Chicken, Spinach, Tomato and Feta Flatbreads

Looking for a quick and easy lunch or dinner the family will love? I love the premade flatbreads from Cali'flour Foods! They are made with just a few clean ingredients which include fresh cauliflower, mozzarella cheese, egg whites and spices. That's it! No added preservatives or funky ingredients. Plus they are grain free, gluten free, low carb, versatile, and plan approved!

Interested in the flatbreads or Cali'Lite pizza crusts? Use Code Sandy to save 10% off your entire order at checkout! The flatbreads count as 1/3 Lean and 2 Greens for two and the Cali'Lite crusts count as 1/2 a Lean and 3 Greens for the entire crust!

One of my favorite ways to enjoy them is to make them into these mini pizzas. They are perfectly portioned little pizzas. This pizza has chicken that I had leftover from the air fryer, fresh spinach, tomatoes, mozzarella cheese, sliced red onion and feta cheese. So delicious!

For added variety, omit the red onion and add 2 tbsp G Hughes sugar free bbq sauce instead of marinara sauce. So good too! I hope you enjoy this quick and easy meal as much as me!

Chicken, Spinach, Tomato, and Feta Flatbreads

 2 Cali'flour Flatbreads (1/3 Lean, 2 Greens)
2 tbsp Rao's marinara sauce (1 Condiment)
15 grams raw spinach, chopped (1/2 Green)
45 grams roma tomatoes, diced (1/2 Green)
2 ounces cooked chicken, diced (1/3 Leaner)
1/3 cup mozzarella cheese ~ 3 to 6 g fat per ounce (1/3 Lean)
1 tbsp sliced red onion (1 Condiment)
2 tbsp reduced fat feta cheese (1 Condiment)

Heat oven to 375 degrees.
Place flatbreads on a pizza screen or pan with holes in it or place on a parchment lined baking sheet. Bake flat breads for 10 to 12 minutes until golden brown. Let cool for 10 min.

Top flatbreads with marinara sauce. Then add spinach, tomatoes, chicken, mozzarella cheese and red onion. Sprinkle feta cheese on top. Bake for 5 to 6 minutes or until cheese is melted.

Makes 1 Serving
Each serving provides
1 Lean, 3 Greens, and 3 Condiments



This candy treat is very quick and easy to make and it tastes VERY much like an Almond Joy candy bar (only I think they are even better).

Just a few ingredients and no baking makes this recipe a real winner and they look so pretty. Great for gift giving or just for snacking.

1 1/2 cups shredded sweetened coconut
8 tablespoons sweetened condensed milk (NOT evaporated)
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

12 ounce bag of milk chocolate chips (see note)
1/4 cup toasted almonds (optional)(see note)

Put the coconut, sweetened condensed milk and extracts in the food processor and pulse until the mixture is finely chopped and thick and sticky.

Put 24 mini cupcake papers into a mini cupcake pan and set aside.

Melt the chocolate chips  (until smooth)in the microwave, on 30 second blasts (stirring well after each 30 seconds). My microwave took a total of about 75 seconds, or 2 1/2 blasts).

Spoon about 1 teaspoon melted chocolate onto the bottom of each mini cupcake paper and smooth it around a little.

Next, (using slightly damp hands) roll the coconut mixture into balls about the size of a grape and  sit them on top of the melted chocolate center. Flatten ball (just a little) with your finger.

Top coconut ball with about 2 teaspoons* melted chocolate. That's it!! *just enough to completely cover the coconut...but not too thick.

Set the candy in the fridge for about 10 minutes to "set" the chocolate. It couldn't be easier!!!  Makes 24 candies.

NOTE: Any flavor chocolate chips will work. We like milk chocolate, but semi-sweet or dark would work well too.

NOTE: I don't put nuts in this candy, but if you want them, go for it. A whole toasted almond on top of the coconut layer works well.

NOTE: I keep these in the fridge, although it's not necessary. It just depends on how hot it is where you live.


Enchilada Bowl

I have been loving this quick and easy enchilada bowl! It is so easy to make with leftover spaghetti squash and uses just a few ingredients. I used Jennie-O taco seasoned ground turkey because it is already seasoned and it doesn't use any extra Condiments. 5 ounces of this product is 1 Lean. Or if you are craving chicken, get a whole Rotisserie chicken and chop up the breast meat, but remove the skin and bones first. You can easily find them in a grocery store. If you use chicken breasts, you can add a Healthy Fat such as avocado or sour cream. Yum! Toss the meat in a bowl of cooked spaghetti squash with enchilada sauce. Melt mozzarella cheese on top and you have a delicious meal in no time! Enjoy!

Enchilada Bowl

1 small spaghetti squash ~ 1 ½ cups or 8.19 ounces cooked (3 Greens)
3.75 ounces Jennie-O taco seasoned ground turkey, cooked * (¾ Lean)
3 tbsp red enchilada sauce (3 Condiments)
¼ cup reduced fat mozzarella cheese (¼ Lean)

Preheat oven to 375 degrees. Cut spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Place spaghetti squash on a baking sheet and spray with olive oil cooking spray. Place the spaghetti squash cut side down on the baking sheet. Bake for about 45 minutes or until squash is tender. Remove from oven and let cool. Using a fork, scrape the flesh to get spaghetti-like strands. Measure out 1 ½ cup of spaghetti squash and place in a medium sized bowl.

Add cooked ground turkey and stir in enchilada sauce. Top with mozzarella cheese and melt in the microwave for about 30 seconds or until cheese melts.

Makes 1 Serving
Each serving provides
1 Lean, 3 Greens, and 3 Condiments

* You can also use 4.5 ounces of rotisserie style chicken breasts from the grocery store (6 ounces without cheese) instead of the Jennie-O taco seasoned ground turkey. If using chicken breasts, add 1 Healthy Fat such as 1.5 ounces of avocado or 2 tbsp sour cream.


Unstuffed Cabbage Roll Soup

I love cabbage rolls, but I don't like all the work that is involved with making them such as boiling the cabbage leaves, stuffing them and then baking. This soup is so much simpler to make, but it has all the flavors of stuffed cabbage rolls. The best part? The longer it sits, the better it is! With 5 servings, you will have tons of leftovers!

Unstuffed Cabbage Roll Soup

35 ounces raw 93% lean ground beef ~ 25 ounces cooked (5 Leans)
1/4 cup onion, chopped (4 Condiments)
1/2 tsp garlic powder (1 Condiment)
1/2 tsp salt (2 Condiments)
1/2 tsp black pepper (1 Condiment)
2 cans Great Value Italian diced tomatoes (14.5 ounces each) (7 Greens)
1 tbsp A1 steak sauce (3 Condiments)
4 cups beef broth (4 Condiments)
4 cups cabbage sliced into strips (8 Greens)

In a large pot over medium high heat, cook ground beef and onion until brown, about 5 to 7 minutes. Drain the grease.
Add garlic powder, salt, pepper, tomatoes, steak sauce, beef broth and cabbage to the pot. Bring to a boil. Cover the pot and reduce heat. Simmer until cabbage is tender, about 30 minutes. Divide into 5 individual containers that are the same size. This makes a great freezer meal so you can freeze up until 3 months!

For the Crockpot: Cook and drain the ground beef and then add all the ingredients to the Crockpot. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Makes 5 Servings
Each serving provides
1 Lean, 3 Greens, and 3 Condiments


Popular Recipes


Blog Archive

Featured Post

Recipe Pepes Fish

Pepes Fish is a traditional Indonesian dish known for its aromatic flavors and healthy cooking methods. Combining the freshness of fish with...