I’m a little late with this week’s post and was really short on food prep time, so I decided to go easy and make a chicken crust pizza, accompanied with a salad. I also had some leftovers from Olive Garden, and want to show you my choices.
Chicken crust pizza
I started off by mixing the ground chicken with the parmesan and a cup of the Italian style cheese, and Italian seasoning. Roll out the meat and cheese mixture on a pan covered in non-stick aluminum foil, and bake until done.
Once the chicken crust is done, then layer your toppings. I love basil pesto, so I put on the pesto, then a layer of onion and peppers, then the Italian style cheese.
Not a great pic, but here is the final result. Came out great, but if I could do it over I would have used more pesto. Just my preference. And I served it with a salad.
And I served the pizza with a colorful garden salad.
Olive Garden leftovers
I also went out on a date to the Olive Garden and wanted to be transparent about my choices. I ordered the stuffed chicken marsala, and swapped out the mashed potatoes that came with the meal for steamed broccoli. But I did get a breadstick, and was eating off of this for the week along with the pizza and salad.
Snacks for the week included the usual: Greek yogurt, part-skim mozzarella cheese sticks, nuts, Garden Veggie Sticks, tangelos, tangerines, strawberries, and black berries.
What are you having this week? I’d love to know!