Herbed Ricotta Spread with Toasted Bread

A quick note: This was one of my very first blog posts, almost two years ago to the day. I looked back over it recently and noticed some of the awful pictures. So, I decided to reshoot some finished pictures and then repost this. It's a versatile and oh-so-simple recipe. I hope you enjoy!

I was inspired to make this after viewing my good friend Jourdan's blog. She served this with an amazing vegetable soup with chicken and cheese tortellini, which I immediately tried and loved. Jourdan used Jimmy John's loaves while I grabbed a loaf of French bread while I was at the store. This was delicous with the soup, but John and I have enjoyed it with so much more. We love this as an afternoon snack - with crackers! - or with any simple dinner. The best part is the that by using a low-fat ricotta cheese you have a filling and healthy snack/meal addition! :)

Herbed Ricotta Spread with Toasted Bread
Recipe via Jourdan Leigh in the kitchen
Easily serves many people or just a few 

Easy Baked Chicken with Peanut Sauce

I have a super versatile recipe for you today! This would be great as an appetizer, or as an entree as we enjoyed it. John's brother JB came over so I could help him work on his resume, and I made this new-to-me recipe for us to enjoy with some quinoa fried rice. It was a great combination, and something we'll definitely make again. The sauce is a snap to whip together, and I'm thinking of trying it with some other main dishes. I'll keep you posted!

Baked Chicken with Peanut Sauce
Recipe adapted from "Chicken Skewers with Peanut Sauce" via People magazine
Serves 2-3, depending on portions

Thai Chicken Lettuce Wraps

It's Thursday! Only two more school days until spring break and my kiddos certainly are feeling it. Poor things have been stuck inside with indoor recess thanks to this absurdly cold spring weather. Cabin fever is on. So, here's a new recipe to hopefully brighten your day!

I really try not to post super similar recipes close to one another. However, perhaps you're not really a salad person and Thai Chicken Crunch Salad didn't sound like your cup of tea. Or perhaps you've got a man like John at home... John loved the salad, but wasn't feeling like "cow food" over the weekend. I suggested turning this into a wrap, and he suggested making it a lettuce wrap. The result was a huge hit! If lettuce wraps aren't your thing either, then try this with a regular tortilla. Mix it up and enjoy!

Thai Chicken Lettuce Wraps
Recipe adapted from How Sweet It Is
Serves 4, depending on portions

Pumpkin Chocolate Chip Muffins

 
I first made these muffins around Thanksgiving to bring for our family to enjoy before the wonderful feast ahead of us. They are very easy to put together, and we enjoyed them so much that I made batches around Christmas to give as gifts to coworkers and others. They have a ton of flavors, and thanks to the pumpkin, not much oil/butter is even required.

A big thank you to Jourdan for always posting such great recipes that I must immediately recreate! Hopefully you enjoy these as much as both of our families have. Cheers!

Pumpkin Chocolate Chip Muffins

Recipe via Jourdan Leigh in the Kitchen, adapted from Pumpkin Bread

Yields 12 muffins

Creamy Roasted Cauliflower Soup

Well happy New Year! A little late, I know, but ... better late than never, right? Anyhoo, I hope your 2013s are off to a fantastic start, and that you had wonderful holidays. I know that I've been absent from my little corner of the blog world these last few months, and while I'd love to say "I'm back!" I just can't say that yet. I hope to be - and soon! - but for now my sporadic visits are all I can commit to. I do sincerely appreciate those who continue to visit!

That being said, I knew I had to post this recipe when a) John asked me to make it twice...in one week, and b) several people at work commented on it smelling so good as I reheated it for lunch!

So, first things first, if you don't like cauliflower, you will probably still like this soup. John is not crazy about cauliflower, but says that it was so creamy and tasted nothing like cauliflower (though we couldn't figure out what it did taste like). The best part...there is no dairy in this (unless you add a little shredded cheese at the end...so worth it for my dairy-eating friends)! Roasting the cauliflower adds an incredible flavor and texture to this soup, and you will not believe how creamy it is, without one bit of cream or milk.

