Barbeque Chicken Pizza

I LOVE making homemade pizza.  Once you learn the technique the possibilities are endless.  Plus, you get to control exactly what goes into it.  Great pizza starts with four basic components:  dough, sauce, toppings, and cheese.  For the dough, this can be as homemade or as lazy as you want.  You can simply buy a pre-made, already baked crust (like the kind made by Boboli).  You can buy a pre-made dough, which comes in a ball, and it's usually found in the deli section of your grocery store.  Or, you can make your own dough.  Here is the recipe that I used.  It's not hard - just requires some time. Next is the sauce.  Traditional would be a tomato sauce (again, make your own or buy canned), or you can mix it up and use pesto, alfredo, or any other sauce in the world.  The toppings part is where you can really get crazy.  Meats, veggies, herbs, you name it.  Then for the cheese, mozzarella is what you probably think of, but there are so many different options here as well.  The only trick is using ingredients that have complimentary flavors.  But remember, the sky's the limit.  Be creative - this is YOUR pizza.  Think beyond the pepperoni!

Barbeque Chicken Pizza

Pizza Dough
2 cups barbeque sauce
3 cups chopped, cooked chicken (I used leftover from some Brent had grilled the night before)
1/2 red onion, sliced thin
Handful of sliced jalapenos (optional)
2 cups 2% shredded cheddar
1 cup part-skim mozzarella

Preheat oven to 500.  Heat pizza stone for for 20-30 min.  Roll dough onto large floured baking sheet, and use a rolling pin to shape into a large circle.  Spread 1 cup barbeque sauce over dough.

Toss chicken with remaining barbeque sauce.

Spread chicken evenly over pizza dough.

Top with onions and jalapenos.

Then add cheese.

Carefully remove pizza stone from the oven.  Slowly slide the pizza onto the hot stone.  Bake for 9-11 minutes, or until edges are golden.  Enjoy!

Homemade Pizza Dough

4 cups bread flour

1 1/2 tsp active dry yeast

1 1/2 tsp salt

1 1/2 cups ice cold water

2 Tbsp olive oil

Place first three ingredients in the bowl of stand mixer; beat at low speed using dough hook attachment until blended.  Gradually add water and oil in a slow, steady stream, and beat at low speed 3 minutes.  Beat at high speed 5 minutes.  

Cover dough with plastic wrap and let rise in a warm place (85 degrees+) for 1.5 to 2 hours or until almost doubled in bulk.  Punch down, and divide in half.  

Roll each piece of dough into a ball.  Stretch top of dough around outside of ball, and pinch the edges together, forming a smooth ball.

Place dough balls on a lightly greased baking sheet, and dust with flour.  Cover with a damp towel.  Let stand in a cool place 1 hour.  

Freeze any unused dough in airtight bag.  Thaw in fridge 24 hours before using.

-A la Southern Living, June 2011

Quinoa Veggie Stir-Fry

I am always on the lookout for new and different ideas for lunch.  Seriously, a person can only eat so many sandwiches.  Whatever I have has to be portable, since I'll be eating it at my desk at work.  It also needs to be filling, because there are BILLIONS of candy bars, cakes, ice cream treats, donuts, etc, that are calling my name all day.  If I eat an 80-calorie salad, that's great, but it will take me approximately 10 minutes before I am raiding the local candy dish or snack table.  I learned the hard way that I need something that's filling.  For me, that means protein.  Which leads me to my new favorite lunch friend...quinoa!  Have you had it?  If not, this is a great way to try it.  It's a lot like rice or couscous, except it is the only grain that is a complete protein, which means it's a lot more filling.  It plays well with all kinds of different veggies, and can be served, hot, cold, or room temp.  Here is my latest lunchtime endeavor.  I hope it keeps me away from those Twix bars tomorrow...

Quinoa Veggie Stir-Fry

1/2 cup dry quinoa
1 cup chicken broth
1/2 cup snow peas
3/4 cup broccoli florets
1/4 cup sliced carrot
2 green onions, sliced
1 clove garlic, diced
1 Tbsp teriyaki sauce
Soy Sauce to taste ( I use reduced sodium)

In a small pot, combine quinoa and chicken broth.  Bring to a boil, then reduce heat to low and cover.   Simmer 15 minutes until liquid is absorbed.  Add garlic and stir.

In a skillet coated with non-stick spray, heat carrots over medium heat, 5 minutes, until starting to soften.  Add all other veggies.

Add 1/2 Tbsp teriyaki sauce, and stir.  Cook about 5 minutes.  Add quinoa, and stir in remaining 1/2 Tbsp teriyaki sauce.

Add soy sauce and stir.  Cook 3 minutes.  

Makes two servings.  Enjoy!

Chicken Taco Soup

Hello there!  I hope you are enjoying this wonderful fall weather as much as I am.  Sunday in Nashville the high was only around 70, and there was not a cloud in the sky.  It was a beautiful second day of Fall.  To celebrate the season, I made some Chicken Taco Soup with the help of my trusty Crock Pot.  This one requires very little prep-time and minimal chopping and dicing.  This recipe makes a TON, but this soup is so healthy and delicious,  I don't think you'll mind having leftovers for a few days!

