Pizza Mini Meatloaves

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My husband (Erin’s) has been undergoing chemotherapy treatments for Hodgekin’s Lymphoma. He’s actually doing really well on the treatments so far and has only had minor side-effects, thank God! I pray it continues to go so smoothly. Since he was diagnosed, our family and friends have been amazing and have helped us in so many ways, including filling our freezer with meals. You wouldn’t think home-cooked meals would be that big a deal but, let me tell you, there are days when opening the freezer and choosing a meal to heat up the next day saves a lot of stress and energy. Especially on days he has chemo, it’s nice to be able to come home and heat up a good supper.

Do you ever send meals to family and friends who are ill or having surgery? If so, what do you usually make? I have several go-to recipes to use in these situations but one of my favorites is these Pizza Mini Meatloaves. For starters, they are a recipe everyone will like… what’s not to love about pizza?! They are also the perfect freezer meal because you can freeze them individually rather than in one big pan, like a casserole. The good thing about freezing them individually is that a person can choose to thaw and reheat them all or just a few at a time. Great for lunch for one person or for a family meal! When I make these at home, they rarely make it to the freezer though. My family gobbles them up! -Erin

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Pizza Mini Meatloaves

Pizza Mini Meatloaves

Ingredients

  • 1 lb. turkey sweet Italian sausage links, casings removed (I used Honeysuckle White.)
  • 1 lb. 99% fat-free ground turkey breast
  • 1 c. finely chopped bell peppers – about 2 small peppers (I use my food processor.)
  • ½ c. finely chopped onion
  • 2 tsp. Italian seasoning blend
  • 1 tsp. garlic powder
  • ½ tsp to 1 tsp. crushed red pepper flakes
  • 1 tsp. salt
  • 1 beaten egg
  • ¾ c. seasoned bread crumbs (I use Progresso Garlic & Herb.)
  • ¾ c. jarred pizza sauce (plus more for serving, if desired)
  • 1 c. shredded low-moisture part-skim mozzarella cheese
  • 12 pepperoni slices (I use Hormel.)
  • Nonstick cooking spray

Instructions

  1. Preheat the oven to 350°F. Spray a 12-tin muffin pan with nonstick cooking spray; set aside.
  2. Combine turkey sausage, ground turkey breast, bell peppers, onion, Italian seasoning, garlic powder, crushed red pepper, salt and beaten egg until well incorporated.
  3. Stir in seasoned bread crumbs until just combined. Do not overwork the mixture.
  4. Fill the muffin tins with the mixture, dispersing it evenly.
  5. Bake in the preheated oven for 30 minutes.
  6. Remove from the oven and top each with 1 Tablespoon pizza sauce.
  7. Sprinkle the mini meatloaves evenly with shredded cheese and top each one with a slice of pepperoni.
  8. Return to the oven and continue to cook for 5 to 10 more minutes, until the cheese is melted and the internal temperature is 165°F with a meat thermometer.
  9. To freeze individually, remove them from the muffin tin and place on a wax paper lined cookie sheet. Freeze for several hours. Wrap each frozen mini meatloaf in plastic wrap and transfer to a freezer baggie or storage container before returning them to the freezer.

Notes

WW Freestyle info:  This makes 12 servings.  One serving is 4 SmartPoints.  Two servings is 9 SmartPoints with regular pepperoni or 8 SmartPoints with turkey pepperoni.

https://foursistersdish.com/2019/10/15/pizza-mini-meatloaves/

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Country White Bread

We are finally starting to show some signs of fall here in our neck of the woods.  Our patience with the heat has finally been rewarded as the temps have finally dipped into the 60s – I might as well break out my blankets and firewood!  I don’t know about you, but cooler weather always makes me want to bake!  I love baking fresh bread, but until I figured out the right recipe, I wasn’t always successful.  I won’t say any recipe for bread is fail-proof, but if you follow my hints here, you’ll be able to claim some bread baking success for yourself.  I highly recommend baking this recipe when you have people to share it with, otherwise you may end up suffering an extra full belly and carb overload.  ~Tracy

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Ingredients:

~½ cup warm water (you can use a thermometer to make sure it’s around the 100-110 degree mark)

~2 packets quick acting yeast (I use Fleishmann’s Rapid Rise)

~1 tsp. granulated sugar

~1 ½ c. whole milk (also warmed to around 100 – 110 degrees)

~7 T. melted butter, cooled to room temperature

~1 ½ t. honey

~2 egg yolks, preferably from large eggs (reserve one of the egg white to use as a wash for loaf tops)

