Tasty Tuesday!

Monday

Chicken Bacon Ranch Pizza

Whole wheat tortillas or Pitas
Light ranch
2 cups grilled chicken diced
fresh tomatoes
Spinach
Onions
Already cooked bacon pieces
Reduced fat cheese


Take the tortilla and spread a thin layer of ranch on it. Top with Chicken, tomatoes, spinach, onions, and a SPRINKLE of bacon pieces. Top with cheese and bake in the oven on a cookie sheet with a wire rack on it at 350 until cheese is browned.

Tuesday

Chef Salad Sandwiches

Got these from Sherelle Christensen's blog

Sherelle's Chef Salad Sandwiches
-1 pkg. pita bread (these also taste yummy on croissants)
-2-3 cups coleslaw mix
-1/2 cup shredded cheddar cheese
-1 sm. can sliced olives, drained1 cup diced cucumber
-1 cup cherry tomatoes, halved
-1 cup thinly sliced deli ham, sliced into small strips(nitrate free)
Ranch Dressing

Combine all veggies, meat and cheese. Pour Ranch over salad mix and toss well. Serve in pita pockets.

Wednesday

Ginger Chicken Stirfry


12 oz boneless skinless chicken breast halves
2 tbsp sesame oil
2 cups frozen vegetables (preference to Chinese or Asian vegetable mix)
1/2 tbsp ground ginger (or to taste)
2 turns of the pan of soy sauce
2 cups cooked brown rice.


Cut chicken into 1" strips. Cook in sesame or olive oil until no longer pink. Let cool and place in freezer bag. Place the rice into a separate baggie and freeze. When ready to use, let the chicken and rice defrost in the fridge.
When you are ready to make this add the veggies to a pan with 2 tbsp of sesame oil and when the veggies are tender add chicken to reheat and then add the other spices. Serve on top of hot rice.

Thursday
Pasta with Tomatoes, Zucchini, and Feta
1 package Bowtie Pasta
2 Tablespoons Extra Virgin Olive Oil
1 whole Lemons (more To Taste)
Salt
Freshly Ground Black Pepper
2 whole Zucchini Diced
1 package Grape Tomatoes, Halved Lengthwise
⅓ cups Minced Fresh Parsley
6 ounces, weight Crumbled Feta Cheese

Cook pasta until done. Drain and rinse in cold water until completely cool. Add olive oil and lemon juice, then add salt and pepper to taste (do not undersalt). Toss to combine. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it needs; I like to go heavy on the feta! Squeeze in a little more lemon juice/drizzle more olive oil if it needs more moisture.

Friday

Crispy Chicken Burritos and Watermelon
4 chicken breasts

1 can diced green chilies
Container of fat free or reduced fat cream cheese. ( I like the whipped)
1 cup reduced fat cheddar cheese
1/2 cup diced onion
Salt and Pepper
1 tbsp Olive oil.
Whole Wheat Tortillas
Olive Oil cooking spray

In a pan saute onions and chicken until chicken is cooked through. Season with salt and pepper. Add cream cheese, chilies, cheese, and Chicken to a bowl and mix together. Place a spoon full or two in the middle of a tortilla and roll. Place on cookie sheet. When all the mixture is gone and the burritos are all rolled spray the burritos with olive oil spray and place seam down on cookie sheet. Cook for 15-20 minutes at 350 or until ends turn golden brown.

Serve with Fat free Sour cream, Homemade salsa and Guac and sliced watermelon.