Hi friends!

So before we talk about WIAW, can we just pause to savor the moment?

Sigh.  Moment savored.

(Brandon, I still love you more!! )

Moving on!

Thanks, Jenn, for hosting the par-ty!

Breakfast:

Another green smoothie …

… and bacon.  I know.  It’s not normal.  But it just sounded so darn good!

Snack #1:

Snack #2:

Wasabi peas.  So spicy, and so delicious!

Lunch:

I put two chicken breasts in the slow cooker and cooked them in water on low for 8 hours.  After I removed the meat from the slow cooker and shredded it, I set some aside for my chicken pesto pizza (see below).  The rest of the chicken I mixed with Mexican spices (chili powder, cumin, garlic powder, salt, pepper), threw it in a tortilla, and topped it with cheddar cheese and salsa.  Tasty, and crazy easy!

Dinner:

Salad with balsamic vinegar +

Chicken Pesto Pizza!  (Recipe below.)

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OK, let’s talk about this pizza dough first.

I made the dough once last week, and it was the base for an amazing BBQ chicken pizza.

I made it again a few days later, but decided to change it up and make Pesto Chicken Pizza instead!

Whole Wheat Pizza Dough

Makes 2 pizzas

(Adapted from this recipe)

Ingredients:

• 2 packets of instant yeast powder
• 1 tbsp. sugar
• 1 and 3/4 cup warm water
• 2 tbsp. vegetable oil
• 2 cups regular flour
• 2 cups whole-wheat flour
• 1/2 tbsp. salt

Directions:

1. Preheat oven to 450 degrees.
2. Mix all of the ingredients together in a bowl.  Using your hands, form the dough into a ball. 
3. Brush a little extra oil on the top of the dough, flip it over, and brush oil on the other side. 
4. Lay a clean dish towel over the bowl, and let the dough rest for 20-30 minutes.
5. Roll the dough out using a floured rolling pin.
6. Put the rolled out dough on a cookie sheet.  Prick the dough several times with a fork.
7. Bake for 4-5 minutes.  Remove from the oven, add toppings, and then bake again for another 5-7 minutes, until cheese melts.

 

Pesto Chicken Pizza

Ingredients:

• Homemade (or store-bought) dough
• Store-bought pesto
• Shredded mozzarella cheese
• Grated Parmesan cheese
• Cooked chicken, shredded (see above for slow cooker method) or cubed
• Bacon, torn into small pieces (optional)

(Note: I don’t give quantities, because it’s just based on your own personal taste.)

Directions:

1. Spread pesto on pizza dough.  Add mozzarella and Parmesan cheese.  Top with shredded chicken and bacon.
2. Bake for 5-7 minutes, or until cheese has melted.

 

I’m pretty much obsessed with pesto (and evidently bacon, this week), so this pizza was heaven on a plate.  I hope you enjoy it as much as I did!

 

Question for ya …

Best thing you’ve eaten this week?

Have you ever noticed a change in your taste buds?  What foods have you eaten recently that are out of the norm for you?

Who else loves Tim Tebow?

Thoughts on Big Brother?

I have a love-hate thing with Mike Boogie.  I love him because he’s a fellow Gator, but I can’t stand how cocky he is!  And yet, I still kind of want him and Frank to win!