Portabella & Mozzarella Flatbread Pizza

As you’ve probably figured out, because I think I’ve mentioned it previously, I started Weight Watchers a few months back. To say it has been working would be an understatement, as I’m on 12 pounds and counting … down. That being said, I have been excited to continually discover that eating within my points does not have to mean depriving myself of delicious and inventive recipes like this one. By using a Flatout Flatbread as the crust, I am able to create a light and satisfying dish that works as a lunch, light dinner, or even an appetizer.


  • 1 Flatout Light Original Flatbread
  • Olive Oil in pump spray bottle
  • 1 Portabella Mushroom Cap, thinly sliced
  • ¼ Red Onion, thinly sliced
  • 55 grams Fresh Mozzarella, sliced
  • ½ cup Arugula
  • 3 grams Reggiano, grated
  • Kosher Salt
  • Pepper, freshly ground
  • Lemon Wedge


  1. Preheat oven to 350. Spray flatbread with olive oil spray on both sides.
  2. Preheat sauté pan over medium heat and lightly spray with olive oil. Lay mushroom slices in pan and allow to brown for 3 to 4 minutes on each side. Set aside. Add onions into hot pan and sauté for 1 to 2 minutes.
  3. Lay mushrooms out on flatbread. Top with onions. Tear and arrange mozzarella over pizza.
  4. Place mushroom directly on oven rack and back for 6 minutes. Toss arugula with a spritz of olive oil, salt, pepper, and reggiano. When pizza is finished, top with arugula, and bake for 1 additional minute to wilt salad.
  5. Remove pizza from oven, rest for 1 minute, cut into wedges and serve with a light squeeze of lemon juice.


Servings – 1 entrée or 2 appetizers

WW Points – entree = 7 pts / appetizer = 3 pts


Sour Cream & Chive Oven Fries

These are an adaptation of the Garlic Parmesan Oven Fries I made a few weeks ago. I will be making again, as they were good, but I think they could be even better. If you make them, and have any tweaks or suggestions, feel free to pass along. I’m really looking for a more intense, but not overwhelming, sour cream and chive flavor.


  • 2 large russet potatoes, scrubbed and dried
  • ¼ cup extra virgin olive oil
  • ¼ cup Sour Cream
  • ¾ teaspoon kosher salt
  • 1 garlic clove, minced
  • 6 Tbsp Chives, minced


  1. Preheat the oven to 425.
  2. Cut the potatoes in half lengthwise. Then cut the halves lengthwise into fourths to make 16 big, fat wedges.
  3. Toss the potatoes with the olive oil, sour cream, salt, garlic, and 4 Tbsp of the chives in a large bowl. Place the potatoes onto a metal baking sheet, spreading to a single layer.
  4. Roast the potatoes for 30-35 minutes, until the potatoes are cooked through, brown, and crispy. Don’t shake or turn the fries around while they’re cooking. The longer they sit in contact with the metal baking sheet, the crisper they get.
  5. Sprinkle with additional chives and serve hot with chive sour cream and ketchup.

Buffalo Chicken Burgers

These are an adaptation of the previously posted Tequila Chicken Burgers, with some inspiration from The Active Foodie’s
Boneless Buffalo Strip recipe.

I really couldn’t have asked them to turn out any better than they did. They have a nice flavor and spice without being too hot, and the blue cheese mayo is a perfect complement to keep any overwhelming spice in check.



  • 1 lb Ground Chicken
  • 2 Cloves Garlic, minced
  • 1 tsp Salt
  • 1 tsp Pepper, freshly ground
  • 1 Tbsp Sriracha
  • 2 Tbsp Frank’s Red Hot
  • 1 Tbsp Apple Cider Vinegar
  • 1 ½ tsp Smoked Paprika
  • 1 tsp Chili Powder
  • ¼ cup Parsley, finely chopped
  • ¼ cup Celery, finely minced
  • ½ cup Panko Bread Crumbs
  • ½ cup Blue Cheese, crumbled
  • Olive Oil

For serving:

  • Burger Buns
  • Grilled Onion Slices
  • Tomato Slices
  • Lettuce
  • Blue Cheese Mayo:
    • 1 clove garlic, chopped
    • ½ cup mayo
    • ¼ cup Blue Cheese, crumbled
    • 1 Tbsp Apple Cider Vinegar
    • ½ tsp Salt
    • 1 tsp Pepper, freshly ground


  1. Combine the garlic, salt, pepper, Sriracha, Frank’s, vinegar, paprika, chili powder, and chicken breasts. Mix in the parsley, blue cheese, celery, and panko. Make sure all ingredients are well blended. Chill for 1 to 4 hours to allow flavors to meld.
  2. Light grill, and preheat on high for 5 minutes.
  3. Form the mixture into 4 patties, bushing all sides lighting with olive oil. Grill burgers, turning flame down to a medium, for about 16 minutes, flipping halfway through cooking to brown both sides. Cover with foil, and allow to rest for a minute or two. Serve on buns with onion, tomato, lettuce, and blue cheese mayo as desired.

