Whole Wheat Pizza Dough and Breadsticks

Contributed by Connie Lancaster

2 1/4 cups hot water
1 tsp salt
1 Tbsp instant yeast
5-6 cups whole wheat flour
1-2 Tbsp Dough Enhancer

In mixing bowl, place the hot water, satl, dough enhancer and about half of the flour.  Add yeast.  Mix until smooth.  Continue adding flour until a stiff dough is formed.  Knead on low speed until smooth and elastic, about 10 minutes.  Place in a large lightly greased bowl and let rise until light.  Punch dough down, then separate into 2 portions.  Pick up the dough and place your fists under the ball of dough.  Gently stretch the dough with the back of your fists.  Work dough on outer edges to stretch to a large circle or cookie sheet (for bread sticks)  When it's 2 inches larger than the pan, place dough on a pan sprayed with cooking spray or sprinkled with cornmeal.  Let rest while you preheat the oven to 450.  Pre-bake the crust for about 5 minutes before coating with toppings.

For the bread sticks, I spread the dough in a cookie sheet and spray with butter flavored Pam.  Then I sprinkle with salt, oregano, garlic, Italian seasoning and a small amount of Parmesan cheese and/or mozzarella cheese.  I cut the dough into strips before baking with a pizza cutter.  Bake for 10-15 minutes or until done.

For the pizza sauce or dipping bread sticks, I make a sauce of :
1 can tomato sauce
1 tsp Italian Seasoning
1 tsp garlic
1 tsp oregano

Roasted Portabello Mozzarella 'Pizza"

Contributed by Karen Johnson

Ingredients
2 portobello mushroom caps, gills removed
2 teaspoons fresh garlic, chopped fine
1 tablespoon extra-virgin olive oil
3 teaspoons dried oregano
1 cup sun-dried tomatoes
2 ounces part-skim mozzarella cheese
1 teaspoon ground black pepper

Instructions
Preheat toaster oven to 450°F. Using a small spoon, gently remove the dark gills from the underside of the mushroom caps. Rub oil, garlic, and oregano over flat surface. Layer on sun-dried tomatoes. (If using tomatoes packed in oil, reduce amount of olive oil used per mushroom by half.) Season with pepper. Layer on cheese and bake until cheese melts and mushroom softens, about 5 minutes.

Nutritional Information:
481.31 calories
23.3 g sugar
37.29 total fat (9.28 g sat, 28.01 g mono)
30.37 mg cholesterol
40.8 g carbohydrate
25.93 g protein
9.2 g fiber

Emeril's Sauteed Halibut With Zucchini 'Pasta'

Contributed by Melissa Veigel

There is no actual pasta in the recipe — but you might just be fooled when you look at it.The zucchini is cut to resemble pasta.

Ingredients
2 pounds medium zucchini (about 4), ends trimmed
12 ounces halibut, cut into 1-inch cubes
Emeril's Original Essence (available in stores or recipe follows***)
1 tablespoon olive oil
2 tablespoons extra-virgin olive oil
1 tablespoon garlic, minced
1 teaspoon red pepper flakes
Pinch lemon zest, finely grated
2 tablespoons green onions, thinly sliced
1 tablespoon dry white wine (I don't use)
3/4 cup shrimp stock  (I substitute chicken)
1 cup tomatoes, chopped, peeled and seeded
2 tablespoons pine nuts, lightly toasted (optional)
3 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup Parmigiano-Reggiano (freshly grated), garnish

Cooking Directions
Using a mandolin or a heavy sharp knife, slice the zucchini lengthwise into very thin strips, like pasta. Discard the center seedy pieces and separate the slices. (I like to use the slicer side of my cheese grater.)

Season the halibut lightly on both sides with Emeril's Essence.

In a large skillet, heat the olive oil over medium-high heat. Add the halibut and cook until just cooked through, 1 1/2 to 2 minutes per side. Remove from the heat.

In a large skillet, heat the extra virgin olive oil over high heat. Add the garlic, red pepper flakes, and lemon zest, and cook, stirring, until fragrant, 30 seconds. Add the zucchini and green onions and cook, tossing, until the zucchini is just barley wilted, about 3 minutes. Add the white wine and bring to a boil. Add the stock and bring to a simmer while tossing. Add the tomatoes and remove from heat. Add the herbs and pine nuts and toss again. Season with salt and pepper to taste.

Divide the zucchini 'pasta' among 4 shallow pasta bowls or large plates. Arrange the fish on top and sprinkle each portion with 2 tablespoons of the cheese. Serve immediately.

