Spinach and Wild Mushroom Calzones

Spinach and Wild Mushroom Calzones

Ingredients

2/3 cup warm water
2 packets of splenda
1 envelope rapid rise active dry yeast
1 cup flour (prefereably bread flour), plus additional for rolling
1/2 cup whole wheat flour
1/2 t salt
1 medium onion
1/2 T dried oregano
1 T italian seasoning, divided
1 T of fresh garlic OR 1 t garlic powder
1/2 t pepper
3 cups wild mushrooms  (I used a cremini, shiitake, and oyster blend)
5 oz frozen spinach
1 cup part skim mozzarella cheese, shredded
6 T of tomato sauce (salt free), plus additional sauce for dipping

Additional ingredients/equipment: canola spray, a clean towel

Method:

Combine sugar, splenda, salt, yeast, bread flour, and whole wheat flour in a large bowl.  Pour in warm water, and mix.  Cover with a warm towel, and let rise for 35-45 minutes.

Meanwhile, spray a large saute pan with canola cooking spray.  Saute onion and oregano until soft.  Remove from pan, and set aside.

Add in mushrooms, 1/2 T italian seasoning, pepper, and garlic.  Cook 5 minutes. Add frozen spinach to the pan. Pour onions back into pan, cook until spinach is warm.

Divide dough into 4 equal pieces.  Flour surface. Roll each piece of dough into a 7in circle (or something resembling a circle). 

In a small bowl, mix 1/2 T italian seasoning and tomato sauce together. Add in additional salt, if desired.  Spread 1 1/2 T of tomato sauce over entire circle of dough.

Spread 1/4 c of cheese over each round of dough, on top of sauce.

Mound veggies on top of cheese.  Fold dough over and seal.

Repeat for remaining pieces of dough.

Transfer to a large baking sheet, sprayed and floured lightly with canola cooking spray.

Cover with a damp cloth and let rise for 30 minutes (this is a good time to preheat the oven--good way to utilize the heat)

Fill a large baking dish with water, and place on the bottom rack of oven.  On top oven, place calzones.

Bake at 400 degrees for 20 minutes, or until golden brown.

Serve with additional tomato sauce for dipping.  Ranch is also a very good option!

Serves 4

Enjoy!


Other Information

Inspired by Mushroom Calzones, from the Weight Watcher cookbook.

WW 6 pt+


All pictures are mine, so don't be a thief.

I am no way associated with Weight Watchers. All point values are unofficial, and are subject to human error.

Spinach and Gorgonzola Omelet

Spinach and Gorgonzola Omelet

Omelets are a great way to star the morning! Make yours with egg whites to cut down on fat.  The gorgozonla adds depth of flavor while the lemon zest adds something to "keep it interesting."  Enjoy!

Ingredients
4 egg whites
1 T almond/skim milk
canola cooking spray
1 tsp olive oil
1/4 cup reduced fat blue/gorgonzola cheese, crumbled
1/2 cup fresh chopped baby spinach
1 tsp fresh lemon zest
black pepper

Method
Spray skillet with canola cooking spray.  Place on medium heat and add olive oil. 

Meanwhile, beat egg whites and milk with a whisk.  Pour mixture into hot skillet, and reduce heat to medium-low.  Cook until almost set.

Sprinkle entire omelet with pepper.  Spread 1/2 of the cheese over one side of the omelet. Top with the baby spinach.  Sprinkle remaining gorgonzola, finishing with the lemon zest.

Fold omelet and serve immediately.

Other information
WW 4pt+

Legal Information
all photos are mine, so don't be a thief
recipe adapted from Spinach and Gorgonzola Eggwhites
**not sponsored by WW**

Thai Basil Meatballs w/ Sesame Veggie Stir-fry

Thai Basil Meatballs w/ Sesame Veggie Stir-fry

Ingredients
for the meatballs:
1/2 pound ground sirloin
1 Tablespoon all purpose flour
1 large egg
1 Tablespoon low sodium soy sauce
2 cloves garlic, minced
1/2 sweet bell pepper (red, yellow, or orange), diced fine
1/2 teaspoon of fish sauce
1 t hot sauce
6 basil leaves, chopped
1/2 lime, zested

for the sesame stir-fry:
2 cups frozen veggie mix (whatever you like)
1 cup baby bella mushrooms, sliced
1 cup shiitake mushrooms, sliced
1 T soy sauce
1 t toasted sesame oil
2 t ginger
1 clove garlic
red pepper flakes
4 torn basil leaves

Method
Preheat oven to 400.  Line a baking sheet with aluminum foil. Spray with cooking spray.

