast
• 1 1/4 cups lukewarm water (105-115 F) water
• 3 1/2 cups all-purpose flour
• 1 1/2 tsp salt
• 2 tsp minced fresh rosemary or 1 tsp dried
• 2 tsp minced fresh sage or 1/2 tsp dried
• 1/2 tsp dried oregano leaves
• 1/4 tsp freshly ground black pepper
• 1 egg white, beaten with 2 teaspoons water

Makes 12 Servings

1. In a small bowl, pour the boiling water over the tomatoes. Let stand about 5 minutes; drain.
2. In another small bowl, sprinkle the yeast over the lukewarm water. Let stand until foamy, about 10 minutes.
3. In a food processor, combine the flour and salt. With the maching running, scrape the yeast mixture through the feed tube just until the dough forms a ball. Knead the dough by pulsing until smooth and no longer sticky, about 30 times.
4. Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm, drafte-free place until it doubles in volume, about 1 hour.
5. Punch down the dough; lightly sprinkle a work surface with flour. Turn out the dough; knead in the tomatoes, herbs and pepper until they are evenly distributed. Dived the dough into 12 pieces, forming each into an oval with gently tampered ends.
6. Spray a baking sheet with non stick spray; place the rolls 3 inches apart on the sheet. Cover loosely with plastic wrap or a damp towel and let them rise in a warm, draft-free place until they double in volume, about 1 hour.
7. Preheat the oven to 400 F. Bake on the center oven rack about 20 minutes; brush with the egg white. Bake until the rolls are golden brown and sound hollow when tapped on the bottom, 5-10 minutes longer. Remove from the baking sheet and cool completely on a rack.
    

WW POINTS VALUE: 1 pt (1 roll per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. I was on vacation for a while and I really missed cooking new recipes and I was so happy to get back into the kitchen and cook some comfort food. This was my first time making homemade dinner rolls from scratch. It was a success and they tasted delicious. The sun-dried tomatoes added soem zing to these rolls and the herbs added a touch of savory flavor.  These rolls do take patience and time but they are worth the time and effort.
 

 



Focaccia with Potato-Tomato Topping

Ingredients:

• 1 envelope active dry yeast
• 1 cup minus 1 tbsp lukewarm (105-115 F) water
• 2 cups + 2 tbsp all-purpose flour
• 2 tbsp whole wheat flour
• 1 tsp salt
• Topping (recipe follows)

Potato-Tomato Topping:

• 1/4 cup boiling water
• 4 sun-dried tomato halves (not oil-packed) minced
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 2-3 new potatoes, cooked and thinly sliced
• 1 1/2 tsp chopped fresh basil
• 1 1/2 tsp chopped fresh parsley
• 1/8 tsp freshly ground black pepper
• 4 1/2 tsp grated Parmesan cheese

Makes 12 Servings

1. In a small bowl, sprinkle the yeast over the water. Let stand until foamy, about 10 minutes.
2. In a food processor, combine the all-purpose flour, whole wheat flour and salt. With the machine running, scrape the yeast mixture through the feed tube just until the dough forms a ball. Knead the dough by pulsing 30 times; the dough will still be sticky.
3. Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise until it doubles in volume, about 1 hour.
4. Spray a baking sheet with nonstick spray. Punch down the dough. Flour your hands and form the dough into a ball. Place it on a baking sheet and press it into a 10-inch circle. Cover loosely with plastic wrap or a damp towel and let it rise in a warm-draft-free place until doubled in volume, about 10 minutes.
5. Meanwhile, prepare the topping. When the dough has risen, preheat the oven to 425 F. Without piercing the dough, make dimples all over it with your fingertips; cover with the topping. Bake on the center oven rack until browned, 15-20 minutes. Serve hot or at room temperature.
6. In a medium bowl, pour the boiling water over the tomatoes. Let stand about 10 minutes; drain well. Add the onion, garlic and oil; toss to coat. Add the potatoes, basil, parsley and pepper; toss gently.
7. Distribute over the focaccia crust; sprinkle with the cheese. Bake as directed.

WW POINTS VALUE: 2 pts

Note: These recipes appear in the WW New Complete Cookbook. I love Focaccia bread and I have always wanted to try to make my own bread. I've also had a craving for Italian food this week and this is one the the perfect recipes to attempt to make. Foccacia bread is an Italian flat bread of great versatility. Focaccia bread is usually loaded with olive oil but the WW recipe offers a substantially reduced rate in this recipe. This was my first time making bread of any kind and it took longer than I expected. Plus, I might have had the water for the yeast boiling hot instead of lukewarm. The dough didn't rise as much but the potato-tomato topping was delicious. I highly recommend this yummy treat as a light lunch because it is flavorful and it will fill you up. Mario Batali, Michael Chiarello, Giada de Laurentis, Scott Conant or any other Italian Chef if you are reading this, can you please help me improve my bread making skills?