Teriyaki Stirfry

This teriyaki is by far the best! I won't try another recipe again. Bonus, its gluten free too! 

Teriyaki Chicken Stirfry
Recipe adapted slightly from cleanmondaymeals.com

3 1/2 Tbsp olive oil
1 1/2 lbs boneless skinless chicken breasts
Ground black pepper
1 medium zucchini, diced into half moons and quartered
1 1/2 cups shredded carrots
2 1/2 cups small diced broccoli florets
1 1/2 - 2 cups white or brown rice, cooked


Teriyaki Sauce
1/2 cup soy sauce OR coconut aminos/GF soy sauce
1/2 cup water
3 Tbsp packed light brown sugar
3 Tbsp honey
3 cloves garlic, minced (1 Tbsp)
1 Tbsp minced ginger
1 Tbsp rice vinegar
1 1/2 Tbsp cornstarch


For the chicken-
I cook my chicken in a fry pan with some olive oil. Remove to a plate and use that same pan for my veggies and then add the chicken back in. Or you can bake it in a 350 degree oven. Cube.

For the teriyaki-
In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat. Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.

For the veggies:
Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli, and carrots and saute 4 - 5 minutes until crisp-tender.

Throw in the sauce along with the chicken and give it a good stir and serve over rice. Or you can assemble into bowls instead and even put them in the fridge for later in the week: Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops. Sprinkle with sesame seeds if you'd like

Chicken Salad Croissants

These yummies are a must have when our mom and dad take us all out to the lake. So delish! I had a friend today request for me to come to her house and make these for her birthday lunch so she could get the recipe. I told her I hardly needed to demonstrate these are so easy! Super easy to throw together and soooo yum! If you can't find the smaller sized croissant rolls you can always get the jumbo ones and cut them in half. That's what we did for our son's baptism luncheon. 

Mom's Chicken Salad Croissants

Recipe from Melody aka Mom

2 cans of chicken

about 1 cup finely chopped celery

about 2 cups finely chopped red grapes

3/4-1 cup miracle whip dressing

salt and pepper to taste

In a large bowl, shred the chicken with a fork. Finely chop the celery and grapes and add to the chicken. Pour miracle whip over the top and mix everything together. You don't want this to be dry so add more dressing if needed. Start with a 3/4 cups and go from there. Salt and pepper to taste. Serve inside yummy croissant rolls! These stay good for several days in a ziplock bag or sealed container.

Lemon Rosemary Chicken

This dish was super easy to throw together and my kids were actually thanking me for the wonderful dinner and the sweet potatoes. What?! Crazy! That's a winner in my book! :)

Lemon Rosemary Chicken

recipe from www.bravoforpaleo.com

1/4 cup olive oil

4 chicken breasts

1 1/2 sweet potatoes, cubed (I used 2 for my family size)

1 large lemon, squeezed (or just squirt some lemon juice from the bottle ;)

1 large lemon, sliced

2 Tablespoons rosemary

5 garlic cloves, crushed

Salt and pepper, to taste

Preheat the oven to 400 degrees.

Add olive oil to a large cast iron skillet, and heat over medium-high heat. Sprinkle desired amount of salt and pepper over chicken breasts then place the chicken breast sides down in the pan. Add the cubed sweet potatoes, and cook in pan/skillet for 4-5 minutes or until the chicken is browned. Turn the chicken over and pour lemon, rosemary, and garlic over the chicken and potatoes. Top with sliced lemons. Bake at 400 degrees for 30-35 minutes, or until the chicken is done. This varies for each oven.

Simple Baked Salmon with Avocado Salsa

This has been my favorite way to cook salmon lately. (Thanks mom!) My family's favorite recipe is the teriyaki salmon, but our family has been doing the whole 30 challenge this month and so sugar is out for us. This salmon is super easy and versatile. You can put whatever veggies you want, even frozen! We have been doing tons of zucchini and summer squash from our garden. Another obsession lately for my kids survival over this month (especially my almost 5 year old) is anything with avocados. Guacamole is the new ketchup around here! lol. This salmon is yummy just with a squeeze of lemon, but even better if you top it with this "avocado pico" as we called it tonight. Y-U-M!