In a bowl, add all ingredients. Gently mix.

Portion out mixture, and form 8 meatballs.  Place on baking sheet.

Cook for 25 minutes, or until cooked through. 

Meanwhile, heat sesame oil in a large skillet.  Once heated,  add in frozen veggies and cooking until almost soft. Add in mushrooms, soy sauce, ginger, garlic, and red pepper flakes. Continue cooking until mushrooms are tender. Stir in basil and serve.

Serves 2.


Other Information
4 Thai Basil Meatballs WW 6pt+
1/2 Seseame Stir-fry WW 1pt+

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recipe based on health bent's thai basil beef balls

Quinoa Veggie Bean Burgers w. Goat Cheese

Quinoa Veggie Bean Burgers w. Goat Cheese

These were delicious! I must admit, I was a little nervous to try my hand at veggie burgers.  However, I knew the frozen ones couldn't be all that good for me. These are simple, easy, and full of nutritious & delicious veggies. Try em' out! You'll kick that frozen burger to the curb in no time.

My recipe uses pinto beans--mainly because that's what I had in my kitchen! Feel free to sub in black beans, if that's what you like! However, pinto beans are a micronutrient powerhouse. Beans are rich in folate (helps to form red blood cells), iron, potassium, zinc, copper, manganese & selenium. These nutrients are important, as they help maintain proper function of the immunue, cardiovascular, skeletal & nervous systems; regulating blood pressure; aiding in energy metabolism; and activating enzymes throughout the body.  Pinto beans (like most beans) are also a good source of protein and fiber.

Mushrooms are an excellent source of of potassium, which helps to lower blood pressure and reduces risk of stroke. One serving of mushrooms also provides a substantial amount of copper, a mineral that has cardiovascular protective qualities.  Additionally, mushrooms are a good source of riboflavin, niacin, and selenium.

Alright, let's start cookin', and more importantly, eating!

Ingredients

1 1/2 cups cooked quinoa

1 tsp sesame oil

1 T of white truffle oil (or olive oil)

1/2 cup of corn

15 oz pinto beans (dried & cooked OR if using canned, be sure to drain and rinse them!)

1/2 cup of panko bread crumbs (and more as needed)

6 baby bella mushrooms, finely chopped

1 onion

generous handful of baby spinach, finely chopped

3 cloves of garlic, minced

1 tsp cayenne (omit or add more according to your tastes)

2 tsp low sodium soy sauce

1 1/2 tsp ground ginger

6 oz goat cheese (I used Silver Goat )

Light wheat hamburger buns or sandwich thins (used Kroger brand)

additional burger fixins

Method

Preheat oven to 400. Line a baking sheet with aluminum foil & lightly grease with cooking spray.

Cook quinoa according to package instructions.

Pour beans into a large bowl (and yes, I do own other bowls. I just like pink!). Take a fork and smash the beans to break them down as much as possible. If you want to dirty up another dish, you can use a food processor!

Chop up all veggies (or use a food processor). Add while truffle oil and soy sauce into a skillet. Saute veggies until cooked, but not mushy.  Add to bowl with beans and mix.

Add garlic and all spices. Fold in quinoa and the panko. Drizzle in the sesame oil.  Mix. If mixture is a little too wet, add in a little more panko.

Form into 6 patties.  Bake for 20 minutes. Give additional time if needed. 

Place on buns/sandwich thins. Top with goat cheese and you favorite toppings. This is really good w/ spicy brown mustard :)

Enjoy!

Serves 6.  If you aren't feeding 6 people, just stick em' in the freezer!

Other information

WW 10pt+ (includes cheese & bun)

without bun WW 8pt+

without cheese, with bun WW 8 pt+

with cheese, without bun WW 8 pt+

without bun or cheese, WW 6 pt+

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pinto bean health benefits

mushroom health benefits

Burger based on Bake Your Day Quinoa Burgers and Glow Green Girl's Healthy Quinoa Mushroom Burgers

All photos are mine, so don't be a thief.



Butternut Squash Risotto

Butternut Squash Risotto

This recipe is delicious! It is based off of Skinny Taste's Butternut Squash Risotto.  I made some changes based on my personal tastes. I used this as a side dish, but you can easily have it as a main course!

