Ryan's Chicken Alfredo Pizza

(And Natalie's)

Makes 2 pie pans of pizza

Sauce:

1 cup parmesan cheese
1 pint heavy whipping cream (use just a little less than the whole pint, Ryan eyeballs it)
1/4 tsp salt
1/4 tsp pepper
3 tbsp fresh chopped parsley
chopped garlic until you can smell it in the pot (that's literally what Ryan told me)

Mix all ingredients in a sauce pan and simmer on stove top until well combined and cheese has melted.



Dough:

3 tsp sugar
3/4 tsp salt
3 tsp shortening
1 cup boiling water
2 1/4 tsp dry yeast (1 packet)
6 tsps water
3 cups flour

Mix sugar, salt, shortening in the cup of boiling water. Stir until everything combines in the water. Let cool.
Soften yeast in 6 tsps water. Add to sugar mixture once softened.
Add 1 1/2 cups flour and mix until smooth. Add remaining flour and knead. Put towel over bowl and allow 1 hour to rise.

Preparing the pizza and chicken:

You will need a bottle of olive oil, a bottle of Italian dressing and 1 cup or more of grated mozzarella cheese.

Preheat oven to 400 degrees.
Soak chicken in Italian dressing in a ZipLock bag for 15 minutes (or longer). Grill and the cut into bite-sized chunks.
Coat pizza pan with olive oil. Form dough in pan. Glaze top of dough with olive oil. Fill dough generously with alfredo sauce. Add chicken chunks. Finish with mozzarella on top. (The more, the better, in our opinion.)
Bake on lowest rack for 20-25 minutes until cheese on top is the color brown that you prefer.

Melon and Strawberry Salad

Prep time: 10 minutes

3	cups strawberries, hulled and sliced
2	cantaloupe , cut into cubes
3	cups green grapes
6	sprigs fresh mint
	SAUCE
1	cup plain yogurt
3	tablespoons honey

[1] Mix the yogurt and honey in a small bowl. Place strawberries, melon and grapes in individual bowls, drizzle with yogurt sauce. Garnish with sprigs of mint and serve.

Apparently, strawberries are out of season, because I couldn't find ANY. Thus, I used blueberries instead, which I though complemented the cantaloupe and grapes nicely. (Just one plastic carton of them.) I don't like yogurt, never have, and the honey really wasn't enough to cover up the yogurt-y taste, so I added some powdered sugar on top. Yum!
PS. The mint garnish is completely unnecessary.



per serving: 195 calories; 4 grams protein; 3 grams total fat; 3 grams fiber; 1 grams saturated fat; 43 grams carbohydrates; 8 mgs cholesterol; 53 mgs sodium
4 weight watcher points

Prosciutto Stuffed Chicken Breasts

Prep time: 10 minutes
Cook time: 35-40 minutes

6	boneless, skinless chicken breasts
6	slices prosciutto
6	slices provolone cheese
1/2	cup fresh basil, chopped
1/3	cup butter, melted
1	cup panko bread crumbs
	heavy-duty round toothpicks

Preheat the oven to 350 degrees.

[1] Place the chicken between two sheets of plastic wrap and using a meat mallet, pound the chicken breasts thin. Season with salt and pepper and top each breast with a slice of the proscuitto, a slice of cheese and basil. Gently roll up into a log and secure tightly, using several toothpicks.

[2] Place the melted butter in a shallow dish and the breadcrumbs on a plate.

[3] Dip the chicken rolls in the melted butter and then roll in the breadcrumbs.

[4] Place the chicken rolls in a baking pan and cover with foil. Bake for 20 minutes and remove the foil. Bake for an additional 15-20 minutes or until browned and bubbly. Remove the toothpicks and serve.

Sooooo.... I didn't have a mallet or the toothpicks, so I decided to just put the prosciutto, cheese and bread crumbs on top of the chicken. I mixed the butter with the bread crumbs and basil before hand and smushed them on top. It was dang tasty, so maybe next time I will do the whole hammer thing.

per serving: 380 calories; 42 grams protein; 20 grams total fat; 0 grams fiber; 11 grams saturated fat; 6 grams carbohydrates; 130 mgs cholesterol; 617 mgs sodium
9 weight watcher points