2005 Skinny

[Tisham Candella]

Thereis something about chicken pot pie that just makes you want to go home. I have vivid memories of my mom making chicken pot pie with a fire roaring in our living room and watching A Charlie Brown Thanksgiving with my brother and sister. It is a symbol of winter and warmth and all of the cozy things we love about this season!

Preheat oven to 375 degrees. Season the chicken breasts with salt and pepper and bake for 20 minutes or until cooked through. Let cool, shred and set aside in a mixing bowl. In a saut pan, heat 1-2 tablespoons of olive oil and cook the onions for 5 minutes. Add the carrots and celery and cook until everything is soft. Season with salt and pepper. Add the veggie mixture to the mixing bowl with the chicken. Add the frozen peas. Add both soups and combine until everything is evenly coated. Season with salt and pepper (we like a lot of pepper!). Transfer the mixture to a casserole dish and bake at 375 for 40-45 minutes, just until heated through. It should come out bubbling hot! Serve with a biscuit and jam or with a side salad. We also like to add a little hot sauce. Enjoy!

So I finally made this one last night. It is SO good, and SO easy. I may or may not have added some puff pastry to the top for the hubs sake (so not so skinny maybe) and it was perfect. Thanks for sharing!

That day I had on powder skis by East Coast standards, that were 98 millimeters underfoot. For two decades now, the American skier has been irrationally gripped with powder fever. Shane McConkey (may he rest in peace) was the harbinger. He reversed the historic trend of manufacturing skis with more sidecut and camber when he sketched a design for the first true powder skis, the Volant Spatulas, on a bar napkin in 1996. In 2001, he tried out the first prototype in New Zealand on wet, heavy snow. The rest of the pros on the trip were flailing, but he was flying, and his performance blew the industry away.

A ski is either a buoy or a blade. It floats or it cuts. None do both well. Powder skis, which must float, achieve buoyancy mainly by sheer surface area, but on corn or boilerplate or wind-whipped, sunbaked, supportable mank, a wide ski is a slow ski edge to edge. Your width underfoot also reduces leverage laterally, so a wide ski more easily blows out of turns. All that tends to make for a sluggish and imprecise ski, one that spreads like a butter knife, not one that cuts like a cleaver.

They vaulted from edge to edge to edge, and I could feel that gyroscopic tug as I cut unbroken lines from turn to turn to turn, accelerating on the low-angle groomer as islands of trees zipped by faster and faster and faster. They hammered twin tracks into the hard snow as the slope steepened and opened below me. I felt like a locomotive storming down the valley, fast because I was confident, confident because I was secure. The skinny skis cut where my powder skis would slide. The cutting quaked in my thighs, which were flexed, and I felt powerful.

After narrowing down the proportions of lime to tequila to sweetener, I invited my friend Emily over to help me finalize the margarita recipe. She happily obliged. We played around with the ingredients, made a big mess, sampled a lot of margaritas, got tipsy and, finally, landed on the perfect margarita.

These are very good. I served these at a party and everyone loved them. I would suggest squeezing the fruit ahead of time. I had to use one lime per drink. Also, some of my guests wanted it sweeter so I added more agave. Thank You!

So quick & easy and delicious! Made these for friends this weekend and we enjoyed them so much. This a great margarita recipe. Used a pinch of sugar instead of agave as we had none and they still turned out great. Would definitely recommend and will be making again.

Thank you for the skinny margarita recipe. I have one quick question which might also be an interesting challenge for you. I need your expertise. I am embarking on the keto diet / lifestyle. No agave allowed, however, stevia is allowed. What do you suggest in terms of a sweetner that does not include sugar, agave or maple syrup? Should I just flavor to taste with stevia?

I look forward to your response and thanks for always providing such great information!

Best wishes,

Tam

This was a great recipe! I was short on time and had company coming, so made a pitcher- sized batch with lemon and orange juice on hand and out cut up fruit in for a decorative touch it was awesome. Not too sweet and just the right amount of alcohol. Will be sure to make with fresh juice next time and do the frozen alternative suggested. This made taco nite extra special and yummy.

DELICIOUS! I used a blood orange instead of a regular orange and it was perfect. I also added 2 sprigs of basil for my personal taste. I make skinny margs at home all the time. However, it was perfect because the portions made it just right! Thank you!!

This is awesome! Thanks so much for sharing. Just the other day I asked my husband if he would want a skinny tie and he was totally for the idea. I agree with you about those store bought ties. Now I can make him whatever I want. ;)

There is nothing skinny tasting about this Skinny Broccoli Salad with a Poppy Seed Dressing! It's loaded with chunks of apples, fresh blueberries, and dressed in a poppy seed dressing that's been sweetened with honey.

