Wendy's Southwest Avocado Salad Nutrition No Dressing

Wendy's Southwest Avocado Salad Nutrition No Dressing

Victoria Knight   

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Calories in wendy's southwest avocado salad with dressing. Wendy's nutrition facts and calories. 560 cal %dv* total fat: 57. 5 % trans fat:

First, prep the easy guacamole: Using a fork, mash the avocado (pitted and peeled), lime juice, and a generous pinch of salt to taste. Create a base of the lettuce and top with all the variety of toppings. If desired, make and serve with southwest salad dressing. Dietary fiber 7 g. Southwest avocado salad (no dressing) wendy's. Southwest avocado salad, dressing. Dietary fiber 6 g. 12 % 12g carbs.

Wendy's Southwest Avocado Chicken Salad

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Southwest Avocado Chicken Salad from Wendy's – a new Paleo-diet and keto approved menu option – Mary in Vancity

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Southwest Avocado Chicken Salad from Wendy's – a new Paleo-diet and keto approved menu option – Mary in Vancity

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Wendy's Southwest Avocado Chicken Salad

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Southwest Avocado Salad Nutrition Facts - Eat This Much

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Southwest Avocado Chicken Salad (Copycat Wendy's Southwest Salad) - Nutrition to Fit

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Wendy's Southwest Avocado Chicken Salad

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Wendy's Southwest Avocado Chicken Salad

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Wendy's Southwest Avocado Salad Copycat Recipe

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Red White and Blue Cupcakes Recipes for the 4th of July

Red White and Blue Cupcakes Recipes for the 4th of July

Victoria Knight   

Happy Independence Day… early!  These cupcakes were going to be my Fourth of July treat, but all my nieces and nephews are coming today and I wanted them to get to enjoy them too.   So I’m a week early.  I’m pretty sure I won’t hear any complaints.

My kids were so excited over these, I barely got to frost them before their hands were reaching to snatch them away from me.  They loved biting into them and seeing all that color.  And who wouldn’t?  These are a perfect dessert to have at a Fourth of July picnic or party, don’t you think?  Make enough for the grown-ups too.  They’re hard to resist.

To help speed things along, I used a boxed cake mix.  The white cake is a good palette for the colors.  I divided the mix into thirds, and added red and blue to two bowls.  I just layered each color into each cupcake liner and voila.  I found the cute cupcake liners in the dollar section at Target, so I was lovin’ that.  Super frugal dessert with a huge presentation.  (The sprinkles were from a pack of Christmas sprinkles – I just took out the green trees that were included.)

Red, White, and Blue Cupcakes Recipe

• 1 box of white cake mix  (I used Pillsbury)
• Wilton red (no taste) gel
• Wilton royal blue gel
• buttercream icing
• sprinkles

Follow the directions on the box to mix the cake batter.  Divide equally into three bowls.  Leave one bowl white, and add gel colorings to the other bowls to get red and blue.  Layer the batters into your cupcake liners by the spoonful.  You can be neat with flat layers or just goop it in for a more swirly effect.  Follow the box’s instructions for cupcake baking time.  (My box said I should get 24 cupcakes, but I only got 18.)

Vanilla Buttercream Icing Recipe

• 1/2 c. unsalted butter, softened
• 4 1/2 c. confectioners sugar
• 1 1/2 tsp. vanilla extract
• 5-6 Tbsp. milk

In a large mixing bowl, cream butter until light and fluffy.  Beat in confectioners sugar and vanilla.  Add enough milk to achieve desired consistency.  Yields about 3 cups

New York Style Cheese Pizza Recipe

New York Style Cheese Pizza Recipe

Victoria Knight   

This New York Style Cheese Pizza Recipe features a chewy crust, sweet and tangy sauce, and plenty of gooey cheese! This pizza is almost identical to the famous slices sold on the streets of New York. And so much better than delivery!

The Best New York Style Cheese Pizza

Prep 20 mins | Cook 45 mins | Total 2 hours, 50 mins

Yield 1 Pizza

Ingredients

For the Crust:

• 3 and 3/4 cups bread flour
• 1 and 1/4 teaspoons sugar
• 1 envelope active dry yeast
• 2 teaspoons kosher salt
• 1 and 1/2 cups water, 110 - 115 degrees (F)
• 2 tablespoons olive oil, plus 2 teaspoons

For the Sauce:

• 3 tablespoons olive oil
• 1/2 cup onion, chopped
• 2 stalks celery, chopped
• 2 garlic cloves, minced
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 3 tablespoons grated parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1/2 teaspoon black pepper

For the Cheese:

• 8 ounces low-moisture mozzarella cheese, shredded then frozen

Instructions

For the Crust:

1. Combine the bread flour, sugar, yeast and salt in the bowl of a stand mixer; stir to combine.
2. Fit mixer with dough hook.
3. Turn mixer on low speed and add the water and 2 tablespoons of the oil; beat until the dough forms into a ball around the hook. If the dough is super sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
4. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
5. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap. Place the bowl in a warm area and let it double in size, about 90 minutes.
6. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Wrap one dough well in saran wrap and place in the freezer for a later use.
7. Place the dough you'll be using on a piece of plastic wrap and let it rest for 10 minutes.

