Meg's Meal Planning

bbq chicken

Easy BBQ Chicken Flatbread

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Crispy and crunchy flatbread with BBQ chicken hits the spot every time. Use premade flatbread for a 30-minute meal. 

BBQ pizza

I could eat this pizza every day; it’s that good. One of the most disappointing things about homemade pizza is when the crust doesn’t come out crispy. I’ve learned a good trick when using uncooked dough – preheat the pizza stone for 30 minutes, then add the pizza dough. But with this recipe, no need to worry about a soft crust.

Using a premade flatbread is a foolproof way to avoid these issues. This recipe is great when having friends over because it’s low maintenance. It also makes a great party snack; just slice the pizza into strips for an easy appetizer. And the left overs, if there are any, taste just as good. You can also use pulled pork, instead of chicken for this recipe.

BBQ flatbread

Easy BBQ Chicken Flatbread
 
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Author:
Recipe type: Pizza
Cuisine: American
Serves: 2
Ingredients
  • 1 package pre-made flatbread
  • 1 cup chopped chicken or 1 cup pulled pork
  • 3 tbsp & ⅓ cup BBQ sauce (separate)
  • ¼ cup red onion, chopped
  • 1 cup shredded mozzarella cheese
  • 2 tbsp cilantro, chopped
Instructions
  1. Preheat oven to 425 degrees.
  2. Cook flatbread directly on over rack for 6-7 minutes.
  3. While it is cooking, combine chicken and 3 tbsp BBQ sauce in a small bowl.
  4. Remove flatbread from oven, spread on ⅓ cup BBQ sauce. Top with red onion and mozzarella cheese.
  5. Bake at 425 degrees for 5-8 minutes or until the cheese is melted.
  6. Sprinkle on cilantro.

 

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EASY BBQ chicken flatbread

Friday summer BBQ

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Last Friday night we had friends over after work for dinner. It was a perfect summer night to sit out on the deck and grill. The menu incorporated a lot of items I made the week earlier using ingredients from my CSA. I didn’t mind re-using the same recipes because I was familiar with them and knew they would turn out great!

  
 The menu included:

   

We planned to cook more chicken than needed. Being half Italian, I think my biggest worry is running out of food, so I always cook more than needed. In this case we had four left over chicken pieces and pasta salad, which was perfect to re-heat Sunday night for dinner. After a busy weekend traveling and getting home late Sunday night, dinner was hassle free!
We also had two left over ears of corn. Instead of reheating them, I cut them off the husk and made a black bean and corn salad to serve later in the week with tacos. There’s nothing like fresh corn! For those Master Chef fans out there, who else can’t believe the guy last week used canned corn over fresh corn!?!? What was he thinking?! I fully supported the judges decision to send him home!

Good company and good food!

Week of June 14th

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Week two with my CSA farm box. This week I received sage, asparagus, lettuce, snap peas, spinach, bok choy, and arugula (But I gave the arugula to my mom).  I again tried to plan my meals around what I got in the CSA.  The bok choy, asparagus, snap peas, lettuce, and spinach were pretty easy to use, but MORE sage!! Both weeks I got a large bunch of sage, so I froze a lot of it this time around. Click here to see everything I made with the items form week two. 

Monday– Pulled pork sandwiches with baked beans and lettuce.  I have to admit I didn’t make the pulled pork or the baked beans.  I stopped by my parents house after picking up the farm box and my parents insisted I take some of their leftovers home…ok fine twist my arm!  But I did add the fresh lettuce for a healthy side, topped it off with carrots and red peppers.

Tuesday– Chicken breast stuffed with sage, dried cranberries, and gorgonzola  with a side of grilled snap peas. This recipe is unbelieveable! It tasted like something I would order in a restaurant!  The original recipe calls for dried apricots and goat cheese, neither which I have, so I substituted for what I had in stock.

Wednesday– Steak and bok choy stir fry. I have never cooked with bok choy before, but it was pretty easy and this recipe was a one pot meal!

Thursday– Homemade pizza with pesto, fresh mozzarella, and tomato. I used the sorrel pesto I made last week.  I followed this recipe, but used shredded mozzarella instead. Click here for the pesto recipe. 

