Homemade Calzone

I’ve been meaning to make this recipe since I saw it posted on Pinterest a week or so ago.  I love the deep dish that we’ve been making lately.  So when I saw this posted I had to give it a try.  The original post came from squidoo.com  and it gives step by step directions on how to make this.

I used the recipe from the deep dish pizza (yes the healthier version), but if you prefer the regular pizza crust, you can certainly follow the squidoo.com or even buy a pizza crust from the store.  Whatever makes it easier for you and your dinner process.  Since the kids love to cook with me, we make the homemade dough!!

Here’s the recipe for the dough:

Whole-Grain Pizza Crust

1 cup warm water

2 (1/4 ounce )  packages active dry yeast

1/2 cup skim milk

2 tbs honey

2 tbs olive oil (I used light olive oil)

1/2tsp salt

1 1/2 cup whole wheat flour

1 cup cornmeal

1 1/2 to 2 1/2 cups bread flour

1.  In large bowl, combine water and yeast; let stand for 10 minutes until bubbly.  Add milk, honey, olive-oil, and salt and mix well.  Stir in whole wheat flour, cornmeal, and 1/2 cup bread flour; beat for 1 minute.

2.  Stir in enough bread flour to make a firm dough.  Turn onto floured surface and knead for 10 minutes.  Place dough in greased bowl, turning to grease top.  Cover and let rise for 1 hour.

 

3.  Turn dough onto floured work surface and let reset for 10 minutes.  Spray a large cookie sheet  with nonstick cooking spray.

While the dough is rising, prepare the sauce.  Melt the butter in a medium saucepan over medium heat.  Add the onion, oregano, and salt.  Cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, about 5 minutes.  Add the garlic and cook just until fragrant, about 30 seconds.  Stir in the tomatoes and sugar and increase the heat to medium-high.  Bring the mixture to a simmer, then lower the heat to medium-low and continue to simmer until reduced to about 1¼ cups, about 25 minutes.  Off the heat, stir in the basil and oil.  Season with salt and pepper to taste.

Transfer the dough ball to a dry work surface and roll out into a 13-inch disk about ¼-inch thick.  Spread the pizza sauce down the middle of the dough and add your toppings.  Tonight we used canadian bacon and fat free mozzarella cheese.

After putting your toppings on, take a knife or a pizza cutter and slice each side of the dough into 3/4 of an inch strips.  Once you have them all cut, start to criss cross each side until the entire portion is covered.

Place on the baking (cookie) sheet and brush some melted butter (just a bit) over the top and sprinkle with oregano.  Bake in the oven for 25-30 minutes or until crust is browned and cooked through.

This was amazing.  I’m so glad I saw this on Pinterest.  Now I have another meal to make with the same healthy dough and the same sauce.

You’ve got to try this one.

For the pizza crust:

Calories 213; Fat 3.17; Saturated Fat 0.46; Dietary Fiber 3.48; Sodium 104.52; Cholesterol 0.20

I used MyFitnessPal to calculate the sauce by scanning the tomato cans, the cheese.  This came out to be under 400 calories per piece (that was for the pizza – so I am sure the calzone is smaller per piece).

Have a happy cooking weekend.  Enjoy.

Patricia – Two Girls Cooking

 

 

Salmon w/Lemon Parsley sauce

This was my lunch yesterday!  I have the pleasure of working from home.  There was a point where it was so much easier for me to get in my car and go out for lunch every day.  Not only does that become expensive, but it became unhealthy as well.

I’ve talked a lot about doing my best to eat healthy; watching my fat and sugar intake.  Because I have a family that has a picky pallet, I struggle at times with new foods to try.  I also have a hard time trying to come up with things to eat for lunch that are good for me too.  I co-worker of mine had mentioned  one day that she was making herself some salmon for lunch.  Since I can’t have make this for everyone at dinner time, I decided to give this a try for lunch.

I haven’t had salmon in a very long time.  I knew that I needed something to pour over it (just in case I wasn’t pleased with the taste!).  I did a search online and found this butter parsley sauce.  Yes, I know.  Butter is not the best for us to have.  (All things in moderation right!!!)

This was quick and easy and the flavor was amazing.  I bought a pack of Market Pantry (from Target) Wild-Caught Alaskan Keta Salmon (all natural).  I think the entire bag was under $10 for 6  individual wrapped bags.

I pulled out a frying pan, filled it with some extra virgin olive oil and turned the heat on medium-high.  I let the pan get hot and put the salmon in skin side down.

