Salsa Chicken Bowls

Never go to the grocery store without a list…especially after you have a baby.  I couldn’t remember the ingredients for a new recipe to save my life, and I just got lucky with what I had on hand with this one!  And I was still missing the cilantro.  But, it still tasted great, but the bowl would’ve tasted better with some cilantro and other fixin’s.  My inspiration for this one was the chicken rice bowls at Taco Bell.  I haven’t had one in years, but I thought I could recreate my own chicken rice bowl at home.

One app that we’ve found very helpful is called OurGroceries.  It was shared with me by my awesome sister-in-law.  There are plenty of “To Do” and grocery list apps out there, but this one is by far the most helpful.  You can link/share the list between as many people as you’d like.  So Nate can add items to the list and I can see the same list on my phone.  No matter who goes to the store that day, we both have THE LIST!  Easy peasy.

Spicy Chicken Bowls - The Not So Desperate Chef Wife


Ingredients
1 lb of chicken breast
1 can condensed cream of mushroom soup
1 jar of salsa
1 can of black beans, drained and rinsed
4 cups of rice
2-3 tablespoons Taco Seasoning (I concocted my own blend)
1 cup sour cream

Optional Ingredients
Cilantro
Green Onions
Shredded Cheese
Corn
Peppers
Lettuce

Directions
-Add raw chicken to crock pot and pour the soup and salsa over the top.  Sprinkle your taco seasoning over the sauce, and cook on LOW for 4-5 hours.

-Shred the chicken at the end and add the sour cream.  Stir to combine.

-Serve over rice and beans, and top with whatever fixin’s you like!

Make Now and Freeze For Later

Nesting hit me this weekend.  One day it was in the form of cleaning and the next it took the form of cooking.  Here are the recipes I used to make several casseroles and breakfasts to freeze for later.  And, I have to tell you, having food and meals already taken care of, takes such a huge weight off our shoulders!

First things first, I have one complaint for the grocery stores.  Can all the products and brands get together and decide on the same quantities to offer their products in?  I wanted to make 12 muffins.  Well, the muffins come in packs of 6, the sausage in packs of 8, the cheese in packs of 11 or 20, and the eggs in packs of 12.  So I ended up making 8 muffins with sausage, egg, and cheese and 2 muffins with just egg and cheese.  The same thing happens with hot dogs and hamburgers.  Grrr, anyways…

One extra step I took for all of this was buying disposable casserole and meat loaf pans.  This will allow for easy clean up when the time comes to actually eat these dishes which will be another huge time saver once the baby is here.  It also allows me to still have the use of my glass casserole dishes, in case I actually have time to do some cooking.

The List
Turkey Sausage, Egg, and Cheese English Muffins
Turkey Meatloaf
Chicken Parmesan Meatloaf  
Pioneer Woman’s Baked Ziti
Chicken Manicotti 
Chicken Baked Spaghetti – didn’t have time to get to this one.  Will post if I get to it! 

  
Turkey Sausage, Egg, and Cheese English Muffins 

Ingredients
12 english muffins (I bought the whole grain for an extra hearty muffin)
12 turkey sausage patties
12 eggs
12 slices of cheddar cheese
pepper

Directions 
-preheat oven to 350 degrees
Spray a muffin tin with non-stick spray
-Crack 1 egg into each muffin hole
-Use a fork or whisk to pop the yolk and sprinkle a bit of pepper onto each egg
-Bake in the oven for 25-30  minutes until the egg is cooked through. (The eggs will be well done.  I know we all prefer our eggs cooked differently, but because these are going to be frozen, it’s better just to bake them completely)
-Remove eggs from oven, run a knife around each edge, and the eggs will pop out easily.
Open and layout all 12 english muffins
-Add 1 turkey sausage patty to each english muffin
-Add 1 slice of cheese to each english muffin
-Add 1 egg to each english muffin
-Add the top of the english muffin to finish
-Wrap each in foil and label for later

-Optional- add the reheating directions and date to a large freezer ziplock and add all of the muffins wrapped in foil to that freezer bag.  This helps me keep the freezer organized.

Ready to Eat Directions
-Preheat oven to 350 degrees
If muffins are thawed, bake in the foil for 15-20 minutes
If muffins are frozen, bake in the foil for 30-40 minutes 
*You could also microwave these, but you must remove the foil first.  Also, the upside to baking in the oven, the muffins will toast up!

