Menu Planning Monday {the Healthy Way}

So, yeah, last week was my experiment on combining healthy, nutritionally balanced meals with calorie awareness (keeping each day around 1500 calories).

It went pretty well and I think I’ll keep it up!  

(Because of a weekend trip, we did not use each recipe last week, so I carried them over)

Here are our meals for the coming week:

• Monday: Ravioli with Pesto, Salad

• Tuesday: Lemon Pepper Tilapia, Grilled Asparagus

• Wednesday: Lentil Burgers and Sweet Potato Fries

• Thursday: Lemon Thyme Chicken Tenders, Spinach and Strawberry Salad

• Friday: Flatout Bread Margherita Pizzas and Salad (pizza recipe below)

• Saturday: Chicken Fajitas with Whole Wheat Tortillas
  

• Sunday: Slow Cooker Stew (lunch and leftovers for dinner)

Flatout Bread Margherita Pizza

(makes one serving)

• 1 Flat Out Wrap (I use the Multi-Grain wraps)

• Olive Oil

• 1 tsp Garlic Powder or minced garlic (1 small clove per pizza)

• 1/4 C Mozzarella cheese

• Fresh or canned diced tomatoes (I use Hunt’s Diced Tomatoes)

• Fresh Basil, julienned

Directions:

1. Lightly brush the olive oil onto the Flatout wrap.
2. Sprinkle 1 tsp of garlic powder or 1 clove minced garlic onto the wrap.
3. Top with mozzarella cheese.
4. Add your preferred amount of tomatoes and fresh basil.
5. Put in the oven, using the broil or lo-broil setting; remove when cheese is bubbly and lightly golden.

This is one of our favorite pizzas right now — light, flavorful and very crispy!

*This post linked with OrgJunkie and Chive Talkin‘.

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