Pesto Pizza à la Amici's

Follow the directions for Pizza Margherita à la Peter Reinhart. Pipe several tablespoons of Pesto Sauce onto the red sauce before cooking.

Pesto Sauce:

1 cup basil leaves
1/2 cup olive oil
1/2 cup toasted pine nuts
4 cloves garlic, cut in thirds
1/2 cup grated Parmesan cheese
1 1/2 teaspoons lemon juice
salt and pepper to taste

Place all ingredients in a food processor or blender and pulse to combine. Sauce begins to degrade (color and flavor) after 24 hours.

Makes approx. 1 cup of sauce

Pizza Margherita à la Peter Reinhart

1/2 pre-ferment (8 oz.)

1 (28-oz.) can D.O.C. San Marzano tomatoes (my preference, but you can use any type canned tomatoes you like)

2 tablespoon plus 2 tablespoons fresh basil, rolled up and thinly sliced

5 cloves garlic, pressed

1 teaspoon dried oregano

2 tablespoon red wine vinegar

1 teaspoon kosher salt, or to taste

Take a pre-fermented pizza dough out of refrigerator two-hours before making pizza. Degas as little as possible, form into a ball, spray the ball with Pam, and place in a plastic bag on the kitchen counter (I reuse one of those vegetable bags from the grocery store).

Meanwhile make the red sauce. Pulse the can of tomatoes a few times in the food processor to achieve "crushed tomatoes". Add 2 tablespoons of the basil, dried oregano, pressed garlic, salt, and vinegar.

Any leftover sauce will keep in the refrigerator for up to one week.

Place a baking stone in the lower third of you oven. Preheat oven for at least 30 minutes before baking the pizza. When the pre-ferment has rested two hours, gently remove it from the bag, dust it heavily with flour, and gently press it into a disk about 1-inch thick. Heavily flour your knuckles, place them under the disk, and start working the dough out into a thin circle. If the dough resists during this process, just let it rest for a few minutes until it relaxes and begin working it out again. It doesn't have to end up in a circle; any shape that will fit on your stone if fine. When it is sufficiently thin, place it on a floured pizza paddle or sheet pan and thinly ladle on the red sauce starting in the center (if you use too much sauce you pizza will be soggy). Slide it onto the pizza stone and set your timer for 5 minutes. After 5 minutes, check it and see if it needs to be rotated 180º for even cooking. After about six minutes, remove it from the oven and decorate it with small balls or slices of fresh mozzarella cheese. Return it to the oven, rotating it again and cook for another 5 to 7 minutes, until sufficiently brown and crisp. Remove it from the oven, sprinkle it with a little kosher salt and remaining basil, and drizzle the whole thing with a small amount of olive oil.

Heidi's Turkey Salad with Cranberries and Almonds

A great lowfat way to use leftover turkey that is perfect in a pita, as a salad or just by the spoonful.

Diestel product: Heidi's Hens® Turkey Breast

Ingredients:
2 cups Heidi's Hens® Turkey Breast, roasted and diced
3/4 cup red onion, chopped
1/2 cup celery, chopped
1/2 cup apple, chopped
1/3 cup parsley, minced
1/3 cup dried cranberries
1/3 cup sliced almonds

Combine then add to turkey mixture in bowl:
3/4 cup plain nonfat yogurt
2 T light mayonnaise
1/4 tsp. salt

Serves 8.

Rosemary Chicken Thighs with Roast Potatoes

from WeightWatchers Momentum Cookbook

4 (1/4-ound) skinless boneless chicken thighs, trimmed
2 teaspoons olive oil
2 garlic cloves, minced
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 1/2 teaspoons dried rosemary
1 teaspoon dried thyme
3/4 teaspoon salt
2 carrots, cut into 1-inch chucks
6 small new potatoes, scrubbed and quartered

Combine the chicken, 1 teaspoon of the oil, the garlic, lemon zest and juice, rosemary, thyme, and 1/2 teaspoon of the salt in a large zip-close plastic bag. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 30 minutes or up to overnight.

Toss together the potatoes and the remaining 1 teaspoon oil and 1/4 teaspoon salt in a medium bowl. Spray a baking sheet with nonstick spray and spread the potatoes on the baking sheet. Place the potatoes and carrots in the oven and turn the oven on to 425ºF. When the temperature reaches 425ºF, remove the potatoes and carrots from the oven. Toss the potatoes and carrots, then push them to one side of the pan.

Remove the chicken from the marinade and place on the baking sheet. Discard the marinade. Roast until the chicken is cooked through and the potatoes are tender and browned, about 20 mintues.

Serves 4. Per serving (1 piece chicken and 1/2 cup potatoes and carrots): 273 Cal, 11 g Fat, 2 Fib. POINTS value: 6.