Turkey Meatloaf
Ingredients
1 egg
3/4 cup of milk
1 cup shredded sharp cheddar cheese
1/3 cup quick cooking oats
1/3 cup italian bread crumbs
1/2 cup onions, chopped
1 teaspoon seasoned salt
1 pound lean, 99% fat-free ground turkey

Sauce
2/3 cup ketchup
1/2 cup packed brown sugar
1 1/2 teaspoon yellow mustard

Directions
-Spray 2 mini meatloaf pans with non-stick spray

-In a large bowl, whisk the egg and milk together.  Then add the cheese, oats, breadcrumbs, onion, and seasoned salt…stir to combine.  Add the ground meat and mix with your hands.  (Don’t over mix, or the meatloaf will be tough)

-Split the meat mixture into 2 portions and set in the greased baking pans.

-In a small bowl, stir the ketchup, brown sugar, and mustard together.  Spoon over each of the loaves.

-Cover with foil and label with date and reheating directions




Ready to Eat Directions

-Preheat oven to 350 degrees
-Bake uncovered…
-If defrosted, bake for 40-45 minutes, until meat is cooked through and juices run clear
-If frozen, bake for 55-60 minutes, until meat is cooked through and juices run clear

*You could easily make this into 1 whole meat loaf.  But I decided it would be better to split these into 2 different meal portions.
*I‘ve made these into mini-meatloaves also, check out that recipe here. 

Chicken Parmesan Meatloaf   
Source: What’s Cookin, Chicago?
 
Ingredients
1 lb ground chicken or turkey
1 egg
1/4 cup breadcrumbs
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1-2 cloves garlic, finely minced
1 small onion, grated
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup pasta sauce (homemade or store bought)
1/2 cup shredded Italian cheese blend

Directions
-Spray 2 mini meatloaf pans with non-stick spray

-In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. (Don’t over mix, or the meatloaf will be tough)

-Split the meat mixture into 2 portions and set in the greased baking pans.

-Top the meatloaf with pasta sauce.

-Cover with foil and label with date and reheating directions

Ready to Eat Directions
-Preheat oven to 350 degrees
-Bake uncovered…
-If defrosted, bake for 40-45 minutes, until meat is cooked through and juices run clear
-If frozen, bake for 55-60 minutes, until meat is cooked through and juices run clear
-Top with shredded mozzarella and place back in the oven for 10 minutes, until cheese is melted.
-Allow meatloaf to rest for 5-10 minutes before serving

Chicken Manicotti
With this one, I already had extra filling from the last time I made this in the freezer.  So I thawed it out, cooked some manicotti noodles, stuffed them, placed in a casserole dish, covered with sauce, sprinkled some cheese, covered with foil (labelled with date), and place it in the freezer.

Here is the entire recipe again, but the original post can be found here.  

Ingredients

1 8 oz package cannelloni or manicotti

4 cups finely chopped cooked chicken (32 oz / 2 lbs of raw chicken)
1 8 oz containers chive-and-onion cream cheese

1 8 oz containers regular cream cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 cup / 8 oz shredded mozzarella cheese
1/2 cup Italian-seasoned breadcrumbs
3/4 teaspoon garlic salt
1 teaspoon seasoned pepper
1-2 24 oz jars of favorite marinara sauce
Top with Parmesan cheese and a sprinkle of dried oregano


Directions

Preheat oven to 350 degrees.

Cook pasta according to package directions; drain.


In a large bowl, add chicken, cream cheeses, spinach, mozzarella cheese, breadcrumbs, garlic salt, and pepper. The original recipe says to stir…I say, get your clean hands dirty and mix it yourself.  Like you would a meatloaf.


Slice the pasta lengthwise on one side, through the other side (you should be able to lay the noodle flat) Spoon about 1/2 cup chicken mixture into each shell, gently roll up the manicotti / pressing cut sides together. Place, cut sides down, in 2 lightly greased 9 x 13  baking dish. 


Pour marinara sauce over the pasta. Sprinkle with dried oregano and parmesan cheese.

Cover with foil and bake for 25 to 30 minutes or until heated.

**FYI** So I bought a different brand of manicotti for the 3rd batch and the cooking directions said to boil for 9 minutes (the other brand said 7).  And after 9 minutes, those things were falling apart!!!  I still assembled the dish, but it was not as pretty as the other 2.  Sometimes you can’t trust the box directions!  
 
Pioneer Woman’s Baked Ziti
Source: The Pioneer Woman

When I first read over this recipe, it sounded like it would take forever and a lot of work to make my own sauce.  But, I was pleasantly surprised.  The sauce was simple to throw together and let simmer for 30 minutes.  And of course I had the added plus of my house smelling like spaghetti.  You could easily brown meat and add your favorite jarred marinara sauce to cut down on time.
 

