Wednesday, September 23, 2015

BBQ Chicken Naan Pizza

Nothing beats homemade pizza crust. Okay, except maybe laziness does. Next best thing? Naan. This leavened oven baked flatbread is so versatile and perfect for a personalized pizza slice. When baked in the oven it will give you that desired exterior crunch while keeping the inside dough nice and soft.

Today I wanted to share my rendering of the very popular BBQ chicken pizza. I’ll admit I am usually not a huge advocate for pizza with anything other than a marinara sauce base but I changed my mind after I subbed in my favorite spicy BBQ sauce by Jack Stack. So if you were a BBQ chicken pizza skeptic like me, grab your favorite BBQ sauce and see if your favored sauce makes a difference.

I topped my slice with shredded chicken which I slow cooked the night before in my crock pot. You could also opt to use rotisserie chicken to save some time and energy. For the cheese, I chose shredded mozzarella but I think adding a bit of Gouda to the mix would have be awesome!

Next, I threw on some red onion, corn, pineapple, and zucchini spirals. To add some additional spice I sprinkled some red pepper flakes on top. If I were to add anything else to this creation it would have been cilantro just for a little bit more zest!  So go ahead, empty out those extra veggies in your fridge and give naan pizza a try.

Tuesday, September 22, 2015

Orzo Stuffed Peppers

Vegetarian stuffed peppers are the perfect pair with grilled chicken, steak, or white fish.


Skip the extra boring side of rice and add some grain to your peppers instead. I added an addition of orzo which is simply just rice shaped pasta.


This recipe will fill your body with high levels of Vitamin K and Vitamin C from the red pepper and kale. Did you know red pepper has twice the Vitamin C content of green peppers?


It’s true! So next time you find yourself thinking about making stuffed peppers remember the brighter the better!  


Oh, and don’t forget a dollop of Daisy! Sour cream or the healthier option of Greek yogurt are always a good topping for stuffed peppers especially if you mix with your favorite spice! (Try basil, oregano, parsley, rosemary, or dill too)



½ cup whole grain orzo

2 large red bell peppers

1 zucchini

1 garlic clove, minced

½ cup cooked chickpeas, drained and rinsed

3-4 kale leaves, stems removed, chopped

⅓ cup crumbled feta cheese

1 small lemon, juice and zest

⅓ cup Greek yogurt or sour cream


Fresh chopped fresh mint

Red pepper flakes

Salt & pepper


-Preheat oven to 400 degrees F.

-Cook orzo in salted boiling water until al dente.

-Meanwhile, roast your bell peppers. Slice in half, drizzle with EVOO, sprinkle with salt and pepper. Place cut side up and roast for 20 minutes or until golden brown around the edges.

-In a large glass bowl combine 1 tablespoon of EVOO, garlic, kale, chickpeas, and zucchini. When your orzo is done cooking go ahead and drain the water and add it (warm) to the bowl and toss. Stir in the feta, lemon juice, lemon zest, mint, red pepper flakes, and a generous amount of salt and pepper.

-Fill the red pepper halves with orzo salad and serve with herbed yogurt sauce. Mix Greek yogurt or sour cream, mint, lemon juice, salt, and drizzle with EVOO.