Chicken Fajita Pizza

In a recent post, I told you about making Sausage Sandwiches with the boyfriend.  I hope some of you ran right out and made them, because they're fantastic.

If you did, you probably noticed the same thing that we did - we had lots of peppers and onions left over.

Because I am a frugal New Englander at heart and hate to waste anything (especially food), we used the extra sauteed peppers and onions to make a quick dinner of Chicken Fajita Pizza.

Cooking with left overs is one of my  favorite things to do because it means I get to clean out the fridge and then plan for a week of all new food!

In addition to our left over peppers and onions, we used up half of a chicken breast I had grilled up for a salad earlier in the week, the last of a jar of salsa, and some sliced black olives I had around.

To make the crust of this pizza, we used store bought naan bread that I had in the freezer. They come in packs of two and I had used one previously and frozen the other for future use.

Assembling the pizza was as easy as: 

preheating the oven to 350 degrees, 

lining a cookie sheet with tin foil

placing the naan onto the cookie sheet

spooning on salsa in place of pizza sauce

adding cheese

and topping with chicken, peppers, onions, and black olives

And it was great! We split one naan pizza and it was more than enough for dinner.

I hope this inspires you to use up some of your own left overs to create a pizza this week! One quick tip, if you don't have naan you can use Syrian bread, tortillas, or a wrap in its place and it is just as good. Just be sure to toast the wrap and tortillas first or they don't hold up as well under all of the toppings.

Happy eating!

Breakfast Roll Up

In the spirit of fast and easy meals, here is one of my staple breakfasts: Breakfast Roll Up

You will need:

2 eggs

a splash of skim milk

1 whole wheat wrap

1 avocado

1 Roma (plum) tomato

 salt and pepper to taste

Start by cracking two eggs into a small bowl.

When you crack eggs, be sure to crack them using the counter. Never use the side of the bowl, this can cause little shards of egg shell to be driven up into the egg and they're really hard to get out.

Add a splash of skim milk to the eggs before scrambling.

This will help to make your eggs light and fluffy.

 

Next, add salt and pepper to taste.

Add your eggs to a skillet preheated over medium heat.

I prefer to use a spatula to scramble the eggs.  This also helps to keep the eggs fluffy.  My mother always used to use a fork to scramble her eggs but I think this breaks up the eggs too much and makes them too granular.

While your eggs are cooking, slice up some tomato and avocado...

...and get your whole wheat wrap ready.

Pile your eggs onto the wrap.

Next, place on your tomato and avocado.

Last, fold up your wrap and eat.

If you are eating for weight loss, try this with just egg whites, it's equally delicious.

I might also suggest spreading on a little hummus before adding your eggs to the wrap - it's delightful.

Happy eating!