Please just take my word - and the fact that I am writing a post after such a long absence just because this is so tasty! - and make this. It's super healthy, low calorie and absolutely delicious!

Creamy {Dairy-Free!} Roasted Cauliflower Soup
Serves 4-6, depending on portions

Hanky Pankies

Here I am with another Rapp family recipe! Hanky pankies are always a big hit with crowds, as I personally experienced when I made them for my sorority sisters' monthly girls dinner! These are a staple at the lake and family events because they are easy to make and freeze.

I've adapted these slightly - subbing ground turkey for ground beef - and adjusting the cheese. It's completely up to you and your family's taste preferences! Velveeta cheese will give you a very creamy combination, but you're welcome to use any other type of cheese if you don't like processed food.

PS: Still stuck in iPhone picture land. What can you do, eh?

Hanky Pankies
Recipe adapted from Mimi & Leslie Rapp
Yields about 16 hanky pankies (depending on loaf size)  

Inside Out Sushi

Helllllooooo! 

I have been absent for far too long. In fact, I've typed up recipe posts for several other recipes and the like, but my camera cord has been MIA. Whoops! So, my upcoming posts all have pictures from my phone. Better than nothing? I hope so, because I've definitely missed my frequent blog posts and conversations with you!

The title of this recipes comes from Rachael, and a text I got from her after I made these. The original title was "Shrimp Salad on Cucumber," which is not the best. When I told John about Rachael's title suggestion he got SO excited (go Moyer!). He thought it was way better than the original.

Anyhoo, this is a super easy recipe to throw together, plus the "shrimp salad" portion involves NO mayo - how great is that?! It was the perfect thing to throw together before my girlfriends arrived for our monthly "girls dinner." Everyone gobbled this down, and it was so easy (and tasty!) that I will definitely be making it again soon.

Oh, and did I mention that it's healthy? Well, it is! Enjoy!

Inside Out Sushi 
Recipe adapted from Skinnytaste
Yields about 40 pieces

BBQ Blue Cheese Burger Cups

Ever since I made these tasty delights, I've had tons of new traffic to the blog. Thanks to all the wonderful people who commented on that recipe, I have a new - and easy! - recipe for you. All I can say is that it was a relatively effortless meal, which is great for me during the week. John was a happy, happy camper, too. He shouted "awesome!" after his first bite, and he hasn't stopped talking about them since.

Normally I would say more, but honestly I'm too tired and I know these will speak for themselves. So make them!

BBQ Blue Cheese Burger Cups
Recipe adapted from my Honey BBQ Blue Cheese Burgers and Cheesy Chicken Pot Pie Cups
Servings vary based on use of biscuits  

Baked Chicken with Dijon & Lime

Happy Tuesday, friends! I've noticed new readers to the blog, so a quick welcome and hello to all of you! :)

I realized this morning that I've had the pictures for the recipe for weeks, yet I keep forgetting to write up the post and share it with all of you. Well, not today! This recipe is full of flavor thanks to a few key ingredients, and it's very easy since your oven does most of the work for you.

While chicken thighs aren't my favorite (I prefer chicken breast), John went absolutely crazy over these. He insisted on eating them like wings, and "mmm'd" so many times that I lost count. I will definitely be making these again soon, especially on a night when I get home late or don't have much energy. Let me know what you think!

Baked Chicken with Dijon & Lime
Recipe via Skinnytaste
Serves 2

Seared Scallop Salad w/ Orange Champagne Vinaigrette

As I hinted at here, there is not much to say about this salad other than it is fantastic. I almost flinch as I type that because I used to be the person rolling her eyes after someone told me about a "great" salad. However, as I've developed better eating habits I've come to appreciate a really flavorful and filling salad. Even John raved about it - "Mmmm, good cow food!" (aka "rabbit food")

The original recipe for this, courtesy of Skinnytaste, used grapefruit instead of orange. I found orange champagne vinegar for a couple dollars at Trader Joe's, and John isn't the biggest grapefruit fan, so the modification were perfect for us. I do apologize for the lack of step-by-step pictures, but I think you'll find this recipe easy to follow. This came together in a flash, in part thanks to how quickly scallops cook, and is a perfect summer meal.

