For fear of being accused of hiding something while providing potentially less than healthy meals - like Paula Deen's recent 'reveal' - I feel I must share something with you all. No, my 'secret' is not an illness or an affliction, but rather an attempt at a lifestyle change - in eating, that is. For the next eight weeks, I have committed to a Body Challenge, provided by my amazing fit club. I had already been working out 4-5 times a week at the gym since the summer, but wasn't focusing as much on my food intake (and the nutrition of that food) as I should have been. I'm excited to marry the exercise with the food and healthy eating habits, and see what results will come!
Does this mean I won't be sharing amazing, yummy recipes with you over the next two months? No way! Listen...I LOVE food. I mean...seriously. So, instead of just following a recipe as is, I hope to provide healthy substitutions and yummy 'skinny' meals that still look and taste just as great as all the others I've posted so far. After all, I don't eat something I don't think tastes great. Promise.
On that note... Take a taste of this skinny barbecue chicken and veggie pizza. Skinny not just because it has such a thin crust, but because eating ingredients like these and in these ratios will help make you skinny! Also, I really love crunch, and the crust on this pizza delivers.
Oh, and I know I've posted a barbecue chicken pizza recipe before, but this one is different enough and, with a little creativity, provides an endless amount of combinations for the perfect, balanced dinner or shared snack. What a great way to use up leftovers or try a new ingredient you otherwise wouldn't in a larger amount. Have fun with it!
Ingredients:
Whole wheat tortilla - I use a 6" round
1 tbsp barbecue sauce - best to use a low-carb option, but all we had was Sweet Baby Ray's (darn)
Shredded chicken - rotisserie, leftover grilled or even those "cheater" pre-cooked grilled strips
Veggies - this time I used yellow peppers and red onions, but throw anything on there!
Shredded Mozzerella - just a few pinches over the top adds enough flavor and helps the toppings 'stick'
Directions:
Preheat oven to 400 degrees. Top wheat tortilla with 1 tablespoon of barbecue sauce and spread evenly. I know it doesn't sound like a lot, but a little goes a long way - especially in taste! Top sauce with chicken and veggies of choice. Sprinkle a few pinches (check the serving size on the back of the package) of mozzerella cheese. Place tortilla pizza on a baking sheet or stone and bake for 8-10 minutes, depending on desired crispiness of crust. Be sure to check after 8 minutes, because the crust can brown up quickly! Slice into crispy wedges and serve immediately.
These delicious little pizzas really hit the spot when you are craving the...well, for lack of a better description...more fatty version (did she really just say that?!). By coincidence (or perhaps very clever planning), the tortillas can't hold too many heavy toppings, so it helps us naturally pracitce portion control. Easy is always better! Let me know what healthy toppings you tried in your comments below!
Recipe inspiration provided by The Biggest Loser Cookbook
Oh, and I know I've posted a barbecue chicken pizza recipe before, but this one is different enough and, with a little creativity, provides an endless amount of combinations for the perfect, balanced dinner or shared snack. What a great way to use up leftovers or try a new ingredient you otherwise wouldn't in a larger amount. Have fun with it!
Ingredients:
Whole wheat tortilla - I use a 6" round
1 tbsp barbecue sauce - best to use a low-carb option, but all we had was Sweet Baby Ray's (darn)
Shredded chicken - rotisserie, leftover grilled or even those "cheater" pre-cooked grilled strips
Veggies - this time I used yellow peppers and red onions, but throw anything on there!
Shredded Mozzerella - just a few pinches over the top adds enough flavor and helps the toppings 'stick'
Directions:
Preheat oven to 400 degrees. Top wheat tortilla with 1 tablespoon of barbecue sauce and spread evenly. I know it doesn't sound like a lot, but a little goes a long way - especially in taste! Top sauce with chicken and veggies of choice. Sprinkle a few pinches (check the serving size on the back of the package) of mozzerella cheese. Place tortilla pizza on a baking sheet or stone and bake for 8-10 minutes, depending on desired crispiness of crust. Be sure to check after 8 minutes, because the crust can brown up quickly! Slice into crispy wedges and serve immediately.
These delicious little pizzas really hit the spot when you are craving the...well, for lack of a better description...more fatty version (did she really just say that?!). By coincidence (or perhaps very clever planning), the tortillas can't hold too many heavy toppings, so it helps us naturally pracitce portion control. Easy is always better! Let me know what healthy toppings you tried in your comments below!
Recipe inspiration provided by The Biggest Loser Cookbook
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