Simple Baked Salmon

Salmon Fillet (about 1 1/2 pounds or as much as you need)

any veggies, fresh and cut up or frozen

garlic salt

pepper

olive oil

lemon slices

Preheat oven to 425. Line a rimmed baking sheet with parchment paper. Place salmon, skin side down, on prepared baking sheet. Season the salmon with garlic salt and pepper. Arrange veggies around the salmon. Drizzle some olive oil over the veggies and season with salt and pepper. Arrange the lemon slices over the salmon and cover entire baking sheet with parchment paper. Bake in preheated oven until salmon and veggies are done, about 15-20 minutes. (The salmon will flake easily with a fork when it's done). Top it with the salsa below for extra flavor

Optional Avocado Salsa

1-2 avocados, diced

1/2 small red onion, chopped fine

juice from 2 limes (about 2-3 Tbsp)

3 Tbsp finely chopped cilantro

salt to taste

Mix all ingredients and chill until ready to use. Grill or broil the salmon to your preference. Top with avocado salsa and enjoy!

Steak Kabobs

These steak kabobs we made last night were heavenly and so simple to throw together too! Definitely going to be on our regular rotation. I might even have to throw my snow boots on in the winter to grill outside in the dead of winter. It will be worth it though! Use whatever veggies you have on hand. We did zucchini, red onion and mushrooms.

Steak Kabobs

Marinade:

1/4 cup olive oil

1/4 cup red wine vinegar

1 Tbsp Worcestershire sauce

1 tsp garlic powder

1/2 tsp salt

black pepper

Veggies (Choose what you like!)

summer squash

zucchini

red onion

mushrooms

anything!

Thick cuts of steak, cubed (I used petite sirloin and some tenderloin I had)

Marinade the steak for 1 hour in a large ziplock bag. Cube up your veggies and add them to the steak bag and marinade 1 more hour. Grill on a preheated grill (about 350-400 degrees) for 5 minutes. Flip over and grill 3-5 more minutes. Enjoy!

Serve with some cauliflower rice for added nutrition! Separate a head of cauliflower and blend batches using a food processor (you could probably use a blender too). Heat up a large skillet over medium heat and heat up a few tablespoons of olive oil or coconut butter. Throw the cauliflower "rice" into the skillet and saute for 5 or so minutes. Flavor with lots of salt and pepper. My family likes minced garlic and green onions in ours. I just saute those quickly before adding the "rice".

Cheese-steak Sammies

Oh my heavens this was so yummy! And it only took about 15-20 minutes to throw together! (Even better) You use roast beef from the deli. I got mine at Sams Club I think its the Castle-wood brand. That's where I ran into a friend and she told me about this recipe. I am definitely going to keep it in my rotation. Too easy and tasty not to! I also used shredded mozzarella cheese because it's what I had on hand, but any sliced cheese will work.

Cheese-steak Sammies

Serves 4-6 (2 adults and 4 kids in my family)

1 pound deli roast beef slices

1 bell pepper, sliced* 

1/2 onion, sliced

mushrooms, sliced (optional-I left these out)

1/4 cup butter (1/2 a cube)

1 Tbsp Montreal Steak seasoning

cheese to top (mozzarella, provolone, cheddar etc.)

French bread 

Slice up deli meat into squares or strips (I just took the whole pile and did slices about 1/2 inch wide). Put the veggies and meat into a pan with the butter and seasoning. Cook down 10-15 minutes. Cut the french bread long-wise to open it up. Spread the meat mixture onto one half and top with cheese on top of the meat mixture as well as onto the top half. Leave it open faced and bake at 400 for 5 minutes. Close it up and cut into individual sammies. Enjoy!

*Just a note on bell peppers- Just in case you didn't know- bell peppers freeze really well. I get them when they are on sale or in stock in my garden, wash them and slice them up, then lay them on a cookie sheet in my freezer for about 30 minutes. After they are "flash frozen" dump them into a freezer ziplock, label and freeze. Perfect for quick dinners especially fajitas. 

Japanese Chicken

I am doubling up on this recipe since I just posted it on my dairy free blog, but I promised Brooke! I shared it with her last week and she said, "Ummm...I think you undersold that chicken!" If you are a fan of sweet and sour chicken, this one is just as tasty but less than half of the work. If you want the extra effort, I'm sure you can fry the chicken up first before you put it into the oven to make it more crisp. But to me what makes it so great is that you can throw it right into the oven with minimal prep work.