Seared Scallop Salad w/ Orange Champagne Vinaigrette 
Recipe adapted from Skinnytaste
Serves 2-4, depending on portions

Loaded Turkey Santa Fe Baked Potato Skins

I didn't have the highest expectations for this dish. I was excited to try something new, but honestly I thought this might be a bit bland. Thanks to a few key spices and veggies, this was a phenomenal meal. John has told me every day since I made these how good they were. Who doesn't appreciate that?

I made this with only 4 potatoes, but I kept the recipe the same. I had some leftover turkey filling, and we've used it by itself and in wraps. I definitely plan to make more of this for lunches during the school year. It's a great way to get in veggies and protein while keeping things light.

One last suggestion? Use nonfat Greek yogurt instead of sour cream. John always claims he can tell a difference, so this time I acted like it was sour cream. Guess what? He didn't figure out it was Greek yogurt until he finished his meal and I told him. Sneaky substitutions for the win. ;)

Loaded Turkey Santa Fe Baked Potato Skins
Recipe adapted from Skinnytaste
Serves 3-7, depending on portions

Crispy Salmon BLT Sliders w/ Chipotle Mayo

Let me tell you something. You need these in your life. I mean, you really need these.

After not cooking or doing much after work the past few days, I was finally ready to jump back into my routine a bit. My heart is still heavy with issues of late, but I know I'm doing no one any good, especially my body and bank account, with all this laziness and eating out. I saw this recipe on Jessica's blog, and immediately sent John to the store for the ingredients.

Besides John complaining about all the "specialty" ingredients on the list (you'll laugh when you see these so-called exotic ingredients), he was a huge fan of this meal, as was I. I gobbled up two, and was so glad he bought extra salmon for leftovers. These are a breeze to whip up, but so full of tasty flavor. I promise you won't be disappointed.

Crispy Salmon BLT Sliders w/ Chipotle Mayo
Recipe by How Sweet It Is
Makes about 6-8 sliders

Ingredients:
*1 pound raw skinless salmon
*salt and pepper, to taste
*2 slices thick-cut bacon, cut into thirds
*2 tomatoes, sliced (I used roma tomatoes)
*lettuce for topping (I used Romaine)
*1/2 cup mayonaisse (I used light mayo)
*1 tablespoon adobo sauce (from a can of chipotles in adobo)
*6 multigrain slider buns or dinner rolls, toasted if desired (I used Hawaiian rolls)

Preparation:
*Heat a saucepan over medium-high heat and add bacon. Cook until crispy and fat is rendered, then remove and let drain on a paper towel.

*Preheat the broiler in your oven and place the top oven rack as close as it can go to the broiler. Cut the salmon in to squares pieces that fit the size of your buns, then cover both sides with salt and pepper. Place on a broiler pan (or nonstick baking sheet) and broil for 5 minutes. Gently flip and broil for about 5 minutes more. Note: time may depend on thickness of salmon; mine was 1-inch thick. 

*In a small bowl, mix mayo with adobo until smooth. Spread some on each bun, top with a square of salmon, a slice of bacon, a tomato slice and lettuce. Eat!

Bacon + Fixings + Toasting Buns

Sandwich Assembly

So cute and tasty!

Lightened-Up Dill Dip

I've shared some family recipes with you in the past, including Texas Sheet Cake and Templeton Taco Pie. Both have been huge hits, and this one will be no different. It's another recipe from the family cookbook my mom made for me, and one that John and I have both enjoyed on many occasions.

One of my favorite parts about this dip is that it goes in a Hawaiian round loaf (with the center cut out). It's the perfect bread to go with this, but I found that veggies are awesome with it as well. I lightened this up a bit and added a protein punch by making the base nonfat Greek yogurt (as opposed to mayo and sour cream). John said he couldn't taste a difference, and I know the girls appreciated the lighter fare.

