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 orgjunkie.com.
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
2 comments:
It all sounds good!
:)
This pizza sounds really good! I will definitely be trying it.
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