Japanese Chicken

Recipe from Worldwide Ward Cookbook by Deanna Buxton

Note: This is halved from what the recipe says. I made 2 chicken breasts and 1 pound of chicken thighs with the below amounts. Even with this halved the sauce is plentiful. I even saved the leftover sauce and used it with some frozen popcorn chicken another night.

1 egg

1/2 cup flour

3 Tbsp sesame seeds

4 chicken breasts (or thighs worked wonderful for me!)

1/4 + 2 Tbsp soy sauce (or 6 Tbsp)

1 cup vinegar

half of a 1/3 cup water (just eyeball it)

2 cups sugar

Whip egg in a bowl. In a separate bowl, combine flour and sesame seeds. Dip each chicken breast in the egg , then roll evenly and heavily in the flour mixture. Arrange chicken breasts in a greased 9 x 13 inch pan. Mix soy sauce, vinegar, water, and sugar; pour over chicken breasts. Bake uncovered at 350 degrees for 40-45 minutes. Serve with rice.

Spinach Chicken Stomboli

I have made this dish twice now and it is delish! Not to mention you can use up leftover rotisserie chicken and other things you have around. This time I added some fresh basil from my garden. Yu- um!

Oh and here's a shout out to to library! If you are at the library a lot with your kids, go find the cookbooks! I check out cookbooks ALL the time from the library to try new recipes, which is where I got this one (plus then you don't take up space in your kitchen with recipe books you don't ever use!)

Spinach-Chicken Stromboli

Recipe from Our Best Bites Cookbook

1 Recipe of Breadstick dough (I use the one below) or you can buy a refrigerated pizza crust

2 tsp olive oil, divided

1 1/2 tsp Italian Seasoning

3 1/2 Tbsp parmesan cheese, divided

1 1/2 cups shredded mozzarella cheese

2 cups loosely packed spinach leaves

2 cups shredded, cooked chicken breast

2 roma tomatoes, diced 

any other flavorings you want to throw in...ideas are fresh or dried basil, rosemary, mushrooms, anything your family likes

If you want some pasta sauces for dipping but I personally like it by itself with a salad

Preheat the oven to 425 (or follow dough recipe). Working on a floured surface, roll pizza dough into a 12 x 15 inch rectangle. Brush 1 1/2 tsp olive oil over the entire surface of crust. Evenly sprinkle Italian seasoning and 2 Tbsp Parmesan on top.

Keeping remaining toppings one inch away from all edges, evenly spread the spinach, chicken, tomatoes and mozzarella over the dough. 

Working from the long end of the rectangle, roll up from one end to the other (like a cinnamon roll). Pinch seam shut and then pinch each end shut and tuck under toward seam.

Place seam-side down on a baking sheet sprayed lightly with nonstick spray. Brush remaining 1/2 tsp olive oil on top and sprinkle with remaining 1 1/2 Tbsp Parmesan cheese. Gently cut 3 slits along the top of the Stromboli.

Bake in preheated oven for 15-20 minutes or until top is golden brown. Cool for 10-15 minutes before slicing into 1 inch slices. Serve with marinara and/or alfredo sauce if desired.

Easy Breadsticks/Stomboli Dough

Recipe from Our Best Bites

Mix 1 Tbsp sugar and 1 Tbsp active yeast with 1 1/2 cups warm water and let stand 10 minutes. Add 1/2 tsp salt, 1 1/2 cups flour and mix. Then gradually add 1 1/2-2 1/2 cups more of flour (for 3-4 1/2 total). Cover and let rise 45 minutes.

Moms Grilled Salmon

Mom has been making this grilled salmon for years and years and years, but she always sprinkles hers with lemon pepper seasoning. I decided to ditch the lemon pepper seasoning, and add some sesame seeds (Brooke's go-to) and it has now become one of our family's favorites. You can even reduce the marinade over the stove if you'd like for some drizzle. Soooo yummy!

Teriyaki Grilled Salmon

Salmon Fillets (as many as you need)
1/3 cup brown sugar
1/3 cup soy sauce
1/3 cup water
1/4 cup olive oil (or you could use vegetable oil)

Mix the brown sugar, soy sauce, water and olive oil together and pour over the salmon in either a bowl or a big zip-lock bag. I like a big zip-lock because it's easy to flip in the fridge. Marinade for at least 4 hours. When you are ready to cook, preheat the grill to medium high heat (if you have a temperature dial set it to about 350) When the grill is heated, throw down a piece of tinfoil and spray with nonstick spray. Put your salmon fillets on the foil. Grill about 4 minutes and then flip, pour some of the marinade over and grill another 4-6 minutes until it's done to your liking. Remove from the grill and serve with sesame seeds if desired.

