Pita Wrap Bread

I love pita bread. It is soft, chewy and delicious. I love to make gyros, chicken sandwich wraps, or just gnaw on a big ol' round of it. It is delicious. Usually I would just buy it at the store, but then I saw on the King Arthur Flour Website Blog a recipe for it and it also popped up on one of my favorite blogs Mel's Kitchen Cafe. I knew I had to try it, and boy am I glad I did!

Initially I was intimidated. Could I possibly make my own pita bread? Could I produce such a blissful food? Oh yes I did!! For this recipe, the toughest thing was finding the yeast. This isn't the usual active dry yeast, instead, this is an instant yeast found in the refrigerator section that is more like a crumbly paste. It is very different to work with, but it turned out great!

The fresh warm pita bread that came off my griddle was pure heaven! Never again will I buy the pre-made packaged stuff at the store. I'm now an official pita bread snob.

Pita Wrap Bread
From Mel's Kitchen Cafe
Yields 8 bread rounds
7 POINTS+ per bread round

3 -3 1/4 c. unbleached all-purpose flour
1 1/2 c. boiling water
1/4 c. potato flour or 1/2 c. potato buds or flakes (I used potato flour)
1 1/4 tsp salt
2 Tbsp vegetable oil
1 tsp instant yeast

Place 2 c. flour in bowl and pour boiling water over top of flour. Stir until smooth. Cover bowl and set aside for 30 minutes.

In seperate bowl, whisk together potato flour & 1 c. remaining flour with salt, oil and yeast. Add this to cooled flour/water mix. Knead for several minutes by hand or mixer to for a soft dough. Dough should be somewhat sticky but will be fairly stiff. Add additional flour (1/4 c.) only if necessary. If kneading by hand keep hands and surface lightly oiled. Place dough in greased bowl. Cover and let rise 1-2 hours (I did 2 hours and it was perfect).

Divide dough into 8 pieces. Cover and let rest 15-30 minutes. Roll each 7"-8" circle and dry fry with oil in a griddle or skillet/fry pan. Fry until puffed and flecked with brown spots, over medium heat about 1 minute per side. Do not cook too quickly or slowly or they will dry out or have raw middles.

Transfer to rack and stack them to keep them warm and soft. Serve immediately or cool completely before storing in plastic bag.

Transformed into a Chicken Bacon Ranch Wrap...Yum!

Canadian Cookies on Bars

Hold on to your seats because these bars will change your life! No, I'm not joking. These are rich, chocolaty and moist. Get ready to have your life rocked!!

This recipe has been in my family for years. I believe it came from my Great Grandma Shoe, and it has been making appearances at family functions for as long as I can remember. Everyone loves these bars, especially my sister. After we went to college, these were a frequent requests on a visits home.

You have got to try these!

Canadian Cookies on Bars
Yields 1 9x13 pan

1st layer:
1/2 c. margarine
5 Tbsp. sugar
5 Tbsp. cocoa powder
1 egg
1/2 tsp. vanilla
1/2 c. pecans
2 c. graham crackers, crushed
1 c. coconut

Mix together margarine, sugar, cocoa, egg and vanilla. Melt over double boiler, stirring until the consistency of pudding. Then stir in nuts, graham crackers and coconuts. Press into 9x13 pan.

2nd layer:
4 Tbsp. butter
3 Tbsp. milk
2 Tbsp. instant vanilla pudding
2 c. powdered sugar
1 pkg. (12 oz) chocolate chips, melted

Mix butter, milk, pudding and powdered sugar. Spread over the first layer. Melt chocolate chips and spread on bars. Allow to chill and set. Cut into bars. Store in the fridge.

Chicken Salad Sandwiches

Lunchtime is always one of my greatest struggles. I want something that tastes great, but doesn't require a lot of prep time and usually it needs to be portable to take to work. I don't like to eat last night's dinner for lunch because chances are since I'm only cooking for the 2 of us, it will be making a second appearance on leftover night. This chicken spread is just the answer for the lunchtime rut. It takes some prep work on one day and stores great for lunches to come. It is tasty and satisfying, plus packs great for work lunches.

Now, I'm quite familiar with the typical chicken spread, and let me tell you...this isn't it! This has so many great extras to take chicken spread to the next level. Cardamom is the secret ingredient, giving it a warmth and spice that had my husband dumbfounded asking me "What is that?!?!" Now, I can't take the credit for coming up with adding that ingredient on me own. It was my dad, brave in the kitchen as he is, that came up with it. We are all hooked!

To keep this chicken spread tasting the best and with the best texture, leave out the cashews and grapes for fridge storage and only stir in what you need so they stay crisp and fresh tasting. There is no right or wrong measurement to the grapes and the cashews, just add enough for your own preference. I also find that the best mix for these "salad" type sandwiches is using both miracle whip and mayonnaise. The mayonnaise adds the texture and richness, while the miracle whip keeps it from being too rich, adds some tang and cuts down on the fat and calorie content. Serve this up on some nice bread, croissant (if you are feeling especially naughty), or even on a bed of lettuce (if you're into that kind of thing). I'm salivating already!

Chicken Salad Sandwiches
Makes 1 big batch, probably enough for 8-10 sandwiches

4 medium to large chicken breasts, cooked and cooled (I usually poach mine)
3/4 c. miracle whip
3/4 c. mayonnaise
1/4 c. onion, chopped
1/4 c. celery, chopped
1/8 tsp cardamom (or more to taste)
Scant 1/4 tsp. garlic powder
salt and pepper to taste
Cashews, roughly chopped
Red Grapes, halved

Pulse chicken breasts in food processor to desired consistency. (A nice medium chunkiness is usually what I like.) Mix chicken, celery and onion in large bowl. In separate bowl, combine mayonnaise, miracle whip, garlic powder, and cardamom. Stir into chicken mixture. Salt and pepper to taste. Adjust other seasonings to taste. Cover and chill. Mix in desired amount of grape halves and cashews prior to serving.