~5 to 6 cups all-purpose flour

~1 T. salt

  1.  Butter two 9 x 5 loaf pans and set aside.
  2.  Add yeast and sugar to warm water.  I’ve discovered the best way to keep your water warm so that the yeast can work its magic is to set the bowl on a warm heating pad.  Use a metal or glass bowl to better conduct the warmth.  Allow the yeast/water mixture to sit for around 5 minutes.
  3. It’s best to use an electric stand mixer with a dough hook for breads.  If you don’t have a stand mixer many electric hand mixers also come with a dough hook attachment.
  4. Warm the bowl of your stand mixer by running the outside/bottom of the bowl under warm water for a few minutes.  Add your yeast mixture, warm milk, butter, and honey to the bowl.  Mix until blended.
  5. Add egg yolks, 3 ½ cups of the flour, and the salt.  Mix on low speed for 5 minutes.
  6. Leave your mixer on low and add 2 more cups of flour.  You can then raise your mixer speed to medium.
  7. Slowly add the rest of the flour until the dough no longer sticks to the sides of the bowl.  It will still be a tad sticky but should begin to form a ball in the middle of your bowl.  Remember, you can always add more flour, but you can’t take it out, so add slowly.
  8. Knead the mixture on medium speed for 8 minutes (I recommend setting a timer).  You can add a few more sprinkles of flour as necessary.
  9. Dump the dough onto a floured surface and knead by hand (folding the dough over onto itself) for another minute or two.
  10. Place the bowl into a large buttered bowl.  Using a metal or glass bowl is recommended.  Cover the bowl with a thin damp towel (such as a tea towel) and place it in a warm location.  I have found that setting the bowl on your warm heating pad works best.  Remember to make sure your heating pad doesn’t automatically turn itself off after a few minutes like mine does.
  11. Leave the bread to rise in the bowl for approximately 1 hour until it seem to be about double in size.
  12. Remove the dough from the bowl and divide it in half.  I simply cut down the middle of it with a knife.
  13. Put each half in a prepared loaf pan.  Cover again with the damp towel.  Place the pans back on the heating pad and allow to rise once more until they have approximately doubled in volume.
  14. Gently beat one of the egg whites that you reserved earlier and very lightly brush the top of the loaves with egg white.
  15. Place the pans in the center of an oven preheated to 350 degrees.
  16. Bake until the loaves are golden brown – about 40 to 45 minutes.
  17. Turn out of pans and allow to cool before slicing – if you can wait that long, but I never can.
    Country White Bread

    Country White Bread

    Ingredients

    • ½ cup warm water (you can use a thermometer to make sure it’s around the 100-100 degree mark)
    • 2 packets quick acting yeast (I use Fleishmann’s Rapid Rise)
    • 1 tsp. granulated sugar
    • 1 ½ c. whole milk (also warned to around 100 – 110 degrees)
    • 7 T. melted butter, cooled to room temperature
    • 1 ½ t. honey
    • 2 egg yolks, preferably from large eggs (reserve one of the egg white to use as a wash for loaf tops)
    • 5 to 6 cups all-purpose flour
    • 1 T. salt

    Instructions

    1. Butter two 9 x 5 loaf pans and set aside.
    2. Add yeast and sugar to warm water. I’ve discovered the best way to keep your water warm so that the yeast can work its magic is to set the bowl on a warm heating pad. Use a metal or glass bowl to better conduct the warmth. Allow the yeast/water mixture to sit for around 5 minutes.
    3. It’s best to use an electric stand mixer with a dough hook for breads. If you don’t have a stand mixer many electric hand mixers also come with a dough hook attachment.
    4. Warm the bowl of your stand mixer by running the outside/bottom of the bowl under warm water for a few minutes. Add your yeast mixture, warm milk, butter, and honey to the bowl. Mix until blended.
    5. Add egg yolks, 3 ½ cups of the flour, and the salt. Mix on low speed for 5 minutes.
    6. Leave your mixer on low and add 2 more cups of flour. You can then raise your mixer speed to medium.
    7. Slowly add the rest of the flour until the dough no longer sticks to the sides of the bowl. It will still be a tad sticky but should begin to form a ball in the middle of your bowl. Remember, you can always add more flour, but you can’t take it out, so add slowly.
    8. Knead the mixture on medium speed for 8 minutes (I recommend setting a timer). You can add a few more sprinkles of flour as necessary.
    9. Dump the dough onto a floured surface and knead by hand (folding the dough over onto itself) for another minute or two.
    https://foursistersdish.com/2019/10/03/country-white-bread/

Italian Vegetable Soup

This soup happened on a Sunday when I was looking for something to accompany our simple chicken breast supper.  I had a lot of random veggies in the fridge that needed to be used before the work-week started. Why?  We all know once Monday rolls around nobody is getting any real cooking done, and veggies left in the crisper are going to their graves. I decided I might as well use everything I had and turn it into a soup that I could have for lunch all week at work.