Chicken Teriyaki

Ingredients:

4-6 boneless skinless chicken breasts

4 T minced garlic

1 cup low sodium soy sauce

1/2 cup water

4 T rice vinegar

1 c brown sugar

4 T cornstarch

sesame seeds optional

Directions:

1. Preheat oven to 425 

2. Spray 9x13 pan  and set chicken breasts in pan

3. In saucepan, combine rest of ingredients for a few minutes until it starts to thicken up

4. Pour sauce on chicken 

5. Bake for 30 minutes. Remove from oven, turn over and bake for another 20 minutes.

6. Serve with rice

The Best Potato Soup

7 cups water
7 chicken bouillon cubes
7 medium potatoes cut in cubes
1 grated carrot
1 T parsley
2 T dried minced onion
1 cup butter
1/2 cup flour
1 quart half/half

Bring to boil water, bouillon cubes, potatoes, carrot, parsley, onions. Cook til potatoes
are tender. Mash potatoes to your consistency ( I made mine pretty small) Make roux with butter and flour in pan. Add to Soup to thicken. Add one Quart of half/half. Serve with grated cheddar cheese.

Kalua Pork

My sister in law Kelli made a version of this for us this summer and we loved it! It can't get any simpler, only uses 4 ingredients, and is really really yummy!  We ate it too fast for a picture, so I borrowed the above pic from the same place I adapted the recipe from here. We had ours over rice and I used a 4 pound roast. I think I did about 5 ounces of spinach but that could have easily been doubled-just depends on how much you like spinach. ;)

Kalua Pork

Serving size varies (4 pound roast will feed 4-6)

1 4-6 pound pork Butt roast

1 Tbsp liquid smoke, hickory flavored

2-3 tsp red Hawaiian sea salt (or just sea salt if you can't find Hawaiian)

Bag of washed spinach (5 + more ounces depending on your liking)

Pat the roast dry (and you can trim some of the fat if you feel like you need to, but really that's what gives it the flavor). Pierce all over with a fork and rub it liberally with sea salt. Place it in a slow cooker and pour the liquid smoke evenly over the roast. Cook on low for 8-12 hours (I did mine for 10 hours). 

Once it's done shred the entire thing up right in the slow cooker (this is where you could trim some of the fat you notice too as you are shredding), add a bag of spinach and stir it all together. Cover and cook 5-10 more minutes or until the spinach is wilted. 

Serve over rice.

Salmon Tacos

My mom made these for us after I had Marlee and I've been making them alllll the time since then! They are so yummy and sooo easy!!!! 

Salmon Tacos:

by: Mama Blaser

2 Salmon filets

one avacado

corn tortillas

coleslaw lettuce

a lime and lemon

cilantro dressing (a must!!) 

Squirt a lemon all over the salmon, season with salt, pepper, lemon pepper and throw on a baking sheet at 350 for 15-20 minutes. You just want to bake it long enough for the salmon to flake off  (my mom is so pro at this) Then throw it in some corn tortillas, put some avacado slices in it, some coleslaw, a squirt of a lime and top it with the yummy cilantro  dressing and enjoy!!!!! delish!!!!!

( this is the yummy dressing) 

One Pan Meal

Those nights where you want to make a thoughtless but delicious meal you will be thanking me for this recipe! This meal is soo good, soo easy and so so adaptable! 

One Pan Meal:

by: paleomadepainless.blogspot.com

(this made enought for Chris, Marlee and I plus a little little leftovers for the next day) 

3 skinless, boneless chicken breast-cut into chunks

3 red potatoes-cut into chunks

2 sweet potatoes- peeled and cut into chunks

asparagus (I will be honest. I made this one with asparagus and I didn't LOVE it, they were too soggy for my liking-although my hubs liked them-. I would suggest green beans or even Brussels sprouts ;)

Olive oil

Spices: I used an Italian blend for the chicken, Rosemary for the chicken &red potatoes, salt and pepper for the asparagus and cinnamon for the sweet potatoes 

Directions: Arrange the Ingredients like the picture above. Lightly drizzle olive oil over the top. Season to your liking. Cover with aluminum foil and cook at 350 for an hour. 