Mexican Sundaes with Dulce de Leche

This is barely a recipe. Honestly, I’m surprised I’m posting it, but the thing is, it’s kind of amazing. Here you have this ice cream sundae with this amazing caramel sauce and crunchy chips, and then you’re like, “whoa, what’s that?” Yeah, that’s right, your sundae is spicy. It’s never too overwhelming, because you have the cool of the ice cream and the sweet of the sauce, so it all works together. It’s good, I promise. You can find dulce de leche in most grocery stores now, look for it in the Latin aisle. Otherwise, it’s very easy to make your own, with the plus side being you can control how thick it will get by adjusting the cooking time.


  • 2 to 3 Flour Tortillas
  • 2 Tbsp Sugar
  • 1 tsp Cinnamon
  • ½ tsp Chipotle or Chili Powder
  • ½ tsp Salt
  • Dulce de Leche*
  • Ice Cream


  1. Preheat oven to 375. Cut tortillas into sixths. Place on a cookie sheet and sprinkle with sugar, cinnamon, chili powder, and salt. Bake for 8 minutes, and allow to cool on pan.
  2. Place 2 to 3 scoops of ice cream into serving bowls. Arrange tortilla chips around ice cream, about 3 to 4 per sundae. Top with dulce de leche and enjoy!

Spring Vegetable Sauté

I like to serve a vegetable with every meal. Last night, I was planning on that vegetable being a salad, but realized that we had had salads the last 2 nights in a row and were out of lettuce, so onto plan B. I realized that I had a few green spring vegetables in the fridge, and thus, this sauté was created. It turned out deliciously, if I do say so myself. Vegetables cooked simply, and allowed to have their flavors shine through. Enjoy!


  • 1 Tbsp Butter
  • 1 Green Onion, thinly sliced
  • ½ lb Asparagus, ends trimmed and cut into 1 inch pieces
  • ¾ cup Peas, fresh or Frozen
  • ¼ cup Parsley, finely chopped
  • Salt
  • Pepper


  1. Heat sauté pan over medium heat. Add butter, and, when melted, stir in green onions. Allow to cook for about 5 minutes.
  2. Add asparagus and peas to pan and cook, stirring occasionally, for about 10 minutes over medium heat. You want the vegetables to cook through, but still retain their crunch and bright green color.
  3. Stir in parsley, and season with salt and pepper to taste. Serve immediately.

Corn & Black Bean Salsa

This is another recipe where I used some of my freezer stash in a new way. This time it’s my Saucy, Spicy Crockpot Black Beans as a salsa. If you’ve made these and have some on hand, you should definitely use them, but canned black beans would work fine as well.


  • ½ cup Black Beans
  • ½ cup Corn
  • ¼ cup Red Pepper, finely chopped
  • ¼ cup Red Onion, finely chopped
  • ¼ cup Cilantro, finely chopped
  • ½ tsp Chili Powder
  • 1 Tbsp Honey
  • Juice of 1 Lime
  • Salt, to taste


  1. Combine all ingredients. Allow to set for at least 1 hour.
  2. Enjoy with tortilla chips or cheese quesadillas.

Baked Beef Empanadas

I often make recipes that will yield more than we will be able to eat at a meal for the express purpose of freezing for later use. This is especially true of anything that comes out of the crockpot, like my Slow Cooker Shredded Beef Tacos. This beef turned out so flavorful and tender that I was excited when I thought of a new way to enjoy it: Empanadas!

Now, when I told Jim I was making meat pies, we were both reminded of a stuffed pizza SNAFU from about 2 years ago that was not only inedible, but also slightly lethal, but let’s focus on why we’re here, empanadas.

These were a great way to use some of the leftover shredded beef I had stashed in the freezer for tacos, and worked great as an appetizer to our Cinco de Mayo fiesta. I can definitely see taking these to a party, as they could be baked ahead of time, and warmed for about 5 minutes once you arrived. I adapted the recipe below from a post on Sing for Your Supper.



  • 2 cups Shredded Beef
  • 8 oz. Monterey Jack Cheese, shredded
  • ¼ cup Red Onion, finely chopped
  • 2 Serrano peppers, seeded and finely chopped
  • 2 Tbsp Cilantro, finely chopped
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • 1 15 oz. package refrigerated pie crusts
  • Water


  1. Preheat oven to 400 degrees.
  2. Lightly grease a baking sheet.
  3. In a large bowl, combine the beef, cheese, onion, peppers, cilantro, salt, and pepper.
  4. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, you should be able to yield about 2 dozen total.
  5. Arrange rounds on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of beef mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and beef mixture. Up to this point, the recipe can be made ahead and frozen for up to 1 month.
  6. Arrange empanadas on the prepared baking sheet. Bake for 15 minutes. Serve with guacamole, salsa, and/or cilantro lime cream.