Pancetta Two-Cheese Pizza

(single-serve thin crust whole grain here)

This pizza is such a refreshing change of pace around here for only 324 calories per serving!  My family, except for myself, could practically live on pizza.  I get terrible heartburn from the tomato sauce on pizza for some reason, and the good news is there is none of that on this pizza!  Pesto and balsamic vinegar actually replace the pizza sauce layer!

Of course, my youngest was worried about and focused on the goat cheese in this recipe, but he ate two servings!

Full disclosure here, I tweaked this recipe in a few ways.  I copped out on making the pizza dough recipe below from scratch with a 5-count pack of 100% Whole Grain thin crust personal pan size pizza crusts to save time!  I also went with the fresh, snipped oregano straight from the garden!  The recipe as written makes 6 servings with the homemade thin crust dough, and if you choose to make your dough from scratch, start way earlier in the day than dinner time to allow for the yeast to do its job!

You can tweak it with more flavorful cheeses as well!  You can get more flavor into more healthful dishes by way of cheese by choosing smaller amounts of types like herb-flavored, horseradish-flavored, or smoked cheeses!!

Pizza Dough Ingredients:

1 cup all purpose flour, divided

3/4 cup warm water, divided (105 to 115 degrees F)

1/2 tsp active dry yeast

1/2 tsp salt

3/4 cup whole wheat flour

Pizza Topping Ingredients:

6 oz lean ground pork

2 oz thinly sliced pancetta, chopped

1/2 cup chopped onion

4 garlic cloves, minced

1/2 tsp fennel seeds, crushed

1 cup bottled roasted sweet peppers, drained and chopped

2 tsp snipped fresh oregano, rosemary, or thyme

2 Tbs basil pesto

1 Tbs balsamic vinegar

3/4 c shredded part-skim mozzarella cheese (about 3 oz)

2 oz crumbled goat cheese

Pizza Dough Instructions:

In a medium bowl whisk together 1/4 cup warm water and 1/2 tsp active dry yeast until smooth.  Cover and let stand at room temperature for 2 to 6 hours. 

Gradually stir in the remaining 1/2 cup warm water, 1/2 tsp salt, and 3/4 cup whole wheat flour.   Stir in enough of the 1/2 to 3/4 cup all purpose flour to make a dough that pulls away from the sides of the bowl but is still sticky.

On a lightly floured surface kneed in enough of the remaining all-purpose flour to make a soft dough that is smooth and elastic (3 to 5 minutes). 

Shape the dough into a ball and place in a lightly greased bowl.  Cover and let rise once more in a warm place for about 30 minutes (good to work on the remaining recipe during this time!)

Grease two 12" pizza pans and set aside.  Preheat oven to 450 degrees. 

Gently remove pizza dough from the bowl and divide in half. 

On a lightly floured surface roll each dough half into a 12" circle (dough will be VERY thin). 

Transfer dough to prepared pans and pat to edges building up the edges just slightly.  Bake on two separate oven racks about 8 minutes or until just starting to brown.

Pizza Topping Instructions:

In a large skillet, cook ground pork, pancetta, and onion over med-high heat until pork is no longer pink breaking up the pork as it cooks.  Drain off the fat and pat with paper towel to absorb as much as you can. 

Add garlic and fennel seeds cooking for another minute.  Remove from heat and stir in the red peppers and oregano stirring a bit for a minute to distribute heat.  Set aside.

In a small bowl combine the pesto and the vinegar.  Brush this mixture evenly over crusts in pans leaving the edges plain.  Spread the pork and pancetta mixture evenly over the crusts.  Bake for 8 minutes.

Sprinkle each with the mozzarella and goat cheeses and return to the oven for about 3 to 4 more minutes to melt the cheese until the crust is golden brown.

If desired, sprinkle with snipped fresh oregano. 

Cut each pizza into six slices.

 

YIELDS:  6 servings

SERVING SIZE:  2 slices

Nutritional Information:  Calories 324, Fat 16 g (7 g sat), Cholesterol 39 mg, Sodium 457 mg, Carb 20 g, Sugars 2 g, Fiber 3 g, Protein 18 g

Freaking Update for 2020

I apologize I have been absent for so long!

Things have been a mess here since about last November, an absolute Fiasco! 