Steak Fajitas

from WeightWatchers Momentum Cookbook

1 (1 1/4-pound) flank steak, trimmed
1/2 teaspoon salt
2 teaspoons canola oil
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 onion, thinly sliced
2 garlic cloves, minced
1/4 teaspoon black pepper
4 (7-inch) whole-wheat tortillas, warmed
2 tablespoons taco sauce

Spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat. Sprinkle the steak with 1/4 teaspoon of the salt. Place the steak on the grill pan and cook until an instant-read thermometer inserted into the side of the steak registers 145º F for medium-rare, about 5 minutes on each side.

Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the bell peppers, onions, and garlic; sprinkle with the remaining 1/4 teaspoon salt and the black pepper. Cook, stirring, until softened, about 8 minutes.

Transfer the steak to a cutting board and let stand 5 miutues. Cut the steak across the grain into 20 slices.

Lay the tortillas out on a work surface and top evenly with the steak, onion, and bell peppers; drizzle with the taco sauce. Fold the tortillas in half.

Serves 4. Per serving (1 fajaita): 375 Cal, 15 g Fat, 4 g Fib. POINTS value: 8.

Potato-Watercress Soup

from WeightWatchers Momentum Cookbook

2 teaspoons olive oil
1 onion, chopped
4 Yukon Gold potatoes, peeled and coarsely chopped
1 bunch watercress, tender sprigs only
4 cups reduced-sodium chicken broth
1 cup fat-free halfand-half
1/2 teaspoon salt
1/8 teaspoon black pepper

Heat the oil in a large nonstick saucepan over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the potatoes, watercress, and broth; bring to a boil over medium-high heat. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes; let cool 5 minutes.

Puree the potato mixture, in batches, in a blender. Return the soup to the saucepan and stir in the half-and-half, salt, and pepper. Cook over medium heat until heated through, about 4 mintues.

Serves 4. Per serving (about 1 1/4 cups) 230 Cal, 3 g Fat, 4 g Fib. POINTS value 4.

Cod with Tomato-Oregano Sauce

from WeightWatchers Momentum Cookbook

This recipe is written for a microwave, but I made it on the stove and it turned out fine. --PKS

2 teaspoons olive oil
2 scallions, chopped
1 garlic clove, minced
1 (14 1/2-ounce) can diced tomatoes
8 kalamata olives, sliced (optional)
1/4 teaspoon dried orregano
4 (6-ounce) cod fillets, skinned
1/2 teaspoon salt
1/4 teaspoon black pepper

Stir together the oil, scallions, and garlic in a large shallow glass bowl or casserole dish. Cover the bowl with plastic wrap and poke a few hole in the plastic. Microwave on High until fragrant, about 1 minute. Stir in the tomatoes, olives, if using, and oregano. Cover and microwave on High until the flavors are blended, about 3 mintues.

Spray a shallow microwavable dish with nonstick spray. Place the cod in the dish in one layer. Sprinkle the fish with the salt and pepper. Cover the dish with wax paper and microwave on High until the fish is jus opaque in the center, about 6 minutes. Spoon the tomato sauce over the fish.

Serves 4. Per serving (1 piece cod and 5 tablespoons sauce): 194 Cal, 6 g Fat, 1 g Fib. POINTS value: 4.

Best-Ever Country Captain Chicken

from WeightWatchers Momentum Cookbook

2 teaspoon canola oil
1 1/4 pounds skinless boneless chicken breast, but into 1-inch pieces
1 large onion, chopped
1 Granny Smith apple, peeled, cored, and diced
1 green bell pepper, chopped
1 tablespoon minced garlic
1 tablespoon minced peel fresh ginger
1 tablespoon Madras or Tone curry powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 (14 1/2-ounce) can diced tomatoes
1 cup reduced-sodium chicken broth
1/4 cup dark raisins
1 tablespoon sliced or slivered almonds, toasted

Heat 1 teaspoon of the oil in a nonstick Dutch oven or large pot over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 6 minutes. Transfer to a plate.

Add the remaining 1 teaspoon oil to the Dutch oven and reduce the heat to medium. Add the onion, apple, bell pepper, garlic, and ginger; cook, stirring, until the vegetables are softened, about 5 minutes. Stir in the curry powder, cinnamon, and salt; cook, stirring, 1 minute longer.

Return the chicken to the Dutch oven along with the tomatoes, broth, and raisins; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the flavors are blended, about 15 mintues. Serve sprinkled with the almonds.

Serves 4. Perserving (about 1 1/2 cup stew): 309 Cal, 8 g Fat, 4 g Fib. POINTS value 6.

