Aren’t you all proud of me for remembering to do this?  I just know you are.  Anyway, I feel I should clarify something about the way we do things around here.  We don’t actually eat precisely what we’re going to eat on the assigned day.  I usually make a list of six or seven meals and then, depending on what we’re in the mood for, we’ll pick one of the meals for dinner that night.  Any meals that happen to be left over due to changing plans during the week are automatically recycled into next week so we don’t waste groceries.  This makes us feel like it’s okay to not want to eat something I’ve scheduled, planned, and purchased for us to eat.  But for convenience’s sake, I just assign each meal to a day here on the blog.  It works for us, maybe it’ll work for you too?  Anyway, here’s our menu for this week…

 

Monday:  Vegetarian Pizza with salad

Tuesday:  Italian chicken with salad, and cooked honey carrots

Wednesday:  French bread microwave pizza (I will be out of town and Jason is on his own)

Thursday:  (repeat from last week) Shake n bake porkchops with applesauce and green beans

Friday: Whole wheat spaghetti with marinara, salad, and garlic crescent rolls

Saturday:  (Doxa night…not sure if we’ll eat dinner @ home or not…)  Pumpkin pecan pancakes with whipped cream

 

Vegetarian Pizza

Ingredients:

  • Vegetable oil spray
  • 1 refrigerated pizza crust in a tube can (we just use a Boboli or generic version of Boboli)
  • 4 oz low fat mozzarella cheese, shredded
  • 2 Tb grated Parmesan or Romano cheese
  • 3 medium tomatoes, chopped (I sometimes substitute a sliced Roma tomato or two)
  • 8 oz package frozen artichoke hearts, thawed, drained and chopped
  • 1/2 cup thinly sliced red onion
  • fresh basil leaves
  • 1 tsp balsamic vinegar
  • 1 medium garlic clove, minced
  • 1/2 teaspoon salt-free Italian seasoning, crumbled (Mrs. Dash works great)
1)  Preheat the oven using the pizza crust package directions.  Line a baking sheet with aluminum foil and lightly spray with the vegetable spray.  Put the pizza crust on the foil.  Bake according to package directions.
2)  Sprinkle the mozzarella and Parmesan over the crust.  
3)  In a medium bowl, stir together the remaining ingredients except the Italian seasoning and the basil.  Tear the basil leaves into small pieces, or cut into thin ribbons.  Arrange the mixture on the cheese.  Sprinkle with the herb seasoning and arrange the basil evenly over the pizza.
4)Bake for 8 to 10 minutes, or until the cheese is bubbly.
This recipe is adapted from my New American Heart Association Cookbook (7th edition).  If you must have meat to put on your pizza, baked chicken goes beautifully with the other flavors.  I can never find frozen artichoke hearts around here so I use the bottled ones in oil, but rinse the excess oil off before adding to the mix.  Also, if it’s dead of winter and there are no sweet tomatoes around, feel free to use canned plum tomatoes – just use the whole ones and chop them up to the proper size.  Happy eating!
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