-adapt any way you would like and enjoy!!!:)

"Weegies"

My Dad grew up eating his Grandma's famous Swedish Pancakes, but to tell you the truth I've always been too scared to try them. Enter Kelli-my sister in law. They spent Easter with us and showed me how easy it is to make these beauties. In their family they call them "Weegies"  aka Norwegian Pancakes. Try google-ing the difference between Crepes, Swedish Pancakes, Norwegian Pancakes because apparently they are NOT the same. lol 

For the sake of not using the correct term, and because the term just stuck with my kids- we are going to call them "weegies" around here! And they have become quite the regular around our table I must say. I have been trying to get a picture to post, but they get eaten too fast! 

"Weegies"

Recipe from Kelli Melin

makes about 12 (Kelli doubles this recipe. Plan on everyone eating at least 2)

3 eggs

1 1/2 cups milk 

1 cup flour

1/4 tsp salt

1 tsp sugar

Toppings: Fresh fruit, jams and jellies, nutella and strawberries, whip cream, etc. The sky is the limit.

Directions:

Put the milk and eggs in a blender and blend. Add the flour, salt and sugar and blend until smooth. 

Heat up your pan (10 inches works best) to medium heat. The heat is going to be the tricky part so just experiment on the first few. If they are burning turn it down, if they are too sticky and not bubbling up, turn up the heat. 

Once your pan is hot, you want to pour a pancake size (about 4-5 inches diameter) of batter into the center of the pan and then using your fancy wrist you are going to keep rotating around until the batter has filled up the area of your pan and is no longer running when you twist it. Keep it there 2-3 minutes. You will start to see the edges coming up on their own. Take a thin spatula and working around the outside of the "weegie" in, loosen it up and flip it to the other side. If yours isn't wanting to come off the pan- you either need to cook a little longer or turn up your heat. If you find that they are ripping too easily, pour more batter on the next one. Just experiment, but I promise after you have made these once you will have the pattern down and it will be super easy!

We have been filling ours with nutella spread, cut up strawberries and powdered sugar but whipped cream is pretty heavenly too ;)

Thanks Kelli- we love you!! And it is pretty cute when the kids find out what's for breakfast and run around yelling "weegies! weegies!"

Homemade Pesto

I have 2 basil plants in my little herb pot on my deck, and they are growing like crazy. I can't keep up. Basil really is my favorite herb, which is why I love pesto so much I guess! My kids were okay pesto eaters, until Aunt Bre introduced them to pesto on bowtie pasta. For some reason that bowtie pasta makes them eat it up and ask for seconds, so we usually always do bowtie- but you can use any noodles/pasta/pizza, or breasticks even!
So easy to make- here's the rundown

Homemade Pesto

1 large cloves garlic-roughly chopped

3 Tbsp pine nuts, toasted (just dry on a pan over medium heat 3-5 min)

4 Tbsp fresh finely grated Parmesan

1 large bunch fresh basil leaves, about 2 ounces

1/3 cup olive oil

salt and pepper to taste
squeeze of lemon, optional

Put garlic and pine nuts in a food processor and blend until coarsely chopped. Next, add the Parmesan and basil and blend again until a coarse puree.

Pour the olive oil into the food processor and blend to make a smooth mixture. Season to taste and add lemon juice if you like. Pour into drained pasta and enjoy! Or transfer the pesto to a jar with a lid and store in your fridge or freezer for later (I don't know why you would do that though....get some bread and enjoy!)

Stuffed Red Peppers

Okay, are you guys ready for the most delicious, easiest meal ever! Because these are definitely them! They are soo soo simple yet so fantastic!!!! Plus they are on the healthy side which is a bonus for all you health nuts;)

Stuffed Red Peppers

by: www.dashingdash.com

Ingredients:

(This made 6 Bell peppers halved, Chris and I ate 2 each, plus a huge scoop for Marlee who loved the turkey mixture) 

1 lb lean ground turkey (you could always do ground beef too but the turkey tasted just the same, and healthier so why not right)

3 Red Bell Peppers

2 Cups of Spaghetti Sauce (I like the Newmans brand and the "Cabernet Marinara" worked really well with this recipe.

1 tsp of Basil and Oregano

1 tsp Garlic Powder

1/2 tsp Salt and Pepper

1/2 Cup of Frozen chopped spinach (or whatever other veggie you want)- I LOVED this!!! 