For the Sauce:

1. In a large skillet, heat the oil over medium-flame. Add the onion, celery and garlic and saute until soft; about 5 minutes. Add tomato sauce and tomato paste and stir until smooth.
2. Add remaining ingredients and bring to slow simmer. Simmer for 45 minutes. Remove from heat and allow sauce to cool.
3. Spread the sauce on pizza dough, as needed.

For the Cheese:

1. Grate cheese, then place it in a large, clean bowl. Place bowl in the freezer for at least 20 minutes.
2. Assembly
3. Preheat oven to 450 degrees (F).
4. Roll dough out to a large circle (about 12 inches). Pour a 1/4 cup of sauce in the center and spread it around evenly. Add cheese.
5. Place pizza in the oven to bake for 10-12 minutes, or until the crust is set and the cheese is bubbling. Cut into slices and serve at once!

White Pizza Recipe

White Pizza Recipe

Victoria Knight   

Think cheese pizza is boring? Try changing it up with the more sophisticated White Pizza recipe. An herb and garlic infused olive oil is spread on a pizza crust that is topped with three cheeses for a delicious, cheesy pizza.

We have been a pizza making family for many, many years now. One of my daughter’s first favorite foods was pizza. And today, pizza is my youngest’s favorite thing that I make.

But when it comes to pizza night, the kids always choose the same. Cheese for one, pepperoni for the other. Not that I think there is anything wrong with cheese pizza. Or with pepperoni pizza. But sometimes you need something a little extra. Like garlic and rosemary brushed over your crust. And then topped with 3 different cheeses. And a little red pepper flake for a hint of heat.

Ingredients

• 1 lb pizza dough
• 1 clove garlic, minced
• 1 teaspoon finely chopped fresh rosemary
• 2 tablespoons extra virgin olive oil
• 3/4 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• Crushed red pepper

Instructions

1. Place a pizza stone in the oven. Preheat the oven to 450º-500ºF for at least 30 minutes.
2. Lightly flour a piece of parchment paper and flatten the pizza dough into a large circle, about 14” in diameter.
3. In a small bowl, combine the garlic, rosemary and olive oil. Brush the olive oil mixture over the crust.
4. Dollop the ricotta evenly over the crust and gently spread it out. Sprinkle on the mozzarella and the parmesan cheeses. Sprinkle crushed red pepper over the top – you only need a little bit – less than half a teaspoon, depending on how much heat you want.
5. Bake the pizza in the preheated oven until the edges are browned and the cheese is melted, about 10-12 minutes.
6. Cut into slices and serve.

Homemade Sheet Pan Pizza Recipe

Homemade Sheet Pan Pizza Recipe

Victoria Knight   

I can’t even tell you how many amazing memories of my childhood were brought back while making this super delicious Homemade Sheet Pan Pizza Recipe!

Regardless of what type of toppings you like, for sure this pizza dough should have you well on your way to making an amazing sheet pan pizza. Happy baking you guys!

SERVINGS : 1 large sheet pan pizza

INGREDIENTS

For the Dough:

• 4 ½ cups of flour
• 1 teaspoon of Kosher salt
• 1 packet of active yeast
• 1 ½ teaspoons of sugar
• 2 tablespoons of extra virgin olive oil
• 1 2/3 warm water (110° to 115°)

For the Toppings:

• 4 cloves of pressed garlic cloves
• 15 ounces of canned crushed tomatoes
• 8 ounces of shredded mozzarella
• 8 ounce ball of sliced mozzarella
• Pepperoni slices
• Loose Italian sausage
• Sliced domestic mushrooms
• Sliced green peppers
• Fresh basil leaves
• Shredded parmesan cheese
• Kosher salt and fresh cracked pepper to taste

DIRECTIONS

1. Preheat the oven to 500°.
2. Dough: Mix together the flour, salt, yeast, sugar, 1 tablespoon of olive oil and water until combined and knead for 2 to 3 minutes. Cover with a towel and rest until doubled in size, about 1 hour.
3. Add 1 tablespoon of olive oil to a large sheet pan and mold the dough until it fits and covers the sheet pan.
4. Leaving ½ inch of dough around the outside for the crust evenly spread on the garlic, tomatoes, mozzarella cheeses, pepperoni, Italian sausage, mushrooms, peppers and basil. Season with salt and pepper and bake for 12 minutes or until the crusts is golden brown and the cheese is melted.
5. Finish by adding on some shredded parmesan cheese.