Recipe: Tuna Pot Pockets

I created this recipe based off of HG Chicken Pot Pocket recipe which I posted about a few weeks ago.  I decided that if it worked with chicken, why not tuna?  I was not looking forward to the very hard edges of the egg roll wrappers, so on the spur of the moment I decided to use a fat-less, no sugar added bread dough recipe.  Also know as french bread dough.  It worked out quite well I think.

Dough:

2 c. white whole wheat flour
1 1/2 c. unbleached all purpose flour
1 t. salt
1 1/4 c. warm water (yeast packet recommends 80 degrees Fahrenheit for a bread machine)
1 (.25 oz) packet active dry yeast

1. In a small bowl, combine the flours.
2. Place all ingredients in the bread machine in the order recommended by your bread machine.  For my machine, the order is: water, salt, flours, yeast.
3. Set the bread machine to a Dough cycle, press start.  My bread machine takes 1.5 hours to complete the dough cycle.

Meanwhile you can get started on the filling.

Filling:

2 (7 oz) cans tuna packed in water, drained

1 (10.5) 98% fat free cream of mushroom soup

1 3/4 c. frozen peas

1. Combine all filling ingredients in a medium bowl.  Set in the refrigerator until the dough is done.
2. Once dough is done, turn out the dough onto a lightly floured surface.
3. Preheat oven to 400 degrees Fahrenheit.
4. Divide in half. 
5. Take one half of the dough and use your hands to stretch into a somewhat rectangular shape.  you could try using a rolling pin, but I used my hands.  If you stretch too much and break the dough, just smoosh it back together again.  Try to avoid doing this though.  The rectangle should be approximately 10 inches by 12 inches.
6. Cut in half both length and width wise, this should leave you with 4 smaller rectangles.  I used a pizza cutter to do this, hardly pressing at all because I did not want to cut into my silicon mat. 
7. Place approximately 1/2 cup of the filling to one side of the center of each rectangle.  Keep it away from the edges, or the dough won't seal.  Fold the dough over the filling to create a pocket.  
8. Seal the edges, I used a fork and pressed the edges together. 
9. Repeat with the remaining dough and filling.
10. Place pockets on a baking tray lined with either parchment paper, or foil that has been lightly sprayed with nonstick cooking spray.  I did one tray of each, and both came out fine.
11. Bake for 15 minutes, or until edges are golden brown and filling is hot.

Serves 8, Nutritional Information from myfitnesspal.com per serving: 303 Calories, 2 fat, 49 carbohydrates, 7 fiber, 2 sugar, 22 protein

The edges on this recipe still get a little tough.  I think I will experiment with other ways to seal the dough that keeps the edges hidden so they can't get tough.  But upon reheating the leftovers, in the microwave, wrapped in a damp paper towel, the edges weren't hard at all. So it is just right out of the oven that they are a bit crispy.

Recipe: Lower Fat Crazy Crust Pizza

I haven't had much to say lately.  Nothing has been changing and I am just continuing on in my efforts to prepare for surgery.  So, I thought I would post on some of the recipes I've been eating.

This recipe is a easy way of making a thin crust pizza without all the work of making or dealing with pizza dough.  You can put whatever toppings on it that you want of course.  I found this recipe when searching for a thin crust pizza recipe after being told by the dietitian we could still have pizza.  The catch being that it had to be a thin crust with emphasis on lower fat meats and lots of veggies and not on the delicious cheesiness.    It is like she knew me... my favorite pizza:  Deep-dish Cheese pizza with extra cheese.  So yep, that is off the menu permanently.  I realized if I was to still have pizza I would need to find a homemade replacement, because none of the pizza places around here carry low fat versions of toppings.

The original recipe has 17.4 g fat and 1.6 g sugar.  Sugar-wise, it's fabulous, fat-wise not so much.  But I realized that the recipe called for all "full fat" items.  So I've modified it quite a bit, but I do not know how low I've gotten the fat content.  I would like to just call this recipe Low Fat instead of Lower Fat, but again I do not know the exact fat content and it will change depending on what toppings you choose.