Ingredients
2 Tablespoons Olive Oil
3 cloves Garlic, Minced
1 whole Large Onion, Diced
1 pound Italian Sausage (I forgot this!)
1 pound Ground Beef
1 can (28 Ounce Can) Whole Tomatoes, With Juice
1 jar (28 or 32 Ounce) Marinara Sauce
2 teaspoons Italian Seasoning
1/2 teaspoon Red Pepper Flakes
Salt And Pepper, to taste
16 ounces Ziti Cooked Until Not Quite Al Dente
1 tub (15 Ounce) Whole Milk Ricotta Cheese
1 1/2 pound Mozzarella Cheese, Grated
1/2 cup Grated Parmesan Cheese
1 whole Egg

DirectionsFor the sauce:
-Heat olive oil in a pot over medium heat.
-Add onions and garlic and saute for several minutes, or until starting to soften.
-Add Italian sausage and ground beef and cook until browned.
-Drain off fat, leaving a bit behind for flavor and moisture.
-Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes.
-Stir and simmer for 25 to 30 minutes.
-Cut off the heat and let the sauce cool down, but remove 3 to 4 cups of the sauce to a different bowl to cool down.

-In a separate large bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix completely).
-Drain the pasta and rinse under cool water to stop the cooking and cool it down.
-Pour the pasta into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.)
-Add the cooled meat sauce from the pot and toss to combine.

Assembly:
-Add half the coated pasta to a large casserole dish or lasagna dish.
-Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese.
-Repeat with another layer of the coated pasta, the sauce, and the mozzarella.
-Cover with foil, label with date and reheat directions

Reardy to Eat Directions
-Thaw out the casserole
-Preheat oven to 375 degrees.
-Bake uncovered for 20 minutes, or until bubbling.
-Remove from oven and let stand 5 minutes before serving.
      

Honey and Goat Cheese Chicken

Source:  Paula Deen

What a simple main dish filled with lots of flavor!  For those of you that are as obsessed with goat cheese as we are, this is for you.  No only is this chicken stuffed with goat cheese, but the cracker topping adds a sweet and spicy finish that is to die for!  Of course if you don’t like spicy, just omit the red pepper flakes.  This chicken is easy enough to throw together for a week night meal and fancy enough to make for a stay-at-home date night.  Something about stuffed chicken makes people feel extra special.  When I made it last night for Nate, I forgot to tell him it was stuffed…so when he cut into it, the cheese surprised him and he was very jolly when he said “Oh! It’s stuffed!!”  The original recipe calls for 6 oz of goat cheese, but our store sells it by 4 oz or 11 oz.  1 oz per chicken breast was perfect for us!  Thank you Paula for this awesome recipe!

Honey and Goat Cheese Chicken - The Not So Desperate Chef Wife

Honey and Goat Cheese Chicken - The Not So Desperate Chef Wife

Ingredients
4 chicken breasts, boneless
1 sleeve butter crackers, crushed (used Ritz)
1 teaspoon crushed red pepper flakes
1 teaspoon salt
½ teaspoon black pepper
4 oz. goat cheese, cut into 4 equal portions
3 tablespoon honey
3 tablespoon butter, melted
Non-stick cooking spray


Directions
Preheat oven to 350 degrees.
 
In a medium bowl, add crushed crackers, red pepper, salt and pepper. 

Spray the bottom of a 9×13 baking dish with non-stick cooking spray. 

Make a slit in the side of each chicken breast, being very careful not to go through the other side. (Use a sharp knife)


Stuff each chicken breast with equal amounts of goat cheese and place in baking dish. 

Press cracker mixture on top of each breast, coating evenly. 

Spray the top of each breast with non-stick cooking spray. 

Bake chicken breast for 10 minutes.

In a small bowl, stir together butter and honey.  

Spoon honey butter over chicken and return to oven for 25 minutes or until chicken is cooked through.