I lost my grandfather in November and then my father in December and then I spent most of January sulking and then most of February planning and preparing for the pandemic.  I think this 2020 mess is my Fault.  I kept saying all last year "2020 is going to be my year!  The best one yet!" I jinxed it didn't I?

Then my kids were sent home from school and my husband started working from home.  I tried to continue working in a face mask for as long as I could stand it, but it meant way longer days with larger breaks in between each job.  I finally threw in the towel.  The mask makes me extremely panicky, especially now in warmer weather. 

Dieting went way off track.  I too have had some good laughs at all the weight-gaining memes and gifs.  It turns out they all were true for me.  I went completely backwards having gained almost all of the weight I have lost back due to the stress I have encountered over the last 8 months or so.

We are blessed that so far we have all been healthy, as I hope you all have been as well!  I am ready to stop focusing on all of the "stuff" going on around me and to Focus on me and ditch my Feelings of hopelessness.

I have some new goals in mind and a new announcement!

1.  I no longer support Weight Watchers/WW nor encourage people to utilize the Shipt shopping services, as both companies have thrown their hats into a political arena by supporting groups, the funding of which, in one way or another, furthers certain political agendas with which I do not agree.  If you want my business, you need to stay neutral politically, especially when the cause involves a mob mentality against police officers since I am married to one and have the knowledge regarding his job that too many don't seem to want to learn the truth of.

As an aside, it really chaps my ass when a company asks their customers/members to donate to a cause of their choosing while saying they will *match* the donations by these folks *UP TO* $X amount.  In Shipt's case, it is $50,000.  If you want and are able to donate $50,000 then just Friggin do it!  Oh, and I hope those police officers you have smacked in the face come running to your aid when needed!

2.  Mostly as a result of number one above, I have decided to utilize good old fashioned calorie counting and healthier choices, including more exercise, moving forward as my weight loss method.  If I can add up points, I'm pretty sure adding up calories with no extra steps to reach a "magic number" will work just fine for me.  I believe this is also called Freestyling!

I am sure you can still figure out the points for the future recipes I will share since they will still be diet friendly, but I won't be figuring out points moving forward.

3.  I gave Noom a try!  I will share my experience with that soon!

4.  I plan to revamp my blog and bring it into this century for easier recipe browsing since I will no longer be listing WW points.  Instead it will be broken down into categories. 

5.  I am toying with the idea of vlogging as well!  What do you think about vlogging?

Meatless Shepherd's Pie for 3 Weight Watchers Smart Points!

Shepherd's pie is one of my favorite things, right up there with Biscuits and Gravy and plain old mashed potatoes with corn mixed together, so I am particularly happy to share this recipe with those who love a Shepherd's pie!

It's only 3 WeightWatchers Smart Points per serving and a serving size is 1/6 of the pie!!  The great news is that this freezes well and leftovers taste better the following day!

Lentils are high in protein and fiber!

Ingredients:

1 Tbs olive oil
1 (8-oz) package pre-sliced cremini mushrooms
2 (9-oz) packages steamed lentils*
1-1/2 c. frozen peas and carrots, thawed
1-1/2 c. low-sodium organic vegetable broth
1/2 tsp kosher salt
1/2 tsp black pepper
1 (20-oz) package frozen mashed cauliflower w/olive oil & sea salt
chopped fresh chives or parsley (optional)

*If like me you are unable to find steamed lentils, just cook up your own following package directions. You will only need about 8 oz or half of a package of a 16-oz bag of dried lentils.

Instructions:

1. 1.  Heat oil in large nonstick skillet over med-high heat. Add the mushrooms and cook stirring occasionally until browned and tender, about 8 minutes. And preheat the oven broiler!
2. Stir in lentils and peas and carrots and cook until thoroughly heated, about 2 minutes. 
3. Stir in broth, salt and pepper and bring to a boil. Cook until the liquid is slightly reduced and thickened, about 5 minutes. Transfer to an 11- x 7-inch (2-quart) broiler-safe baking dish. 
4. Microwave the mashed cauliflower according to package directions and spoon over the top of the mushroom-lentil mixture.  
5. Place in oven to broil with rack about 6" from heat source until lightly browned, about 5-8 minutes. Sprinkled with optional chives or parsley and serve!