Hamburger and Mushroom Stroganoff

I love Beef Stroganoff. Sad to say, I haven't found the perfect recipe for real from scratch Beef Stroganoff. My meat is usually dry and my sauce isn't very flavorful. So far, I've tried about 3 or 4 different recipes and cooking methods. However, this stroganoff is pretty darn tasty. This isn't usual Beef Stroganoff, because it uses hamburger and canned Cream of Mushroom Soup. This is also much quicker than traditional stroganoff. There isn't any cutting up of the meat and browning it in batches.

This recipe is actually from the back of a bag of Creamette Egg Noodles. I did modify it slightly. The original recipe calls for canned mushrooms. I love mushroom and much much much prefer freshly sliced baby bella mushrooms. I also added way more than the original recipe calls for. This way I'm am making it slightly more figure-friendly and upping the fiber content. Plus, it really stretches this recipe. Sometimes I just use 1 package of baby bellas and sometimes I use up to 2 if I happen to have that many on hand. The recipe calls to be served over egg noodles, but it would also be great over rice as well.

This comes together in a cinch and I always know that it will be a warm and comforting meal. My quest continues for the perfect traditional beef stroganoff with pieces of tender flavorful meat and a perfect homemade cream sauce, but for a weeknight meal this one is a definite keeper for a quick and easy stroganoff. (Also, I know the pictures don't look that appetizing, but trust me, this tastes way better than these pictures look).

Hamburger and Mushroom Stroganoff
Serves 6-8 
8 servings = 10 PTS+ per servings
6 servings = 13 PTS+ per serving
Adapted from Creamette

1 pkg (1 lb.) Creamette Extra Wide Egg Noodles**
1 lb. lean ground beef, 93/7
1/2 c. chopped onion
2 garlic cloves, minced
2 Tbsp. flour
2 tsp. beef flavor granules (or 2 cubes instant beef bouillon)
1/4 tsp. fresh ground black pepper
10 3/4 oz can Cream of Mushroom Soup, 98% Fat Free
1 c. water
1 - 1 1/2 pkgs Baby Bella Mushrooms, sliced and sauteed (try to saute in cooking spray and chicken or beef broth for a low cal saute, or add appropriate points to saute in your healthy oil)
8 oz sour cream, reduced fat
2 Tbsp chopped parsley

Cook noodles according to package directions.

In large skillet, over medium heat, brown beef. Add onion and garlic, cooking and stirring until onion is tender. Add mushrooms. Stir in 1 Tbsp flour and bouillon and pepper. Cook 1 minute. Add water and soup. Bring to boil and simmer 15 minutes. Combine sour cream with remaining 1 Tbsp flour and parsley. Stir into beef mixture. Heat through, but do not boil. Serve over hot noodles.

**To lessen the pts, reduce the amount of pasta in your serving.  If you omit the pasta from your PTS+ totals this recipe equals:
8 servings = 4 PTS+ per servings (add PTS+ for pasta)
6 servings = 5 PTS+ per servings (add PTS+ for pasta)

Chicken Spaghetti

Chicken Spaghetti, how do I love thee. Let me count the ways. 1) Your creamy warm comforting goodness. 2) Your little bit of chicken married perfectly with gooey cheese. 3) You reheat and make amazing leftovers. 4)..... Well, we better stop there because I could go on and on about this amazing recipe!

Whether you call them casseroles or hotdishes, you have to admit these are usually great go to meals. They bring you warm creamy comfort and always hit the spot. For us, these are great because they are something I can prep ahead of time and are a quick and easy meal that reheats great for the 2 of us. I'm always on the look out for great new casseroles. I usually use the same 2 over and over, but now this one is being added to the rotation as #3.

This casserole is from Pioneer Woman's Blog. I love her blog. If you haven't check it out, it is a must! Here is the direct link to the recipe. I followed her direction for poaching chicken, which is a poaching a full cut up chicken with the skin on, then you cook the spaghetti in the chicken water. The result is perfectly moist and flavorful chicken and noodles for the casserole.

Chicken Spaghetti
From Pioneer Woman
Serves 12 (1 serving = 7 POINTS+)

1 whole chicken, cut up
3 cups dry thin spaghetti, broken into 2 inch pieces
2 cans Cream of Mushroom Soup, 98% fat free
2 cups Grated Sharp Cheddar Cheese, reduced fat
1/4 cup green pepper, finely diced
1/4 cup onion, finely diced
1 jar (4 oz) diced pimentos, drained
2 cups Reserved Chicken Water from pot
1 tsp. Lawry's Seasoning Salt
1/8 tsp Cayenne Pepper
Salt and Pepper to taste
1 cup Grated Sharp Cheddar Cheese, reduced fat

In large pot, boil water and add chicken. Poach until cooked. After poaching chicken, add spaghetti to the same water you poached the chicken in. Cook spaghetti until al dente. Be careful to not overcook because the noodles will finish cooking with casserole. Reserve 2 cups of cooking liquid.

Shred chicken (discarding the skin...or you can add a little skin in with the casserole if you are feeling daring) and combine 2 cups worth of chicken with cooked spaghetti, cream of mushroom soup, onion, green pepper, 2 cups shredded cheddar, pimentos, seasoning salt, cooking liquid, cayenne pepper and salt and pepper. Pour into casserole pan and top with 1 cup shredded cheddar. Bake at 350 degrees for 45 minutes and bubbly. (If the cheese gets too brown, cover with foil). This can be stored uncooked in freezer for up to 6 months or in the fridge for 2 days.