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Bread/ Weight Watchers

Simple Naan Bread

Having decided mid-week that I was switching back to the Weight Watchers program in the middle of last week, I can’t tell you how many messages I got telling me there is a Facebook Group called Return to 30 that is 8000 members strong of people going back to the program before Freestyle.

I am not knocking the freestyle program at all.  If it works for you, that’s awesome.  I only knew that it wasn’t working for me, after giving it nearly six weeks, so if that means tweaking my program so be it.

I also received several comments telling me that I should stop worrying about my weight, and if I am happy with my life, why don’t I just focus on the positives.  Which I do, but I know I will feel better at least 25 pounds less – then I can happily maintain that weight.

Having switched on Tuesday, I didn’t know what my weigh in would be, but was thrilled to see -1.2!  I love more in the last four days of the week than I did the previous three weeks!  So this week will be the true test after going back to 30 for a full week.

Saturday I spent part of my day cooking for my friend MaryBeth and her family – they just adopted their fourth baby (4 kids now under the age of 6!) so I signed up for their meal train to provide a meal for them tonight.  Um, turns out I like to cook, so I may have made them a lot of food – I figure if they don’t have freezer space they can keep the food outside since it’s still so cold here.

Saturday night we had a memorial party for Jacob’s grandma.  If you remember, she passed away on December 2 (the same day Tony died) but Saturday was her birthday so we had a nice buffet dinner and closet to 80 people fought the snow and cold to make it.  She was rich with friends and some of the stories I heard wished I had known her long enough to know her better.

Below is a picture of her when she was I think 17, right before she got pregnant with Jacob’s Mom.  Jacob’s Mom also had kids young, and I believe she had her first grandchild when she was 39?!  I don’t know if it’s because his grandparents, parents, and brother had kids so young, that Jacob vowed that would never happen to him.  I am not sure Hannah and Jacob even want kids, but who knows?

It was a fun night, and I think I ended up with 53 points for the day on Saturday – good thing my weekly points started over on Saturday!

One of the dishes I made for MaryBeth and her family is chicken tikka masala – which is a dish I know she and her husband love.  You can’t really have chicken tikka masala without naan bread, right?!

I took a Jamie Oliver recipe and tweaked it a bit – I still think yeast adds to the flavor, even if this is not a dough that has to rise.   I also added baking powder, which I don’t think I’ve added to naan bread recipes I’ve done in the past.

The dough is so light!!

Simple Naan Bread

Print Recipe
Serves: 12 Cooking Time: :20

Ingredients

  • 12 ounces self-rising flour (I used Gold Medal)
  • 10 ounces plain Greek yogurt (I used Chobani)
  • 1 teaspoon yeast
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • up to 1/4 cup water (optional)*

Instructions

1

Mix the flour, yeast, salt, and baking powder together. Stir in the Greek yogurt. Mix together with a fork until it starts to form a dough ball - if the mixture is a bit dry, add up to 1/4 cup of water, starting with 2 tablespoons.

2

Form the dough into 12 balls (each of mine were about 2.3 ounces each)

3

Brush a non-stick pan with a bit of grape seed oil, roll out the dough into a 5 inch circle, brush the top of the naan with a bit more oil, add any seasonings you want (I did dried onion on a few and everything but the bagel seasoning) and once you see bubbles start to form on the top of the dough - its time to flip. Cook an additional 1-2 minutes on the second side.

4

These will store in the fridge for a week, or they freeze well.

Notes

I added this to the WW recipe builder and even if you are doing #freestyle or #backto30, they are each 3 points each.

 

I made a bit extra tikka masala to have for my lunch – so good!  I tweaked my marinade recipe a bit and will post this recipe later this week – best one yet!

Hannah’s friend Mel and her son came over and spent the afternoon with us.  They have these sushi making parties about once a month, they are both in love with sushi.  My sister bought her sushi knives for Christmas and it’s the first time she used them – the sushi cut like buttah.

As a thank you for the party on Saturday night, Jacob’s grandpa took us out to dinner last night, which was sweet.  I got a Stella on tap (5) and ate half of a swiss mushroom burger (10) and a bit of saganaki (3),

Hannah wanted to know if my burger was cooked – ha – love a medium rare/rare burger!

And I still have 11 weeklies left for the week – so no problem staying on track this week.  

We have more deep freeze today, but hope to warm up to 40 by the middle of the week, then temps in the 30s – I’ll take that.  Hopefully it will melt all our snow.  All told, I think my town got about 14 inches of snow from Thursday through Sunday morning.

I know today will be busy with the snow day on Friday so I’ll just keep my head down and power through. 