YIELDS: 6 Servings
SERVING SIZE:  1/6 pie
SMARTPOINTS: 3 per serving

NUTRITIONAL INFORMATION:  Calories 217, Fat 6.5g (sat 1.5g, mono 3.5g, poly 1.3g), Protein 12g, Carb 29g, Fiber 10g, Sugars 9g, Chol 4 mg, Iron 4 mg, Sodium 730 mg, Calc 90 mg

Lemon-Raspberry Ice Squares - 5.5 Weight Watchers Smart Points or 3 Winning Points

This dessert was a find by me for using up raspberries many years ago.  It can be lightened up further, as the points depend greatly on the sugar cookies, butter, and yogurt used.  I tend to use real ingredients.  Vegan yogurt might be a good option to try with light butter and fat-free yogurt for fewer points.

Unfortunately, I was unable to find some lower-calorie vanilla sugar cookies and there were a lot of points involved in the ones I chose, but I also only used about 7 of them compared to the 18 called for in the recipe.  

The image above is a slice of the entire recipe cut into 9 portions and it's sitting on a salad-sized plate, so it's a good size.  Cutting the entire batch in 18 portions would halve the points. The whipped cream topping is not included in the points for this recipe, as that depends on your choice for whipped topping. 

The lemon and raspberry go so well together.  Just make sure you let it sit at room temperature for at least 10 minutes to soften a tad because "Ice" squares are pretty hard to get through with forks and spoons otherwise.

Ingredients:

1 c. (about 18) crushed lemon-flavored sugar cookies
1/4 c. sugar
3 Tbs. butter
1 c. raspberry-flavored yogurt
1 c. low-fat buttermilk
1/3 c. sugar
2 c. frozen or fresh raspberries
sweetened whipped cream

Instructions:

In small bowl, stir together crushed cookies, 1/4 cup sugar and butter.  Press on bottom of 9" square baking pan and set aside.

In medium bowl, stir together remaining ingredients except raspberries and whipped cream.  Fold in raspberries. Pour yogurt mixture over cookie crust.  Cover and freeze until firm, about 3 to 4 hours.

To serve, let stand at room temperature for 10 to 15 minutes.  Cut into 18 squares (or 9) and garnish with whipped cream.

You can also change up the flavor for this recipe.  Use blueberry-flavored yogurt and blueberries or strawberry-flavored yogurt with strawberries.  Heck, switch it all up and make it a combo deal, just remember the lemon flavor in the "crust" and choose complimentary flavors.

YIELDS:  18 servings
SERVING SIZE: 1/18
POINTS:  5.5 Smart Points or 3 Winning Points

YIELDS:  9 servings
SERVING SIZE: 1/9th
POINTS:  11 Smart Points or 6 Winning Points

Quick Pesto Pasta Tauce Recipe for 3 Weight Watchers Points

This side dish is quick and easy...I repeat quick and easy. I have to fight Mr F because he wants to eat it all by himself versus leaving any leftovers for me for quick points figuring.

Next time I make this, I'll try adding in a bit of chicken breast.  Let me know if you do that first and how you liked it please!

Ingredients:

4 oz.  uncooked multigrain penne pasta (1-1/4 c uncooked)
2 Tbs commercial pesto
2 tsp grated Parmesan cheese

Instructions:

Cook pasta according to package directions omitting salt and fat.  Drain.  Combine pasta, pesto, and cheese in a bowl and toss well.

YIELD:  4 servings

SERVING SIZE:  1/2 cup

POINTS: 3 (Winning points)

NUTRITIONAL INFORMATION:  147 calories (29% from fat); 4.8 g Fat (0.8 g saturated); 6.3 g Protein; 20 g Carbs; 3 mg Cholesterol; 1.6 mg Iron; 93 mg Sodium; 38 mg Calcium

Tex-Mex Calzones for 9 Weight Watchers Points

I made these calzones last night, and they were a hit.  Mr. F loved, loved, loved them so he had two.  I received the below book for Christmas (bought by myself for myself while holiday shopping).  As you can see, you can choose meals for the entire day from it, including snacks, and the whole day adds up to under 1500 calories total. 

This particular calzone recipe comes out to 416 calories, and the rest of the nutritional information can be found here, as can the recipe.  I won't type it all up here, as I'm trying to save time these days for better weight-loss success meaning less time spent online.

