Meal Prep: Quick and Easy Bread Dough

I made bread dough for the week – six portions worth. Two of the portions will be used for pizza (Recipe here). Two will be used for two meals of Pigs-in-a-Blanket (Recipe here) one for now, and one for a second meal that I will freeze for later. One portion will go for Cheesy Biscuits with Eggs (recipe here), and the sixth portion will be used for Chicken Pot Pie. That recipe will be posted later.

Forgive the goofiness! I watch my videos and think, “Lord, I bang things around in the kitchen like Julia Child – give directions and then have to reverse them, and then I get carried away weighing dough when it really doesn’t matter! That’s life and reality – at least my reality. Enjoy!

This is a great way to meal prep or the week. When the dough is already made and in the refrigerator, then those meals that use the dough are so much simpler to make.

You will see from the video that it’s easy and quick, too.

The recipe I use made 6 portions. Each portion includes 1/2 cup self-rising flour which is either 5 or 6 points (WW Blue plan), depending on the brand.

Recipe: Vegetable Beef Soup (WW Blue – less than 1 point per serving)

I made a WW-friendly vegetable beef soup today, and it is delicious! The video will walk you through how to make it. The recipe is below.

The soup base is:

1 lb. 96% lean ground beef (10 WW Blue points)

2-3 can diced tomatoes (0 points)

1 can tomato sauce (0 points)

1 quart beef broth (0 point)*

approx. 1 cup chopped onion, 1/2 cup chopped celery (0 points)

Salt and pepper, to taste (0 points)

Directions: Brown the ground beef in a large soup pot. Add the diced tomatoes, tomato sauce, and beef broth. Salt and pepper, to taste.

Now add your vegetables – I usually buy a bag of frozen soup vegetables. However, you can use fresh, frozen, or canned (drain canned vegetables) – corn, carrots, peas, beans, garlic, peppers, potatoes (count the points for potatoes).

Bring to a boil. You can add more beef broth if the soup is too thick. Let the soup simmer for a couple hours to thoroughly meld all the flavors.

This soup will keep in the refrigerator for several days, and it freezes well.

POINTS: I add additional beef broth, if needed, to bring my total amount to 18 cups – which equals 18 servings.

10 total points divided by 18 servings – .555 points (which rounds of to 1 point.

*Some beef broths scan as 0 points for a quart, and some scan as 1 or 2 points for a quart. It depends on the fat content of the particular broth you buy. Scan the broth you use to figure your points. However, even at 2 points a quart, the total still equals less than 1 point per cup/serving.

 

Recipe: Pigs in a Blanket

I wanted a hot dog – particularly a pig-in-a-blanket. And I knew I needed two things to make them: bread dough and hog dogs. First, the dough.

My Bizzy Kitchen has a pizza dough that can be used in many ways, and I like it much better than the 2-ingredient dough because it doesn’t have the strong tangy taste of the Greek Yogurt. You can find the recipe here. It’s quick and easy to put together. Make a batch of the dough, divide it into four equal portions. Put three of the portions into individual zip-lock bags. You can use those portions for individual pizzas or bagels or whatever bread product you’d like. The dough will be good in your refrigerator for at least a few days.

You will use the other portion (1/4 of the recipe) for these pigs-in-a-blanket.

Next, the hots dogs. Hebrew National has great hog dogs, and they have two that can be confusing – a “reduced fat” and a “97% Fat Free” version.

NOT THIS ONE!
THIS IS THE ONE TO BUY!

Get the HEBREW NATIONAL 97% FAT FREE BEEF FRANKS. They are only 1 WW Blue point each – and they taste really good!

Take four hot dogs out of the package. Take your dough (which is 1/4 of the recipe) and divide it into four equal portions. Take one portion and roll it into a long snake-like shape and wrap it around one of the hot dogs. The dough might be sticky – use just a little extra flour to make it workable

Sorry, but I forgot to take photos of the four pigs-in-a-blanket ready to go into the oven. However the other three looked just like the one shown above.

Note: I THINK that you could probably get away with dividing the dough into six portions and making six Pigs-in-a-blanket instead of four. It would bring down the number of points each, too. I intend to do that next time.

Bake at 400 degrees for about 15-20 minutes – until bread is nicely browned. The hot dogs are already fully cooked, and so you have to worry about whether they are done. As long as they’re hot, they’re good to go.

