Mexican Tortilla Pizza

I was going to make quesadillas… but then I figured it would save me almost 100 calories if I left off the top tortilla. Ahh, Mexican Tortilla Pizza is born.

Tyson Grilled and Ready Chicken Breast Strips make this dish super quick and easy. I use these pre-cooked chicken strips a lot!

I’ll be making this pizza again, for sure!

Mexican Tortilla Pizza

Servings: 2
Time: 15 minutes
Level: Easy

1/3 c. Tyson Grilled and Ready Chicken Breast Strips
1/4 c. corn, frozen
1/4 c. peppers and onions, frozen
1/4 c. mushrooms, sliced, optional
1 tbsp. jalapeños, diced, optional
1/8 tsp. cumin
1/8 tsp. garlic powder
1/8 tsp. chili powder
salt, to taste

2 tortillas
1/2 c. refried beans
1/3 c cheese, shredded
salsa, to top
sour cream, to top

In a non-stick skillet over medium-high heat, cook chicken, vegetables, and spices, until chicken is completely thawed.

Turn oven to Broil. Spread refried beans on each tortilla, top with chicken mixture, then sprinkle with cheese.

Broil in oven until cheese is melted and tortilla is crispy.

Top with salsa and sour cream, if desired. Yum!!

Tips
– Try using different veggies, meat, or spices to mix things up.
– Leftover taco meat, enchilada sauce, or fajitas? No problem! This pizza would be good topped with any of those leftovers.

Crouton Encrusted Tilapia

As I’ve said before, I am always looking for ways to incorporate more fish into my diet. I know it is healthier but I just really don’t care for it all that much. That means my fish recipes MUST pack a punch.

This tilapia is made from ingredients I almost always have on hand. So it is an easy, go-to, recipe on a busy night.

Crouton Encrusted Tilapia

Servings: 2
Time: 15 minutes
Level: Easy

1/2 of a handful of Parmesan-garlic flavored salad croutons
2 tilapia fillets, thawed
1/4 c. Parmesan cheese, shredded
1/8 tsp. cayenne
1 tbsp. butter, melted

In a food processor, chopper, or blender,  pulse croutons until they become fine like breadcrumbs. Add cheese and cayenne and pulse again to mix everything together.

Blot tilapia with a paper towel to dry it off a little. Coat both sides of the fillets with melted butter then with crouton mixture.

Preheat oven to 400°. Put breaded fillets in the fridge for a few minutes, while the oven preheats. Place fillets on a greased roasting pan or wire rack placed on top of a cookie sheet or baking dish.

Bake 12-15 minutes, or until fish flakes easily with a fork. Yum!

Tips
– Try using chicken instead of fish.
– You can use regular or other flavored croutons if you want.

Fiesta Frittata

Another meatless meal success!!! The mister loved it and asked if there were leftovers for lunch tomorrow. Maybe, just maybe, I’ll convert him over to the idea that meat doesn’t always have to be the center of every meal. The jury is still out.

My last attempt at a meatless meal, Sweet Potato and Black Bean Enchiladas, proved to be a great place to start, and tonight’s recipe followed suit.

If you follow my blog regularly you must have noticed our love of all foods Mexican. Mexican, especially chips and salsa, would be at the top of our death row meal list for sure!

Frittatas are traditionally Italian. They are basically open faced baked omelets. The key to making a great one is patience. One your lid goes on… don’t lift it off to have a peak until at least 6-7 minutes have passed. Good luck with that one… it’s really hard not to!

You can add a ton of veggies and still have a protein packed meal. Serve it with a side salad… or a quinoa salad… and you’re good to go! Quick, fast, and in a  hurry!

Fiesta Frittata

Time: 15 minutes
Servings: 6
Level: Easy-Medium

1/3 c. frozen bell peppers and onion mix
1/3 c. black beans, rinsed and drained
1/3 c. corn, frozen
sliced jalapeños, to taste
1 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. salt
1 can Rotel
6 eggs
1/4 c. milk
1/4 c. cheese, shredded

In a non-stick skillet over medium-high heat, sauté bell peppers, onions, beans, corn, and jalapeños until warmed throughout.

Add all spices and can of Rotel. Cook until all of the tomato juice has evaporated. Meanwhile, in a medium sized bowl, whisk together eggs and milk. Once juice has evaporated, add egg mixture to skillet.