The black bean salad, also pictured, is included on this recipe link as well clocking in at only 85 calories per serving.

This meal, as pictured (both the calzone and black bean salad), comes out to 10 points for me.  Nutritional Information for the calzone is detailed below!

Nutritional Information: Calories 416, Fat 14.1 g (sat 6.1, mono 4.9 g, poly 1.6 g), Protein 25.7 g, Carb 46.2 g, Fiber 2.5 g, Cholesterol 44 mg, Iron 2.5 mg, Sodium 771 mg, Calcium 195 mg

Tex-Mex Black Bean Dip for 1 Weight Watchers Point

This is a low-point handy-dandy snack dip to have on hand for movie night in my house. This chips are not included, so eat the chips according to your caloric or points range.

I don't know about you, but I can never find shredded Monterey Jack cheese at my grocery store so I use a blend of Colby and Monterey Jack. I once bought a block of it and tried to shred it myself, but it wasn't pretty, as it was pretty moist and just clumped up all ugly and such.

INGREDIENTS:

1 (15-oz.) can black beans, drained
1 tsp vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup diced tomato
1/3 cup picante sauce
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 cup (1 oz.) shredded reduced-fat Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 Tbs fresh lime juice (I use a little less than a full tablespoon)

INSTRUCTIONS:

Partially mash the rinsed and drained black beans in a small dish. Set aside. Just ensure that all beans have been roughly broken.

Heat oil in a nonstick skillet over medium heat.  Add onion and garlic and sautee for about 4 minutes.

Add beans, toamto, picante sauce, cumin and chili powder and cook about 5 minutes or until thick, stirring constantly to avoid burning.

Remove from heat. You can either stir IN the cheese or top each serving with a tad (but count those points as extra if you add extra and stir in some). Also stir in the cilantro and the lime juice. Serve warm or at room temperature with baked tortilla chips.

YIELDS: 13 servings of 2-Tbsp servings

POINTS: 1 point

Nutritional Information: 42 calories (21% from fat); 2.6g protein; 1g fat (0.4g saturated); 6.2g carbs; 1g fiber; 2mg cholesterol; 0.6mg iron; 136mg sodium; 30mg calcium

Peanut Butter-Chocolate Swirl Brownie Cake

The kids asked for something sweet as a treat after school this afternoon and thought up this one that I haven't made in a long time. It's only 4 Weight Watchers points per square out of a total of 16 squares/servings. I changed the recipe a little and got more of a brownie-like texture, so I'll share how I have it on my recipe card that I'm sure I got from Weight Watchers eons ago and then what I did to get a more brownie-like texture as well in parenthesis next to specific ingredients. I bet you can sub in some other nut butters as well to switch it up a little.

INGREDIENTS: 

1 Tbs all-purpose flour (I used Pam baking spray for the pan)
1/2 c. reduced-calorie stick butter, softened
1-1/4 c. firmly packed brown sugar
1 tsp. vanilla extract
3 large egg whites (I substituted 1/2 cup pasteurized egg product of all egg whites)
1 large egg (I substituted 1 egg yolk with egg-white product above)
1-1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 cup unsweetened cocoa
1/4 cup reduced-fat creamy peanut butter

INSTRUCTIONS:

Preheat oven to 350 degrees.  Coat a 9-inch-square baking pan with cooking spray and dust with the 1 Tbsp of flour (or Pam baking spray) and set aside.

Cream the butter and gradually add in the brown sugar until well blended on medium speed.  Add vanilla extract, egg whites (or egg product), whole egg (or 1 egg yolk), and beat well.

Mix the 1-1/2 cups flour with 1/2 tsp. baking powder in a separate bowl and slowly add into mixture until well blended.

Divide the mixture evenly, about 1-1/2 cups in 2 parts. Into one part mix in the 1/4 cup unsweetened cocoa and into the other bowl mix in the 1/4 cup reduced-fat creamy peanut butter (you will have two batters now).

Spoon each mixture alternately into the prepared pan. Bang on the counter to level and using a knife create swirls.

Bake at 350 degrees for 30 minutes or until a knife inserted in the middle comes out clean.

YIELDS: 16 servings

POINTS: 4 points per square