BBQ Chicken Pizza (CPK Style)

One of the amazing things about each new program is that there are new recipes to try out! 

Of course, I always end up modifying recipes to: 
1) use products I love that can easily replace something I don't want to use, i.e. pita vs my favorite pizza crust
2) make it easier! The original recipe is from Core De Force, it uses whole wheat pita as the crust and they make their own BBQ sauce...ain't nobody got time for that! My Trader Joe's sauce is perfect for a BBQ Chicken Pizza! 

PS - I love when people are all like, "I am on this diet and I am SO HUNGRY all the time! I can't eat anything good! I have to eat some bar for breakfast that doesn't fill me up, then for lunch, I have a shake filled with artificial ingredients and it cost me like $300+"....and I am over here like, oh poor you, this pizza is eff'n amazing, I will eat some for you. ;) 

What You Need (1 Serving):

1 whole grain crust (or whole wheat pita)
2 Tbsp. bbq sauce (try to find one without a bunch of extra "junk" in it)
2 Tbsp. cheddar (recipe calls for mozzarella, but I prefer cheddar) 
1/3 chopped cooked chicken breast
2 Tbsp. chopped red onion (I only use 1 Tbsp...onions aren't my friend)
1 Tbsp. chopped fresh cilantro (or the amazing freeze dried stuff you can find near the veggies/salads in the grocery store, love those)

Preparation: 

1. Preheat oven to 350 (one of these days I will figure out how to do the whole fahrenheit thing on my blog).
2. Place crust on a baking sheet, top with bbq sauce, cheese, chicken & onion.
3. Bake for 10-12 minutes or until the cheese is melted.
4. Sprinkle w/ cilantro, slice & ENJOY! 

 

I could eat this right now...

Buffalo Turkey Burgers

What you need (4 servings): 

1 pound ground turkey
1/4 cup hot chili sauce, I used Frank's Red Hot
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt
2 tablespoons water
1/2 cups whole wheat panko bread crumbs
2 tablespoon reduced fat shredded cheddar cheese (Additional for topping) 
Head of romaine lettuce (for lettuce wrapped burgers)
Tomato slices (topping) 

Preparation: 

1. In a large bowl, mix hot sauce, garlic powder, salt and water. Add ground turkey and panko, mix well. Add in cheese. Mix again. 

2. Divide meat into 4 even patties. 

3. Heat a skillet or your grill over medium-high heat, and spray with cooking spray. Add patties and cook until done. You can add a another tbsp of shredded cheddar to the top once cooked if you like. 

4. Top with a tomato slice and wrap in romaine (optional). 

I had mine with a side salad! It was perfect! Actually, I am about to go heat up my leftover burger for dinner...just talking about it on this post makes me excited for dinner! 

Marinated Chicken & Veggies

Hello friends!! How are you?! I am BEYOND excited, I am one week away from my favorite event of the year, Coach Summit. NashVegas better be ready for us again! 

Anyways, speaking of Coach Summit, I have been TRYING to keep myself in check with my food prior to us leaving but I have also been on the lookout for new ideas for my meal plan. I was very good about my meal plan while I did Hammer & Chisel, I had no issues sticking to pretty much the same foods throughout the entire program but I am ready for a change.

One thing that came to mind yesterday while meal planning was chicken kabobs with veggies over brown rice.  When we BBQ with my parents, we used to always do skewers marinated in Italian dressing with this amazing brown mushroom rice my mom makes (full of BUTTER baby, but oh so good), sooooo, I wanted to make something similar but Fix approved, of course! 

So here it is! My marinated chicken & veggie recipe, I made plenty extra for meals throughout the week too. Keep in mind, I feed Aaron and myself, if you are prepping for just 1, you could cut back on the ingredients.

What you need (makes about 6 servings):
2 Bell Peppers (I did red/ orange), cut  
Small Container of Whole Mushrooms, cleaned
3 small-medium Zucchini (you can do Squash too), sliced
Onion (optional, I don't like onion but many do), sliced
2lb (or a little over) chicken, cut into chunks
1/2-3/4 C Bolthouse Farms Classic Balsamic Vinaigrette Dressing
3 C cooked brown rice (or quinoa, etc.) 

Preparation: 
1. Grab a ziploc bag, open it and pour in about 1/3 cup of the dressing. Place your cut up chicken in the ziploc, seal it and make sure all the chicken is covered before placing back in the fridge to marinate. Leave in there for at least 2 hours.
2. Do the same for the cut up veggies! Place in fridge for at least 2 hours. 
3. Heat up indoor/outdoor grill (if using an outdoor grill, make sure to cook on some type of pan that is grill safe so you don't lose the food in the grill!).  I used an indoor grill. 
4. Place veggies on grill, grill until desired tenderness.  (I also cooked mine separately because I didn't have space to cook both at the same time)
5. While those cook, measure out your cooked brown rice into separate containers. 1/2 cup per container. 
6. Measure veggies out (about 1 cup) and place into containers.
7. Place chicken on the grill, grill until no longer pink and fully cooked. 
8. Measure out chicken (about 3/4 cup) and place on top of veggies in containers.

You can add 1-2 tsp more of the dressing if you want/need when you eat or cook it but I did not need it. I personally had two servings of veggies today with my lunch and it was a TON of food.  

Buffalo Chicken Lettuce Wraps

Anyone else a huge fan of buffalo chicken ANYTHING?!  I stumbled across a few recipes for crockpot buffalo chicken but they all called for stock but I wanted to keep it more simple than that! 

Feel free to double the recipe (I would keep the chicken to just a single layer on the bottom of your crockpot though).

What you need:
1 lb chicken breast
Water
Garlic (I used the freeze dried diced garlic)
Onion Powder
Frank's Hot Sauce (original not buffalo)

If you prefer, you can omit the onion powder & garlic, instead throw in a 1/2 onion (just cut in 1/2) & a couple of celery stalks for flavor, both are great options. 

Instructions: 
1. Place chicken in the crock pot. Cover the chicken with water.  
2. Sprinkle in some onion powder and garlic to taste. (I did not measure, just winged it)
3. Cook on high for 3 hours.
4. Remove chicken, shred it.
5. Discard most of the water from the crockpot (and any funk in it). Keep about 1/4 cup water in the crockpot.
6. Add chicken back into the crockpot with the water and 1/3 to 1/2 cup hot sauce (depends on how much you want). Cook for an additional 30 minutes. 
7. Serve over Romaine Lettuce.  Add cheese and ranch.