Happy Monday – make it a great day friends!

Bread/ Breakfast

Legitness Biscuits

Wow, was this post a hot mess this morning!  Let’s make this a bit better, mkay?

Since I made the potato breakfast muffins that reminded me of potato biscuits, well, I’ve had biscuits on my brain.  Tuesday night when I got home from work, I got Bizzy in My Kitchen, trying to stay out of Hannah’s way – she was on a mission making dinner for her, Jacob and Jacob’s grandpa.  What they were having didn’t fit into my meal plan that day, so I happily kept to my corner of the kitchen and made these biscuits. 

You need a bowl, the ingredients, and a fork to blend.  That’s it.  No dragging out the food processor or anything like that.  The first batch I used coconut cream which Hannah bought when they were both doing keto – that was my fat for the biscuits, and only used a tablespoon.

The first two bites of the biscuits were heaven, until that third bite, and I was like “what the hell is that taste?!”  I looked on the container the coconut cream was in . . . um, it expired in early October 2017.  It also had too much baking soda too.

I quickly redid the recipe, this time adding butter instead of the coconut cream because I figured everyone would have that, and reduced the amount of baking soda, and second batch?  Literally delicious #legitness! 

I rolled the dough out into a rectangle, divided the dough into 8 seconds, quickly rolled them into balls and put them in my cast iron skillet.  

Legitness Biscuits

Print Recipe
Serves: 8 Cooking Time: 15

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 egg
  • 1/2 cup Greek plain yogurt
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon butter

Instructions

1

In a large bowl add the flour, baking powder, baking soda, salt, sugar together.

2

Using a box grater, grate the butter into the dough and toss to coat in the flour mixture.

3

In a 4 cup measuring cup (I find it easy to pour that into the dry mixture), mix the egg, yogurt, and almond milk together.

4

Mix the wet into the dry ingredients, and using a fork combine all the mixture until it nearly comes together. At this point, I dump it on my counter, and depending on how it feels (sticky = add a touch more flour) (dry = add a touch more almond milk).

5

Roll out into a rectangle, cut into 8 pieces, quickly take those pieces and form into a ball and place in a cast iron skillet that has been sprayed with Pam.

6

Bake at 400 degrees for 12-15 minutes. Mine took exactly 15 minutes.

7

Cool slightly in the pan, then flip on a baking rack to cool.

Notes

Using the Weight Watchers recipe builder, each biscuit comes in at 4 smart points.

I am a huge fan of McDonalds breakfast biscuit, but not at 21 points. My biscuits are only 4 points and with egg whites, spinach and cheese, breakfast was 5 points.

I toasted the biscuit at work so it tasted like it just came out of the oven.

These would freeze really well too – just take a frozen one out of the freezer, toss it in your bag and it will defrost in no time.  #mealplan

******************

Work was busy, so I only got a 30 minute break to eat my soup. Lasagna soup except I forgot to bring the noodles so lunch was only 3 points.

Anyone heard of jackfruit? It’s a fruit that once cooked, shreds like chicken. I had jackfruit tacos on my menu and was a bit skeptical looking at this coming out of the can.

I cooked it with a bit of water and taco seasoning to start and figured once it was able to shred that it was “done.” I took one bite and tasted …nothing. Only taco seasoning!

But at only 1 point a cup, I was able to jack it up (get it!) and added corn, baby spinach mix and cheese and I really loved these tacos.

I could only eat two and I was full. On the side is a mashed bean dish made by cooking down white beans with lime, and chili lime seasoning, then mashing with a potato masher. Zero point side 🙌🏻

Hannah ate her dinner chips and dip style and said “let’s make this again!” #winning

And because Roman is so cute, I’ll leave you with this picture.

But make these biscuits – they are legitimately delicious = #legitness

Make it a great day!

Bread/ Weight Watchers

Homemade Naan

Good morning!  The blog might look a bit different today, because I’ve changed the theme and over the next few weeks, it might look a bit every.single.day.  But I was looking for a cleaner look, and organized a bit better, so bear with me through this blog renovation. 😀

Over the weekend I made a batch of naan bread.  If you’ve never tried a yeast dough, this one is the one to start with because after it rises, you just pinch off a piece of dough, brush with a bit of oil and pan fry for about a minute a side – that’s it!

It was the perfect base for my breakfast sammie for 5 points yesterday.

homemade naan

One of my Instagram followers Delores asked if I could bring down the points for Jo Cooks naan bread, and it was a pretty quick fix.  I ditched all but one tablespoon of oil in the dough, bumped up the plain Greek yogurt, and used minimal amounts of oil (and used olive oil spray) to pan fry the naan.  I put this into the Weight Watcher recipe builder, and each naan comes in at 3 freestyle points.