Smoked Turkey, Carrot, and Raisin Salad

from WeightWatchers Momentum Cookbook

1/3 cup reduced-fat mayonnaise

1 teaspoon grated lemon zest

1 tablespoon lemon juice

1/2 teaspoon salt

1/8 teaspoon black pepper

1 (6-ounce) piece smoked turkey breast, diced (you can also use cooked chicken breast)

6 carrots, shredded (about 3 cups)

1/3 cup dark raisins

8 cups lightly packed baby romaine

1/4 cup coarsely chopped peanuts

To make the dressing, whisk together the mayonnaise, lemon zest and juice, salt, and pepper in a large bowl.

Add the turkey, carrots, and raisins to the dressing; toss to coat.

Divide the salt greens evenly among 4 plates. Top with the turkey mixture and sprinkle evenly with the peanuts.

Serves 4. Per serving (about 3 cups): 199 Cal, 2 g Fat, 4 g Fib. POINTS value 4.

Chicken and Roasted Pepper Sandwiches

from WeightWatchers Momentum Cookbook

1/4 cup light cream cheese, softened

2 teaspoon grated lemon zest

1/2 teaspoon Italian seasoning or dried oregano

1/4 teaspoon black pepper

8 thin slices whole-wheat bread

1 1/2 cups shredded deli roast chicken breast

1/2 cup roasted red pepper, thinly sliced

8 large fresh basil leaves

Mash together the cream cheese, lemon zest, Italian seasoning, and black pepper in a small bowl.

Spread the cheese mixture evenly over 4 slices of the bread. Layer evenly with the chicken, roasted red pepper, and basil. Cover with the remaining slices of bread. Cut each sandwich in half.

Serves 4. Per serving (1 sandwich): 246 Cal, 7 g Fat, 4 g Fib. POINTS value 5.

Grilled Chicken with Raspberry and Goat Cheese Salad

from WeightWatchers Momentum Cookbook

4 (1/4-pound chicken cutlets)

3/4 teaspoon salt

1 (7-ounce bag mixed baby salad greens

2 tablespoon raspberry or red-wine vinegar plus 2 teaspoons olive oil, or 2 tablespoons Cindy's Raspberry Nectar Vinaigrette

1/4 teaspoon black pepper

1/2 cup crumbled soft (mild) goat cheese

2 (6-ounce) containers raspberries

3 scallions, thinly sliced

Spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat, or just use a nonstick frying pan. Sprinkle the chicken with 1/2 teaspoon of the salt. Place the chicken on the pan and cook until cooked through, about 3 minutes on each side.

Meanwhile, toss together the salad greens, vinegar, oil (or purchased vinaigrette), the remaining 1/4 teaspoon salt, and the pepper until coated.

Add the goat cheese, raspberries, and scallions to the salad and gently toss to combine. Divide the salad evenly among 4 plates. Have the cutlets and place 2 pieces on top of each salad.

Serves 4. Per serving (1 chicken cutlet and 2 cups salad): 252 Cal, 10 g Fat, 5 g Fib. POINTS value 5.

Chicken and Rice with Bell Peppers

Adapted from WeightWatchers Momentum Cookbook

I used regular brown rice; it took about 40 minutes to cook and I added some additional water after 20 minutes. We enjoyed this dish very much. --PKS

2 teaspoons olive oil

4 (5-ounce) skinned bone-in chicken thighs, trimmed

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

2 red bell peppers, diced
2 green bell peppers, diced

1 onion, finely diced

3 garlic cloves, minced

1 cup brown rice

1 (14 1/2-ounce) can diced tomatoes

1 cup water

Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with the oregano, 1/4 teaspoon of the salt, and the black pepper. Add the chicken to the skillet and cook until browned, about 3 minutes on each side. Transfer to a plate.

Add the remaining 1 teaspoon oil to the skillet. Add the bell peppers, onion, and garlic; cook, stirring frequently, until the vegetables begin to soften, about 4 minutes. Add the rice and cook, stirring, 1 minute longer. Add the tomatoes, water, and the remaining 1/4 teaspoon salt; bring to a boil. Reduce the heat and simmer covered, until the rice is tender, the liquid is absorbed, and the chicken is cooked through, about 20 to 40 minutes longer depending on the type of rice used.

Serves 4. Per serving (1 chicken thigh and 1 1/3 cups rice mixture): 422 cal, 10 g Fat, 6 g Fib. POINTS value: 8.

Fish Tacos

1 pound tilapia

6 (6-inch) corn tortillas

fresh salsa

limes

cilantro sprigs

Spray large non-stick frying pan with Pam. Saute tilapia on both sides until cooked through. Meanwhile, heat corn tortillas in microwave. Place cooked tilapia, fresh salsa, and cilantro sprigs on tortillas with a squeeze of fresh lime juice.