I've always loved veggies and your broccoli salad is calling my name! The poppy seed dressing looks delicious and so refreshing. I love that it's a skinny dressing that doesn't look boring at all. What a beautiful salad!

Saw flats of blueberries on sale with the strawberries and was tempted to buy some but I was making chocolate covered strawberries so maybe another time. Your Poppy Seed Dressing looks so good. I bet the honey sweet with the tang of the Greek yogurt and ACV go well together.

I love everything that you have in this salad which makes it super exciting to make! I think it's perfect especially since it's loaded with healthy ingredients and that dressing just makes it all the more better!

This Dip is fantastic. So healthy and I like the salad combination> The blueberries taste beautiful with that dressing , and it was a lovely way to introduce kids the the concept that you don't need to cook all vegetables.

I completely agree, I am the same with vegtables. Thanks for sharing the recipe, I'll have to try it one day.

My husand will love it, he always trys to get me to add more veggies or salads to our meals.

Note: I always recommend for cost savings to purchase the jar of yeast over the packets. You will get many more servings of yeast from the jar than the packets, and it will still last a while in your fridge!

FOR DEEP DISH PIZZA: You need to order the ingredients differently because of the longer baking process. I use a cake pan and brush the pan with oil (you can check out my detailed post here) you need to put the dough in the pan first, then put the cheese layer first, top with whatever else you are using (sausage, mushrooms, etc.) and then TOP with sauce. You need to sauce farthest from the bottom of the dough so the dough is crisp, not soggy.

Baked it on my baking steel for 14 minutes. The bottom crust was amazing and the lite mozzarella got super cheesy. One quarter of the dough recipe is 5 points, my toppings were free except for the cheese, making this pizza 7 smart points and totally filling.

If you are weirded out by leaving the dough in the microwave because of the yogurt, you can slow rise the dough in the fridge for 24 hours. I bake my pizza on a baking steel, if you don't have one, reduce the temperature of the oven to 450 and use a jelly roll pan, but preheat the pan for 30 minutes before baking.

If you don't like Greek yogurt, you'll love this switch! By accident I decided to use 1/2 cup whipped fat free cottage cheese in place of the Greek yogurt and it was the best decision evah! Light, flakey, and Hannah prefers this to the OG skinny dough.

This is on the pricey side as one 16 ounce bag of flour is around $11.00. But each bag makes two batches of dough. Each batch of dough makes 4 individual 5 ounce crusts, so the cost is going to be around $1.10 per crust.

Continue to ContentLow Carb Skinny Pizza DoughYield: 21Prep Time: 5 minutes Cook Time: 12 hours Total Time: 12 hours 5 minutes A LOW CARB PIZZA THAT DOESN'T HAVE CHICKEN! I recently discovered King Arthur Keto Wheat Baking Flour and was a bit skeptical. The dough is a bit "elastic" and took a bit of elbow grease to roll it out, but I loved how this came out. Do I prefer the OG dough - yes! But this dough is very close to the original one. If you are living a low carb lifestyle, or living with diabetes, you will love this option.

The base of the dough with the chicken is still only 1 point an ounce, because the chicken is zero points. My personal pizzas are usually 5 ounces, so the other points would depend on what you put on top. Hopefully that makes sense?

This recipe is written for Weight Watcher members, but obviously anyone can make it. The whole dough recipe is 22 ounces once risen, so I made it 22 servings. Sometimes I use 2 ounces to make naan, but my typical individual pizzas use 5 ounces of dough. Hope that helps!

I am very confused about your nutrition information for this. It says yields 22 and that it has 9g of carbs? Does this recipe truly create 22 pizzas or 22 pieces of pizza? I am only wondering because I am not sure if I want to have 176g of carbs in one pizza from this dough, so I am hoping this recipe possibly makes a lot of dough for multiple pieces or something. Thank you!

It makes 22 ounces total. One serving for her pizza is about 5 ounces. The total 22 ounces of dough makes about 4 pizzas. So you just weigh your dough per serving and calculate your numbers from there.

I made a batch of the dough yesterday morning around 10:30 am, covered it with plastic wrap and put it in the microwave. Then I forgot to take it out after 12 hours and remembered it was in the microwave at 7am the next morning, making it 20 hours in microwave. I opened it up and it smells okay. Would you use it?

Thank you for your time.

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