2 TBS Grated Parmesan cheese plus some to garnish over the top of each pepper

Directions: Preheat oven to 450. Line the baking sheet with foil and spray with some cooking spray. Wash the red peppers and cut around the stem to remove. Cut peppers in half length-wise and remove seeds and ribs inside the peppers. Cook the ground turkey, add the sauce and seasonings to the mixture. When the turkey is completely cooked add the spinach and Parmesan and stir until everything is well combined. Scoop 1/2 C of the turkey into each pepper. Sprinkle some Parmesan over each pepper and bake for 20-30 min or until cheese is melted (ours were good at 20 mins!) Remove from oven and gobble it up!!!! delicious!!! 

Crock pot chicken chili

My husband Rick made this the other day. It was almost 80 degrees so I didn't really feel like chili

but I wasn't going to say anything since the only thing he has ever made for the last 7 years has been baked chicken sprinkled with a strange seasoning. This was actually really good! I would make it again... 

Ingredients

• 6 boneless skinless chicken breasts
• 1 can black beans (16 oz), drained and rinsed
• 1 can kidney beans (16 oz), drained and rinsed
• 1 cup tomato sauce
• 2 cans diced tomatoes (14.5 oz)
• 1 packet taco seasoning
• 3 tsp cumin
• 1/2 tsp cayenne pepper (optional)
• 1 tbsp chili powder
• celery if you want
• it's suppose to have corn but I refuse to eat corn so you can decide if you want that or not 

Instructions

1. In a large crock-pot, add all of the ingredients and stir. Draining and rinsing the beans is not necessary, but it will help cut down on the amount of liquid in the crock-pot later on.
2. Cook on high approximately 4 hours or on low 6-8 hours, until done.
3. Remove the chicken breasts and shred. Return the chicken to the crock-pot and cook for an additional 20 minutes. This will allow the shredded chicken to absorb a bit more of the liquid.
4. Serve over rice or alone 

Adapted from Skinny Girl something that he found on the web :)

Balsamic Chicken and Veggies

Ingredients

• 1 pound boneless skinless chicken breasts
• cornstarch (for dusting)
• 1 tablespoon vegetable or coconut oil
• 1 tablespoon sesame oil
• 8 ounces white button mushrooms, stems removed and quartered
• 4 small zucchini, cut into 1-inch chunks
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar ( I actually just kept pouring it, it was yummy with more
• 2 garlic cloves (minced)
• 1/2 teaspoon ground ginger or 1 teaspoon fresh ginger, finely minced, if you don't have this it doesn't really make a difference

DIRECTIONS

1. Cut the chicken into bite-sized pieces. Toss them into a ziploc bag along with 2-3 tablespoons cornstarch. Seal the bag and toss until the chicken is lightly coated. Heat the oil and sesame oil in a large, non-stick skillet until hot. Add the chicken and cook until the chicken is browned on all sides and cooked through, 5-7 minutes. Remove the chicken to a plate.
2. Add the zucchini and mushrooms to the hot skillet and cook for 2-3 minutes, stirring often. Add soy sauce, vinegar, garlic and ginger. Stir to coat the vegetables and continue to cook until the mushrooms and zucchini are tender, 2-3 minutes. Add the chicken to the skillet and stir to combine and heat through. Serve over hot, cooked rice or quinoa

Adapted from Melskitchencafe

Easy BBQ Chicken Pizza

I'm usually not a huge fan of BBQ chicken pizza but this was super tasty!!!! And even better it took like 5 minute to make, perfect for those nights you don't have a lot of time. 

Easy BBQ Chicken Pizza

by: Lauren Elvidge 

Ingredients:

Pita bread (I just bought mine but you can always be super woman and make your own:))- 

BBQ sauce

Cooked diced chicken 

Diced red onion 

Pitch of Rosemary

Cheddar Cheese-or whatever kind you like 

Preheat oven to 350. Spread BBQ sauce on the pita bread, add chicken, onion, rosemary (and whatever else you want to add) Top with the cheese. Bake for 10-20 minutes depending on how crispy you like yours! Enjoy!:)