This recipe is a breeze and will be the perfect thing for a cookout, shower or get together. Trust me, you will be glad you made it! And thanks to John's wonderful mom for the recipe! :)

Lightened-Up Dill Dip
Recipe adapted from my mother-in-law Leslie
Serves at least 8 as an appetizer

Ingredients:
*1 lb Hawaiian bread loaf (you can get another for extra dipping!)
*1/2 fat free sour cream (original recipe was 1 cup)
*1/2 cup light mayo (original recipe was 2 cups)
*2 cups nonfat Greek yogurt (you can play with the sour cream-mayo-yogurt ratio you like)
*5 tablespoons minced onion
*3 tablespoons parsley
*5 tsp dill weed
*5 tsp beau monde seasoning
*veggies for dipping (I used carrots, celery and bell peppers)

Preparation:
*Combine sour cream, mayo, Greek yogurt and seasonings in a bowl. Cover bowl and allow to sit in fridge overnight.

*Before serving, dig or cut out center of Hawaiian bread loaf. Transfer dip to the center. Serve with the bread you cut out and veggies. Eventually eat the loaf the dip is in!

And the chubby cheeks started early ;)

Baked Popcorn Shrimp w/ Chili-Lime Dipping Sauce

I saw this recipe on an episode of Healthy Appetite with Ellie Krieger where she made appetizers and party foods. The shrimp looked so crispy and it was such a healthy recipe that I had to at least try it out.

The verdict? It was pretty good! Honestly I think I was expecting something that would taste like normal crunchy fried popcorn shrimp, but since this is baked and with cornmeal, it definitely didn't taste that way. It was good, but I want you to have the right expectations before taking a bite. The sauce is a great addition and could definitely be used for other recipes.

One fun note? I tweeted Ellie a picture of this and she replied to me, "Great shot! Thx for sharing". I love when that happens!

Baked Popcorn Shrimp w/ Chili-Lime Dipping Sauce
Recipe by Ellie Krieger
Serves 4-8, depending on portions

Shrimp Ingredients:
*1/2 cup all-purpose flour
*1 teaspoon ancho chili powder (I used regular chili powder)
*1 teaspoon garlic powder
*3/4 teaspoon salt
*4 egg whites
*3/4 cup cornmeal (I suggest using finely ground)
*1/4 teaspoon black pepper
*1 pound medium rock shrimp (90 to 100 count), shelled and cleaned (I used larger, precooked shrimp from the freezer section)
*2 tablespoons canola oil (I used olive oil)
*Spray cooking oil

Chili-Lime Dipping Sauce Ingredients:
*1/3 cup nonfat Greek yogurt
*2 tablespoons mayonnaise (I used light)
*1 tablespoon lime juice (about 1/2 lime)
*1/2 teaspoon ancho chili powder
*1 lime, zested

Preparation:
*Sauce: Combine the Greek yogurt, mayonnaise, lime juice, ancho chili powder and lime zest in a small bowl and mix well to incorporate. Set aside.  

*Place flour, chili powder, garlic powder and 1/2 teaspoon salt in a shallow bowl and stir with a fork to incorporate. Place egg whites in another shallow bowl and beat lightly. Place cornmeal, 1/4 teaspoon salt and pepper in a third bowl and stir with a fork to incorporate. 

*Toss the shrimp, a few at a time, in flour until well coated. Shake off excess flour, then dip in egg whites. Transfer to cornmeal mixture and toss to cover all sides. Reserve coated shrimp on a baking sheet or piece of parchment paper and repeat with remaining shrimp.

*Preheat broiler. Brush a large cookie sheet with the oil and heat the oiled sheet under broiler for 3 minutes. Remove from oven and quickly arrange shrimp in a single layer on the cookie sheet. Spray with cooking spray.

*Place shrimp under broiler and broil until crisp and browned, about 5 minutes.

*Serve shrimp with dipping sauce.

Ready for the oven

Serving time!

Spinach, Caramelized Onion & Chicken Quesadillas

Plus some other goodies that didn't fit into the title! Such as...goat cheese, fresh mozzarella cheese and sun-dried tomatoes (if you dare)...mmm.

