Chicken Petso Pizza

[Biggie973]

Ingredients:
1/2 cup reduced-fat ricotta cheese
1/4 cup pesto
2 large whole-wheat pitas
5-oz. can chicken, drained
8-10 asparagus spears, trimmed & cut in half
1/2 cup chopped roasted red bell pepper
Salt & pepper to taste
1/3 cup grated reduced-fat Swiss or mozzarella cheese

Directions:
Preheat oven to 425 degrees F. Combine ricotta & pesto, & spread over pitas. Top with chicken, asparagus, bell pepper, & salt & pepper. Bake for 10 minutes. Sprinkle with cheese & bake for an additional five minutes.

Nutrition Facts: Serves 1-2
525 calories, 34 g protein, 44 g carbs, 24 g fat (7 g saturated), 7 g fiber, 3 g sugar, 764 mg sodium.

Side Note:
Ricotta contains more whey protein than other varieties of cheese.

[Biggie973]

Garden Chicken Burgers

Ingredients:
1 medium carrot, peeled & shredded
1 medium zucchini, peeled & shredded
2 5-oz. chicken, drained
1/2 cup bread crumbs
2 tsp. Worcestershire sauce
1 egg, lightly beaten
1/3 cup chopped parsley
Salt & pepper to taste
1 Tbsp. vegetable oil
4 100% whole-wheat buns
2 Tbsp. Dijon mustard
1 cup baby spinach
1 tomato, sliced

Directions:
Chop shredded carrot & zucchini into small pieces. In a large bowl, mix them together with chicken, bread crumbs, Worcestershire sauce, egg, parsley, & salt & pepper. Form into four patties. In a skillet, heat oil over medium heat. Cook patties for four minutes per side or until browned. Place burgers on buns, & top with mustard, spinach & tomato.

Nutrition Facts: Makes 2 servings
711 calories, 49 g protein, 70 g carbs, 27 g fat (6 g saturated), 8 g fiber, 13 g sugar, 902mg sodium.

Side Note:
Chill the patties for a few hours in the fridge before cooking to keep them from breaking apart.