While that was cooking I put together the butter sauce (which I’m actually thinking could be used with extra virgin olive oil as well next time).

Here’s what you need for the sauce:

1/2 c. butter

1 tbsp. fresh lemon juice

2 garlic cloves, mashed (I used 3 garlic cloves)

1/4 c. chopped fresh parsley (I had dried parsley on hand)

Melt the butter in a small saucepan and stir in the lemon juice, garlic and parsley. Blend well and stir over low heat for several minutes. Serve with the baked salmon.

Makes about 1/2 cup.

Because of the butter in this sauce, I didn’t use the entire amount.  But the garlic and lemon together was amazing.  This was so good.  I will definitely be eating this again for lunch.  (Now if I could get the family to eat this as well).  No more salads every day for lunch for me!

Have a great rest of the week.

Patricia – Two Girls Cooking

Chicken Cordon Bleu

Chicken Cordon Bleu

I was online one day and saw a link for this new cookbook that was all about lowering the calorie intake but still having the food taste good.  Here’s a portion of the site:

Though the original version of this dish has ample amounts of oozing butter, this version doesn’t have any butter in it at all, and it still tastes great. Pay close attention to the cooking time so the chicken doesn’t dry out, and prepare the sauce 2 hours ahead of cooking time.

Recipe courtesy of Now Eat This!: 150 of America’s Favorite Comfort Foods, All Under 350 Calories by Rocco DiSpirito/Ballantine Books, 2010.

I made a few simple changes to the recipe because I’m not just trying to lower my caloric intake, but more so to lower my fat intake.  So instead of the swiss cheese, I used reduced fat Mozzarella cheese.  I also used the fat free evaporated milk instead of low fat skim.  So the values below could be much lower due to the cheese alone!!
  • Ingredients
    • 1/2 cup evaporated skim milk
    • 2 teaspoons cornstarch
    • 1/2 cup shredded Swiss cheese
    • 3 tablespoons chopped fresh chives
    • Salt and freshly ground black pepper
    • Nonstick cooking spray
    • chicken cutlets (4 ounces each), pounded very thin
    • 3 ounces thinly sliced lean ham (from the deli counter)
    • 1/3 cup whole-wheat flour
    • 1-1/2 cups whole-wheat panko breadcrumbs, such as Ian’s All-Natural
    • 4 large egg whites

Directions

In a small saucepan, whisk the evaporated milk into the cornstarch. Bring the milk mixture to a boil over high heat, whisking constantly. Reduce the heat to low and continue to cook until the mixture has thickened, about 1 minute. Then whisk the cheese into the sauce until it is melted and smooth. Whisk in the chives, and season the sauce with salt and pepper to taste.

Spray an ice cube tray with cooking spray, and divide the cheese sauce equally among 8 of the cube holes. Freeze the cheese sauce until it is hard, about 2 hours.

Preheat the oven to 450 degrees F. Place a wire rack on a foil-lined baking sheet, and set it aside.

Lay the chicken cutlets on a work surface, and season them with salt and pepper to taste. Arrange the ham slices over the chicken. Place 2 frozen cheese cubes in the center of each piece of chicken. Roll up the chicken to encase the filling, and secure each package with 2 toothpicks.

Put the flour in a shallow dish. Place the panko in another shallow dish. In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not holding peaks. Working in batches, dredge the chicken bundles in the flour, shaking off any excess. Dip them in the egg whites to coat completely. Then dredge them in the breadcrumbs to coat completely.

Place the chicken bundles on the wire rack. Spray the chicken lightly with cooking spray, and season with salt and pepper to taste. Bake until the breading is golden brown and crispy outside and the cheese sauce is fully melted, 25 to 30 minutes. Serve hot.

In the oven cooking

Nutrition Facts

Per Single Serving / Serves 4 Total
Calories 333 Calories from fat 54
Total Fat 6gm 9% Cholesterol 91mg 30%
Sodium 497mg 21% Total Carbohydrates 24gm 8%
Fiber 3gm 12% Protein 43gm

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

My finished picture doesn’t compare to the one they show online.  Of course I’m no professional photographer and I am using my iPhone 4S for the camera!

But it was pretty good.  Don’t pass this one by.

The finished look

Have a great rest of the week.  And know that just because it’s made with “heathier” replacements, doesn’t mean it’s not good.  I haven’t gone wrong yet.

Patricia – Two Girls Cooking

Read more: http://www.kitchendaily.com/recipe/chicken-cordon-bleu-152014/#ixzz1bvz70otL