Well hey there. Long time no blog. Life happens, ya know. Mine’s been pretty swell lately, thanks for asking. Since my last post…ya know… over a year ago…lots has happened!
Quick Summary: Planned my wedding, married my best friend, had the best wedding ever (please don’t try and argue that with me 🙂 ), honeymooned in New England, got promoted, got healthier, became obsessed with Zumba and Yoga, Quincy turned 3, HAPPY NEW YEAR!
So there you have it, my last year in a nutshell. But here I am, back again, ready to share some food and recipes with you!!!
Over the last year, my husband (heh – still not over getting to say that and it’s been 3 months!) and I have become much more involved in living a healthy lifestyle. When we get home from work, it’s usually about 5:45 and I like to try and leave for the gym by 6:45 for whatever class I have that night. That means I have 1 hour to throw together a meal that won’t weight us down and will keep us going through our workouts, clean up, change, and get out the door. Tonight’s dinner was sooooo easy it came together – literally – in 10 minutes. You are going to LOVE this recipe if you’re as on the go as we are.
BBQ Chicken Tortilla Pizzas
This recipe serves 2 people 1 1/2 “pizzas” each or one hungry person 2 pizzas and one less hungry person 1 pizza
- 3 whole wheat tortillas
- 1 cup rotisserie chicken, shredded
- 3 tablespoons BBQ sauce (whatever you use!)
- 1/2 bag prewashed baby spinach
- 1 clove garlic
- 1 teaspoon olive oil
- 1 teaspoon red pepper flakes
- 1/2 cup red bell pepper, chopped
- 3/4 cup shredded low fat cheddar cheese
- Scallions, for garnish
Preheat the oven to 375 degrees.
Place tortillas directly on the oven rack for about 2 minutes until they start to brown. (Don’t be alarmed if they puff up, you can poke holes in the bubbles in a minute!)
Saute spinach, garlic, and chili flakes in 1 teaspoon of olive oil until wilted. Set aside.
Place warm tortillas on a baking sheet. Release any air bubbles with a knife.
Spread 1 tablespoon BBQ sauce on each tortilla. Top each tortilla with 1/3 of the chicken, spinach, bell pepper, and cheese.
Place baking sheet in the oven for about 6-8 minutes until the cheese is melted, edges are brown, and the chicken is warm.
Serve immediately topped with scallions if desired.