Homemade Naan
Serves 12
If you are afraid of yeast bread, give this a try!
Write a review
Print
Prep Time
5 min
Cook Time
1 hr 30 min
Total Time
1 hr 35 min
Prep Time
5 min
Cook Time
1 hr 30 min
Total Time
1 hr 35 min
144 calories
26 g
17 g
2 g
5 g
1 g
61 g
157 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
61g
Servings
12
Amount Per Serving
Calories 144
Calories from Fat 20
% Daily Value *
Total Fat 2g
4%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 17mg
6%
Sodium 157mg
7%
Total Carbohydrates 26g
9%
Dietary Fiber 1g
4%
Sugars 1g
Protein 5g
Vitamin A
1%
Vitamin C
0%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 teaspoons yeast
  2. 1 teaspoon sugar
  3. 1/2 cup water
  4. 1 large egg
  5. 1 tablespoon olive oil
  6. 1/2 cup plain Greek yogurt
  7. 2.5 cups flour
  8. 1/2 teaspoon salt
  9. everything but the bagel seasoning
Instructions
  1. Put the water in a bowl, and add the yeast and salt. Let sit for about 5 minutes. Add remaining ingredients and mix well until the dough combines. Spray with olive oil spray, but saran wrap over the top, and place in a draft free place to rise for an hour. I just use my microwave.
  2. Divide the dough into 12 portions - each of my naan were 3 ounces. Spray olive oil spray in a non-stick skillet and heat over medium heat. Roll out each naan, and place in the heated pan. Spray with more olive oil spray, sprinkle seasoning of choice - I used everything but the bagel seasoning, and once you see bubbles form over the top, flip once, and cook an additional 1-2 minutes.
Notes
  1. These will keep in your fridge for several days, but they also freezer really well too. If I want one the next day, I'll just throw it in my fridge overnight, but I've also defrosted in the microwave and toasted and that worked out fine too.
Adapted from Jo Cooks
beta
calories
144
fat
2g
protein
5g
carbs
26g
more
Adapted from Jo Cooks
My Bizzy Kitchen http://www.mybizzykitchen.com/

Once you see the bubbles, it’s time to flip!

homemade naan

They are amazing fresh out of the pan when they are still warm.  Hannah’s friend was over the day I was making them and I think she ate three in a row and I sent her home with several – turns out I can make more!

 

The sun was shining yesterday but it was still bitter cold – it was only 2 degrees when I left the house.  So my sister and I walked Macy’s again.  It’s hard not to want to shop though!!

What a surprise!  More lasagna soup!  This time I remembered the lite Trader Joe’s mozzarella, so this bowl was 6 smart points.  It would only be 2 points if I used ground chicken breast or ground turkey breast.  I really like the seasoning of this Jennie-O seasoned Italian ground turkey.  I got it on sale for $2.49 for a pound.

lasagna soup

I worked an hour late, but was happy to see how light it was at nearly 5 p.m. – spring is right around the corner, right?!

I defrosted a bone in pork chop – I can’t remember I had a pork chop and after eating it I need to change that.  I love cooking pork on the bone, it is just so much flavorful in my opinion.  I sprinkled with lemon pepper sauce and cooked this in my cast iron skillet with olive oil spray.  It was pretty thick, so I cooked it about two minutes per side to get some nice color, then added about 1/4 cup of water to the pan, put a lid on it, reduced the heat to low and cooked about another 8 minutes.

I let it rest for about 15 minutes before cutting and it was so juicy.  I had leftover orzo, so a quick side dish was born – this time I added an ounce of lite mozzarella, and added clementine (LOVE!) and made a quick mustard mushroom pan sauce – 1/2 cup mushrooms, 1/2 cup vegetable broth mixed with 1 teaspoon corn starch, 1 tablespoon mustard of choice, salt and pepper.  

After the pork came out of the pan, I added the above ingredients to the pan, and cooked for two minutes, scraping the bottom of the pan for two minutes, then spooned that over the pork.  Delish!

Pan seared pork with mushroom mustard pan gravy with orzo salad.

I have more pork leftover, so I’ll probably make pork and bean tacos for dinner.  Is it wrong that I haven’t even eaten breakfast yet, but am thinking about what I want for dinner?

Oh, and I still have 31 weekly points left and my WI is on Saturday – I’d like to thank #dryjanuary for that!

Happy Thursday friends – make it a great day!