Chicken, Spinach & Pesto Grilled Pizza

Ingredients

Pizza dough (used garlic & herb from Trader Joe's)
Flour
Corn Meal
1-2 Poached Chicken Breasts
Walnut & Parsley Pesto (see prior post)
1 cup chopped fresh spinach
1/2 cup fresh ricotta cheese
1/4 cup goat cheese
1/4 mozzarella cheese
Fresh chopped italian parlsey

1. Poach the chicken breasts ahead of time and shred. I use half chicken broth and water in a sauce pan with two crushed garlic cloves and peppercorns. Bring to a boil, reduce to simmer, add chicken breasts and simmer for approximately 20 minutes or until done.

2. Preheat pizza stone on the grill (or in the oven at 450).

3. Knead dough with flour and roll out on a floured surface. Coat a pizza peel (or large baking tray) with corn meal and transfer the rolled dough.

4. Spread a thin coating of pesto over the dough. Add a thin layer of fresh ricotta on top (easiest way is to add spoonfuls over the dough and spread lightly to cover).

5. Add shredded chicken, chopped spinach and any other ingredients.

6. Coat heated pizza stone or pan with a thin layer of corn meal and transfer the pizza. Bake or grill until lightly browned on top.

Parsley and Walnut Pesto

Lowfat version of pesto since olive oil is replaced with chicken broth

Ingredients
Italian Parsley
1/4 cup toasted, chopped walnuts
1 garlic clove
Chicken broth
Salt, Pepper

Combine 1 cup parsley, toasted walnuts, garlic, salt, pepper in a food processor, blender (or use a bowl and emersion blender). Chopped slightly, add about a 1/2 cup of chicken broth and blend (add more chicken broth to adjust consistency if needed)

This will make about a 1/2 cup. Also works well with basil and other herbs. I used this on a chicken, ricotta pizza, but would also work well as a marinade or with pasta.

Herbed Tilapia with Brussel Sprouts

Ingredients
Tilapia filets*
Parsley, oregano (or any favorite herbs) chopped
Garlic, minced
Olive Oil Cooking Spray
Brussel Sprouts, sliced thin
1/2 Sweet onion, chopped
Splash of apple cider vinegar
Sprinkle of parmesan cheese

Directions
1. Mix chopped herbs and garlic. Spray filets with cooking spray and coat with herb and garlic mixture.

2. Saute filets over medium heat for approximately five minutes each side. Spray with cooking spray before flipping.

3. Saute brussel sprouts and onion in a little olive oil (or cooking spray) over medium heat for approximately 10 minutes. Add a splash of apple cider vinegar and saute for another minute. Add a sprinkle of parmesan cheese.

4. Serve tilapia over brussel sprouts.

*If you don't want to mess with seasoning your own filets, Martin's has pretty good ones pre-seasoned (around 220 calories per filet).