Pesto Vegetable Pizza
1 pre-made pizza crust (Boboli)
2 garlic cloves, cut in half
1/2 c. prepared pesto sauce
1 yellow pepper, cored, trimmed and sliced thin
4 roma tomatoes, seeded and sliced
1 8oz pkg sliced potabella mushrooms
3/4 c. fresh spinach, chopped
1/2 c. shredded parmesan cheese
1 c. lo-fat mozzarella cheese
Rub cut garlic cloves over crust, discard. Spread crust with pesto. Top with peppers, tomatoes, mushrooms and spinach. Sprinkle with cheeses, Bake at 400 degrees until hot and bubbly, approx. 14-18 minutes.
Chicken with Asparagus Stir Fry
1 T. toasted sesame oil
1 1/2 # fresh asparagus, tough ends trimmed, cut into 1″ pieces
1 # chicken tenders or boneless breasts, cut into 1″ pieces
2 scallions, trimmed and cut to 1″
1 shallot, minced
1 red pepper, cored seeded and cut into 1″ pieces
1/2 c. snow peas, de-stringed and cut in half
2 T. minced fresh ginger
1/4 c. oyster sauce
2 T. garlic chili sauce
1/2 c. shelled salted pistachios, coarsely chopped
Heat oil in large skillet or wok over high heat. Add asparagus and red pepper, stir fry for about 4 minutes, then add snow peas and stir fry 2 minutes. Remove to bowl and keep warm. Swirl a scant 1/2 t. more of oil in pan and add chicken, allow to cook until browned on one side, then flip over and cook until you can’t see any pink. Add sauces, ginger, shallot and scallions, stir to combine. Add vegetables and stir to coat. Cook about 5 -8 minutes longer or until chicken is no longer pink. Serve over rice, if desired.