I threw this together Sunday night after John and I had a great date day. I knew we wouldn't need too big of a dinner - late lunch at Yats will do that to you. I checked out the ingredients I had in my fridge and pantry, and decided I would do something a little different. My good friend Jourdan seems to make amazing Mexican dishes all-the-time, and when she posted this I was inspired to do something myself.

John absolutely loved these! He told me to "add them to the list" and said he loved all the different flavors. I was a huge fan as well. There were so many great flavors in these, plus it was a snap to put together. Who doesn't love fast, easy meals? Besides, this is crammed with whole grain, protein, veggies and...cheese! How can you go wrong if cheese is in it?

Spinach, Caramelized Onion & Chicken Quesadillas
Recipe by Call Me Mrs. Rapp
Yields 2 quesadillas
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Ingredients:
*2 chicken breasts, poached and shredded (see this post for directions)
*4 whole wheat tortillas
*4 oz fresh mozzarella, sliced thinly or shredded
*1.5 oz goat cheese
*handful of baby spinach 
*1 onion, sliced thinly
*1 tbsp brown sugar
*3 tsp butter, divided in thirds
*1 oz sun-dried tomatoes (optional, but so yummy!)

 Preparation:
*Melt 1 tsp. butter in small saucepan. Add onions and brown sugar, and cook on medium to medium-high heat until caramelized.

*Spread half of goat cheese on one side of a tortilla. Melt 1 tsp butter in medium saucepan and place tortilla in the saucepan. Add half of: mozzarella, chicken, caramelized onion, sun-dried tomatoes and spinach. Top with goat cheese tortilla.

*Cook until golden and crisp, then flip quesadilla until other side is golden and crisp. Remove from skillet.

*Repeat with remaining ingredients for second quesadilla.

*Cut into fourths and serve immediately!

Goat cheese...plus mozzarella, chicken and onion...plus spinach with the top on

Look. At. Those. Middle has no sun-dried tomatoes*

Lightened-Up Deviled Eggs

When I was making John his Aunt Margaret's Deviled Eggs, I got the idea that I could lighten it up a bit. I have so much fun experimenting with recipes this way, and I've had really good experiences with it, too.This recipe was no different! With a couple minor changes to Aunt Margaret's delicious recipe, I managed to pack in a bit more protein and lessen the fat, all without compromising the taste.

I'd love to hear what you think of this lightened up version of such a traditional and popular appetizer. Happy entertaining! 

Lightened-Up Deviled Eggs
Recipe by Call Me Mrs. Rapp, adapted from Aunt Margaret
Yields 12 deviled egg halves
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Ingredients:
*6 hard-boiled eggs (try this easy and fool-proof method!)
*1 tbsp. light mayo
*2 tbsp. fat free Greek yogurt
*1/8 tsp. kosher salt
*1/8 tsp. pepper
*1 tsp. stone ground mustard (or your favorite!)
*paprika

Preparation:
*Cut the eggs in half lengthwise and remove the yolks. (You can slice a small bit off the bottom of the half and they will sit on the plate better).

*Mash the yolks well with a the tines of a fork before adding the other ingredients. Add the remaining ingredients and mix well. Add more Greek yogurt or light mayo if it's still a little lumpy.

*Spoon into egg whites so that it is mounded. Refrigerate for several hours or overnight.

*Sprinkle with paprika just before serving.   

Mix it up!

Some close ups of this lightened-up delights!

 

Crispy Asparagus Spears

After making Teriyaki Salmon with Sriracha Cream Sauce once - and loving it! - I knew I had to make it again asap. I planned to make it with the equally delicious Teriyaki-Roasted Green Beans, but I didn't seal the bag properly and they were no longer good when it was time to cook. Boo.

However, that one accident turned into a new, fun and tasty side dish! Since my new-found love is roasting vegetables, I decided to roast some asparagus, but with a twist. I breaded it and then fake "fried" it by baking it in the oven! This isn't the first time I've made a baked "fried" dish (Crispy Baked "Fried" Chicken is a favorite around here!), and it certainly won't be the last.

