Happy Friday! So happy it’s almost the weekend. I’m looking forward to relaxing, planning some great food for my menu next week, possibly prepping some of those items so it’s easier to stay on track. I think I’m going to mix it up for my breakfast – I’ve been having frozen waffles a lot or my egg muffins and I think it’s time to bring something more fun. I’m thinking about my scrambled eggs in a jar. That’s easy to make ahead and I just bring the jar to work and heat it up in the microwave.
My actual breakfast was VERY filling and awesome. 1 Whole Wheat waffle from Target (2.5 SP) 1 hard boiled egg (2 SP) 1 serving PB2 chocolate peanut butter (1 SP) to smear on top of my waffle – and 1 banana (0 SP) and on the side 3 slices of Eckrich Reduced Fat Salami (2SP) I don’t think you can buy that in a package – you can get it from your local deli. And a teaspoon of chia seeds on top!
I knew that I was going to have lunch at work and hoped I would make good choices. We are starting a film festival at my office where we watch movies during lunch once a month. I work at an architectural firm, so the movies are geared towards design, architecture, etc.. We watched the documentary Helvetica . It’s on Netflix – it talks about the font Helvetica and who created it 50 years ago and why it’s been used in so much advertising -it’s very entertaining! We had a create your own taco bar from Burrito Beach – (I LOVE TACOS!). I don’t know if Burrito beach is in other places besides the Chicago area – but it is DELICIOUS!! But I had a plan:
So from the taco bar, I skipped the tortilla (saving 3 SP per tortilla!) and loaded up on the salad, chicken, a little black beans, a little of the rice and added a bunch of the veggies – which had kale, zucchini and yellow squash. I normally wouldn’t even put yellow squash on my plate – but I decided to try it and I really liked it!
And for those of you who don’t know- My family has had Pizza every Friday night for the last 22 years! It started when my husband and I started dating and it’s been something our kids have loved looking forward to. We used to order out all the time but in the last year – I’m making my own – and it’s been great (and saving $$ too!) I have 3 teenagers and they eat a ton!
| Servings | Prep Time |
| 6 | 10minutes |
| Cook Time |
| 17minutes |
|
|
- 1cup warm water
- 2 cups all purpose flour
- 1 tsp active yeast
- 1tsp salt
- cup pizza sauce*I use Classico brand pizza sauce
- 7oz. Italian sausage*can use hot or mild
- 2cups mozarella cheeseshredded
- In a standing mixer - add the warm water and yeast. Wait 5 minutes until the yeast blooms. (it will look kind of foamy)
- Add the salt and flour and mix on low with the dough hook for about 5 minutes.
- I make a pretty large pizza with this, a 16 inch pizza. You can divide the dough into 2 and roll it thinner for two 12 inch pizzas.
- Once the dough has finished - I will put flour on my hands, and put the dough on my counter. Using a rolling pin, I'll roll it out to desired size.
- I have a pizza pan that has holes in the bottom for air circulation. I spray the pan with cooking spray before I put the dough on.
- Poke the dough all over with a fork - this prevents the dough from puffing up and I pre-cook the dough for 6 minutes.
- Remove the pizza crust from the oven, add the sauce, the sausage and cheese. Sprinkle with dried oregano.
- Bake for 10 minutes. At this point, I'll slide the pizza off my pizza pan directly on the oven grates (optional) this makes the bottom crust crispy. Then I'll bake it for another 5 minutes until golden and bubbly!
It sounds complicated - but after you do it a few times - you can do it no problem! If you don't want to start with homemade dough - did you know your local pizza place sells dough? Or you can buy it at Trader Joe's or at your local grocery store. Just let the dough come to room temperature so it is easy to roll out.
I cut the pizza into 16 squares - trying to get it even - each square is 4 Smart Points
What do you have going on this weekend?
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This post first appeared on Slim-Shoppin – Making Healthy Food Since 2008!, please read the originial post: here