That Sunday afternoon, this Italian Vegetable Soup was born, and it’s become one of my favorite soups to make since then.  I make it often.  It’s delicious all by itself (and zero SmartPoints on WW, by the way!) but, if you really want to kick it up a notch, add some parmesan and croutons.  Yes, please!  When I want it as more of a main dish, I toss in some pre-cooked turkey sausage (sliced links or crumbles either one are perfect).  You see why I like this soup… so customizable and flavorful!   ~Erin

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Ingredients:

  • 1 large onion, diced
  • 1 medium bell pepper, diced
  • 1 c. finely diced carrots
  • 3 ribs celery, diced
  • 1 T. olive oil
  • 3-4 cloves garlic, minced
  • 4 medium zucchini, cut into bite-sized pieces
  • 2 T. Italian seasoning
  • 1-2 tsp. crushed red pepper
  • 1 tsp. salt
  • 2 cans (14.5 oz. each) fire roasted tomatoes
  • 6 c. chicken broth
  • Optional toppings:  parmesan cheese, croutons, precooked sausage (sliced links or crumbled)

Heat olive oil over medium heat in a large stock pot.  Sauté onion, bell pepper, carrots, and celery for a few minutes until onions are translucent and veggies are tender.

Add garlic and cook until fragrant, a minute or two.

Add zucchini and seasonings; cook for a few minutes, stirring occasionally.

Add tomatoes and broth and simmer until zucchini is tender to your preference.

WW Info.:  This recipe makes approximately 10 cups.  Each 1-cup serving is zero SmartPoints on the Freestyle plan.  Be sure to add points for any additional toppings.

Italian Vegetable Soup

Italian Vegetable Soup

Ingredients

  • 1 large onion, diced
  • 1 medium bell pepper, diced
  • 1 c. finely diced carrots
  • 3 ribs celery, diced
  • 1 T. olive oil
  • 3-4 cloves garlic, minced
  • 4 medium zucchini, cut into bite-sized pieces
  • 2 T. Italian seasoning
  • 1-2 tsp. crushed red pepper
  • 1 tsp. salt
  • 2 cans (14.5 oz. each) fire roasted tomatoes
  • 6 c. chicken broth
  • Optional toppings: parmesan cheese, croutons, precooked sausage (sliced links or crumbled)

Instructions

  1. Heat olive oil over medium heat in a large stock pot. Sauté onion, bell pepper, carrots, and celery for a few minutes until onions are translucent and veggies are tender.
  2. Add garlic and cook until fragrant, a minute or two.
  3. Add zucchini and seasonings; cook for a few minutes, stirring occasionally.
  4. Add tomatoes and broth and simmer until zucchini is tender to your preference.

Notes

WW Freestyle Info.:  This recipe makes approximately 10 cups.  Each 1-cup serving is zero SmartPoints.  Be sure to add points for any additional toppings.

https://foursistersdish.com/2019/09/17/italian-vegetable-soup/

Orange Ginger Beef

As a teacher and busy mom, I don’t have time to cook all evening.  There are papers to grade and kids who need help with homework.  So, now that school has started back, I’m all about meals I can prepare in a short period of time.  This Orange Beef is one of my favorite week-night meals.  It can be on the table in less than 30 minutes… really more like 15, including the time it takes to slice the steak.  Plus, the Asian flavors hit the spot on a night I’m tempted to pick up Chinese take-out on the way home from work.  Fake-out take-out at its best!  ~Erin

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  • 1 lb. New York strip steaks, trimmed and cut into small strips
  • 3 thinly sliced scallions
  • 2 tsp. ginger paste
  • Zest of half a navel orange
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ T. canola or vegetable oil
  • ½ T. sesame oil
  • 2 T. packed brown sugar
  • 1 tsp. corn starch
  • 2 T. water
  • ¼ c. fresh squeezed orange juice
  • 1 T. unfiltered apple cider vinegar
  • 2 T. low-sodium soy sauce
  • Optional: crushed red pepper flakes, additional sliced scallions; for garnish
  • Prepared rice or cauliflower rice*, for serving

In a medium bowl, mix beef strips with thinly sliced scallions, ginger paste, orange zest, and salt and pepper until evenly coated.

Heat canola and sesame oil together in a large skillet over medium high heat.

When the skillet is very hot, add the beef and cook for about 5 minutes, turning occasionally.

In a small bowl, whisk together the brown sugar with the corn starch.  Once combined, whisk in the water, fresh-squeezed orange juice, apple cider vinegar, and soy sauce.

Add the mixture to the skillet with the beef; simmer on medium high until thickened, 2-3 minutes, stirring occasionally.

