It was such a beautiful day yesterday, and this weekend we will have normal temps in the 60’s, which I love.  I hate when some years we go straight from winter to summer – spring and fall are my two favorite seasons!

I had the last of my crustless sausage and broccoli quiche. It was our monthly birthday celebrations at work yesterday, and while I passed up the donuts and coffeecake, I had some grapes and blueberries on the side.

I never used to like blueberries on their own, only in muffins and pancakes, but these were so sweet!

Breakfast: 337 calories, 15.9 carbs, 26 protein, 18 fat and 1.2 fiber

When I was at Whole Foods I picked up a package of Chicken sausage.  I guess I thought these would be healthy, but when I put them into CalorieCount, they came in at a D+ – too much sodium and cholesterol!  And I thought they were only 100 calories, so I made two.  It wasn’t until after I ate that I realized each one was 150 calories!

My plate: 1 low carb wrap cut in half for each sausage, 2 sausages, chopped romaine, hot pepper slices and 1 ounce of jalapeno tortilla chips.  Oh, and just a touch of mustard! šŸ˜€

Ever since I had a slice of Joe’s spinach pizza when we went to the The Lucky Monk, I knew that was going to be on my menu for Party Pizza Friday!  I’ve never made a pizza without a red sauce as the base – and you know what?  I didn’t miss it!

I used a new dough recipe too – I normally don’t put olive oil in my crust, but trying to get as close as possible to their recipe, I made this dough:

Basic Pizza Dough (printer friendly version here)

  • 1 package dry yeast
  • 1 1/2 cups warm tap water
  • 3 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 teaspoons salt
  • 2 tablespoons olive oil

I just put everything into my food processor – I originally only thought 4 cups of flour would work, but the dough was way too soft, so I added the additional 1/2 cup.   Note:  I didn’t let this dough rise – just made it and rolled it out.  I used 1/4 of the dough for my pizza – left the rest on the counter to rise, put it in a ziploc bag, and I have dough for breakfast pizza – or more pizza! šŸ˜€

The base of the pizza is 2 ounces fresh mozzarella, 1/4 cup ricotta cheese and 1/2 ounce of goat cheese mozzarella.  I baked the crust plain for 5 minutes at 425, added the cheese and baked for about 13 minutes.

While that baked, I tossed my spinach salad – 1 cup baby spinach, 1 teaspoon olive oil, cracked pepper, sea salt and crushed red pepper.  I scored on this baby spinach – only $2 for this container!

While my go to crust is almost cracker like, The Lucky Monk’s dough was both crispy and chewy – mine turned out perfect!

Then I added chopped basil:

And then dressed it with the spinach salad!  I also added 1/2 ounce of shave Parmesan on top for the last cheese.

Holy yum was this good!  I didn’t miss the traditional red sauce at all!  Here is the Lucky Monk’s pizza:

Here is mine:

The whole pizza comes in at 803 calories, 77 carbs, 40 protein, 40 fat and 3.9 fiber.  I ate 3/4 of the pizza, so dinner comes in at 601 calories, 57 carbs, 30 protein, 30 fat and 1.3 fiber.

Stats for Friday:

  • no exercise – I had errands to run during lunch
  • 1486 calories, 109 carbs, 92 protein, 75.9 fat and 16.7 fiber

Proud Momma Moment!  Hannah’s next to last report card in high school! šŸ˜€

I have no idea what we are doing today, although my only goal is to finally watch the newest episode of Glee – still haven’t seen it yet!

Some things I’ll be making this week?

Scallop Saganaki from Kevin at Closet Cooking

Green Chile Tortilla Pie from In Praise of Leftovers

Grilled Caprese Pizza with Balsamic Reduction from Culinary Cory

and Jalapeno Poppers from Food People Want

Oh, and have you heard of Project Foodie?  For all the cooking magazine whores out there like me, you can search 20+ food magazine recipes on this site!!!!

Enjoy your Saturday!