Cherry Cream Cheese Pie with Homemade Graham Cracker Crust

Adapted from: AllRecipes
 
This pie is so easy, delicious, and looks amazing!  Besides baking the crust, this is almost a no-bake pie…how great is that?  The red cherries really pop on only dinner spread, and this cool pie would be refreshing on a hot summer day.  To make this recipe even easier, you could use a store bought graham cracker crust, but it is so worth it to make your own.  And making your own graham cracker crust is extremely easy, so why not?  And what a great way to get out some frustrations than to beat up some graham crackers? I also used Organic Valley’s Cream Cheese and Cultured Unsalted Butter.  These products combined with the lemon just gives this pie such an enjoyable fresh taste even though you are using a canned pie filling.  Hope you enjoy!
Cherry Cream Cheese Pie with Homemade Graham Cracker Crust - The Not So Desperate Chef Wife

Cherry Cream Cheese Pie with Homemade Graham Cracker Crust - The Not So Desperate Chef Wife

Cherry Cream Cheese Pie with Homemade Graham Cracker Crust - The Not So Desperate Chef Wife

Ingredients
6 tablespoons butter, melted
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
1/2 teaspoon ground cinnamon (optional)
1 21 oz can light cherry pie filling
1 8 oz package cream cheese, softened
1 14 oz can sweetened condensed milk
Lemon zest from 1 lemon
1/3 cup lemon juice
1 teaspoon vanilla extract

Directions
Preheat oven to 375 degrees
Mix together graham cracker crumbs, sugar, melted butter, and cinnamon.
Press mixture into a 9 inch pie dish.
Bake for 7 minutes and remove from oven to let cool.
Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined.
Add lemon zest, lemon juice and vanilla; mix well.
Fill graham cracker crust evenly.
Refrigerate until ready to serve (atleast 3 hours).
Before serving, spread the cherry pie filling over the top.
Enjoy!

King’s Hawaiian Ham and Swiss Sliders

Adapted from:  King’s Hawaiian Rolls

King's Hawaiian Ham and Swiss Sliders - The Not So Desperate Chef Wife

King's Hawaiian Ham and Swiss Sliders - The Not So Desperate Chef Wife

King's Hawaiian Ham and Swiss Sliders - The Not So Desperate Chef Wife

King's Hawaiian Ham and Swiss Sliders - The Not So Desperate Chef Wife



At my work baby shower, I had one of the most delicious ham and cheese sliders I have ever had!  My co-worker told me the secret was King’s Hawaiian Original Sweet Rolls.  So once I got home, I got googling and found a recipe on their website that matched what I had just eaten that day.  These are nothing short of amazing and are so addicting…I challenge you to eat just one (it’s impossible).  The response I got from Nate when he tried these was a mouthful-mumble of  “These are good!”  They even reheat well in the toaster oven or wrapped in foil and placed in the oven.

And extra touch was using Organic Valley’s Baby Swiss Cheese and  Cultured Unsalted Butter.  While I’ve cooked with plenty of organic fruits and vegetables, I’ve never used organic cheese and butter before.  Honestly, the flavor of the cheese and butter alone, is stronger and fresher tasting.  And you could immediately taste the lack of chemicals being used in these organic products, which is a very good thing!  The only way to get better quality cheese and butter is to get it from the farmer themselves!  Stay-tuned, there will be an Organic Vally giveaway starting on Friday!


Ingredients
1 pack of King’s Hawaiian Original Sweet Dinner Rolls (12 pack)
1 lb deli ham, shaved/sliced (I just went to the lunch meat section!)
8 oz. block of swiss cheese, shredded
1 1/2 sticks butter
3 tablespoons dijon honey mustard
1 1/2 teaspoons worcestershire sauce
1 onion, thinly sliced
2 teaspoons poppy seeds (optional)

Directions
-Preheat oven to 350 degrees
-Melt butter over medium heat and saute the onions in the butter for 1-2 minutes.
-Then add the mustard, worcestershire, and poppy seeds. Simmer for for about 5 minutes, until the onions are soft.
-Cut the entire pack of rolls in half, horizontally…keeping all the top and bottom halves separately in tact.
-Spray a 9×13 casserole dish with non-stick spray, place bottom half of rolls, and spoon 1/2 of the onion mixture over the rolls.
-Add a slice of ham and sprinkle swiss cheese over each roll. 
-Cover with the top half of rolls.
-Spread the remaining onion mixture and any extra cheese over the top.
-Bake covered for 15-20 minutes, and once finished, separate for serving.