Serve over rice or cauliflower rice; garnish with crushed red pepper flakes and sliced scallions, if desired.

*I find cauliflower rice to have the best flavor when sautéed in a nonstick skillet, using a few sprays of nonstick cooking spray.  Keep the lid on until it thaws, if using frozen.

WW Freestyle Info.:  This recipe makes 4 servings.  Each serving is 10 SmartPoints, not including rice.

Orange Ginger Beef

Orange Ginger Beef

This fake-out take-out Orange Ginger Beef is ready in minutes.  10 SmartPoints on WW Freestyle.

Ingredients

  • 1 lb. New York strip steaks, trimmed and cut into small strips
  • 3 thinly sliced scallions
  • 2 tsp. ginger paste
  • Zest of half a navel orange
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ T. canola or vegetable oil
  • ½ T. sesame oil
  • 2 T. packed brown sugar
  • 1 tsp. corn starch
  • 2 T. water
  • ¼ c. fresh squeezed orange juice
  • 1 T. unfiltered apple cider vinegar
  • 2 T. low-sodium soy sauce
  • Optional: crushed red pepper flakes, additional sliced scallions; for garnish
  • Prepared rice or cauliflower rice*, for serving

Instructions

  1. In a medium bowl, mix beef strips with thinly sliced scallions, ginger paste, orange zest, and salt and pepper until evenly coated.
  2. Heat canola and sesame oil together in a large skillet over medium high heat.
  3. When the skillet is very hot, add the beef and cook for about 5 minutes, turning occasionally.
  4. In a small bowl, whisk together the brown sugar with the corn starch. Once combined, whisk in the water, fresh-squeezed orange juice, apple cider vinegar, and soy sauce.
  5. Add the mixture to the skillet with the beef; simmer on medium high until thickened, 2-3 minutes, stirring occasionally.
  6. Serve over rice or cauliflower rice; garnish with crushed red pepper flakes and sliced scallions, if desired.

Notes

*I find cauliflower rice to have the best flavor when sautéed in a nonstick skillet, using a few sprays of nonstick cooking spray.  Keep the lid on until it thaws, if using frozen.

WW Freestyle Info.:  This recipe makes 4 servings.  Each serving is 10 SmartPoints, not including rice.

https://foursistersdish.com/2019/09/03/orange-ginger-beef/

Mexican Street Corn Salad

Mexican street corn (elote) is all the rage.   It’s basically been the epitome of summer cuisine this year. Everywhere I turn, it’s offered. Restaurants, farmers markets, food trucks — you name it. For those of you that have not been introduced to it yet, you have been missing out.  It combines a wild variety of Tex-Mex flavors to transport you to another not-so-far-away land…hopefully one that includes a beach. ☺

Anything that is this popular and all the buzz must be sticking around.  This salad (off the cob) version is equally spectacular. I scribbled down this recipe one day on my lunch break and knew I had to make it soon.  When I mixed this together, even I was surprised how good it was. It has all the flavor you want in traditional street corn plus some tasty twists of my own.  Try it while corn season is HOT!!  ~Kathy

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Salad Ingredients:

  • 6 ears of corn, husks and silks removed; cooked and cut off the cob (about 4.5 cups of corn depending on size of ears)
  • 2 T. cilantro, chopped
  • 1 to 2 T. jalapeno, finely chopped (seeds and ribs removed)
  • 1/4 c. red onion, finely chopped
  • ¾ c. queso fresco, crumbled fine

Sauce Ingredients:

  • 1/3 c. light miracle whip
  • 1/4 c. plain non-fat Greek yogurt*
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1 T. lime juice, freshly squeezed
  • 1/2 tsp. lime zest
  • salt & pepper to taste

Combine sauce ingredients in a small bowl.  Mix well and set aside.

In a medium sized mixing bowl, combine salad ingredients, except cheese.  Stir in sauce ingredients.  Add cheese, fold together and serve.

WW Info.:  Makes 6 one-cup servings at just 2 points each.

*May use low fat sour cream instead of non-fat Greek yogurt; it’s 3 points per cup with this substitution.

Mexican Street Corn Salad

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Mexican Street Corn Salad

Ingredients

    Salad Ingredients:
  • 6 ears of corn, husks and silks removed; cooked and cut off the cob (about 4.5 cups of corn depending on size of ears)
  • 2 T. cilantro, chopped
  • 1 to 2 T. jalapeno, finely chopped (seeds and ribs removed)
  • 1/4 c. red onion, finely chopped
  • ¾ c. queso fresco, crumbled fine
    Sauce:
  • 1/3 c. light miracle whip
  • 1/4 c. plain non-fat Greek yogurt*
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1 T. lime juice, freshly squeezed
  • 1/2 tsp. lime zest
  • salt & pepper to taste

Instructions

  1. Combine sauce ingredients in a small bowl. Mix well and set aside.
  2. In a medium sized mixing bowl, combine salad ingredients, except cheese.
  3. Stir in sauce ingredients.
  4. Add cheese, fold together, and serve.

