I make the BBQ Chicken Pizza in the oven on my pizza stone. I let it defrost for a couple of hours before I bake it. This way you can spread out the toppings more evenly. I added more chopped onions, some chopped mushrooms and some lowfat cheese (usually saved from my lunch on the preplanned menu) and bake it until its browned on top. One thing I found is to let the pizza sit for about 5 minutes after you remove it from the oven and before you cut it. This lets the crust set up and the cheese won't spill all over. Here is a link to my blog which has a picture of the finished pizza:
http://jennycraiggourmet.blogspot.com/2008...cken-pizza.htmlI have another post I'm planning for the chicken potstickers. I usually purchase a bag of stir fry vegetables and start cooking those in some PAM in a saute pan. Again, I usually let the meal defrost before cooking it. Once the vegetables begin to get tender I add the meal and heat that through. I add about 1 tablespoon of ponzu sauce (lower calories and sodium than soy sauce), some rice wine vinegar and sriracha sauce to spice it up. I found this really mellowed the flavor of the tofu that I didn't enjoy the first time.
I hope you enjoy them both better the second time!