I don’t know what I was thinking, expecting to start something new in January. Everyone knows (don’t they?) that the year really starts in September. I just can’t shake that school-year mindset. I love to buy school supplies for myself, fill up the pencil holder on my desk and all the little bins in my desk drawer. Each new school year is a fresh start, a new chance to get organized, at least for a while!

So here is the start of the foodiemom daily recipe. Now you can really “find out what’s for dinner at foodiemom.com.”

And I promise the recipes will always be good. This one was a big hit. Note that you bake the crust, add the toppings, and then it’s done — no further baking time required.

Chicken Bacon Ranch Pizza

Serves 4; takes about 30 minutes

11-ounce can refrigerated low-fat French loaf (such as Pillsbury)

¾ cup fat-free ranch dressing

½ cup fat-free mayonnaise

2 teaspoons dried parsley flakes

2 teaspoons dried onion flakes

2 cups diced cooked chicken breast

¾ cup real bacon bits

1 ½ cups finely chopped fresh tomatoes

½ cup finely chopped red onion

1. Preheat oven to 375 degrees. Spray a rimmed 10-by-15-inch baking sheet with butter-flavored cooking spray.
2. Unroll French loaf and pat into prepared baking sheet and up sides of pan to form a rim. Lightly spray top of crust with butter flavored cooking spray. Bake for 8 to 12 minutes or until crust is golden brown.
3. Meanwhile, in a medium bowl, combine ranch dressing, mayonnaise, parsley flakes and onion flakes. Spread sauce mixture evenly over baked crust. Sprinkle chicken, bacon bits, tomatoes and onion evenly over sauce. Cut into 8 pieces and serve.

482 calories; 10 g. fat; 1800 mg. sodium; 62 g. carbs; 4 g. fiber 

Adapted from Pizza Anytime by JoAnna Lund