baby weight loss due to cold | Homemade Pesto Pizza

baby weight loss due to cold

Had I known sooner how easy it is to make tasty pizza at home, I would have started making it so much sooner.  My best friend Karen and her husband are wonderful cooks.  Many years ago, we used to do a rotating Thursday night dinner club where wed take turns eating at each others houses.  I always looked forward to the Thursdays when it was their turn to cook! Karen often shares her recipes with me and this homemade pizza is one of her latest.  She texted me the pics of her pizza with directions and I knew immediately I wanted to try it. 

She said she was still experimenting with cooking temps and times, but I read that the trick to cooking pizza at home is to get the oven very hot (500 degrees) and heat the pizza stone (I used a baking sheet) to very hot as well by preheating it in the oven for at least 30 minutes.  I did that with this thin-crust pizza and baked it for about 12 minutes.  It turned out so good!  

I think the thing that intimidated me before about making pizza at home is the crust.  But Karen recommending buying frozen premade crust and just rolling it out.  

I bought my dough at Whole Foods, but I know they sell it elsewhere.  My package comes with two frozen dough balls that you thaw in the fridge for a day or on the counter for about an hour or so.  I rolled the dough with olive oil so it wouldnt stick. 

This is a pesto pizza with spinach, mushrooms, red pepper, mozzarella, a little feta and a couple cloves of garlic.  I steamed the spinach on the stove, then made sure to squeeze any excess water out.

Mix the prepared pesto with a couple drops of olive oil so it spreads easily onto the rolled dough. 

Then top with all the ingredients.  

Like I mentioned above, I preheated the oven and cookie sheet for about 30 minutes at 500 degrees.  The pizza baked for about12 minutes. 

I will definitely be making this again.  It will be fun to experiment with different variations of ingredients too. 

Do you make pizza at home?  What are your favorite toppings?

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baby weight loss diarrhea | Healthy Coleslaw

baby weight loss diarrhea

Cole slaw is a great side side dish thats a wonderful additional to so many meals.  I particularly love it with barbecue and made it as an addition to slow cooked pork shoulder last week.  To make a healthy cole slaw, I used the Americas Test Kitchen  Healthy Family Cookbook recipe, which uses buttermilk, light mayo, and lowfat sour cream.  The result is less calories and less fat- a 1-cup servings has 70 calories and 2 fat grams.  Note that this recipe takes about two hours (non-work time) before its ready, so plan accordingly.  You can also make the coleslaw ahead and refrigerate in an airtight container up to one day.  Just taste before serving- you may need additional cider vinegar, salt, and or pepper. 

INGREDIENTS

1 head cabbage (cored and sliced thin)- I used a bag of prepared cabbage and carrot mix

2 carrots, peeled and shredded 

1 teaspoons salt 

1/4 teaspoon pepper

1 cup buttermilk

1/4 cup light mayo

1/4 cup lowfat sour cream

3 scallions, sliced thin

3 tablespoons minced fresh parsley

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

1/2 teaspoon honey

DIRECTIONS

1.  Toss the cabbage with the salt in a colander and let it sit for an hour until wilted.  Rinse and drain the cabbage in cold water and dry thoroughly.  Then add in the carrots.  (Cabbage is naturally full of water which will end up watering down your cole slaw thus dulling its flavor unless you draw out some of the water first.  Salting and draining the cabbage releases most of its liquid resulting in crisp crunch and better flavor.

2.  Whisk all of the other ingredients in a bowl until smooth.  

3.  Pour the dressing over the cabbage mixture and toss to coat.

4.  Cover and refrigerate until the flavors have blended (about an hour). 

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baby weight loss before and after | Healthy Pesto and Chicken Salad

baby weight loss before and after

If youve been a little burned out by all the prepared meals Ive been sharing here, youre in for a treat with todays Healthy Pesto and Chicken Salad recipe from Morgan of Morganize with Me.  Shes a girl after my own heart with a passion for health, exercise, organizing, and of course, her family (they have three adorable youngsters) and are currently living abroad.  That she lists "Target, pedicures, books you cant put down, and happy tears" as some of her favorite things makes me adore her even more.  I hope you like this healthy pesto and chicken salad.  I told Morgan Ive never made pesto before, but this makes me want to give it a go!  And chicken for added protein? Perfect!

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Im really thrilled to be here today and to share a yummy recipe with you! Im also so happy that spring time is here. The fact that I am able to start wearing my flip-flops again just makes me giddy. Do you know what also makes me giddy? Being able to just toss a salad on the table for dinner. Especially if it falls into the category of being a "one dish" salad. (Meaning I dont have to make other sides.) This Healthy Pesto and Chicken Salad is the perfect example of a "one dish" salad. It is packed with protein and veggies and topped off with a homemade pesto dressing.

 

This simple salad is a recipe that you can whip up ahead of time and have waiting for you when you roll in at the end of the day. (Just keep the lettuce and pesto dressing separate from the pasta mixture. Then toss and serve together when you are ready for meal time.)  

Healthy Pesto & Chicken Salad

Serves up to eight salad lovers.

Pesto

• 2 cups basil leaves
• 1 cup parsley leaves
• 6 tablespoons chopped walnuts (toasted)
• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon salt
• 2 garlic cloves

Combine all of the pesto ingredients in a food processor; pulse 5-6 times or until finely minced. Set aside.

Pasta

• 4 cups cubed cooked skinless, boneless chicken breast
• 3 cups uncooked bow tie pasta
• 2 cups quartered cherry tomatoes
• 4 tablespoons chopped pitted kalamata olives
• 8-12 curly leaf lettuce leaves

Cook pasta according to package instructions, drain and rinse with cold water.

Combine (cooled) pasta, chicken, tomatoes, and olives in a large bowl. Add pesto to pasta mixture, tossing gently to coat.



Then place 1-2 lettuce leaves on each plate and top each serving with pasta mixture.

Toss this delicious salad on the table and you can say; "Dinner is done!"

Also if you prefer gluten-free just omit the pasta and replace with a gluten-free pasta, such as a quinoa. And if your kids arent interested in the lettuce - just serve them the pasta portion.

Are you a fan of salad like me? How about flip-flops?

Enjoy your spring!

Morgan is the energetic and motivated, but also realistic girl, behind Morganize with Me. She specializes in Personal Organizing and Personal Training. Her mission is to share tried and true techniques that she hopes will encourage her readers and clients as they focus on their health and homes. She believes in simplifying, prioritizing, and measuring progress one day at a time.

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