Notes

WW Info.:  Makes 6 one-cup servings at just 2 points each. 

*May use low fat sour cream instead of non-fat Greek yogurt; it’s 3 points per cup with this substitution.


https://foursistersdish.com/2019/08/27/mexican-street-corn-salad/

Spicy Air Fried Chickpeas

All the Christmas in July talk had me craving my Chistmas snacks.  For the last several Christmases my friend Kena has gifted us a large bag of her spicy pretzels.  They are so good and I look forward to her gift of them every year (are you reading this Kena?)!  They have the perfect combination of a salty crunch with a bit of spice to them.  The ONLY negative is that the pretzel recipe has a pretty significant about of oil in the ingredients.  I am a snacker, and often find myself looking for something to munch on.  These chickpeas satisfy my craving for that spicy crunch, but keep the snack on the healthier side  – and they let me keep looking forward to Kena’s Christmas pretzels! ~Tracy

chickpeas

Ingredients:

  • 1 15 oz. can chickpeas, drained and rinsed (I used Bush’s Organic Garbanzo Beans)
  • ½ tsp. garlic salt
  • ¼ tsp. lemon pepper
  • ½ tsp. red cayenne pepper
  • ¼ tsp. onion powder
  • 1 T. powdered ranch dressing mix
  • dash salt
  • dash black pepper
  • Canola oil cooking spray

Spread chickpeas evenly in one flat layer on paper towels.  Allow them to dry on the kitchen counter for three to four hours, rolling them occasionally so that they evenly dry on all sides.

Lightly spray chickpeas with canola oil cooking spray.  Roll them around and lightly spray again making an effort to coat them lightly, but evenly.

In a large zip style baggie, combine all dry ingredients and shake to combine well.  Add the sprayed chickpeas to the bag, seal, and gently shake to coat the chickpeas with the spice mixture.

Place chickpeas in the basket of air fryer and cook on 340 for 14-16 minutes. You can click here for the link to my air fryer.

Air fryers vary in power, so begin to check the chickpeas at about the 14 minute mark for the desired crispiness.  My family likes them very crispy, but I don’t mind them with a little softness in the center.  You can experiment with what you like.

Chickpeas are ZERO WW points!  Some may argue that with the cooking spray these should be counted on WW, but per serving I’m not going to count the negligible amount.

Spicy Air Fried Chickpeas

Spicy Air Fried Chickpeas

Ingredients

  • 1 15 oz. can chickpeas, drained and rinsed (I used Bush’s Organic Garbanzo Beans)
  • ½ tsp. garlic salt
  • ¼ tsp. lemon pepper
  • ½ tsp. red cayenne pepper
  • ¼ tsp. onion powder
  • 1 T. powdered ranch dressing mix
  • dash salt
  • dash black pepper
  • Canola oil cooking spray

Instructions

  1. Spread chickpeas evenly in one flat layer on paper towels. Allow them to dry on the kitchen counter for three to four hours, rolling them occasionally so that they evenly dry on all sides.
  2. Lightly spray chickpeas with canola oil cooking spray. Roll them around and lightly spray again making an effort to coat them lightly, but evenly.
  3. In a large zip style baggie, combine all dry ingredients and shake to combine well. Add the sprayed chickpeas to the bag, seal, and gently shake to coat the chickpeas with the spice mixture.
  4. Place chickpeas in the basket of air fryer and cook on 340 for 14-16 minutes.
  5. Air fryers vary in power, so begin to check the chickpeas at about the 14 minute mark for the desired crispiness. My family likes them very crispy, but I don’t mind them with a little softness in the center. You can experiment with what you like.

Notes

Chickpeas are ZERO WW points! Some may argue that with the cooking spray these should be counted on WW, but per serving I’m not going to count the negligible amount.

https://foursistersdish.com/2019/08/15/spicy-air-fried-chickpeas/

Spinach and Basil Pesto Spread

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I love a good pesto sauce, but it’s always been one of the things that my kids (and honestly, my husband) aren’t usually very excited about.  And let’s face it…pesto sauce can often be very oily, high in calories, and can sometimes be a bit ‘in your face’ in flavor.  So, I needed a way to satisfy my pesto craving in a little more healthy fashion, while not listening to anyone complain.  Isn’t this the basis for fifty percent of the new recipes created by moms?  I’m just over here looking for a way to eat what I want, without continually expanding my waistline, and without having to listen to anyone gripe about it!  This Spinach and Basil Pesto Sauce fits the bill on all fronts.  You can freeze it too, and have fresh basil flavor all year round! ~Tracy

Ingredients:

  • 1 c. fresh basil leaves
  • 2 c. fresh baby spinach
  • ½ c. chopped walnuts
  • ½ c. shredded parmesan cheese
  • 2 large cloves garlic, minced
  • ¼ c. plain nonfat Greek yogurt
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. lemon juice

Combine all ingredients in a food processor.  Pulse until the mixture becomes smooth and creamy, pausing occasionally to scrape down sides.

