Don’t forget to link up to the Spring is Here Pinterest Party!!
Favorite Lunch of last week: Taco Salad (recipe in last week’s Menu Plan)
This week’s menu…
Dinner: Volumetric Burgers & Creamy & Crunchy Potato Salad
Lunch: Chef’s Salad & Homemade Hummus
Dinner: Light & Fresh Vegetable Soup & Sandwich:
– 2 slices whole-wheat bread, 4 slices deli-thin lean smoked turkey breast, 2 pieces lettuce, 3 slices tomato, 1 Tbl. alfalfa sprouts, 1 oz. reduced-fat Cheddar cheese, 2 tsp. mustard
Lunch: Hummus-Stuffed Tortillas
Dinner: Asparagus Pizza
Lunch: Spinach Salad & Pitas
Dinner: Bean & Cheese Freezer Burritos
***Update: Check out the Grocery Deals Round-up for this week – Asparagus is on sale at Hy-Vee this week!!
We Loved this pizza!! (Or, I loved it, and my husband enjoyed it.) Asparagus reminds me of spring! In fact, this recipe came from Eating Well and they entitled this recipe “Spring Pizza”.
Ingredients: (I doubled these ingredients to make 2 pizzas)
– 3 tablespoons extra-virgin olive oil, divided
– 3 cloves garlic, minced
– 1 bunch asparagus (about 1 pound)
– 1/2 cup snipped fresh chives (from 1 bunch), divided
– 1/4 teaspoon salt
– 1/4 teaspoon freshly ground pepper
– 1 pound whole-wheat pizza dough
– 1 cup shredded fontina or mozzarella cheese
I make my own pizza crust:
– 6 c. flour
– 2 Tbl. yeast
Mix together 2 c. warm/hot water and 2 Tbl. oil, then pour over flour and yeast.
Knead until the dough sticks together and shape into a ball. Let rise until doubled.
Makes crust for 2 pizzas.
Step 1: Preheat oven to 425 degrees F. Combine 4 Tbl. oil (that’s the doubled amount) and garlic in a small bowl; set aside or spread directly on pizza crusts!
Step 2: Trim asparagus spears to about 6 inches long. Slice any thicker stalks in half lengthwise. Toss in a bowl with the remaining 2 Tbl. oil, 1/2 cup chives (these are the doubled amounts), salt and pepper.
Step 3: Arrange the asparagus in a circular pattern on the dough with the tips facing out. (I probably should have cut them a little shorter.)
Step 4: Top with cheese and the remaining chives. Bake for 30 minutes. (That’s the time I need for my dough. The asparagus only needs 15 minutes.)
What are you cooking this week? I’d like to hear about it!
(Linking up to the Easter Project Hop)