Taco Tuesday is no more!

Tuesdays and Thursdays have a more stringent requirement for prep time.  These days I have boot camp until 8 so dinner has be super quick, easy, and still taste really yummy.  Tonight was flatbread pizza.  This one was ALL Bobby in the kitchen!  He tells me it was really easy and the most time consuming part was chopping and sautéing the veggies.  Hope you like this idea as much as I did- it was gone in no time at all!

1 pita flatbread (we had Kangaroo-white pita flatbread in the house so that's what we used)

Mushrooms- chopped

Red onion- chopped

Bell pepper- sliced

Bertolli Tomato and Basil spaghetti sauce (approx 1 tbsp)

Fresh basil- 2 tbsp chopped

Shredded Mozzarella (approx 1 oz)

Extra virgin olive oil- approx 1 tsp

Bird's eye steamfresh broccoli 1 package

Preheat oven to 400F.  Place chopped mushrooms and onions (we used about 2 oz total) in skillet with olive oil and sauté to your liking.  Cover flatbread with sauce, top with cheese, add toppings (mushrooms, onions, and sliced red pepper.)  Place directly on rack of preheated oven and bake for 10 min.  While pizza is baking follow directions on broccoli to prepare.

Remove pizza from oven, portion out broccoli and enjoy!

I had about 1 serving of broccoli (1 1/2 cup) with my pizza.  If you don't like the mushroom/onion/pepper combo use any veggies you like just remember that it can affect the nutritional value.

Nutrition info calculated with myfitnesspal.com: Pizza as prepared- Cal: 360, Carbs: 40, Fat: 11 Protein: 16, Sodium: 571.

TOTAL (including broccoli:) Cal: 390, Carbs: 44, Fat: 11, Protein: 18, Sodium: 591.

Monday, Monday!

Today while I was at work I was tryingto figure out what to make for dinner.  I finally decided that fajitas sounded fantastic.  I was looking around for a recipe and all of them were super easy but I still wanted less sodium than the regular packet of fajita seasoning includes.  I also didn't want tortilla so I came up with using romaine lettuce leaves!  I ended up dividing the chicken mixture in 1/2 and will be having a yummy lunch tomorrow!  Here is what I made:

9 oz chicken (2 boneless, skinless chicken breast)
1 red bell pepper
1/2 medium sweet onion
1/2 tbsp McCormick Grill Mates 25% less sodium Montreal Chicken
1/2 tbsp McCormick garlic powder
1 tbsp olive oil

3 romaine leaves
1 tbsp Breakstone Fat free sour cream
1 tbsp Kroger Shredded monterey jack cheese (shredded)

Slice bell pepper, onion, chicken into strips for sautéing.  Place chicken, pepper, onion and seasonings in skillet with olive oil and sauté until cooked through. 

Fill 3 leaves with 1/2 of mixture divided.  Top with cheese and sour cream.

Enjoy!

Nutrition info calculated with myfitnesspal.com: Fajitas- Cal: 245, Carbs: 13, Fat: 8, Protein: 26, Sodium: 855.  Toppings (combined) Cal: 40, Carbs: 3, Fat: 2, Protein: 3, Sodium: 56.

TOTAL: Cal: 285, Carbs: 16, Fat: 10, Protein: 29, Sodium: 911.

Why am I blogging?!

I have been on a journey to change my physical well being for a while now.  I have made huge strides in the past few months with working out but I still struggle on food choices.  Working at least 40 hours a week, having a husband who works 40+ hours a week (on the weekends and evenings too,) and a super small kitchen all make it hard to eat as well as we should.  I see lots of people I know say that they are sick of eating the same 'healthy' recipes.  My master plan is to try new recipes...'clean' recipes, light ones, made up things that I just threw together, and let people know how they turn out.  My hubby can be a little picky on some things (and I have a weird tomato allergy---more about that later I'm sure) so hopefully I can help my friends get out of the box of boring eating and venture into new territory.  I'm sure there will be bad experiences along the way (I'm sure I'll burn something at the VERY least) but that's the humor in it!  I will also post ideas for crafts as I venture into them :-)  Idle hands and whatnot.  I've learned that if I keep my hands busy I have less chance of eating things when I'm really not hungy!  Big grocery store trip this weekend so we will commence the cooking soon!