Chicken Taco Soup

1 sweet onion, chopped
1 jalapeno, diced (optional)
2 cloves garlic, diced
1 15 oz can black beans
1 15 oz can chili beans
2 cans rotel
1 15 oz can corn, drained ( I used half white shoepeg, half yellow)
1 12-oz beer (or sub chicken broth)
1.5-2 lb boneless skinless chicken breast
2-3 Tbsp taco seasoning, to taste
Garnish:  Tortilla chips, light shredded cheddar, light sour cream, hot sauce

Combine all ingredients except chicken in Crock Pot.  Then add the chicken breasts last, and make sure they are covered.

Cover and cook on low for 5-6 hours.  Remove chicken and, using two forks, shred.

Add shredded chicken back into soup, and stir to combine.

At this point, you will want to check the seasonings.  I added an additional Tbsp of taco seasoning here.  Cook on low 1-2 more hours.  Garnish with chips, cheese, sour cream, and hot sauce.

Makes 8-10 servings.  Enjoy!

Spicy Jambalaya

In addition to preparing healthy and nutritious meals, I also make an effort to plan our meals according to what ingredients I have around.  In particular, I try to use my perishables up first so nothing I buy goes to waste.  Last night, I had two links of hot turkey sausage left after I made a pasta dish earlier in the week.  After a quick search of what else I had that needed to be used (onion, garlic, red and green bell pepper), I decided on Jambalaya for dinner.  As usual, this recipe is a lighter version of traditional Jambalaya.  Here is how mine compares:

Regular Jambalaya:  Andouille sausage is fried in oil, and cooked with veggies and tons of white rice (that's two strikes - both fatty and super starchy).

My Version:  Lean turkey sausage is seared using only light cooking spray, and mixed with onion, peppers, garlic, seasonings, and a small amount of filling and heart-healthy brown rice.  

One thing to note as you are making this:  check your seasonings often.  With all the different spices and flavors going on here, it's easy to light yourself up by adding too much of a kick.  Remember, you can always add, but you can't take away.  That's your fair warning.  Now get cookin!

Spicy Jambalaya

2 links turkey or chicken sausage

1 large onion, diced

1 large bell pepper, diced

2 cloves garlic, diced

1 cup brown Minute rice

2 cups 99% fat free chicken broth (low sodium is best)

1 can Rotel (don't drain)

1 Tbsp Cajun or Creole Seasoning

1/4 tsp dried oregano

8-10 ounces shrimp, cooked, peeled, deveined, de-tailed, and roughly chopped

Hot sauce to taste

Add all ingredients except sausage and shrimp to large pot.  Cover and simmer 20-25 minutes on medium, stirring often.

Meanwhile, heat a small skillet over medium heat and add cooking spray.  Brown sausages on all sides. 

Once sausages are cool enough to handle, slice into coins and add to pot.  Simmer, uncovered, another 10 minutes.  

Add shrimp and cook just until heated through.  Serve with additional hot sauce for garnish.  Enjoy!

Makes 4 servings.  

Whole Wheat Penne with Broccoli & Meat Sauce

This is a great recipe to try if you're in the mood for pasta, but don't want to eat 1000 calories in one meal.  The trick here is bulking up the dish by replacing some of the pasta with a super low cal swap - our friend  broccoli.  Lean turkey sausage is used here instead of the regular pork, and whole wheat pasta keeps you full much longer than the plain white variety.  Every time I make this, my eyes are bigger than my stomach, and I can't finish my plate.  I'm telling you, you can have a HUGE serving of this without breaking the calorie bank.  Give this a try if you're looking for something delicious and super-filling.  You won't be disappointed!

Whole Wheat Penne with Broccoli & Meat Sauce

1 tsp olive oil
28 oz can crushed tomatoes
2 cloves garlic, diced
1/2 large sweet onion, diced
1/2 bell pepper, diced
1/2 tsp crushed red pepper flake, or to taste
Italian Turkey Sausage Links 
4 cups broccoli florets (I used frozen)
1 lb whole wheat penne
1/2 Tbsp dried Italian Seasoning
2 packets Stevia, sugar, or sweetener of your choice
Salt to taste
Fresh basil chiffonade*, to taste
Garnish (optional):  Reduced fat shredded mozzarella and grated Parmesan

Heat olive oil in large skillet over medium heat.  Spray pan with cooking spray.  Add crushed red pepper, onion, and bell pepper.  Cook 5-7 minutes or until vegetables are softened.  Slice open sausage links and remove meat from the casings.  Add sausage and garlic to skillet.  Break up the meat and cook until meat is browned.

Add tomatoes, Italian seasoning, salt, and sweetener.  Reduce heat to low and simmer 15 minutes, stirring often.  Add basil at the very end of cook time. Meanwhile, prepare pasta according to package instructions.  Drain.

Steam broccoli.  I did this by putting frozen broccoli in a large bowl with one Tbsp water.  Then I covered with saran wrap, and poked a hole in it.  Then I zapped for 3 minutes.

Toss together pasta and broccoli, and top with meat sauce.  Garnish with reduced fat mozzarella cheese and Parmesan.  Enjoy!