These were great as a side, but they would be an awesome appetizer since people can snatch them up one at a time. And, according to my former etiquette teacher, you are allowed to eat asparagus with your hands and not seem rude. So there. I rest my case.

Crispy Asparagus Spears
Recipe by Call Me Mrs. Rapp
Serves 4 as a side dish or appetizer
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Ingredients:
*1 pound asparagus
*1 cup panko bread crumbs
*1 tablespoon soy sauce
*1 tablespoon teriyaki sauce
*2 eggs, beaten
*recommended: your choice of dipping sauces (I suggest soy, teriyaki & sriracha cream)

Preparation:
*Preheat oven to 400 degrees.

*Pull off rough ends of asparagus. Combine eggs, teriyaki and soy sauce in a bowl or dish (I suggest using one that makes it easy to dip entire asparagus spear in it). Place panko bread crumbs in a shallow bowl or on a plate.

*Dredge the asparagus spears through the egg/soy/teriyaki mixture and then roll in the bread crumbs. Place each breaded spear on a rack on top of a pan (or a pan if you don't have a rack).

*Bake for 15-20 minutes, until bread crumbs are golden and crisp. Serve immediately with Sriracha Cream Sauce, soy or teriyaki sauce. Yum!

Ready for the oven

Crunchy spears!

served with salmon and rice or dipping sauce...yum!

Aunt Margaret's Deviled Eggs

 
After I found a method to make perfect hard-boiled eggs, John asked me to make his Great-Aunt Margaret's deviled eggs. She makes them at the lake all the time, and apparently it's one of his favorite things. In fact, he says he doesn't particularly like any deviled eggs besides hers. I obviously had to make them asap.

When I told John I was going to make them he got so excited that he boiled the eggs with this method I posted about last week, AND he peeled the shells off all of them! It gave me time to finish up some laundry and work before enjoying these delicious little treats with a very appreciative husband. Happy appetizing - and thanks, Aunt Margaret!

Aunt Margaret's Deviled Eggs
Recipe by John's Aunt Margaret
Yields 12 deviled egg halves
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Ingredients:
*6 hard-boiled eggs, cooled and peeled of shells
*3 tbsp. mayo (I used light mayo)
*1 tsp. prepared mustard (I used stone ground)
*1/4 tsp. salt
*1/8 tsp. pepper

Preparation:
*Cut the eggs in half lengthwise and remove the yolks. (You can slice a small bit off the bottom of the half and they will sit on the plate better).

*Mash the yolks well with a the tines of a fork before adding the other ingredients. Add the remaining ingredients and mix well - it may still be a little lumpy, but that is ok. If it seems a little dry, add more mayo so that it is creamy.

*Spoon into egg whites so that it is mounded. Refrigerate for several hours or overnight.

*Sprinkle with paprika just before serving.  

mashed yolks and the mixture

all done - and delicious!

 

Black Bean, Sweet Corn & Red Pepper Salsa

Have you heard the great news yet? IU basketball beat Purdue Saturday night and the Patriots lost the Super Bowl! Now, to be honest, I don't care so much about the latter, except that as a die-hard Colts fan, John loathes the Patriots. (Sorry, Katie!) I would have had one cranky hubby on my hands if the Patriots won in Indy.

Anyhoo, one of my best friends, Ally, hosted a fabulous little get together with some of our girlfriends for the IU game, including our friend Amanda, who was a great sport being that she's a UK fan. Ally was making lots of appetizers to serve, and I offered to bring. Then I realized I didn't have too much in my fridge...

However, thanks to a few staples I always have in the kitchen (including black beans, frozen sweet corn, tomatoes and garlic), I was able to whip up this salsa, which was a nice compliment to the other tasty dishes Ally prepared for us. It came together in a flash, and I didn't really get any pictures of me making it because it is that easy.

