I will state this here and now, I make no apologies for using convenience foods to help me out during busy weeknights or plain ole lazy days. I know there are lots of folks out there who preach about making absolutely everything from scratch and all the benefits of doing so, and knowing what is going into your food and so on and so forth. I appreciate that argument and respect it but for many folks that I know, it’s just not a reality. Most of them are working their little patoots off inside and outside of the home nearly everyday of the week. Half the time they feel guilty because they are running thru the drive-thru more often than they would like and folks make them feel bad about it. Well, I’m not one of those folks. I understand parent’s guilt. And truthfully, I’m tired of the food shaming that goes on. As if we don’t have enough worries these days!
I understand Moms and Dads who work hard and come home so exhausted it is all you can do to just peel your clothes off and hop into bed. But you still gotta help your child with their homework, run them to after school sports activities, and then get them to bed at a good time. Oh, and in there somewhere you gotta feed them. I understand grocery shopping with antsy, tired children while trying to flip through coupons and grocery lists so long you’d rather just pick a pizza up on the way home. I understand not being able to afford all organic food all the time even though you know it is healthier. I understand that you want to pack a school lunch for your child everyday of the week and you want to be the parent that makes all the super healthy, super cute lunches that you see in magazines. But some days you hand your child a couple bucks and tell them to buy lunch because you didn’t have enough time last night or this morning to make it. And then you feel guilty because you see what all the “cool” Moms made for their kids.
- 1 oz tube of refrigerated pizza dough 15
- 1 lb jar of Alfredo sauce 1, I like the Garlic version
- 1 oz bag of Mozzarella cheese 8
- 2 cups of grilled chicken diced
- ½ red onion diced (optional)
- Dried parsley to sprinkle on top
- Preheat oven to 400 degrees (F)
- Spray cookie sheet with nonstick spray (or olive oil).
- Sprinkle with corn meal (optional).
- Spread pizza dough on cookie sheet and bake for 5 minutes.
- Take out of the oven and spread alfredo sauce over crust.
- On top of sauce, add diced chicken, onion and spinach (if using).
- Top with mozzarella cheese.
- Sprinkle with parsley.
- Bake for additional 8-12 minutes until cheese is melted and crust is golden brown.