Whole Wheat Pizza Dough

Tired of pizza to go?

Have go-to pizza instead by freezing balls of dough or, even more convenient, shells.

With one batch of dough, you have enough to make two large pizza shells or eight individual ones (see the recipe for individual pizzas).
Prep: 20 minutes

Total: 20 minutes plus rising

Ingredients:
1 1/2 cups warm (115 degrees) water
2 packets ( ounce each) active dry yeast
1/4 cup olive oil, plus more for bowl

2 tablespoons sugar
2 teaspoons coarse salt
2 cups all-purpose flour (spooned and leveled), plus more for kneading
2 cups whole-wheat flour (spooned and leveled)

Directions:
Place water in a large bowl; sprinkle with yeast.

Let stand until foamy, about 5 minutes.

Brush another large bowl with oil.
In bowl with yeast, whisk sugar, oil, and salt.

Stir in flours with a wooden spoon until a sticky dough forms.

Transfer to oiled bowl; brush top of dough with oil.

Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
Turn dough out onto a well-floured surface.

With floured hands, knead until smooth, about 15 seconds; divide into two balls.
Set balls on a plate (they should not touch)

Freeze until firm, about 1 hour.

Then freeze in a freezer bag up to 3 months.

For Individual Pizza Doughs:

Thaw overnight in refrigerator.
Divide each ball of dough into 4 pieces.

Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes).

Freeze shells on two parchment-lined baking sheets. Stack frozen shells between layers of parchment paper. Freeze in a freezer bag up to 3 months. Bake from frozen.

Helpful Hint
Form the shells before freezing, and skip thawing before using. Pull out just what you need for tonight's dinner; bake as directed

Protien Packed Egg Scramble

Ingredients
1 large egg, plus 3 large egg whites
4 ounces soft silken tofu, drained
Coarse salt and ground pepper
1 teaspoon olive oil
1 bell pepper (ribs and seeds removed), chopped
1 scallion, white and green parts separated and thinly sliced

Directions:
In a bowl, whisk together egg, egg whites, and tofu; season with salt and pepper.
In a small nonstick skillet, heat oil over medium-high; add bell pepper and scallion whites.
Cook until scallion has browned, 3 to 5 minutes; transfer to a plate.
Add egg mixture to skillet; cook, stirring occasionally with a rubber spatula, just until set, 2 to 3 minutes.
Top with bell-pepper mixture and scallion greens.

per serving:
121 cal
5.5g fat
12.9 g protein
5 carbs
1.4 fiber

Spicey-Healthy Nut Mix

Details:
An outrageous blend of nuts, soybeans, and spices makes a supercharged snack that provides an energy boost. Don't be put off by the number of ingredients — the mix takes just 5 minutes to put together. We recommend packing small amounts of the cooled mixture into resealable bags for quick grab-and-go snacks.

Tip:
Roasted edamame is available at supermarkets and specialty stores. If you can't find it, just add more of any other nut to make 5 cups.

Ingredients:
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon chili powder
1/4 teaspoon ground cloves
2 large egg whites
1 cup unsalted soy nuts
1 cup roasted edamame
1 cup pecan pieces
1 cup walnut pieces
1 cup raw almonds
1/4 cup granular sugar substitute

Directions:
Preheat oven to 225° F.
In a small bowl, add first 6 ingredients and blend.
In a large bowl, whisk egg whites until foamy.
Whisk in spice mixture.
Add nuts and sugar substitute; toss to coat.
Evenly divide nut mixture between two nonstick baking sheets, preferably with sides. (If sheets are not nonstick, line them with parchment paper.)
Spread nuts to evenly cover sheets.
Bake 1 hour 5 minutes, until nuts are dry and toasted.
Stir every 20 minutes.
Cool on baking sheet.

Turkey Parmesan

Ingredients
2 cups low-sugar pasta sauce
1/2 cup pine nuts, coarsely chopped
1 ounce freshly grated Parmesan cheese (1/4 cup)
1/2 teaspoon dried Italian seasoning
1 pound turkey cutlets, about 1/3-inch thick
2 teaspoons extra-virgin olive oil
2 ounces shredded part-skim mozzarella cheese (1/2 cup)
Salt and freshly ground black pepper

Instructions
Heat oven to broil.
Bring sauce to low simmer in a small saucepan over medium-low heat.
Remove from heat and cover to keep warm.
Stir together pine nuts, Parmesan, and Italian seasoning in a wide, shallow dish.
Season turkey on both sides with salt and pepper, then dredge both sides in the nut mixture, pressing to adhere.
Heat oil in a large nonstick skillet over medium-low heat.
Add turkey and cook until coating is golden brown and juices run clear, about 4 minutes per side. If nuts brown too quickly, reduce heat.
Place turkey in a baking pan, top evenly with mozzarella, and broil until cheese melts, about 30 seconds.
Spoon 1/2 cup of warm sauce on each plate and top each with a piece of turkey.