Makes 6 tacos @ 3 points per taco.

Corn and Green Chili Frittata

From WeightWatchers Momentum Cookbook

6 large eggs

1 cup frozen corn kernels, thawed

1 (4 1/2-ounce) can chopped mild green chiles, drained

1/4 cup fat-free milk

2 teaspoon chopped fresh thyme or 1/2 teaspoon dried

1/2 teaspoon salt

1/4 teaspoon black pepper

3 dashes hot pepper sauce

12 cherry tomatoes, halved

Whisk together the eggs, corn, chiles, milk, thyme, salt, black pepper, and pepper sauce in a large bowl.

Spray a medium nonstick skillet with nonstick spray and set over medium-low heat. Add the egg mixture and sprinkle with the tomatoes. Cover and cook until the eggs are set, about 15 minutes. Cut the frittata into 4 wedges. Serve hot, warm, or at room temperature.

Per serving (1 wedge): 168 Cal, 8 g Fat, 2 g Fib. POINTS value 4.

Slow Cooker Shrimp Chowder with Dill and Corn

From WeightWatchers Momentum Cookbook

Jim really like this, but I thought it was just OK. --PKS

1 pound medium shrimp, peeled and deveined, shells reserved

2 teaspoons canola oil

1 large onion, chopped

1 tablespoon all-purpose flour

1 (14 1/2-ounce) can fire-roasted diced tomatoes

4 small Yukon Gold potatoes, peeled and diced

2 celery stalks with leaves, chopped

1/4 teaspoon black pepper

8 cups reduced-sodium chicken broth

1/2 cup fat-free half-and half

3 slices turkey bacon, crisp cooked and crumbled

Put the shrimp shells on a square of cheesecloth. Gather the ends of the cloth and tie them together with a length of kitchen twine. Refrigerate the shrimp and set the shells aside.

Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour over the onion and cook, stirring constantly, 2 minutes longer.

Transfer the onion to a slow cooker. Add the package of shrimp shells, the tomatoes, potatoes, celery, pepper, frozen corn, and broth. Cover and cook until the vegetables are fork-tender, 4-5 hours on high or 8-10 hours on low.

About 20 minutes before the cooking time is up, remove and discard the shrimp shell package and stir in the shrimp. Cover and cook on high until the shrimp are just opaque in the center, about 15 minutes. Stir in the half-and-half and cook 5 minutes longer.

Ladle the chowder evenly into 6 bowls and sprinkle evenly with the turkey bacon.

Serves 6: per serving (about 2 cups): 276 Cal, 4.5 g Fat, 5 g Fib. Points value 5.

Asian-Style Duck Roll-Ups

from WeightWatchers Momentum Cookbook

2 cups shredded cooked duck breast or chicken breast

1/4 cup hoisin sauce

2 scallions, thinly sliced

4 (7-inch) whole-wheat tortillas, warmed

1/2 small red bell pepper, thinly sliced

8 arugula leaves, trimmed

Stir together the duck, hoisin, and scallions in a medium bowl.

Lay the tortillas on a work surface and spread evenly with the duck mixture. Top evenly with the bell pepper and arugula. Roll up the tortillas and cut in half.

4 servings @ 4 points per serving.

Slow Cooker Firecracker Chili

Adapted from WeightWatchers Momentum Cookbook

You can make this chili as hot or mild as you like by adjusting the ingredients. --PKS

1 tablespoon olive oil
1 pound ground turkey breast, or 1 pound lean ground pork
2 onions, finely chopped
2 tablespoons chili powder
1 tablespoon ground coriander
1/4 to 1/2 teaspoon red pepper flakes (optional add-in when using ground turkey or pork)
3 (14 1/2-ounce) cans diced tomatoes with green chilies (you can use just regular canned diced tomatoes and add a small can of diced mild jalapeno chilies)
2 (15 1/2-ounce) cans red kidney beans, rinsed and drained
1/2 cup lightly packed fresh cilantro
1 bunch scallions
1 cucumber, peeled, seeded, and diced
6 tablespoons sour cream

Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage links and cook, stirring, until brown, about 5 minutes. Transfer the sausage to a 4-quart, or larger, slow cooker. If using ground turkey or pork, save oil for sauteing onions.

Add onions to the skillet and cook, stirring, until softened, about 5 minutes. Stir in the chili powder and coriander (and chili flakes, if using) and cook until fragrant, about 30 seconds.

Transfer onion mixture to the slow cooker and stir in the tomatoes and beans. Cover and cook 4-6 hours on high or 8-10 hours on low.

Ladle the chili evenly into 6 bowls and sprinkle with the cilantro. Top each serving of chili with a tablespoon-size dollop of sour cream and some chopped cucumber and scallion.

Serves 6