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Use this pesto as a spread with cream cheese or just by itself on a cracker.  It also works wonderfully on pizza and with grilled chicken.

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This recipe makes approximately 1 ¼ cup and is 2 WW Freestyle Points for a 2 Tablespoon serving.

Spinach Basil Pesto Spread

Spinach Basil Pesto Spread

Ingredients

  • • 1 c. fresh basil leaves
  • • 2 c. fresh baby spinach
  • • ½ c. chopped walnuts
  • • ½ c. shredded parmesan cheese
  • • 2 large cloves garlic, minced
  • • ¼ c. plain nonfat Greek yogurt
  • • 1 tsp. salt
  • • ½ tsp. black pepper
  • • ½ tsp. lemon juice

Instructions

  1. Combine all ingredients in a food processor. Pulse until the mixture becomes smooth and creamy, pausing occasionally to scrape down sides.
  2. Use this pesto as a spread with cream cheese or just by itself on a cracker. It also works wonderfully on pizza and with grilled chicken.

Notes

This recipe makes approximately 1 ¼ cup and is 2 WW Freestyle Points for a 2 Tablespoon serving.

https://foursistersdish.com/2019/08/08/spinach-and-basil-pesto-spread/

Bruschetta Style Italian Chicken

Bruschetta Style Italian Chicken

One of my absolute favorite things about summer (aside from the fact that I have a lot of time off work), is enjoying the things that I plant in my garden.  I wish I could say that I’m as adept at gardening as my Mammaw and Pappaw were (they had gardens that would make Martha Stewart jealous), but I am a much more modest grower.  I plant several varieties of peppers, fresh basil, and several types of tomatoes.  I’ve tried planting more, but I’ve come to terms with what my time commitment can be (maybe more when I retire, right?) and also have gotten familiar with some of the folks at our farmer’s market.

The summer combination of fresh tomatoes and basil is definitely one of the things that keeps me gardening and those perfect flavors are why this Bruschetta Style Italian Chicken is frequently on our table this time of year.  And as every good gardener knows in those moments of “What am I going to do with all of these tomatoes?” a good, fresh tomato recipe makes all of that gardening work worthwhile. ~Tracy

For the chicken:

  • 4 large boneless, skinless chicken breasts
  • garlic salt
  • Italian seasoning (I use McCormick)
  • black pepper

For the tomato topping:

  • 4 large tomatoes, diced (enough chopped tomato to equal 2 cups)
  • 2 T. finely chopped (chiffonade style) fresh basil
  • 2 large cloves garlic, finely chopped
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • ½ tsp. extra virgin olive oil
  • ½ T. balsamic vinegar
  • Shredded parmesan cheese

Combine all topping ingredients (except parmesan) in medium size bowl and stir well. Cover and refrigerate for thirty minutes allowing the flavors to marry well.

Trim any fat from each chicken breast and pat dry with paper towels.  Lightly season both sides of each chicken breast with garlic salt, Italian seasoning, and black pepper (a light dusting of all three on each side).  Grill the chicken on an indoor or outdoor grill.

Top each grilled chicken breast with 1/2 cup of the tomato topping.  Top with shredded parmesan cheese if desired.

This recipe is ZERO WW Freestyle points, not including the parmesan cheese.

Bruschetta Style Italian Chicken

Bruschetta Style Italian Chicken

Ingredients

    For the chicken:
  • 4 large boneless, skinless chicken breasts
  • garlic salt
  • Italian seasoning (I use McCormick)
  • black pepper
    For the tomato topping:
  • 4 large tomatoes, diced (enough chopped tomato to equal 2 cups)
  • 2 T. finely chopped (chiffonade style) fresh basil
  • 2 large cloves garlic, finely chopped
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • ½ tsp. extra virgin olive oil
  • ½ T. balsamic vinegar
  • shredded parmesan cheese

Instructions

  1. Combine all topping ingredients (except parmesan) in medium size bowl and stir well. Cover and refrigerate for thirty minutes allowing the flavors to marry well.
  2. Trim any fat from each chicken breast and pat dry with paper towels. Lightly season both sides of each chicken breast with garlic salt, Italian seasoning, and black pepper (a light dusting of all three on each side).
  3. Grill the chicken on an indoor or outdoor grill.
  4. Top each grilled chicken breast with 1/2 cup of the tomato topping. Top with shredded parmesan cheese if desired.

