RECIPE: Whole Wheat Pizza Dough (9 Points+)

9 Points for the whole crust! Recipe yields 2 crusts.

Are you ready to make some Whole Wheat pizza dough? In the past, I have been known to shun wheat. I loved this crust! My wife did it up good, and I'm sure anyone that tries this recipe will not be disappointed. So...on with the show.

In a mixer bowl, dissolve yeast in warm (110 degree) water add brown sugar and let sit for 10 minutes.

 

Stir in the flour, oil and salt.  Knead dough for 8 to 10 minutes. Place dough in an oiled bowl and cover with a cloth.

  
Let rise until double, between 30-60 minutes depending on yeast. If baking on a pizza stone, preheat oven to 425 degrees with pizza stone in oven.  When dough is ready, divide in half and return half to bowl. Cover while you roll out the first crust.  On a lightly floured surface, roll dough to desired thickness. Sprinkle corn meal or semolina on a pizza paddle and pizza stone, and place dough on paddle.

 

Add desired toppings.

Add cheese.

Place on pizza stone and bake for 10-12 minutes.

 

Wait for it to crisp up, cut yourself a slice and enjoy!

 

Ingredients:
1 teaspoon active yeast
1/4 teaspoon brown sugar
3/4 cups warm water (110 degrees)
1 1/2 cups whole wheat white flour (or All-Purpose)
1/2 teaspoon salt
2 teaspoons olive oil

Directions:
In a mixer bowl, dissolve yeast in warm (110 degree) water add brown sugar and let sit for 10 minutes. Stir in the flour, oil and salt. Knead dough for 8 to 10 minutes.

Place dough in an oiled bowl and cover with a cloth. Let rise until double, between 30-60 minutes depending on yeast. If baking on a pizza stone, preheat oven to 425 degrees with pizza stone in oven.

When dough is ready, divide in half and return half to bowl. Cover while you roll out the first crust. On a lightly floured surface, roll dough to desired thickness.

Sprinkle corn meal or semolina on a pizza paddle and pizza stone, and place dough on paddle. Add desired topping and cheese.

Place on pizza stone and bake for 10-12 minutes.

Enjoy. Yields 2 crusts.

RECIPE: Vegetable Pad Thai (10 points+)

Vegetable Pad Thai for 1...or 2. This recipe is easily adaptable. Double it for two, triple it for three...you get the idea. Suggestions: Add chicken, beef or shrimp to pump up the protein.

Last year, we found a Vegetable Pad Thai recipe on Pinterest, and never went out for Pad Thai again!  My wife was able to make it Weight Watcher's friendly and still taste amazing!  The sauce is made with just brown sugar, lime juice, soy sauce and sriracha and it tastes soooo good! It's easier than you would think. The whole plate is only 10 points!

Instructions:

In a small bowl: combined juice of 1 1/2 limes (save other half for garnish), brown sugar, soy sauce and hot sauce (optional). Set aside.

Bring a pot of water to a boil. Add noodles, cook approximately 10 minutes. While noodles are cooking, continue with next step.

In a medium, nonstick pan: sauté garlic and white parts of the scallion in 1/2 tsp olive oil.

Add egg and cook just until set.

Place egg mixture in a plate and set aside.

Drain noodles and add them to the pan you cooked the egg mixture in.

Add carrots and tops of green onions. Pour lime juice mixture over noodles.

Stir to combined the noodles, carrots, onions and sauce.

Cook until sauce thickens, about  3-5 minutes.

Add egg mixture and mix with noodles.

Cook until heated through.

Plate, top with chopped peanuts and serve with lime wedges.

Ingredients you will need:

2 limes
2 tbsp soy sauce, low sodium
2-3 green onions, chopped (white and green parts separated)
1 tbsp packed light brown sugar
½ tbsp chopped peanuts
½ tsp olive oil
1 serving(s) thin rice noodles or pad thai noodles
1/2 cup shredded carrots
1 tsp sriracha (optional)
2 servings egg beaters


Instructions:

In a small bowl: combined juice of 1 1/2 limes (save other half for garnish), brown sugar, soy sauce and hot sauce (optional). Set aside.

Bring a pot of water to a boil. Add noodles,  cook approximately 10 minutes. While noodles are cooking, continue with next step.

In a medium, nonstick pan: sauté garlic and white parts of the scallion in 1/2 tsp olive oil. Add egg and cook just until set. Place egg mixture in a plate and set aside.

Drain noodles and add them to the pan you cooked the egg mixture in.  Add carrots and tops of green onions.

Pour lime juice mixture over noodles. Stir to combined the noodles and sauce. Cook until sauce thickens, about  3-5 minutes.

Add egg mixture and mix with noodles. Cook until heated through. Plate, top with chopped peanuts and serve with lime wedges.

Enjoy! Have a great weigh!

Recipe adapted from marthastewart.com