My life has been a bit crazy as I adjust to Avery being in school two days a week, preparing for and coaching little league soccer and my training schedule. With two kids and a very busy husband at work, all of these things seem to take up time and its not always on my side!
For breakfast I had my trusty stand-by:
Oatmeal, with a scoop of vanilla protein powder, chia seeds and peanut butter.
For lunch it is all about quick and easy:
trader joes brown rice, island soyaki sauce over sauteed mushrooms and onions
homemade pizza, southwest BBQ chicken
With my issue the other day with bad nutrition leading to a bad run I am working hard on making sure I am eating properly on busy days. I have noticed that my vegetable intake has gone down a bit these last few weeks, because I have been slacking on going to the market. Next week my menu plan should have a lot more vegetarian meals to get a kick start in upping my veggies!
The other night was pizza night, we have a lot of pizza nights in this house! They are my easy night of cooking and I load them up with leftovers we have around the kitchen. This recipe ended up being one of my new favorite pizzas. It was the easiest pizza I have made and pretty tasty! Next time I think I will add some black beans and corn to it!
Southwest Mish Mash Pizza
- Pizza Dough
- Pepper Jack Cheese, Shredded
- Chedder Cheese, Shredded
- Leftover Chicken, Shredded
- BBQ Sauce
- 1/2 red onion diced
- Creamy Salsa Verde (I bought this at Trader Joe's, you could also just use salsa verde)
Preheat oven to 450.I use a pizza stone so I heat it up 30 minutes prior to baking.
On a pizza peel or sheet, sprinkle with cornmeal to help keep your pizza from sticking to the pizza stone or sheet.
In a bowl place your shredded chicken and pour some bbq over to coat the chicken.
Spread Creamy Salsa Verde over your pizza crust. Top with chicken, Red Onion, Pepper Jack and Cheddar Cheese.
Place in oven and cook for 10-12 minutes or until edges are a golden brown.
Sprinkle with cilantro and serve!