All the girls seemed to really enjoy this, and Lindsey commented on how fresh it tasted. Love that! I think this is great as an appetizer, but is also super yummy for lunch, stuffed inside a nice whole wheat tortilla with grapes on the side. Mmmm :)

Black Bean, Sweet Corn & Red Pepper Salsa
Recipe by Call Me Mrs. Rapp
Serves 4-6 as an appetizer
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Ingredients:
*3/4 cup black beans, rinsed and drained
*1/2 cup sweet corn (I used frozen that I thawed)
*1 red bell pepper, seeded and chopped
*10-15 grape or pearl tomatoes, quartered
*1/2 green bell pepper, seeded and chopped
*1/2 red onion, diced
*2 large cloves garlic, minced
*1/2 teaspoon cumin
*1/2 teaspoon chili powder
*couple pinches of crushed red pepper flakes, depending on how spicy you like it
*1 1/2 tablespoon olive oil
*juice of 1 lime
*salt and pepper to taste

Preparation:
*Combine all ingredients in a bowl. Make sure you mix it enough to evenly distribute the spices. Transfer to a serving dish (or keep it in your bowl!) and serve with tortilla chips.

ready to serve!

loving all the red! so bright!

Tlayuda (Mexican Pizza)

For Christmas I surprised the hubby with a one-night getaway to Chicago. I found a great deal on a hotel on Michigan Ave. (The Intercontinental), and I got us tickets to see Second City.

(Sidebar: if you have never seen Second City and live somewhere that has one or are visiting somewhere that has one, you MUST go! Hysterical. And all your favorite comedians - Tina Fey, Steve Carrell, the Belushi brothers, Chris Farley...all started their careers there.)

Anyhoo, we went to dinner at Adobo Grill, which happens to be right next door to Second City. I ordered a Tlayuda, which was delicious! The portion was HUGE (I only ate a third of it), but delicious nonetheless. I decided I wanted to try and recreate it, but make it a bit lighter.

The result was super, super tasty and even easier! And I did manage to lighten it up, which is always a perk. It was the perfect meal after a tough workout (Strength Training!). It came together quickly, was filled with something from almost every food group, and did I mention it tasted amazing? Try it! I think you'll love it! The ingredients list looks long, but I promise you it is easy!

Tlayuda (Mexican Pizza)
Recipe by Call Me Mrs. Rapp, inspired by Adobo Grill
Serves 2
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Ingredients:
*2 small chicken breasts, cooked (I suggest using my SUPER easy method found here!)
*1/2 teaspoon chili powder
*1/2 teaspoon ground cumin
*1/4 teaspoon salt
*2 small pinches crushed red pepper flakes
*about 2 cups baby spinach, sliced into small strips
*3/4 cup pearl tomatoes (or grape tomatoes), sliced into fourths
*1/2 avocado, sliced into small pieces
*1/2 finely grated cheese (I used extra sharp white cheddar), divided into fourths
*2 whole wheat tortillas
*2 teaspoons butter
*1 tablespoon fat free plain Greek yogurt
*1 tablespoon fat free sour cream

Preparation:
*Shred chicken, and combine it with chili powder, cumin, salt and crushed red pepper flakes in a small bowl. Mix well. (If using my method, add about 6 spoonfuls of the chicken broth to make it extra moist.) Divide it into fourths.

*Combine Greek yogurt and sour cream in a small sandwich bag. Mix well, then cut a tiny part of the corner (you're creating a make-shift pastry bag to drizzle the combo!).

*Melt 1 tsp. butter in a medium skillet over medium-high heat. Place tortilla in skillet for about 2-3 minutes, then flip. You want the tortilla to become crispy. Once crisp, repeat with second tortilla.

*Place crisp tortilla on a pan. Sprinkle 1 part chicken on it, followed by 1 part cheese. Add spinach, then 1 part chicken, plus half the tomatoes and 1 part cheese. Repeat for other tortilla.

*Place the tortilla in the oven and broil (at 500 degrees) for 1 minute. Remove and add avocado and some of the sour cream-Greek yogurt combo. Serve immediately!

Shredded chicken with spices

tortilla plus chicken and cheese

all ready for the oven

fresh after being broiled, just enough to melt the cheese

cut into fourths

close up

greek yogurt-sour cream combo was great!!