POINTS (WW Blue Plan)

1 Pig-in-a-blanket = 2 points (hotdog-1, dough-1)

2 Pigs-in-a-blanket = 5 points (hotdogs-2, dough-3)

3 Pigs-in-a-blanket = 7 points (hotdogs-3, dough-4)

4 Pigs-in-a-blanket = 9 points (hotdogs-4, dough-5)

Recipe: Carol’s Meatloaf

I love meatloaf, and so I made it this afternoon. We had it for dinner tonight. It is 3 points per serving (WW Blue Plan). Here’s the recipe:

3-Point Dinner: one serving meatloaf with tomato sauce, black-eyed peas, green peas, fresh sliced tomatoes.

Carol’s Meatloaf

2 lb. ground beef, 96% lean (20 points)

6 slices light bread (1 point per slice = 6 points total)

4 eggs (0 points)

1/2 cup finely chopped onion (0 points)

1/2 cup finely chopped bell pepper (0 points)

Salt/pepper/garlic salt – to taste (0 points)

Instructions: Dump all ingredients into a large mixing bowl. Use hands to mix well (I wear gloves). Season (salt, pepper, garlic salt, etc.) to your preference. Form two loaves. Each loaf has four servings. Bake at 325 degrees for about 60 minutes – or until meat thermometer placed in the center of the loaf register 160 degrees.
I usually cook one loaf and wrap the other loaf in aluminum foil and freeze it for another meal in a couple weeks.

Points: 26 points total for 8 servings. That equals to 3.25 points per serving. So if you have two servings, that would be 6.5 points which would round off to 7.

Tomato Topping For Meatloaf

1 can diced tomatoes

1 can tomato sauce

1/2 cup finely chopped onion

1/2 cup finely chopped bell pepper

salt/pepper – to taste

Instructions: Combine ingredients in a saucepan. Bring to a boil and simmer for about 15 minutes. You can cook longer if you want the onion and pepper to be softer. Spoon over meatloaf when served. Points – 0 points for each 1/2 cup serving

A Better Cheesy Biscuit With Egg

My sister saw my post with the recipe for Cheesy Biscuits with Eggs, and she came up with a MUCH simpler way to make them. She took the dough for each serving, rolled it into a long “log” and then brought the edges together to form a circle.  So much simpler! And the egg fits into the hole much better, too!  

So here is the revised recipe:

Make the dough first. This makes four servings. 

1 cup self-rising flour (11 points)
1/2  teaspoon yeast (0 points)
1/2 teaspoon salt (0 points)
1/4  cup plain nonfat Greek yogurt (0 points)
1/4  cup warm water (0 points)
Pam cooking spray, butter flavor (0 points)
 
  • Preheat the oven to 475 degrees.
  • Prepare a small baking dish with a sheet of parchment paper or a spray of butter-flavored PAM.
  • Set aside about 1/4 cup of the flour to use later.
  • In a bowl, mix 3/4  cup of the flour with the yeast and salt. 
  • Add the yogurt and warm water and mix well. You should have a sticky ball of dough
  • Sprinkle some of the reserved flour on a clean counter or pastry mat. (I actually used a paper towel).
  • Dump out the dough onto the floured mat.
  • Sprinkle more of the reserved flour on the dough, gently fold it over, and repeat until a good ball of dough is formed. Knead the rest of the flour into the dough.
  • Spray your hands with Pam, take the dough and form it into 4 balls of equal size.
  • Note: If you want to make only one or two servings, before cooking at all, wrap the unused dough in a ziplock bag and keep it in the refrigerator till you’re ready to use it. The extra can be used for this recipe, pizza dough, or any other dish requiring bread.
  • Roll each ball into a long log shape and then press the ends together to form a circle, and place the 4 circles on the baking sheet.  Make the circle large enough to hold an egg in the middle. 
  • (optional) Let rise for about 30 minutes. This step will make the dough rise more, but it is delicious without this step.
  • Bake at 475 degrees for about 4-6 minutes until puffed but not browned.
  • Remove baking sheet from oven.

Toppings: Here is a photo of my toppings – chopped tomatoes, grated Cabot 75% reduced fat cheddar cheese, a slice of Canadian bacon, finely chopped onion, chopped spinach leaves.