Friday– Dinner party!  We had a few friends over for a Friday night bbq. Since I enjoyed many of the recipes I made last week, I made them again tonight.  This way I was familiar with recipes instead of trying something new for the first time.  The menu for dinner tonight was BBQ chicken with sage/cheddar biscuits, summer pasta salad, and corn on the cobb.  For dessert I made lemon shandy bars that were oh so ooey and gooey!

  

Week of June 7th

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This was the first week using my CSA farm box from Beckett Farms, LLC in Glastonbury, CT.   I’m so excited to be participating in a local CSA. I’ll admit, I was a little overwhelmed picking up my box on Monday and not knowing what to expect.  I usually do my meal planning/shopping on Sundays, so having to wait until Monday to plan and Tuesday to shop threw me off a little. However, it was well worth the wait! I planned all my meals based on what was in box.

Week one contained – sage, sorrel, kale, radish, broccoli rabe, and asparagus. I have never heard of sorrel before and had to do some research on what to make. Click here to see everything I made using ingredients from week one of the farm box. Overall, I’m VERY satisfied and can’t wait to see what surprises I’ll get from week two!

Monday – Pappardelle pasta with a brown butter and sage sauce. I knew I was going to get sage before I picked up the box, so I planned for this easy meal for Monday. The brown butter sauce is as simple as they come. And I love the wide noodle of pappardella!

Tuesday – Chicken sausage and kale served over quinoa.  This is a one pot meal!  YAY!  (If you couldn’t tell by now, I LOVE one pot meals) You cook the chicken sausage and kale together, then add quinoa and chicken broth. It reminded me a little of cooking risotto, adding quinoa to the broth and letting it simmer. It tasted delicious!

Wednesday – Pork burgers with apple and sage with a side of prosciutto wrapped asparagus. I have never made pork burgers before, but these were unbelievable! Sage is quickly becoming one of my new favorite herbs! It adds an earthy fragrance that pairs very well with the pork and apple.

Thursday – Broccoli rabe, red pepper, prosciuitto stromboli. I roasted the peppers first, then cooked the broccoli rabe before assembling the stromboli and cooking it for one hour. The prep work was a bit longer than I anticipated, but well worth the wait. No sauce needed for this tasty stromboli.

Friday -BBQ chicken with radish and cucumber salad, sage/cheddar biscuits and buttermilk mac and cheese. This dinner screams summer! My husband and I really enjoy cooking together and this meal was as fun as they come!  It was the perfect end to a long work week!

Week of May 10th

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Monday – BBQ grilled chicken with rice and garlic and balsamic roasted brussel sprouts. A perfect, easy Monday night dinner to get back into the swing of things. 

Tuesday – Cobb salad wraps. I love making cobb salads for dinner for a couple of reasons: 1. It’s healthy and 2. It’s filling enough so I’m not hungry an hour later. When I came across this recipe for a cobb salad wrap, I knew I had to try it!

Wednesday – Chicken sausage strombolli. This is a repeat, but that’s okay! It’s one of my go-to recipes, and since I had the dough and chicken sausage in the freezer and leftover tomato sauce in the fridge, it was a no-brainer!

Thursday – Zucchini pasta with avocado cream sauce. First time using my spiralizer for a full meal! I’m so excited! It’s like Christmas morning!! This recipe was kinda of an experiement.  I used two zucchinis, which was enough for two people.  I didn’t cook them in any way, ate them raw.  For the avocado cream sauce I used two avocados, two whole garlic cloves, a lot of fresh basil, and only about 1/4 cup of olive oil.  It tasted great! 

I used the Veggetti spiralizer and it was super easy and quick! Also it’s very affordable. I bought mine at Bed, Bath, and Beyond for $15. With the Veggetti, you have the option of a thick or thin noodle; I grated the zucchini through both, but saw no difference.  Stay tuned for a separate post on the Veggetti later this week! 

Friday– Turkey tacos.  I make my own taco seasoning sauce using onion power, garlic powder, chili powder, paprika, and ground cumin. Serve with a side of guacamole and you got yourself a pretty aweome Friday night dinner! 

Brown the meat over a skillet, stirring often. Drain fat if any (usually when I use ground turkey, there isn’t much fat).  For 1 lb meat, add 1/2 cup of water and spices

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoon ground cumin
  • salt and pepper to taste

Lower the heat and let meat simmer until the water is absorbed.