During my search for better ingredients, I found out that most of the pizza sauces (and spaghetti sauces) available in my local  stores have a fairly high sugar or fat content or both.  Finally, I found a pizza sauce I am happy with using.  It is made by MID'S PASTA SAUCES and is called Pizza Sauce.  Awe inspiring name, no?  But one serving (1/4 c.) has 0 g fat and only 1 g sugar.  The flavor is agreeable to my husband and myself, so I am pleased with my find.  And I am sure that it helps with the overall nutritional content of the recipe.

I have not checked into whether or not they have an actual pasta sauce we would like, but since pasta is taking a backseat in our life, I'm not too concerned about that right now.

The original recipe can be found here:  http://www.food.com/recipe/crazy-crust-pizza-29002

My version is right here!  The first time I made it was for a gathering of friends (I'm a risk-taker, I know!)  and everyone liked it.  I don't have a 10" x 15" pan the recipe calls for, so I made it in a 9" x 13".   For just the two of us, I usually half this recipe and use a 8" x 8" pan for baking.  Both of these ways make the crust slightly thicker than it would be in the original recipe.  Eventually, one of these days, I plan on tinkering with the recipe some more to make it accommodate my smaller pans without having a thicker crust.  But for now, this is what I have been using.

Lower Fat Crazy Crust Pizza (8 Servings)

1 c. Whole Wheat Flour

1 t. Salt

1 t. Oregano (optional, depending on type of pizza you are making)

1/8 t. Black Pepper

1/2 c. Egg Substitute (or 2 Large Eggs, but has more fat)

2/3 c. 1% Milk

1 lb of cooked lean meat of your choice

Veggies of your choice*

1 c. Pizza Sauce

1 1/2 c. Low Fat Cheese

Directions

1.  Preheat oven to 400 degrees Fahrenheit.  Spray a glass 9" x 13" pan with baking spray.

2.  Combine the flour, salt, pepper, oregano (if using), egg substitute, and milk in a medium bowl.  mix well.

3.  Pour mixture into the prepared pan and tilt the pan around until the batter is covering the bottom.

4.  Evenly sprinkle the meat and veggies over the batter.

5.  Bake for 20 minutes.

6.  Remove the pan from the oven.  Drizzle with pizza sauce and sprinkle with the cheese.

7.  Bake 5 more minutes or until the cheese is melted.  Cut into 8 pieces and serve.

* Note: Veggies are still pretty raw after baking, should you choose, you can saute them first to get a more cooked vegetable taste.


I like to change it up a bit.  I've included some of my favorite variations so far.  Also, you may notice, green peppers and onions are the only vegetables... I am picky regarding pizza vegetables.  I also don't do the three F's: fruit, fish, fungus on pizza.  And yes, I know peppers and tomatoes are technically fruit, but they are commonly considered vegetables. (according to Google and me)

Variations:

1 lb of taco meat (made using 93/7 ground turkey and homemade taco seasoning)
1 Small Onion, diced
1 Green Pepper, diced
1.5 c. 2% Mexican Blend Cheese
1 c. Chunky Salsa, put in the blender to make smooth and use as pizza sauce
1/2 c. Low Fat Sour Cream for drizzling on top after baking
Additional veggies to add after baking:  lettuce and olives (the olives are for him, not me!)



5 oz Turkey Pepperoni, quartered (only meat used)
1 Small Onion, diced
1 Green Pepper, diced
1.5 c. Low Fat Mozzarella cheese



8 Turkey Hot dogs, cut into coins
1 Small Onion, chopped
7.5 oz can Turkey Chili Sauce, use as pizza sauce
1.5 c. 2% Cheddar Cheese
Mustard for drizzling on top after baking (for him, not me!)



Ideas I haven't tried yet:

1/2 lb Grilled Chicken, chopped
5 pieces crisp Turkey Bacon, crumbled
1 Small Onion, diced
1 Green Pepper, diced
1 c. Low Fat Mozzarella
1/2 c. Feta Cheese
Baby Spinach - I am not sure yet if I will put it on fresh after baking, or if I will saute it and add it with the cheese.



Add two extra eggs or 1/2 c. egg substitute to crust to make it egg-y
1/2 lb cooked Ground Breakfast Turkey Sausage, crumbled
1 Small Onion, diced
3/4 c. Chunky Salsa, put in the blender to make smooth and use as pizza sauce
3/4 c. 2% Cheddar Cheese