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News: SMF - Just Installed!

[Mark Shields]

here's where you can share a pic of some tasty recipes you've made

Chicken Pesto Pizza w/ pesto sauce, broccoli, asparagus, white cheddar, chicken, sundried tomatoes

amazing tasting pizza, and easy way to sneak a few servings of veggies in


Strawberry Lemon Cheesecake
cottage cheese, egg, lemon juice, strawberry topping
if you don't like cottage cheese this dessert leaves you wanting more

[poppadoc]

Mark
i'll assume the pizza can only be consumed after a work-out ?
do you have the recipe as it does look good ?


poppadoc

[Mark Shields]

yeah, it is best post-workout because of the tortilla. let me double check it though, I know it was close to being an "ok" anytime meal.
and i'll post the recipe later

[Mark Shields]

Here you go Ron, all the info on the pizza, courtesy of Dr. John Berardi, Gourmet Nutrition Version 2

You'll want about 3/4 of it for your serving size.

Servings

1 large or 2 small

Prep Time and Cooking Time

Prep time: 10 minutes Cooking time: 10 minutes

Prelude

Pizza seems to have an almost primal draw with people in all cultures eating some form of the dish. Of course, regardless of its widespread appeal, pizza has never been known as a "healthy" offering, owing to the fact that it's typically high in processed carbs and saturated fats. With this dish, we've lightened it up by using our own home-made pesto, chicken, and a host of veggies — all on a whole wheat tortilla. If you like pizza, you'll certainly come back for seconds of this thin crusted alternative.

Ingredients

6 oz (170g) boneless skinless chicken breast

1/4 teaspoon salt

1/8 teaspoon pepper

Olive oil cooking spray

Whole-wheat tortilla shell

3 tablespoons pesto

1/4 cup broccoli florets (small)

1/4 cup sundried tomato (thin sliced)

1/2 cup asparagus (cut into 1/2 inch pieces)

1/2 cup aged white cheddar

Instructions

Season chicken with salt and pepper and then sauté. Set aside.

Preheat oven at 400 degrees F.

Lightly coat a baking sheet with spray and place the tortilla shell on the tray. Spread the pesto base evenly around the shell leaving the outside inch free for the crust.

Combine all of the other ingredients except for the cheese in a mixing bowl and toss until mixed together. Spread evenly covering the pesto. Top with the cheese and bake until cheese is melted and shell is lightly toasted (about 10 minutes).

Variations and Options

For a flavor variety, try using home-made pesto, hummus, tzatziki, or rosemary eggplant (all provided in GN V2).

Use seasonal vegetables whenever possible as they not only taste better, but have healthier nutritional profile.

For a cheesy variety, try using mozzarella, feta, havarti, or Swiss instead of cheddar.

Nutritional Information

Per serving
   

large
   

small

Calories (k/cal)
   

658.4
   

329.2


Approximate Caloric Ratio

Carbs (%) 30
Fats (%) 30
Protein (%) 40

[Mark Shields]

Chocolate Cheesecake from the Dessert menu. Tasted pretty good, perfect as an anytime meal.