Recipe

BBQ Chicken Pizza 

Servings: 8
Prep Time:  25 minutes
Cook Time: 50 minutes 

Nutrition:

Ingredients:

• 1 nonstick cooking spray
• ½ lbs boneless, skinless chicken breast
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ cup sugar-free apricot preserves
• ¼ cup barbeque sauce
• ½ tsp hot sauce
• 1 12-inch prepackaged whole-wheat pizza crust
• 1 cup shredded carrots
• ½ medium red onion (thinly sliced)
• ½ cup reduced-fat shredded Italian-style cheese
• ½ tsp dried oregano 

Instructions:

1. Preheat Oven:

Preheat the oven to 375 degrees F. Spray a baking sheet with cooking spray.

2. Prepare the Chicken:

Season the chicken with salt and pepper on both sides.

3. Cook the Chicken:
Place the chicken on the prepared baking sheet and bake for 25 minutes or until the juices run clear. Remove the chicken from the oven and chop into half-inch pieces

4. Make the Sauce:
In a small saucepan, combine the sugar-free apricot preserves, barbeque sauce, and hot sauce. Bring to a boil.

5. Dress the Pizza:
Spoon the sauce over the pizza crust. Top the crust with cooked chicken, sliced onion, carrot, and cheese. Sprinkle the cheese with the dried oregano.

6. Bake the Pizza:
Bake the pizza for 20-25 minutes or until the cheese is melted and bubbly.

Recipe

Roasted Vegetables

Servings: 12
Prep Time:  20 minutes
Cook Time: 30 minutes 

Nutrition:

Ingredients:

• 1 small eggplant (unpeeled, cut into 1-inch chunks)
• ⅓ tsp sea salt (fine)
• 1 zucchini (sliced into 1-inch pieces)
• 1 yellow squash (sliced into 1-inch pieces)
• 10 oz cremini (baby bella) mushrooms
• 4 shallots (peeled and quartered)
• 1 red bell pepper (cut into 1-inch chunks)
• 1 green bell pepper (cut into 1-inch chunks)
• 1 yellow bell pepper (cut into 1-inch chunks)
• 1 cloves garlic (separated and peeled)
• 2 tbsp Extra Virgin Olive Oil
• Freshly ground black pepper
• 2 tbsp balsamic vinegar (good quality)
• 1 fresh herb sprig (for garnish)

Instructions:

1. Preheat Oven:
Preheat the oven to 425 degrees F.

2. Prepare the Veggies:

Place eggplant in a large bowl. Lightly salt eggplant and let sit for 10 minutes. (This will prevent it from absorbing too much oil.) Add remaining vegetables and toss with olive oil.

3. Bake the Veggies:
Line baking sheet with parchment. Place vegetables on baking sheet. Sprinkle with salt and pepper to taste. Roast to desired doneness, approximately 20–30 minutes. Adjust seasonings to taste.

4. Garnish & Serve:
Place on serving platter and sprinkle with balsamic vinegar. Garnish with fresh herbs.