282 Calories Per Serving 11 Grams of Carbohydrates Per Serving

Recipe courtesy of Emeril Lagasse, © 2004.

***Emeril's Essence

Ingredients

5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablspoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

Directions

1. Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.

Lasagne

(Contributed by Connie Lancaster)

 I LOVE this recipe!

Ingredients:
1 pound lean hamburger
1 medium onion, chopped
1 clove garlic, pressed
1 can (16 ounces) whole tomatoes
1 can (15 ounces) tomato sauce
2 tablespoons dried parsley flakes
1 teaspoon honey
1 teaspoon dried basil leaves
1/2 teaspoon salt
9 whole wheat lasagna noodles
8 oz low fat ricotta cheese
8 oz fat free cottage cheese
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley flakes
1 1/2 teaspoons salt
1 1/2 teaspoons dried oregano leaves
1 cup low fat shredded mozzarella cheese

Cook and stir hamburger, onion and garlic until brown; drain.  Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, honey, basil and 1/2 teaspoon salt.  Heat to boiling, stirring occasionally; reduce heat.  Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour.

Cook noodles.  Reserve 1/2 cup of the sauce mixture.  Mix ricotta, cottage cheese, 1/4 cup Parmesan cheese, 1 tablespoon parsley, 1 1/2 teaspoons salt and the oregano.  Layer 1/3 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 13 x 9 x 2 inches.  Repeat 2 times.  Spoon reserved sauce mixture onto top;  Sprinkle lightly with parmesan cheese.  Cook uncovered in 350 oven for 45 minutes.  Let stand 15 minutes before cutting.

Spinach, Artichoke and Chicken Penne

(Contributed by Sade Phillips)

This recipe reminds me of spinach dip, which is probably why I love it so much!! It is a Rachel Ray recipe.  I know there is butter in it, but I use it for some of my 100 calories besides it makes a whole casserole and it’s not just in one serving.  I also think it is totally worth it!!

1 pound whole wheat penne (buy this in bulk at Winco)
3/4 pound boneless, skinless chicken breast
1 Bay leaf
1 tbsp olive oil
2Tbsp butter
1 onion, finely chopped
3 to 4 garlic cloves, finely chopped
2 slightly rounded whole wheat flour
1 C. chicken stock
1 C. Skim milk
1 C. fat free mozzarella cheese
1 10 oz box chopped frozen spinach, defrosted, wrung dry and separated
1 14oz can artichoke hearts in water, drained well and chopped

Parmesan cheese, I use the can kind and I JUST sprinkle it!! If you don't want to add it you don't have to!
Cook pasta until al dente, while pasta is cooking poach the chicken.  Place chicken in small pan and add water to top of meat but do not cover completely.  Add bay leaf and bring to boil, reduce heat and gently simmer to cook through 10-12 minutes.  Shred meat into small pieces.

Heat up the olive oil in large skillet.  Put the onions and garlic, season with salt and pepper if you want and cook 8-10 minutes.  Make a hole in the middle of the onions and garlic and put the butter in and let
it completely melt.  Then sprinkle the flour and stir for 1 min. Then add the chicken stock and stir for 1 min. Then add the milk.  The sauce will thicken in a couple of min. on low heat.  Add the spinach and artichokes and heat through.  Add the pasta with sauce and chicken.  Put the Italian cheese on and some parmesan cheese.  You can eat it like this or I like to put it under the broiler on high just until the cheesy gets bubbly and brown.

Fettuccini Alfredo

(Submitted by Connie Lancaster)

This is a dish we all loved.  I made home-made whole wheat noodles to go in it. **The recipe for the noodles and the Almondaise are also included under “Miscellaneous**.  I also added steamed cauliflower along with the broccoli.

14 oz whole wheat fettuccine or egg noodles
1 large crown broccoli, chopped into bite size pieces
1 cup Almondaise
2 t sea salt
1/4 c nutritional yeast flakes
2 T onion
1/2 t garlic powder, or to taste
3 T parsley
2 t raw apple cider vinegar
2 t honey
1/2 c water, or more, depending on thickness of the Almondaise

Bring a 4 quart pot of water to rolling boil.  Add pasta and stir to separate.  Return to boil.

Meanwhile, steam broccoli (and cauliflower if used)

In a large bowl, whisk together remaining ingredients until very well blended.

Strain pasta and add to bowl of sauce.  Add broccoli and cauliflower.  Stir gently until all the noodles are coated.  If sauce becomes too thick, simply thin with additional water until desired creaminess is reached.  Serve immediately.  Sauce will continue to thicken upon standing.

We all loved this recipe.  It's fun to try new things that everyone wants more of (especially when it's healthy!)