  • Working quickly so the biscuit doesn’t cool too much, place a slice of Canadian bacon underneath each of the biscuit circles.
  • Crack an egg into each biscuit cup. If you look at the photos below, you will see that the egg white flowed over the top of the biscuit, but it was okay. When I took them out of the oven, they were fine. 
  • Season with salt and pepper. Add other toppings, as desired – just keep track of the points.
  • Return the baking sheet to the oven and continue baking until the biscuits are golden and the egg whites are set, about 10 minutes more.
     
     
     

(Photo below) It’s ready to go in the oven! I’ve piled on so many toppings that you can’t even see the egg except for where part of the white overflowed at the top of the photo. You will see in the next photo that after it has cooked, the white overflowing doesn’t make any difference – still delicious!

 

And here it is – ready to eat.  Absolutely delicious!

Counting the points: Each biscuit (4 biscuits per recipe) is 3 points. Add the points for any toppings you add.

2-Point Banana Bread

2-Point Banana Bread

Ingredients

1 1/2 cups Self-rising flour (16 points)

1 cup monkfruit granuated sweetener (0 points)

1 egg (0 points)

1/4 cup unsweetened applesauce (0 points)

3 medium bananas, mashed (0 points)

Directions

Put all ingredients in a large mixing bowl. Mix well.

Pour into a loaf pan (5″ x 10″)

Bake at 350 degrees for approximately 45-55 minutes (depending on your oven) or until an inserted toothpick comes out clean.

Cut into 8 equal slices.  Each slice is 2 points.

My verdict: It is very moist. It took longer to bake than I thought it would. Let it cool before slicing it. Next time I will decrease the monkfruit sweetener. For me, it was a little too sweet. The bananas and applesauce have natural sweetness. So a full cup of additional sweetener is too much. If I wanted to go all natural and add regular sugar to this recipe instead of the monkfruit sweetener, it would add 3 points to each slice (1/2 cup sugar = 24 points).

Baked Cheesy Biscuits with Eggs (4 points each, WW Blue)

The idea for these came from my sister, Janice, who posted the recipe on Facebook.  It’s a White Lily Flour recipe.  I revised it to better fit in with the WW Blue Plan, and I actually came up with a couple of variations. These are 4 points each (WW Blue Plan) if you use the Velveeta slices, and 3 points if you use the Canadian bacon. I had one for dinner tonight, and I am stuffed!

Here’s the recipe:

Baked Cheesy Biscuits with Eggs

1 cups self-rising flour (11 points)
4 eggs (0 points)
1/2  teaspoon yeast (0 points)
1/4  cup plain nonfat Greek yogurt (0 points)
1/4  cup warm water (0 points)
1/2 teaspoon salt (0 points)
Pam cooking spray, butter flavor (0 points)
4 slices Velveeta cheese (6 points) OR 4 slices Canadian Bacon (1)  OR a combination of both. Just figure out the correct points.
Pam Cooking Spray, No-Stick, Butter Flavor (0 points)
salt/pepper, to taste
Other toppings you might want to add: spinach, onion – whatever you like.
  • In a large bowl, mix 3/4  cup of the flour with the yeast and salt. Reserve the extra 1/4 cup of the flour for later.
  • Add the yogurt and stir until it starts to form a ball.
  • Add the warm water and mix well. You should have a sticky ball of dough.
  • Sprinkle some of the reserved flour on a clean counter or pastry mat. (I actually used a paper towel).
  • Dump out the dough onto the floured mat.
  • Sprinkle more of the reserved flour on the dough, gently fold it over, and repeat until a good ball of dough is formed.
  • Spray your hands with Pam, take the dough and form it into 4 biscuits of equal size.
  • Take a small round cookie cutter and cut out a hole in each biscuit. Place the cut out rounds and the larger biscuits on a baking sheet lined with parchment paper. You can push on the inner circle to widen it.  Trust me, you want that circle to be big enough to hold an egg!  Those circles that look so big in the photo close in a lot when they cook!
  • Spray the tops lightly with butter-flavored Pam.
  • Let rise for about 30 minutes.
  • Bake at 475 degrees for about 6-8 minutes until puffed but not browned.
  • Remove baking sheet from oven.
  • Either drape a slice of cheese over each of the large biscuits – using your finger to press it into the opening to form a deep cup, OR make four cuts on a slice of Canadian bacon (see photo) and overlap the edges to tuck it into the opening to form a deep cup. 
  • Crack an egg into each biscuit cup. If you look at the photos below, you will see that the egg white flowed over the edges of the biscuits. I worried, but when I took them out of the oven, they were fine. I even had a yolk roll over the edge of the biscuit. I just scooped it up with a spoon and put it back. LOL!
  • Season with salt and pepper. Sprinkle other toppings – grated cheese on the ones with Canadian bacon (measure and count the points), chopped spinach leaves, etc.
  • Return the baking sheet to the oven and continue baking until the biscuits are golden and the egg whites are set, about 10 minutes more.
  • Serve immediately.

