Sharing recipes, crafts and frugal living, the challenges and triumphs of parenting a neurotypical child and a child on the Autism Spectrum. Yoga Instructor said goodbye to her nightly glass of Chardonnay to give up habits that were not serving her purpose in life! The CocktailMom name remains, however with a new focus on healthy and authentic living.


2 Different Versions of Pizza and Salad Night

Pizza and salad night is a standard at my house. Not greasy take-out but healthy and semi-homemade.

Pizza is quick and always pleases. Paring it with a salad is great because you can chop up many of the same veggies for toppings as well as salad. Also, I find it a great way to use up left over veggies and meat because it actually doesn't take, for example, a whole large onion to top a pizza.

Here are two different versions of Pizza that I rotate with a regular tomato sauce variety so dinner isn't exactly the same thing week after week.

I use a whole wheat pizza crust. Sometimes I make it. Sometimes I use pizza crust from the grocery store depending on time. I still haven't found a great home-made whole wheat pizza crust recipe that never fails so if anyone has a great recipe for that let me know.

BBQ Chicken Pizza

This version starts with a base of BBQ Sauce. I prefer Annie Organics BBQ sauce. Spice it with some black pepper and fresh cilantro or parsley. If I don't have the fresh spices I skip it or use a little bit of dry parsley. Lastly, it is topped with a bed of thinly sliced red onion, some shredded left over chicken, and part skim milk cheese.

Taco Pizza

After Taco night I usually have ground turkey or beef mixture left over. I always include diced onions and peppers in my taco spiced meat. By added the veggies I reduce the amount of meat and add tons of flavor. I always freeze this and use it to make a quick quesadilla or Taco Pizza.

Taco Pizza starts with a base of refried beans. On top of the beans I put the taco spiced ground meat, onion, and pepper mixture (thawed if frozen). I spice the pizza with fresh cilantro if available and fresh ground pepper. Again, I use part-skim cheese. After the pizza comes out I top it with diced Roma tomatoes and chopped lettuce.

Cook according to the crust instructions. Usually around 425 F for 10 to 20 minutes.

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