Company Potatoes

Company Potatoes.  Have you ever heard of them?  Nate never had, until Thanksgiving.  Speaking of Thanksgiving, hope everyone had a great Turkey Day!  Nate ended up having to work at the restaurants first Thanksgiving feast.  Even though we weren’t able to go home and be with our families, we made the best of it.  I had lunch at the restaurant with another restaurant’s wife and their daughter.  And what makes it more fun, is that she’s pregnant too 🙂  So we had LOTS to talk about!  Then I ran home and put together all of the Thanksgiving side dishes and sauces, and went to visit a good friend and her family.  I visited and ate with them until I got the call from Nate that he was off of work.  He and his good friend headed to our house with the turkey (fresh from Missouri) and we finally got to eat our Thanksgiving feast at 9:00pm.  And for the next 4 days.

Company Potatoes are exactly what they sound like.  It’s a potato casserole you make for when company comes over.  They please everyone and the recipe makes enough to feed a crowd.  My family has been making these potatoes for holidays since before I can remember, and it is by far one of my favorite recipes.  What’s convenient is, you can put the casserole together the day before minus the corn flake topping, and dress/bake the next day when you’re ready.  

Company Potatoes - The Not So Desperate Chef Wife
Company Potatoes - The Not So Desperate Chef Wife
Company Potatoes - The Not So Desperate Chef Wife
Fresh Turkey - The Not So Desperate Chef Wife
Check out that freshness!

Ingredients
2 lb bag regular hash browns (thaw at least 30 min)
1 pint sour cream
1 can cream of chicken soup
2 cups shredded cheddar cheese
1/2 cup chopped onion (you may want to saute the onions a bit or microwave for 45 seconds, but I like crunchy onions!)
1 stick butter (melted & divided)
2 cups crushed corn flakes

Directions
Preheat oven to 350 degrees
Use an oblong or rectangular 3 qt casserole dish.
Combine 4 tablespoons butter & all other ingredients, except corn flakes.  And add to the casserole dish.
Mix remaining 4 tablespoons butter with corn flakes & spread on top.
Bake for 45 min or until bubbly & corn flakes are lightly browned.

Chicken Manicotti

Adapted from: Southern Living
Need a yummy recipe to make ahead of time and freeze for later?  Or a delicious dinner to bring to a friends house that just had a baby?  This meal is perfect and won’t disappoint.  My chef AND family friends who just had a baby approved this one!

The filling is what makes this dish, and honestly, you could use the filling for just about any pasta dish.  Like stuffed shells or lasagna.  The filling would make a great alternative for people who don’t prefer ricotta.  When I first read this recipe, it sounded labor-intensive.  But once I assembled 1 manicotti, I was able to crank them all out in less than 5 minutes…and I made a double batch!  There is even enough filling to make a third…lucky us 🙂

An added plus…people will think you slaved all day in the kitchen, stuffing the manicotti yourself. The slicing open and rolling it back up trick is an awesome time-saver.

Chicken Manicotti - The Not So Desperate Chef Wife
Not as photogenic as I’d hoped! 🙂

Chicken Manicotti - The Not So Desperate Chef Wife
Ingredients
1 8 oz package cannelloni or manicotti
4 cups finely chopped cooked chicken (32 oz / 2 lbs of raw chicken)
1 8 oz containers chive-and-onion cream cheese
1 8 oz containers regular cream cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 cup / 8 oz shredded mozzarella cheese
1/2 cup Italian-seasoned breadcrumbs
3/4 teaspoon garlic salt
1 teaspoon seasoned pepper
1-2 24 oz jars of favorite marinara sauce
Top with Parmesan cheese and a sprinkle of dried oregano

Directions
Preheat oven to 350 degrees.
Cook pasta according to package directions; drain.

In a large bowl, add chicken, cream cheeses, spinach, mozzarella cheese, breadcrumbs, garlic salt, and pepper. The original recipe says to stir…I say, get your clean hands dirty and mix it yourself.  Like you would a meatloaf.

Slice the pasta lengthwise on one side, through the other side (you should be able to lay the noodle flat) Spoon about 1/2 cup chicken mixture into each shell, gently roll up the manicotti / pressing cut sides together. Place, cut sides down, in 2 lightly greased 9 x 13  baking dish. 
Pour marinara sauce over the pasta. Sprinkle with dried oregano and parmesan cheese.

Cover with foil and bake for 25 to 30 minutes or until heated. 

**FYI-UPDATE** So I bought a different brand of manicotti for the 3rd batch and the cooking directions said to boil for 9 minutes (the other brand said 7).  And after 9 minutes, those things were falling apart!!!  I still assembled the dish, but it was not as pretty as the other 2.  Sometimes you can’t trust the box directions!