*Wondering how to chiffonade?  Click here.

Note:  If you aren't a broccoli fan, you can sub whatever veggies you want for this dish.  Carrots, squash, zucchini, asparagus, or even more peppers and onions would be great! 

Bleu Cheese Sportsman Steaks

This recipe is my version of one of our favorite dishes from a local restaurant here in Nashville - the Sportsman's Grill.  This dish is not on the menu, but it's frequently listed on the chalkboard of daily specials.  It's basically a hamburger steak covered with bleu cheese, and it is delightful.  Just last week we went to the Sportsman's for dinner with every intention of ordering this steak.  Sadly, a torrential downpour and lightning storm ruined our plans.  The power went out before we could place our order, so we had to have dinner elsewhere.  I love to recreate meals I've had at restaurants, so I decided to give this one a try.  Making restaurant meals at home is a lot cheaper and a LOT more figure friendly, so it's a win-win!  Here is how my version stacks up against the original:

Original:  ground chuck, covered with regular bleu cheese, fried with added fat/grease, seasoned with sodium-heavy condiments

My version:  ground sirloin, with reduced fat bleu cheese, grilled using no added fat/grease, seasoned with fresh garlic, onion, and low-sodium condiments.

Both are delicious, but only one will keep you on track.  I hope you like this as much as we do!

Bleu Cheese Sportsman Steaks

1.25-1.5 lb ground sirloin
1/4 large sweet onion, finely diced
2 cloves garlic, minced
2-3 Tbsp Dale's seasoning (I used reduced sodium)
2-3 Tbsp Worcestershire sauce (reduced sodium, again)
Salt, pepper, and burger seasoning of your choice, to taste
Bleu cheese crumbles (I used reduced fat)

Combine all ingredients except for bleu cheese and allow to marinate in the fridge for at least 30 minutes.

Form into four patties.  Grill (or cook in large skillet) until done to your liking.

Top each patty with bleu cheese crumbles, and cover for 2 minutes,  or until cheese is melty.  Serve immediately.  Enjoy!

Makes 4 servings.

Jalapeno Cheddar Corn Muffins

Looking for the perfect bread to go with your soup or chili?  Look no further!  These muffins are quick, a little spicy, and very cheesy!  One thing you won't find in this recipe is the usual butter or oil.  Cream style corn is used instead.  Reduced fat cheddar cuts down on the calorie count as well.  Give these a try - they ARE as good as they look!

Jalapeno Cheddar Corn Muffins

2 cups corn meal mix

8.5 oz can cream style corn

4.5 oz can chopped green chilies

1 jalapeno pepper

1 cup extra sharp cheddar, freshly shredded (reduced fat, if desired)

1 egg

Preheat oven to 400.  Spray muffin pan with non-stick cooking spray.  Shred cheddar and dice jalapeno.  Remove seeds from pepper if you prefer a mild flavor, and leave them in if you're feeling spicy (yes, I have a pink knife... and it is awesome).

In a large bowl, combine corn, chilies, and egg.  

Stir in cheese and jalapeno.

Pour corn meal mix into second large bowl.  Add the wet ingredients to the corn meal.  Stir gently until just combined; over mixing will cause muffins to be tough.

Fill muffin pan.

Bake 20 minutes.  Allow to cool for 5 minutes.  These are great served with soup or chili.  

Enjoy!

Loaded Baked Potato Soup

Hello from Nashville!  Today a rain-soaked morning turned into one of those perfect early fall days that I've been waiting for all summer.  A high of only 75?  I'll take it!  It's been a great day to watch the Vols win and eat some Loaded Baked Potato Soup from the crock pot!  This is a lightened-up version of a traditional potato soup.  I know, it doesn't look light, does it?  But check me out...

Traditional Potato Soup:  Creamy consistency and flavor from cream, butter, and/or evaporated milk.  Piled high with cheddar, bacon, and sour cream.  High fat, high calorie, you get the idea.

My Version:  Flavor from onion, garlic, and replacing water with low cal but flavorful chicken broth.  Creamy consistency from using Yukon gold potatoes rather than russet, from mashing potatoes using a hand masher, and from using fat free half and half.  Garnished with center cut lean bacon, a sprinkle of low fat cheddar, low fat sour cream, and chives.

Try it!  You'll never believe it's figure-friendly!

Loaded Baked Potato Soup

4 lbs potatoes (I used Yukon gold)

1 large onion 

3 cloves garlic

28 oz chicken broth

2 cups half and half (I used fat free)

salt and pepper, to taste

Peel and dice potatoes and add to slow cooker.  Top with diced onion and garlic.  

Add chicken broth.  The broth will not quite cover the potatoes.  Add salt and pepper.  Cook on low for 7-8 hours or high for 4 hours.  

Mash potatoes with hand masher (not completely - you still want some potato chunks in there).

Then add half and half.

Cook another 20 minutes or until heated through.  Serve, topped with crumbled bacon, chives, shredded cheddar, and sour cream.  I served with Jalapeno Cheddar Corn Muffins.  Enjoy!

This recipe is adapted from thecountrycook.com.  Serves 8.