Notes

This recipe is ZERO WW Freestyle points, not including the parmesan cheese.

https://foursistersdish.com/2019/07/30/bruschetta-style-italian-chicken/

Italian Veggie Stuffed Portabellas

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I don’t know about you, but summertime makes me want to fill my plate with allll the veggies. Grill ‘em, roast ‘em, serve ‘em to me in a fresh bowl of salad. I don’t care how, just send them my way.

If you feel the same way about light summer meals and veggie side dishes, you’ll love these Italian Veggie Stuffed Portabellas. They are the perfect side for grilled meats, but they are HUGE, so they also work great as a meatless main dish. Plus, portabellas are so meaty, you won’t even think to ask, “where’s the beef?” I’m definitely showing my age with that classic TV reference! If you are a young’n, you can find it on YouTube. ‘80s commercials were the best! A little cheesy but that’s what made them great.

Speaking of “cheesy,” if you prefer a cheesy topping, I also sometimes cut the breadcrumbs down to ¼ cup and top each veggie-loaded shroom with a little mozzarella & parmesan. You can’t go wrong either way! ~Erin

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Ingredients

  • 4 large portabella mushroom caps
  • 1 large onion, finely diced
  • 2 medium zucchinis, diced
  • 1 roasted red bell pepper, diced
  • 4 sundried tomatoes, packed in oil, drained on a paper towel, finely diced
  • 2-4 cloves garlic, minced
  • 1 large handful of spinach, chopped
  • 1 tsp. Italian seasoning
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 2 T. olive oil, divided
  • 1/3 c. seasoned breadcrumbs (I use garlic & herb flavor)
  • 1/3 c. grated parmesan cheese
  • Olive oil cooking spray

Preheat the oven to 375°F or the outdoor grill to medium. If grilling, use a veggie pan or place on foil, to catch veggies that may fall off during cooking.

Clean mushroom tops with a damp paper towel. Use a small knife to cut off the stems and a spoon to scoop out the veins.

Spray the tops with non-stick cooking spray and place them top-down on a parchment-lined baking sheet or on the grilling pan; set aside.

In a small bowl, mix the breadcrumbs, parmesan, and 1 Tablespoon of oil until combined; set aside.

In a large skillet, heat 1 tablespoon of olive oil to sauté the onion 2-3 minutes. Add the zucchini and cook until it begins to soften. If needed, add a tablespoon or two of water to the pan to help steam the zucchini soft.

Add roasted red pepper, sundried tomatoes, Italian seasoning, salt & pepper, and spinach. Cook until the spinach is wilted.

Add the garlic and cook another minute or two, until fragrant.

Turn off the heat and stir in half the breadcrumb mixture. Reserve the other half for topping.

Divide the veggie mixture evenly among the four mushroom tops. Sprinkle the remaining breadcrumb mixture over top.

Cook for 30-35 minutes, or until the mushrooms are fork-tender.

WW Freestyle Info.: This recipe makes 4 large servings. Each serving is 5 SmartPoints.

Italian Veggie Stuffed Portabellas

Italian Veggie Stuffed Portabellas

Ingredients

    Ingredients
  • • 4 large portabella mushroom caps
  • • 1 large onion, finely diced
  • • 2 medium zucchinis, diced
  • • 1 roasted red bell pepper, diced
  • • 4 sundried tomatoes, packed in oil, drained on a paper towel, finely diced
  • • 2-4 cloves garlic, minced
  • • 1 large handful of spinach, chopped
  • • 1 tsp. Italian seasoning
  • • ½ tsp. salt
  • • ½ tsp. black pepper
  • • 2 T. olive oil, divided
  • • 1/3 c. seasoned breadcrumbs (I use garlic & herb flavor)
  • • 1/3 c. grated parmesan cheese
  • • Olive oil cooking spray

Instructions

  1. Preheat the oven to 375°F or the outdoor grill to medium. If grilling, use a veggie pan or place on foil, to catch veggies that may fall off during cooking.
  2. Clean mushroom tops with a damp paper towel. Use a small knife to cut off the stems and a spoon to scoop out the veins.
  3. Spray the tops with non-stick cooking spray and place them top-down on a parchment-lined baking sheet or on the grilling pan; set aside.
  4. In a small bowl, mix the breadcrumbs, parmesan, and 1 tablespoon of oil until combined; set aside.
  5. In a large skillet, heat 1 tablespoon of olive oil to sauté the onion 2-3 minutes. Add the zucchini and cook until it begins to soften. If needed, add a tablespoon or two of water to the pan to help steam the zucchini soft.
  6. Add roasted red pepper, sundried tomatoes, Italian seasoning, salt & pepper, and spinach. Cook until the spinach is wilted.
  7. Add the garlic and cook another minute or two, until fragrant.
  8. Turn off the heat and stir in half the breadcrumb mixture. Reserve the other half for topping.
  9. Divide the veggie mixture evenly among the four mushroom tops. Sprinkle the remaining breadcrumb mixture over top.
  10. Cook for 30-35 minutes, or until the mushrooms are fork-tender.