Stir egg and vegetable mixture until eggs are no longer runny, about 1 minute. Cover, turn heat to medium-low and cook for an additional 7-10 minutes, or until eggs have set completely. Remove lid, top with cheese, and serve when cheese has melted. Yum!!

Tips
– Serve topped with salsa and sour cream.
– Leave out any of the spices or veggies if you don’t like them.
– Serve with warmed quinoa mixed with jarred salsa.

Thai One On… It’s Peanut Noodles Night!

Oh, how have I not written about this before now? I adapted this recipe a while back from an article I read on EatingWell.com. This recipe has quickly become one of our favorites. Since it can be served hot or cold, make extras and pack it for lunch the next day!

We LOVE peanut butter, so this recipe is perfect for us! Also, this dish is really good for you. If you boil the chicken, like I did in my Stir Fry recipe, and use all natural peanut butter, there are tons of health benefits. I don’t have kids yet, but I hope this type of recipe will get them to eat their veggies without a fuss.

The directions look long but don’t get scared away! They are super easy to follow. They were just a little lengthy to write up.

If you make this, please let me know what you think. I hope you like it as much as we do.

Thai Peanut Noodles

Time: 30 minutes
Servings: 4
Level: Easy

1/2 lb. chicken
1/4 c. peanut butter
1 tbsp. low sodium soy sauce
1 tsp. garlic powder
1 tsp. sweet chili sauce, chili-garlic sauce,  or any Asian chili sauce you have
1/2 tsp. ground ginger
1/2 tsp. cayenne, if desired
2/3 c. whole-wheat spaghetti noodles
1 c. Asian style stir fry veggies, from your grocers freezer section

Put on a pot of water and begin to boil for the noodles. While waiting for water to boil, cook chicken in a skillet or use the same method I used in my Stir Fry recipe. Shred cooked chicken and set aside. In a large bowl, whisk peanut butter, soy sauce, garlic powder, chili sauce, ground ginger, and cayenne, if desired.

Cook noodles in the boiling water according to package directions. About 1-2 minute before the noodles are done, add vegetables to the boiling water. Drain noodles and vegetables, reserving 1/2 c of cooking liquid.

Stir the reserved cooking liquid into the peanut sauce, add noodles, veggies, and chicken and toss until well coated. Serve hot or cold. Yum!

Tips
– Top this dish with a drizzle of Sriracha, if you dare!

– You can substitute the ground ginger for fresh and the garlic powder for fresh; just mince very finely.
– This is a perfect opportunity to use that left over chicken breast you have in the fridge!

Thin Crust Pizza

I have recently become a huge fan of the pizza dough that comes in a bag… you know, the kind you have to add hot water to and let rise for 5 minutes… Anyway, I’ve become a fan, not just because of the 57¢ price tag, but because of the golden and crispy thin crust it produces.

I’ve never considered myself a thin crust girl. But lately, I’ve been craving the crunch!

Thin Crust Pepperoni Pizza

Time: 20 minutes
Level: Medium
Servings: 4 or so…

1 bag  pizza dough mix, prepared according to package directions
1 c. pizza sauce
1 handful pepperonis
1 tbsp. jalapeños
1/3 c. bell pepper and onion blend (found in the freezer section)
1 c. mozzarella or Italian blend cheese, shredded
sprinkle of garlic powder
sprinkle Italian seasoning
sprinkle crushed red pepper flakes

Preheat oven to 475°. Prepare crust according to package directions.  Roll out dough as thin as you can on a greased baking stone or cookie sheet.

Bake for 5 minutes. Top with remaining ingredients and sprinkle with spices. Bake an additional 9-12 minutes until golden brown and bubbly. Yum!

Tips

– Obviously, all ingredients are optional. Try your own combo of meats and veggies. Mushrooms and olives are always a good addition. I just didn’t have any on hand.
– I accidentally bought sweet hot jalapeños instead of the normal hot kind. They were surprisingly yummy. I like the normal kind the best, though.
– If you don’t have pizza dough, try using spaghetti sauce. Spaghetti sauce is thinner that pizza sauce so you might want to thicken it a little with cornstarch to avoid a soggy crust.