And the 30-Day Challenge is coming to a close! . . .
So, I kicked off yesterday morning with a bowl of All Bran Strawberry Fields cereal and about 1 cup soy milk. The All Bran cereals are another one of my favorite cereals, and I think this one currently takes the cake. It’s yummy!
I had an appointment around lunchtime, so I grabbed a Special K Protein bar and a bottle of water for the car.
When I got home, I was still hungry, so I had a small bowl of whole wheat noodles with a bit of onion salt and 1 Tbsp. of Smart Balance Omega Olive Oil “butter” spread.
Dinner was a special treat — Thai Chicken Pizza! It is one of our favorite’s and Dan made a special request, so I whipped it up for him (and me, too!).
This is one of the best pizzas/recipes I have ever tried, so I, of course, have to share it with you. It’s from Rachael Ray Express Lane Meals, and it totally rocks:
* 1 lb pizza dough
* 1/2 teaspoon red pepper flakes
* 10 ounces provolone cheese (2 cups) or Monterey jack cheese
* 1/2 red bell pepper, cored, seeded, and thinly sliced
* 1 tablespoon vegetable oil
* 2 tablespoons tamari
* 1 tablespoon peanut butter
* 2 teaspoons hot sauce
* 2 teaspoons grill seasoning, such as McCormick’s Montreal Steak Seasoning
* 2 tablespoons honey
* 1/2 lb chicken breast, cutlets (about 4)
* 2 tablespoons cider vinegar
* 1/4 seedless cucumber, peeled and cut into matchsticks
* 4 scallions, white and green parts, chopped
* 1 cup bean sprouts, a couple of handfuls
* Fresh cilantro leaves, chopped
* 1/4 cup peanuts, chopped
1. Preheat the oven to 425°F Form the pizza crust on a pizza pan or cookie sheet. Top it with duck or plum sauce, spreading it around like you would pizza sauce. Sprinkle the pizza with some red pepper flakes, then top it with the cheese and bell peppers. Bake until golden and bubbly, 15 to 17 minutes.
2. In a small bowl, combine the vegetable oil, tamari, and peanut butter with the hot sauce and grill seasoning. Use the microwave to loosen up the peanut butter if it is too cold to blend into sauce; 10 seconds ought to do it. Coat the chicken evenly with the mixture and let it stand for 10 minutes. Preheat a grill pan or nonstick skillet over medium-high heat. Cook the chicken cutlets for 2 to 3 minutes on each side, or until firm. Slice the chicken into very thin strips.
3. While the chicken cooks, mix the honey and vinegar in a medium bowl. Add the cucumber and turn to coat in the dressing.
4. When the pizza comes out of the oven, top it with the chicken, scallions, sprouts, and cilantro. Drain the cucumbers and scatter them over the pizza. Garnish the pizza with peanuts, cut it into 8 wedges, and serve.
A few things I do differently: I use plum sauce instead of duck; I have tried the duck sauce before and, it wasn’t bad, but the plum sauce is our favorite. I also nix the cilantro (Dan does not really care for it), and take the pizza out half way through the cook time to add all of the remaining garnishes before baking for the remainder of the time. It tastes better when they have a few minutes to bake in there.
I had two medium slices and was totally stuffed. This pizza is yummy, yummy, but I only have so much room in there!
Dan and I went for a walk after dinner, — it was a perfect summer evening — and then called it a night.
Anyway, I was going to combine yesterday’s and today’s challenge meals in one big post, but this is turning into a rather long one! So, I think I will talk about today’s meals tomorrow (Wednesday), and we will also chat then about my experiences during the last 30 days.
Sound good? I am looking forward to it!