Nutritional information
380 calories
21 g fat (4 g sat.)
10 g carbohydrates
39 g protein
3 g fiber
650 mg sodium

Healthy blueberry-banana muffins

1 cup whole-wheat flour (spooned and leveled)

3/4 cup all-purpose flour (spooned and leveled)...could make this whole wheat as well

1/4 cup wheat germ

small handful of crushed flax seed...optional

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1/3 cup splenda or stivia

1/3 cup packed light-brown sugar

2 large eggs

2 ripe bananas (about 1 pound)

1/3 cup reduced-fat (2 percent) milk...I use rice or almond milk

1 teaspoon pure vanilla extract

1 cup frozen blueberries



Directions

1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners.
2. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
3. In a large bowl, beat butter and sugars with a mixer until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.

With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined.
Fold in frozen blueberries.
Divide batter among muffin cups.
Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through.
Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

These came out great and were very easy to make. The kids loved them and eaten for breakfast with some nuts they make a very healthy and filling meal.

Chicken and Lentil Stew

1 tbsp EVOO
1 small onion finely chopped
2 garlic cloves minced
1/4 tsp dried oregano
1/4 tsp dried basil
salt and pepper to taste
1 tbsp tomato paste
1 pound boneless, skinless chicken breasts chopped
1 (15 ounce) can lentils rinsed and drained
1 (14.5) can diced tomatoes with juices
3/4 cup lower sodium chicken broth
4 ounces baby spinach (not frozen)

In a medium saucepan heat oil over medium heat.
Add onion, garlic, basil, oregano, and salt.
Lower heat to low stir and cook for about 4 minutes.
Stir in tomato paste.
Stir in chicken and cook for 2 minutes.
Add lentils and tomatoes and broth.
Bring to a gentle simmer cover and cook till chicken is cooked through 7-10 minutes.
Stir in spinach and cook for 1 more minute. (or until spinach wilts)
Season with salt and pepper.

I always double the recipe and freeze leftovers. It freezes great and the whole family enjoys this stew.
Phase 1 and 2 South Beach recipe

Banna Bread

Ingredients:
3/4 cup Margarine
1 tsp Soda
1 1/2 cup Sugar
3 cups Flour
1 tsp salt
4 (beaten) Eggs
1 tsp Vanilla
Choco. Chips (optional)

Directions:
Cream together Sugar & Margarine.
Add eggs and Vanilla.
Put Baking Soda & salt into the flour.
Add the rest of the ingredients.
Baked @ 350 for 35 minutes

Chinese Style Broccoli

Broccoli is a delicious, nutritious vegetable that's readily available year-round. Dubbed a superfood because of the variety of nutrients it delivers, broccoli works well with many different seasonings and cuisines. This savory recipe is a sure crowd-pleaser!

Makes 2 (1-cup) servings


Prep time: 10 minutesStart to finish: 8 minutes


Ingredients

1/2 tablespoon plus 1/2 teaspoon canola oil

1/2 head broccoli, cut into florets

1 tablespoon low-sodium soy sauce

1 garlic clove, minced

1 teaspoon fresh lemon juice


Instructions

Heat oil in a large wok or high-sided skillet over medium-high heat.

Add broccoli and stir-fry for 2 minutes.

Add soy sauce, garlic, and lemon juice; continue to stir-fry until broccoli is crisp-tender, about 5 minutes.

Serve hot.




Nutritional information

80 calories

5 g total fat (0 g sat)

7 g carbohydrate

4 g protein

3 g fiber

300 mg sodium

Very Healthy and Tasty Tex Mex Salad

Ingredients:
2 15oz. cans black beans, rinsed and drained
1/3 cup lime juice
4 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. sea salt
1/8 tsp. cayenne pepper
1 can nibblets corn, drained
1 small red pepper, cut into 1/2 inch pieces
2 medium Roma tomatoes, cut into 1/2 inch pieces
6 green onions, with tops, finely chopped
1/2 cup finely chopped parsley
1 avocado, peeled and cut into 1/2 inch pieces

Directions:
In a large bowl, put beans, corn, pepper, tomatoes, green onions and parsley.
Put lime juice, olive oil, garlic and sea salt into a small jar.
Cover and shake until the ingredients are well mixed.
Pour this dressing over the salad and mix well.
The salad can be prepared a few hours ahead, but don't add the avocado until serving time. Refrigerate.

