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Saturday, May 19, 2012

Whole Wheat Pizza with Spinach Pecan Pesto, Olives & Ricotta

Whole Wheat Spinach Pecan Pesto Pizza with Kalamata olives & Ricotta!

Breakfast: Oatmeal with peanut butter
½ cup plain oatmeal, cooked with fat free milk, in microwave
1 tbsp of creamy peanut butter, mixed in
Dash of plain cinnamon on top
5 oz. glass of OJ
Cup of coffee, black

Lunch: Chicken Salad Pita w/ veggies
1 “Petit” Pita – 75 calories!
Chicken salad (store bought, thanks Mom!)
10 baby carrots
Sliced cucumbers
1 tbsp balsamic vinaigrette
Water with lime
Cup of coffee, black

Snack:  ¼ cup of shelled pistachios & 1 glass of fat free milk
(Looks like ½ cup of pistachios in their shell = ¼ cup of actual nuts, which is good to know as I only buy them in the shell – it’s cheaper!)


Dinner:  Whole Wheat Spinach Pesto Pizza
Whole wheat pizza dough from Trader Joe’s fridge case
EVOO brushed on the crust
Topped with a layer of Spinach Pecan Pesto (Recipe from Thurs. May 17th)
8 pitted Greek Kalamata olives (another great buy from Trader Joe’s), sliced
Ricotta cheese dollops
Glass of Water with lemon
Glass of White Wine

Dessert:   Nothing; much too full from eating half a pizza!

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