I'm linking up with Jenn at Peas & Crayons for WIAW (what I ate Wednesday). It's a great resource to see what other bloggers are eating and to get some inspiration for upcoming meals. I like to plan all of my upcoming meals before grocery shopping so I don't have to make multiple trips to the grocery store and it makes deciding what's for dinner easier.
My mornings have been starting off with a glass of pumpkin spice coffee from Trader Joe's. I make mine with 2 tablespoons of non-fat caramel creamer. I was on an iced coffee kick, but with the colder weather lately I have been drinking it nice and hot.
For lunch I had tuna salad on cucumber slices, almonds, pumpkin Greek yogurt and grapes. I try to prep for the week after grocery shopping on the weekend so packing lunch in the morning isn't so painful. I pre-slice all of my fruit and veggies and buy almonds in bulk - but distribute them into snack bags for an easy grab.
Before going grocery shopping I look at sites like Whole Foods, Trader Joe's and Pinterest for inspiration. I saw a Thai chicken pizza on the Trader Joe's website, which is something we haven't had before.
This turned out so good and is perfect for lunch the next day! The prep is next to nothing and it's a great dinner for football nights or to make for a group of friends.
Thai Chicken Pizza
Pre-made pizza dough - Trader Joe's always has pizza dough by the cheese and deli meats
1 package or 2 cups mozzarella
1 bunch green onions (sliced)
1/2 cup shredded carrots
1 pound chicken
1 jar Trader Joe's peanut satay sauce (or any other brand)
Place chicken in an oven safe dish with 1/2 of the peanut satay sauce. Make sure both sides are coated. I like to poke the chicken with my fork - it make's it a little more tender and the flavor of the sauce gets into the meat more (I heard on Food Network). Place into a 400 degree oven and bake until cooked all the way through.
While chicken is baking, take your dough out of the refrigerator and set on top of stove while you prep your other ingredients (the heat from the oven helps make it stretch thinner).
Rinse your green onions and slice thinly. Shred your carrots (baby carrots work fine too). Set aside. Take your fully cooked chicken out of the oven and shred using two forks. Spray a baking sheet with non-stick spray and spread out your dough. Coat the dough with the remaining peanut satay sauce and top with the mozzarella cheese, green onions and carrots. Place in oven.
After about 5-10 minutes, the cheese should be melted and the dough almost cooked fully. Top the pizza with the chicken and continue to cook for 5 additional minutes. I like to add my chicken last so that the dough cooks crispier (without the weight of the chicken on top).
So good. I think my favorite part was the crunchiness you get from the carrots and green onions. I am not a huge fan or traditional pizza sauce - so I love how this added a new element. If you wanted to add chopped peanuts or red pepper flakes for more spice to the top I bet that would be amazing.
I wrote this before I saw Jenn's theme, but luckily just did a post on my favorite TJ fall finds which include tons of pumpkin flavored items - check it out!