Notice in the photo above, the egg white that flowed out into the pan. It was fine! The top two have the slice of Velveeta, and the bottom two have the Canadian bacon. I liked the ones with the Canadian bacon best – and they were one point lower! Both were delicious, though!  A serving includes one of the large biscuits with the egg in the middle along with one of the smaller cutouts.

Zero-Point Taco Soup

The weather has turned cooler, and I saw something on Facebook about Zero-Point Taco Soup. I didn’t need persuading – that immediately became what I would make for dinner. I didn’t have taco seasoning on hand, and so I made a quick trip to Kroger to get some.

Within ten minutes of getting home, the soup was simmering on the stove. What could be simpler than opening a bunch of cans, a package of chicken breasts, and some seasoning, and dump it all in the cooking pot! The only other step was to shred the chicken after it had cooked.

I served it with a dollop of nonfat Greek yogurt (instead of sour cream) and a little grated Cabot 75% Reduced Fat Sharp Cheddar Cheese. Both of those are 0-points, too. If I used more (half ounce +) of the Cabot cheese, it would move to a point, but I kept it under 1/2 ounce. It was both tasty and filling. It tasted so good, I had a second bowl – and I counted the cheese as 1 point since I had two helpings of it!

The soup freezes well. So I will put some in the refrigerator to eat over the next couple days, and I will put some in the freezer to enjoy again in a few weeks.

Here is how I made it:

Zero-Point Taco Soup

  • 4 cans beans (black beans, kidney beans, pinto beans, great northern beans – whatever kind you like or a combination of beans. I used Kroger’s Tri-Bean Blend)
  • 1 can diced tomatoes
  • 1 large can tomato sauce OR pureed tomatoes
  • 1 qt. chicken broth (you can use less if you want your soup to be thicker)
  • 2 Tablespoons taco seasoning (add more or less, depending on your taste)
  • 1 lb. boneless/skinless chicken breasts
  • diced onion, peppers, garlic – to taste (can use fresh or dehydrated)
  • salt/pepper to taste

Directions:

  1. Dump everything into a large saucepan (or crockpot)
  2. Bring to a simmer
  3. Once chicken is cooked through, take it out, shred it, and add it back into the soup.
  4. To serve, you can top with sour cream or Greek yogurt, grated cheese, corn chips – whatever toppings you like

Zero Points on WW Blue Plan. Be sure to add points for any toppings you choose.

1-Point LARGE Cafe Latte!

Unsweetened vanilla almond milk and Golden monkfruit sweetener

When I got home from an appointment earlier today, I wanted a latte or macchiato; I needed an early afternoon energy boost. I started to make a caramel macchiato but then noticed that the jar of sugar-free caramel had “Refrigerate after opening” on it. It has been sitting next to my espresso machine for a couple months. I tossed it in the trash.

With no caramel (except full sugar – which would add 6 points for 2 tablespoons – and I would want more than 2 tablespoons!), I decided to go with a latte instead.

I got a large glass and filled it with ice. Then I poured 4 ounces of espresso over the ice. And since I REALLY like my coffee drinks sweet, and since I had just bought a bag of golden monkfruit sweetener, I added 1 1/2 Tablespoons of it to my latte.  I finished filling up the glass with unsweetened vanilla almond milk, and stirred it.

The golden monkfruit sweetener is a brown sugar replacement. So it gave the latte a caramel-y flavor – which I loved.

Weight Watchers points? The only ingredient with points is the almond milk – and it’s 1 point for 1 cup. I used less than a cup, but will count a full point anyway. It is delicious! Just imagine: a large coffee drink for 1 point! I will be making these more often!