Grilled Bruschetta Pizza

4 pieces Stonefire mini naan bread (about 50g each) 

Marinara sauce (1/2 Cup)

Shredded Mozzarella Cheese (1/2 C)

Grilled/cooked chicken tender 1 per pizza (8 oz cooked (10 oz. raw)) 

Dash paprika 

Dash garlic powder 

Dash onion powder 

Bruschetta Salad:

Chopped Tomatoes (6 oz)

Chopped Cucumbers (4 oz)

1 Tbs. olive oil 

½ tsp. minced garlic 

Dash sea salt 

Dash ground black pepper 

Pinch fresh basil, chopped 

Topping:

Grated Parmesan Cheese (2 Tbsp)

Balsamic Glaze (2 Tbsp)

Directions:

1. Grill or cook chicken.

2. Heat grill to low heat.

3. Spread marinara sauce over each piece of naan bread. Add mozzarella and chopped grilled chicken to each pizza. Sprinkle with paprika, garlic powder and onion powder. Place on the grill and cook until the cheese is melted.

4. Combine the tomatoes, cucumbers, olive oil, minced garlic, sea salt, pepper and fresh basil together in a bowl. Top the pizzas with the bruschetta salad mixture, Parmesan cheese and balsamic glaze.

Makes 4 servings 

Macros: 350 calories / 12F / 33C / 27P / per serving – Clean Simple Eats

Brussel Sprouts Flatbread

Ingredients:

• 1/2 C Whole Milk Ricotta Cheese
• 1/2 C Shredded Parmesan Cheese, divided
• 2 small cloves garlic, minced
• 1 tsp fresh lemon juice
• Dash crushed red pepper flakes
• Kosher salt and freshly ground black pepper to taste
• 1 Tbls Olive Oil
• 1 C thinly sliced Brussels Sprouts
• 1/4 C thinly sliced Red Onions
• 1/2 C shredded Mozzarella Cheese
• 1 large store bought Flatbread or individual flatbreads will work too
• Additional Parmesan cheese for serving, if desired
• Lemon wedges for serving

Instructions:

1. Preheat oven to 400 degrees F.
2. In a small bowl, stir together the ricotta cheese, 1/4 c of parmesan cheese, minced garlic, fresh lemon juice, crushed red pepper, salt and black pepper to taste. Set aside.
3. In a small skillet, heat the olive oil over medium high heat.  Ad the sliced brussels sprouts and sliced red onions.  Cook for 3 minutes, just until Brussels sprouts and red onions are softened. Set aside.
4. Place the flatbread on a large baking sheet.  Spread the ricotta cheese mixture evenly over the flatbread with a spatula.  Top evenly with shredded mozzarella cheese, remaining parmesan cheese, brussels sprouts and onions.
5. Place the flatbread in the oven and bake for 10-12 minutes or until cheese is melted and the flatbread is golden brown.  Remove from the oven and squeeze a little fresh lemon juice over the top.  Sprinkle with extra parmesan cheese, if desired.  Cut into slices and serve immediately.

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

From: Katie Delahunty

Baked Spinach and Artichoke Dip

Ingredients:

• 10 oz bag Spinach Leaves (Chopped)
• 14 oz Artichoke Hearts (Chopped)
• 2- 8 oz Cream Cheese (softened)
• 1 cup Sour Cream
• 5 tsp minced Garlic
• 1 1/2 cup Mozzarella Cheese (grated)
• 3/4 cup Parmesan Cheese (grated)
• Salt & Pepper to taste

Serve with:

• Baguette Slices
• Chips 
• Crackers

Instructions:

1. Preheat oven to 350.  In a large bowl, combine cream cheese and sour cream with an electric mixer until smooth and mixed.
2. Stir in chopped spinach leaves, chopped artichoke hearts, garlic, mozzarella cheese, parmesan cheese, salt and pepper.
3. Spread dip into an 9x13 baking dish. Top with any leftover mozzarella and parmesan cheese, cover with aluminum foil, and bake for 30-35 minutes or until cheese is melted. 

www.cupcakediariesblog.com 

Chicken Ranch Wraps

Ingredients:

• 2 Cups cooked grilled chicken breast chopped (seasoned with your favorite spices or fajita seasoning)
• 1/4 Cup Hidden Valley Ranch dressing
• 1/2 Cup Mozzarella Cheese
• 1/4 Cup Cilantro (minced)
• Tortillas

Directions:

1. Lay tortillas on a clean flat surface.  Place about 1/2 cup of chicken, 1 Tbls ranch, 2 Tbls of cheese and 1 Tbls of minced cilantro on each tortilla.  Fold tightly to form a burrito shape.
2. Heat a heavy duty pan or grill to medium heat.  Coat with a light layer of oil or cooking spray and cook wraps for 1/2 minutes on each side or until the tortilla is crispy and golden.  Remove from heat, slice in half and serve immediately.

Note: If seasoning your chicken you can grill it in a hot pan for 5-6 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 min
Serves: 4

Red & White Mostaccioli

Ingredients:
1 lb uncooked tubular pasta (3 cups uncooked)
I jar of Alfredo Sauce
1 (26 oz) Spaghetti Sauce
3 Cups of shredded Mozzarella Cheese

Directions:
Preheat oven to 350 degrees.  Cook pasta according to packaging directions and drain.  Spread a thin layer of spaghetti sauce in the bottom of a 9x13 baking dish.  Layer half of the pasta, Alfredo and spaghetti sauce and half of the cheese.  Repeat layering with the other half of the pasta, Alfredo, spaghetti sauce and cheese.  Cover with tin foil and bake for 30 mins or until hot and bubbly.