Butternut squash is a nutritional powerhouse! Did you know that just 1 cup of butternut squash provides 457% of the recommended dietary alloance for vitamin A? Vitamin A is important for vision health, cell function, bone growth, and healthy cell reproduction/function. Butternut squash is also super low in calories. Here's a breakdown: 82 calories per 1 cup, and NO FAT.

Enjoy this healthy alternative! Happy eating, friends!

Ingredients
1 cup arborio rice
1 butternut squash, baked & pureed
1 tsp olive oil
1/2 white onion, chopped fine
7 sage leaves, torn/sliced
2 garlic cloves
1 T light butter
3 cups sodium free chicken broth (made mine with water + powdered sf chix broth)
1/2 c parmesan cheese, grated
freshly ground pepper
salt

Method
1.  Preheat oven to 425. Wash and slice butternut squash in half. Drizzle with olive oil. Roast for 50 minutes, or until tender.  Scrap flesh out and puree. I have found the squash blends easier with a little of the chicken broth added.

2. In a medium sauce pan, warm chicken broth and squash puree.  Set aside.

3. In a skillet, melt butter. Add onion and saute.  Pour in risotto and cook until golden and coated with butter.

4. Add in a ladle of the squash stock to the risotto, and stir until it is absorbed. Add salt & pepper to taste.  Continue to add squash stock one ladleful at a time. You will need to stir consistently. Stirring will make the risotto creamy and scrumptious!

5. Continue this process until all of the stock has been used. This will take about 30 minutes total.  Add in sage.

6. Once all liquid is absorbed, and the risotto is creamy, add in the parmesan cheese.

7. Remove from heat. Serve & eat!

Serves 6 (as a side dish)

Other information
WW 5pt+


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Base recipe Skinny Taste's Butternut Squash Risotto
butternut squash health benefits

Medeterranean Veggie Penne w/ Herbed Goat Cheese

Medeterranean Veggie Penne with Herbed Goat Cheese

Recently I received a request to do something with goat cheese. Thus, I decided to try my hand at something that was not only ridiculously tasty (and healthy), but also FAST.  This meal can be made in under 30 minutes!

Lately I've veered away from my nutritional talks. Not today, because you're about to get one! School is in session. Don't worry, there's not a quiz at the end! Let's talk about the health benefits of goat cheese.

Goat cheese is:
1) low in calories
2) low in sodium
3) good for those who are lactose intolerant
4) low in fat and cholesterol
5) full of vitamins D, K, B riboflavin, phosphorous, thiamine, and niacin
6) contains protein.

Alright, that's enough tomfoolery for one post. Let's get cookin'!
Ingredients
1/2 cup whole wheat penne pasta
1 small red bell pepper (or a bunch of small sweet peppers), seeded & cut into bite-size chunks
1 small zucchini, cut into bit size slices
1/4 cup of canned artichoke hearts, chopped
12 cherry/grape tomatoes
1 tsp olive oil
freshly ground black pepper, to taste
salt, to taste
1 oz herbed goat cheese (I used Silver Goat brand)
2 tsp italian seasoning

for the dressing:
2 tsp balsamic vinegar
2 tsp lemon juice
1/2 tsp garlic
1 tsp torn fresh basil

Method
1. Put a pot of water on to boil and preheat the broiler to high. Cook the pasta according to the package directions.

2.  Cut up all veggies. Arrange the bell pepper, zucchini, tomatoes, and artichoke hearts on a baking sheet lined with aluminum foil.  Drizzle with olive oil and italian seasoning. Toss with hands. You can use a spoon, but it's not as fun.  Season with salt & pepper, to taste.

3.  Broil for 5-10 minutes, stir/turn pieces over, and continue to broil for another 5-10 minutes* (time will depend on how tender and much color you like on your veggies)

4. When penne is cooked, drain well.  In a mixing bowl beat together the dressing ingredients.  Stir in pasta.

5. Add veggies to mixing bowl with pasta and dressing.

6. Crumble in goat cheese, and gently mix.

7. Garnish with basil and serve.

Need meat?? This dish is fantastic with a sliced grilled chicken breast, or some variety of sausage!
Other tasty veggies to try: olives, asparagus, squash, mushrooms

Makes 1 large serving! Feeding a crowd? Just double, triple, etc the portion :)

Other Information
WW 7pt+

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What are the Health Benefits of Eating Goat Cheese?
Recipe inspired from Eat Smart, Lose Weight (Parragon Publishing Book, 2005), pg. 74.
Photos are mine, so don't be a thief.