Wholesome Oat Muffins

Make a double batch and freeze some for later!

1 cup buttermilk
3/4 cup plus 2 tbsp of rolled oats
1 1/4 cups whole grain pastry flour
1 1/2 tsp of baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp salt
2/3 cup chopped walnuts
1/3 cup brown sugar substitute (splenda makes brown sugar)
1/3 cup Canola oil
1 large egg, beaten
1 tsp vanilla extract

Preheat oven to 425
Line or spray 12 muffin cups
In a small bowl combine the buttermilk and 3/4 cup of oats
Let soak for 30 minutes
Combine flour, baking powder, baking soda, cinnamon, and salt
Stir in walnuts
Sift together brown sugar, oil, egg, and vanilla until well blended.
Stir in oat mixture
Stir in flour mixture until just combined do not over mix
Fill muffin cups about 2/3 full
Sprinkle the remaining 2 tbsp of oats over the batter
Bake 11 to 15 minutes

Chocolate Root Beer Float

1 tablespoon sugar
2 teaspoons HERSHEY'S Cocoa
1 Tablespoon hot water
1 scoop vanilla ice cream
Cold root beer

In 12-oz glass, stir together sugar & cocoa; stir in water. Add ice cream fill glass with root beer. Stir ; serve immediately.

One 12 - oz serving

Cappuccino Cool

1 1/2 cups cold coffee
1 1/2 cups chocolate ice cream
1/4 cup HERSHEY'S syrup
Whipped Cream

1. In blender container, place all ingredients except whipped cream. Cover; blend until smooth. Serve immediately over crushed ice. Garnish with whipped cream.

About four 6-ounce servings:

Variation:
Substitute vanilla ice cream for chocloate ; inscrease syrup to 1/3 cup.

Crab-Stufed Deviled Eggs by Racheal Ray

Indredients:
12 Large Eggs
3 tbsp mayonnaise
1 tbsp Dijon Mustard
Juice of half of a lemon
1 tsp Worcestershire sauce
1 tsp hot sauce
1/4 cup(about Handful) celery leaves chopped
1/4 cup (about Handful) parsely leaves chopped
1/2 pounds lump crabmeat picked over shells
Salt & Fresh ground black pepper

Preparation:
1. Place the eggs in a large saucepan & cover with water by 1-inch. Bring to a boil. As soon as the water comes to a boil, set a time & boil the eggs for 10 minutes. Remove from heat & place in the sink. Drain & run with cold running water until cool enough to handle.Peel the eggs & cut it then in half lengthwise.
2. Remove the yolks from the whites & put them in a medium-size bowl. With the back of the fork mash the yolks then add the mayonnaise,mustard,lemon juice, worcestershire sauce , hot sauc,celery leaves & parsely leaves & mix well,. Add the crabmeat & gently stir to mix. Season with salt & lots of fresh ground black pepper.
3.Spoon equal amonts of eggs white halves & chill well before serving.
Yeiled 6 to 8 servings

Monster Cookies

Ingredients:

3 eggs
1 cup brown sugar
1/2 cup white sugar
1 tsp. vanilla
2 tsp. soda
1/2 c. margarine
1 1/2 c. peanut butter
3 c. quick oatmeal
3 oz. chocolate chips
4 oz. m &m candies


Directions

Preheat the oven to 350 F.
Melt the margarine in the microwave for 1 minute.
Mix together sugars and margarine.
Beat eggs and add to mix.
Mix vanilla and baking soda.
Then add peanut butter to the mix, and the oatmeal
Then add Chocolate chips and candies.
Bake @ 350 for 10 minutes....
ENJOY....

Chocolate Chips Cookies (large recipes)

Ingredients:

2 cups Shortening or Margarine
2 cups Brown Sugar
1 cup White Sugar
4 Eggs
2 Tsp Vanilla
4 cups Flour
2 tsp soda
1 tsp salt

Directions:
Preheat the oven to 350 F.
Put the margarine in the microwave for 1 minute.
Cream together margarine,white Sugar & brown Sugar.
Mix in eggs & vanilla in large bowl.
Then mix together flour,baking soda & salt before adding it in.
Then mix in dry ingredients with the wet ingredients.
Then add Chocolate chips.
Set the timer for 10 minutes