Sunday, April 13, 2008

What's for Dinner This Week

Last week went pretty much according to plan, I just have one roll-over meal -- the Enchiladas Suizas, which is delicious by the way! The Brown and Wild Rice Chicken Salad is a brand-new recipe. If it turns out as good as it sounds, I'll post the recipe next week. Here's what we'll be serving:

Monday: Goat Cheese, Artichoke & Chicken Pizza (recipe follows), cheese pizza (for kids) , salad, fruit
Tuesday: Honey Mustard Grilled Chicken (hat tip to mom_of2boys), corn, green beans
Wednesday: Chicken Parm Meatball Subs, oven fries, peas
Thursday: Brown and Wild Rice Chicken Salad
Friday: Ravioli with Sausage, salad, fruit
Saturday: Leftovers
Sunday: Enchiladas Suizas with Turkey (I use chicken), green beans

(If you're looking for an easy downloadable menu planner, you'll find a great one here.)

For more menu planning ideas, don't forget to head over to

Goat Cheese, Artichoke and Chicken Pizza

4 oz goat cheese
1/2 cup nonfat ricotta
1 whole-wheat pizza crust (12 inches)
1 cup thinly sliced, skinless roasted chicken
1 cup drained and rinsed canned artichoke hearts, halved
2 large plum tomatoes, diced
2 tbsp grated Parmesan
1 tbsp fresh oregano

Heat oven to 450°. Mix goat cheese and ricotta in a bowl; spread overpizza crust, leaving a 1-inch border. Top with chicken, artichokesand tomatoes; sprinkle with Parmesan. Bake until Parmesan is golden,8 to 10 minutes. Top with oregano and serve.

388 calories per serving, 13.2 g fat (7.3 g saturated),41.2 g carbs, 7.7 g fiber, 29.7 g protein


Niki said...

It all sounds good!


A Juggling Mum said...

Great menu, everything sounds so good :) Thanks for the recipes too!

Have a great week!

Rachel xxx
A Juggling Mum

PS - I have a competition running at the moment for a free blog design. If you win you can use it yourself or give it to a friend. Go to :)

Katie Gregg said...

This pizza sounds really good! I will definitely be trying it.