Buffalo Chicken Wraps

Source:  All My Great Ideas Are Really From Pinterest

Nate accuses me of being a sauce hoarder.  I love sauce, so sue me!  He also pointed out that we had 2 half bottles of Franks Hot Wing Sauce in the fridge, and asked me to explain.  I told him I was already a step ahead of him and had a recipe I was making THAT night to use them both up.  See what I did there? Girls ARE smarter than boys.

So I went to Pinterest and found a quick recipe for buffalo chicken something, and came across this gem.  There is really nothing too it.  And you could do it with any favorite sauce, for all you other sauce hoarders.  You could make a large batch of the chicken to use for wraps, buffalo enchiladas, buffalo mac n cheese, etc.

Buffalo Chicken Wrap - The Not So Desperate Chef Wife

Buffalo Chicken Wrap - The Not So Desperate Chef Wife

Ingredients
3 lbs chicken breasts
1 12 oz bottle of wing sauce
1 packet of Ranch Dip Seasoning
tortillas (used whole grain tortillas for health factor)

Optional Ingredients:
shredded cheese
leafy greens
sour cream
tomatoes
salsa
jalapenos
cilantro
ranch or blue cheese

Directions
Put the chicken in the crock pot and pour wing sauce over the top.  Sprinkle the ranch dip mix over the top.

Cook on high for 4 hours.  Open the crock pot and shred chicken with a fork.  Stir the shredded chicken around in the sauce and cook on low for at least another hour.

Then assemble your wraps how you please!

Don’t Feel Like Cooking Nachos

There has been over a week long stretch of cold, cloudy, and rainy days here.  At first this weather makes you want all the autumn goodies, and then after a week, you get to feeling down right lazy.  -AND- it was Monday, so all we wanted to do was go straight home and to bed, but we had to eat, and you’re crazy if you think we wanted to take a trip to the grocery store! The furthest I was going was to the pantry and back to the couch.  So nachos became a good idea and were extremely satisfying on this cold and rainy night.  Gourmet, I know.

Ingredients
1 a bag of tortilla chips
1 small can of chili (I prefer Texas Pete)
1 14 oz can of black beans, drained and rinsed
1 14 oz can of diced tomatoes, drained (feel free to use fresh, this is what I had on hand!)
1 bunch of green onions, finely sliced
1-2 cups of shredded cheese (I used quesadilla cheese)
Optional toppings – salsa, sour cream, cilantro, hot sauce, guacamole, avocado, corn, lime juice, etc.

Directions
Preheat oven to 350 degrees.

Cover a baking sheet with foil, for easy clean up.  Spread out tortilla chips in an even layer.

Spoon beans and chili over the tortilla chips.  Sprinkle tomatoes, green onions, and cheese over the top.

Baked in the oven uncovered for 8-10 minutes or until the cheese is melted.

Top with optional ingredients. Last night we added sour cream, more green onions, cilantro, and hot sauce.

Eat directly from cooking sheet or move to a plate.  

Flatout Craving Pizza

Most cravings are random so some sound terrible, but every once in a while a random craving works out for everyone!  That was the case with this one (thank goodness).  We use flatout bread for lunch wraps because they are much more durable compared to other wrappers.  We’ve been using them for over a year and I finally noticed on the packaging, you can make pizza out of them!  So I gave it a whack.

Just a little bun in the oven update, Nate got to feel the baby kick last night!  It was just a thump, but he felt it!  We tried to poke, jiggle, and wake it up to do it again, but it was done showing off for the night. 

Flatout Craving Pizza - The Not So Desperate Chef Wife

Flatout Craving Pizza - The Not So Desperate Chef Wife



Ingredients
nonstick cooking spray
2 flatouts (used healthy grain, but choose whichever!)
1 16 oz can of pizza sauce
1 4-6 oz tub of goat cheese
1 peach, diced
1 package cappicola, sliced into strips
1 bunch baby bok choy, washed, sliced, sauted with EVOO, salt and pepper
1 bottle of balsamic glaze (or reduce your own balsamic glaze)
1-2 teaspoons dried oregano

Directions
Preheat oven to 350 degrees
Lightly spray each side of the flatout bread with nonstick spray. Place the flatouts side by side on a cookie sheet.  Bake in oven for 7-10 minutes. (Directions said 7, I did 10)

Remove from oven and spoon pizza sauce on to eat flatout.  Use preferred amount of sauce and spread evenly over the bread/crust.

Add all the toppings, sprinkle dried oregano over the top, drizzle with balsamic glaze.  Put back in the oven for about 12 minutes.  (The cappicola should sizzle a bit and start to crisp up.)

Remove, slice, and enjoy!