Notes

WW Freestyle Info.: This recipe makes 4 large servings. Each serving is 5 SmartPoints.

https://foursistersdish.com/2019/07/25/italian-veggie-stuffed-portabellas/

Chicken Bacon Pesto Flatbread

I’m going to come right out and tell you the truth about something.  I like to leave the dinner table feeling full! Doesn’t everyone? I want my supper — do you call it dinner or supper? — to be the most satisfying meal of my day.  I’m not the kind of person who allows a lot of extra time in the morning — hello, snooze button! — so this often means very little for breakfast, and I don’t leave work for lunch.  Supper is my time to relax and indulge in good food. This leaves me looking for ways to feel like the meal was an indulgence without sending it into calorie overload. This Chicken Bacon Pesto Flatbread is so filling and full of flavor that you might even get away with eating half of one, but I think you’ll want the whole thing! ~Tracy

Ingredients:

3 Joseph’s Lavash Bread (I use the flax, oat bran, and whole wheat)

3 cups shredded white meat chicken (I often use rotisserie chicken)

3 medium jalapeno peppers, seeded and diced

½ c. finely chopped purple onion

2 large cloves garlic, minced

4 wedges The Laughing Cow Light Spreadable Cheese 

¼ c. reduced fat pesto

3 T. real bacon bits

¾ c. 2% shredded Colby Jack cheese

1 ½ c. grape tomatoes, halved

3 T. grated parmesan

Cream the Laughing Cow cheese and pesto together in a small dish.  Set aside.

In large skillet, sauté the chicken and jalapenos until onions on medium-low heat until onions become tender.  Add garlic and cook for another 2 to 3 minutes.

Place the three Lavash breads on individual pieces of parchment.  Evenly spread one third of the pesto mixture onto each bread as you would a pizza sauce.  

Sprinkle 1 T. bacon bits over the cheese mixture on each bread.

Top each bread with one third of the chicken mixture, spreading evenly.  Add ¼ cup of shredded Colby Jack to each. Spread ½ c. of tomatoes on each bread and sprinkle on 1 T. shredded Parmesan over each.  

Bake each bread at 325 degrees for 10-15 min. or until cheese is melted and edges of bread begin to turn golden brown.

Each whole flatbread is 11 WW Freestyle Points or 6 WW Freestyle Points for half.

Chicken Bacon Pesto Flatbread

Chicken Bacon Pesto Flatbread

Ingredients

  • 3 Joseph’s Lavash Bread (I use the flax, oat bran, and whole wheat)
  • 3 cups shredded white meat chicken (I often use rotisserie chicken)
  • 3 medium jalapeno peppers, seeded and diced
  • ½ c. finely chopped purple onion
  • 2 large cloves garlic, minced
  • 4 wedges The Laughing Cow Light Spreadable Cheese
  • ¼ c. reduced fat pesto
  • 3 T. real bacon bits
  • ¾ c. 2% shredded Colby Jack cheese
  • 1 ½ c. grape tomatoes, halved
  • 3 T. grated Parmesan

Instructions

  1. Cream the Laughing Cow cheese and pesto together in a small dish. Set aside.
  2. In large skillet, sauté the chicken and jalapenos until onions on medium-low heat until onions become tender. Add garlic and cook for another 2 to 3 minutes.
  3. Place the three Lavash breads on individual pieces of parchment. Evenly spread one third of the pesto mixture onto each bread as you would a pizza sauce.
  4. Sprinkle 1 T. bacon bits over the cheese mixture on each bread.
  5. Top each bread with one third of the chicken mixture, spreading evenly. Add ¼ cup of shredded Colby Jack to each. Spread ½ c. of tomatoes on each bread and sprinkle on 1 T. shredded parmesan over each.
  6. Bake each bread at 325 degrees F for 10-15 minutes or until cheese is melted and edges of bread begin to turn golden brown.

Notes

WW Info: Each whole flatbread is 11 WW Freestyle Points or 6 WW Freestyle Points for half.

https://foursistersdish.com/2019/07/18/chicken-bacon-pesto-flatbread/