Cali'FLATBREAD Chicken Fajitas

[2 servings: 1 Lean, 3 Green, 2-3 Condiment, 1 Fat]

4 Cali-Flatbread (2/3 Lean, 4 Green) use my link: https://glnk.io/9pw/dragonfliesluv

~Bake at 400 for 10 minutes on a parchment paper lined baking stone or vented pan.
~Drape each flatbread over the edge of a loaf pan [FOR Crisper shell, set draped shells in oven bake 5-8 minutes more until crispness desired.]

~Set aside

Chicken Salsa Fajita
[6 Servings: Each 2/3 Lean, 1 Green, 1 Condiment]
Ingredients:
32 ounces of chicken (4 Lean)
3/4 cup red bell pepper (1 Green)
3/4 cup green bell pepper (1 Green)
1/2 cup chopped green onions (2 Condiment)
1-1/2 cups Rotel Diced tomatoes (3 Green)
2 teaspoon low sodium taco seasoning (4 Condiment)

~Turn on your Pampered Chef Quick Cooker (an Insta-Pot would work also)
~Place chicken into the bottom of the inner pot. Cover with the remaining ingredients then secure and lock the lid aligning the steam icons per manufacture instructions. 
~Choose the Chicken/Poultry setting and press start. (15 minute timer will begin)
~When the timer goes off, hit cancel then manually release the pressure, making sure you are away from the back of the quick cooker when you release steam. (The Pampered Chef Quick cooker is designed to release steam towards the back of the cooker as long as you aligned the steam icons to begin. I love that safety feature.)

TO SERVE: Shred chicken and divide mixture into 6 equal portions. Serve 2 portions with 2 Cali'flour FLATBREADS each and store the remaining 4 servings in Ziploc Freezer for a different meal. Remember to label the bags.

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If you would like information about the Amazing Health Journey, Email me: becreativelyhealthy@gmail.com

(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)

Margherita Pizza for 2

[2 Servings: 1 Lean, 3 Greens,  2 Condiments]

1 Original Italian Cali'LITE Crust (3 Green, 1/2 Lean )
1/2 cup crushed tomatoes, (1 Green) OR roast grape tomatoes for a fresh
1 tsp fresh minced garlic (1 Condiment)
1/2 teaspoon Oregano, crushed leaves (1/2 Condiment)
1 Tablespoon chopped red onion (1 Condiment) *I like to add onions, but you can omit
1/2 Tablespoon FRESH thyme (1/2 Condiment)
1/4 cup FRESH basil, chopped (1/4 Condiments)
1/2 teaspoon Oregano, crushed leaves (1/2 Condiment)

5 ounces FRESH mozzarella (1 Lean)

Directions: 

• Preheat oven to 400 degrees F. Line a baking dish with parchment paper. 
• In a skillet, heat crushed tomatoes along with the garlic, onion and 1/2 teaspoon oregano. [For Roasted Grape Tomatoes: Cut  into halves then spread grape tomatoes on pan. Spray tomatoes lightly with Pam cooking spray then sprinkle with the garlic and Oregano. Bake for about 10 minutes.] Set aside. 
• Place pizza crust on parchment paper lined baking stone Or vented pizza pan with holes.  Bake for approximately 12 minutes (*Tip: I use a Pampered Chef Pie edge saver on the crust to avoid burning edges)
• Spread tomato mixture on top of crust. Add  mozzarella cheese, fresh basil, and 1/2 teaspoon Oregano on top of the pizza crust.
• Bake 10 more minutes or until cheese has melted.
• Divide into 2 equal portions.

*To COMPLETE The LEAN & GREEN MEAL: Serve each portion with 1 cup Spring Mix, 3 ounces 1% Cottage cheese (OR 1-1/2 ounce reduced-fat shredded cheese), and 1 Tablespoon Light dressing of your choosing.
**This is a Vegetarian (Ovo-Lacto) Meal

To Order Cali'flour Crusts: Click HERE! (Using my unique link, supports my Be Creatively Healthy Blog. Thank you for your Awesomeness!)

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If you would like information about an Amazing Optimal Life or how you can have your own Free Personal Health Coach Email me: becreativelyhealthy@gmail.com

(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)