Pesto chicken pizza

Still working away on my plan to get back to my pre-pregnancy weight.  This has been a multiyear project.  I've lost 18 pounds in a year and a half and still have 5 pounds to go.  My progress has been slowed by Christmas cookies and chocolate. It has taken a long time to wean myself off of treats since Christmas. I finally got back on the "no treat" wagon, but then Valentine's Day came along, and I totally fell off the wagon again.  I haven't gained weight you understand, I just haven't made any progress toward my goal. I was sure I was back on the wagon today, but the chocolate I bought my daughter for Valentine's Day and haven't given her yet was too much of a temptation, and I ate her chocolate! Oh well, I can replenish it before I see her again.  I will be sure to get something that I can more easily resist!

Ted broke his big toe during morning warm ups two weeks ago.  He is much better, but the break has curtailed our field work, although not bike riding.  Luckily the stiff boot he wears for biking protects his toe from strain.  We've had two of the windiest rides in the last 9 months or so in the last week.  First the wind was blowing a gale from the north, and then yesterday it was blowing from the south.  I just about got pushed off the road into a ditch.

Today's ride was much nicer but cold! First we saw this rainbow that made a complete arch and was slightly doubled.  The moon is also almost full, and it was just coming up as we rode up the hill. Unfortunately, my photos of the moon and Ted didn't turn out very well.

One advantage of not eating as much as I used to is that dinners last a lot longer.  Ted is also eating less these days, I guess to keep me company. I am actually able to come up with things I want to make ahead of time, and have a waiting list of dinners I would like to make.  Part of that might be that it is soup season, and I have all my dry beans lined up in jars on the counter right now, serving as a constant source of inspiration.
One of our favorite pizza's at a Mediterranean restaurant that we visit occasionally is pesto chicken. We recently started making this ourselves, out of pesto we made from our garden bounty last summer and froze in ice cube trays, the way you always read about.  We use boneless skinless chicken breasts that were cooked in the roaster (super easy).  Of course since Ted made this, he added on a bunch of other vegetables, and I used my favorite calzone dough recipe for the crust, substituting in one/third whole wheat flour. We made two pizzas and used one chicken breast per pizza. Yum!  The two pizzas will provide four dinners.  And I already know I want to make Jane Brody's lentil and spinach soup next.