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.